Authentic Swedish Cardamom Buns (Nordic Baking Made Easy)

Bake the best soft and buttery Swedish Cardamom Buns at home. This step-by-step recipe guarantees perfect, deeply spiced Nordic pastries.

Published: 7/14/2026

Ingredients (16 buns)

The Dough

• 2 cups (500 ml) whole milk
• 1 packet (0.25 oz / 7 g) active dry yeast
• 3/4 cup (150 g) granulated sugar
• 1 tsp salt
• 1 tbsp freshly ground cardamom
• 6 cups (850 g) all-purpose flour
• 2/3 cup (150 g) butter, softened at room temperature

The Filling

• 1/2 cup (115 g) butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 tbsp ground cinnamon

Topping

• 1 egg, beaten (for egg wash)
• Pearl sugar (or coarse sugar) for sprinkling

Instructions

1. Prepare the yeast: Gently warm the milk to about 110°F (42°C). Stir in the yeast and let it sit for 5 minutes until frothy.
2. Make the dough: In a large bowl, combine the yeast mixture, sugar, salt, cardamom, and gradually add the flour. Knead until a dough forms.
3. Add the butter: Add the softened butter bit by bit. Knead the dough for about 10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
4. First Rise: Cover the bowl with a clean towel and let it rise in a warm place for 45 minutes, or until doubled in size.
5. Shape: Roll the dough out on a floured surface into a large rectangle. Mix the filling ingredients together and spread evenly over the dough. Roll the dough up tightly into a log, and cut diagonally into 16 V-shaped pieces.
6. Second Rise: Place the buns on parchment-lined baking sheets. Cover and let rise for another 30 minutes.
7. Bake: Preheat your oven to 425°F (225°C). Brush the buns with the beaten egg and sprinkle generously with pearl sugar. Bake for 8–10 minutes until golden brown.

Serving

Serve fresh from the oven with a strong cup of coffee or tea for the perfect fika experience.

Pro Tips

• Fresh Cardamom: For the most authentic flavor, buy whole cardamom pods and grind the seeds yourself using a mortar and pestle.
• The Knead: Don’t rush the kneading process. A well-kneaded, elastic dough is the secret to fluffy, soft buns that don’t dry out.

FAQs

• Can I freeze the buns?
  • Absolutely! You can freeze them unbaked (thaw and rise before baking) or fully baked. If baked, simply warm them in the oven for a few minutes before serving.

Categories: baking, desserts