Swedish Cardamom Buns

Get ready to fill your kitchen with the intoxicating aroma of freshly baked cardamom buns! These twisted beauties are Sweden’s answer to the cinnamon roll, featuring delicate swirls of warming spices and a perfectly soft, pillowy texture.

The magic of these buns lies in their unique shape and the aromatic blend of cardamom and cinnamon. Each knot is carefully twisted and folded to create layers that pull apart to reveal a beautifully spiced interior. The date sugar filling adds a subtle caramel note that makes these buns absolutely irresistible.

Ingredients

For the dough:

• 12 tablespoons (1½ sticks) unsalted butter
• 1 cup milk
• 2¼ teaspoons active dry yeast (1 packet)
• 3 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon ground cardamom
• ¼ teaspoon salt

For the filling:

• 3 tablespoons date sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened

For the topping:

• 1 egg, beaten
• Pearl sugar for sprinkling (optional)

Steps

1. In a saucepan over medium heat, melt butter and stir in milk. Monitor temperature carefully – it should reach exactly 110-120°F (43-49°C). Too hot will kill the yeast, too cool won’t activate it. Pour into large mixing bowl, add yeast, and let rest for 10 minutes until foamy. If mixture doesn’t foam, your yeast may be dead – start over.
2. Whisk dry ingredients in separate bowl. The cardamom should be freshly ground for best flavor – crack pods and grind seeds if possible. Add to yeast mixture.
3. Knead dough until silky and elastic (10-15 minutes by hand or 5 minutes with stand mixer). Window pane test: stretch a small piece – it should become translucent without tearing. Shape into ball and let rise in warm spot (75-80°F/24-27°C) for 1 hour or until doubled.
4. Mix date sugar and cinnamon for filling until no lumps remain. Roll dough to 12×18-inch rectangle on floured surface. Spread bottom third with softened (not melted) butter and sprinkle with filling mixture.
5. Fold like a letter, then cut into 12 strips (1-inch wide). Cut strips lengthwise three-quarters up, twist ends in opposite directions, then form knot. Place 2 inches apart on parchment-lined baking sheet. Rise 30 minutes.
6. Preheat oven to 400°F (200°C). Brush with beaten egg (full coverage but not pooling). Add pearl sugar if using. Bake 20-25 minutes until deeply golden – internal temperature should reach 190°F (88°C). Bottoms should sound hollow when tapped.

Smart Swaps

• Replace 1 teaspoon cardamom with ½ teaspoon cardamom + ½ teaspoon cinnamon for milder spice
• Use 2 tablespoons honey instead of date sugar for different sweetness profile
• Substitute 1 cup whole wheat flour for 1 cup all-purpose for added nutrition

Make It Diabetes-Friendly

• Use ¼ cup monk fruit sweetener instead of sugar (reduces carbs by 12g per serving)
• Replace 1 cup all-purpose flour with 1 cup almond flour (reduces carbs by 18g per serving)
• Add 2 tablespoons ground flax to dough to lower glycemic impact
• Portion size: Half bun = 15g net carbs vs full bun 30g net carbs

Pro Tips

• Chill filled dough for 15 minutes before cutting – makes cleaner cuts
• Use dental floss for perfectly clean dough cuts
• Place rising dough near (not on) preheating oven for perfect temperature