Cinnamon rolls have a sophisticated Swedish cousin. Meet Kardemummabullar.
Cardamom is the star here—warm, floral, slightly citrusy. The dough is pillowy soft. Twisted into knots. Topped with pearl sugar. Perfect with coffee. Fika (Swedish coffee break) never tasted so good.
Ingredients
Makes 12-15 buns.
For the Dough:
- 2¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F)
- ¼ cup granulated sugar
- ½ tsp salt
- 1 tbsp ground cardamom
- 3½ cups all-purpose flour
- ½ cup unsalted butter, softened, cut into cubes
- 1 large egg
- ¼ cup warm water
For the Filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tbsp ground cardamom
For Topping:
- 1 egg, beaten (for egg wash)
- Pearl sugar or coarse sugar
Step-by-Step Instructions
Step 1: Make the Dough
- In a bowl, dissolve yeast in warm milk. Let sit 5 minutes until foamy.
- Add sugar, salt, cardamom, 2 cups flour, egg, and water. Mix.
- Gradually add remaining flour and softened butter. Knead 8-10 minutes until smooth and elastic.
- Cover. Let rise 1 hour until doubled.
Step 2: Make the Filling
- Mix softened butter, sugar, and cardamom until spreadable.
Step 3: Shape the Buns
- Roll dough into a 12×16-inch rectangle. Spread filling evenly.
- Fold dough in half (short side). Cut into 12-15 strips.
- Twist each strip into a knot or spiral. Place on lined baking sheet.
- Cover. Let rise 30 minutes.
Step 4: Bake
- Preheat oven to 400°F (200°C).
- Brush buns with beaten egg. Sprinkle with pearl sugar.
- Bake 10-12 minutes until golden brown.
Step 5: Serve
- Cool slightly. Serve warm with strong coffee.
Summary
Prep Time: 30 minutes | Rise Time: 1.5 hours | Cook Time: 10-12 minutes | Total Time: ~2.5 hours
Yield: 12-15 buns
Difficulty: Medium (worth it)
Storage Notes
Room Temp:
Store in an airtight container for 2 days.
Freezer Friendly:
Freeze baked buns for 2 months. Reheat at 350°F for 5-7 minutes.
Pro Tip:
Fresh cardamom > pre-ground. Grind your own seeds for maximum flavor.
