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The best easy authentic Swedish Cardamom buns (plus the vegan version)

These plant-based easy authentic Swedish Cardamom buns (kardemummabullar) are fluffy, sweet, big, soft, and mouthwateringly delicious. This is the only cardamom roll recipe you will ever need. It’s the best easy fluffy cardamom knots/buns recipe that creates the authentic pull-apart melt-in-your-mouth true Swedish cardamom knots. And it includes options to make ahead of time, overnight, or freeze them. Plus, a vegan version that makes the best authentic Swedish cardamom buns vegan copycat you may ever try.
These plant-based easy authentic Swedish Cardamom buns (kardemummabullar) are fluffy, sweet, big, soft, and mouthwateringly delicious. This is the only cardamom roll recipe you will ever need. It’s the best easy fluffy cardamom knots/buns recipe that creates the authentic pull-apart melt-in-your-mouth true Swedish cardamom knots. And it includes options to make ahead of time, overnight, or freeze them. Plus, a vegan version that makes the best authentic Swedish cardamom buns vegan copycat you may ever try.
Check the notes for the gluten-free version!
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 15 minutes
1 hour 15 minutes
Serving Size 30 buns

Ingredients

  • 1 ½ + 3tbsp (400g), 4dl Water
  • ¼ cups + 3 tbsp (100 g), 1dl Whole Milk non-dairy like almond milk or cashew milk for the vegan version
  • 5 tbsp (50g) Yeast preferably instant yeast
  • 6 ½ cups (1050 g) Bread Flour
  • 1 cup + 2 tbsp (250g) Salted Butter non-dairy for the vegan version
  • ¾ cups + 3 tbs (200g) Granulated Sugar
  • 2 tsp Ground Cardamom
  • Pinch of salt

Filling

  • 1 ½ cups (300g) Salted Butter non-dairy butter for the vegan version
  • 1 cup + 3 tbsp (250g) Granulated Sugar
  • ½ tsp salt
  • 1 tsp Ground Cardamom
  • ½ tsp Allspice

Cardamom sugar (for kardemummabullar)

  • 3 tbsp Granulated Sugar
  • 3 tbsp Ground Cardamom

Topping

  • Cardamom Sugar
  • Egg or almond milk for brushing

Instructions

Making the filling

  • Add butter, brown sugar, seasoning, and salt to a bowl and use a handheld mixer to mix into a cream.

Making the cardamom sugar topping

  • In a bowl or jar, combine granulated sugar and ground cardamom. 

Making the cardamom buns

  • Heat milk and butter in a saucepan to lukewarm. Whisk in sugar, salt, and ground cardamom.
    In a large mixing bowl, add the yeast and a few tablespoons of the lukewarm milk/butter mixture to awaken the yeast. Mix to combine and leave for half a minute. Add the rest of the milk and water and combine. 
  • Next, mix in all the flour a little at a time until a dough begins to form. At this point, you can transfer the dough to a stand mixer or use your hands to knead the dough. Knead the dough for 5-8 minutes until it’s a nice still lightly sticky dough. 
  • Transfer the dough to a well-oiled bowl, and cover it with plastic wrap and a warm towel. Leave the dough to rise at room temperature for 30-minutes.
  • Place the dough on a clean floured surface and roll it out into a 1/4” (1/2cm) thick square. Spread the butter/sugar filling evenly over the dough to the edges. Fold the dough over itself in half. Cut into slices and wrap the dough strips around two fingers to form a knot. 
  • Place the cardamom buns on a lined baking sheet and cover them with a clean cloth or plastic wrap. Leave to rise again for 45-90 minutes. 
  • Preheat oven to 400F (180Celsius). While the oven heats, brush the buns with beaten eggs or almond milk and sprinkle generously with cardamom sugar. 
    Bake the buns for around 15-17 minutes or until they are golden brown on top and ready.
    Remove from the oven and place the buns on a rack to cool a little before eating.

Notes

Baking tip:

For extra soft and fluffy buns, place a pan filled with water in the bottom of the oven (make sure your oven is safe to use with water and damp).
 

New gluten free recipe update! 

We’ve included this specialized gluten free version of these tasty cardamom rolls because people were finding it difficult to achieve a delicious cardamom roll with a regular gluten free flour mixture. After a bit of research and testing we’ve tweaked the recipe to deliver a tasty fluffy gluten free cardamom buns that gives the same flavor and a great tasty bun!
Gluten free flour cardamom buns recipe 

Dough:

  • 5.5 cups (600g) oat flour
  • 2.5 cups (400g) whole grain rice flour (+ 1/2 cup (100g) extra for mixing if needed)
  • 4 tablespoons finely ground psyllium husk
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 5 tablespoons dry yeast
  • 3 cups (7dl) milk
  • 4 eggs
  • 0.5 cups (100g) soft butter

Filling

  • 1 1/2 cups (300 g) salted butter, non-dairy butter for the vegan version 
  • 1 cup + 3 tbsp (250 g) granulated sugar [2,8 dl]
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom 
  • 1/2 teaspoon allspice 

Cardamom sugar (for kardemummabullar)

  • 3 tbsp (0,5 dl)granulated sugar (or brown sugar)
  • 3 tbsp (0,5 dl) cardamom seeds, ground 

Topping

  • Cardamom sugar 
  • Egg or almond milk for brushing 
The Dough:
1. Mix the dry ingredients in the bowl of your stand mixer (or in a large mixing bowl). Warm the milk to about 96 degrees Fahrenheit (36°C) ("little finger warm") and add it along with the eggs. Start the mixer and let the dough blend well. Add the softened butter while the mixer is running and knead the dough for a couple of minutes until it is completely smooth.
2. Sprinkle some rice flour on the table and roll out the dough into a square of about 30x60 cm. Lift and turn the dough occasionally, dusting it with more flour to prevent sticking. Spread the filling evenly up to the edges. Fold one third in, then the opposite third. Roll it out again to a size of about 30x25 cm.
3. Cut the dough into 25-30 long strips, using a pizza cutter, for example. Take a strip, roll it into a spiral, and twist it around three fingers. Finally, pull the end of the strip through the cardamom twist and place it on a baking sheet lined with parchment paper. Repeat with the remaining cardamom rolls . Cover them with plastic wrap and let them rise for 2-2.5 hours.
4. Preheat the oven to 400 degrees Fahrenheit (200°C) (convection). Beat an egg thoroughly and generously brush the twists. Bake for 12-13 minutes. Allow them to cool on a wire rack before serving. Enjoy your baking!
Updated Notes based on reader feedback: Gluten-free flours can vary between brands, so it's best to adjust the amount as you go. Start by adding most of the flour, but hold back about 1/2 to 1 cup. As you knead the dough, gradually incorporate the reserved flour until the dough is slightly sticky but not too wet. This will help you achieve the right texture without over-drying the dough.
Note: For cup measurements, it’s recommended to use a kitchen scale for accuracy, as converting flour and similar ingredients can be tricky due to varying densities.