Grind whole cardamom pods fresh if you can, because the tablespoon you fold into this dough is doing most of the heavy lifting and pre-ground loses its oils fast. You're building two layers of it: a spoonful in the dough, two more creamed into soft butter for the filling. The butter has to be properly soft, almost mayonnaise-soft, or it tears the rolled-out dough instead of spreading across it. From there it's a yeasted dough you knead until it stops sticking, fill, fold, cut, and twist into knots.
Cardamom landed in Swedish kitchens through the old spice trade, and the buns became a fixture of fika, the daily coffee-and-something-sweet pause that Swedes take seriously. The story often told is that Norse traders picked up a taste for the spice on their journeys east and carried it home, which is offered to explain why Scandinavia uses far more cardamom per person than most of Europe. How tidy that lineage really is gets argued, but the buns themselves are everyday bakery and home staples, often turned out by the dozen.
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.
Makes 12-15 buns.
Step-by-Step Instructions
11
Make the Dough
In a bowl, dissolve yeast in warm milk. Let sit 5 minutes until foamy.
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.
Swaps & Substitutions
Pearl sugar → crushed sugar cubes or coarse turbinado give a similar crunch on top; regular granulated melts in and you lose the texture.
Ground cardamom → grind seeds from whole green pods in a spice grinder for the brightest flavor; if using pre-ground, buy it fresh and bump the dough amount slightly since it fades.
Active dry yeast → instant yeast works one-for-one; skip the milk-proofing step and add it straight to the flour.
Unsalted butter → salted butter is fine, just cut the dough's ½ tsp salt down to a pinch.
Dairy milk and butter → warm oat or soy milk plus a firm vegan block butter both work; the crumb is a touch less tender but still good.
All-purpose flour → bread flour gives a chewier, sturdier knot that holds its twist better; the buns will be slightly less soft.
Questions & Answers
My buns came out dense instead of fluffy. What went wrong?
Usually the milk was too hot and killed the yeast, or the first rise was cut short. The milk should feel just warm at 110°F, and the dough needs to roughly double, which can take longer than an hour in a cold kitchen.
Can I make the dough ahead of time?
Yes. After the first rise, punch it down and refrigerate overnight. Let it sit at room temperature for about 30 minutes before rolling, and expect the second rise to run a little long since the dough is cold.
How do I twist the strips into knots?
After folding the filled dough in half and cutting your strips, stretch each one gently, wrap it around two fingers a couple of times, and tuck the end underneath. They don't need to be perfect; the spiral pattern shows up once they bake and puff.
Why did my filling leak out during baking?
The butter was probably too warm and runny, or the dough was rolled too thin. Keep the filling at a spreadable, creamed texture rather than melted, and don't overfill the seam at the edge.
How should I store them and do they keep?
They're best the day they're baked. Keep them in a sealed container at room temperature for up to two days, or freeze for up to two months and warm them briefly in the oven to bring back the soft crumb.
