Can I use pre-ground cardamom?

Yes, but the flavor is milder. Use a little more and make sure it is fresh.

How do I store cardamom buns?

Keep them in an airtight container for a day, or freeze for up to 3 months.

Kardemummabullar (Swedish Cardamom Buns)

Twisted Swedish yeast buns filled with cardamom butter and sugar, baked golden and brushed with a light syrup and pearl sugar. Fragrant, buttery and not too sweet. Makes about 16.

Vegetarian Freezer-friendly

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 40 min
Cook 12 min
Rise 1 hr 45 min
Total 2 hr 37 min
Yield About 16 buns
Level Project

Updated November 4, 2026

Twisted Swedish cardamom buns with pearl sugar on a plate, with cardamom pods and coffee

Cardamom buns are the cinnamon bun's sophisticated cousin. Freshly ground cardamom goes into both the dough and the buttery filling, and the dough is twisted into knots that bake into layers of soft bread and crisp, sugary edges.

For the best flavor, buy green cardamom pods and grind the seeds yourself just before baking.

Ingredients

Dough

1 cup whole milk
6 tablespoons unsalted butter
2 1/4 teaspoons (1 packet) instant or active dry yeast
1/3 cup granulated sugar
1/2 teaspoon salt
2 teaspoons freshly ground cardamom
3 1/2 cups all-purpose flour

Filling

1/2 cup (1 stick) unsalted butter, very soft
1/3 cup granulated sugar
2 teaspoons freshly ground cardamom

Finish

1 large egg, beaten
2 tablespoons sugar dissolved in 2 tablespoons hot water
Swedish pearl sugar

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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What you’ll need

stand mixer or large bowl
rolling pin
spice grinder or mortar and pestle
parchment-lined baking sheets
pastry brush

Instructions

Make the dough. Warm the milk and butter until the butter melts and cool to lukewarm. Stir in the yeast, sugar, salt and cardamom, then add the flour and knead 8 to 10 minutes until smooth.
First rise. Cover and let rise for about 1 hour, until doubled.
Fill. Beat the filling together. Roll the dough into a 12 x 16-inch rectangle, spread the filling over it and fold in thirds like a letter.
Shape. Cut into 16 strips. Cut each strip lengthwise into two, leaving one end attached, twist the halves together and wind them into a knot.
Second rise. Set the knots on parchment-lined baking sheets, cover and let rise 30 to 45 minutes. Heat the oven to 400°F.
Bake. Brush with egg and bake 10 to 12 minutes, until golden. Brush the hot buns with the sugar syrup and sprinkle with pearl sugar.

Vegetarian

Tips

To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
Grind cardamom seeds in a spice grinder or with a mortar and pestle; pre-ground cardamom loses its aroma quickly.
Do not worry if the knots look messy; they bake up beautifully.

Storage and leftovers

Make ahead Freezer-friendly

Keep in a bag at room temperature up to 2 days, or freeze up to 3 months. Warm thawed buns for 5 minutes at 300°F.

Questions about this recipe

Can I use pre-ground cardamom?: Yes, but the flavor is milder. Use a little more and make sure it is fresh.
How do I store cardamom buns?: Keep them in an airtight container for a day, or freeze for up to 3 months.