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Swedish Cinnamon Buns with Cardamom from The Food Charlatan

Swedish Cinnamon Buns with Cardamom

These Swedish cinnamon buns are basically just cinnamon rolls tied in a bow, but instead of being drenched with frosting, they are dotted with sugar.
Course Bread
Cuisine Swedish
Prep Time 20 minutes
Cook Time 8 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 58 minutes
Servings 30 Buns
Calories 250kcal
Author Karen


For the dough:

  • 10 & 1/2 tablespoons soft butter 1 stick plus 2 & 1/2 tablespoons
  • 1/3 cup granulated sugar + 3 tablespoons
  • ½ teaspoon salt
  • 2 teaspoons cardamom
  • 2 cups milk
  • 4 tablespoons active dry yeast + 1 teaspoon
  • 6 & 1/3 cups all purpose flour

For the filling:

  • 3 sticks soft butter
  • 1/2 cup sugar + 2 tablespoons
  • 3 tablespoons cinnamon
  • 3/4 teaspoons cardamom
  • 3/4 teaspoon vanilla extract

For the tops:

  • 1 egg lightly beaten
  • Pearl sugar or any kind of coarse sugar


  • Beat together butter, sugar, salt and cardamom until smooth in a large bowl or stand mixer.
  • Heat milk in a saucepan or in the microwave until it is warm but not hot (about 98.5F). Add the yeast and stir until dissolved. When yeast is completely dissolved and foamy (about 5 minutes), add milk to butter mixture.
  • Gradually add flour, one cup at a time. Knead the dough using the dough hook until it is smooth and elastic, about 5 minutes. If you don't have a stand mixer you can do this by hand.
  • Cover the bowl with a cloth and leave to rise until doubled in size, about an hour.
  • Meanwhile, make the filling. Beat together the butter, sugar, cinnamon, cardamom and vanilla until smooth. Set aside.
  • When dough is doubled in size, punch it down and divide it in half. Roll out the first piece of dough into a large rectangle, about 20x15 inches. Spread half of the filling on top.
  • Fold the dough like a business letter. See photos below.
  • Use a pizza cutter to cut out long thin strips of dough about a 1/2 inch wide. You are cutting the dough the long way.
  • Line several baking pans with silpats or parchment paper.
  • Twist each strip of dough into a knot and place on the baking sheet, leaving about 1 1/2 inches in between buns. I'm not going to bother describing how to make the knots. Just go watch this video. I probably did about 27 times.
  • Repeat steps 5-8 with remaining piece of dough.
  • Cover with a cloth or plastic wrap and leave in a warm place to rise for 30 minutes.
  • Heat oven to 450 F. Brush each bun with the beaten egg. The more egg you use, the browner they will get. Sprinkle pearl sugar or coarse sugar on top.
  • Bake for about 8-11 minutes. Keep a close eye on them so they don't burn. You will know they are done when they reach a deep golden brown on the tops and edges.


Sorry about the weird measurements, the original recipe was written in grams. Watch this video to see how to form the knots.
Source: very slightly adapted from Call Me Cupcake


Serving: 1bun | Calories: 250kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 164mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg