baking, buns, cardamom, Cardamom buns, Cinnamon, Cinnamon buns, Cinnamon rolls, homemade, Love baking, Made from scratch, Swedish

CARDAMOM BUNS (kardemumma bullar)

Today is a rainy day so I decided to make my all time favorite buns. I absolutely LOVE cardamom the flavor is beautiful and aromatic and just delicious. Its such a comforting smell and taste in my opinion. And you dont need much to get a massive flavor punch.

Ofcourse I did some cinnamon aswell cause you can NEVER go wrong with those aswell.

The smell of baking these brings me so much happiness and comfort. Brings me back to when I was a kid, and every single birthday party you went to you have homemade cinnamon buns made. Makes me smile inside.

This recipe ive done before and its super simple. Just make sure your yeast is activated before you add in your flour. How do we know this? When you add de warm milk and butter to the yeast, let it sit for about 5 min until you see bubbles appear then you know its working. If this doesnt happen start over cause your buns wont rise. This happens if either the milk is to hot or too cold!


  • 1 cup milk
  • 1/4 cup butter (if you use salted just skip adding the extra salt)
  • 2 1/2-3 cups + 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp (7 grams=one pack) instant-rise yeast
  • 1 tsp ground cardamom
  • 3/4 tsp salt



  • 1/4 cup butter, room temperature
  • 1/4 cup packed brown sugar (light or dark)
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla powder or vanilla extract


  • 1/4 cup butter, room temperature
  • 1/4 cup granulated sugar
  • 2 tsp vanilla powder or vanilla exctract
  • 1 tsp ground cardamom


  • 1 egg, whisked
  • Pearled sugar (if you have it)


  1. Combine the milk and 1/4 cup butter in a small saucepan and heat on medium high heat (dont let it boil) until the mixture reaches 110°F. I try this by feel. I put my finger in the milk to check and once its a little warmer than your body temp its good to go. But be careful if you over heat you will get burned. Best to use a food thermometer!!!!
  2. In a medium size bowl that attach to a stand mixer add your yeast and sugar and slowly add in the milk and butter mixture. Stir so there are no lumps and let sit for a few minutes. If you see bubbles forming you know your yeast is activated and your good to go to the next step!
  3. Add in the cardamom, salt and flour( start with 2-2 1/2 cups and if its still sticky your can add in a little more. You want it soft but not sticky! And kneed with the dough hook attachment for 8-10 min and cover with a kitchen towel and let rise until double in size. About 1 hour!
  4. Meanwhile, stir together the filling ingredients in 2 separate mixing bowls, one for the cinnamon and one for the cardamom. If you only want to use cinnamon just double the recipe for the filling.
  5. Once the dough is ready to go, turn it out onto a floured surface. and divide into 2 equal parts if your use both fillings. Use a rolling pin to roll the dough into a rectangle, as thin as you can yet it still holds together. Carefully and evenly spread the filling across the entire surface of the dough. Then fold one third of the dough in towards the center, and fold the other third of the dough over that towards the center. Gently run the rolling pin over the dough to press out any big bubbles and to make it thinner.
  6. Using a pizza cutter, pastry cutter or a knife, slice the dough into even 1,5-2 inch strips. Take one strip and twist it several times, gently stretching it as you twist. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice and tuck the loose end in at the bottom. Transfer the dough to a large parchment-covered baking sheet, and repeat with the remaining dough strips. (See video)
  7. Loosely cover the dough buns with a clean kitchen towel and let them rise for 45-60 minutes.
  8. Heat the oven to 375°F. Brush each bun with the egg wash, then sprinkle with a pinch of pearled sugar.
  9. Bake for 12-15 minutes, or until the rolls reach your desired level of golden brown. I made my buns small so I baked them for the lower time. Bigger ones need more time in oven. Transfer to a wire rack and let cool for 5 minutes. Then serve warm and enjoy!! Best warm the day of baking them ☺️

2 thoughts on “CARDAMOM BUNS (kardemumma bullar)”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s