Cardamom Buns

A warm tray of cardamom buns straight from the oven is one of those small luxuries that stops time for a moment. Imagine the air filled with a sweet, resinous spice—green cardamom—that lifts the scent of butter and baking bread. Each bun has a golden crust that gives way to a pillowy, tender interior threaded with swirls of butter and sugar and the gentle floral heat of ground cardamom. One bite warms the palate with soft chew, faint crunch at the edges, and an aromatic finish that lingers like a fond memory.

This recipe is perfect for slow, cozy mornings when you want the house to smell like something special, for festive gatherings where a unique pastry stands out, or for weekend baking that rewards you with treats to enjoy all week. If you love exploring other tender, yeasted buns, consider sampling our take on soft cottage cheese buns for a different but equally comforting loaf.

At a Glance

Prep Time: 20 minutes active (plus 1 hour primary rise and 30 minutes final rise)
Cook Time: 12–16 minutes per batch
Total Time: Approximately 2 hours (including rises)
Servings: 12 buns
Difficulty Level: Intermediate (basic yeast handling and dough kneading required)

Nutrition Highlights

Nutrition estimates are calculated per bun (one of 12) using ingredient amounts and typical nutrient profiles from USDA FoodData Central; values are approximate and will vary with brand substitutions.

Per serving (approximate):

Calories: 250 kcal
Protein: 5.5 g
Carbohydrates: 41 g
Sugars: 10 g
Dietary Fiber: 1.5 g
Fat: 7 g
Saturated Fat: 4.5 g
Sodium: ~210 mg

Notes on accuracy:

These values were estimated from standard entries in USDA FoodData Central for all-purpose flour, granulated sugar, unsalted butter, whole milk, and egg. For tailored nutrition (low-fat milk, less sugar, or different portion sizes), please recalculate with your chosen brands. For general dietary guidance, see trusted sources such as the USDA and Mayo Clinic.

Perfect For…

Cozy Mornings: The aroma of cardamom and warm butter is an instant mood lifter for slow weekend breakfasts.
Gatherings & Coffee Breaks: These buns are elegant but familiar—great for book clubs, tea parties, or a bakery-style offering at brunch.
Tradition & Comfort: Cardamom is a signature spice in Nordic baking; making these evokes warm family traditions and seasonal celebrations.
Make-Ahead Convenience: Dough can be prepared ahead and baked the next morning, so fresh buns require only the final rise and a short bake.

Step-by-Step Instructions

Ingredients:

All-purpose flour: 500 g
Active dry yeast: 2 teaspoons
Milk (warm, about 100–110°F/38–43°C): 250 ml
Sugar: 100 g
Salt: 1 teaspoon
Ground cardamom: 1 tablespoon (divided: 1 tsp in dough, remainder in filling)
Butter: 75 g (plus extra for spreading and brushing)
Egg: 1 (for dough; optional egg wash)

Optional ingredients and substitutions:

For richer buns: use half milk, half cream (substitute up to 50 ml).
For reduced sugar: reduce sugar in dough to 75 g and filling to taste.
Vegan option: replace milk with unsweetened soy or oat milk, use vegan butter, and replace the egg with 2 tablespoons aquafaba or a commercial egg replacer.
Gluten-free: try a tested 1:1 gluten-free flour blend formulated for yeast breads and add a tablespoon of xanthan gum if the blend lacks it.

Preheat your oven to 375°F (190°C).

Numbered method:

In a small bowl, combine the active dry yeast, a pinch of the sugar (from the 100 g), and the warm milk. Stir gently and let it sit for about 5 minutes until frothy and aromatic—this proves the yeast is active.
Grease a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together the flour, salt, and 1 teaspoon of ground cardamom.
Add the yeast-milk mixture, the remaining sugar, the melted (but not hot) butter, and the egg to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low-medium speed for 6–8 minutes with a dough hook.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm draft-free spot for about 1 hour, or until doubled in size.
After the first rise, turn the dough out and roll it into a rectangle about 40 cm x 30 cm (16" x 12").
Spread softened butter evenly over the dough. Sprinkle with the remaining ground cardamom and the remaining sugar (adjust sugar amount for your preference) to create the filling.
Roll the dough tightly into a log along the long side. Using a sharp knife, cut the log into 12 even slices (about 3 cm thick each).
Place the slices cut-side up on the prepared baking sheet, spacing them slightly apart. Cover and let rise for 25–35 minutes until puffy.
Optional: brush the tops with an egg wash (1 beaten egg + 1 tbsp water) for a glossier finish.
Bake at 375°F (190°C) for 12–16 minutes, until golden brown at the edges and set in the center. Rotate the pan halfway through baking for even color.
Remove buns from the oven and brush the tops with a little additional melted butter for shine and softness.
Serve warm. Enjoy them with a cup of coffee or tea.

Practical tips:

Check doneness by tapping the bottom of a bun—it should sound hollow and the interior should reach about 190–200°F (88–93°C) if using an instant-read thermometer.
Avoid overmixing: knead until elastic but not overly tight; overworked dough can become tough.
If your kitchen is cool, use a slightly warmer proofing spot (like the oven with the light on) to encourage the rise.

Best Pairings

Classic: Serve warm, plain, or with an extra pat of butter.
Beverage Pairings: Pair with strong coffee, cardamom latte, chai, or a fragrant black tea.
With Spreads: Try clotted cream or mascarpone with a dusting of cinnamon for an indulgent twist.
Savory Option: Serve alongside cured ham or smoked salmon for a sweet-and-salty brunch plate.
Portable Snack: These buns travel well—wrap individually for an on-the-go treat or pack with picnic items and fresh fruit.

Note: If you enjoy smaller hand-held buns, these same dough proportions make a wonderful base for slider-style servings—similar in spirit to an easy slider buns application.

Keeping it Fresh

Room temperature: Store in an airtight container or resealable bag at room temperature for up to 2 days. Reheat briefly in a low oven (300°F/150°C) for 5–8 minutes to refresh.
Refrigeration: You can refrigerate for up to 4 days; bring to room temperature and warm before serving. Refrigeration can firm the crumb, so gentle reheating is recommended.
Freezer: Freeze unbaked slices (flash freeze on a tray then transfer to a freezer-safe bag) for up to 2 months; thaw overnight in the refrigerator and allow the final rise before baking. Baked buns freeze well for up to 2 months; thaw at room temperature and warm in a low oven.

Chef’s Advice

Use fresh cardamom for the best aroma: grind whole green cardamom pods just before using to maximize fragrance and flavor.
Butter temperature: softened but not melted butter in the filling gives more lamination and less runoff during baking.
Consistent dough hydration: if your dough feels too dry during kneading, add milk by tablespoonfuls; too sticky, add flour sparingly. The dough should be soft and slightly tacky.
Even slicing: use dental floss or a very sharp serrated knife to cut the rolled log cleanly without squashing the layers.
Proofing control: over-proofed buns will collapse in the oven; under-proofed buns will be dense. Look for puffy, slightly domed buns before baking.

Creative Twists

Cardamom & Orange: Add 1 teaspoon orange zest to the filling for a bright citrus note that complements cardamom.
Cardamom-Saffron Buns: Infuse the milk with a pinch of saffron for 10 minutes before using for a luxurious aroma and golden hue.
Cinnamon-Cardamom Swirl: Mix equal parts ground cinnamon and cardamom in the filling for a warming, familiar spice profile.
Vegan Version: Use oat or soy milk, vegan butter, and 2 tbsp aquafaba as an egg replacer. Let proofing times be a bit longer since vegan fats behave differently.
Nut-Streusel: For a festive finish, sprinkle chopped toasted almonds and a brown sugar-streusel on top before baking.

All Your Questions Answered

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 1¾ teaspoons instant yeast. Mix with dry ingredients and reduce proofing time slightly; still allow the dough to double.

Q: My buns are dense—what went wrong?
A: Common causes are under-proofing, too little kneading (insufficient gluten development), or using water/milk that was too hot and killed the yeast. Ensure proper yeast proofing and adequate kneading.

Q: How do I reduce sugar without losing texture?
A: You can reduce the sugar in the dough by up to 25% and adjust the filling sugar to taste. Sugar affects browning and tenderness, so don’t remove it completely.

Q: Can I make the dough ahead?
A: Yes—after the first rise, refrigerate the shaped buns (covered) overnight. Allow them to come to room temperature and complete the final rise before baking.

Q: Any allergy-friendly options?
A: For lactose intolerance, use lactose-free or plant-based milk. For egg allergy, use an aquafaba or commercial egg replacer. For gluten-free, use a tested yeast-bread gluten-free flour blend.

Conclusion

Baking cardamom buns is a small, soulful ritual: it fills the kitchen with a scent that invites conversation and slow mornings. Whether you stick to the classic version or try a saffron or orange twist, these buns are forgiving, shareable, and endlessly comforting. If you’d like inspiration rooted in Swedish technique, see this lovely take on Swedish cardamom buns – Caroline’s Cooking, and for a traditional perspective on kardemummabullar, read the detailed notes at Traditional Swedish Cardamom Buns (Kardemummabullar).

If you make a batch, please share photos and tips in the comments—baking is better when we learn and celebrate together.

Conclusion

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