Description
These Swedish Cinnamon Buns with Cardamom are soft, fragrant, and filled with a delicious blend of cinnamon, cardamom, and vanilla-infused butter. Perfectly twisted into knots and topped with pearl sugar, they bake to a beautiful golden brown, making them a delightful treat for breakfast or any time of the day.
Ingredients
Scale
Dough
- 10 1/2 tablespoons soft butter (1 stick plus 2 1/2 tablespoons)
- 1/3 cup granulated sugar plus 3 tablespoons
- 1/2 teaspoon salt
- 2 teaspoons cardamom
- 2 cups milk
- 4 tablespoons active dry yeast plus 1 teaspoon
- 6 1/3 cups all-purpose flour
Filling
- 3 sticks soft butter
- 1/2 cup sugar plus 2 tablespoons
- 3 tablespoons cinnamon
- 3/4 teaspoon cardamom
- 3/4 teaspoon vanilla extract
Topping
- 1 egg (lightly beaten)
- Pearl sugar (or any kind of coarse sugar) for sprinkling
Instructions
- Mix Butter, Sugar, Salt and Cardamom: In a large bowl or stand mixer, beat together the soft butter, granulated sugar, salt, and cardamom until the mixture is smooth and creamy.
- Activate Yeast and Combine with Butter Mixture: Warm the milk until about 98.5°F (warm to touch but not hot), then stir in the yeast. Wait about 5 minutes until the yeast dissolves and becomes foamy. Add this mixture to the butter mixture and combine.
- Add Flour and Knead Dough: Gradually incorporate the all-purpose flour into the wet mixture, adding one cup at a time. Knead the dough using a dough hook attachment for about 5 minutes until smooth and elastic. If kneading by hand, work the dough until it reaches the same texture.
- First Rise: Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- Prepare Filling: While dough is rising, beat together the butter, sugar, cinnamon, cardamom, and vanilla extract until smooth. Set filling aside.
- Shape Dough and Add Filling: After the dough has doubled, punch it down and divide it into two equal halves. Roll out the first half into a 20×15 inch rectangle. Spread half of the filling evenly over the dough.
- Fold Dough: Fold the dough like a business letter: fold one third of the dough from one side towards the center, then fold the opposite third over it.
- Cut Strips: Using a pizza cutter, slice the folded dough into long thin strips about 1/2 inch wide, cutting along the length of the dough.
- Prepare Baking Sheets: Line several baking pans with Silpats or parchment paper to prevent sticking.
- Form Knots: Twist each strip into a knot shape and place on the prepared baking sheets, leaving about 1 1/2 inches of space between buns to allow room for rising.
- Repeat With Second Half: Repeat steps 6 to 8 for the second half of the dough and remaining filling.
- Second Rise: Cover the shaped buns with a cloth or plastic wrap and let them rise in a warm place for about 30 minutes.
- Preheat Oven and Prepare Buns: Preheat the oven to 450°F (230°C). Brush each bun generously with the beaten egg for a glossy, browned finish. Sprinkle pearl sugar or coarse sugar on top for crunch and sweetness.
- Bake: Bake the buns in the preheated oven for 8 to 11 minutes. Watch them closely to avoid burning. They are ready when they turn a deep golden brown on the tops and edges.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly; too hot will kill the yeast.
- The dough should be soft and elastic after kneading—adjust flour slightly if needed.
- Use pearl sugar for a traditional Swedish finish; if unavailable, coarse sugar works well.
- Let buns cool slightly before serving to allow the texture to settle.
- Can be stored in an airtight container for 2 days or frozen for longer storage.
