Soft, spiced, and twisted into beautiful knots, these Swedish cinnamon buns are a classic Nordic treat that fills your kitchen with the warm aroma of cardamom and cinnamon. Perfect for fika or any time you crave a cozy, homemade pastry.

Ingredients

For the Dough:

1 cup milk
1/4 cup (56g) unsalted butter
3 1/4 cups (405g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (7g) instant yeast
2 teaspoons ground cardamom
3/4 teaspoon fine sea salt

For the Filling:

1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon vanilla extract

For the Topping:

1 egg (whisked with 1 tablespoon water for egg wash)
Pearl sugar, for sprinkling

Instructions

1. Warm the Milk and Butter
In a small saucepan, combine the milk and butter. Warm over medium-low heat, stirring until the butter melts and the mixture reaches 110°F (warm but not hot). If it overheats, let it cool slightly before using.

2. Prepare the Dough
In a large mixing bowl, whisk together the flour, sugar, yeast, cardamom, and salt. Pour in the warm milk mixture and stir until a shaggy dough forms. Transfer to a floured surface and knead for 7–10 minutes until smooth and elastic.

3. First Rise
Shape the dough into a ball, place it in a greased bowl, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.

4. Make the Filling
While the dough rises, combine all filling ingredients in a bowl. Mix until smooth and spreadable.

5. Roll and Fold
Roll the dough out on a floured surface into a 22×15-inch (55x38cm) rectangle. Spread the filling evenly over the surface. Fold the dough like a letter: fold the left third to the center, then the right third over it. Lightly roll to smooth and stretch into a 15×8-inch (38x20cm) rectangle.

6. Shape the Buns
Cut the dough into 2cm-wide strips. Twist each strip gently to lengthen, then wrap it around two fingers twice. Loop the remaining strip over the top and tuck the end underneath to form a knot. Place on a parchment-lined baking sheet.

7. Second Rise
Cover the buns loosely with a towel and let rise for 45–60 minutes until puffy.

8. Brush and Bake
Preheat oven to 375°F (190°C). Brush each bun with egg wash and sprinkle with pearl sugar. Bake for 15–18 minutes until golden brown. Cool slightly, then serve warm.

Why You’ll Love This Recipe

Authentic Swedish flavor with cardamom and cinnamon
Beautiful, bakery-style presentation
Perfect texture—soft inside, golden outside
Ideal for breakfast, brunch, or fika

Tips

Use a thermometer to ensure the milk isn’t too hot, which could kill the yeast.
Knead until the dough feels soft and elastic—it should spring back when poked.
Twist the dough strips loosely to allow room for expansion during baking.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Variations and Substitutions

Make it vegan: Use plant-based milk, dairy-free butter, and skip the egg wash or replace it with plant milk.
Add raisins or chopped nuts to the filling for extra texture.
Swap pearl sugar with coarse sugar or leave plain if unavailable.
Add orange zest to the filling or dough for a citrusy twist.

FAQs

Can I make the dough ahead of time?
Yes. After kneading, refrigerate the dough overnight. Let it come to room temperature before shaping.

Why is cardamom used?
Cardamom is traditional in Swedish baking and adds a fragrant, slightly citrusy warmth that complements the cinnamon.

Can I freeze the buns?
Absolutely. Freeze before or after baking. If freezing unbaked, shape the buns, freeze them on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.

Serving

Serve warm from the oven or reheat for 10–15 seconds in the microwave. Pair with coffee, tea, or hot chocolate for the perfect fika experience.

Suggestions

Serve alongside fresh fruit and a warm drink for a cozy brunch.
Pack in lunchboxes or serve at holiday gatherings.
Drizzle with light icing for extra sweetness (optional but lovely!).