{"id":92431,"date":"2026-01-30T10:10:21","date_gmt":"2026-01-30T16:10:21","guid":{"rendered":"https:\/\/www.gimmesomeoven.com\/?p=92431"},"modified":"2026-01-30T10:26:31","modified_gmt":"2026-01-30T16:26:31","slug":"swedish-cardamom-buns-kardemummabullar","status":"publish","type":"post","link":"https:\/\/www.gimmesomeoven.com\/swedish-cardamom-buns-kardemummabullar\/","title":{"rendered":"Swedish Cardamom Buns (Kardemummabullar)"},"content":{"rendered":"\n
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My All-Time Favorite Pastry (Really!)<\/h2>\n\n\n\n
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These Swedish cardamom buns are, without question, my favorite pastry in the entire world. \u2661<\/p>\n\n\n\n

If you\u2019ve never had a kardemummabulle<\/em> before, think of it as a softly sweet, ultra-pillowy yeast bun swirled generously with butter and freshly-ground cardamom, then twisted into a knot and baked until just golden. They\u2019re less sugary than an American iced cinnamon roll, more aromatic than almost any pastry I know, and absolutely divine enjoyed with a cup of hot coffee.<\/p>\n\n\n\n

I first fell hard for Swedish cardamom buns while we were living in Europe, and the obsession only deepened during multiple trips to Stockholm, where I tracked them down at least once a day (usually more \u2014 zero regrets). Over the years, I\u2019ve tested and tweaked and re-tweaked this homemade version to get it just right: generous with the cardamom, impossibly soft, and twisted into those classic knotted buns. The real secret weapon here is the tangzhong technique \u2014 a quick cooked paste of milk and flour \u2014 which keeps the dough ultra-tender and pillowy long after baking. Once you try cardamom buns made this way, there\u2019s no going back.<\/p>\n\n\n\n

Cardamom buns are definitely a labor of love, but since I\u2019ve yet to find a bakery in Kansas City that makes them, this is the recipe we always turn to when the craving hits. I promise it’s worth the effort!<\/p>\n\n<\/div>\n\n\n

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Recipe Tips<\/h2>\n\n

If this is your first time making cardamom buns, I highly recommend reading through these tips as well as the full recipe before beginning:<\/p>\n\n