Why You’ll Love Swedish Cardamom Rolls Recipe
These rolls are packed with the distinctive floral and citrusy flavor of cardamom, giving them a unique taste that sets them apart from traditional cinnamon rolls. The buttery dough bakes up soft and fluffy, while the syrup brushed on after baking keeps the rolls moist and flavorful. Their elegant knotted appearance also makes them an impressive treat for special occasions or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
1 cup milk, heated to 110°F
1 packet active dry yeast
1/3 cup white sugar
3 1/4 cups all-purpose flour, plus more for flouring the surface
1 teaspoon whole cardamom seeds
1/4 teaspoon salt
6 tablespoons butter, room temperature
For the Filling:
10 tablespoons butter, softened
2/3 cup brown sugar, packed
1 tablespoon ground cardamom
For the Syrup:
1/4 cup water
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon whole cardamom seeds
For Finishing:
1 egg, for egg wash
Swedish sugar, for sprinkling
Directions
In a bowl, combine the warm milk, active dry yeast, and 1 teaspoon of the white sugar. Whisk until combined and let the mixture sit for 10 minutes until foamy.
Using a mortar and pestle, grind the whole cardamom seeds. In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, ground cardamom, and salt.
Pour the activated yeast mixture into the flour mixture. Mix until a dough forms. Gradually add the softened butter while mixing. Knead on medium speed for about 5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.
While the dough rises, prepare the filling by mixing the softened butter, brown sugar, and ground cardamom until smooth and spreadable.
To make the syrup, combine the water, sugar, vanilla extract, and cardamom seeds in a small saucepan. Bring to a simmer and cook until the sugar dissolves. Remove from heat and let cool.
Line two baking sheets with parchment paper and preheat the oven to 350°F.
Punch down the risen dough and transfer it to a lightly floured surface. Roll it into a rectangle approximately 15 x 20 inches with the long side facing you.
Spread the cardamom butter filling evenly across the dough all the way to the edges. Fold the top half down over the bottom half.
Using a sharp knife or pizza cutter, cut the dough into 16 equal strips.
Cut each strip down the center lengthwise, leaving one end attached. Twist the strands and tie them into a knot, tucking the ends underneath.
Place the rolls on the prepared baking sheets, leaving space between them. Cover loosely and let rise for about 30 minutes.
Brush the rolls lightly with egg wash and sprinkle with Swedish sugar.
Bake for about 20 minutes, or until lightly golden brown.
Allow the rolls to cool slightly, then brush generously with the prepared syrup. Brush a second time if desired for extra flavor and moisture.
Serve and enjoy.
Servings and timing
Servings: 16 rolls
Prep Time: 35 minutes
First Rise: 1 hour 30 minutes
Second Rise: 30 minutes
Bake Time: 20 minutes
Total Time: Approximately 2 hours 55 minutes
Variations
Add a teaspoon of cinnamon to the filling for a warmer spice profile.
Replace part of the cardamom with orange zest for a bright citrus flavor.
Sprinkle sliced almonds over the rolls before baking for added crunch.
Use pearl sugar if Swedish sugar is unavailable.
For a richer dough, substitute part of the milk with heavy cream.
Storage/Reheating
Store the rolls in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
Freeze baked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
To reheat, warm individual rolls in the microwave for 15–20 seconds or in a 300°F oven for about 5 minutes until heated through.
FAQs
What are Swedish Cardamom Rolls?
They are traditional Scandinavian sweet buns flavored heavily with cardamom and often shaped into decorative knots.
What does cardamom taste like?
Cardamom has a warm, sweet, floral flavor with hints of citrus and spice.
Can I use pre-ground cardamom?
Yes, although freshly ground cardamom seeds provide the most vibrant flavor.
What is Swedish sugar?
Swedish sugar is a coarse decorating sugar often used on Scandinavian baked goods. Pearl sugar is a common substitute.
Can I make the dough the night before?
Yes. After the first rise, refrigerate the dough overnight and continue shaping the next day.
Why didn’t my dough rise?
The yeast may have been expired, or the milk may have been too hot or too cold when mixed with the yeast.
Can I freeze the unbaked rolls?
Yes. Shape the rolls, freeze them on a baking sheet, then transfer to a freezer bag. Thaw and proof before baking.
How do I know when the rolls are done baking?
They should be lightly golden brown on top and fully baked through the center.
Can I make these without a stand mixer?
Yes. Knead the dough by hand for about 8–10 minutes until smooth and elastic.
Why brush syrup on after baking?
The syrup adds moisture, enhances the cardamom flavor, and gives the rolls a beautiful glossy finish.
Conclusion
Swedish Cardamom Rolls are a delightful Scandinavian pastry featuring soft, buttery dough and the unmistakable warmth of cardamom. Their elegant shape, fragrant aroma, and lightly sweet finish make them an excellent addition to breakfast tables, holiday celebrations, and cozy afternoons with coffee or tea. Once you try these homemade rolls, they are sure to become a favorite baking tradition.
