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Swedish Cardamom Rolls

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Traditional Swedish cardamom rolls with a soft, buttery dough, aromatic cardamom filling, and a sweet cardamom syrup glaze. These beautifully knotted buns are lightly crisp on the outside and tender inside.

Ingredients

  • 1 cup milk, heated to 110 degrees F
  • 1 packet active dry yeast
  • 1/3 cup white sugar
  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon whole cardamom seeds
  • 1/4 teaspoon salt
  • 6 tablespoons butter, room temperature
  • 10 tablespoons butter, softened
  • 2/3 cup brown sugar, packed
  • 1 tablespoon ground cardamom
  • 1/4 cup water
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon whole cardamom seeds
  • 1 egg, for egg wash
  • Swedish sugar, for topping

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of the white sugar in a bowl. Whisk lightly and let stand for 10 minutes until foamy.
  2. Grind 1 teaspoon whole cardamom seeds. In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining white sugar, ground cardamom, and salt.
  3. Add the yeast mixture to the flour mixture and mix until a dough forms. Gradually add the 6 tablespoons butter and knead for about 5 minutes until smooth.
  4. Cover the dough and let rise in a warm place until doubled in size, about 1 hour.
  5. Mix the 10 tablespoons softened butter, brown sugar, and 1 tablespoon ground cardamom to make the filling.
  6. Line two baking sheets with parchment paper and preheat the oven to 350°F.
  7. Punch down the dough and roll it into a 15 x 20-inch rectangle on a lightly floured surface.
  8. Spread the cardamom butter filling evenly over the dough. Fold the dough in half and cut into 16 strips.
  9. Cut each strip down the center, leaving one end attached. Twist and tie each strip into a knot, tucking the ends underneath.
  10. Place the rolls on the prepared baking sheets, cover, and let proof for about 30 minutes.
  11. Prepare the syrup by simmering the water, 1/4 cup white sugar, vanilla extract, and 1/2 teaspoon whole cardamom seeds until the sugar dissolves. Let cool.
  12. Brush the rolls with egg wash and sprinkle with Swedish sugar.
  13. Bake for about 20 minutes, or until lightly golden brown.
  14. Brush the cooled syrup over the warm rolls, allowing it to soak in before serving.

Notes

  • Freshly ground cardamom provides the best flavor.
  • Store in an airtight container for up to 3 days.
  • Warm briefly before serving for a bakery-fresh texture.
  • The rolls can be frozen for up to 2 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/swedish-cardamom-rolls/