Viennoiserie Intermediate

Swedish Cardamom Rolls

Aromatic, soft rolls with warm cardamom and pearl sugar—a Nordic classic

Prep Time 30 min
Rise Time 1.5 hours
Bake Time 20-25 min
Yield 15-18 rolls
Swedish Cardamom Rolls

Ingredients

Dough

  • 2¼ cups (540ml) non-fat milk
  • 7½ cups (945g) all-purpose flour
  • ¾ cup (150g) sugar
  • 1½ teaspoons salt
  • 1½ teaspoons ground cardamom
  • ¼ cup (60g) fresh yeast (or 2 tablespoons active dry yeast)
  • 1 cup (226g) softened butter

Butter Filling

  • 1¾ cups (397g) room temperature butter
  • 1 cup (200g) sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon vanilla sugar or vanilla extract

Cardamom Sugar Topping

  • Ground cardamom (generous amount)
  • Sugar

For Finishing

  • 1 egg, beaten (for egg wash)
  • Pearl sugar (optional but traditional)

Instructions

Make the Dough

  1. Warm the milk: Heat milk until warm to the touch (about 110°F / 43°C). Not too hot or it will kill the yeast!
  2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, salt, cardamom, and yeast until well combined.
  3. Mix dough: Add the warm milk and softened butter to dry ingredients. Mix until everything is well combined and comes together into a shaggy dough.
  4. Knead: Knead the dough for 5 minutes until smooth and elastic. The dough should be soft and slightly sticky but workable.
  5. First rise: Place dough in a greased bowl and cover with a damp cloth. Let rise in a warm place until doubled in size (about 1 hour).

Make the Butter Filling

  1. Cream butter and sugar: Beat together room temperature butter, sugar, salt, and vanilla until light and fluffy. This should take about 3-4 minutes with a mixer.
  2. Set aside: Keep at room temperature while dough rises so it's easy to spread.

Shape the Buns

  1. Roll out dough: Punch down the risen dough and turn out onto a lightly floured surface. Roll into a large rectangle about ½ inch (1.25cm) thick.
  2. Spread filling: Spread the butter filling evenly over the dough, leaving a ½-inch border around the edges.
  3. Roll up: Starting from the long side, roll up the dough tightly into a log.
  4. Cut rolls: Using a sharp knife or unflavored dental floss, cut the log into 1-inch (2.5cm) thick slices. You should get 15-18 rolls.
  5. Arrange on pan: Place slices on greased baking sheets, cut side down, spacing them about 2 inches apart.
  6. Second rise: Cover buns with a damp cloth and let rise again for 30 minutes until puffy.

Bake the Buns

  1. Preheat oven: Heat oven to 375°F (190°C).
  2. Brush with egg wash: Gently brush each bun with beaten egg, being careful not to deflate them.
  3. Add toppings: Sprinkle generously with cardamom sugar mixture. If using, add pearl sugar on top.
  4. Bake: Bake for 20-25 minutes until golden brown and puffed up. They should sound slightly hollow when tapped.
  5. Cool: Let buns cool on wire rack for a few minutes before serving. Best enjoyed warm or at room temperature.

Lior's Tips

  • Fresh cardamom is key: For the best flavor, use freshly ground cardamom. The pre-ground stuff loses its punch quickly.
  • Yeast temperature: Make sure your milk is just warm to touch—too hot kills yeast, too cool won't activate it.
  • Don't skip the second rise: This makes the buns extra fluffy and tender.
  • Pearl sugar: This traditional Swedish topping doesn't melt during baking, giving a nice crunch. Find it at specialty baking stores or online.
  • Cutting technique: For clean cuts without squishing, use unflavored dental floss: slide it under the log, cross the ends, and pull through.
  • Storage: Store in airtight container for up to 3 days. Warm briefly in oven or microwave before serving.
  • Freeze for later: These freeze beautifully! Wrap individually and freeze for up to 3 months. Thaw and warm before serving.
← Back to All Recipes