Authentic Swedish Cardamom Almond Cinnamon Buns: Your Ultimate Recipe Guide

Sweden’s culinary heritage is rich with delectable pastries, and among its most cherished exports are the iconic cinnamon buns. While variations exist across Northern Europe, the Swedish rendition, affectionately known as “kanelbullar,” stands out globally for its unique charm and balanced flavor profile. Unlike their often overly sweet and sticky American counterparts, Swedish cinnamon buns are characterized by a more subtle sweetness and a distinct, aromatic spice. The secret lies in the generous use of cardamom, a fragrant spice deeply ingrained in Scandinavian baking traditions, infusing the dough with an unmistakable warmth. This particular recipe further elevates the classic by incorporating a luxurious almond filling, enriched with cinnamon and the delightful touch of marzipan – another beloved ingredient frequently found in Nordic patisserie.

Embracing Scandinavian Baking: The Magic of Cardamom and Almonds

To truly appreciate these cardamom almond cinnamon buns, one must understand the heart of Scandinavian baking. Cardamom, often referred to as the “queen of spices,” is not merely an ingredient but a defining characteristic of many Nordic treats. Its warm, citrusy, and slightly floral notes are unparalleled, infusing the dough with an aroma that instantly evokes the cozy atmosphere of a Swedish “fika” – the cherished tradition of a coffee break accompanied by delightful pastries. Almonds, whether finely ground or incorporated as sweet marzipan, contribute a rich, nutty depth and a wonderfully moist texture to the filling. This recipe celebrates this cherished duo, ensuring every bite of these homemade buns is an authentic taste of Nordic comfort and craftsmanship. The combination creates a sensory experience that is both sophisticated and deeply comforting, making them a true standout.

Crafting the Perfect Enriched Dough for Soft Buns

The foundation of these exquisite buns is an enriched dough, made wonderfully tender and pliable with whole milk, butter, and eggs. This trio of ingredients works in harmony to produce a dough that is exceptionally soft and yielding, resulting in buns that are incredibly light and airy with a delicate crumb. While the dough’s initial consistency is quite soft and sticky, making a stand mixer an invaluable aid for effortless preparation, it is certainly manageable by hand. The beauty of this recipe lies in its forgiving nature; vigorous kneading isn’t strictly necessary, but rather a good, thorough mixing is sufficient to bring the ingredients together and initiate gluten development. The dough’s unique overnight rise in the refrigerator is a crucial step, serving multiple essential purposes. Firstly, it facilitates a slow fermentation process, which profoundly develops the dough’s flavor, enhancing its natural sweetness and the delicate notes of cardamom. Secondly, the cold temperature significantly firms up the dough, transforming its initial stickiness into a more manageable consistency that is much easier to roll out and shape the following day. This cold proofing technique is a baker’s secret weapon, ensuring both superior flavor development and improved workability, leading to consistently perfect results.

The Irresistible Almond and Cinnamon Filling

Beyond the fragrant, pillowy dough, the true indulgence of these buns lies in their decadent filling. This harmonious blend features soft butter, rich marzipan, fine caster sugar, earthy ground almonds, and a generous amount of aromatic ground cinnamon, finished with a hint of vanilla extract and a pinch of salt to balance the flavors. Marzipan, a sweet almond paste, plays a pivotal role here, contributing not only to the intense almond flavor but also to the wonderfully moist and slightly chewy texture of the filling once baked. When prepared, this mixture should form a sticky yet easily spreadable paste. The key is to achieve a consistency that coats the rolled-out dough evenly, without being too thick to work with or so runny that it oozes out. If the mixture seems overly firm, a tiny splash of milk (added cautiously, as the original author learned, too much can lead to a messy situation!) can help loosen it to the perfect spreadable texture. This delightful filling melts into the dough during baking, creating pockets of spiced almond goodness that make each bun an utterly irresistible treat.

Mastering the Art of Shaping Your Kanelbullar

While the distinct twisted shape of these Swedish buns might appear intricate at first glance, the process is surprisingly straightforward and incredibly rewarding. It begins by rolling out the well-rested, firm dough on a lightly floured surface into a generous rectangle of approximately 30x50cm (12x20in). Once you have your canvas, the rich almond-cinnamon filling is spread evenly from edge to edge, ensuring every bite of the finished bun will be bursting with flavor. The dough is then folded in half, creating a narrower, elongated rectangle of about 15x50cm (6x20in). From this point, a pizza cutter or a very sharp knife is used to slice the dough into 16 uniform strips. The magic truly happens next: pick up each strip of dough and gently twist the ends in opposite directions about three or four times, creating a beautiful spiral effect. Finally, coil the twisted strip in on itself, tucking the loose end neatly underneath to secure the bun’s shape. This method results in the distinctive, elegant appearance of traditional Swedish cardamom buns. Don’t be deterred if it gets a little sticky or messy during the process – that’s simply part of the charm of homemade baking, and the deliciously unique outcome is undoubtedly well worth the effort!

The Final Proof, Baking, and Serving Suggestions

With your beautifully shaped buns ready, the final steps are quick and crucial. These cardamom almond cinnamon buns are exceptionally versatile, making them perfect for a leisurely breakfast or as the star of your afternoon “fika.” Thanks to the overnight cold proofing, the active preparation time on baking day is significantly reduced. Once shaped, the buns require only about 15-20 minutes for a final proofing at room temperature, allowing them to become light and airy. You’ll know they’re ready when the dough no longer springs back immediately when gently pressed with a finger. Meanwhile, preheat your oven to 200°C (400°F / Gas Mark 6). Before baking, a light brush of beaten egg will give them a beautiful golden glaze, and a sprinkle of flaked almonds adds a delightful crunch and visual appeal. Bake for 15-20 minutes until they are golden brown, cooked through, and sound hollow when tapped on the base. Remember to rotate the trays halfway through baking for even browning. While they are undoubtedly best enjoyed fresh from the oven, still warm and fragrant, any leftover buns can be easily frozen on the day they are baked. Simply thaw at room temperature and gently reheat for a taste of fresh-baked goodness whenever a craving strikes.

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Cardamom Almond Cinnamon Buns

Servings 16

Author Domestic Gothess

Ingredients

Dough

• 300 ml (1 +¼ cups) whole milk
• 50 g (3 tbsp + 1 tsp) butter
• 500 g (4 + ¼ cups) strong white bread flour
• 75 g (⅓ cup + 1 tbsp) caster sugar
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 1 ½ tsp ground cardamom
• 1 egg beaten

Filling

• 75 g (¼ cup + 1 tbsp) soft butter
• 100 g (3.5 oz) marzipan
• 50 g (¼ cup) caster sugar
• 50 g (⅓ cup + 2 tbsp) ground almonds
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• pinch salt
• milk as needed

To Finish

• 1 beaten egg to glaze
• flaked almonds for sprinkling

Instructions

• Heat the milk and butter together in a small pan until just boiling then remove from the heat and allow to cool until it is lukewarm, scalding the milk like this makes the buns softer.
• Mix together the flour, sugar, yeast, salt and cardamom in a large bowl. Add the beaten egg and the cooled milk mixture, stir everything together vigorously until the mixture comes away from the sides of the bowl and looks doughy; it will be very soft and sticky so use a stand mixer if you have one.
• Cover the bowl and place it in the fridge to rise overnight.
• The next day, bring the dough out of the fridge and leave it to come up to room temperature while you prepare the filling.
• Either blitz the filling ingredients together in a food processor or beat with an electric mixer until it forms a sticky paste. The mixture should be easily spreadable, if it is too thick then beat in a little milk to loosen it. Line two baking trays with greaseproof paper or silicone liners.
• Roll the dough out on a floured surface into a 30x50cm (12x20in) rectangle. Spread the filling evenly all over the dough then fold it in half so that you have a 15x50cm (6x20in) rectangle. Use a pizza cutter or very sharp knife to slice the dough into 16 strips.
• Pick up a strip of dough and twist the ends in opposite directions 3 or 4 times, then coil the twisted strip in on itself, tucking the end underneath.
• Place the finished twists on the lined baking sheets and lightly cover with oiled clingfilm. Leave to rise for 15-20 minutes until the dough no longer springs back when you press it with a finger. Meanwhile, heat the oven to 200C/400F/gas mark 6.
• Brush the twists with the beaten egg and scatter over some flaked almonds. Bake for 15-20 minutes until golden, cooked through and they sound hollow when you tap them on the base; rotate the trays halfway through baking. Allow to cool on a wire rack before serving.

Notes

Adapted from Scandilicious Baking, Signe Johansen

Tips for Success and Delicious Variations

To ensure your cardamom almond cinnamon buns turn out perfectly every single time, consider incorporating a few additional tips and tricks. Firstly, always double-check the freshness of your yeast; active yeast is paramount for achieving a good, fluffy rise. When proofing the dough, especially during the crucial second rise, a warm, draft-free environment is ideal. If your kitchen tends to be cool, a slightly warmed (but turned off!) oven or a proofing setting on your oven can work wonders to encourage the dough to rise beautifully. For an extra touch of authenticity and a delightful textural contrast, consider sprinkling pearl sugar (known as pärlsocker in Sweden) on top of the buns after applying the egg wash, just before baking. This special sugar resists melting in the oven, creating a charmingly crunchy and sparkling topping. While this recipe guides you through the elegant twisted shape, you can also opt for classic spiral rolls if you prefer; simply roll the dough into a tight log after spreading the filling, slice it into rounds, and place the spirals cut-side up on your baking sheet. Experimenting with a light lemon zest in the dough or a simple powdered sugar glaze after baking can also add delightful nuances.

A Timeless Treat to Bake and Share

The joy of baking these authentic Swedish cardamom almond cinnamon buns extends far beyond the kitchen. It’s about creating something truly special, infused with centuries of history and tradition, that inherently brings people together. Whether you’re sharing them with family and friends for a beloved “fika,” serving them at a festive brunch, or simply savoring one with a quiet cup of coffee on a peaceful morning, these buns offer a comforting and exquisitely flavored experience. Their incredibly soft, aromatic dough, combined with the rich, warmly spiced almond and marzipan filling, makes them an unforgettable treat that leaves a lasting impression. Don’t be intimidated by the overnight proofing or the shaping technique; each step is an enjoyable part of a rewarding culinary journey that culminates in a batch of truly extraordinary homemade pastries. They are a testament to the simple pleasures of baking and the profound satisfaction of sharing delicious food.

We sincerely invite you to embark on this delightful baking adventure and experience the magic of traditional Swedish cardamom almond cinnamon buns for yourself. Enjoy the process, savor the incredible aroma filling your home, and delight in the comforting taste of these truly special Scandinavian treats. This recipe was lovingly adapted from “Scandilicious Baking” by Signe Johansen, a wonderful and inspiring resource for authentic Nordic recipes that we highly recommend exploring.

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