Step into a world where baking meets a cherished cultural tradition—the enchanting realm of Swedish cardamom buns, or kanelbullar. More than just a pastry, these delightful creations are an invitation to experience fika, a quintessential Swedish ritual centered around slowing down, savoring delicious treats, and connecting with loved ones. Imagine soft, aromatic buns, generously filled with a sweet, spiced butter—be it classic cinnamon or fragrant cardamom—and finished with a delicate, glistening glaze. They are designed for sharing, making every bite a moment of communal joy.
In Sweden, fika is not merely a coffee break; it’s a profound cultural practice, a philosophy for a balanced life that encourages meaningful interactions and mindful pauses throughout the day. If the world embraced more fika, we believe it would undoubtedly be a kinder, more connected place. This Scandinavian tradition, akin to the British afternoon tea, brings people together over warm beverages and an array of baked goods. From bustling city offices to the robust assembly lines of Volvo, daily life in Sweden pauses for fika, underscoring its importance in the national psyche.
Our recipe today offers a versatile foundation—a single, tender dough that can be transformed into three distinct, irresistible variations. Each bun boasts a unique butter filling and a complementary glaze, allowing you to tailor your fika experience to your personal preference. While we suggest pairing the rich Milky Way glaze with our cinnamon bun, the robust coffee glaze with the aromatic cardamom and orange bun, and the bright orange glaze with the indulgent Nutella bun, the ultimate choice rests entirely with you. Feel free to experiment with flavor combinations and adjust the filling and glaze quantities to achieve your desired intensity—whether you prefer a subtle whisper of flavor or a bold, mouth-filling burst. These recipes are a guide, not a rigid set of rules, encouraging creativity and enjoyment in your baking journey. Get ready to embark on a delightful adventure with Kitty and Al Tait, crafting buns that will bring warmth and joy to any fika gathering.
Swedish Cardamom Buns: Your Fika Questions Answered
Fika is far more than just a coffee break; it’s a fundamental aspect of Swedish culture—a cherished state of mind and a way of life. At its core, fika is about intentionally taking a break from work or daily routines to relax, unwind, and connect with friends, family, or colleagues. It emphasizes a moment of pause, often accompanied by a warm beverage like coffee or tea, and a delicious pastry. The essence lies in slowing down, fostering relationships, and enjoying the present moment, rather than merely consuming food or drink. This ritual provides an essential social lubricant and a necessary mental reset, contributing to overall well-being and productivity. It’s truly a celebration of communal warmth and deliciousness, making Sweden one of the happiest nations.
Absolutely! For those seeking dairy-free options or simply experimenting with different flavors, unsweetened almond milk, coconut milk, or soy milk can be excellent one-for-one substitutes for dairy milk in this Swedish bun recipe. These plant-based alternatives will still provide the necessary liquid for the dough’s hydration and development. However, keep in mind that non-dairy milks can sometimes alter the baking time or result in a slightly different texture and browning. We recommend closely monitoring your buns as they bake, as they may achieve that beautiful golden hue a bit more quickly with certain milk alternatives. A little extra attention ensures perfect results!
Hosting a fika, whether at home or in the workplace, is wonderfully simple and stress-free. The key is the spirit of connection and relaxation, not elaborate preparations. To set the stage, you’ll need a warm beverage—traditionally coffee, but tea or hot chocolate work beautifully too. The star of any fika, of course, is the “fikabröd” or fika bread, which includes pastries like these Swedish cardamom buns, cinnamon rolls, or cookies. Beyond that, gather comfortable seating, plates, napkins, and most importantly, a few willing participants eager for easy conversation. There’s no need for formal invitations or grand plans; the beauty of fika lies in its spontaneous and welcoming nature. Just bring people together, offer something delicious, and let the conversations flow. Go forth and fika!
Swedish Cardamom Buns: A Delightful Fika Treat
These exquisite pastries, filled with fragrant cardamom or warming cinnamon, are a centerpiece of fika, the beloved Scandinavian ritual of shared breaks. Traditionally, a variety of these buns are served, inviting you to connect with neighbors, colleagues, or dear friends (real or imaginary!), fostering community and quiet enjoyment.
Recipe by David Leite
Snacks, Dessert, Breakfast
Swedish, Scandinavian, Nordic
15
buns
303
kcal
1 hour
25 minutes
4 hours
Ingredients
For the Fika Bun Dough
- Scant 1 cup warm whole milk (aim for a temperature around 105-115°F or 40-46°C, feeling like a relaxing bath)
- 1 large egg, beaten
- 2 teaspoons instant dried yeast
- 18 ounces (approx. 4 cups) white bread flour or all-purpose flour
- 0.35 ounces (approx. 2 teaspoons) fine sea salt
- 1 ounce (approx. 2 tablespoons) superfine (caster) sugar (or process granulated sugar in a food processor until finely ground)
- 1 tablespoon ground cardamom (optional, but highly recommended for an authentic Scandi flavor, even in the cinnamon variation)
- 9 tablespoons (4 1/2 oz or 128g) unsalted butter, at room temperature, cut into small cubes
For the Cinnamon Butter Filling
- 7 tablespoons (3 1/2 oz or 100g) unsalted butter, at room temperature
- 1/2 cup caster sugar (or finely ground granulated sugar)
- 1 heaping tablespoon ground cinnamon
For the Cardamom and Orange Butter Filling
- 7 tablespoons (3 1/2 oz or 100g) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1 heaping tablespoon ground cardamom
- Zest of 1 orange, preferably organic for best flavor
For the Nutella Butter Filling
- One (12-ounce) jar of store-bought or homemade Nutella
- 1 tablespoon tahini (optional), for an extra layer of nutty flavor, or to taste
For the Milky Way Glaze
- Scant 1/2 cup whole milk
- 1/4 cup caster sugar (or finely ground granulated sugar)
For the Coffee Glaze
- Scant 1/2 cup strong black coffee
- 1/4 cup light brown sugar
For the Orange Glaze
- Scant 1/2 cup fresh orange juice
- 1 heaping tablespoon orange marmalade (thin-cut is best for smooth consistency)
- 1 tablespoon roughly chopped hazelnuts (optional, for garnish)
Instructions
Make the Fika Bun Dough
- In a small bowl, gently whisk together the warm milk, beaten egg, and instant dry yeast. Ensure the milk is not too hot, as this can kill the yeast; it should feel just comfortably warm to the touch.
- In a separate large mixing bowl, combine the flour, sea salt, superfine sugar, and the optional ground cardamom. The cardamom, even in a cinnamon bun, adds a subtle depth that truly elevates the flavor to a more authentic Scandinavian profile. Create a small well in the center of the dry ingredients, pour in the milk mixture, and stir with a wooden spoon until a shaggy, rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead by hand for 8 to 10 minutes, or use a stand mixer fitted with a dough hook for 5 to 10 minutes on medium-low speed. Gradually incorporate the cubed, room-temperature butter into the dough as you knead. Continue kneading until the dough becomes smooth, elastic, and no longer sticky. The butter enriches the dough, creating a tender crumb.
- Place the kneaded dough back into the mixing bowl. Cover the rim with a damp tea towel or a shower cap to prevent it from drying out. Let the dough proof in a warm place until it has almost doubled in size, which typically takes 1 to 1 1/2 hours. For a slower, more flavor-developing proof and easier handling, you can also refrigerate the covered dough for 4 hours or even overnight. It will still rise, just at a much slower pace.
- Once the dough has puffed up beautifully, gently tip it onto a lightly floured work surface. Roll the dough out into a precise 12- by 8-inch (30- by 20-cm) rectangle, aiming for a thickness of approximately 1/4 inch (5 mm). Carefully transfer this rectangle of dough to a rimmed baking sheet and place it in the fridge for about 10 minutes. This chilling step is crucial, as it firms up the dough, making it much easier to spread the butter filling evenly in the next stage without tearing. While the dough chills, prepare your chosen butter filling.
Prepare the Butter Filling and Shape the Buns
-
If making Cinnamon Butter: In a mixing bowl, combine the room-temperature unsalted butter, caster sugar, and ground cinnamon. Beat with a wooden spoon until all ingredients are thoroughly combined and you have a smooth, fragrant paste.
If making Cardamom and Orange Butter: In a mixing bowl, blend the room-temperature unsalted butter, light brown sugar, ground cardamom, and orange zest. Mix well with a wooden spoon until a smooth, aromatic paste is formed, infusing the air with its delightful scent.
If making Nutella Butter: Use the entire jar of Nutella as your filling. While this quantity is generous, you’ll find it’s just right for these decadent buns. For an adventurous twist, consider drizzling a tablespoon of tahini over the Nutella as you spread it onto the dough; it adds a wonderful, subtle nutty depth that complements the hazelnut chocolate beautifully.
- Retrieve the chilled dough rectangle from the fridge and place it on your work surface with one of the longer sides facing you. Carefully spread your chosen butter filling evenly across the bottom two-thirds of the dough rectangle. Next, fold the unbuttered top one-third of the dough down into the middle, directly over the buttered section. Then, fold the bottom buttered third, which is closest to you, over these folded layers, as if you are folding a letter into thirds. This meticulous layering creates a long, triple-decker sandwich of dough and filling, which is essential for developing the signature laminated texture and beautiful swirls of your fika buns.
- Again, roll out the folded dough into another 12- by 8-inch (30- by 20-cm) rectangle, ensuring a longer side is still facing you. Using a very sharp knife or a pizza cutter, slice the dough into 15 equal strips. Each strip should be approximately 3/4 inch (2 cm) wide. At this point, your dough should resemble a neat picket fence, with layers of filling visible.
- Take one strip of dough. Hold one end and begin twisting the strip gently but firmly, then coil it up from the other end, working your way towards the twisted part. Continue coiling until it forms a tight, neat snail-like shell. Take the last 3/4 inch (2 cm) of the strip, stretch it slightly, wrap it over the top of the coiled bun, and then tuck it securely underneath. This technique ensures the bun holds its shape during baking. Repeat this process for all remaining dough strips, creating 15 beautifully coiled buns.
- Arrange the coiled buns on two rimmed baking sheets that have been lined with parchment paper, making sure to space them about 3/4 inch (2 cm) apart to allow for expansion. Cover the baking sheets with a damp tea towel and let them prove in a warm spot for an additional 30 minutes. This second proofing will make the buns light and airy.
- While the buns are proofing, preheat your oven to 350°F (180°C). This ensures the oven is at the correct temperature for even baking.
- Bake the buns in the preheated oven for 20 to 30 minutes, or until they turn a beautiful golden brown and are cooked through. The exact baking time may vary depending on your oven, so keep an eye on them.
Prepare the Glaze
-
If making Milky Way Glaze: In a small saucepan, gently warm the whole milk over medium heat. Add the caster sugar and stir continuously until all the sugar has completely dissolved, forming a smooth, milky syrup.
If making Coffee Glaze: In a small saucepan, warm the strong black coffee over medium heat. Stir in the light brown sugar until it has fully dissolved, creating a rich, aromatic coffee syrup.
If making Orange Glaze: In a small saucepan, warm the fresh orange juice over medium heat. Add the orange marmalade (thin-cut works best for a smooth consistency) and stir until it dissolves into a luscious, mouth-watering syrup. This glaze offers a vibrant citrus kick. If desired, after glazing the buns, scatter a few roughly chopped hazelnuts over the top for added texture and flavor.
Glaze the Fika Buns
- Once baked, remove the buns from the oven and let them cool on a wire rack for about 15 minutes. This brief cooling period allows them to set slightly. While still warm, generously brush each bun with your chosen glaze. The warmth of the buns will help the glaze absorb beautifully, creating a tender, flavorful exterior.
Adapted From
Breadsong: How Baking Changed Our Lives
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Nutrition Information (Per Bun)
Serving:
1
bun
Calories:
303
kcal
Carbohydrates:
39
g
Protein:
6
g
Fat:
14
g
Saturated Fat:
8
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
47
mg
Fiber:
2
g
Sugar:
13
g
Nutrition information is automatically calculated and should only be used as an approximation.
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Insights from Our Recipe Testers
Moira Ryan
I approached these Swedish cardamom buns with admittedly low expectations, mainly because I’ve never ventured into making cinnamon rolls myself, assuming that Cinnabon had already perfected the art. I was wonderfully wrong! These buns were beyond good. The cinnamon butter filling, in particular, was so outstanding that I’m now planning to make it regularly just for spreading on toast. The inclusion of cardamom in the dough was a delicious and truly unexpected touch, adding a subtle, intriguing flavor that really set these apart. My partner declared them the best buns he’s ever tasted. They were incredibly moist, bursting with flavor, and I believe with one more attempt, I’ll easily conquer the recipe in under three hours—most of which is hands-off proofing time. I also genuinely appreciated the vivid imagery in the recipe’s description, especially the “snail checking its undercarriage” line!
Daniela Trapani
These beautiful little Swedish buns were an absolute sensation with my entire family, captivating both adults and children alike! I opted to make the cardamom orange buns and paired them with the delicate Milky Way glaze. I have no doubt that this recipe will become a regular feature in my household’s baking rotation. As someone who bakes a lot of bread, it was a huge compliment when my husband proclaimed this to be one of his all-time favorite recipes I’ve ever made.
For anyone considering trying these, here are a few practical tips: When it came time to roll out the dough after incorporating the butter filling, I found it beneficial to roll it out to a slightly larger rectangle than specified. This provides more length for cutting into longer strips, which in turn gives you more “runway” when rolling them into the snail-like shapes, making the shaping process smoother and yielding more defined swirls. Regarding the Milky Way glaze, I was initially skeptical because it appeared quite liquidy, not the thick icing I might have expected. However, don’t be alarmed by its thin consistency—it delivers a truly beautiful, subtly sweet sheen that is absolutely perfect, allowing the bun’s flavors to shine without being overly cloying.
Merlyn Cafaro
This recipe offered a very interesting and flexible approach with numerous options for customization. As I’m not a particularly avid baker, I was a little hesitant to try these buns initially, but I was pleasantly surprised by how straightforward the process turned out to be, and the final result was utterly delicious. The most challenging aspect was simply the waiting game for the dough to proof. However, once you get the hang of shaping the first few fika buns, the remaining ones become remarkably easy and quick to form.
With enough dough at my disposal, I decided to make two different fillings: the classic cinnamon butter and the indulgent Nutella butter. For glazing, I used the Milky Way glaze for both varieties. Both types of buns were incredibly tasty, especially when enjoyed fresh from the oven. The buns themselves had a wonderful texture, and I particularly appreciated that the dough wasn’t overly sweet, meaning the finished product wasn’t cloyingly sugary. For me, this Swedish cardamom bun recipe is definitely a keeper, offering a rewarding baking experience with delightful results.
Jenny Latreille
These buns are simply fantastic! The concept of fika resonates deeply with me, and in true fika spirit, I made these delicious treats and shared them generously with my family and neighbors—everyone absolutely adored them.
I actually made the recipe twice. My first attempt, using the overnight refrigeration method, didn’t quite rise as expected. Yeast can be so finicky, and it’s still a bit of a mystery to me; perhaps the milk was warmer than a “relaxing bath,” or my fridge was too cold. You know how fussy yeast can be, y’all! However, on my second attempt, I skipped the overnight rest, and the dough was absolutely gorgeous and perfectly elastic without it. The finished buns were wonderfully fluffy and had risen beautifully, achieving that ideal light texture.
For my successful batch, I chose the cardamom filling, enhanced with fresh orange zest (I used blood orange zest, as I simply adore its vibrant color and flavor). I then finished them with the orange glaze, again opting for blood orange marmalade to intensify the citrus notes. As a final, playful touch, I sprinkled a few of them with a blend of cardamom, mint, ginger, and maple sugar—because why not? The resulting buns were utterly delicious, a symphony of warm spices and bright citrus.
Yvonne Zampitella
FIKA – The very word itself exudes comfort, much like the subtle, inviting aroma of cardamom that delightfully infused my kitchen this morning as these buns were baking. The dough, although requiring a bit of time for proofing, was remarkably simple to prepare, thanks to my trusty stand mixer equipped with a dough hook. I opted to fill these Swedish buns with the fragrant cardamom orange butter, and then glazed them with the delicate Milky Way glaze. The result was a batch of truly exquisite pastries: delicate, wonderfully light, and absolutely perfect for enjoying on a snowy morning in late February. Each bun offered a comforting embrace of flavor, making the effort entirely worthwhile and the fika experience complete.
Lisa Amtower
These fika buns are an absolute delight, especially for someone like me who considers cardamom one of her favorite flavors. I have very fond memories of my mother making Finnish pulla bread during the holidays, which always made the best toast. For these specific Swedish cardamom buns, I chose to make the cardamom and orange butter filling, and I also utilized the vibrant orange glaze. The other two glaze options simply didn’t appeal as much to my palate. I took some of the freshly baked buns to my Swedish neighbor, who is a frequent and honest taster of my culinary experiments, and she thought they were quite good. We both agreed that my dough was a touch dense, which simply means I’ll happily have to make more to keep practicing and perfecting the texture!
These buns are undoubtedly at their best when served warm and freshly glazed straight from the oven. If, by some miracle, any happen to last until the next day, they should definitely be warmed up before serving to restore their tender quality. The combination of cardamom and orange is truly beautiful; I might even consider increasing the amount of orange zest in my next batch to enhance that bright citrus note. One tablespoon of cardamom for the dough might seem like a substantial amount, but I assure you, the flavor it imparts is wonderfully subtle and absolutely delicious—do not be tempted to omit it! I found that the orange glaze needed a good 20 minutes of simmering to achieve the desired thickness and could benefit from a tiny pinch of salt to truly boost and balance its flavor. I opted not to use hazelnuts, and they were honestly not missed. Ultimately, these fika buns are magnificent with morning coffee, and they provide the perfect excuse to visit a neighbor and share a moment of fika joy!
Rema S.
I found these Swedish cardamom buns to be thoroughly enjoyable and a little unexpected. I had initially anticipated something quite similar to a traditional cinnamon roll, but they proved to be distinctively different—flavorful, with wonderfully slightly crispy exteriors and delightfully soft, chewy interiors. In fact, I discovered I liked them even more on the second day, after the glaze had more time to soak deeply into the dough, enhancing their moisture and flavor profile. For my batch, I prepared both the cinnamon butter buns with the Milky Way glaze and the cardamom-orange butter buns with the coffee glaze. Next time, I’m keen to try the cinnamon butter paired with the coffee glaze!
The shaping aspect can be a bit tricky, and I found that several of my coiled buns unfortunately came undone while baking (though they were still delicious!). For the best possible shape retention, I would highly recommend ensuring that all the layers of the twisted dough strip are tucked very securely underneath the coil. Additionally, it’s crucial that the shaped buns are given ample time to proof before they go into the oven. A good rule of thumb I usually follow is that the dough should spring back slowly and gently when lightly poked; if it springs back quickly, it needs more time to proof, and if it doesn’t spring back at all, it’s likely over-proofed.