Pillowy Soft Cardamom Buns

These pillowy soft cardamom buns are a Scandinavian-inspired delight with a warm, aromatic flavor and a tender, buttery texture. The dough is rich and fluffy, and the swirls of sweet cardamom filling make every bite a cozy, spiced indulgence.

Why You’ll Love This Recipe

I love how soft and light these buns turn out. The subtle spice from the cardamom is so comforting and not overpowering. They make my kitchen smell incredible, and I enjoy them fresh out of the oven or slightly warmed with a cup of coffee or tea. They’re a lovely treat for breakfast, brunch, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Granulated sugar

• Instant yeast

• Ground cardamom

• Salt

• Whole milk

• Unsalted butter

• Large eggs

For the filling:

• Unsalted butter, softened

• Brown sugar

• Ground cardamom

Optional topping:

• Egg wash (egg + milk)

• Pearl sugar or coarse sugar for sprinkling

Directions

1. I start by warming the milk and butter together until the butter is melted but the mixture is just warm, not hot.

2. In a large bowl or stand mixer, I combine the flour, sugar, yeast, cardamom, and salt.

3. I add the warm milk mixture and eggs to the dry ingredients, then mix and knead until I get a soft, slightly sticky dough.

4. I let the dough rise, covered, in a warm place until it doubles in size—usually about 1 to 1.5 hours.

5. While the dough rises, I mix the softened butter, brown sugar, and cardamom for the filling.

6. Once risen, I roll out the dough into a rectangle and spread the filling evenly over it.

7. I fold or roll the dough (depending on whether I want twists or cinnamon roll shapes) and cut it into individual buns.

8. I place the buns on a baking sheet, cover, and let them rise again for 30–45 minutes.

9. I brush them with egg wash and sprinkle sugar on top before baking at 375°F (190°C) for 15–18 minutes, until golden brown.

10. I let them cool slightly before serving.

Servings and timing

This recipe makes about 12–16 buns, depending on size. It takes around 25 minutes to prep, 1.5–2 hours to rise, and 15–18 minutes to bake.

Variations

• I sometimes add a little cinnamon to the filling for a spiced blend.

• For an extra indulgent version, I drizzle the buns with a light glaze made from powdered sugar and milk.

• A splash of vanilla in the dough adds a lovely depth.

• Swapping pearl sugar with slivered almonds gives a nutty crunch.

Storage/Reheating

I store leftover buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I microwave for 15–20 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes. They also freeze well—I wrap them individually and reheat straight from frozen.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise in the fridge. In the morning, I shape and bake the buns.

What’s the best way to shape cardamom buns?

I like the twisted knot style for a more traditional look, but rolling them like cinnamon rolls is faster and just as delicious.

Can I use pre-ground cardamom?

Yes, but I prefer freshly ground cardamom pods for stronger flavor. Either way works beautifully.

Do these buns need icing?

Not at all. They’re delicious on their own, but I sometimes add a light glaze if I’m in the mood for extra sweetness.

Can I make these vegan?

Absolutely. I use plant-based milk, vegan butter, and a flax egg or egg replacer to make a vegan-friendly version.

Conclusion

These pillowy soft cardamom buns are a comforting, aromatic treat that always impresses. Whether I serve them for breakfast, a cozy afternoon break, or a festive brunch, they’re always a warm, fragrant joy to eat.

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