Sourdough Swedish Cardamom Buns

Name: Sourdough Swedish Cardamom Buns
Prep time: 20 min
Cook time: 20 min
Ingredients: 500 g all-purpose flour; 100 g active sourdough starter; 250 g full-fat milk (room temperature); 80 g sugar; 60 g unsalted butter (room temperature); 6 g salt; 1 egg; 110 g unsalted butter (softened); 100 g brown sugar; 1 tablespoon cinnamon (8g); 1 teaspoon ground cardamom (5g — see notes); 60 g water; 50 g light brown sugar; 2 g vanilla extract (½ teaspoon); Pearl sugar (or regular sugar, if that's what you have)

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Author:

Tina Bevk

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These Sourdough Swedish Cardamom Buns are soft, buttery, and filled with cozy flavors of cinnamon and cardamom—just right for fall baking recipes. I twisted them into pretty little knots and brushed them with a warm vanilla-sugar glaze that makes them shiny and extra delicious.

If you’re looking for comforting fall recipes to fill your kitchen with the smell of sweet spices and fresh-baked bread, this one’s a must-try. Great for weekend baking, brunch, or a treat with your favorite warm drink.

And if you’re looking for more fall baking ideas, be sure to check out my roundup of 10+ Cozy Sourdough Recipes that make the most of your sourdough starter. There’s something for every mood—sweet, spiced, and everything in between!

Important Ingredients

All Purpose Flour: For soft, tender dough.
Active Sourdough Starter: Adds a gentle tang and helps the buns rise naturally.
Full Fat Milk: Makes the dough rich and fluffy.
Sugar: Sweetens the dough.
Unsalted Butter: Adds flavor and softness to both the dough and filling.
Brown Sugar: Adds a deep, caramel-like sweetness to the filling.
Cinnamon: Brings that classic warm spice we all love.
Cardamom: The star spice—sweet, floral, and cozy.
Pearl Sugar: For that pretty, crunchy topping (or sub with regular sugar!).

See recipe card for quantities.

Substitutions & Variations

If you don’t have brown sugar, white sugar works just fine in both the filling and the glaze.
If you’re using pre-ground cardamom, you may want to increase the amount slightly to really bring out the flavor.
No pearl sugar? A sprinkle of regular sugar or even some chopped nuts works great as a topping.
If you don’t have a cardamom, you can substitute extra cinnamon or try a mix of cinnamon and nutmeg. It won’t be the same, but it’ll still be delicious.

How to Make Sourdough Swedish Cardamom Buns

A dough mixing in a stand mixer while a hand adds a piece of butter.

Step 1: In a stand mixer bowl, combine the flour, sourdough starter, milk, sugar, salt, and egg. Mix on low speed until no dry flour remains (Image 1).
Add the butter one tablespoon at a time, allowing each piece to fully incorporate before adding more (Image 2). This helps the dough become smooth and elastic.

Finger gently pressing dough in a bowl and a hand covering it.

Step 2: Knead on medium-low for about 20 minutes, or until the dough passes the windowpane test and feels supple and strong (Image 3).

Cover the dough and let it rest for 30 minutes (Image 4). Perform 2–3 rounds of stretch-and-folds, spaced 30 minutes apart.

After the final fold, let the dough ferment at room temperature (around 72°F / 22°C) until it has risen about 50%. This usually takes 6–8 hours, depending on your environment.

If you want to break up the process, refrigerate the dough after bulk fermentation for up to 24 hours. Before shaping, let the dough sit at room temperature for about 30 minutes—just until it softens slightly but still feels cool to the touch. This makes it easier to roll and shape neatly.

Thick cardamom filling mixture being stirred with a spoon in a bowl.

Step 3: Mix the softened butter, brown sugar, cinnamon, and cardamom into a paste. Stir by hand—don’t whip it. You want a thick, spreadable texture.

Cardamom filling evenly spread on one half of a rectangular sheet of rolled-out dough.

Step 4: Roll the dough into a 35×50 cm (about 14×20 inches) rectangle on a lightly floured surface, about 3–5 mm thick. (I aim for 3 mm but usually get 5 mm—the dough tends to spring back.)

Spread the filling over the bottom half of the dough (35×25 cm), then fold the unfilled top half down over it to create a layered rectangle.

Lightly press the edges to seal. Cut into 8–12 strips, depending on how large you want the buns (I prefer 10–12).

Slice each strip lengthwise down the middle—without cutting all the way through—then twist the two strands together and coil into a bun shape (like a soft pretzel).

Shaped cardamom buns on parchment paper, a person brushing the each buns on a baking tray.

Step 5: Place the shaped buns on a parchment-lined tray, leaving room for them to rise (Image 9).

Cover the tray loosely and let the buns proof at room temperature until doubled in size. This can take 2–4 hours or longer, depending on the temperature.

Brush with a beaten egg (Image 10). Preheat the oven to 400°F (200°C). Bake for 18–20 minutes, or until golden brown and fully baked through.

A person holding the buns, ready for baking, glaze on a baking tray, and a freshly baked buns cooling on a wire rack.

Step 6: While the buns bake, simmer the water, brown sugar, and vanilla until the sugar dissolves (about 1–2 minutes).
As soon as the buns come out of the oven, brush them generously with the warm glaze. While still sticky, sprinkle with pearl sugar or regular sugar.

Hint: Let the dough rest at room temperature for 20–30 minutes after chilling—it softens just enough to make rolling and shaping easier, without getting too sticky. Makes those beautiful twists so much easier to handle!

Baking Schedule

Morning (around 8:00–9:00 AM)

Mix and knead the dough until smooth and elastic (about 20 minutes).
Let it rest, then do 2–3 stretch-and-folds, 30 minutes apart.
After the final fold, let the dough ferment at room temperature until it rises about 50% (usually 6–8 hours depending on the temp in your kitchen).

Afternoon (around 2:00–3:00 PM)

Once the dough has bulk fermented, let it rest for 20–30 minutes to soften.
Meanwhile, prepare your filling.
Roll, fill, and shape the buns into twisted knots.
Place them on a parchment-lined tray and let them proof until doubled in size (2–4 hours).

Late Afternoon / Early Evening (around 5:00–6:00 PM)

Brush warm buns with glaze and top with pearl sugar.
Preheat the oven and brush the buns with egg wash.
Bake for 18–20 minutes, or until golden.
While baking, make the vanilla-sugar glaze.
Brush warm buns with glaze and top with pearl sugar.

💭Crucial Success Tips

Add the butter slowly and make sure it’s soft, not melted. This gives you that soft, elastic dough.
Don’t skip windowpane test! A strong, stretchy dough gives you the best texture.
Don’t Overfill: Keep the filling as a thick paste—too soft and it’ll squish out everywhere during shaping.
Make sure to chill the dough to make it easier to roll, cut, and twist. If you’re feeling rushed, just pop it in the fridge for a bit before shaping.
Let them double, but don’t let them overproof or they’ll deflate in the oven.

FAQ

Do I have to twist them into buns?

Nope! You can roll and cut them like cinnamon rolls if that’s easier. The flavor will still shine.

Can I refrigerate the dough overnight?

Yes, and it actually helps with the flavor and shaping. Just let it come to room temp slightly before rolling.

How do I know when they’re done baking?

They should be golden brown and feel light when picked up. If in doubt, gently lift one to check the bottom—it should be browned, not pale.

If you gave these Sourdough Swedish Cardamom Buns a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.

How To Store Sourdough Swedish Cardamom Buns

You can store the buns at room temperature in an airtight container for up to 2 days—just reheat them for a few seconds in the microwave to bring back that fresh-baked softness.

If you need them to last a bit longer, put them in the fridge for 4–5 days, but be sure to warm them up before serving—they’re definitely best when soft and cozy.

If you want to save some for later? Just freeze them unglazed in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, defrost, warm, and add the glaze before serving.