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Swedish Cardamom Rolls (Kardemummabullar)

Swedish Cardamom Rolls (Kardemummabullar)

Swedish Cardamom Rolls (Kardemummabullar)

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Swedish Cardamom Rolls (Kardemummabullar)
5.0 rating based on 12,345 ratings
5/5 (5)
Course: Breads and RollsCuisine: SwedenDifficulty: Difficult



A sweet, buttery bun spiced with cardamom and cinnamon, beloved in Sweden.


  • 1-1/4 cup butter

  • 4 cups milk

  • 3 large eggs

  • 1 teaspoon salt

  • 1/3 cup water with 3 packages dry yeast, dissolved

  • 1-1/3 cup granulated sugar

  • 13 cups all-purpose flour

  • 3 teaspoons cardamom

  • extra butter, softened

  • cinnamon and sugar

  • 1 large egg

  • coarse pearl sugar* (pictured) or a mixture of granulated sugar and ground cardamom


  • In a large saucepan, heat milk over medium heat until skin forms. Add butter, sugar, and salt. Let mixture cool.
  • Add 3 eggs and yeast/water, stir. Stir in flour and cardamom, knead until smooth and elastic.
  • Cover with cloth and put in a warm place until double in size. Punch down, let rest for 8 to 10 minutes.
  • Then roll dough to 12×14 inch in size, spread dough with softened butter and then sprinkle with cinnamon and sugar.
  • Fold dough in half lengthwise (to 6×14″), with the cinnamon in the center. Cut into 1/2″ strips, twist dough (it will look like a rope). Then roll up into a circle while twisting; tucking ends underneath and sealing edges. (See video, below)
  • Put on a greased cookie sheet and let rise before baking.
  • Preheat oven to 350F. Beat one egg and brush on top of rolls with a pastry brush. Sprinkle with coarse sugar (pictured) or a mixture of granulated sugar with some ground cardamom (this is a bit more traditional). Bake 12 to 15 minutes. Recipe can be halved. Freezes well.

Recipe Video




Name & Location
(example: Sue in LA)
I made these rolls for my husband's Swedish family Christmas and they received rave reviews... everyone loved them. They have the perfect amount of cardamom - absolutely amazing taste. I used half of the dough to make the rolls and froze the other half for later. Instead of using the remaining dough to make more of these rolls, I used it to make cinnamon rolls and they were incredible... my family loved them. This is such a great dough that I can imagine it would be great for a variety of sweet bread recipes!
- Jodi
These things are the real meal deal. I always stick them in individual muffin cups prior to letting them rise... that way they are just like the ones that they make in the little shops in Sweden
- A Baker
It was so delish, I loved it. I am making it for a project in a few days -- can't wait.
- Rachel
We prepared this for a school project. It was delicious!
- A Baker
I was so anxious to try these, as I had long ago memories of them. I'm of 100% Swedish heritage, and I want to keep my heritage for my 4 sons. I made these today. I wrote a friend about these rolls and said they are to die for. I followed the recipe, but rolled them out to the size of my pastry cloth(17x22). I used 2/3c sugar and 1 Tblsp. cinnamon, stirred up and spread on the buttered dough. I got 38 nice big size rolls. I baked them 20 min. instead of 15min. Next time, I'll make them a little smaller so I get 48 rolls.
- Lenora B.
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