Autumn, Winter, Breakfast, Sweet, Snacks

Swedish cardamon buns

This fab recipe uses the same dough method as my pumpkin spiced rolls and Chelsea buns. It's a great recipe and can easily be adapted.

The only tricky element here is forming the knots, however as you can see from my buns, I'm no expert, mine all vary in shape and sizes. I learnt by watching YouTube tutorial videos and you can watch my Instagram how-to video too. Don't fuss too much ,there are loads of different ways to make the knots and as long as you have a rough swirly knot, they'll be fine. Whichever type you choose, they'll taste just as delicious!

Use cardamom seeds fresh from the pods, not the ready-ground stuff - unless you don‘t have a pestle and mortar or high-powered blender to blitz them in - the flavour is far superior and fresher.

The sugar pearls are not compulsory, however they are traditional, and I do recommend you use them to add that sweet crunchy texture. The best ones are the Swedish ones you can buy on Amazon and Ocado also sell a slightly different version.

12 Buns


For the dough

350g oo flour plus extra for dusting

50g coconut sugar/soft brown sugar

1 tsp vanilla extract

1 tsp ground cardamon seeds from about 7 pods

7g sachet of dried yeast

30g vegan butter melted

Pinch salt

200ml oat milk

For the filling

2tbs ground cardamom seeds from about 20 pods

50g soft brown sugar

50g vegan butter

For the glaze

¼ cup caster sugar

¼ cup water

For the cardamon sugar

1 tbs ground cardamon seeds from about 10 pods

1 tbs caster sugar

To finish

2-3 tbs sugar pearls


  1. Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.
  2. With the dough attached knead the dough for about 10 mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough. Alternatively kneed by hand.
  3. Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.
  4. In the meantime, combine the ingredients for the filling and Set aside.
  5. Line a baking tray with parchment.
  6. Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 0.5 cm thick.
  7. Spread the filling evenly over the dough. Fold up the bottom third of the dough into the middle, followed by folding the top third over to form a smaller rectangle. Gently roll this out again a little.
  8. Using a sharp knife, but ideally a pizza cutter, cut the dough in half width ways, then cut each half in half again. You will now have 4 quarters. Cut each of those into 3 strips. You will now have 12 strips.
  9. Cut each strip in half length ways but DO NOT CUT ALL THE WAY, leave a 1-inch piece at the end of each strip still connected.
  10. Take a strip and hold both ends and lightly shake and pull to stretch the dough out. Then twist the two strands to form a spiral. Holding the end that’s still connected between your thumb and two fore fingers, wrap the dough twice around your fingers, then across between your two fingers and tuck the end underneath. Place each knot on to the lined tray. Repeat with the remaining dough strips.
  11. Cover in cling film or a clean kitchen towel and allow to prove again for another hour somewhere warm. Do not leave longer than an hour to avoid over proving.
  12. With 15 minutes left of proving preheat the oven to 180°C.
  13. Also, at this stage add the water and sugar together in a pan and bring to a boil, reduce the heat and allow to bubble for a couple of minutes then take off the heat and set aside.
  14. Also combine the ground cardamom with the sugar and set aside.
  15. Once they have had their final prove, place into the preheated oven for about 15-20 minutes, until golden and fluffy. Do not over bake, you want them as light and tender as possible. To check they are ready lift a bun and make sure the bottom has also browned lightly and crisp when you give it a tap.
  16. Remove from the oven and immediately brush on the sugar syrup glaze liberally all over the tops and sides of bun, keep brushing it on all the buns until you run out of syrup. Sprinkle with the cardamom sugar and finish with a sprinkling of sugar pearls.

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