Swedish Cinnamon Cardamom Buns

Updated: Feb 21, 2018

Scandinavians really have the right idea... about pretty much everything. I hold on to and thrive in my Danish (distant) roots because I like family history but also because Scands are just so darn cool! Take the Danish concept of hygge, which has been trending heavily the last couple years. Hoo-gah is the concept of being cozy, content and enjoying the simple things. It brings a charm and happiness to get through those cold winter months. Add that to the Swedish cultural tradition of fika which is inseparable from daily life and we may have found guilt free, culture-combo heaven. 'Fika' is just having coffee but is very much associated with having a little treat too - in come the buns!

It's been a few years since I took a trip to Sweden and was having a very hygge Sunday, so whipped up a batch of Cinnamon Cardamon buns to really get in the mood!

Swedish Cardamom Buns

3 1/4 Cup All Purpose Flour

1/2 Cup Sugar (I used Coconut Sugar)

1 1/3 Cups Coconut Milk

1/2 Tbsp Vinegar

1/2 Cup Coconut Oil

2 1/2 Tbsp Dry Active Yeast

1/2 tsp Salt

1 tsp Cardamom

1 Tbsp Cinnamon


2 tsp Cardamom

2 Tbsp Cinnamon

2 Tbsp Sugar (I used Coconut)

Warmed Coconut oil

1. Combine milk and vinegar in small bowl and let sit for 5 minutes

2. Warm coconut oil in small pan and add milk mixture until warm. Transfer into bowl.

3. Add yeast and let sit for 10 minutes.

4. Meanwhile, combine flour, cinnamon, cardamom and salt.

5. After 10 minutes, the milk-yeast mixture should have a a foamy layer on top

6. Add the flour mixture gently until just mixed.

7. Put the dough onto a lightly floured surface and knead for 5-8 minutes or until soft and elastic

8. Put the dough back into a bowl, cover with towel and let raise for 1 hour and roughly double in size.

9. Mix the cinnamon, cardamom and sugar for the filling in a small bowl and set aside.

10. Preheat oven to 375.

11. Roll out the dough into a rectangle similar in size to a cookie sheet pan.

12. Take the warmed coconut oil and brush a light layer over the thin dough then sprinkle thoroughly with the mixed filling, leaving a small amount left over.

13. Take the short sides and fold over into thirds - like a brochure.

14. Cut approx. 1 inch strips of the short ends

15. Take two strips and pinch together the ends. Twist each strip individually then cross over twice and flip ends under neath or to the side. You can design each as you like. I like to make sure the twists are showing so you can see the filling peaking out.

16. Place the buns on a parchment lined cookie sheet. Brush very lightly with warmed coconut oil and sprinkle remaining filling on top of each.

17. Cook for 20-25 minutes or until golden brown.

18. Let cool on the rack... if you can wait! Enjoy with a coffee, adaptogen latte or a matcha and voila... it's fika time!

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