photo showing a plate with Swedish cardamom rolls

Swedish Cardamom Rolls (Kardemummabullar)

Our decadent Swedish Cardamom Rolls (Kardemummabullar) are here! Warm, sugary, delicious, what more can we say!

Cardamom Dough Ingredients

  • 250 ml milk, heated to 45° C,
  • 7 g dry active yeast,
  • 67 g light brown sugar,
  • 400 g all-purpose flour,
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. salt
  • 75 g butter (at room temperature)
  • Oil/cooking spray (to grease bowl)

Cardamom Filling Ingredients

  • 63 g butter (at room temperature)
  • 65 g dark brown sugar
  • 1/2 tsp. ground cardamom

Add all ingredients to your mixer and mix on low until dough begins to come together, add cubed butter in handfuls. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes.

Place in your bowl, and cover with your beeskin. Place bowl in a warm place and let it rise for at least 40 minutes.

In a bowl, combine butter, dark brown sugar, and freshly ground cardamom and mix together on medium-low until creamy and smooth.

Roll out dough into a 13 x 21cm rectangle on a lightly floured surface. 

Spread filling onto the rolled-out dough rectangle with a spatula so that it covers the entire area.

Fold the dough over on itself like an envelope.

Using your ruler and sharp knife or pastry wheel, cut 2 cm strands. You should have 15-20 strands. 

Starting from the end, wrap one strand around the tips of your thumb and four fingers twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. Repeat with all strands. 

Place rolls on your baking sheets, cover with a kitchen towel/beeskin and let rise for about 30 minutes. 

Bake proofed rolls for 7-8 minutes or until tops are golden brown at 200° C

Immediately brush tops with warm honey, and top with pistachios. Serve and enjoy!!

Leftovers? Unlikely ? but in case there are any left, cover the plate with our beeskin L or beeskin XL