If I had to choose something to do endlessly for the rest of my life, this thing would be: baking these Swedish cardamom buns (also with cinnamon, of course).
I can’t stop. I just can’t get enough of them. They’re SO FREAKING DELICIOUS and you should try them at least once in your life (and then you’ll enter the vicious cycle lol)
The healthier version of Swedish cardamom buns
Let me specify (in case you still haven’t read a post on this blog): to me, “healthy” can also be a traditional kardemummabulle made with butter and regular flour, if enjoyed without worrying, if eaten in a cold afternoon in Sweden with your loved one/s.
Like this giant one, that we ate at Café Husaren, Göteborg, back in April.
The “unhealthy” is in the quantity. I know what you’re thinking: “You just shared a photo of a GIANT cardamom cinnamon bun”.
Don’t worry we divided it. Also, we only ate it twice and never again.
Anyway, the version I’m sharing with you today is way lighter than the original.
I haven’t used any butter (the traditional recipe calls for 160 gr overall). Instead I have used oil + water into the dough and applesauce in the filling. Honestly, this filling is as good as the buttery one. Only waaay lighter and with less fats (even though I love fats).
I bet if you compared the two, you’d never guess which one is lighter. They’re both extra delicious cinnamon cardamom buns.
Can I say, though, that leaving out butter, a Swedish pantry staple, is like omitting a piece of Sweden? Ok, I said it.
What is cardamom bullar?
Bullar, plural of bulle, Finland-Swedish word for “rolls, buns”.
When you try a kanelbulle (cinnamon bun) or kardemummabulle (cardamom bun) for the first time, if you close your eyes you can instantly be teleported to Sweden.
I’m especially in love with kardemummabullar, Swedish buns with cardamom and cinnamon in the filling.
If you’ll ever visit Sweden, you’ll find these in every bakery. There’s nothing more typical than bullar! And make sure to have at least one breakfast with a cardamom (or cinnamon) bun, or you’ll regret!
What does cardamom taste like?
When I tried these Swedish sweets for the first time, cardamom immediately took the lead in my “top 3 spices”.
It has a delicious spicy, citrusy scent and a balsamic flavor (green cardamom is herbal and has notes of pine).
It will make everything so much better, trust me!
How to make these cinnamon cardamom buns?
The method is the same as my other recipe:
- Prepare the dough and let rise:
Prepare the dough using your stand mixer or by hand. First combine the liquids, then gradually add the dry ingredients. Cover and let rise for 30 minutes.
- Roll it out:
Roll the dough on a floured surface, try to roll it into a 40×50 cm rectangle. 35×40 cm is fine too (tested!)
Cut 16 stripes using a pizza cutter.
- Twist and let rise:
Twist each stripe, following the video below. Let rise for 30 more minutes.
- Brush with egg and bake:
Brush with egg wash, sprinkle some sugar pearls and bake for 10 minutes!
Ready to dig into these beautiful sweets?
How to twist cardamom buns:
Learning how to twist a cardamom bun takes a little bit of practice. When I made them the first time, I watched videos over and over and I still ended up making a mess!
Then I thought: done is better than perfect lol
Joking aside, there’s seriously no need to make them perfect.
You just need to twist them the way you like (there are a few ways, not just the one in my video). The important thing is the yummy result.
Anyway, if you want to make it like mine, here is how you can do it:
Whatever you decide, remember to also have fun and don’t worry about the mess!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
HEALTHY SWEDISH CARDAMOM BUNS
These kardemummabullar, aka Swedish cardamom buns, are made with Kamut flour, applesauce and oil instead of butter. You'd never tell they're healthier (let's say, lighter) than the original ones!
- 7 gr Dried yeast
- 250 gr Whole milk
- 68 gr Extra virgin olive oil
- 12 gr Water
- 40 gr Brown whole sugar
- 400 gr KAMUT® flour + extra to dust
- 2 teaspoons Ground green cardamom (a few pods)
- 1 teaspoon Salt
- half a Beaten egg
- 100 gr Applesauce
- 1/2 tablespoon All-purpose flour
- 1 tablespoon Ground cinnamon
- half a teaspoon Ground cardamom
- 35 gr Brown sugar
Brush the top with:
- half a Beaten egg
- Sugar pearls (optional)
For the dough:
Warm up the milk (not too much), add dry yeast and whisk. Set aside until bubbly.
Pour it into a mixing bowl, add oil, water and sugar and start mixing at low speed with your stand mixer.
Grind the seeds of cardamom pods using a mortar and pestle (if possible).
In a bowl, mix flour, ground cardamom and salt.
Gradually add these ingredients into the mixing bowl and increase speed to medium.
Add half the beaten egg and keep kneading for 15 minutes. The mixture should be sticky and not too dry.
Cover the dough with plastic wrap and allow to rise for 30 minutes or until doubled in size.
Prepare the filling:
In a bowl, combine applesauce, flour, cinnamon and cardamom and sugar, then mix well. Let rest into the fridge.
Roll the dough:
Turn the dough out on a floured surface and roll it out to a 40 x 50 cm rectangle (35 x 40 is ok too).
NOTE: if too sticky, add flour. Pay attention to the bottom of the dough, it doesn't have to stick to the surface, otherwise you'll make a mess.
Spread the filling over the rolled-out dough, using a spatula. Fold the dough in half lengthways.
Using a pizza cutter, cut 16 strips widthways.
Take one strip and carefully twist it like in the video above.
Place the cardamom buns spaced well apart on the baking sheets, cover with a kitchen cloth and let rise for 30 minutes.
Preheat the oven to 200°C, brush each cardamom bun with half the beaten egg, sprinkle some sugar pearls, then bake for 10 minutes or until golden.
Don’t forget to pin and share this easy and delicious recipe!
Liked this recipe?
Try the traditional Kardemummabullar recipe made with butter (delish!)
© Healthy Little Cravings – Roberta Dall’Alba.
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