Cinnamon and cardamom buns

cinnamon and cardamom buns

cinnamon and cardamom buns

These are a version of what Candi has already blogged here . The recipe is slightly different, however, plus you end up with a big bun that you then divide into the various rolls, rather than with individual buns. The inspiration was my hit and run mini trip to Stockholm (lovely city!) where  cinnamon buns are sold in every café. And lovely they are too!  The recipe is by Felicity Cloake and comes from The Guardian. By the way I confess that they nearly turned into a misdemeanour when I failed to strain the cardamom pods and chucked them all in with the dough. ARGH! I had to pick them all out (well…nearly all!) individually by hand before proceeding any further or they would have been rather overpowering (there are 25 in this recipe!). It took me forever more! So please read the recipe carefully and don’t make the same mistake ! 😉


(Makes 7)

300ml whole milk (I found this a bit too much and had to add some flour as a result)

1 tsp ground cardamom seeds (about 25 pods)

50g butter

425g plain flour

7g fast action yeast (or 20 gr. fresh yeast)

60g caster sugar

¼ tsp fine salt

1 egg, beaten lightly

Oil, to grease

For the filling

75g butter, softened

50g dark brown sugar

2tsp cinnamon

½ tsp salt

To finish 1 egg, beaten lightly

Demerara sugar to sprinkle on the top


Put the milk in a small pan, add the cardamom seeds and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until it is just warm.

Mix together all the dry ingredients in a large bowl. When the milk is warm rather than hot, make a well in the middle of the dry ingredients and add the egg. Stir in, then strain in the milk and stir together to make a soft dough which comes away from the edge of the bowl.

Tip on to a lightly oiled work surface (you don’t want to add more flour to the mixture) and knead for five minutes – it will be very soft at first, but persevere. (I used my machine!). A dough scraper is useful here. Wipe out the bowl, oil it lightly, then return the dough to the bowl. Cover and leave somewhere draught-free and not too cold for 30 minutes. (A cold oven, with a bowl of hot water on the base, is a good place.)

Meanwhile, make the filling by beating together all the ingredients until soft and easily spreadable. Grease a tall, 23cm cake tin.

Roll the dough out on the lightly floured surface to a rectangle roughly 35 x 25cm. Smear the filling out across the dough (it’s easiest to use your hands for this), then, starting from one of the long edges, roll the dough up tightly like a swiss roll.


Position it on its seam, and cut into seven slices.


Arrange these in the tin, evenly spaced out, with the smallest in the middle, cover, and leave to prove for about 30 minutes, until the dough springs back when prodded gently.


Brush with the beaten egg and sprinkle some demerara sugar on the top.

Meanwhile, heat the oven to 200C/400F/gas mark six. Bake for 25 minutes or until golden brown.


Related posts:

1 Response to “Cinnamon and cardamom buns”

  • La faccenda dei semi di cardamomo lasciati interi nei loro bacelli è capitata a me! La cosa peggiore che poteva succedere è che il seme capitasse a Luigi che non ama molto le spezie e così è stato :(
    La nostra etichetta Svezia si rimpolpa!!!

Leave a Reply to candida