Swedish Cardamom Pistachio Buns

Why You’ll Love This Recipe

• Warm, cozy flavor from freshly ground cardamom
• Crunchy pistachio filling adds texture and nutty sweetness
• Buttery, soft dough that bakes up golden and fluffy
• Beautiful twisted shape—impressive yet easy to achieve
• Perfect for breakfast, brunch, or coffee breaks
• Aromatic and comforting straight from the oven
• Can be made ahead and frozen
• A Scandinavian classic with a unique nutty twist
• Ideal for gifting or sharing during holidays
• Versatile—customize the filling to your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Granulated sugar
• Salt
• Instant yeast
• Ground cardamom (freshly ground for best flavor)
• Whole milk (warmed)
• Unsalted butter (softened)
• Egg

For the filling:

• Unsalted butter (softened)
• Brown sugar
• Ground cardamom
• Finely chopped pistachios
• Optional: a pinch of salt

For the topping:

• Beaten egg (for egg wash)
• Chopped pistachios (for garnish)
• Optional: pearl sugar or cardamom sugar

Directions

1. Make the dough: In a large mixing bowl or stand mixer, combine flour, sugar, salt, cardamom, and yeast. Add warm milk, egg, and softened butter. Mix and knead for 8–10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 hour.
2. Prepare the filling: In a bowl, mix softened butter with brown sugar, cardamom, and chopped pistachios until it forms a spreadable paste.
3. Roll and shape: Punch down the dough and roll it into a rectangle about 12×18 inches. Spread the filling evenly over the dough. Fold the dough lengthwise in thirds (like a letter), then cut into 1-inch strips. Twist each strip and form into a knot or spiral.
4. Second rise: Place buns on a parchment-lined baking sheet, cover loosely, and let rise for another 30–45 minutes.
5. Preheat oven: Set to 375°F (190°C).
6. Brush and bake: Brush buns with beaten egg and sprinkle with chopped pistachios or pearl sugar. Bake for 15–18 minutes until golden brown.
7. Cool and serve: Let buns cool slightly before serving. Best enjoyed warm or at room temperature.

Servings and timing

This recipe makes 12–14 buns.
Prep Time: 30 minutes
First Rise: 1 hour
Second Rise: 45 minutes
Bake Time: 15–18 minutes
Total Time: About 2.5 hours

Variations

• Cinnamon-Pistachio Buns: Add ground cinnamon to the filling for a spicier flavor.
• Orange-Cardamom: Add orange zest to the dough or filling for a citrusy lift.
• Cream Cheese Glaze: Drizzle with a light glaze made from cream cheese, powdered sugar, and milk.
• Vegan Version: Use plant-based milk, egg replacer, and dairy-free butter.
• Almond-Pistachio Filling: Mix chopped almonds into the filling for extra richness.
• Simpler Shape: Roll into a log, slice, and bake like classic cinnamon rolls.
• Sweet Glaze: Brush with cardamom sugar syrup after baking for shine and flavor.

Storage/Reheating

Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–8 minutes or microwave briefly until soft.
Freeze unbaked shaped buns or baked buns (cooled completely) for up to 2 months. Thaw and reheat before serving.
Best enjoyed fresh, but still delicious after reheating.

FAQs

What makes Swedish buns different from cinnamon rolls?

Swedish buns are typically less sweet, more spiced with cardamom, and shaped in elegant twists or knots rather than spirals.

Can I use pre-ground cardamom?

Yes, but for best flavor, use freshly ground cardamom pods. The aroma is much stronger and more authentic.

Can I make the dough ahead of time?

Yes, let it rise overnight in the fridge, then shape and bake the next day.

Can I use active dry yeast instead of instant?

Yes, just dissolve it in warm milk and let it sit for 5–10 minutes before mixing into the dough.

Why is my dough not rising?

Check that your yeast is active and that the milk wasn’t too hot (which can kill the yeast).

Can I skip the egg wash?

Egg wash gives the buns a beautiful shine and golden color, but you can use milk or cream as an alternative.

Are these buns very sweet?

No, they’re lightly sweet, which allows the cardamom and pistachio flavors to shine.

What’s the best way to shape the buns?

Twist each strip of dough, then wrap into a knot or coil. They don’t have to be perfect—rustic shapes look beautiful too.

Can I use another nut besides pistachios?

Yes, almonds, walnuts, or hazelnuts work well too, but pistachios offer a unique color and flavor.

Are these buns good for brunch?

Absolutely! They pair perfectly with coffee or tea and make a stunning brunch centerpiece.

Conclusion

Swedish Cardamom Pistachio Buns are a fragrant, flavorful take on a beloved Nordic classic. With their tender dough, warm spice, and nutty filling, these buns are as satisfying to eat as they are impressive to serve. Whether you’re baking them for a cozy morning or a festive gathering, this recipe offers a delightful blend of tradition, texture, and taste that everyone will remember.

Swedish Cardamom Pistachio Buns

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Swedish Cardamom Pistachio Buns are soft, aromatic pastries featuring a buttery cardamom-spiced dough filled with a sweet pistachio mixture and twisted into beautiful knots. Inspired by traditional Scandinavian buns, they’re perfect for brunch, coffee breaks, or festive baking.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12–14 buns
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: Swedish
• Diet: Vegetarian

Ingredients

• For the dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp instant yeast
• 1 tbsp ground cardamom
• 1 cup whole milk, warmed
• 1/4 cup unsalted butter, softened
• 1 large egg
• For the filling:
• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 tsp ground cardamom
• 3/4 cup finely chopped pistachios
• Pinch of salt (optional)
• For the topping:
• 1 beaten egg (for egg wash)
• 2 tbsp chopped pistachios
• Optional: 1 tbsp pearl sugar or cardamom sugar

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Instructions

1. In a large mixing bowl or stand mixer, combine flour, sugar, salt, cardamom, and yeast.
2. Add the warm milk, egg, and softened butter. Mix and knead for 8–10 minutes until smooth and elastic.
3. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
4. Meanwhile, prepare the filling by mixing softened butter with brown sugar, cardamom, chopped pistachios, and a pinch of salt until smooth.
5. Punch down the risen dough and roll it into a 12×18 inch rectangle on a lightly floured surface.
6. Spread the pistachio filling evenly over the dough. Fold the dough lengthwise into thirds, like a letter.
7. Cut the folded dough into 1-inch strips. Twist each strip and shape into knots or spirals.
8. Place the shaped buns onto a parchment-lined baking sheet. Cover loosely and let rise for 30–45 minutes.
9. Preheat oven to 375°F (190°C).
10. Brush buns with beaten egg and sprinkle with chopped pistachios and pearl sugar if using.
11. Bake for 15–18 minutes, or until golden brown.
12. Cool slightly before serving. Enjoy warm or at room temperature.

Notes

• Freshly ground cardamom offers the best flavor—grind whole pods if possible.
• Buns can be shaped and frozen before the second rise. Thaw and let rise before baking.
• For extra shine and flavor, brush buns with a simple sugar syrup after baking.
• If preferred, shape dough into a roll and cut like cinnamon rolls for simpler preparation.
• Serve with coffee for a traditional Swedish fika experience.

Nutrition

• Serving Size: 1 bun
• Calories: 290
• Sugar: 10g
• Sodium: 160mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg