Vegan Swedish Cardamom Buns (Kardemummabullar)

Vegan Swedish Cardamom Buns, y’all, or as they say, Kardemummabullar. Today’s recipe got its roots from our last little vacation. We spent most of our time takin’ in the sights of Sweden’s beaut nature, hiking and camping, doing some kayaking and swimming and rounded it all off with a couple days exploring Stockholm. If y’all follow me on Instagram, then you probably already know this here trip quickly became one of my favorites. Left me feelin’ real excited and refreshed. I’ve been aiming to recreate them vegan cardamom buns we had in Stockholm since we got back home. I kid you not, they were some of the tastiest things my taste buds ever did experience. Mine might not look quite as fancy-shmancy but hey, ain’t perfection overrated? So we’re going for that rustic charm. They might lack a little in looks but they make up for it ten-fold in flavor. So buttery, full of cardamom flavor and just downright addictive; us three managed to scarf down a whole 16-bun batch within 24 hours. These here buns are the perfect comfort food when the temperature drops, all cozy on the couch with a mug full of piping hot tea. If y’all are into yeasty baked goods why not give these vegan apple butter filled cinnamon sugar doughnuts a spin as well? If you whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. There ain’t nothin’ I love more than seeing y’all’s beautiful recreations! And don’t forget to sign up for My Vibrant Kitchen’s newsletter so you can get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox!

Vegan Swedish Cardamom Buns (Kardemummabullar) Recipe

Vegan Swedish Cardamom Buns (Kardemummabullar)

Prep time: 2 hours 30 mins
Cook time: 20 mins
Total time: 2 hours 50 mins
Serves: 12-16


  • Dough:
  • 400 g white all purpose flour
  • 60 g sugar
  • ½ tsp coarsely ground cardamom (I bought pods and ground the seeds in a coffee grinder!)
  • 2 sachets (14 g) regular active yeast or 1 sachet (7 g) fast action or quick-rise dried yeast
  • ½ tsp salt
  • 240 ml soy milk, at room temperature
  • 60 g margarine, melted and slightly cooled
  • Filling:
  • 75 g margarine
  • 60 g white caster sugar
  • 3 tsp coarsely ground cardamom
  • 1 tsp cinnamon
  • ‘Egg’ wash:
  • 4 Tbsp soy milk
  • 2 Tbsp maple syrup


  1. To make the dough, place the flour, sugar, cardamom, dried yeast and salt in a big mixing bowl. Stir with a wooden spoon to combine.
  2. Add the soy milk and margarine. Mix with the spoon as much as you can. Once everything is well combined, set aside the spoon and use your hands to knead the dough. You can dust the dough with a little more flour if needed. It’s okay if it’s a little sticky as long as it is workable.
  3. Knead for 5-8 minutes until the dough is smooth and elastic.
  4. Create a ball with the dough and cover the mixing bowl with a damp tea towel. Let it rise for 1-2 hours until it has doubled in size. The rising time will differ depending on how warm your kitchen is.
  5. To make the filling, place the margarine, sugar, cardamom and cinnamon in a small bowl and combine with a fork. You might have to melt the margarine a little in the microwave if it’s too hard to mix into a smooth paste. But make sure not to let it go liquid.
  6. Rolled out risen dough about 1.5 mm thin into a long rectangle on lightly floured surface.
  7. Evenspread cardamom paste on one half of rolled out dough then fold over other half & gently press down edges.
  8. Cut about 2 cm wide & 20 cm long strips using pizza cutter wheel or sharp knife then twist each strip & carefully roll around two fingers tucking loose end & placing bun on lined baking sheet.
  9. Cover buns with damp tea towel & let rise another45-60 minutes till doubled in size.
  10. PReheat oven to180˚C.
  11. Mix soy milk & maple syrup for egg wash then generously brush over all buns sprinkling each bun with more coarsely ground cardamom & sugar.
  12. Bake buns for15-20 minutes till golden brown. Eat hot or cold but best eaten same day as they tend to loose softness when left for too long though they can be frozen & reheated in oven as well.
  13. Eat & enjoy!

You can also check out my full desserts section for more after-mains treats!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top