Swedish Cardamom + Cinnamon Buns

Autumn Breakfast + Brunch Popular Recipes Winter Yeasted

Vegan Swedish cardamom and cinnamon buns with a little spelt flour for extra flavour. The gooey cinnamon filling and sweet spiced buns are the perfect thing to serve alongside coffee for a little Swedish fika with your favourite people. 


It's been a little crazy here lately. We've been madly trying to finish house renovations as quickly as we can and we had a wonderful, full weekend away in Sydney: with birthday tickets to the aladdin musical (yay!) and some of the best vegan food I've ever eaten whilst out and about (gigi's pizzeria, gelato blue, soul burger & yum cha at bodhi's were favourites – all entirely plant-based).


On top of everything that's been going on, i've been trying to find time to sort this whole blogging thing out. So much to learn. So much inspiration around, it's overwhelming. I keep gazing lovingly at beautiful handmade ceramics, natural linens & stunning backgrounds on etsy that i'd love to have for photography, though my bank account is not in the mood to comply with my wishes. Too much fun was had in Sydney! 0 regrets.


So, after rushing around for the last couple of weeks, I felt that a bit of Swedish fika was the perfect thing this weekend. Fika, 'to have coffee', can mean so much more than what this simple description implies: It's a chance to slow down, take a step back from the world and enjoy a steaming mug of coffee or tea and something sweet to eat with friends, or perfectly and peacefully alone, perhaps with a book in hand.


Though the first signs of Spring have been around for a few weeks now, the chilly, wintery days just keep bouncing right back, so it's a particularly wonderful time of year to keep the fika tradition alive. 



My Swedish friend has instilled in me a love of this concept, not that i needed much encouraging (coffee and cake? ALWAYS), and I jump at the chance to make traditional Swedish cinnamon buns, kanelbullar, or cardamom buns, kardemummabullar, because they are just SO pretty with all the twists and twirls.


My favourite buns though, are a cross between the two: cardamom and cinnamon bullar with a little earthy spelt flour added in for extra flavour – a recipe found on the always wonderful Apt 2B Baking Co. that was adapted from the Fika cookbook by Anna Brones & Johanna Kindvall. Over time, my recipe has changed quite a bit from these two recipes, though their essence remains the same.


With the help of my readytotastetestALLthebullar Swedish friend, we've moulded this recipe to be something that we both love: the dairy has been swapped out (with none the wiser); the buttery-sugary-spiced filling increased to fit with the Swede's childhood memories of sweet, gooey bullar; a vanilla bean glaze added to give them a little more oomph and sticky bun goodness.


In keeping with the previous version, there's a little earthy spelt flour (though less than Yossy's version) and it combines both cinnamon and cardamom as per the original recipe, because, who can choose between the two?


These may take a little while to prepare, but it's a slow and easy preparation. Time to rest and relax along with the dough in true fika fashion: time to read a book, binge watch a new tv series (i'm currently obsessed with outlander, two words – Jamie Fraser), to have a nap or catch up on life with friends. The smell of these baking in the oven is enough to call anyone in the neighborhood in for food, coffee and a chat!


Happy Fika!





Swedish Cardamom + Cinnamon Buns





Yield 18–24 medium-large buns

vegan, egg-free, dairy-free, nut-free option


Vegan Swedish cardamom and cinnamon buns with a little spelt flour for extra flavour. The gooey cinnamon filling and sweet spiced buns are the perfect thing to serve alongside coffee for a little Swedish fika with your favourite people. 


Adapted from Yossy Arefi at Apt 2B Baking Co. who adapted it from the Fika Cookbook by Anna Brones & Johanna Kindvall. Head to this post on Pantry Confidential to see how Johanna Kindvall shapes the buns (scroll down towards the end of her post).



  • 1/2 c / 120g vegan butter
  • 1 1/2 c / 375ml creamy almond milk (i make my own) or other creamy plant-based milk
  • 2 tsp. active dried / instant yeast
  • 1 1/2 c / 150g light spelt flour
  • 3 c / 375g white wheat flour / all-purpose flour
  • scant 1/2 cup / 100g raw granulated sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. fine sea salt


  • 3/4 c + 2 Tbsp / 200g vegan butter, soft
  • 1/3 c / 70g light muscovado sugar or light brown sugar 
  • 1/3 c / 80g raw granulated sugar
  • 4 tsp. ground cinnamon
  • 1 tsp. freshly ground cardamom / 3 tsp. pre-ground cardamom
  • pinch fine sea salt


  • 1/4 c / 60 ml water
  • 1/4 c / 50g light muscovado sugar or light brown sugar
  • 1 vanilla bean pod, seeds scraped & pod reserved


  • little bowl plant-based milk for brushing
  • raw granulated sugar or pearl sugar for sprinkling



  1. Melt the butter in a saucepan, add the milk & heat until just warmed through (do not boil or cook for long, only just heat until it is lukewarm).
  2. In a small bowl combine the yeast with a 1/2 cup of the warm milk mixture + 1 tsp sugar. Let sit until dissolved & foamy.
  3. In the bowl of a standing mixer fitted with a dough hook, combine the flours, sugar, cinnamon & salt.
  4. Add the yeast mixture and remaining milk mixture. Mix on low speed until a dough forms. If it looks too dry & is not fully combining, drizzle in a little more milk until it comes together.
  5. Mix on medium speed until the dough is smooth and elastic, 3–5 minutes. If kneading by hand, follow the same process but knead for a little longer. The dough should be soft & very lightly sticky to the touch but not overly so; add a little more flour if needed. The dough is fully kneaded when you slice into it with a sharp knife & see small air bubbles throughout.
  6. Transfer the dough to a clean, lightly oiled bowl, cover with a clean tea towel & let rise in a warm, draught free area for 1 hour, or until doubled in size.


  1. Line 2–3 baking trays with parchment baking paper.
  2. Stir the filling ingredients in a small bowl until well combined & smooth.
  3. Divide the dough in half. Take one half (cover the other with a tea towel) & roll it into a rectangle roughly 28 x 43 cm with the long edge facing you. Spread half of the filling over the dough, making sure to spread it all of the way to the edges.
  4. Pick up the long end of the dough that is facing you and gently fold it over towards the long end that is facing away from you, so that it is folded in half lengthwise. Try not to stretch it too much, I use a dough scraper to help me here. Slice into 9 — 12 even strips. Shape the buns as per the post on Pantry Confidential (link at the top of this recipe in the details section) & place on the parchment lined baking trays, allowing about 5cm between each bun to give them room to rise — I had 6 buns per baking tray. 
  5. Repeat with the remaining dough.
  6. Cover the buns with a clean tea towel and let them rise for 45 minutes — 1 hour or until puffy. Preheat your oven to 225C during this rising period.


  1. While the buns are rising, heat the water, light brown sugar, and vanilla bean seeds + pod in a small saucepan on high until the sugar has dissolved completely. Set syrup aside. 


  1. After the buns have risen, brush them with a little plant-based milk. Bake the buns for about 10 — 12 minutes or until light golden brown & smelling delicious, making sure you rotate the pan halfway through to allow for even browning.
  2. As soon as they come out of the oven, brush them with a coating of the glaze, then sprinkle with a little raw sugar or pearl sugar. Serve warm or cool the rolls completely, then eat the same day or store them in an airtight container in the freezer. 
  3. Eat with reckless abandon with a steaming mug of coffee in hand. Happy Fika!

Courses Breakfast, Afternoon Tea


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  • Reply
    Eric Busby
    18.11.16 at 2:00 pm

    My dough turned out quite tacky and I had to add so much extra flour (between 50 and 75 grams by my estimate), even after proofing when I was rolling the dough out. I hope that these bad boys turn out well when I bake in a few minutes.
    Anywho, do you happen to have any more tips concerning getting the dough consistency thicker?

    • Reply
      Bek @ The Floured Kitchen
      18.11.16 at 4:44 pm

      Hey Eric, happy to hear you're making these because I absolutely love them. It's always a bit difficult to properly estimate the amount of flour to add to dough-y recipes like this since there are so many variables (e.g. maybe the flours you used aren't soaking up as much liquid as mine did etc.). Just to check – did you use the spelt flour + all-purpose combo or just all-purpose? Spelt flour tends to soak up a lot more liquid, so if you used just all-purpose then you would need less liquid or more flour (I've used just all-purpose before and ended up using quite a bit less liquid). Either way I would say that you may have just needed to keep adding flour little by little in the kneading stage until it was lightly sticky but still quite soft. Did the dough end up rolling out ok once you added extra flour? If you managed to shape them ok hopefully they will be fine. I hope this helps and I really hope they end up turning out well for you, let me know how they go!

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