My brother celebrated his birthday yesterday with a laid-back gathering. He’s in medical school and doesn’t have time for elaborate planning, so he kept it simple: he posted an invitation on Facebook and categorized guests by “friend level.”
His message was pure gold: “If you are a Bronze-level friend, show up. If you are a Silver-level friend, show up and compliment my beard. If you are a Gold-level friend, you will show up with some treats. And finally, if you are a BFF, you will come early and help me clean my house.”
The plan worked perfectly. Guests arrived with dozens of cookies and cupcakes—exactly the low-effort, high-reward party he wanted. I’m officially done making my own birthday cake. PS: Nathan, your beard looks great.
(Also, I assume you’re all my BFFs, right? Come help me clean—my kitchen is coated in flour and sugar.) #holidaybaking
The children in the photos are Charlotte and my nephew. My sister-in-law is a photographer and needed shots of kids baking in the kitchen. Since I’m often in the kitchen with kids, I was an easy choice for the shoot.
Eric’s great-grandmother Prudie was Swedish and known for her cooking. She passed away long before I met the family, but her recipes and stories live on. While this cinnamon bun recipe isn’t hers, I imagine she would have adored them. We still make some of her classics like butter pecans and spritz cookies.
Americans often favor extravagance—more chocolate, more frosting. But these Swedish buns prove that restraint can be just as satisfying. They’re essentially cinnamon rolls tied into a graceful knot and finished with a sprinkling of sugar rather than a heavy glaze. Skipping the frosting lets the cardamom shine through rather than compete with it.
I love the deep brown crust these develop and the crunchy contrast that pearl sugar provides. They’re perfect with a mug of hot chocolate—ideal for cozying up by a fire with a warm blanket.
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Swedish Cinnamon Buns with Cardamom
Ingredients
For the dough:
- 10 & 1/2 tablespoons soft butter, 1 stick plus 2 & 1/2 tablespoons
- 1/3 cup granulated sugar, + 3 tablespoons
- ½ teaspoon salt
- 2 teaspoons cardamom
- 2 cups milk
- 4 tablespoons active dry yeast, + 1 teaspoon
- 6 & 1/3 cups all purpose flour
For the filling:
- 3 sticks soft butter
- 1/2 cup sugar, + 2 tablespoons
- 3 tablespoons cinnamon
- 3/4 teaspoons cardamom
- 3/4 teaspoon vanilla extract
For the tops:
- 1 egg, lightly beaten
- Pearl sugar, or any coarse sugar
Instructions
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Beat together butter, sugar, salt and cardamom in a large bowl or stand mixer until smooth.
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Warm the milk until it’s warm but not hot (about 98.5°F). Add the yeast and stir until dissolved. When the yeast is foamy (about 5 minutes), add the milk to the butter mixture.
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Gradually add flour one cup at a time. Knead with a dough hook until smooth and elastic, about 5 minutes. You can knead by hand if you don’t have a mixer.
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Cover the bowl with a cloth and let the dough rise until doubled, about 1 hour.
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Make the filling by beating together butter, sugar, cinnamon, cardamom and vanilla until smooth. Set aside.
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Punch the risen dough down and divide it in half. Roll out the first half into a large rectangle (about 20×15 inches) and spread half the filling over it.
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Fold the dough like a business letter: fold the short end into thirds, then fold the other side over. See photos for guidance.
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Use a pizza cutter to slice long, thin strips about 1/2 inch wide, cutting the dough lengthwise.
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Line baking sheets with parchment or silicone mats and twist each strip into a knot. Place knots about 1 1/2 inches apart. You can watch a short video to see the knotting technique if needed.
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Repeat with the remaining dough and filling, then cover the buns and let them rise in a warm place for 30 minutes.
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Preheat the oven to 450°F. Brush each bun with the beaten egg for a deep brown finish, then sprinkle with pearl or coarse sugar.
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Bake for 8–11 minutes, watching closely so they don’t burn. They’re done when they are a deep golden brown on the tops and edges.
Notes
Source: Adapted slightly from Call Me Cupcake.
Nutrition
Here is the filling. Mmmmmm.
Take the short end and fold it into thirds, like a giant business letter smeared with butter and sugar.
Fold the other side over.
Use a pizza cutter to slice long strips about 1/2 inch wide.
