Vetebullar (Cinnamon and Cardamom Buns)
Prep time
Cook time
Total time
Recipe type: Yeast Bread
Cuisine: Swedish
Serves: 36
  • Dough
  • 7 tablespoons (3.5 ounces, 99 grams) unsalted butter
  • 1½ cups (360 milliliters) milk
  • 2 teaspoons active dry yeast
  • 4½ cups (1⅜ pounds, 638 grams) all-purpose flour
  • ¼ cup (1.75 ounces. 50 grams) natural cane sugar
  • 1½ teaspoons whole cardamom seeds crushed
  • ¼ teaspoon salt
  • Filling
  • 7 tablespoons (3.5 ounces, 99 grams) unsalted butter, room temperature
  • ½ cup (3.5 ounces. 99 grams) natural cane sugar
  • 3 - 4 teaspoons grand cinnamon or whole cardamom seeds, crushed
  • 2 additional teaspoons crushed cardamom seeds, if making filling using cinnamon
  • Topping
  • 1 egg, beaten
  • Pearl sugar or chopped almonds
  1. To prepare the dough, melt the butter in a saucepan; then stir in the milk. Heat until warm to the touch (about 110 degrees F/ 43 degrees C). In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
  2. In a large bowl, mix together the flour, sugar, cardamom, and salt. Add the yeast mixture along with the remaining butter and milk. Work together with your hands until you can make the dough into a ball.
  3. Transfer the dough to a flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel moist, but if it sticks to your fingers, add a tiny bit of flour. The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout. Return the dough to the bowl, cover with a clean tea towel, and place in a draft-free place to rise until doubled in size, about 1 hour.
  4. Grease a baking sheet, or place medium paper liners directly on the sheet.
  5. Make the filling right before the dough has finished rising. Using a fork, cream the butter together with the sugar and spices until you get an evenly mixed, spreadable mixture.
  6. When the dough has finished rising, take half of the dough and place it on a flat surface. Roll it out with a rolling pin to an 11 by 17-inch (28 by 43-centimeter) rectangle. Place the rectangle on the surface so that the long side is closest to you.
  7. Carefully spread half of the filling on top of the rolled-out dough so that it covers the entire area; be sure to go all the way to the edges. Begin at the long side near you and roll the dough upward. Slice the roll into 15 to 18 equally sized slices and place them, rolled side up, on the baking sheet or in the paper liners. If using a baking sheet, pinch the ends of the slices to keep them from pulling away during baking. Repeat with the second half of the dough. Cover the buns with a clean tea towel and let rise for 45 minutes.
  8. Preheat the oven to 435 degrees F (220 degrees C).
  9. When the buns have risen, carefully brush them with the beaten egg and sprinkle each with the pearl sugar.
  10. Bake for 8 to 10 minutes. If you are baking a length, bake for an additional 10 minutes. Remove from the oven, transfer the buns from the baking sheet to the counter and cover with a tea towel to cool. Serve freshly baked, and if not eaten right away, store in the freezer once they are completely cooled.
  11. The book includes variations of shapes - I made a length.
Recipe by Create Amazing Meals at