The Art of Kardemummabullar (Swedish Cardamom Rolls)


Cardamom is quickly becoming my new favorite spice.

At least a close 2nd to turmeric.  Turmeric has too many health benefits to not be my first & foremost.  However, cardamom reigns when it comes to scent; ginger-like, herbal, & with notes of citrus, it pairs wonderfully with other aromatic spices such as clove, allspice, or cinnamon.  Which is why these Swedish version of cinnamon rolls are now a staple recipe in our home & an absolute essential for hygge.


If you're like me & the mere thought of a Pillsbury or Cinnabon roll gives you a toothache, keep this recipe close.  This lightly sweetened pastry does not have the thick & gooey frosting that us Americans know.  Instead, a light brush of cardamom syrup topped with a dusting of cardamom sugar satisfies a sweet tooth without sending it staggering to the nearest dentist.


For the sake of time, typing & giving credit where due, I'm leaving you the link for these cardamom rolls at the end of this post.  Alana over at Fix Feast Flair has this wonderful recipe along with a really helpful GIF showing you how exactly to roll up your rolls.  Part of what makes a Swedish roll is how it's rolled up.  


Mine turned out slightly messier than hers did, but I loved the process of rolling them & I think they look absolutely rustically delicious! (Spoiler alert: they were.)  These are best fresh out of the oven, however I have been keeping mine in a Tupperware in the fridge & taking one or two out at a time to warm in the oven.  I suggest only glazing the ones you're going to eat & saving the rest of the syrup for when you reheat more.  It keeps the taste fresh & isn't as messy as it has the potential to be.  


I'd be lying if I said I wasn't looking forward to my mid-morning tea break.  Drop a comment below to let me know if you tried these & how they turned out!

Link to Swedish Cardamom Rolls (Kardemummabullar): here

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