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4.38 from 8 votes

Swedish Orange Sweet Buns

Cook Time20 mins
Total Time20 mins
Course: Breads
Servings: 12 buns
Author: Barbara Schieving


  • 3 cups bread flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons 1 package Red Star Quick Rise or Platinum Yeast
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup milk
  • 6 tablespoons unsalted butter melted
  • 2 large eggs room temperature
  • 3 tablespoons granulated sugar
  • Zest from 1 large orange
  • 2 tablespoons unsalted butter room temperature
  • 1 egg
  • 1 tablespoon water
  • Swedish pearl sugar


  • In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, yeast, cardamom, and salt.
  • In saucepan or microwave safe dish, heat milk and butter until warm (120° - 130°).
  • Add liquids to flour mixture. Blend at low speed until moistened. Add eggs; beat 3 minutes at medium speed.
  • Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 45 minutes.
  • While the dough is resting, make the orange sugar filling by mixing the sugar with the orange zest.
  • Preheat oven to 350°.
  • Punch down the dough and let it rest 5 minutes. On a lightly floured surface, roll the dough into a 18-inch x 12-inch; rectangle. Spread the butter evenly over the bottom ⅔ of the dough with a rubber spatula or your fingers. Sprinkle the orange sugar evenly over the butter. Fold the dough into thirds like a letter.
  • Cut dough in to twelve strips, each 6-inch by 1-inch wide with a pizza cutter or dough scraper.
  • Cut each piece ¾ of the way up horizontally and twist the two ends. Tie the ends in to a knot. (Alternative ways to shape: #1 Twist each strip then wrap each twist around two fingers and tuck the end through the middle of the circle to the bottom. #2 Hold one end of each strip and twist it several times. Start with one end and roll it up like a snail shell and tuck the end underneath.)
  • Place each bun on a parchment lined baking sheet. Cover with plastic wrap and let rise until double, about 30 minutes.
  • Brush with the beaten egg, and sprinkle with pearl sugar
  • Bake about 20 minutes until golden brown. Transfer to a wire rack and let cool on the pan for 10 to 15 minutes.