© 2014 Green Kitchen Stories Hazelnut_buns_01

Hazelnut, Apple & Chocolate Buns

It sounds a bit goofy and it’s mainly a PR-stunt but we actually have an official Cinnamon Bun Day in Sweden. It’s on the 4th of October. I don’t usually buy in to these things. All these Hug-a-Vegetarian-day/Eat-a-salty-pretzel-day/Jump-on-one-leg-with-a-blindfold-day … They are mostly just awkward. But for some reason I found myself in the kitchen baking buns on the evening of the 3rd October. Let’s call it a coincidence.

I wanted to bake a mash-up between a Swedish bun and the most amazing Hazelnut & Chocolate Babka that we tried in Tel Aviv earlier this year. So I started with the cardamom bun recipe from our first book, doubled the portions (I don’t bake buns often, so I want them to last), changed the proportions a bit and then added the most luscious filling I could think of: Mapled hazelnut butter, freshly ground cardamom, grated apples and dark chocolate. The combination was insane! The good kind of insane. I almost felt like Archimedes there for a while, screaming “Eureka!” as I ran naked into the living room to tell Luise about the flavours of the filling. Thinking back, I might not have screamed Eureka and I definitely wasn’t naked. But the filling was fantastic. And still is.

Decadent, sweet, rich, whole grain buns with a fresh apple twist. They are good. You should try them. And you don’t need a fake-Cinnamon Bun Day to do so. Just a rainy autumn Sunday.


It will take a few hours to bake buns but the reward is sweet. I didn’t finish until there was hardly any light outside, hence the dark and slightly blurry photos. We normally bake with spelt flours instead of all-purpose, but this time we were out of light spelt so I went with a nice, organic all-purpose flour that we had at home. I mixed it with some dark spelt to still give it a bit of a wholegrain touch. I must admit that result was softer and better than when I use 100% spelt. But that is of course an option, if you prefer.



Tying them into knots is the trickiest part. My mother makes the most perfect knots. I never manage to make them as pretty or regular shaped (as you can see from the photo below), but I decided a long time ago to call mine rustic and not worry too much about them perfect. You can either cut them once or twice, I show both examples in the photo on the left. Cutting them twice makes more intricate knots and prettier buns, but they are also a bit more difficult to shape as they are so thin. If you don’t want to do knots, you can also roll the dough into a log, with the filling inside, and cut it into simple rolls.


Vegans can replace the butter with coconut oil and glaze the buns with plant milk instead of egg. I have never succeeded to make a gluten free version of buns as they need the gluten to hold together when they are tied into knots. If you make a good gluten free version, I’d love to hear your tricks.


Hazelnut, Apple & Chocolate Buns
Makes around 30 buns

I have baked these using Swedish ingredients. Dried yeast and flours might be different depending on where you are from, so I recommend double checking the yeast vs flour amount to similar recipes in your own country just to make sure.

5 tsp fast-action dried yeast (or 50 g fresh yeast)
2 tsp cardamom seeds, freshly ground
a pinch of sea salt
125 g / 4,5 oz unsalted butter
500 ml / 2 cups soy milk (or milk of your choice)
160 ml / 2/3 cup clear honey or maple syrup
500 g /4 cups organic all-purpose flour
250 g / 2 cups wholegrain spelt flour

180 g / 2/3 cup hazelnut butter
4 tbsp maple syrup

2 large eating apples, grated, excess moisture squeezed out
1⁄2 tbsp cardamom seeds, freshly ground
100 g / 3,5 oz dark chocolate (70-80%), grated

1 beaten egg, to glaze 
A handful of hazelnuts, roughly chopped

Stir the yeast, cardamom and salt in a large bowl and set aside. Melt the butter in a saucepan, add the milk and honey and heat until the temperature is about 40°C (100°F). Pour over the yeast and stir until dissolved.

Sift the flours together and add about two-thirds of it to the yeast and milk mixture. Mix to a dough. Gradually knead in enough of the remaining flour just until soft and no longer sticky. Cover and leave to rise in a warm place for about an hour, or until double in bulk. While the dough is rising, mix together hazelnut butter and maple syrup for the filling.

Divide the dough into two equal portions (unless you have a huge worktop, in which case you can roll the whole dough at once.). On a floured surface, roll and stretch the first dough to a rectangle, about 50 x 40 cm (20 x 16 in) wide and about 5 mm (1⁄4 in) thick. Spread half of the hazelnut butter evenly across the dough and sprinkle half of the apple shreds, half of the cardamom and the chocolate. Carefully lift one third of the dough (closest to you) and fold it two-thirds of the way up, then fold down the top third. Now you should have a rectangle that is roughly 50 x 13 cm (20 x 5 in). Use a sharp knife to cut the dough into roughly 3 cm (11⁄4 in) wide strips.
Take each strip and carefully (so the filling doesn’t fall out) stretch and twist them three times and tie into loose knot-shaped buns, with the ends tucked into the middle. Put on a baking tray lined with baking paper, cover with kitchen towel, and leave to rise for 30 minutes. Meanwhile, prepare the second dough the same way as the first. Pre-heat the oven to 220°C (425°F/Gas 7). Brush the buns with a beaten egg, sprinkle with chopped nuts and bake for 10–12 minutes, until golden.

Don’t forget to eat the first one fresh from the oven!



  1. Posted 2 Nov ’14 at 20:21 | #

    omg these sound so good!

  2. Posted 2 Nov ’14 at 20:35 | #

    I have never made yeast rolls and keep meaning to but yeast to try them out. I love the flavors in this recipe! Will certainly let you know if I’m successful tying these. Thanks for sharing!

  3. Posted 2 Nov ’14 at 20:37 | #

    they a rtuely perfect!!! once i tried to make buns but since than i haven’t been in good relathiohip eith yeast dough. mabe I should challenge myself and try one more time

  4. Posted 2 Nov ’14 at 20:48 | #

    I tried to make my first buns maybe 20 days ago, but it’s been a flop :D Yours seem rustic and full of flavors and thirty buns are a lot, couldn’t you send some here?? ^_^

  5. Laura
    Posted 2 Nov ’14 at 20:55 | #

    Haha. I had a similar situation today cause I wanted to use up some carrots and decided to make carrot cake muffins. Great idea, but I had no butter, only a small amount of flour and no canned pineapple as required by all the recipes I found online. In the end I replaced the flour with the least buts I had, corn starch, almond meal and quick oats, plus a grated apple instead of the pineapple. I was so anxious that these would fail so bad, but they came out the best muffins I’ve done in a while! So hooray for experiments!
    I have a little love-hate relationship with yeasted dough, but the filling sounds so good and the bun look so cute!

  6. Posted 2 Nov ’14 at 21:05 | #

    I can’t get over how gorgeous this bread is. What a stunner! And the hazelnut+apple+chocolate combo is just lovely!

  7. Posted 2 Nov ’14 at 21:21 | #

    These look and sound delicious (I can only imagine what they smell like). I’ve never had something like this before, but after watching some of the things created on the great british bake off and this being a similar recipe I’m intrigued to try it! I’ll have to pick up some of the ingredients next time I’m in a supermarket.

  8. Posted 2 Nov ’14 at 21:37 | #

    This looks amazing – I love the wonderful flavours and textures!

  9. kw
    Posted 2 Nov ’14 at 23:37 | #

    Beautiful..I am wondering if you can comment on the hazelnut butter. Here in the states hazelnut butter is about fifteen dollars U.S. for a small container. Do you make your own or buy a ready made product?

  10. Sonja
    Posted 3 Nov ’14 at 00:24 | #

    My mother was a Swede Finn (Swedish speaking Finn from Larsmo) and the best thing she made was her swedish bread – rich and yummy and full of cardamon. Just reading about these buns made me think of her and her braided bread and buns. We have tried to duplicate her efforts but they never quite turn out as well. These sound soooo good And healthier than hers. Going to try them first chance I get.

  11. Posted 3 Nov ’14 at 01:53 | #

    I saw these in your Instagram feed a while back and fell in love. I’m so happy you posted the recipe! They look delicious.

  12. Posted 3 Nov ’14 at 03:42 | #

    Gorgeous! I love the sound of these flavours. I’m also super impressed that Elsa can hold still with a bun long enough for that final photo and not eat it ;) Even my husband would struggle with that. In fact I quite adore the moody lighting photos x

  13. Posted 3 Nov ’14 at 11:01 | #

    Nice Recipe! I must try this at my workplace, follow me i had autors recipe at serbiancook.blogspot.com

  14. Posted 3 Nov ’14 at 11:55 | #

    Your photography is always so beautiful, everything is so stunning on this blog, I love it :) I am also hoping for a colder rainy spring day tomorrow so I can hopefully give these a go in the morning (if I get up early enough) to have them with a cup of tea in the afternoon. My fingers are crossed for a drizzly arvo… can’t think of anything better. Thankyou for such a lovely post x

  15. Posted 3 Nov ’14 at 13:09 | #

    As soon as I saw them, I thought – babkas! So not surprising that this decadent yeasted cake was a part of your inspiration. I think these are so much better than cinnamon buns, with their cloying syrupy glaze and uninteresting shapes… I wouldn’t mind seeing a video of how you tie them in knots!

  16. Stacie
    Posted 3 Nov ’14 at 15:26 | #

    These look so good! Do you think vegan butter, such as Earth Balance, would also work?


  17. Posted 3 Nov ’14 at 15:38 | #

    Woah. These sound amazing! I did have a rainy Saturday this past weekend, and made bread for the first time in awhile. There’s no better occasion, and no better smell.

  18. lina
    Posted 3 Nov ’14 at 16:44 | #

    Jag som var så sugen på bullar idag och tänkte “tänk om det fanns några som inte var så onyttiga!” Och så läste jag detta! såklart hade ni svaret :) underbart! så fort vårt kök är klart ska jag baka! :)
    Hoppas vi ses snart, saknar er! puss o kram

  19. Posted 3 Nov ’14 at 16:56 | #

    Your photos are stunning – they make me hope for a moody rainy day to hide alone with myself in the kitchen and bake the buns. Maybe I would replace the grain flour with buckwheat and rice flours, but I have to test it first before recommend the GF version.

  20. Marie-Emilie
    Posted 3 Nov ’14 at 18:13 | #

    How to do these pastry in gluten free version ? Thank you cause I am drooling looking at the pictures… :) I wish there was someone sometimes who could do bake gluten free pastrie for me… snif we do not have a gluten free bakery in my city.

  21. Posted 3 Nov ’14 at 18:39 | #

    These are so lovely! I keep seeing buns tied into knots lately, and I just love the way the filling peaks out. I will attempt a gluten-free version… fingers crossed they’ll turn out!

    • Posted 9 Dec ’14 at 05:08 | #

      Hey Christine, were you able to create a delicious gluten free version?

  22. Posted 3 Nov ’14 at 19:21 | #

    Oh that looks stunning. I can almost taste them from here. I would really like to try that recipe one day. Thanks for sharing!
    I love the pictures btw.

  23. Posted 3 Nov ’14 at 19:25 | #

    This looks delicious! I love the experience of watching yeasted dough rise. It always feels like magic! I can’t wait to try this!

  24. Elizabeth
    Posted 3 Nov ’14 at 19:37 | #

    These look amazing!!! For gluten free version – I wonder if a combination of ground buckwheat groats and ground flaxseed would make the dough gelatinous enough to hold together. I usually use those 2 flours (along with coconut flour, almond flour, ground oats and ground sunflower seeds, depending on the recipe), and the batter for muffins, cakes and pancakes tends to be very sticky. Then add some leavening agents like baking soda/powder, perhaps arrowroots for a softer texture and then egg to hold together? Will have to experiment…

  25. Posted 3 Nov ’14 at 20:25 | #

    Talk about insane! That looks so amazing!
    I’ll sure give the complicated knots a try. Gotta love the rustic vibe ;-)

  26. Posted 3 Nov ’14 at 21:32 | #

    This recipe sounds so delicious. I wonder if I could make a gluten free version of these buns.

  27. Posted 3 Nov ’14 at 21:53 | #

    This blog entry made me smile :)
    The pictures are stunning as always ad the recipe looks divine.
    Thanks for sharing

  28. Posted 3 Nov ’14 at 22:08 | #

    I have a cinnamon roll addiction (blueberry cinnamon rolls being my favorite) and have recently tried my hand atapple cinnamon rolls, but was not very happy with the results. These look like a much bette idea – adding chocolate and hazelnuts.Definitely making them this week!

  29. Charlie
    Posted 3 Nov ’14 at 22:23 | #

    These look totally fabulous and i’d love to have them ready in the freezer for when we have people to stay. At what point could you freeze them and would they keep ok? Thank you for any advice!

  30. Posted 3 Nov ’14 at 23:19 | #

    Oh my, these look amazing. Look forward to giving your recipe a whirl. Thank you!

  31. Posted 3 Nov ’14 at 23:20 | #

    What even, I thought chocolate and apples were the worst combo ever, but I think you just changed my mind. Can’t wait for the weekend!

  32. Posted 4 Nov ’14 at 00:55 | #

    These looks absolutely wonderful. Perfect to have on a cozy fall day with friends and family!

  33. Posted 4 Nov ’14 at 03:56 | #

    Oh my lawdddd these look incredibly wonderful. I’m in the process of testing a bunch of scone/bun/roll recipes in preparation for Christmas day breakfast- these are definitely up next!

  34. Posted 4 Nov ’14 at 04:28 | #

    These look lovely. I can’t have gluten, so I might try to make these gluten free for myself (i will let you know how it goes). my husband, however, can have gluten. so i will be making this version for him!

  35. Posted 4 Nov ’14 at 09:58 | #

    Oh my god. These do have the most luscious filling possible. Hazelnut butter is my go-to homemade nut butter of choice so I always have it on hand. I actually planned to make your buns from your first cookbook this weekend and now I’m torn between which to make! Either way, a heartfelt thank you for always providing us with the most inspiring, whole foods baked goods. I just love your recipes.

    • Posted 7 Nov ’14 at 08:23 | #

      Would it be possible the make the dough the night before up to the first rise, so that it rises slowly in the fridge overnight? And then in the morning all I’d have to do is shape them and let them rise the second time for 30 minutes before baking?

  36. Posted 4 Nov ’14 at 10:56 | #

    Wow, these look so good! If there’s one thing I miss from living in Belgium it’s the freshly baked pastries. Sigh. But thanks for the vegan options, I’ll try those :)

  37. Posted 4 Nov ’14 at 14:31 | #

    Mmmm I adore kanelbullar! Brings me back to my university days sharing a house with 2 Swedes :) Such a shame the gluten free ones don’t work out – I will have to experiment.

    Keep up the good work David & Luise! Love the blog – it gives me so much inspiration for recipes on my own site, Living Rosy.

    • Guadalupe
      Posted 26 Jan ’15 at 00:12 | #

      Try the GF dough in swirly blueberry buns in bakingmagique.com. Tried it today and it worked perfectly!
      Think it would work for these.

  38. Posted 4 Nov ’14 at 16:08 | #

    Oh well..wow! ..and the pics are just the perfect kind of dark and blurry <3 <3 <3

  39. Mareike
    Posted 4 Nov ’14 at 18:25 | #

    These buns look amazing!! Did you ever try to prepare the buns in the evening and to bake them in the morning?

  40. Celine konwinski
    Posted 4 Nov ’14 at 18:38 | #

    great recipe guys! It is delicious. I had to adapt it as I did not have cardamom but cinnamon did the trick :)
    How do I keep them fresh for tomorrow? biscuit tin?

  41. Posted 4 Nov ’14 at 23:57 | #

    Thank you David and Luise, I sure will try to bake those for my sweet Sil one of those Sunday morning! Hopefully she won’t read this comment ^^

  42. Posted 5 Nov ’14 at 11:11 | #

    I’m very curious in how they taste, so I’ll be making them by the end of this week! :)

  43. Daniel
    Posted 5 Nov ’14 at 16:23 | #

    Hi! This looks absolutely amazing!! Do you think I could replace all purpose flour with light spelt?

    Thank you!!


    • Posted 5 Nov ’14 at 22:33 | #

      Hi Dani, yes you can. I’ve made it with spelt several times. Yes be careful not to over-knead the dough as the gluten in spelt is more fragile.

      • SJ
        Posted 6 Nov ’14 at 17:22 | #

        Another question about flour (from a Sweden dweller) – for “all purpose flour” do you just use “vetemjöl”? My sambo got a huge sack of the stuff for extrapris, and I think bullar are the perfect use for so much flour ;)

  44. Posted 5 Nov ’14 at 17:25 | #

    This looks fabulous, wow!

  45. Posted 5 Nov ’14 at 17:43 | #

    Wow, I definitely have to try these! Thanks for this wonderful recipe!

  46. Posted 5 Nov ’14 at 20:06 | #

    Looks delicious!

  47. Posted 6 Nov ’14 at 11:52 | #

    I absolutely love this flavour combination – apples and chocolate are the best!

  48. Alice
    Posted 7 Nov ’14 at 00:36 | #

    Oh my gosh, they are definitively insane! And fulfilling in many ways, in the belly as well in the head (okay, that’s because I love kneading dough…)
    For a gluten free and vegan version, psyllium seed husks may help? I don’t know exactly how it would work with gluten free flours, I don’t have lot of experience with them. But I had a recipe of cinamon rolls from an American book, absolutely not the healthy kind, where they call for eggs and since I prefer buns more in the bread style than ‘brioche’ one, I used psyllium seed husks.

  49. Juliana
    Posted 7 Nov ’14 at 06:39 | #

    i haven’t gotten to try yet, but I read sweet rice flour helps gluten free dough stick together better. Perhaps you can experiment with it!

  50. Posted 7 Nov ’14 at 10:45 | #

    These buns look so professional! And I love that Sweden has a national bun day, even if it is a bit cheesy.
    This is being added to my pinboard right now!
    L x

  51. Posted 7 Nov ’14 at 23:38 | #

    It seems so tasty with chocolate and hazelnut butter! I am definately going to try that next time I make cinnamon buns! PR trick or not, cinnamon buns are so good!

  52. Oana
    Posted 8 Nov ’14 at 00:47 | #

    Just pulled them out of the oven…at 1.23 in the morning :) but worth the wait! I didn`t have any kind of wheat flour in the house, so I replaced it with whole rye flour. They didn`t rise as much as yours, but I love the taste, the rustic look (I guess rye doesn`t have as much gluten and they were fragile while twisting and knotting) and your photographs, they give me a cold-weather-baked-goods-eating-time kind of vibe. Thanks for the wonderful recipe!

  53. Mary
    Posted 8 Nov ’14 at 20:49 | #

    These are beautiful and a welcome change from our usual cinnamon rolls. I made these last night and thought I’d share a few hiccups I came across. Definitely needed more flour, almost half a cup to get the dough to where it wasn’t sticky. Also, the baking temp of 425F was too hot- the tops were beautiful but the bottoms were burnt. 2nd batch went in at 325F and turned out perfect. Ended up making my own hazelnut butter with raw soaked, dehydrated and roasted hazelnuts. A lot of work but very much worth it in the end plus we couldn’t find hazelnut butter in the store. Thank you for sharing this recipe, will definitely make these again and again.

  54. Posted 9 Nov ’14 at 00:24 | #

    We should just have a Green Kitchen Stories day, where everyone just makes your recipies all day. But not as a replacement for cinnamon bun day. There’s room on my calendar for both!

  55. Posted 9 Nov ’14 at 21:21 | #

    I’ve been so blessed and motivated by this blog and the fabulous apps. Thank you sincerely. Keep it coming.

  56. Posted 10 Nov ’14 at 11:26 | #

    I did quite the same (almond-honey-pear) this week-end whith the left-over of my buns dough. And also tried the beet mixture of your wraps (in the 1st book): spread on the buns cut in halves with thin herbs “panisse” and pickled ramps blossom ! Délicious. Your blog is an inspiration for food and life !

  57. Posted 10 Nov ’14 at 21:58 | #

    Yum! These look like little knots of seasonal heaven! I bet they are delicious.

  58. Posted 11 Nov ’14 at 00:04 | #

    So incredibly delicious and special! I made these using Australian ingredients and had to add an extra 2 tablespoons of flour, just in case any other Australians need this tip! I also made them vegan by using coconut oil and coconut-rice milk and they worked brilliantly :) thank you for a delicious recipe year again David & Luise!

  59. Posted 11 Nov ’14 at 12:25 | #

    I have starter yeast in the fridge and need to use it–this recipe is perfect! Your blog is amazing, thank you for your incredible recipes and beautifully written words. Cheers from Italy!

  60. Natalie
    Posted 12 Nov ’14 at 05:51 | #

    These look amazing. Unfortunately, I don’t have any spelt flour on hand. Would I be able to replace the spelt with buckwheat flour?

  61. Posted 12 Nov ’14 at 11:55 | #

    We made them last night, my wife and I, and we used almond butter instead of hazelnut (we had almonds, and popped them in the food processor…perfect) and they are fantastic. Just what we need on a dreary week in London with our morning coffee. I think the addition of cardamon is perfect, and probably with the hazelnuts, give it an almost nutella effect.

  62. Posted 12 Nov ’14 at 21:44 | #

    I made a glutenfree version of these buns and I’d like to share my recipe with you…

    Replace the spelt flour / all-purpose flour with:
    375 g buckwheat flour
    375 g brown rice flour
    37 g psyllium-seed husks powder (the whole husks don’t work in the same way)

    all other ingredients stay the same as in the recipe above:
    5 tsp fast-action dried yeast (or 50 g fresh yeast)
    2 tsp cardamom seeds, freshly ground
    a pinch of sea salt
    125 g unsalted butter
    500 ml milk of your choice
    160 ml clear honey or maple syrup

    It is possible to tied the dough into knots (psyllium is a excellent substitute for gluten) but I made some rolls…

  63. Posted 15 Nov ’14 at 14:08 | #

    I can’t wait to try these :)

  64. Posted 16 Nov ’14 at 15:55 | #

    So in love with this recipe, especially the filling! I belong to those people who could eat Nordic cinnamon buns every day of the week. Pure comfort.

  65. Posted 18 Nov ’14 at 06:47 | #

    apple and chocolate are my fav… in this both are used so i’ll must try this recipe…
    visit this http://www.benefitsofyogurt.net/benefits-of-yogurt-on-hair

  66. Marie
    Posted 18 Nov ’14 at 20:58 | #

    Just made these and they are out of the world delicious. Didn’t have any hazelnutbutter so I made them with cacao butter and cacao powder instead and they are so insanely tasty.
    I’ve eaten two for dessert already now and can’t wait to wake up tomorrow and eat one more! :)

  67. Posted 19 Nov ’14 at 15:06 | #

    Never made something so darn delicious! Thanks for the recipe.

  68. Posted 26 Nov ’14 at 12:54 | #

    WOW!! You had me at first glance! These look so good!!! I want one now:P

  69. Stella
    Posted 2 Dec ’14 at 20:29 | #

    I tasted it this evening, a great combinaison of wonderful flavors !
    We love it !


  70. Posted 5 Dec ’14 at 11:57 | #

    my mouth is watering!

  71. Filiz
    Posted 21 Dec ’14 at 10:32 | #

    Hi guys!

    I first want to say that i adore your web site and insta account. Your recipes are so inspireing me cause i love the different spices as much as you are:)

    Today i make these buns and i cant wait for the results:)!

    Hope your fine in Australia and have fun with your cute family.

    Loves Filiz

  72. Kathy-Lee
    Posted 15 Jan ’15 at 15:17 | #

    Those buns look amazing!
    Your blog is amazing as well and I can’t stop recommending it to friends of mine, whenever I had them over and we shared an awesome meal together, which was inspired by your beautiful recipes.
    And I’m also really greatful because of the fact, that when I started to learn how to cook and bake with the help of recipes, and especially from your blog, I learned cooking and baking with the healthy focus in mind. Since then my lifestyle is based on eating something, which will not only fill my energy levels for the day, but also nourish me, while tasting hella amazing!
    I also have to admit, that since I tumbled over your blog two years ago, I more and more got interested into the swedish culture (and food of course too hehe).
    And though I’m not a big fan of sweet buns, these little cuties really got my attention, and eventhough I’m also a bit chocolate sensitive!
    (it’s something I got from my mother, our bowels go crazy when we eat chocolate, we can’t consume it too often)
    I may or may not brag about the fact, that where I live, I even found a chocolate bar with 90% cacao.
    It’s taste is really intense, which I like, but I can only eat it sometimes. Still I try to incoporate it into my diet, because it is said, that chocolate has good amount of nutrition, when it’s high in cacao and only has little amount of sugar in it, and should be healthy for the heart.
    I can’t wait for a sunday to enjoy those buns…

    Greetings Kathy-Lee

  73. Posted 16 Jan ’15 at 13:17 | #

    Woah. These sound amazing, and even looks so good! Thank you for the recipe, I will soon try this :)

  74. Posted 24 Jan ’15 at 13:25 | #

    I am living in Sweden at the moment and I have seen plenty of cinnamon rolls and buns, but those look really, really really good. Wow…
    I love this blog.

  75. Palmyre
    Posted 27 Jan ’15 at 18:23 | #

    Hey, I’ve been following your blog for a while now, and it’s the same amazement every time I see another picture of your recipe. So I tried to reproduce those little wonders at home, and my attempt… was a big failure. Make no mistake, I followed the recipe and it was delicious… but looked terrible. I just can’t figure out how to do the knotting of the bun. Since I’m think I’m not the only one, I wondered if you could make a little video showing how to do this tricky part?

    • Posted 3 Feb ’15 at 06:05 | #

      Hi, yes it can be a bit tricky to knot the buns. Good idea about the video! We will definitely consider doing one in the future.

  76. Brittany
    Posted 18 Feb ’15 at 04:30 | #

    EEEK! Mine didn’t rise at all. I am not a baker so I don’t know what I did wrong. Haha. I baked the version from your first book and followed it to a T but it ended up sticky, thick and the tester bites gave me “wheat belly”, haha. But it tasted amaze-balls anyway! Unfortunately I had to discard it. I don’t have the confidence or the ingredients to do it again. :(
    These photos look stunning by the way!

    B xx

  77. Posted 10 Mar ’15 at 08:33 | #

    Sounds lovely. Thanks for posting up this recipe.


  78. Natalie
    Posted 4 Apr ’15 at 17:13 | #

    Baked these for the family – and they were gone very quickly. Delicious, I made them gluten free by substituting for 500-600g organic Dove’s farm Gluten Free plain flour, and 250g of Dhal (chickpea) flour, with 2tsp of Xanthan gum. Worked wonderfully, many thanks.

  79. Posted 11 Jun ’15 at 23:19 | #

    I think the knots you’ve tied are perfect just as they are! :) Do you have any suggestions for vegan substitutes in this recipe?

  80. Posted 4 Jul ’15 at 08:11 | #

    I love baked goods that are flavored with cinnamon. This means that I must try making this. Still, your pictures looked great and tempting. More power GKS! :)

  81. Daniella
    Posted 7 Jul ’15 at 14:35 | #


    Can it be made with only Spelt Flour?


  82. Daniella
    Posted 11 Jul ’15 at 20:00 | #

    What do you mean when you recommend double checking the yeast vs flour amount to similar recipes in your own country?
    Can’t I just follow the measurements laid out by you?


  83. Lucia
    Posted 13 Sep ’15 at 11:46 | #

    Hi, thanks for your deliscious recipes. I’m from Italy but I always follow your blog, it’s an incredible insspiration for me! I’d like to make these lovely buns but what about using walnuts butter instead of the hazelnut one? Let me know, thank you again

  84. Charlotte
    Posted 21 Feb ’16 at 17:11 | #

    I just made the vegan version, they are perfect a little less glazing on the top but the taste of cardamon is soooo good! They rised perfectly and are not too sweet which is perfect!
    Thanks a lot for all these recipes!

  85. Rebecca pike
    Posted 11 Aug ’16 at 13:36 | #

    This looks fantastic. I’m looking to make a number of breakfast dishes for my wedding weekend next week and wondered if you think this would be okay to be made in advance and then frozen or stored in the fridge and cooked 3 or 4 days later?



  86. Tea
    Posted 28 Mar ’17 at 16:56 | #

    I realize this post hasn’t gotten much attention from you in terms of replying to comments, so I won’t get my hopes up, but still I gotta ask.. I made these, and I spent half a day researching how to tie those buns (for anyone confused on the method, like I was, just google a bit; try “forming Swedish cardamom buns” or smth). I learned no less than 3(!) different ways and they all turned out great, I never thought I could ever create something so beautiful. But during the 2nd rise, all of the dough melded together and I lost all those pretty seams and folds, it all just blurred into 1 smooth bun! How can I prevent that?! Can I skip the 2nd rise? Should I make the dough drier/harder? But then so would the buns be, and I don’t want that. I used your recipe but used all whole spelt, and loved the result. They were pillowy soft, and the dough quite delicate. I made half using my go-to dough for wholemeal hamburger brioche buns, with a similar dough, but with more butter and some eggs; that rendered a tougher bun (I have no idea why), and the dough was sturdier and so melded just a bit less than with your recipe, but still almost all of the very pretty patterns were gone. Thanks for your answer! I look forward to experimenting more with these (like using walnut butter&apples, sans choc). And I recommend to everyone to just throw chocolate in their food processor while they are making the hazelnut butter, to avoid the pain that is grating the chocolate.

  87. Sarafina
    Posted 29 Apr ’17 at 12:36 | #

    I loved this recipe! Thank you for sharing. I used vegan butter and omitted the egg wash , but they still turned out beautiful and so delicious! I will definitely make these again.

  88. Nicole
    Posted 19 Nov ’17 at 14:18 | #

    Just made these beauties, but the dough came out way too wet for some strange reason. I had to keep adding flour and even then, once I rolled out the (risen) dough, it was still super sticky. So I had to roll it into a log and cut the rolls, instead of making these beautiful twisted buns. I am a but disappointed but hope they will still taste nice once they are baked.

  89. martina
    Posted 3 Oct ’18 at 18:19 | #

    Hello! Have you ever try making these buns with Sourdough?
    How should be replaced?

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