A cozy start
There’s something about warm cardamom and melted chocolate that makes a kitchen feel like a hug. Norwegian Cardamom Rolls Chocolate Buns are exactly that — little swirls of yeast-risen dough spiked with fragrant cardamom and studded with chocolate chips, baked until their edges turn golden and the centers stay soft. I reach for this recipe on chilly mornings, slow weekends, or any time I want to bring a comforting scent into the house. The finished buns smell like butter, warm spice, and a whisper of cocoa; you’ll want one the minute they come out of the oven.
If you love experimenting with different rolls, these buns sit somewhere between a classic Scandinavian cardamom bun and a chocolate sweet roll, while remaining surprisingly simple to make. They’re a lovely alternative to citrus-forward treats like lemon rolls when you want something a bit more cozy and indulgent.
Why you’ll love this recipe
- The cardamom gives the buns a warm, floral spice that’s different from the usual cinnamon — comforting, but unexpectedly bright.
- Chocolate chips melt into pockets of gooey sweetness without taking over the delicate cardamom flavor.
- The dough is forgiving: a gentle hand and a longer rise make tender, fluffy buns every time.
- You can bake them for a special breakfast, afternoon coffee, or pack them for a picnic — they travel well.
- They’re an approachable way to introduce cardamom to anyone who usually prefers more familiar spices; if you like savory rolls, try a twist like savory keto Philly cheesesteak rolls for contrast.
How to make Norwegian Cardamom Rolls Chocolate Buns
First, get cozy with your ingredients and give yourself a little time — this dough rests and rises and rewards patience. Warm the milk until it feels lukewarm to the touch (about 20°C); that’s when yeast wakes up and starts working quietly. Crumble fresh yeast into the milk and stir to dissolve, and you’ll see the mixture look almost silky — that’s a good sign.
Next, combine the dry ingredients in your mixing bowl: flour, sugar, and finely ground cardamom. Pour in the milk-and-yeast mixture and mix with an electric mixer fitted with a dough hook for about ten minutes; this is when the dough starts to become smooth and elastic, and it begins to smell amazing as the cardamom opens. Add softened butter gradually, a little at a time, so the mixer can incorporate it and the dough becomes shiny and supple. Stop the mixer, fold in the chocolate chips with a rubber spatula, and cover the bowl to rest for an hour and a half while the dough doubles.
After the first rise, turn the dough out gently and divide it into nine even pieces — weighing the total dough and dividing by nine makes this easy. Shape each piece into a smooth ball and place the nine buns spaced on a parchment-lined baking sheet, flattening their bottoms slightly so they sit nicely. Let them proof for 45 minutes; you’ll notice they puff up and become jiggly.
Before baking, brush each bun with three tablespoons of milk to moisten the tops; this gives a soft, matte finish, or use an egg wash if you prefer a shinier crust. Bake in a preheated oven at 225°C (440°F) for 12 minutes; you’ll see the edges turn golden and the chocolate peeking out. Let them cool slightly so the melted chocolate firms up but the buns stay tender.
Ingredients
450 g flour
250 ml milk ( + 3 tbsp, divided)
75 g sugar
13 g fresh yeast (or dry yeast equivalent)
1/2 tsp cardamom (finely ground)
75 g butter (softened, cubed)
75 g chocolate chips
A few notes on the ingredients: flour gives the structure — use all-purpose flour for a tender crumb, or swap half for bread flour if you like a chewier texture. Milk feeds the yeast and keeps the dough soft; whole milk gives a richer bun but low-fat works in a pinch. Sugar is modest here — it sweetens without overwhelming the cardamom. Fresh yeast offers the most traditional flavor and reliable rise; if you use dry yeast, use the equivalent amount (about 4–5 g active dry yeast) and hydrate it briefly in the lukewarm milk. Cardamom is the star spice: grind whole pods for the freshest aroma. Butter adds tenderness and richness — if you need a dairy-free version, use solid plant-based butter and expect a slightly different mouthfeel. Chocolate chips can be semi-sweet, dark, or even milk depending on how sweet you want the buns to be.
Directions
Warm the milk to lukewarm (about 20°C). Crumble the fresh yeast in the milk and stir to dissolve. Combine the flour, sugar and finely ground cardamom in a mixing bowl. Pour in the milk and yeast mixture. Mix with an electric mixer fitted with a dough hook for 10 minutes. Add the softened butter little by little, always mixing to incorporate. Stop the mixer and add the chocolate chips. Stir them in with a rubber spatula. Cover the bowl and let the dough rest for 1 1/2 hour. After the first rise, take the dough out of the bowl. Divide it into 9 smaller balls aiming for the same weight. It is easy to weigh the dough and divide its weight by 9. Place the 9 balls on a baking sheet lined with parchment paper, gently flattening their bottom. Let proof for 45 minutes. Gently brush 3 tbsp milk on top of each ball to moisten them before baking. Alternatively you can use eggwash, which will give the buns a shinier finish. Bake in the pre-heated oven at 225°C (440°F) for 12 minutes.
Rewrite into smooth, friendly paragraphs:
Begin by warming the milk until it feels comfortably lukewarm — not hot. Crumble the fresh yeast into the milk and stir until it dissolves; the scent is faint but promising. In a large bowl, combine the flour, sugar, and finely ground cardamom, then pour in the milk-and-yeast mixture. Fit your electric mixer with a dough hook and mix for around ten minutes; the dough will go from shaggy to more cohesive and elastic, at which point you’ll notice that inviting bread smell.
With the mixer running, add the softened butter little by little, letting each piece incorporate fully before adding the next. The dough becomes glossy and soft as the butter blends in. Stop the mixer, fold in the chocolate chips with a rubber spatula so they distribute without getting pulverized, then cover the bowl and let the dough rest in a warm spot for an hour and a half — this is when it doubles and the cardamom scent really fills the kitchen.
After the first rise, gently turn the dough out onto a lightly floured surface. Weigh the entire dough and divide it by nine for even portions, then shape each into a smooth ball. Place the nine balls on a parchment-lined baking sheet with some space between them and press the bottoms slightly flat. Let them proof for 45 minutes; they should puff up and wobble slightly when nudged. Just before baking, brush the tops with three tablespoons of milk for a soft finish, or use an egg wash if you prefer a glossy crust. Slide the tray into a preheated oven at 225°C (440°F) and bake for 12 minutes — the buns will be golden at the edges, still soft in the center, and the chocolate will have melted into little pockets of joy.
How to serve Norwegian Cardamom Rolls Chocolate Buns
Serve these buns warm, ideally within the first few hours after baking when the centers are still pillowy and the chocolate is slightly molten. They make a beautiful breakfast with a strong coffee or a milky latte; for brunch, pair them with fresh fruit and yogurt to cut the richness. For a festive twist, dust with a little powdered sugar or serve with a side of lightly whipped cream. Visually, they’re golden-brown on top with darker chocolate speckles and a soft, pale interior — tear one open and let the steam mingle with the cardamom aroma.
How to store Norwegian Cardamom Rolls Chocolate Buns
To keep the buns fresh for a day or two, store them in an airtight container at room temperature; they’ll stay soft and pleasant for about 48 hours. If you need longer storage, place them in the freezer on a baking sheet until firm, then pack into a freezer bag for up to two months. Reheat frozen buns by thawing at room temperature and warming in a 175°C (350°F) oven for 6–8 minutes to revive a crisp edge while keeping the inside soft. For a quicker fix, microwave a single bun for 10–15 seconds, but note this softens the crust. When storing, avoid putting them in the fridge for long periods, as refrigeration can dry out enriched doughs; use the freezer for extended life instead. If you’ve frozen a batch, you can reheat directly from frozen by adding a few extra minutes in the oven.
Also, a small tip: if you like a slightly crisp top after reheating, brush with a bit of melted butter and give them a short broil for 30 seconds — watch carefully so they don’t burn.
Tips for perfect Norwegian Cardamom Rolls Chocolate Buns
- Keep your milk lukewarm; too hot kills the yeast, and too cold slows the rise.
- Use freshly ground cardamom for the best aroma; pre-ground loses intensity quickly.
- Add butter slowly so the dough can absorb it and become glossy — rushing this makes greasy lumps.
- Weigh and divide the dough for consistent baking; uneven pieces bake unevenly.
- If the dough feels sticky, resist adding too much flour; a slightly tacky dough usually yields a softer bun.
Practice makes a difference — after a few batches you’ll know exactly how your oven behaves and how long to proof for your kitchen’s temperature.
Variations
- Orange-cardamom: Add the zest of one orange to the dough for a bright citrus note that pairs beautifully with cardamom and chocolate. It lifts the flavor and adds a sunny aroma.
- Nut-studded: Mix chopped toasted hazelnuts or almonds with the chocolate chips for crunch. The nuts add texture and a toasty flavor that complements cardamom.
- Whole wheat twist: Replace up to half the flour with whole wheat for a nuttier, denser bun; increase hydration by a tablespoon or two if the dough feels tight.
- Dairy-free: Use a plant-based butter and oat or almond milk to make these buns dairy-free; expect a slightly different crumb but the same cozy spice.
- Cardamom-sugar glaze: Whisk powdered sugar with a pinch of cardamom and a splash of milk to drizzle over cooled buns for a sweet, spiced finish.
FAQs
Q: Can I use dry yeast instead of fresh yeast?
A: Yes — use about 4–5 g active dry yeast (roughly one packet) as a substitute. Proof it in the lukewarm milk for five to ten minutes until bubbly before adding to the flour, or sprinkle it into the milk and let it hydrate briefly if your recipe calls for it directly. The rise time might be similar, but always check by eye — the dough should double.
Q: My dough feels very sticky — did I do something wrong?
A: A slightly sticky dough is normal for enriched breads like these. If it’s unmanageably sticky, let it rest for ten minutes (the flour will hydrate) and then knead a little more. Avoid adding large amounts of extra flour, which can make the buns dense instead of soft.
Q: Can I make the dough ahead and bake later?
A: Absolutely. After the first rise, you can refrigerate the shaped buns, covered, overnight. Take them out the next day, let them come to room temperature and proof until puffy, then bake. Cold fermentation can develop flavor and make scheduling easier.
Q: How do I get the cardamom flavor to really shine?
A: Freshly grind whole green cardamom pods and measure after grinding. Toasting the seeds briefly in a dry pan before grinding can boost the aroma, but be careful not to burn them. Also, don’t over-sweeten; the more delicate the sugar level, the more the cardamom will come forward.
Q: My chocolate sinks to the bottom during baking. How can I prevent that?
A: Toss the chocolate chips in a little flour before folding them into the dough — this helps suspend them more evenly. Also, make sure the dough isn’t too wet; if the chocolate is especially heavy (large chunks), use smaller chips or chop the chocolate into smaller bits.
Conclusion
If you love Norwegian Cardamom Rolls Chocolate Buns, save this recipe for cozy weekends or share it with someone who’d enjoy the scent of fresh-baked cardamom and chocolate. For inspiration and variations from other cooks, check out this take on the Norwegian cardamom roll• Electric Blue Food – Kitchen stories from … and a detailed guide at Chocolate Cardamom Buns (Sjokoladeboller) – North Wild Kitchen. Happy baking — I can promise the house will smell incredible.
Print
Norwegian Cardamom Rolls Chocolate Buns
- Total Time: 102 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Cozy rolls infused with warming cardamom and gooey chocolate, perfect for a comforting breakfast or snack.
Ingredients
- 450 g all-purpose flour
- 250 ml whole milk ( + 3 tbsp, divided)
- 75 g sugar
- 13 g fresh yeast (or 4–5 g active dry yeast)
- 1/2 tsp finely ground cardamom
- 75 g softened butter, cubed
- 75 g chocolate chips
Instructions
- Warm the milk until lukewarm (about 20°C) and crumble the fresh yeast into it, stirring until dissolved.
- In a mixing bowl, combine flour, sugar, and finely ground cardamom.
- Pour in the milk and yeast mixture, mixing with an electric mixer fitted with a dough hook for about 10 minutes until smooth and elastic.
- Add softened butter gradually, mixing until the dough becomes shiny and supple.
- Stop the mixer, fold in the chocolate chips, cover, and let the dough rest for 1.5 hours to rise.
- After the first rise, gently turn out the dough onto a lightly floured surface and divide it into 9 even pieces.
- Shape each piece into a ball and place them on a parchment-lined baking sheet. Let them proof for 45 minutes until puffy.
- Brush the tops with milk or egg wash before baking.
- Bake in a preheated oven at 225°C (440°F) for 12 minutes.
- Cool slightly before serving.
Notes
Best served warm. Can be stored in an airtight container at room temperature for up to 48 hours or frozen for longer storage.
- Prep Time: 90 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
