Sprouted Spelt Cardamom Buns


Sometimes one taste is all it takes to inspire a new holiday baking tradition. And these soft, buttery, fragrant Sprouted Spelt Cardamom Buns are the stuff sweet memories are made of!

My mom used to make the best cinnamon rolls. I’ll always remember how my brother loved to make sure the sticky deliciousness was licked clean when the pan was empty! A few years ago I enjoyed a couple days in Sweden and fell in love with their traditional cardamom buns! With the memory of them still warm, I came back home determined to make some!

This plant-based version adds a healthy twist on the traditional dairy butter- and white flour-based Swedish cardamom bun recipe. Using our organic sprouted spelt flour adds the nutty flavor of whole grains to these tasty buns, which I love! Whether these Sprouted Spelt Cardamom Buns make it onto your family’s list of holiday baking must-haves, or they become a beloved baked treat you enjoy all year, I hope you will love them as much as I do!


For the Sweet Dough
2 cups One Degree Organics Sprouted Spelt Flour
1 cup organic white flour
1 tsp salt
2 ½ tsp instant yeast
¾ tsp ground cardamom
½ cup warm water
½ cup warm almond milk (or other plant-based milk)
¼ cup olive oil
¼ cup maple syrup

For the Filling
½ cup plant-based butter, softened
½ cup coconut sugar
1 tsp cinnamon
2 tsp ground cardamom

To Finish
Almond milk, for brushing
Sliced almonds
Maple syrup, for brushing


Place 2 cups of sprouted spelt flour and the yeast, salt, and cardamom into a medium-sized bowl. Stir well.

Pour warm water, warm almond milk, oil, and maple syrup into a large bowl. Slowly add the flour mixture to the liquids adding additional flour as needed to form a soft dough. Knead for a few minutes then place dough in oiled bowl. Cover with a towel and let rise for 10 – 15 minutes.

Meanwhile, mix the butter, sugar, and spices for the filling.

On a lightly floured surface, roll out the dough into a large thin rectangle. Spread with filling mixture.

Fold the dough into thirds like you would fold a letter. With long edge facing you, use a pizza cutter to cut the rectangle into 1-inch strips. You will get 10 – 12 strips.

Take one strip and carefully twist a few times. Holding one end of the twisted dough on the counter, gently wrap the other end around in a circle, tucking the end under the bun.

Place buns on parchment paper lined baking sheet. Let the buns rise for 20 – 30 minutes in a warm place. You can brush them with a little almond milk and sprinkle with sliced almonds.

While the buns rise, preheat your oven to 350 degrees F. After buns have risen, bake for 20 minutes. Brush warm buns with maple syrup, serve, and enjoy!

Makes 10 – 12 buns