Name: Swedish Cream Buns
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 18 min
Cuisine: Swedish
Ingredients: 250ml whole milk, warmed; 75g unsalted butter, melted; 75g granulated sugar; 7g (1 packet) active dry yeast; 1/2 tsp salt; 1 tsp ground cardamom; 1 egg; 400g all-purpose flour (plus more for dusting); 150g almond paste; 2–3 tbsp milk (for filling); Crumbed centers from the buns (optional); 300ml heavy cream, whipped to soft peaks; Powdered sugar, for dusting

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Swedish Cream Buns, or Semlor, are iconic cardamom-spiced yeast buns filled with almond paste and topped with soft whipped cream. Traditionally enjoyed on Fat Tuesday (Fettisdagen) before Lent, these decadent pastries have become a year-round favorite across Sweden and beyond. With their pillowy texture and luxurious filling, semlor are perfect for fika or a festive afternoon treat.

Why You’ll Love This Recipe

These buns offer a beautiful blend of textures and flavors: soft, aromatic dough spiced with cardamom, a rich almond filling made even better with bits of the bun’s interior, and a generous crown of airy whipped cream. The finishing touch of powdered sugar adds elegance. Though traditional, semlor are surprisingly approachable to bake at home—and even more satisfying to enjoy fresh from your own oven.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Buns:

250ml whole milk, warmed
75g unsalted butter, melted
75g granulated sugar
7g (1 packet) active dry yeast
1/2 tsp salt
1 tsp ground cardamom
1 egg
400g all-purpose flour (plus more for dusting)

For the Filling:

150g almond paste
2–3 tbsp milk
Crumbed centers from the buns (optional)

For the Topping:

300ml heavy cream, whipped to soft peaks
Powdered sugar, for dusting

directions

Activate the Yeast:
In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
Make the Dough:
Stir in the melted butter, remaining sugar, salt, cardamom, and egg.
Gradually add flour and knead the dough until smooth and elastic, about 8–10 minutes by hand or in a mixer with a dough hook.
First Rise:
Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Buns:
Divide the dough into 10–12 equal portions. Roll each into a smooth ball and place on a parchment-lined baking tray, leaving space between each bun.
Cover and let rise again for 30–40 minutes until puffy.
Bake:
Preheat oven to 190°C (375°F). Brush the tops of the buns with a beaten egg.
Bake for 15–18 minutes, or until golden brown. Allow to cool completely on a wire rack.
Prepare the Filling:
Cut a small “lid” off the top of each bun and gently scoop out a bit of the interior crumb.
In a bowl, mix the almond paste with 2–3 tablespoons of milk and the reserved crumbs until smooth and spreadable.
Assemble:
Fill the hollow of each bun with the almond mixture.
Pipe or spoon whipped cream generously on top of the filling.
Replace the bun “lids” and dust lightly with powdered sugar.
Serve:
Serve fresh with coffee or tea. Best enjoyed the same day.

Servings and timing

Servings: 12 buns
Prep Time: 30 minutes
Rising Time: 1.5 hours
Baking Time: 18 minutes
Total Time: 2 hours 18 minutes
Calories: Approximately 370 kcal per bun

Variations

Lenten Tradition: Add a dash of rum or amaretto to the almond filling for a richer flavor.
Mini Semlor: Make smaller buns for bite-sized versions, ideal for parties or buffets.
Vegan Option: Use plant-based milk, margarine, and whipped coconut cream as substitutes.
Berry Filling: Mix mashed raspberries or strawberries into the cream for a fruity twist.
Choux Semlor: Some modern versions use cream puffs instead of yeast buns for a lighter variation.

storage/reheating

Store assembled buns in the refrigerator for up to 24 hours. The whipped cream may deflate slightly over time, so for best results, store the baked buns and filling separately and assemble just before serving. The buns (without cream) can be frozen for up to 1 month. Thaw and warm slightly before filling and topping.

FAQs

What does “semla” mean?

“Semla” is the singular form of semlor and refers to these cream-filled buns traditionally eaten before Lent in Sweden.

Can I use store-bought almond paste?

Yes, store-bought almond paste works well. You can also make your own by blending ground almonds, powdered sugar, and a splash of milk.

What kind of cream should I use?

Use full-fat heavy cream for the best texture and stability when whipped.

Do I need to use cardamom in the dough?

Cardamom is traditional and adds a unique warmth, but it can be omitted or reduced if preferred.

Can I make these in advance?

You can bake the buns a day ahead and store them in an airtight container. Assemble with filling and cream just before serving.

How do I keep the cream from collapsing?

Whip the cream to soft, not stiff, peaks and keep it refrigerated until ready to use.

Are semlor served warm or cold?

They are typically served at room temperature or slightly chilled.

What can I serve with semlor?

They pair beautifully with coffee, black tea, or hot chocolate as part of a traditional fika.

Can I make gluten-free semlor?

Yes, use a gluten-free flour blend suitable for yeast baking, though texture may vary.

Is this dessert only for Lent?

Traditionally yes, but today semlor are enjoyed from Christmas through Easter—and beyond.

Conclusion

Swedish Cream Buns (Semlor) are more than just a pastry—they’re a celebration of tradition and indulgence. With their pillowy cardamom-spiced dough, rich almond filling, and airy whipped cream, these buns are a centerpiece of Scandinavian baking. Whether enjoyed during Lent or year-round, semlor offer a moment of true comfort and joy, one soft and sweet bite at a time.

Swedish Cream Buns

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Swedish semlor are soft, fluffy cardamom-spiced buns traditionally filled with almond paste and topped with whipped cream—an iconic treat enjoyed during Lent and beloved year-round for its rich, comforting flavor.

Author: Mari
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 2 hours 18 minutes
Yield: 12 buns 1x
Category: Dessert
Method: Baking
Cuisine: Swedish
Diet: Vegetarian

Instructions

Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit 5–10 minutes until foamy.
Stir in melted butter, remaining sugar, salt, cardamom, and egg. Gradually mix in flour.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour.
Divide into 10–12 portions, shape into balls, and place on a parchment-lined tray. Let rise for another 30–40 minutes.
Preheat oven to 190°C (375°F). Brush buns with beaten egg and bake 15–18 minutes until golden. Let cool completely.
Cut off the top of each bun and scoop out a bit of the center.
Mix the bun crumbs with almond paste and 2–3 tbsp milk to form a smooth filling.
Fill the hollow of each bun with almond mixture, pipe whipped cream on top, and replace the lid.
Dust with powdered sugar before serving.