Korvapuustit (Finnish Cinnamon Rolls)

A recipe for Korvapuustit (Finnish Cinnamon Rolls)! This cardamom-scented pastry is filled with layers of cinnamon sugar and baked until golden.

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Brunch Week

It is time for #BrunchWeek again! This year’s event is featuring a variety of sweet and savory recipes perfect for brunch.

Due to our current cross-country move, I was only able to participate on Monday and Friday (Japanese Coffee Jelly), but check out the rest of the bloggers throughout the week for even more of brunch-themed recipes.

Korvapuustit (Finnish Cinnamon Rolls)

I am joining the event today with a recipe for Korvapuustit (Finnish Cinnamon Rolls)!

Literally translating to “slapped ears,” the Korvapuusti often has a unique shape similar in style to the Franzbrötchen from Hamburg. They even have an official day with Korvapuustipäivä annually on October 4th.

Using a version of the cardamom-scented dough from my Voisilmäpulla (Finnish Butter Eye Buns) as the base, the soft yeast dough is formed into a large, thin rectangle and covered with a layer of butter and cinnamon sugar.

After rolling up the dough, it is cut into alternating diagonal slices to create individual pieces with a short side and long side.

The rolls are placed long-side down on the prepared baking sheets, then pressed in the center of the short side to fan out the edges.

Before baking, the rolls are brushed with an egg wash and topped with a sprinkling of pearl sugar. This will create a nice golden color and wonderful contrast with the soft pastry.

These Korvapuustit are best the day they are baked and definitely warm from the oven. They are especially perfect paired with coffee.

A Few Korvapuusti Tips

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

If the dough is too crumbly and just won’t come together after mixing everything together thoroughly, add some more milk a splash at a time. It should be on the softer side.

Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the rolls to become dense.

In a warm kitchen, the first rise should take about 1 1/2-2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 1/2 hours.

Same goes for the second rise before baking. Warmer kitchens may only need 20-30 minutes for the buns to puff up (they will/should not double), while cooler temperatures will need closer to 45 minutes.

Most of the recipes I came across use granulated sugar for the filling, but I did see a few with light brown sugar.

Use a sharp knife to cut the rolls. This will help keep the spirals distinct without the dough sticking together.

Notable Ingredients

Green Cardamom is a highly aromatic, warm citrus-like spice. You can buy cardamom whole or ground, but the seeds quickly lose their flavor once the pods are cut.

I have been able to find the pods in the spice section of larger grocery stores and specialty spice stores/International Markets featuring South Asian or Scandinavian products. They are also available on Amazon: Green Cardamom.

For a little more texture, I topped each Korvapuusti with raesokeri (pearl sugar) after brushing with the egg wash. This is optional.

Different from the larger Belgian version, Nordic pearl sugar is a coarse white sugar often used as a topping in baked goods. It can be found in markets with Northern European/Scandinavian ingredients or on Amazon: Swedish Pearl Sugar.

For those in Northern Virginia, I have been able to locate pearl sugar at German Gourmet in Falls Church.

Monday BrunchWeek Recipes:

• Masala Labneh Pastry Swirls from Magical Ingredients
• Smoked Trout Polenta Canapés from Cindy’s Recipes and Writings
• Smoked Turkey & Cheddar Kabobs with Honey-Mustard Dipping Sauce from A Little Fish in the Kitchen
• Korvapuustit (Finnish Cinnamon Rolls) from Tara’s Multicultural Table
• Strawberry Muffins from Kathryn’s Kitchen Blog
• Crustless Broccoli and Cheese Mini Quiches from A Day in the Life on the Farm
• Naan Breakfast Pizza from Cheese Curd In Paradise
• Spring Onion and Asparagus Quiche from Jen Around the World
• Bacon, Tomato, and Corn Galette from Karen’s Kitchen Stories
• Chicken Pesto Pasta from Jolene’s Recipe Journal
• Loco Moco from Palatable Pastime
• Easy Plum Clafoutis from Art of Natural Living
• Spiced Carrot Coffee Cake from Hezzi-D’s Books and Cooks

Korvapuustit (Finnish Cinnamon Rolls) Recipe

Adapted from The Great Scandinavian Baking Book

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5 from 1 vote

Korvapuustit (Finnish Cinnamon Rolls)

A recipe for Korvapuustit (Finnish Cinnamon Rolls)! This cardamom-scented pastry is filled with layers of cinnamon sugar and baked until golden.

Course Bread

Cuisine Finnish

Keyword cardamom, cinnamon, cinnamon roll, Finland, Finnish, pastry

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 2 minutes minutes

Servings 12 Rolls

Ingredients

Dough:

• 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
• 2 1/4 teaspoons (7 grams) active dry yeast
• 3 1/2 cups (440 grams) all-purpose flour
• 1/3 cup (67 grams) granulated sugar
• 2 teaspoons (4 grams) ground cardamom preferably freshly ground
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter softened at room temperature
• 1 large egg

Cinnamon Sugar Filling:

• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons (4 grams) ground cinnamon
• 1/4 cup (60 grams) unsalted butter softened at room temperature

Topping:

• 1 large egg
• Pearl sugar Raesokeri

Instructions

To make the dough:

• In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly to combine, then allow to sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, cardamom, and salt.
• Mix in the softened butter, egg, and frothy yeast with milk to bring together the dough.
• On a lightly floured surface, knead the dough until soft and smooth. After mixing, if the dough is still too crumbly and just won't come together, add a splash more lukewarm milk at a time. If just too sticky to handle, slowly add just a little more flour.
• Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise at room temperature until doubled, about 2 hours.

To assemble:

• Preheat oven to 400˚F (200˚C). Line two rimmed baking sheets with parchment or lightly grease.
• In a small bowl, whisk together the sugar and cinnamon.
• On a lightly floured surface, roll the dough into a large, thin rectangle about 12 x 24 inches (30.5 x 61 centimeters).
• Gently cover the top of the rectangle with the softened butter, taking care not to tear the dough. Keep a 1/2 inch (1.25 centimeter) clear border around the edges.
• Cover the butter evenly with the cinnamon sugar mixture.
• Tightly roll up the rectangle, long side to long side, pinching the seam to seal.
• Use a sharp knife to make diagonal cuts across the roll at an angle about 2 inches (5 centimeters) apart, alternating the direction of the cut, to make individual rolls with a short side and a long side in a triangle shape.
• Place the rolls long side down on the prepared baking sheets at least 2 inches (5 centimeters) apart.
• Use your finger to press down in the center of each roll to fan out the spiraled edges.
• Cover the baking sheets with towels and allow to rest at room temperature until puffed, about 30 minutes.
• In a small bowl, beat the egg, then brush gently over the puffed rolls. Top the center of each roll with a sprinkling of the pearl sugar.
• Bake in the preheated oven until golden, about 10-14 minutes.
• The Korvapuustit are best warm from the oven and the day they are baked.