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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It is time for #BrunchWeek again! Hosted by Christie of A Kitchen Hoor’s Adventures, 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, 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 compared to other spiraled rolls such as Kanelsnegle (Danish Cinnamon Rolls).
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.
The 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 the yeast.
The dough 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.
If the dough is too crumbly and just won’t come together, add some more milk a splash at a time.
In a warm kitchen, the first rise should take about one hour to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.
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.
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
Appetizers and Salads
- 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
Breads, Grains, and Cereals
- Gluten Free Biscuits and Gravy from Frugal & Fit
- Korvapuustit (Finnish Cinnamon Rolls) from Tara’s Multicultural Table
- Quick and Easy Buttermilk Biscuits A Kitchen Hoor’s Adventures
- 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
Korvapuustit (Finnish Cinnamon Rolls)
- 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 (435 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (8 grams) ground cardamom
- 1/2 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter softened at room temperature
- 1 large egg
Cinnamon Sugar Filling:
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (8 grams) ground cinnamon
- 1/4 cup (60 grams) unsalted butter softened at room temperature
- 1 large egg
- Pearl sugar Raesokeri
To make the dough:
- In a small bowl, sprinkle the yeast over the warm milk. Stir and allow to sit until the yeast is frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough attachment or a large bowl, combine the flour, sugar, cardamom, and salt.
- Mix in the softened butter, egg, and yeast with milk to form a dough. Add a little more flour if too sticky to handle (just enough to remove the stickiness- don't add too much or it will create tougher rolls) and a little more milk if too crumbly.
- On a lightly floured surface, knead the dough lightly just until soft and smooth. Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise at room temperature until doubled, about 1 hour (this may take closer to 2 hours in cooler kitchens).
- Line two 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 3 inches (7.5 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.
- Preheat oven to 400˚F (200˚C).
- 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.