Korvapuustit (Finnish Cinnamon Rolls)

A recipe for Korvapuustit (Finnish Cinnamon Rolls)! These cardamom-scented pastries are filled with swirls of cinnamon sugar and baked until golden.

Brunch Week

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

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 has a unique shape with spirals on either side 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 it up long side to long side, the dough is cut into alternating diagonal slices to create individual triangular-shaped pieces with a 1 inch (2.5 centimeter) short side and 2 inch (5 centimeter) long side.

The pieces are arranged 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 generous sprinkling of pearl sugar. This will create a nice golden color and wonderful contrast with the soft pastry.

These Korvapuustit are best warm from the oven while the center is still soft, especially alongside a cup of coffee. Otherwise, store leftovers in an airtight container at room temperature and enjoy within a day.

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.

For a little more texture, generously top each Korvapuusti with raesokeri (pearl sugar) after brushing with the egg wash.

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 online.

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

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.

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 1-2 hours to double in size. During the winter with cooler temperatures, it usually takes closer to 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.

I mixed together the sugar and cinnamon before sprinkling over the surface of the dough. Some recipes sprinkle the sugar first, then the cinnamon over the top.

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

Brush each Korvapuusti lightly with the egg wash. You want an even coating, but try to keep it from pooling around the bottom or in the pressed center.

Bake the Korvapuustit with the rack placed on the upper third level of the oven, as far away from the lower heat source as possible while still giving room for the rolls to rise and become golden. This allows for even baking before the bottoms darken too much.

More 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

This recipe was originally posted in June 2022 and updated in November 2025 with new photos and slight adjustments to the sugar, flour, and cinnamon.

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)! These cardamom-scented pastries are filled with swirls 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 10 -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
• 4 cups (500 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1 1/2 teaspoons ground cardamom preferably freshly ground
• 1/2 teaspoon salt
• 5 tablespoons (70 grams) unsalted butter softened at room temperature
• 1 large egg

Cinnamon Sugar Filling:

• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon ground cinnamon
• 4 tablespoons (56 grams) unsalted butter completely softened at room temperature

Topping:

• 1 large egg
• Pearl sugar Raesokeri

Instructions

To make the dough:

• In a medium 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 frothy yeast with milk mixture, then the softened 5 tablespoons (70 grams) butter and egg to bring together the dough.
• On a lightly floured surface, knead the dough until soft and smooth. 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, 1-2 hours.

To assemble:

• Preheat oven to 400˚F (200˚C). Place the rack in the top third of the oven, making sure there is space above for the rolls to rise. 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 14 x 22 inches (35.5 x 56 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 well to seal.
• Use a sharp knife to cut the dough into alternating diagonal slices to create individual triangular-shaped pieces with a 1 inch (2.5 centimeter) short side and 2 inch (5 centimeter) long side.
• Place the rolls long side down on the prepared baking sheets at least 2 inches (5 centimeters) apart.
• Use the side of your hand, finger, or two thumbs 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 well, then brush gently over the puffed rolls, taking care to not let any excess drip around the bottom or pool in the center.
• Cover the center of each roll with a sprinkling of the pearl sugar.
• Bake the rolls in the preheated oven until golden, about 12 minutes. If baking both sheets at the same time, rotate at around 6 minutes.
• Remove the Korvapuustit from the baking sheets and allow to cool on a wire rack or enjoy warm.