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Korvapuustit (Finnish Cinnamon Rolls) next to pansies, cinnamon sticks, and cardamom pods.
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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
Cook Time 12 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 2 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.