Finnish Cinnamon Pastries (Korvapuusti)

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about The Spruce Eats' Editorial Process
Updated on 08/22/21
Finnish Cinnamon Pastries (Korvapuusti)

The Spruce / Bahareh Niati
Prep: 2 hrs 15 mins
Cook: 10 mins
Total: 2 hrs 25 mins
Servings: 14 servings
Yield: 14 korvapuusti
Nutrition Facts (per serving)
311 Calories
8g Fat
53g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 14
Amount per serving
Calories 311
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 45mg 15%
Sodium 174mg 8%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 7%
Total Sugars 18g
Protein 6g
Vitamin C 0mg 1%
Calcium 55mg 4%
Iron 2mg 14%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Your kids will stand in line for Finland's version of "slapped ears": cardamom buns filled with brown sugar and cinnamon.

Ingredients

For the Pastries:

  • 1 cup lukewarm milk

  • 2 ounces (4 tablespoons) unsalted butter, melted, at room temperature

  • 1 (0.25-ounce) packet dry yeast ​(2 1/4 teaspoons)

  • 1/2 cup sugar

  • 1 teaspoon salt

  • 1 tablespoon freshly ground cardamom

  • 2 large eggs, beaten, divided

  • 4 to 5 cups all-purpose flour

  • Pearl sugar, or rock sugar, for garnish

For the Filling:

  • 2 ounces (4 tablespoons) unsalted butter, melted

  • 3/4 cup brown sugar, packed

  • 2 heaping tablespoons ground cinnamon

Steps to Make It

  1. Gather the ingredients.

    Finnish Cinnamon Pastries (Korvapuusti) ingredients

    The Spruce / Bahareh Niati

  2. In a large mixing bowl, combine milk, 4 tablespoons melted butter, yeast, and sugar. Allow it to sit for 10 minutes until yeast begins to bubble.

    In a large mixing bowl, combine milk, melted butter, yeast, and sugar

    The Spruce / Bahareh Niati

  3. Stir in salt, cardamom, and 1 beaten egg.

    Stir salt, cardamom, and 1 beaten egg into the yeast mixture

    The Spruce / Bahareh Niati

  4. Then gradually stir in 4 to 5 cups flour until dough pulls away from the side of the bowl. If using a stand mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness.

    dough in a stand mixer bowl

    The Spruce / Bahareh Niati

  5. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.

    Place dough in a greased bowl, cover with a towel

    The Spruce / Bahareh Niati

  6. Punch down dough.

    punch down dough

    The Spruce / Bahareh Niati

  7. Then divide into two equal halves.

    divide dough into two equal halves

    The Spruce / Bahareh Niati

  8. Roll each half into an 8x14 rectangle.

    roll out dough

    The Spruce / Bahareh Niati

  9. Brush each half with melted butter.

    brush dough with melted butter

    The Spruce / Bahareh Niati

  10. Then sprinkle with brown sugar and cinnamon.

    sprinkle the dough with brown sugar and cinnamon.

    The Spruce / Bahareh Niati

  11. Starting from the long side, tightly roll each half into a long "snake".

    tightly roll each dough into a long "snake".

    The Spruce / Bahareh Niati

  12. With a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).

    With a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls

    The Spruce / Bahareh Niati

  13. Place each roll, point up, on lightly greased cookie sheets.

    Place each roll, point up, on lightly greased cookie sheets

    The Spruce / Bahareh Niati

  14. Then use a finger or a spoon to press down each tip to form ear-shaped rolls.

    use a finger to press down each tip to form ear-shaped rolls

    The Spruce / Bahareh Niati

  15. Cover with clean towels and allow to rise another hour, until doubled.

    cover the rolls on the cookie sheet with a towel

    The Spruce / Bahareh Niati

  16. Preheat oven to 400 F. Brush each roll with beaten egg.

    Brush each roll with beaten egg

    The Spruce / Bahareh Niati

  17. Sprinkle with pearl sugar and bake on center rack for 10 to 15 minutes, or until golden brown.

    Sprinkle the rolls with pearl sugar and bake on center rack

    The Spruce / Bahareh Niati

Tips

  • Make sure all of your ingredients are at room temperature for the best results.
  • Cinnamon rolls are best when eaten fresh and warm. They will last for up to three days in an airtight container, or you can freeze them for later use. If you do freeze them, wrap them individually, then just reheat in microwave.

Korvapuusti vs. Cinnamon Rolls

Korvapuusti, or Finnish cinnamon rolls, are topped with pearl sugar and use cardamom, while the cinnamon roll recipes that most are familiar with, are topped with glaze or icing and use cinnamon.