Finnish Cinnamon Pastries (Korvapuusti)

By Kari Diehl

Updated 06/27/19

Finnish cinnamon rolls
Traditional Finnish cinnamon rolls. JuhaHuiskonen/Getty Images
  • Total: 2 hrs 25 mins
  • Prep: 2 hrs 15 mins
  • Cook: 10 mins
  • Yield: 14 korvapuusti (14 servings)
Nutritional Guidelines (per serving)
181 Calories
9g Fat
25g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 14 korvapuusti (14 servings)
Amount per serving
Calories 181
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 34mg 11%
Sodium 285mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Protein 2g
Calcium 60mg 5%
*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
  • 4 tbsp. melted butter (room temperature)
  • 1 pkg. dry yeast (2 1/4 tsp.)​
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 tbsp. cardamom (freshly ground)
  • 1 beaten egg (plus 1 beaten egg for final glaze)
  • 4 to 5 cups all-purpose flour
  • Garnish: pearl sugar or rock sugar (for dusting)
  • For the Filling:
  • 1/4 cup butter (melted)
  • 3/4 cup packed brown sugar
  • 2 heaping tbsp. cinnamon

Steps to Make It

  1. In a large mixing bowl, combine milk, 4 tbsp. melted butter, yeast, and sugar. Allow to sit 10 minutes until yeast begins to bubble.

  2. Stir in salt, cardamom, and beaten egg, 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.

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

  4. Punch down dough, then divide into two equal halves. Roll each half into an 8x14 rectangle; brush each half with melted butter then sprinkle with brown sugar and cinnamon.

  5. Starting from the long side, tightly roll each half into a long "snake"; with a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).

  6. Place each roll, point up, on lightly greased cookie sheets, then use a finger or a spoon to press down each tip to form ear-shaped rolls. Cover with clean towels and allow to rise another hour, until doubled.

  7. Preheat oven to 400 F. Brush each roll with beaten egg, sprinkle with pearl sugar and bake on center rack for 10 to 15 minutes, or until golden brown.