We’re back again with another delectable way to use pulla dough! Today it’s Finnish Cinnamon Buns, or Korvapuusti. Don’t ask me how that’s pronounced, by the way: I’ve been letting my Finnish Duolingo slide lately.
If you’ve already made pulla or Butter-Eye Buns, you’re familiar with the way the heavenly scent of cardamom baking in your oven infuses your kitchen. This recipe uses the same rich, cardamom-flavored base dough, and adds a filling of butter, brown sugar and cinnamon. The cinnamon/cardamom combo is amazing, and brown sugar adds some caramel-ness that I love. A lot of traditional recipes use white sugar in the filling, which is really good as well, but I tend to opt for brown sugar in my cinnamon buns!
This Finnish cinnamon bun recipe, as mentioned above, begins with pulla dough! This post won’t include the recipe for the base dough: it begins with the dough already made, risen, ready to be shaped. One third of my pulla dough recipe makes one dozen cinnamon buns, which is what the recipe in this post is for. If you want to use the entire pulla recipe on these, you can triple it; if you make a half pulla recipe, multiply this one by 1.5 for 18 buns; or use one third, and make other treats with the remaining dough.
Tools needed for Finnish cinnamon buns
Ingredients for Finnish cinnamon buns
- Pulla dough!
- Brown sugar
- Ground cinnamon
- Milk (optional, for egg wash)
- Pearl sugar (for topping-if desired!)
Begin with pulla dough at step 10 (risen and ready to be shaped).
Preheat oven to 400 degrees Farenheit. Lightly grease a baking sheet and set aside.
Lightly flour a clean surface. Roll out the dough into a rectangle, 12×16 inches or slightly larger. It is pretty elastic dough and will want to spring back onto itself a bit.
In a small microwave safe bowl, melt butter. Whisk in brown sugar and cinnamon until fully blended. Spoon the filling onto the dough and spread evenly to the edges, leaving about a 1/4 inch border.
Roll, starting with one of the long edges, until the dough is completely rolled into one long cylinder.
Slice, using a sharp knife or some unflavored dental floss, into 12 pieces. Your cutting technique might vary depending on the shape you want to achieve. For a conventional circular cinnamon roll shape, slice 12 straight pieces, and place them on the prepared baking sheet, spiral facing up.
For a traditional Finnish “cinnamon ear” shape, slice diagonally. Each piece should have a thin (about 1/2 inch) side and a thick (about 3 inches) side. The end pieces will vary a little. Place them on the baking sheet thin side down: the spirals will face out. Press down in the middle with your thumbs: the spirals will turn out into “ears”.
Leave on baking sheet to rise again until puffy, about 20 minutes. While rising, whisk together egg and milk. Once buns are risen, brush egg wash onto buns, and sprinkle on pearl sugar, if desired!
Place in preheated oven and bake until fragrant and golden brown, 18-23 minutes.
Let cool on pan for a few minutes.
Enjoy! These are coffee’s best friend.
- 1/3 recipe of my basic pulla dough
- 4 Tbsp unsalted butter
- 1/2 cup lightly packed brown sugar
- 1 Tbsp ground cinnamon
- Optional topping:
- 1 Tbsp milk
- Pearl sugar
- Preheat oven to 400 degrees Farenheit. Lightly grease a baking sheet with cooking spray and set aside.
- Begin at step 10 of pulla dough: risen, ready to be shaped. On a clean, lightly floured surface, roll out 1/3 of pulla dough into a rectangle about 12 inches by 16 inches.
- In a microwave safe bowl, melt butter, and whisk in brown sugar and cinnamon until fully combined.
- Spoon filling mixture onto dough and spread to edges.
- Beginning with one long side, roll the dough into a cylinder.
- Cut into 12 pieces-you can use a knife, I prefer the (unflavored) dental floss method.
- Place the rolls onto the prepared pan, and let rise for about 20 minutes, or until puffy.
- If desired, lightly beat egg and milk with a fork and use a pastry brush to brush over rolls. Sprinkle with pearl sugar.
- Bake 18-23 minutes, until fragrant and golden brown.
1. This dough is pretty elastic, and has a tendency to spring back on itself. I like to get it rolled out fairly thin for more spiral.
2. These can be sliced into circles for a conventional "roll" shape; place them on the sheet to rise flat with the spiral facing up. For a more traditional Finnish "cinnamon ear" shape, slice them at an angle, place them on the baking sheet with the thick cut side down and the spirals facing outward, and press down. The spirals will turn outward into "ears".
3. In Finland, these are served un-iced, but if you prefer, you can drizzle royal icing over them.
How did they turn out? Let me know in the comments!