Finnish Cinnamon Buns (Korvapuusti)
Rich, moist cinnamon buns using cardamom-flavored pulla dough as the base
Ingredients
- 1/3 recipe of my basic pulla dough
- 4 Tbsp unsalted butter at room temperature
- 1/2 cup lightly packed brown sugar
- 1 Tbsp ground cinnamon
- Optional topping:
- 1 Egg
- 1 Tbsp milk
- Pearl sugar
Instructions
- Preheat oven to 400 degrees Farenheit. Lightly grease a baking sheet with cooking spray and set aside.
- Begin at step 10 of pulla: 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.
- Place butter, brown sugar and cinnamon in a mixing bowl and mix thoroughly with a fork until a smooth mixture forms.
- 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. See the recipe notes for further notes on shaping.
- 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.
Notes
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.
Nutrition
Serving: 1rollCalories: 240kcalCarbohydrates: 39gProtein: 4gFat: 8gFiber: 1gSugar: 16g
Tried this recipe?Let us know how it was!