Finnish Cinnamon Rolls (Korvapuustit)

Recipe by stormylee

Recipe posted in response to a request, and edited once the poster finally conquered her fear of yeast. Finnish korvapuustit are not turned on their side but sit on their bottom - hence step 12! You can of course turn them on their sides too, and call them "kierrepullat" in Finnish instead! Please note that the amount of gluten in flour varies, so use the amount listed here only as a guideline - while it's perfect for me, you might find you need more or less!

Top Review by Tea Jenny

I am a bit like the other poster, I did change a lot for dietary reasons but the basics of the recipe are what I went on so I think it is a fair review, and I wouldn't of made them but for the fact that I liked the look of this recipe. I did ask the chef if she thought it would be ok to change and she thought it would work out ok. It was better than ok they were amazing. I wrapped them in a tea towel and took the to a friends for morning coffee they were still very warm and they went down a treat.
First of all I used wholewheat flour and one tablespoon of vital wheat gluten, I used 7g of easy bake yeast, 75g of non hydrogenated margarine, 50ml of splenda b/sugar mix, and the same kind of ingredients for the filling. This is such an easy recipe and we just loved them. I will be making them a lot it was such a big hit. Thank you for posting and allowing me to make so many changes to your recipe.

Ingredients Nutrition


  1. Crumble yeast into a bowl.
  2. Melt butter, add milk and gently heat the mixture to 37°C.
  3. Pour over yeast and mix until yeast has dissolved.
  4. Add salt, sugar, cardamom and stir; add about 200 ml of the flour and stir.
  5. Add the rest of the flour and knead dough by hand until smooth and elastic, and it no longer sticks to the bowl (this shouldn't take long) nor to your hand (which takes a bit longer).
  6. Sprinkle some flour on top and cover: let rise for 30 minutes.
  7. Mix the filling ingredients together.
  8. Lightly flour the baking board and turn the dough on it.
  9. Roll dough out to a 40 x 60 cm square.
  10. Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
  11. Cut the roll in 3-4 cm pieces.
  12. "Open" the pieces by pressing the centre of each piece with a handle of a knife so that the centre is pressed down and the sides spread.
  13. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
  14. Brush the rolls with beaten egg.
  15. Bake at 225 C for about 10 minutes.
  16. Cover the rolls while cooling.

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