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Brief Overview
Korvapuusti, Finland’s take on the cinnamon roll, is much more than just a baked treat. It is a warm, spiced companion to coffee breaks, a symbol of comfort in Nordic homes, and a quiet celebration of the country’s love for simple, satisfying baking. While they might look similar to cinnamon buns elsewhere, Korvapuusti carries its own unique charm.
The name itself is delightfully quirky. It translates to something like ‘a slap on the ear,’ a nickname born from the bun’s distinctive folded shape. Whether shared among friends or quietly enjoyed with a hot drink, Korvapuusti has a way of turning a quiet moment into something special. It is the kind of food that brings pause, not just pleasure.
What Is Korvapuusti?
Korvapuusti is a Finnish cinnamon bun shaped into a folded, ear-like twist. Unlike sticky cinnamon rolls dripping with icing, Korvapuusti leans toward the rustic and restrained. The dough is spiced with cardamom, giving it a fragrant depth that sets it apart from its sweeter counterparts.
Baked to a soft golden brown, each roll is brushed with egg and sprinkled with pearl sugar, adding a light crunch to the top. It is typically served warm or at room temperature and always with coffee. In Finland, that pairing is not optional. Coffee and Korvapuusti go hand in hand like old friends.
These buns are a staple during kahvitauko, the coffee break woven into Finnish daily life. Whether at home, in offices or cafes, Korvapuusti is a familiar sight, embodying both hospitality and tradition without needing to say much at all.
Ingredients and Taste
The dough is made with flour, milk, butter, sugar, yeast and a generous touch of ground cardamom, which is often the first aroma to rise from the oven. Once rolled out, the dough is layered with butter, cinnamon and sugar, then tightly coiled and sliced.
Each bun is given a gentle press on top before baking, shaping it into its iconic flattened twist. The outside is slightly crisp, the inside tender and swirled with cinnamon sweetness. But it is the cardamom that leaves the most lasting impression, adding a peppery warmth that lingers just enough.
Unlike richer cinnamon buns, Korvapuusti avoids heavy frostings or sticky toppings. Its sweetness is balanced, never overwhelming. The result is a bun that feels satisfying rather than indulgent, making it easy to reach for a second without thinking twice.
A Taste of History
Korvapuusti has its roots in Swedish and German baking traditions, which introduced spiced breads and buns to Nordic kitchens centuries ago. Over time, the Finnish version took on its own identity, shaped by the country’s affinity for cardamom and the cultural rhythm of coffee breaks.
By the early 20th century, Korvapuusti had become a fixture in Finnish homes and bakeries. Its popularity grew alongside the tradition of pullakahvi, where sweet buns and coffee were shared in social visits. Baking these buns from scratch became part of everyday domestic life.
Today, Korvapuusti represents more than just comfort food. It is an edible slice of Finnish life, steeped in tradition and shaped by the country’s love for honest flavours. Whether baked at home or picked up from a local café, it invites you to slow down and enjoy the small, good things.
Finnish Korvapuusti (Cinnamon Rolls)
Ingredients
For the Dough:
- 250 ml whole milk lukewarm
- 25 g fresh yeast or 7g dry yeast
- 75 g granulated sugar
- 1 tsp ground cardamom
- ½ tsp salt
- 75 g unsalted butter melted and cooled
- 400 g plain flour plus extra for dusting
For the Filling:
- 50 g unsalted butter softened
- 50 g granulated sugar
- 1 tbsp ground cinnamon
For the Finishing:
- 1 egg beaten, for glazing
- Pearl sugar or crushed sugar cubes optional, for topping
Instructions
- To begin, warm your oven to 200°C (fan 180°C) or 400°F. In a large mixing bowl, crumble the fresh yeast into the lukewarm milk and stir until dissolved. If using dry yeast, sprinkle it over the milk and let it stand for 5 minutes until frothy.
- Add the sugar, ground cardamom, and salt into the yeast mixture. Stir briefly to combine, ensuring the sugar dissolves fully. This step infuses the dough with its signature aromatic sweetness.
- Gradually incorporate the melted butter, followed by the flour, adding it in batches. Mix with a wooden spoon until a shaggy dough forms, then knead by hand or with a dough hook for 8–10 minutes, until the dough is smooth, supple, and just slightly tacky.
- Cover the bowl with a clean tea towel and leave the dough to rise in a warm, draft free spot for about 45 minutes, or until doubled in size. Avoid overly hot areas, as excessive heat may impair yeast development.
- Meanwhile, prepare the filling by mixing the softened butter with sugar and cinnamon into a thick, spreadable paste. This ensures even distribution of flavour when the dough is rolled.
- Once risen, tip the dough onto a lightly floured surface. Roll it out into a rectangle roughly 30cm by 40cm. Spread the cinnamon filling evenly over the entire surface, reaching the edges to guarantee each bite is flavourful.
- Starting from the longer side, tightly roll the dough into a log. Slice it diagonally into pieces about 4cm wide, producing the traditional "ear" shape. Press each piece gently at the centre with two fingers to create the characteristic pinch.
- Arrange the rolls on a baking tray lined with parchment paper, leaving room for expansion. Cover lightly and let them rise again for 20 minutes. Just before baking, brush generously with beaten egg and sprinkle with pearl sugar if using.
- Bake for 12–15 minutes until golden brown and fragrant. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with coffee or tea. For extra authenticity, offer with a small pat of butter or a dusting of icing sugar.
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