Korvapuusti: Finnish Cinnamon Buns

Korvapuusti: Finnish cinnamon buns that bring the taste of Nordic comfort to your table. A must-try for cardamom and cinnamon lovers!

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There’s no shortage of Nordic bakeries and cafés in London, and it was while I was living there that I got to learn as much as I could about Northern Europe’s enchanting pastries. Around the corner from my husband’s office in Soho was Nordic Bakery (sadly now closed), and often we’d meet there for coffee and a treat between meetings and errands.

I could never refuse one of their famous cinnamon buns, which were baked in-house daily and always served warm. It was the first time I saw the sideways rolled Finnish cinnamon buns, or korvapuusti. They had a golden-brown exterior and soft interior full of buttery cardamom and cinnamon flavor.

Since they closed, I’ve been working on a recipe to make my own version of korvapuusti at home. The Nordic Bakery cinnamon buns had countless thin layers of dough, but I prefer to make mine with thicker, softer layers. While I’ve experimented with a sourdough version, I always turn back to this easy and classic version.

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What Are Korvapuusti?

Translating to “a slap on the ear,” korvapuusti are a cherished part of Finnish coffee culture. They are enjoyed during “pullakahvit,” a coffee break featuring a warm, freshly baked bun.

These lightly sweetened, cardamom-infused buns are rolled with a buttery cinnamon filling, shaped into signature pinwheels, and sprinkled with pearl sugar. Their shape beautifully highlights the hypnotic swirls of rich dough and cinnamon filling.

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Ingredients for Korvapuusti

Most of the ingredients for korvapuusti are pantry staples. I’ve found whole cardamom seeds at many grocery stores or online. If you can’t find whole cardamom seeds, you can use ground cardamom. I usually buy pearl sugar online, but you can find it at specialty stores. If you can’t find pearl sugar, you can use turbinado sugar as a substitute.

For the Dough

• Bread flour: the higher protein content of bread flour absorbs more liquid and creates a fluffier bun with a nice chew.
• Wholegrain flour: For added flavor, I like to use a small amount of rye, whole wheat, or other wholegrain flour. You can substitute more bread flour if you prefer.
• Granulated sugar: Sugar feeds the yeast and sweetens and tenderizes the dough.
• Instant yeast: I almost always use instant yeast because it doesn’t need to be hydrated or activated before use. My favorite is SAF instant yeast. I bought a large bag, which I stored in an airtight container in my freezer and bake with it directly from the freezer.
• Cardamom: For a speckled dough with the freshest flavor, I coarsely grind whole cardamom seeds with a blender or a mortar and pestle to add to the dough. You can substitute with one teaspoon of ground cardamom.
• Salt: Different salts vary in density and saltiness, so I often measure salt by weight. For this dough, I use 6g (about one teaspoon of sea salt or 1 3/4 teaspoons of Diamond Crystal Kosher salt).
• Milk: I always bake with whole milk for the best flavor and texture. You can use reduced-fat milk if that’s what you have on hand.
• Egg: An egg adds richness and structure to the dough
• Butter: Butter adds richness and flavor to the dough. Fat also coats gluten, which hinders some of the gluten development, creating a softer dough.

For the Filling

• Butter: Butter makes the filling spreadable and adds richness and flavor.
• Brown sugar: Use either light or dark brown sugar for its complex, caramel sweetness.
• Cinnamon: I like using Ceylon cinnamon (or true cinnamon) in these buns. Its mild flavor is irresistibly sweet and citrusy.
• All-purpose flour: A spoonful in the filling thickens it as it bakes, preventing it from leaking onto the baking tray.

For Assembly

• Egg wash: A simple egg wash of beaten egg and water gives the buns a shiny golden brown finish and makes the pearl sugar stick.
• Pearl sugar: Pearl sugar is the traditional topping for korvapuusti. It is a chunky sugar that doesn’t melt easily and adds a sweet, crunchy topping to cinnamon buns.

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Tips for the Perfect Korvapuusti

• To activate the yeast and ensure good fermentation, ensure the butter and egg are at room temperature. Heat the milk to about 40°C (110°F) in the microwave or on the stove.
• In the winter, I let the dough rise in the oven using the proofing function or with the pilot light on. If you proof the filled buns in the oven, ensure the oven isn’t too warm, or the butter will melt out of the filling.
• If you have difficulty finding pearl sugar, you can get some of the sweet crunch by substituting turbinado sugar or skip it.
• Depending on where the seam lies, some of the buns might begin to unravel in the oven. I’ve successfully reshaped them while they’re still warm from the oven. The sugary filling will be hot, so be careful and use a utensil to prevent burning your fingers.
• When overbaked, korvapuusti can be dry. For the best texture use an instant-read thermometer and bake them to an internal temperature of 85°C (185°F).

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Serving Suggestions

The best way to enjoy korvapuusti is to have pullakahvit (coffee with a bun). Serve the cinnamon buns warm from the oven with a hot cup of coffee or tea.

Whether it’s a lazy weekend brunch or an afternoon treat, these buns bring a touch of Nordic comfort to any moment.

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How to Store Korvapuusti

Once cool, store leftover cinnamon buns in an airtight container for up to 1 day. Reheat in a 175°C (350°F) oven for 10 minutes or in the microwave for 15 to 30 seconds.

Other Nordic Recipes You’ll Love

If you’re enchanted by the flavors of Korvapuusti, explore other Nordic classics like:

• Mustikkapiirakka
• Hindbaersnitter
• Apple rye cake
• Brunsviger

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Korvapuusti: Finnish Cinnamon Rolls

Yields 10 to 12 cinnamon buns.
Prep time: 1 hour
Rising time: 2 1/2 hours
Cook time: 12 to 15 minutes

Ingredients:

For the Dough

1. Combine the dry ingredients:

Whisk together the bread flour, whole grain flour, sugar, instant yeast, cardamom, and salt in the bowl of a stand mixer fitted with the dough hook attachment.

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2. Mix the dough:

Pour in the milk and add the egg and softened butter. Mix on low speed (speed 1 on a KitchenAid) until the dough comes together, then increase to medium speed (speed 2) and continue kneading for 8 minutes. The dough should be smooth and elastic.

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3. Bulk fermentation:

Scrape the dough into a clean bowl and cover. Set it in a warm spot to rise until roughly doubled in size, about 1 hour.

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For the Filling:

While the dough rises, prepare the filling.

1. Make the filling: 

Add the butter, brown sugar, cinnamon, and flour to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the paste is creamy and light, about 3 minutes.

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Assemble and Bake:

1. Roll out the dough:

Line a baking sheet with parchment paper. Set aside.

Dust a work surface lightly with flour. Transfer the dough onto the floured surface and sprinkle some more flour on top. Use a rolling pin to roll the dough into a rectangle of about 38cm by 30cm (15 inches by 12 inches), with the long side parallel to the edge of your work surface.

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2. Fill the buns:

Scoop the filling onto the dough and use an offset spatula to spread the filling into a thin, even layer over the entire surface.

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3. Shape the buns:

Starting with the edge nearest you, roll up the dough to form a 15-inch log, ending seam-side down. Use a sharp knife or bench scraper to cut the log into 10 to 12 triangular-shaped pieces, roughly 2 inches on the wide end and 1 inch on the narrow end.

Transfer the buns to the parchment-lined baking sheet, spacing them at least 2 inches apart. Rotate the buns so the narrow end faces up, reaching a peak. Use your finger to press into the center of each bun to fan out the spiraled edges.

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4. Second rise:

Cover with a clean tea towel and leave in a warm spot to rise for 1 hour to 1 hour and 15 minutes, or until they’re slightly puffy and almost doubled in size.

5. Bake the buns:

Preheat the oven to 200°C (400°F).

In a small bowl, beat an egg with 1 tablespoon of water.

Gently brush each bun with the egg wash and top with a large pinch of pearl sugar.

Bake the buns in the preheated oven for 15 minutes or until golden brown and the interior temperature registers at least 85°C (185°F) on an instant-read thermometer.

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6. Serve:

Serve warm with a cup of coffee.

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Nutrition

Calories: 224kcal | Total Fat: 8g | Carbs: 33g | Sugars: 9.9g | Protein: 4.6g | Sodium: 198mg | Fiber: 1.4g

The nutrition information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.