Finnish cinnamon rolls (korvapuustit) are soft, buttery pastries made with a lightly sweet, cardamom-scented dough and a warm cinnamon filling. Traditionally enjoyed with coffee in Finland, these classic rolls are baked until golden and irresistibly fragrant. This recipe uses a simple starter dough (taikinajuuri) for extra fluffiness and rich flavor. It’s a beloved recipe in our family, one my son started baking when he was still at school, and it has since become a true family favorite.
A Family Favourite That Never Fails
This recipe holds a special place in my heart because it came from my son. He got excited about baking these korvapuustit years ago, and ever since, they’ve become a tradition in our kitchen. He is always very precise about the baking time; he says that’s what makes or breaks the perfect cinnamon roll. Too long in the oven and the buns turn dry; too short and they’ll be doughy in the middle. He’s also quite strict about using real butter instead of margarine, saying it makes all the difference in the flavor and softness of the rolls.
It can be tricky to give an exact baking time since ovens differ so much. One good tip is to watch both the top and the bottom of the rolls. When they have a beautiful golden colour on top and the base looks lightly browned, they’re ready. And don’t forget, they keep cooking for a few minutes after coming out of the oven, as the residual heat finishes the job.
These buns are soft, buttery, and filled with the perfect balance of cinnamon and cardamom. The starter dough makes them especially fluffy, and the sweet aroma that fills the kitchen while baking is pure comfort. It’s the kind of scent that brings everyone around the table.
Traditional Finnish Cinnamon Rolls with Coffee
In Finland, korvapuustit are a classic part of any good kahvipöytä — a coffee spread filled with homemade pastries and treats. We often make this recipe for family gatherings or weekend baking, and it never disappoints. The batch size is generous, about three baking trays, but they freeze well and taste just as delicious when reheated.
In our family, we love cardamom, so we usually add a little more than what’s written in the recipe. The flavour pairs perfectly with the sweet cinnamon filling and gives the rolls that distinct Finnish touch. Enjoy them warm with cold milk, or the Finnish way, with a strong cup of coffee or tea.
This is a traditional recipe we return to again and again. It’s reliable, comforting, and always brings a sense of home with every bite.
If you enjoy these cinnamon rolls, you might also like some of my other favorite Finnish baking recipes, like Meringue Cookies, Finnish Apple Cake, and Finnish Strawberry Layer Cake. You can find even more traditional Finnish treats in my Finnish recipe collection.
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Finnish Cinnamon Rolls (Korvapuustit) with Starter Dough
Ingredients
Starter Dough (Taikinajuuri)
- 500 ml 2 cups milk
- 50 g fresh yeast
- 4 dl 1⅔ cups all-purpose flour
- 2 tbsp sugar
Dough
- 2 eggs
- 2 tsp salt
- 2 dl ¾ cup sugar
- 1½ tbsp ground cardamom
- 10 –12 dl 4–5 cups all-purpose flour
- 200 g ¾ cup + 2 tbsp butter, melted
Filling
- 50 g 3½ tbsp butter, melted
- 6 tbsp sugar
- 1½ tbsp ground cinnamon
For Brushing & Topping
- 1 egg for brushing
- Pearl sugar for topping
Instructions
Prepare the Starter Dough
- Warm the milk to 37°C (98°F). Crumble the yeast into the milk and stir until dissolved. Add sugar and flour, then mix until smooth. Cover the bowl with a clean kitchen towel and let the starter rise in a warm place for 15–20 minutes, until it starts to bubble.
Make the Dough
- Add eggs, salt, sugar, and cardamom to the bubbly starter. Gradually add flour while kneading the dough by hand. Pour in the melted butter and continue adding flour until the dough just starts to pull away from your hands and the sides of the bowl. Cover with a towel and let it rest for 10 minutes.
Prepare the Filling
- Melt the butter. Mix sugar and cinnamon together in a small bowl.
Shape the Rolls
- Divide the dough into three equal parts. Roll one part into a large rectangle. Brush with melted butter and sprinkle evenly with the cinnamon-sugar mixture. Roll up tightly from the long edge into a log. Cut the log into triangles and press the narrow tip of each triangle down with your thumb to form the classic korvapuusti shape.
- Place the buns on a baking sheet lined with parchment paper. Cover with a towel and let rise for 10–15 minutes.
Bake
- Brush each bun with beaten egg and sprinkle with pearl sugar. Bake on the middle rack at 225°C (437°F) for 10–15 minutes, depending on size, until golden brown.
Cool and Serve
- Remove from the oven and cover with a clean towel to keep them soft. Enjoy warm with coffee or tea!
