Finnish Cinnamon Rolls (Korvapuustit) with Starter Dough
These traditional Finnish cinnamon rolls, known as korvapuustit, are made with a soft and flavorful starter dough (taikinajuuri) that gives them an extra fluffy texture and rich taste. Infused with warm cardamom and filled with buttery cinnamon sugar, these buns are a beloved Nordic classic — perfect for cozy mornings, coffee breaks, or a touch of Scandinavian baking magic at home.
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!
Notes
A beloved Finnish tradition: In Finland, korvapuustit are more than just a pastry — they’re a part of everyday life. It’s very common for both children and adults to enjoy these cinnamon rolls fresh out of the oven, still slightly warm, with a glass of cold milk. Of course, they pair beautifully with coffee or tea, too — a perfect fika or cozy afternoon treat.
Batch size: This recipe makes a large portion — about three oven trays (oven racks) of cinnamon rolls. (In Finnish, that would be uunipeltiä, and yes — “oven tray” or “baking sheet” is the right term in English!)
Freezing tips: Korvapuustit freeze very well. Simply let them cool completely, then store in an airtight container or freezer bag. When you’re ready to enjoy, warm them gently in the oven or microwave — they’ll taste just as soft and fragrant as freshly baked.