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Korvapuusti - Finnish cinnamon buns


  • 5 deciliter milk
  • 50 grams fresh yeast or dry
  • 1 1/2 teaspoon salt
  • 2 deciliter sugar
  • 1 tablespoon ground cardamom
  • 1 egg
  • 900 grams wheat flour
  • 100 grams soft butter or margarine


  • 100 grams soft butter or margarine
  • 1 deciliter sugar
  • 2 tablespoons cinnamon

On top

  • 1 egg
  • 5 tablespoons pearl sugar


  • You can make these by hand or with a stand mixer.
    Heat the milk to 37 degrees celcius if you use fresh yeast or 42 degrees if you have dry yeast. Disolve the yeast in the milk.
  • Whisk in the salt, sugar, cardamom and egg into the milk.
  • Gradually whisk in about 6 deciliter of flour. Add the soft butter and kneed the dough until the butter is completely mixed in. Add rest of the flour and mix the dough comes clean off the sides of the bowl and doesn't stick to your hand.
  • Cover the dough with a towel and let it rise to double the size in a warm place, about 30-45 minutes.
  • Divide the dough into two equally sized portions. You can of course make one big square with the whole dough, but it is easier to split it up in two. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a 30x50 centimeter rectangle.
  • Spread half of the soft butter over the dough (all the butter if you bake everything at once). Sprinkle half of the sugar and cinnamom over the butter.
  • Roll the dough in a tight roll.
  • Cut the rolls dianoally into triangle pieces.
  • Turn the narrow side up and press the center with your finger or a knife.
  • Place the buns on a bakingsheet and let them raise under a towel for about 30 minutes.
  • Heat the oven to 225 degrees celcius.
  • Brush each roll with the egg wash and sprinkle with pearl sugar.
  • Bake the buns for about 12-15 minutes.