Sometimes I’ll make something just because I think it’s pretty. Don’t get me wrong – I won’t attempt a recipe if I don’t think it will taste good, but it’s more fun to work on if the finished product has some eye appeal. Such was the case with these Finnish cinnamon rolls aka korvapuusti or “slapped ears.”
These petite pastries are made with a traditional “pulla” or sweet dough flavored with cardamom and a cinnamon-butter filling. Once the dough rises, you roll up the dough into a log as if making regular cinnamon rolls but then cut the slices at a bias so you end up with triangular versus cylindrical pieces. This helps create the pretty “slapped ear” shape.
Since Finnish cinnamon rolls are smaller than your average bakery offering, serve a few with a cup of coffee for breakfast or an afternoon treat.
Recipe adapted from girlichef.
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1⅛ teaspoons active dry yeast
- ½ teaspoon sea salt
- ½ cup milk
- 4 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ egg, room temperature (see notes)
- 3 tablespoons unsalted butter, softened
- 2 tablespoons light or dark brown sugar
- 1 teaspoon ground cinnamon
- pinch sea salt
- ½ egg, lightly beaten
- granulated sugar
- In a large bowl, combine the flour, cardamom, yeast and salt. I always make yeast breads by hand, but you could also mix everything in the bowl of a stand mixer.
- In a separate bowl, warm the milk until it's hot enough to melt the butter - a minute in the microwave should do. Stir in the butter, and then add the granulated sugar and ½ egg.
- Pour the milk mixture into the flour mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it's smooth and elastic - this will take about 10 minutes (less if using a stand mixer). Place the dough in a lightly oiled bowl, cover and let it rise until doubled, 1-2 hours.
- Beat the butter, brown sugar, cinnamon and salt together until well combined. Set aside at room temperature.
- Line a baking sheet with parchment paper and set aside.
- Turn the risen dough out onto your work surface (you shouldn't need to flour it) and divide in half; set one piece aside.
- Roll one portion of dough into a 12″x10″ rectangle. Spread half of the filling over the dough in an even layer all the way to the edges. Roll it up lengthwise into a long log and pinch seam to seal. Set aside and repeat with remaining dough portion.
- Cut each log into 8 V-shaped pieces; the point of the V should measure about ¾" and the base should measure about 2".
- Turn each piece so the point is facing up and, using your finger, press the point down into the base. Place the rolls on the prepared baking sheet, leaving enough room for them to rise a bit.
- Brush the rolls lightly with the beaten egg and sprinkle with granulated sugar. Set aside and let rise, uncovered, for 30 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Bake the rolls for 20 minutes or until golden. Serve warm or at room temperature.
