Korvapuusti – Finnish cinnamon rolls

Ingredients for 1 servings:

• 100 g butter
• 250 ml whole milk
• 25 g yeast, fresh
• 85 g sugar
• 1 tbsp cardamom powder
• ½ tsp salt
• 1 packet of vanilla sugar
• 450 g flour
• 100 g butter
• 110 g brown sugar
• 2 ½ tbsp cinnamon powder
• 50 g almonds, ground
• possibly cardamom powder
• 1 egg(s)
• some granulated sugar, for sprinkling
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Spicy and sweet with a pinch of cardamom

Melt the butter in a saucepan or in the microwave. Heat the milk to lukewarm (approx. 37°C, or 42°C for dry yeast). Crumble the yeast into the milk and whisk until dissolved. Stir the sugar, cardamom, vanilla sugar, and salt into the milk. Gradually add half of the flour while stirring. Add the melted butter, then stir in the rest of the flour. Knead the dough for about 10 minutes with a hand mixer or food processor until elastic. Cover the dough and let it rest in a warm place for 45 minutes. Mix the softened butter with the brown sugar and cinnamon. Optionally, add cardamom. Roll out the dough on a floured surface into a thin log (approx. 35 x 70 cm). Spread the filling evenly over the dough and sprinkle with almonds. Roll up the dough, starting from the longer side. Carefully press the seam together. Cut the log into 16 trapezoidal pieces. Place the wide side on a baking sheet, then press the flat side in with two fingers or a wooden spoon to create the typical shape. Cover the formed cinnamon rolls and let them rest for another 20 minutes. Preheat oven to 200°C (top/bottom heat). Brush the cinnamon rolls with beaten egg, sprinkle with sugar, and bake for 12-15 minutes. Additional information: Almonds can be omitted from the filling. Cardamom has a strong flavor. If you’re not familiar with it, use it sparingly.