Finnish Cinnamon Rolls (Korvapuusti) – A Traditional Recipe
Article by: Sanna Eeva
Korvapuusti is a sweet cinnamon roll filled with butter, sugar, and cinnamon, a beloved treat in Finland. The name translates roughly to “slapped ears,” referring to its distinctive shape. For many Finns, korvapuusti evokes childhood memories of homemade baking, where parents or grandparents would fill the house with the irresistible aroma of fresh pastries on a Saturday morning.
Although many Finns today buy their korvapuusti from cafés and bakeries, the pastry remains a cultural staple and can be found in nearly every café, gas station, and bakery across Finland. Korvapuusti has earned its place as Finland’s unofficial national pastry.
Classic Korvapuusti Recipe (Makes About 15 Rolls)
Ingredients:
Dough:
- 5 dl milk (2 cups)
- 50 g fresh yeast (1.75 oz)
- 1 egg
- 1½ dl sugar (⅔ cup)
- 1 tsp salt
- 1 tbsp cardamom
- About 1 kg wheat flour (8 cups)
- 100–150 g melted margarine or butter (7–10 tbsp) or
- 1 – 1 ½ dl liquid margarine (½–⅔ cup)
Filling:
- 100 g butter or margarine (7 tbsp)
- 1 dl sugar (⅓ cup)
- Ground cinnamon
For Brushing:
- 1 egg
Topping:
- Pearl sugar
Instructions:
- Warm the milk to lukewarm. Crumble the fresh yeast into a mixing bowl, add the warm milk, and let the yeast dissolve. Add the egg, sugar, salt, and cardamom.
- Gradually mix in enough flour to create a thick, porridge-like consistency. Beat the mixture until smooth and glossy.
- Knead the remaining flour into the dough by hand, leaving some flour for later use. Knead the dough until it becomes smooth and elastic. Do not skip this step, as thorough kneading ensures the best texture.
- Add the melted butter or margarine and knead until the dough pulls away from the bowl and your hands.
- Cover the bowl with a clean cloth and let the dough rise in a warm, draft-free place until doubled in size (about 30 minutes).
- Turn the risen dough onto a floured surface and divide it into two equal portions. (Do not knead the risen dough further, as you would for small round buns.)
- Roll each portion into a rectangular sheet (about 30×60 cm or 12×24 inches). Spread a thin layer of softened butter over the dough and sprinkle with sugar and cinnamon.
- Roll the dough into a tight log, leaving the seam on the bottom. Cut into about 15 diagonal pieces.
- Place each piece upright with the narrower end facing up. Press down on the center of each piece with your fingers so the cut edges fan out, creating the distinctive “ear” shape.
- Arrange the rolls on a baking sheet lined with parchment paper.
- Cover with a cloth and let them rise for about 20 minutes.
- Brush the risen rolls lightly with beaten egg and sprinkle with pearl sugar.
- Bake in a preheated oven at 225°C (435°F) for 8-10 minutes, or until golden brown.
- Let the rolls cool slightly under a cloth before serving.
Korvapuusti is best enjoyed fresh out of the oven, slightly cooled, with a glass of cold milk or a cup of filter coffee.
The Secret Ingredient: Cardamom
Unlike other cinnamon rolls, Finnish korvapuusti has a unique flavor thanks to the addition of cardamom in the dough. The dough is traditionally made with fresh yeast, milk, and wheat flour, resulting in a soft and slightly stretchy texture. Proper dough rising is a time-honored tradition, with the bowl often placed in a warm spot, such as on a wooden stove or in a sink filled with warm water.
The filling consists of a generous amount of butter, sugar, and cinnamon. The extra fat not only enhances the taste but also helps the rolls stay moist and fresh for longer.
How Korvapuusti Gets Its Shape
After the dough is rolled out and filled, it is tightly rolled into a log and cut into diagonal pieces. Each piece is then pressed in the middle with fingers to create the characteristic ear-like shape. The rolls are brushed with egg wash, sprinkled with pearl sugar, and allowed to rise before baking to perfection.
The History of Korvapuusti in Finland
Korvapuusti made its way into Finnish cuisine via Sweden, with its origins likely tracing back to Germany, where a similar pastry called Franzbrötchen exists. Wheat-based pastries were a rare delicacy in Finland during the late 19th century, enjoyed only by the upper class at special events. It was not until after World War II that wheat, butter, and sugar became widely available, making korvapuusti a common household treat.
By the 1950s, Finnish-grown wheat had improved in quality, allowing for better baking results. Before then, commercial bakeries relied on imported wheat, as domestic wheat did not provide the necessary elasticity for risen pastries.
The Meaning Behind the Name “Korvapuusti”
The origin of the name korvapuusti is unclear, but it has a double meaning in Finnish. Besides referring to the pastry, the word also means a light slap to the ear, similar to the Swedish word örfil (which also refers to a similar pastry). Some believe the name comes from the roll’s twisted shape, resembling both an ear and a handprint.
Baking Korvapuusti at Home: A True Finnish Experience
Baking korvapuusti from scratch is a true Finnish tradition. The process takes time, as the dough needs to rise properly, making it a labor of love rather than a quick fix. Because of the effort involved, many people bake large batches and freeze some for later. A quick warm-up in the microwave brings them close to their original freshly baked state.
Serving coffee with something sweet is a deeply rooted Finnish custom. In some dialects, the phrase “jotain kastamista” (“something to dip”) refers to the tradition of serving a sweet treat alongside coffee. Historically, dipping dry baked goods into coffee or milk softened them for easier eating—a practice still common with korvapuusti today.
Beyond Korvapuusti: Other Finnish Sweet Buns
The same dough used for korvapuusti can be shaped into different types of buns, such as small round pikkupulla. Unlike korvapuusti, these plain buns are kneaded again before shaping. Some are filled with jam and whipped cream to make laskiaispulla (Shrove buns), while others have raisins kneaded into the dough. Another variation is voisilmäpulla (“Butter eyed bun”), where a small indentation is filled with a butter and sugar mixture before baking.
Finland’s Official Cinnamon Roll Day
Every year on October 4th, Finland celebrates National Korvapuusti Day. This is the perfect time to enjoy these warm, comforting treats with family and friends!
Whether homemade or bought from a bakery, korvapuusti remains one of Finland’s most beloved pastries, bringing warmth and nostalgia with every bite.
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Sauna Hermanni 
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