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Loading...These soft, fragrant Finnish cinnamon buns are enriched with cardamom and filled with a generous layer of butter, cinnamon, and sugar. Shaped into a distinctive ear-like spiral and topped with crunchy pearl sugar, they are a beloved companion to a steaming cup of coffee. Each bite delivers pillowy bread, warm spice, and a caramelized sugar crust that makes them utterly irresistible.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Servings12
Yield12 buns
Nutrition Facts
Per serving (estimated)
- 350 kcalCalories
- 16 gFat
- 9 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 6 gProtein
- 120 mgSodium
- 95 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the dough
- 500 g bread flour
- 200 ml whole milk, lukewarm
- 7 g active dry yeast (1 packet)
- 100 g granulated sugar
- 75 g unsalted butter, melted
- 2 large eggs
- 1 1/2 tsp ground cardamom
- 1/2 tsp fine sea salt
For the filling
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 2 tbsp ground cinnamon
For finishing
- 1 large egg, beaten with 1 tbsp water
- 3 tbsp pearl sugar (or coarse raw sugar)
Directions
- In a small bowl, stir the yeast into the lukewarm milk with a pinch of the sugar; let stand 5 minutes until foamy.
- In a large bowl, whisk together the flour, remaining sugar, cardamom, and salt. Pour in the yeast mixture, melted butter, and eggs, then mix to form a shaggy dough.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Meanwhile, make the filling by stirring the cinnamon and sugar together in a small bowl until evenly blended.
- Roll the risen dough on a lightly floured surface into a 45 x 35 cm (18 x 14 inch) rectangle with the long edge facing you. Spread the softened butter evenly over the surface, then sprinkle generously with the cinnamon-sugar mixture, pressing it in lightly.
- Starting from the long edge nearest you, roll the dough tightly into a log. Slice into 12 even pieces, about 4 cm thick.
- To shape each bun, lay a piece on its side and press the handle of a wooden spoon firmly into the center, pushing down almost to the counter so the dough collapses into a butterfly or ear shape with the filling visible at the top.
- Arrange the shaped buns on two parchment-lined baking sheets, cover loosely, and let rise until puffy, about 30 minutes. Preheat the oven to 220°C (425°F) during the last 10 minutes.
- Brush each bun with the egg wash and sprinkle generously with pearl sugar. Bake for 12 to 15 minutes until deeply golden and the sugar is bubbling.
- Transfer to a wire rack and cool for 10 minutes before serving. Enjoy warm with butter and strong black coffee.
Cook’s Notes
- Always use freshly ground cardamom if possible; pre-ground loses its bright citrusy aroma quickly.
- For an authentic Finnish touch, mix 1 tablespoon of dark rye flour into the dough for a subtly nuttier flavor.
- The buns freeze beautifully after baking; rewarm in a 160°C (325°F) oven for 5 minutes before serving.
- If pearl sugar is hard to find, turbinado or other coarse sugar crystals will give a similar crunch.
- Do not overbake; the centers should remain soft and the sugar topping should caramelize but not burn.
