Tuesday, October 04, 2011

It's cinnamon bun day (kanelbullens dag)!

Korvapuustit / Finnish cinnamon rolls / Soome kaneelisaiad

It's Cinnamon Bun Day in Sweden today. Cinnamon Bun Day was established in 1999, or 12 years ago, when Swedish Home Baking Council (Hembakningsrådet) came up with the idea when looking for a way to celebrate their 40th anniversary. Many Swedes rush to their favourite bakery today and buy some kanelbullar - or bake their own. You'll find a good recipe for Swedish kanelbullar over on Sweden.se site (written by Anne).

I've previously given you recipe for my traditional cinnamon rolls (with step-by-step photos), as well as the hugely popular cinnamon pull-apart bread. Today's recipe is for Finnish korvapuustit ('Slapped ears') - more or less the same thing, just shaped and braided slightly differently.

Korvapuustit/Finnish cinnamon buns
(Soomlaste kaneelisaiad)
Makes about 16 large buns

Korvapuustit / Finnish cinnamon rolls / Soome kaneelisaiad

450 g all-purpose flour (about 750 ml or 3 cups)
85 g caster sugar (100 ml)
1.5 tsp ground cardamom pods
0.5 tsp salt
1 packet of fast-action dried yeast (about 11 g)
250 ml lukewarm milk (1 cup)
1 egg (divided)
75 g butter, softened

Filling:
50 g butter, softened
4 Tbsp caster sugar
cinnamon

Topping:
pearl sugar (optional)

In a large mixing bowl, mix most of the flour, sugar, cardamom, salt and yeast. Stir in the milk and about half of the egg (leave some for brushing the buns before baking). Knead in the softened butter and the rest of the flour, if necessary. Knead until you've got a soft and pliable dough that releases from the sides of the bowl. Cover with clingfilm or a clean towel and leave to prove for about 45-60 minutes, until doubled in size. (The place for proving should be warm and draught-free).
Turn the dough onto a lightly floured table, knead gently couple of times. Roll into a reclangle sized 30x60 cm. Spread soft butter over the dough, then sprinkle generously with cinnamon and sugar. Roll up tightly, starting from the long side, leaving the "seam" under the roll.

Now use a sharp knife to cut into buns, following the scheme here. The buns should be about 2 cm wide on the narrow end and 5 cm on the wide end.

Korvapuustit / Finnish cinnamon rolls / Soome kaneelisaiad

Transfer onto a parchment-lined baking sheet, placing them upright. Using your thumbs or a large pencil, press a dent into the middle of each bun, just like this:

Korvapuustit / Finnish cinnamon rolls / Soome kaneelisaiad

Cover with a kitchen towel and leave to raise for another 30 minutes in a warm place. Meanwhile, preheat the oven to 225 C/450 F.

Brush with egg wash and sprinkle with pearl sugar. Bake in a preheated oven for 10-15 minutes, until the buns and golden brown.

Take the baking sheet out of the oven, and cover the buns with a kitchen towel and let them cool (a little) - this way they remain nice and soft.

Korvapuustit / Finnish cinnamon rolls / Soome kaneelisaiad

11 comments:

Hovkonditorn said...

Cinnamon buns are so delicious! I made overnight cinnamon buns :)

Sara said...

I love these--with cinnamon AND cardamom. I make these very often, they are so delicious--I think of them as finnish, probably because I have the Tessa Kiros and Beatrice Ojakangas cookbook. Yum!

Amy said...

I made these this evening, and they came out absolutely delicious, thanks! The hardest thing was finding a warm place to let the dough rise in Edinburgh in October... I added some more ground cardamom to the cinammon and sugar mix because I'm addicted to it :)

Britt said...

Tuleb välja, et olen lapsest saati söönud korvapuustisid ja arvanud, et need ongi need õiged kaneelisaiad.:)Väga tore nimi.

sophiesfoodiefiles said...

Waw!! these cinnamon buns look extremely tasty & fabulous even!

A must make! yum!

Herkkusuun lautasella said...

pille, do you have any swedish roots as you have posted so many swedish recipes?

Gitte said...

This recipe sounds absolutely delicious. Love cardamom and cinnamon.

Rinat said...

I love cinnamon buns but never managed to make a good one myself, i am definitely going to try this one, thanks!!

Pille said...

Hovkonditorn - overnight/slow yeast dough has even nicer flavour, I agree!

Sara - I always add some cardamom to my cinnamon roll dough - a winning combination! These particular ones are Finnish indeed, but cinnamon rolls are very popular in Estonia, Sweden and Norway as well..

Amy - so glad to hear that!!! Adding cardamom into the filling as well is a bonnie idea!

Britt - no näed nüüd :)

Sophie - they are :)

Herkkusuu - nope, but the cuisines of Estonia/Finland/Sweden aren't so different, so it's quite familiar and appealing.

Gitte - same here!

Rinat - hope you'll enjoy them!

Kadri said...

This Was a great hit at home......the taste was like my mothers recipe, which I couldn't recreate. Thank you for this......

Anonymous said...

I have tried other recipes but this was the closest to the one my mother in law who is Finnish uses. My family ate the whole batch in less than 10 mins. Huge hit!!! Thanks Pille.