It is Food Blog Friday!
I’m on a mission to make the perfect cinnamon bun. The holy grail is, in my opinion, a tender, sweet roll with the perfect amount of cinnamon. A bun that holds it’s own and doesn’t need to be doused in frosting.
Don’t get me wrong, I have an unhealthy love of all things frosted. The kind of love that would make me fist fight for the corner piece of slab cake or accept a cupcake only to lick off the frosting and eschew the rest.
But when it comes to a cinnamon bun, I like a little frosting for extra sweetness, but too much and I feel like I’m eating a decadent dessert when what I really want is a breakfast pastry.
So when I saw Rosa’s Yummy Yums recipe for Korvapuustit (Finnish Cinnamon Buns), A few thoughts ran through my head: 1) Those are the most adorable cinnamon buns I’ve ever seen, 2) Finland borders Norway and I was just in Norway, so, cool. 3)This looks like my cinnamon bun holy grail, but cuter.
According to Rosa:
In Finland, you’ll find [korvapuustit] in every café or bakery. They are very popular with both Finns and foreigners alike. Those rolls are similar to Sweden’s “Kanelbullar” and to the American “Cinnamon Rolls”, yet they differ a little from both. The differences lie within their ear-like shape, flavor (cardamom in the dough and a lot less sweet than their US counterpart), texture (less gooey than “Cinnamon Rolls”) and size (relatively small compared to the oversized American rolls).
Sounds perfect! So I set out to make the rolls.
The result wasn’t exactly what I was going for. I liked that they weren’t super sweet (although Matt had other opinions on that), I loved the cardamom flavour in the dough, and I thought they really were a perfect size and shape (the shape is my favourite thing about them!) but the dough itself wasn’t quite tender enough for my liking.
I liked them for what they were, but what they’re not is the perfect cinnamon bun.
I think I will use some ideas that I took away from this recipe as the quest for the perfect cinnamon bun continues…
So I give this recipe…
Finnish Cinnamon Buns (Korvapuustit)
Recipe adapted from Rosa’s Yummy Yums and “The Great Scandinavian Book Of Baking“
Makes 10-12 rolls.
1 Package (7g) Active dry yeast
1/2 Cup (120ml) Lukewarm water
1/4 Cup (60g) Unsalted butter, melted
1/4 Cup (50g) Castor sugar
1 Big egg, slightly beaten
1 Egg yolk
1/2 Tsp Fine sea salt
3/4 Tsp ground cardamom (optional)
2 1/4 -2 1/2 Cups (~ 300g) All-purpose flour
1/4 Cup (60g) Unsalted butter, softened
1/4 Cup (50g) Castor sugar
1 Tbs Ground cinnamon
1 Egg, slightly beaten
1 Tbs Milk
1. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes.
2. Stir in the butter, sugar, egg, yolk, salt, cardamom and 2 1/4-1/2 cups flour, then knead until dough is smooth.
3. Cover and refrigerate 2 to 24 hours.
4. Turn out the dough onto a lightly floured surface and roll out to a rectangle of 30x60cm (12 inches by 24 inches).
5. Spread with the butter, then sprinkle with sugar and cinnamon.
6. Roll up, starting from one of the 60cm (24-inch) side.
7. Cut the roll diagonally into 12 pieces (each piece will be about 1.3cm/½ inch on one side and 7.6/3 inches thick on the other side).
8. With two thumbs or the handle of a big wooden spoon, press down the middle of the side of each roll (by doing that the two cut edges will be forced upward/the rolls will resemble two “ears”).
9. Cover a baking sheet with parchment paper or lightly grease it.
10. Place the cinnamon ears on prepared baking sheets. Cover them with a humid towel.
11. Let rise for about 40 minutes, until the rolls are puffy and have doubled in size.
12. Preheat the oven to 200° C (400° F) after 20 minutes of rising.
13. Once the rolls have risen, mix the egg and milk together.
14. Brush each roll with this mixture and sprinkle with the pearl sugar.
15. Bake for 8 to 10 minutes or until lightly golden.
Note: I frosted these cinnamon buns with a drizzle of icing that I made by combining icing sugar, cardamom, cinnamon, and a touch of soy milk to bring it all together.
Food Blog Fridayrecipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect