This is my family’s recipe for Finnish Cinnamon rolls. This recipe is actually adapted from my Finnish Nissua bread recipe, located here, and uses nearly the same dough mixture, but with the addition of cinnamon, raisins, nuts, and white frosting on the top of the rolls. These cinnamon rolls are so sweet and delicious, a wonderful breakfast or snack food. You can also freeze the rolls for future use, as they defrost very well in the microwave. These are not the traditional recipe for Korvapuusti (cinnamon bun), but they are a version that is similar, however the rolling of the cinnamon roll is distinctly different. This cinnamon roll looks closer to what an American version would look like.
These delicious Finnish Cinnamon Rolls make a wonderful breakfast treat, and you will find they disappear very quickly! They go well with coffee or cider.
- Heat 2 cups milk in a small saucepan until it begins to boil, then remove from heat.
- Stir in the margarine, sugar and salt until combined. Let the milk mixture cool until it is room temperature.
- In a small bowl, dissolve the two yeast packets in 1/2 cup warm water. Let stand until foamy, about 10-15 minutes. The longer you let the yeast stand the more your rolls will rise!
- Pour milk mixture into a large mixing bowl. Beat in eggs, 1 1/2 cup flour, cardamom, cinnamon, nutmeg, and yeast mixture. Cover with a cloth and let stand for 30 minutes, or until bubbly.
- Stir in the rest of the flour 1/2 cup at a time, and begin kneading until the dough starts to pull together. Once the dough is formed, knead for 8-10 minutes.
- Lightly oil a large bowl (I use canola oil), place the dough in the bowl and lightly coat with oil. Cover with a cloth and let rise for about 1 hour until the dough doubles in volume.
- Place dough onto a lightly floured surface. To make cinnamon rolls, form 8 inch long strips with the dough.
- Melt the 2 tablespoons of butter, and you will use this to coat each strip before adding cinnamon/sugar/brown sugar mixture, raisins, and nuts.
- Once each strip is coated with melted butter, dip it in the cinnamon sugar mixture, then scatter raisins and nuts sporadically on each strip.
- Roll into cinnamon rolls. It is common during this part for the nuts/raisins to fall out of the roll, so be careful when assembling. If some pieces fall out, try to add them on the top once the roll is rolled up. If you mess up, you can always unroll and start again! (it’s very common). The more cinnamon rolls that you make, the better you will get at assembling them!
- Place on lightly greased baking sheets and let stand to rise for another 40 minutes, until nearly doubled (again).
- While the rolls are rising, preheat oven to 350 degrees.
- Bake in oven for 30 minutes until golden brown. Cool on wire rack.
- In a small bowl, mix together melted butter and confectioners sugar. Stir in vanilla and 2 teaspoons milk to make a delicious spreadable frosting. Spread the frosting over the cinnamon rolls.
Serve with coffee and enjoy with friends! These rolls are delicious and can also make excellent gifts during the holiday season. You can wrap them up in plastic wrap and put them in a holiday tin and give them away 🙂
*Notes: the cinnamon rolls pictured do not include the white frosting on the top, but are instead topped with white sugar clumps. truthfully, the frosting I made didn’t turn out well, so I decided not use it on the top! They are just as delicious without the frosting though 🙂
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