Finnish Cinnamon Buns
"Your Community Pantry" submissions opened on September 28th and we have already received some delicious and diverse recipes. We received the recipe below from Tuula Schaeffer who is the Community Coordinator at The Gables - for Finnish Cinnamon Buns, also known as Korvapuusti. A recipe from Tuula's homeland, Finland!
If you're yet to submit a recipe to "Your Community Pantry", you still have time. Remember, for each recipe published, Stockland will be donating a food hamper to a family in need via Foodbank Australia. The COVID-19 pandemic has incited increased demand for these hampers, so please submit today. If your recipe is selected, you'll also get to see your name printed as a published chef - how exciting!
If you would like to submit your own recipe - click here!
Follow the recipe below to make these mouth-watering Buns - they're the perfect sweet snack!
Finnish Cinnamon Buns, also known as Korvapussti
Bun Ingredients
- 2 cups (500 ml) lukewarm milk or water
- 2 tsp dried yeast 4/5 cup sugar – or alternative such as coconut sugar or Xylitol
- 1 ½ tsp salt
- 1 egg (optional)
- 1 kg (6 2/3 cups) strong (bread) flour – can use bakers’ flour with part whole meal
- 125 g soft or melted (and cooled) butter
Cinnamon Filling Ingredients
- 150 g soft butter
- 85 g Sugar of choice
- Ground cinnamon
- 1 egg
- Pearl or regular sugar to sprinkle
Instructions
To make the dough, combine milk (or water) with sugar, salt, yeast, egg (if using). Mix well. Gradually add two-thirds of the flour and knead until combined. Add the butter and knead until well combined. Continue to knead and gradually add just enough of the remaining flour so the dough comes cleanly off the sides of the bowl and doesn’t stick to your hand. Shape dough into a ball place in an oiled bowl and cover with a clean tea towel. Let the dough rise in a warm, draft-free place for 1 hour or until doubled in size.
Line 2-4 trays with baking paper (depending on size of trays). Punch down the dough and divide into two equal portions. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a rectangle (approx. 60 x 40 cm), spread with half the soft butter, sprinkle with half the sugar and sprinkle generously with cinnamon. Beginning with a long side, roll the dough into a tight tube and finish with seam side down. Using a serrated edge knife, cut into roughly 4 cm slices – cut each slice on a diagonal so they look more like fat triangles. With your index finger, press down the top of the “triangle” so the dough spirals out.
Place the cinnamon rolls, a few centimetres apart, on the baking trays. Cover with a clean tea towel and let rise for 30 minutes or until doubles in size. Repeat with the remaining dough.
Meanwhile, preheat oven to 225 degrees. (You can bake them at 190 degrees also but they will take a little longer). Lightly whisk the remaining egg, brush over risen rolls and sprinkle generously with sugar. You can bake two trays at a time in a fan forced oven. Bake rolls for 10-15 minutes until golden or light brown in colour. Remove from oven and cool slightly.
The cinnamon rolls are best eaten while still slightly warm or on the same day. You can also freeze them.
