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Finnish Cardamom Rolls
These Finnish Cardamom Rolls are the Finnish version of cinnamon rolls. These beautiful buns come with a heavenly cardamom scented dough with a cinnamon sugar filling. They are are sweet, flaky and delicate treasures that can be enjoyed at only 152 calories per roll.
Prep Time30 mins
Cook Time25 mins
Resting Time1 hr
Total Time1 hr 55 mins
- 1 cup milk lukewarm
- 1/2 cup sugar
- 4 tsp active dry yeast
- 2 eggs
- 8 tbsp butter unsalted, softened
- 1 tbsp cardamom
- 1/2 tsp salt
- 4 cups all-purpose flour
- 1/2 cup sugar
- 3 tsp cinnamon
- 1/4 cup butter softened
- 1 egg for egg wash
- Turbinado sugar for sprinkling over the rolls, or regular sugar
Prep the yeast: In a small bowl combine the milk, 1/2 cup of sugar, the yeast and stir. Let the yeast mixture sit for about 10 min until it froths up and bubbles.
Make the dough: In the bowl of your mixer add the eggs, butter, cardamom, salt. Using the paddle attachment, mix everything together. Add the yeast mixture and continue mixing until well combined. Change to the dough hook and adding a cup of flour at a time mix until you add all the flour. If the dough is too sticky add a bit more flour, but continue mixing until the dough separates from the bowl and forms into a ball.
Let the dough rise: Grease a large bowl with cooking spray and place the dough in it. Cover the bowl with plastic wrap or a clean damp kitchen towel and let the dough rise until it doubles in size.
Make the cinnamon sugar: In a small bowl combine the sugar and cinnamon together for the topping. Line 2 baking sheets with parchment paper.
Assemble the rolls: Add a bit of flour to your work surface. Punch the dough gently and place it down on the work surface. Cut the dough into 4 equal pieces. Working with one piece at a time, cover the other rolls so that they don't dry out. Roll each piece about as thin as you can, should be about 12 inches by 18 inches. With a brush or a knife smear some butter onto it. Make sure it's nicely buttered. Sprinkle some of the cinnamon sugar over the entire surface, as much as you want. Roll it into a tight log starting from the narrower side. Line up the dough log in front of you and cut it slightly on the diagonal, alternating up and down, so that the slices are fat 'v' shapes, with the point of the 'v' about 2 cm (3/4 inch) and the base about 5 cm (2 inches). Place on the prepared baking sheet. Repeat with remaining dough pieces.
Preheat your oven to 350 F degrees.
Bake: Let the rolls sit for about 30 minutes to rise. Brush the rolls with egg wash and then sprinkle with Turbinado sugar or plain sugar. Bake for about 20 to 25 minutes or until golden.
- Make ahead rolls: Prepare everything as stated in the recipe up until step 5 where you place the rolls in the baking pan. Simply cover them up tightly with plastic wrap and store them in the fridge overnight.
- The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
To freeze: Prepare everything in the recipe as stated up to and including step 5 where you place the rolls on the baking sheets. Wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks.
The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
Serving: 1roll | Calories: 152kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg