Finnish Cardamom Rolls

4.69 from 111 votes

Finnish Cardamom Rolls

These Finnish Cardamom Rolls will whisk your senses away to a quaint kitchen in Finland with every single bite. Sweet, slightly spicy, and unapologetically aromatic, they're a snug embrace in baked form, promising a comforting, delightful experience that's bound to make your mornings infinitely more cozy and indulgent. Simple to create, yet spectacularly delicious!

Prep Time30

Cook Time25

Resting Time1

Total Time1 55

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Finnish

Keyword: cardamom rolls, finnish cardamom rolls, finnish rolls, pulla

Servings:

Calories: 149kcal

Author: Joanna Cismaru

Equipment

Ingredients

Dough

1 cup milk lukewarm
½ cup sugar
4 teaspoon active dry yeast
2 eggs
8 tablespoon butter unsalted, softened
1 tablespoon cardamom
½ teaspoon salt
4 cups all-purpose flour

Filling

½ cup sugar
3 teaspoon cinnamon
¼ cup butter softened

Topping

1 egg for egg wash
Turbinado sugar for sprinkling over the rolls, or regular sugar

US Customary - Metric

Instructions

In a small bowl combine the milk, ½ cup of sugar, the yeast and stir. Let the yeast mixture sit for about 10 min until it froths up and bubbles.
In the bowl of your mixer add the eggs, butter, cardamom, and 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.
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.
In a small bowl combine the sugar and cinnamon together for the topping. Line 2 baking sheets with parchment paper.
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 (¾ 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℉.
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. Transfer the baking sheets to the oven and bake for about 20 to 25 minutes or until golden.

Notes

Opt for Fresh Cardamom: Ensuring you use fresh cardamom will elevate the aromatic essence of your rolls, providing that authentic Finnish touch.
Yeast Activation is Key: Be mindful of the temperature of your milk when activating the yeast; it should be warm to the touch but not hot to safeguard the yeast's activation process.
Rolling Techniques: When rolling the dough thinly, apply gentle, even pressure with your rolling pin to keep the dough’s thickness consistent.
Let Them Cool: Allow the rolls to cool slightly on a wire rack before enjoying to ensure they maintain their structure when sliced.
Sugar Choice: If you don’t have Turbinado sugar, granulated or demerara sugar make excellent substitutes for sprinkling on top of the rolls before baking, imparting a delightful crunch and sweetness.

Nutrition