These days dessert in my house normally consists of a beautiful fruit plate. Neither my husband nor son has a sweet tooth (thankfully) so we just don’t have sweets. However, I do occasionally indulge in the odd favourite. These Finnish versions of cinnamon buns are one of my go-to sweets and best enjoyed with a steaming cup of coffee. They also keep well in the freezer, so you can pull them out when the desire strikes.
Makes about 16 small sized buns.
50gr fresh yeast (or 5tsp dried yeast)
½ cup castor sugar
I tsp salt
2 tsp ground cardamom
200gr butter, softened.
I kg pack of plain flour
100 gr butter, softened
2 heaped tsps cinnamon
½ cup sugar
Coarse sugar or decorating sugar
Dissolve the yeast into lukewarm milk in a mixing bowl. Add sugar, salt, cardamom and egg and mix ingredients together. Add half the four and stir into soft dough. Mix soft butter into the dough and add as much from the rest of the flour as needed. The dough is ready when it no longer sticks to the bowl or your hands. Cover the bowl with a kitchen towel and leave the dough to rise in a warm place for approximately 30 minutes.
Pour the dough onto a floured board and knead briefly. The dough should feel soft and elastic. Divide the dough into three and roll out one part of the dough into a rectangular sheet approximately 30cmW x 25cmL x 1 cm thick.
Mix the cinnamon and sugar together in a bowl. Spread the remaining soft butter all over the dough followed by a generous sprinkling of the cinnamon sugar mix.
Roll up the sheet tightly into a log then starting from one end, cut the log into square-top shaped triangles. Roll each bun upright and press the squared-top of the bun down with your thumb. The cut edges will bulge out on both sides. Place the buns on a baking tray lined with baking paper and repeat the process with the remaining dough.
Lightly beat the remaining egg and coat each bun with egg with a pastry brush. Sprinkle with coarse sugar or decorating sugar.
Bake in a 225°C oven, on the middle rack for about 10-15 minutes until the buns golden in colour.
Enjoy hot out of the oven or freeze for a later date once cooled in zip locked bags.