I used Suzanne McMinn’s Overnight Cinnamon Rolls recipe to make a Finnish version of cinnamon rolls with cardamom; “Korvapuusti,” which means “slapped ears.” I guess it’s called that because of the shape of the rolls, which are cut on a diagonal.
Thanks to Suzanne for helping me connect with my heritage!
Servings: 12Prep Time: 1 hour to overnight Cook Time: about 30 minutes
Using Suzanne McMinn’s overnight cinnamon roll recipe with the following ingredients:
1 1/2 cups warm water OR milk (or combination of both)
1 teaspoon yeast
1/2 teaspoon salt
1/4 cup sugar
1/3 cup oil
4 cups flour, approximately
3 teaspoons to 3 tablespoons cardamom* (adjust
amount according the taste preference and strength of your cardamom.)
1 egg beaten*, to brush the tops. (optional)
All the filling ingredients can be increased or decreased according to taste. Here’s a starting point:
3 tablespoons melted butter
3/4 cup brown sugar*
2 to 3 tablespoons cinnamon
1 cup sifted powdered sugar
1 teaspoon vanilla (yes, I put in a whole teaspoon because I like it better that way!)
Milk, a teaspoon (or cap-full) at a time
*these ingredients are changes from the original recipe
Combine first 6 ingredients. Proof yeast. Add cardamom. Begin adding flour, knead until it’s just a teensy bit sticky.
Roll out on floured surface into a big rectangle. Try to make it as thin as you can, but honestly it’s all gonna taste great in the end no matter what.
Brush butter on dough. Sprinkle on cinnamon and brown sugar. Don’t neglect the edges!
Roll up dough.
Now here’s another change: slice your dough roll at alternating angles. Slice at an angle one way, then the opposite way. This will create a roll with a triangle shaped top that – apparently – gives the korvapuusti its name. What will happen if you get lazy and just cut it into normal slices? Nothing. It’ll taste the same. (But the little old church ladies won’t be quite as impressed.)
Put your slices into a greased 9×13 pan (I prefer to grease it with butter for the flavor, but really any oil or baking spray will get the job done.)
Let rise again, overnight in the fridge if you want.
Before you’re ready to bake, you can glaze the tops with a beaten egg. I, however, find this step to be totally optional.
Bake at 350 for about 30 minutes, until the tops are a nice golden brown.
Drizzle with icing (technically this is also an optional step, but who wants to go without icing!?)
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