Finnish Cardamom Rolls
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These Finnish Cardamom Rolls are the Finnish version of cinnamon rolls. Each roll unfolds layers of delicate, buttery dough, offering a sumptuous treat that marries the rich tradition of Finnish baking with a heavenly, sweet aroma that fills your space.
Delicious Finnish Cardamom Rolls
Let’s get rolling with these Finnish Cardamom Rolls. They’re a sweet retreat packed with a cheeky punch of cardamom and a cozy cinnamon hug, all tucked into a fluffy, buttery dough.
Oh honey, these aren’t just rolls; they’re a fluffy escape into a world where spice and sweetness live in perfect harmony. Your taste buds will thank you, with every soft, aromatic bite taking you on a mini-vacation to the cozy kitchens of Finland.
Why You’ll Love These Finnish Cardamom Rolls
- Amazing Smell and Taste: Your home will smell like a dream with these rolls baking, and the sweet-spicy cardamom flavor is a delicious adventure in every bite.
- Perfectly Soft: These rolls are soft and fluffy on the inside with a light, sweet crunch on the outside – a combo everyone loves.
- Great Anytime: Whether it’s brunch, a holiday, or snack time, these rolls are a hit for any occasion, making every moment a bit special and tasty.
- Milk: Brings moisture and a slight sweetness to the dough; swap with almond milk for a dairy-free version.
- Sugar: Adds sweetness to balance the spicy cardamom; honey or maple syrup work as natural alternatives.
- Active Dry Yeast: Critical for dough rise, creating fluffiness; instant yeast can also be an option, just adjust the rising time.
- Eggs: Provide structure and richness to the rolls; try a flaxseed egg for a vegan twist.
- Unsalted Butter: Infuses the dough and filling with rich, creamy flavor; margarine or coconut oil are viable substitutes.
- Cardamom: The star spice, offering a warm, sweet-spicy flavor; try cinnamon or nutmeg for a different spice profile.
- Salt: Enhances all the flavors, making them pop just a bit more; feel free to use sea salt or kosher salt.
- All-purpose Flour: The dough’s foundation, providing structure; use bread flour or a gluten-free blend as an alternative.
- Sugar: Sweetens the filling, enhancing the spice’s depth; consider brown sugar for a richer flavor.
- Cinnamon: Provides a classic, warm sweetness; nutmeg or allspice could add a unique twist.
- Butter: Melts during baking to bind sugar and spice to the dough; coconut oil can offer a dairy-free alternative.
- Egg – for egg wash to brush over the rolls so they’re nice and golden.
- Turbinado sugar – for sprinkling over the rolls. Regular sugar can be used instead.
These Finnish cardamom rolls are a piece of cake, really! Let’s whip up some cozy, sweet vibes in our kitchen together.
Alright, first off, let’s wake up our yeast. Combine that milk and sugar, then sprinkle in the yeast. Give it a little stir and let it hang out for about 10 minutes. You’re looking for a frothy party on top, signalling those yeasts are ready to work!
Now, into the mixer goes our eggs, butter, that fragrant cardamom, and a pinch of salt. Get that mixing together, and once our yeast is all frothy and alive, invite it to the party in the mixer. Gradually, let’s add the flour, cup by cup, mixing until it’s a nice, soft dough. If it’s a bit sticky, just add a smidge more flour.
Time to let our dough chill and rise. Pop it in a greased bowl and cover it with a kitchen towel. We want it to double in size, giving us fluffy, light rolls. Maybe sneak in a quick episode of your favorite show while you wait?
While our dough is doing its thing, let’s mix up our cinnamon and sugar. It’s this magical dust that’s going to give our rolls their sweet, spicy swirls. Feel free to adjust to your liking – it’s all about making your taste buds dance!
Get that dough onto a floured surface and punch it (gently!) to deflate it a bit. Divide it up into 4 pieces, and working with one at a time, roll it thin. Slather that softened butter all over and sprinkle generously with our cinnamon sugar. Roll it up tightly and slice into those beloved ‘V’ shapes before laying them on our prepared baking sheet.
Alright, almost there! Let’s preheat our oven and give our rolls a little more time to rise on the baking sheet. After about 30 minutes, or once they’ve puffed up nicely, brush them with a beaten egg and sprinkle them with some Turbinado or regular sugar, your call.
Slide them into the oven and let them bake until they’re gorgeously golden. Your kitchen should be smelling divine right about now! Once they’re done, let’s give them a moment to cool slightly, and then…dive in!
Frequently Asked Questions
Can I use a different type of yeast if I don’t have active dry yeast?
Absolutely! You can use instant yeast in place of active dry yeast. The general rule of thumb is to use about 25% less instant yeast than active dry. So, if a recipe calls for 1 teaspoon of active dry yeast, use ¾ teaspoon of instant yeast.
What if I don’t have cardamom? Is there something else I can use instead?
Sure thing! While cardamom has a unique flavor, you could substitute it with ground cinnamon or a mix of cinnamon and nutmeg to bring a warm and slightly spicy note to the rolls.
My dough isn’t rising well during the first proof. What might be the issue?
A few things might be affecting your dough’s rise. Ensure your yeast isn’t expired and that the milk isn’t too hot or too cold when you add the yeast. A cozy, draft-free spot is ideal for rising – so make sure it’s in a warm place!
Can I make these rolls ahead of time and bake them later?
Absolutely, you can prepare the dough, let it rise, shape the rolls, and then place them in the fridge overnight (up to 24 hours) for the second rise. When you’re ready, bake them as directed. If you’d like to freeze them, do so after shaping, then when you’re ready to bake, let them thaw and go through the second rise.
Expert Tips
- Yeast Proofing is Key: Ensure your yeast is active by looking for a frothy, bubbly appearance after it’s mixed with warm milk and sugar. If it doesn’t bubble, your yeast might be old, and it’s best to grab a new packet before proceeding.
- Rolling the Dough: When rolling out the dough, aim for an even thickness throughout to ensure a uniform bake and consistent texture in each bite. A rolling pin will be your best friend here, providing control and precision!
- Spice Balance: Be mindful with the cardamom! Its unique, slightly sweet flavor is crucial to the rolls, but too much can overpower. Feel free to adjust the amount to your preference once you get a feel for its potency.
- Butter Matters: Using unsalted butter lets you control the salt level in your rolls. If you only have salted butter on hand, simply omit the additional salt in the recipe.
- Storage Secret: Once baked, these cardamom rolls can dry out if not stored properly. Keep them in an airtight container at room temperature for up to three days, or freeze them to extend their life, warming them up in the oven when you’re ready to enjoy again.
Storage
To store, simply keep any uneaten rolls in an airtight container at room temperature, where they’ll stay fresh for up to 3 days. Now, if you’re planning a little further ahead or have baked a big batch, go ahead and pop them in the freezer! Just make sure they’re well-wrapped or placed in a sealed container to prevent freezer burn, and they’ll be good to go for up to 1 month.
Whenever you’re ready to indulge, thaw them at room temperature or gently warm them in the oven for that just-baked aroma and taste. So, whether you’re prepping for a cozy weekend brunch or a last-minute coffee date, these rolls are ready when you are!
Discover More Delicious Rolls
- Hawaiian Rolls
- Parker House Rolls
- Texas Roadhouse Rolls
- Jelly Filled Rolls
- Sticky Buns
- Cinnabons Cinnamon Rolls
- Apple and Pecan Cinnamon Rolls
- No Knead 1 Hour Cinnamon Rolls
- Sweet Potato Cinnamon Rolls
- Strawberry Rolls with Cream Cheese Icing
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Finnish Cardamom Rolls
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
Topping
- 1 egg (for egg wash)
- Turbinado sugar (for sprinkling over the rolls, or regular sugar)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
These turned out amazing! Was wondering, would these work to make ahead (similar to your cinnamon roll recipe?) and put in fridge overnight, take out for second rise in morning and bake fresh? Thanks!
So glad you like them! Yes, you can make them ahead, here’s more instructions: https://www.jocooks.com/recipes/finnish-cardamom-rolls/#Can_I_make_these_rolls_ahead_of_time_and_bake_them_later
I have a question: Do we use the cinnamon & sugar or just the cardamon? I am new to baking different things so sorry for the question. I thought cardamon rolls just had cardamon in them.
The cardamom goes in the filling and the cinnamon and sugar is for filling the dough.
The cardamom buns at the bakery near me are $8/ea. I have these in the oven right now and they were enjoyable to make. I discovered my cuisanart has a dough blade! Why do we tolerate the pop up ads on recipe sites?? Such a distraction.
This recipe was easy and delicious!! It’s going to be a Christmas morning tradition in our family.
Looks like a good recipe, but it can’t be pulla without marzipan! That’s how I grew up eating it with my grandma and great grandma making it the way they grew up with it in Finland
Hi! There are tons of different variations of pulla. It means bun or sweetbread. One variation is filing it with marzipan or jelly. It sounds like that’s the yummy variation you grew up with.
This was incredible. Thank you so much for this recipe. Keep up the good work. This is 100% a keeper in the recipe books.
Glad you like the recipe! 🙂
They turned out exactly as pictured! Tasted just as good! This recipe is a keeper!
This recipe is amazing! It was just like my Finnish grandmother used to make.
That’s the best compliment! Thank you!
Great recipe. Proving in the oven worked a treat on this cold day in Switzerland. Made with a 4 yo. My Finnish husband was delighted!
hi I am in New Zealand, and this is my second attempt to make these rolls. The first recipe I tried didn’t have enough cardamom. I used a bread making machine to make the dough and let the rolls rise in the fridge overnight. They came out perfectly, I am so happy to have found your recipe!
is it possible to make this Dairy Free and Gluten Free?
You can try that for sure! You can just substitute for your dietary restrictions 🙂
what do I need to change in this recipe if I have instant yeast?
Just follow the instructions for the instant yeast package and then follow the instructions on the post 🙂
Thanks so much! What if I don’t have a stand mixer? How do you recommend me kneading the dough?
Search up how to knead dough by hand and watch a video! The visual will be much more helpful for you.
I made them. They were awesome.
How long should I allow them to rise?
Until they double in size, it depends on your environment, make sure to let the dough sit in a warm, draft-free environment.
Excellent recipe. Very easy to make. How can I prevent the filler from weeping when I put them in the fridge overnight?
It really shouldn’t be weeping, perhaps your butter was more melted than just softened?