There are few things I like more than the smell of baked goods on a weekend morning. Even better, when you have the opportunity to make your home smell like a Cinnabon, you must be doing something right. Last weekend, I finally made that a reality after months of eyeing this recipe but trying to find the perfect weekend to attempt them. Korvapuusti are Finnish Cinnamon Rolls and what makes them a bit different than their larger food court cousins is that the end result is a bit lighter and, this is key, NOT dowsed in icing. Whether its frosting or cream cheese, these cinnamon rolls eschew those frills and let the spices and sugar do all the work. Plus a sprinkling of pearl sugar on top gives it a little extra texture and sweetness.

While the filling for these are similar to most cinnamon buns (butter, brown sugar and cinnamon) they tend to go heavier on the cinnamon, plus there is ground cardamom in the dough. Like any freshly baked good that involves yeast and doubling of dough, these take a few hours to come to fruition, but a lot of that time is inactive. Years ago I had made another cinnamon roll recipe and maybe it’s my years of experience at this time, or perhaps this recipe is just all around better, but this was far easier than I had imagined it would be and the results superior to my previous attempt.

This is the recipe I used (though there are many out there): https://www.thespruceeats.com/finnish-cinnamon-pastries-korvapuusti-2952710

Overall Level of Effort: 3

Skill Level: Beginner/Intermediate

Would Make It Again? Yes

Additional Notes: I mainly raised the level of effort level here because you do need to think ahead on making these due to rise time of the dough, but also to have ingredients at room temperature, melted and cooled, etc.