Finland is known for its cinnamon rolls, and cinnamon rolls are known for Finland.
Finland and cinnamon rolls are inseparable. There is a surprising fact about Finland’s synonym, the cinnamon roll.
Cinnamon Roll is NOT from Finland
I had no doubt that cinammon roll originated in Finland. So, I was surprised to hear that it actually originated in Germany or around there. The name “Korvapuusti” is also a translation of the Swedish word, not originally Finnish.
Well, it’s still delicious, so no problem.
There are Two Types of Cinnamon Rolls
Finnish cinnamon rolls can be divided into two main types based on texture. If you include the shape and taste, there are many more.
When the dough is cut into rounds and baked in a VUOKA (oven dish), it is called KORVAPUUSTITVUOKA, oven dish cinnamon rolls.
And long cinnamon rolls with braids and decorative cutouts. These are called korvapuustipitko because of the appearance of the pitko, which is the braided shape of the string.
The texture of the cinnamon roll can be distinguished by its shape.
Common cinnamon rolls often do not undergo a second fermentation. It depends on the recipe, of course, but I think most of the ones you find do not have a second fermentation. Second fermentation makes the dough thicker. Most of the cinnamon rolls sold in stores are quite flat and the dough is often harder than the one with second fermentation.
To make them like this, you need to bake them as they are, without secondary fermentation after forming. In this recipe, there is no secondary fermentation. 
In contrast, Korvapuustivuoka and Korvapuustipitko require secondary fermentation. So the texture is fluffy, just like Japanese bread.
In addition to the shape and texture, there are many variations anyway, such as those with cardamom mixed into the dough, those with cardamom in the filling instead of the dough, and those with walnuts or almond powder in the filling.
Finnish Long Fluffy Cinnamon Roll, KORVAPUUSTIPITKO
- Bread dough for sweet bun (
- butter 25 g
- brown sugar 4 Tbsp
- cinnamon 4 tsp
- walnuts (almonds (if you like, *1))
- egg 1
- salt 1 pinch
- water 1 tsp
- pearl sugar
- Here is the bread dough for Finnish sweet bread.Finnish Sweet Bun Dough: Up to the First FermentationFinland is sweet bread heaven. This is a recipe for bread dough, the basis for cinnamon rolls and many other sweet buns.Tips for Baking Japanese BreadThis is a list of tips for baking Japanese bread that can't be written down in a recipe. Please take a look at it before you bake bread.
- Preheat the oven to 200°C.
- Melt the butter.
- Mix the eggs with a little water and a pinch of salt to make a drule.
- Line a baking sheet with parchment paper.
- Sprinkle flour on the working table.
- Shape the first fermented dough into a round.
- Roll out the dough into a square about 5 mm thick.
- Spread butter generously on the dough, but not on the end of the roll (*1).
- Sprinkle brown sugar evenly over the dough.
- Sprinkle with cinnamon. Sprinkle with nuts, if desired.
- Roll up the dough. Put the end of the roll down.
- Using a pair of scissors, cut two-thirds deep into the dough at 2cm intervals. Don’t angle it too much, almost vertical.
- Turn the dough alternately to the left and right, and press down hard (*2).
- Cover with a wet cloth or plastic wrap and leave to ferment for 30 minutes.
- Brush with drule and sprinkle with pearl sugar.
- Bake in the oven for 20-25 minutes, until well browned. Make sure the inside is not raw.