cardamom rolls

Finnish Cardamom Rolls, this Finnish version is also called "Pulla" - a delicious sweet roll perfect for the holidays!

Finnish Cardamon Rolls ( Pulla) 

milk

sugar

active dry yeast

cardamom seeds crushed or 1 1/4 tablespoons ground cardamom

salt

Cup butter, very very soft

eggs

all-purpose flour

Filling

cardamom

butter, softened

egg, for egg wash, whisked.

Turbinado sugar, sugar

Combine the milk sugar and yeast in a bowl, give a stir and let stand 10 minutes until yeast starts to bubble.

Add the eggs, the soft butter, cardamom and salt to your stand mixer. Using the whisk attachment, mix everything together, then pour in the yeast mixture, mixing until well combined. Switching to the dough hook, add a cup of flour at a time and mix until all the flour is added. If the dough is very tacky add a bit more flour, but continue mixing until the dough separates from the bowl and forms a ball.

Cover the bowl with plastic wrap, and  let it rise for 1 1/2 &#8211; 2  hours until it has doubled in size.

Mix the sugar and cardamom together in a small bowl for the filling.

Cover the work surface with  flour.  Punch the dough gently and place it on your work surface. Cut the dough in 4 equal pieces. Working with one piece at a time, cover the other rolls so that they don&#8217;t dry out. Roll each piece about as thin as you can, should be about 12 inches by 18 inches. Brush some soft butter onto it. Make sure it&#8217;s nicely buttered. Sprinkle some of the cardamom sugar over the entire surface, as much as you want. Roll it into a tight log starting from one of the narrow ends. With the seam side down, line up the dough log in front of you and cut it on the diagonal, alternating up and down, so that the slices are fat &#8216;v&#8217; shapes, with the point of the &#8216;v&#8217; about 3/4 wide and the base about 2 inches wide.

Place each on parchment lined baking sheet and turn so the narrow tip of the ‘v’ is facing up to the ceiling.

Let the rolls rise again for about 30-40 minutes.  Don’t skip this step. Brush the rolls with egg wash and then sprinkle with course sugar. Bake for about 18- 20  minutes and check  to see if its cooked through, continue baking for a few more minutes if necessary. let cool and store in air tight bags to keep them soft. To serve, heat them in the oven for just a few minutes, serve with butter.

To make a traditional Finnish braided loaf, visit “Pulla for Lea”.

What a treat. I had the day off and thought I would try something different. I normally don't do much with baked goods. They are not as pretty as the ones pictured above but were still quite delicious. I like that I can store in a plastic bag in the refrigerator and warm a couple for a little snack.

These turned out great. I almost didn't put in the full 1 tablespoon of cardamon because it sounded like so much. It was fine! I made the full Pulla bread recipe and it made about 20 rolls and then I used the rest to make buns with a pepparkakor -type cookie on the top of each. The texture is more bready than a brioche but super tender and moist. Don't leave them out for too long as they start drying quickly, especially the rolls. Thanks for the recipe. It made us remember our wonderful trip to Finnish Lapland.

These Finnish Cardamom Rolls are the Finnish version of cinnamon rolls. These beautiful buns come with a heavenly cardamom scented dough with a cinnamon sugar filling. They are are sweet, flaky and delicate treasures that can be enjoyed at only 152 calories per roll.

Finnish Cardamom Rolls

milk (lukewarm)

dry yeast

butter (unsalted, softened)

cinnamon

butter (softened)

egg egg wash)

Turbinado sugar (for sprinkling over the rolls, or regular sugar)

Prep the yeast: In a small bowl combine the milk, 1/2 cup of sugar, the yeast and stir. Let the yeast mixture sit for about 10 min until it froths up and bubbles.

Make the dough: In the bowl of your mixer add the eggs, butter, cardamom, 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.

Let the dough rise: 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.

Make the cinnamon sugar: In a small bowl combine the sugar and cinnamon together for the topping. Line 2 baking sheets with parchment paper.

Assemble the rolls: 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&#x27;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&#x27;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 &#x27;v&#x27; shapes, with the point of the &#x27;v&#x27; about 2 cm (3/4 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 F degrees.

Bake: 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. Bake for about 20 to 25 minutes or until golden.

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Finnish Cardamon Rolls ( Pulla)

Finnish Cardamom Rolls

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