Finnish Cardamom Rolls
User Reviews
4.7
Finnish Cardamom Rolls
Description
These rolls begin with yeast activated in lukewarm milk combined with sugar, then mixed into a dough with eggs, softened butter, cardamom, salt, and flour. The dough is kneaded until smooth and elastic, then set aside to rise until doubled in size.
After rising, the dough is rolled out, topped with a cinnamon and sugar mixture spread over softened butter, then shaped. Before baking, an egg wash is brushed on, and turbinado sugar is sprinkled atop to provide a crunchy, sweet crust.
Baking the rolls produces a golden exterior and a tender interior fragrant with cardamom’s distinctive aroma and the cinnamon filling’s warmth. These rolls suit breakfast, afternoon coffee, or tea breaks, bringing gentle spice and sweetness.
Using fresh cardamom will enhance their aroma. Slight adjustments with flour help achieve the right dough consistency. Letting rolls cool briefly before serving helps them keep their shape when sliced. Turbinado sugar adds crunch, but granulated or demerara sugar are good alternatives.
Ingredients
Dough
- 1 cup milk lukewarm
- ½ cup sugar
- 4 teaspoon active dry yeast
- 2 egg
- 8 tablespoon butter unsalted, softened
- 1 tablespoon cardamom
- ½ teaspoon salt
- 4 cups all-purpose flour
Filling
- ½ cup sugar
- 3 teaspoon cinnamon
- ¼ cup butter softened
Topping
- 1 egg for egg wash
- turbinado sugar for sprinkling over the rolls, or regular sugar
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.
Notes
- Fresh cardamom enhances the aroma and flavor of the rolls.
- Use lukewarm milk for activating yeast to ensure good rise.
- Roll the dough evenly and thinly for consistent texture.
- Allow rolls to cool slightly on a wire rack before slicing to maintain shape.
- If turbinado sugar is unavailable, granulated or demerara sugar can be used for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 149kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 54mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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