Cinnamon rolls with the extra twist (apples and carrots are involved)

In Finland we have something called “korvapuusti”, “slap on your ear” might be the best translations for it. I love them! This might be the only baked recipe, that I do not manage to screw up! Dough is simple sweet brioche dough.Very versatile to use. What makes Finnish brioche dough special is CARDAMOM. It gives wonderful flavour to the brioche.

Since Kiddo had the “Healthy snack”, I started to play around with the recipe little. How to make it healthy? Not with the heaps of sugar and butter, which are used in it normally. My Granny has always been making savoury carrot bread or buns, and they are lovely. I thought, what about carrot in this? Would it work? It did. Whole dough got completely different dimension. I also used spelt flour instead of wheat. This might be the best dough I have managed to produce till now.

This is the basic recipe which I used.I added to this 3 fine shredded carrots.

Traditional Finnish Buns

  • 500 ml milk
  • 2 tsp salt
  • 200 ml caster sugar
  • 1 tbsp cardamom
  • 1.2 – 1.4 kg spelt flour
  • 50 g fresh yeast
  • 200 g butter or margarine
  • 1 egg for glazing
  • 3 shredded carrots when making my carrot rolls(this is the twist,if you don’t like carrots leave them out,but belive me they were amazing in the dough)
Make sure that all the ingredients are at room temperature. Dissolve the salt, sugar, cardamom and fresh yeast into the warmed up milk.Add shredded carrots. Set aside approx. 200 ml flour. It should be added at the very end. Knead the dough for a while to improve elasticity. Finally, add the soft butter or margarine and continue kneading until the dough is smooth. Add the rest of the flour, if necessary. When making small buns, the dough can be softer than when making a twist. Place the dough into a bowl, tightly covered with plastic and allow to rise until doubled.

What I have noticed is ,when you let the dough rise more than one time, it becomes much more lighter, resulting really airy buns or cinnamon rolls.


So how to make the rolls? Traditionally you fill rolls, with butter which is topped with heaps of sugar and cinnamon. You should try that too.

I had some apple marmalade left from last year ,which I needed to use away.Hence the idea of using it as filling.( Any kind of apple marmalade or jam will do.) I mixed into apple marmalade two shredded carrots added in mixture some cinnamon too.

First things first.Prepare the bun dough and let it rise. Recipe for the basic dough is above.

Divide the risen dough into two pieces. Roll out the dough into a flat rectangle, about 30×60 cm. Spread marmalade mixture on top of the dough.I added just little caster sugar and extra cinnamon on top.I love cinnamon! Roll up the dough into a cylinder, leaving the seam against the work surface.

Cut slices, about 4cm thick. Place them in muffin forms and let them rest a little.Cover with towel.15-20 min should be fine.

Brush the buns with egg and sprinkle with decorating sugar. Bake at 225°C for about 10─15.Make more cinnamon buns from the remaining dough in the same way.Enjoy!


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