Korvapuusti — literally 'a slap on the ear', named for its pressed, splayed cut ends that flare like a flattened ear — is the Finnish cinnamon bun, glossy with pearl sugar and scented with cardamom. Finns observe Cinnamon Bun Day each year on the fourth of October, the shared Nordic celebration of the pastry (Korvapuustipäivä), baking a batch to go with their coffee.
Soft, pillowy layers unwind to reveal pockets of buttery cinnamon sugar that have caramelized at the edges. Cardamom hums beneath the warm spice, and crunchy pearl sugar studs the top. Best torn apart warm with strong coffee.
The spiral of butter and sugar melts during baking to create distinct, tender layers and caramelized edges. Pinching the center forces the cut layers to splay open, giving the signature 'ear' shape and more crisp surface area.
Variations
Glazed with vanilla icing, filled with cardamom only, made as a single pan-pull bun, with added almond
On the Palate
Where Korvapuusti sits in the Finnish flavor cloud
Ingredients
Serves 12
How it's made
7 steps · 35 min
- 170 min
Make a soft cardamom-scented yeast dough and let it rise until doubled.
- 28 min
Roll the dough out into a large rectangle on a floured surface.
- 37 min
Spread evenly with softened butter, then scatter generously with cinnamon and sugar.
Watch outSpread the soft butter right to the edges and blanket it with cinnamon-sugar — bare patches mean those layers stay dry and won't caramelize.
- 45 min
Roll the dough up tightly from the long edge into a firm log.
Watch outRoll the log tight with no air gaps — a loose roll unwinds in the oven and loses the clean spiral.
- 56 min
Cut the log into trapezoid slices on a slant, alternating the wide and narrow edges.
- 64 min
Press each piece down firmly in the center with a finger so the ends flare out.
Watch outPress down hard in the center with your finger until the ends splay open — a shy press and it puffs into a plain bun instead of the 'ear'.
- 725 min
Brush with egg, top with pearl sugar, and bake until puffed and golden.
