sister herb

Official TTI Chef
Cinnamon rolls are very popular in Finland, you will find them sold in every cafe and pastry shop.



1 portion of basic sweet yeast dough:
basic sweet yeast dough:

250 ml milk
25 g fresh yeast
100 ml sugar
¼ - ½ tsp salt
1 tsp coarsely crushed cardamom seeds
1 egg
100 g butter, softened
about 500 g (800 - 900 ml) flour
1 egg for glazing
chopped or flaked almonds for garnish
sanding sugar for garnish

Dissolve the yeast in the lukewarm milk. Add the sugar, salt, cardamom and the egg and whip until smooth. Add about half of the flour and beat or mix the batter, since incorporating some air in it will help to produce a stronger gluten web in the dough.

Add the soft butter and start adding the rest of the flour, little at a time, mixing and kneading until the dough is elastic and starts coming away from the side of the mixing bowl. This is most easily done with a heavy-duty tabletop mixer fitted with a dough hook.

Add just enough flour to get a soft, no too sticky dough. Remember that during leavening, the flour will absorb liquid and swell, making the dough somewhat harder. Especially coarse wheat flour will absorb more moisture than fine wheat flour, so adjust the amount of flour according to which type you are using (ie use less coarse flour and more fine flour).

If you are unsure about the correct amount of flour and texture of the dough, it is better to leave the dough slightly too soft and sticky, than too dense and hard. Cover the bowl tightly and let the dough rise in a warm, draft-free place until doubled in size.


Kneaded dough


Sufficiently risen dough

Punch down the dough and knead it for a while. Form the dough into small (à ca 45 g) or large (à ca 110 g) buns and place them on a baking sheet covered with parchment paper. Cover the buns with a damp towel and let rise until they have approximately doubled in size.

Glaze the buns with lightly beaten egg, sprinkle with chopped or flaked almonds and/or sanding sugar, if you like, and bake at 225 °C for 8 - 15 minutes, or until the buns are golden brown. Place the buns on a wire rack and let them cool slightly, loosely covered with a tea towel. Serve the warm buns with coffee or tea.
Makes about 8 large or 20 small buns.
1 egg for glazing
chopped or flaked (unblanched) almonds for garnish
sanding sugar for garnish

softened butter

Prepare a basic sweet yeast dough according to instructions given here. Roll out the dough into a rectangle, about 35 × 50 cm in size and less than ½ cm thick. Spread a thin layer of butter evenly on dough and sprinkle generously with sugar and cinnamon.

Starting with the longer side, roll up the dough into a very tight cylinder, like a jelly/Swiss roll. Cut the roll into about 4 cm long slices and place them cut side down on a baking sheet covered with parchment paper.

You can use large, sharp scissors in cutting the dough roll. Cover the rolls with plastic wrap or a damp towel and let rise until doubled in size. You can also cut the dough roll in a traditional Finnish way, as described below:

Traditional Finnish cinnamon rolls:
Cut up the dough roll into triangular pieces (see figure 1 below). Place the pieces on a baking sheet covered with parchment paper.

Press down with the side of your hand on every piece as shown in figure 2, to make a crease at the centre so that the sides will spread out a bit (figure 3). Cover the cinnamon rolls with towel and let rise until doubled in size.


Figure 1
Cutting of roll of dough


Figure 2
Press down at the centre towards the wider side


Figure 3
Prepared cinnamon roll

Glaze the rolls with lightly beaten egg, sprinkle with almonds and sanding sugar and bake at 225 °C for 10 - 12 minutes, or until golden brown and done. Place the rolls on a wire rack to cool. When still slightly warm, the rolls may be drizzled with sugar icing. Serve the warm buns with coffee or tea. Like wheat bread, they should be eaten within the day of baking.


Allah is merciful

I relly love these, i made them just yesterday.
I'd recommend this recipe for other sister. enjoy:SMILY149:

warda A

i love cinnamon

jazakallahu kheiran for that recipe

i love cinnamon, u can also make cinnamon tea, it is healthy
or just add a dash of cinnamon in your usual tea, make sure while the water is boiling so that the flavour can blend.