Scandinavian Cardamom Cinnamon Rolls

Ingredients

• ½ cup whole milk
• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 3 tablespoons granulated sugar
• ¼ teaspoon fine sea salt
• ½ teaspoon ground cardamom
• 1 whole large egg
• 3 tablespoons unsalted butter, softened
• ⅓ cup light brown sugar
• 1.5 teaspoons ground cinnamon
• 3 tablespoons pearl sugar
• 1 tablespoon whole milk

Instructions

1. 1

   Heat 0.5 cup whole milk and 4 tablespoons unsalted butter together in a small saucepan over medium-low heat until the butter melts and the milk reaches about 110°F — warm to the touch, not hot. This temperature allows the yeast to activate without dying.

2. 2

   Pour the warm milk mixture into a large mixing bowl. Add 1 teaspoon instant yeast, 3 tablespoons granulated sugar, 0.25 teaspoon fine sea salt, and 0.5 teaspoon ground cardamom. Stir gently until the yeast dissolves, about 30 seconds — you should see small bubbles forming.

3. 3

   Crack 1 large egg into the bowl and whisk it in until fully incorporated. Add 2 cups all-purpose flour, 0.5 cup at a time, stirring with a wooden spoon after each addition. The dough will come together into a shaggy mass.

4. 4

   Transfer the dough to a lightly floured work surface and knead for 6-8 minutes until smooth and elastic. The dough should spring back when you poke it with your finger. If it's very sticky, dust with a bit more flour, but keep it slightly tacky — sticky dough makes tender rolls.

5. 5

   Lightly butter a large mixing bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm place for 30-40 minutes until it doubles in volume — the dough is ready when a poke leaves a slowly-filling indentation.

6. 6

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Turn the risen dough out onto a lightly floured work surface and gently pat it into a 9×12-inch rectangle, about 0.25 inches thick — you want it even so the rolls bake uniformly.

7. 7

   Spread 3 tablespoons softened unsalted butter evenly across the entire rectangle using an offset spatula. In a small bowl, mix 0.33 cup light brown sugar with 1.5 teaspoons ground cinnamon. Sprinkle this mixture evenly over the butter, leaving a 0.5-inch border on all edges.

8. 8

   Starting from one long edge, tightly roll the dough into a log, pressing gently as you go to seal it. Once rolled, use a sharp knife to cut the log into 8 equal pieces, each about 1.5 inches wide.

9. 9

   Take one piece and hold it seam-side up. Pinch the center of the spiral firmly with your thumb and forefinger, pressing down until your fingers almost meet at the bottom — this creates the signature 'earless' korvapuusti shape. Repeat with all 8 pieces, arranging them on the prepared baking sheet about 2 inches apart.

10. 10

    In a small bowl, whisk 1 tablespoon whole milk until smooth. Lightly brush the top of each roll with the milk wash — this helps the pearl sugar adhere. Sprinkle about 1 teaspoon pearl sugar onto the top and sides of each roll, pressing gently so it sticks.

11. 11

    Bake at 425°F for 12-15 minutes until the rolls are deep golden brown and smell intensely fragrant — the edges should be slightly darker than the centers. Look for the pearl sugar to caramelize into a glossy, amber coating.

12. 12

    Remove the baking sheet from the oven and let the rolls cool on the pan for 2-3 minutes — this allows the centers to set slightly while they're still warm and soft. Transfer to a cooling rack or serve warm with coffee or tea. They're best eaten the day they're baked.

Tools you’ll need

• small saucepan
• instant-read thermometer
• large mixing bowl
• wooden spoon
• work surface
• damp kitchen towel
• baking sheet
• parchment paper
• offset spatula
• small bowl
• sharp knife
• cooling rack

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