The Finnish cinnamon roll, scented heavily with cardamom and shaped into a slapped-ear twist, finished with pearl sugar. Coffee's constant companion in a country that drinks more of it than anyone.

The korvapuusti, whose name means slapped ear for its pinched shape, is part of Finland's deep cardamom-baking tradition carried north through Sweden. It is inseparable from the coffee break, or kahvitauko, a near-ritual in the world's heaviest coffee-drinking nation. Helsinki cafes from the lakeside Cafe Regatta to Kallio's Way Bakery turn them out daily, always with a crust of pearl sugar.

Where to eat Korvapuusti (cinnamon bun) in Helsinki

3 editor picks for Korvapuusti (cinnamon bun) in Helsinki, ranked by editorial score. All Helsinki signature dishes · Korvapuusti (cinnamon bun) across every city.

  • Way Bakery

    Order Cardamom korvapuusti cinnamon bun

    Way Bakery on Agricolankatu in Kallio is an all-day bakery, wine bar and eatery known for rustic sourdough and sweet buns; at night it becomes Maukku.

    DetailsDirections

  • Cafe Regatta

    Drink Cinnamon bun and coffee by the sea

    Cafe Regatta is a tiny red lakeside cottage near Sibelius Park serving korvapuusti and coffee; in summer the tables spill onto the shoreline rocks.

    DetailsDirections

  • Konditoria Hopia

    Order Karelian pie (karjalanpiirakka)

    Konditoria Hopia in Töölö is an old-time patisserie baking Karelian pies and cinnamon buns to a recipe brought from Sortavala nearly 70 years ago.

    DetailsDirections

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Make it at home

Serves 162 hr 30 minIntermediate

Ingredients

  • 500ml milk, lukewarm
  • 25g fresh yeast or 9g instant dried yeast
  • 150g sugar
  • 2 teaspoons ground cardamom
  • 1 egg
  • 1 teaspoon salt
  • 800g plain flour
  • 150g soft butter
  • For filling: 120g soft butter, 100g sugar, 2 tablespoons cinnamon
  • Egg wash and pearl sugar to finish

Method

  1. Dissolve the yeast in the milk, then mix in sugar, cardamom, egg and salt.
  2. Work in the flour, then the soft butter, and knead to a smooth, elastic dough. Prove covered for about 1 hour until doubled.
  3. Roll out into a large rectangle, spread with the filling butter creamed with sugar and cinnamon, and roll up into a log.
  4. Cut diagonally into triangles and pinch each from the top so the layers fan out into the slapped-ear shape.
  5. Prove 30 minutes, brush with egg wash, scatter with pearl sugar and bake at 225C for 10 to 12 minutes until deep gold.

Editor tip. Do not skimp on the cardamom; it, not the cinnamon, is what makes the bun taste Finnish.

Common allergens: Gluten, Egg, Milk.