Finnish Cardamom Rolls Recipe
Finnish Cardamom Rolls - a delicious cardamom-infused sweet roll perfect for holiday gatherings, Christmas morning and holiday tea.
How to Make the Best Finnish Cardamom Rolls
These Finnish Cardamom Rolls, known as pulla in Finland, are a beloved Scandinavian treat that fills your kitchen with the most incredible warm, aromatic scent as they bake. The combination of buttery, pillowy dough with the exotic, slightly citrusy notes of cardamom creates a flavor that’s utterly irresistible—especially during the holiday season.
What makes these rolls special is the double hit of cardamom: it’s woven into both the enriched dough and the sweet filling. The result is a layered flavor experience that’s sophisticated yet comforting. The distinctive ‘v’ shape isn’t just for looks—it creates more surface area for that gorgeous golden crust and those pockets of caramelized cardamom sugar.
Whether you’re serving them warm from the oven on Christmas morning, bringing them to a holiday gathering, or simply enjoying one with your afternoon coffee, these cardamom rolls are sure to become a treasured tradition. The recipe makes a generous batch, but don’t worry—they never last long!
Finnish Cardamom Rolls
Finnish Cardamom Rolls - a delicious cardamom-infused sweet roll perfect for holiday gatherings, Christmas morning and holiday tea.
Ingredients
Dough
Filling
Topping
Instructions
Make the Dough
- Combine the warm milk, a pinch of sugar and yeast in a bowl, give a stir and let stand 7 minutes until yeast is frothy and active.
- Place the eggs, sugar and vanilla in a bowl or stand mixer, and beat until sugar has dissolved. Add the milk and yeast and 1 cup flour, beat until smooth, then add the soft butter, cardamom and salt. Mix well.
- Continue adding flour, ½ cup at a time until dough is soft but firm enough to knead. Switch to the dough hook and continue mixing, adding a little more flour until the dough separates from the bowl and forms a ball.
- Cover the bowl with plastic wrap, and let it rise in a warm spot until doubled in size, about 2 hours.
Shape the Rolls
- Mix the sugar and cardamom together in a small bowl for the filling.
- Cover the work surface with flour. Punch down the dough gently and place it on your work surface. Cut the dough in 4 equal pieces. Working with one piece at a time, cover the other rolls so that they don't dry out.
- Roll each piece into a rectangle about as thin as you can, should be about 12 inches by 18 inches. Brush some soft butter onto it. Make sure it's nicely buttered. Sprinkle some of the cardamom sugar over the entire surface.
- Roll it into a tight log starting from one of the narrow ends. With the seam side down, line up the dough log in front of you and cut it on the diagonal, alternating up and down, so that the slices are fat 'v' shapes, with the point of the 'v' about ¾ inch wide and the base about 2 inches wide.
- Place each on parchment-lined baking sheet and turn so the narrow tip of the 'v' is facing up to the ceiling.
Bake
- Preheat oven to 350°F. Let the rolls rise again, doubling, about 40 minutes. Don't skip this step.
- Brush the rolls with egg wash and then sprinkle with coarse sugar.
- Bake for about 18-20 minutes and check to see if cooked through (200°F internal temperature), and continue baking for a few more minutes if necessary.
- Let cool and store in air-tight bags to keep them soft. To serve, heat them in the oven for just a few minutes, and serve with butter.
Notes
- Toast whole cardamom seeds in a dry pan until fragrant, then crush with a mortar and pestle for the freshest flavor.
- The dough can be made the night before and refrigerated for a slower rise—just let it come to room temperature before shaping.
- These rolls freeze beautifully. Reheat in a 300°F oven for 5-7 minutes.
