Best Finnish Cinnamon Toast Recipes

Finnish Cinnamon Toast image

Yield about 8 dozen

Number Of Ingredients 10

2 envelopes active dry yeast
1 cup warm water
2 cups milk
1/2 cup margarine
1 cup sugar, divided
2 teaspoons salt
2 eggs, beaten
9 cups all-purpose flour
2 tablespoons cinnamon
1 Garnish: softened butter, hot milk

Steps:

Dissolve yeast in very warm water, about 110 to 115 degrees. Bring milk, margarine, 1/2 cup sugar and salt just to boiling over medium-low heat; cool. Stir in yeast mixture. Add eggs and 9 cups flour. Knead until smooth and elastic, about 7 to 10 minutes, adding additional flour if sticky; let rise until double in bulk. Form into 6 loaves, about 8 inches long; let rise for one hour. Arrange on greased baking sheets. Bake at 375 degrees for 20 minutes; cool. Slice bread 1/2-inch thick. Mix together remaining sugar and cinnamon; dip each slice into sugar mixture. Return to baking sheet and bake until crisp and golden, turning occasionally. Store in a paper bag. To serve, butter several slices and place in a bowl; top with hot milk. Tip: Sprinkle a few drops of hot water on your forearm...if it doesn't feel too hot or too cold, it's just the right temperature for dissolving yeast.

Nutrition Facts : Nutritional Facts Serves

Finnish Cinnamon Rolls (Korvapuustit) image

Provided by stormylee

Categories Breads

Time 1h

Yield 20 cinnamon rolls

Number Of Ingredients 11

25 g yeast
75 g butter or 75 g margarine
300 ml milk
1/2 teaspoon salt
50 ml sugar
3/4 teaspoon ground cardamom
750 ml all-purpose flour
100 g butter or 100 g margarine, room temperature
100 ml sugar
2 teaspoons cinnamon
1 egg, beaten for brushing

Steps:

Crumble yeast into a bowl.
Melt butter, add milk and gently heat the mixture to 37°C.
Pour over yeast and mix until yeast has dissolved.
Add salt, sugar, cardamom and stir; add about 200 ml of the flour and stir.
Add the rest of the flour and knead dough by hand until smooth and elastic, and it no longer sticks to the bowl (this shouldn't take long) nor to your hand (which takes a bit longer).
Sprinkle some flour on top and cover: let rise for 30 minutes.
Mix the filling ingredients together.
Lightly flour the baking board and turn the dough on it.
Roll dough out to a 40 x 60 cm square.
Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
Cut the roll in 3-4 cm pieces.
"Open" the pieces by pressing the centre of each piece with a handle of a knife so that the centre is pressed down and the sides spread.
Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
Brush the rolls with beaten egg.
Bake at 225 C for about 10 minutes.
Cover the rolls while cooling.