Korvapuusti (Cinnamon Rolls)

Step 1

Stir together 3 cups flour, 0.25 cup sugar, 0.5 teaspoon cardamom, and 1.5 teaspoons salt in a large bowl, mixing until evenly combined.

Step 2

Cut 2 tablespoons softened butter into small dime-sized pieces and scatter them into the dry ingredients, then rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with pea-sized lumps.

Step 3

Pour the warmed milk into the flour mixture and stir with a wooden spoon until a shaggy dough forms with no dry flour streaks remaining, about 1 minute.

Step 4

Transfer the dough to a clean counter and knead it by pushing the heel of your hand forward into the dough, folding the far edge back toward you, and turning it 90 degrees; repeat for 5 minutes until the dough feels smooth and slightly elastic.

Step 5

Pat the dough into a 12-inch × 10-inch rectangle on parchment paper, with a long edge facing you.

Step 6

Spread the remaining 4 tablespoons softened butter over the dough in an even layer, leaving a thin border along all four edges.

Step 7

Mix the remaining 0.25 cup sugar with 1.5 tablespoons cinnamon in a small bowl, stirring until uniform, then sprinkle this mixture evenly over the buttered dough.

Step 8

Starting at the long edge closest to you, roll the dough tightly toward you like a jelly roll, keeping the roll centered and even; slice crosswise into 8 equal pieces.

Step 9

Set the oven to 400°F and wait until the indicator light or beep signals heating is complete, about 10 minutes.

Step 10

Arrange the roll slices cut-side up on a parchment-lined baking sheet, spacing them about 2 inches apart.

Step 11

Slide the baking sheet into the oven and bake for 12–15 minutes until the rolls are puffed and the edges are golden brown, like warm caramel.

Step 12

Remove the rolls from the oven and let them rest on the sheet for 2 minutes before serving warm.