Gluten Free Finnish Cinnamon Buns (Korvapuusti)
Updated: Mar 5
These Gluten Free Finnish Cinnamon Buns (korvapuusti) are a seriously impressive treat. Swirls of the softest cardamom-scented dough surrounding a warm cinnamon sugar filling, this is a baking project that's easier to make and even more delicious than it looks!
In London there used to be a bakery by the name of Nordic Bakery, knwon primarily for their Finnish-style cinnamon buns (Korvapuusti). Pre-diagnosis my partner (aka the coeliac in this household) used to LOVE going there for a cinnamon bun, and we were sad to find out recently that it seems Nordic Bakery didn't survive the Covid period. In the years since the coeliac diagnosis I've been on a bit of a quest to produce the perfect cinnamon roll to replace the ones he used to love so much, so it seemed appropriate to have a go at replicating the Finnish cinnamon bun in gluten free form. And here is the result! Soft, cardamom scented dough swirled with butter and cinnamon sugar, topped with a shiny sugar syrup glaze.
How to Make Gluten Free Finnish Cinnamon Buns (Korvapuusti)
These cinnamon buns might look intimidating, but this recipe is actually very approachable. Here's how to make it:
Make the Dough
Like all of my gluten free bread doughs, this dough is a simple process of preparing the psyllium and yeast, and then mixing them with the dry ingredients, vinegar and melted butter. Not a lot can go wrong, to be honest, but the method you're using to mix the dough can have an effect on how it turns out.
There are two possible ways you can make this bread dough, either with a stand mixer fitted with the paddle attachment or by hand if you don't have a stand mixer. The main thing we need to make sure of when mixing gluten free dough is that it's thoroughly mixed. Any additions like psyllium gel can remain lumpy in the bread dough if we're not careful. If you're mixing by hand the best way to avoid a lumpy dough is to mix it in two phases: first with a spoon or rubber spatula until it starts to come together, and then by hand to really smooth it out. You don't need to knead the dough a lot, it's just a matter or squishing it through your fingers so it's very well combined.
First Proof
The second phase of making these cinnamon buns is the first proof. This isn't a technically demanding part of the process, the dough just needs to be covered and placed in a warm place (or at room temperature if it's cold at your house!) for about 45 - 60 minutes, or until it looks like it's doubled in size.
Kneading the Dough
Because we're working with gluten free dough, this dough doesn't require much kneading (hooray!). But, it is best to smooth the dough out after it's first proof before shaping it. This helps to control the shape of your bread, and the best way to do it is by kneading the dough on a lightly floured surface. It shouldn't take very long, I estimate I don't spend more than a minute kneading my dough before it feels smooth and ready for shaping.
Shaping the Cinnamon Buns
Time to get your rolling pin out! To shape these gluten free Finnish cinnamon buns (korvapuusti) the dough needs to be rolled out into a large rectangle, then spread with softened butter, sprinkled with cinnamon sugar and rolled up into a sausage. I roll my dough out into a rectangle about 30 x 45cm, and about 6mm thick. It doesn't need to be exact, but try to get as close to those measurements as you can. It's best to leave a 2cm border down one long side to help seal the dough together when it's rolled up.
Cutting the Cinnamon Buns
This is where things get a little bit complicated. Finnish cinnamon buns are cut into trapezium shapes, which is like a triangle with one point cut off. This exposes the swirl on the side a bit and gives a really attractive shape when baked. I cut mine 6cm long on the long side, and 2cm long on the short side. Once you're into the pattern it should be fine, but getting started can be a bit tricky. I work it out by measuring the 6cm for my first bun on one side of the log. Then I measure 2cm in from the end on other side, then another 2cm to make the short side of the trapezium. This ensures that the short side of the trapezium is centred according to the long side. If that's all a bit confusing (understandable), check the photo below to see how mine look after cutting.
Second Proof
Knowing when gluten free bread is proofed and ready to bake is a bit of an art form. These buns should feel really light, fluffy and full of air when they're baked. I test them after about 40 minutes by gently pressing them with a fingertip. If I can feel air bubbles all through the dough on multiple buns then they're ready to bake. If, however, the dough still feels a bit dense and heavy I give them another 10 minutes and check again. These buns will rise a fair bit, but they won't quite double in size.
While the buns are proofing it's a great time to make the glaze. This is a really simple sugar syrup glaze, it all goes into a saucepan and we bring it to a boil over medium-high heat. Boil it for a minute or so until the sugar is completely dissolved, then set it aside to cool and thicken a little.
Bake the Cinnamon Buns
This is the start of the easy bit! A quick egg wash (or dairy free milk if you can't have eggs) and into the oven they go. For this recipe the oven is preheated super hot to 240ºC fan, and then turned down to 220ºC when the buns go in. This is the best way to get a lovely golden colour on all the buns.
Glaze the Hot Cinnamon Buns
Immediately after the buns come out of the oven the next step is to brush them generously with the cooled glaze. Brushing the glaze on hot buns will evaporate some of the moisture in the glaze and leave the buns with a lovely shiny finish.
Cooling
These buns are best left to cool for at least 20 - 30 minutes. This gives the bread a chance to set a little. Feel free to tuck in while they're still a little warm, though!
Watch How to Make Gluten Free Finnish Cinnamon Buns (Korvapuusti)
Storing Gluten Free Finnish Cinnamon Buns (Korvapuusti)
These cinnamon buns are best on the day you bake them. Any leftovers can be kept in an airtight container at room temperature. To freeze, cool the buns completely and place in a freezer safe bag. Reheat buns in the microwave for about 20 seconds and they'll be almost as good as new!
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