Baking

Panasonic Bread Maker Finnish Cinnamon Rolls recipe

Name: Panasonic Bread Maker Finnish Cinnamon Rolls
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 3 h 15 min
Yield: 10
Ingredients: 300g strong white bread flour (plus more for dusting); 1 tsp caster sugar; 25g room temperature butter; ½ tsp salt; 1 egg; 100ml milk (I use whole milk); 50ml water; ½ tsp dried yeast (I use Allinson Easy Bake Yeast); 50g room temperature butter; 50g soft brown sugar; 1 tbsp ground cinnamon; 1 egg; a handful of pearl sugar

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Individual cinnamon rolls made with a soft, enriched dough and topped with crunchy pearl sugar.

Prep2h 30m
Stand30m
Cook15m
Total3h 15m

bread-maker cake

Finnish cinnamon rolls made using a Panasonic bread maker

I discovered Korvapuusti thanks to a Redditor posting a beautiful picture of some rolls. This is my take on them, using my bread maker for the dough because I’m lazy.

If you’d rather make the dough by hand, My Blue and White Kitchen has a gorgeous looking recipe. Scroll down for a gif that shows how to shape the rolls.

My go-to cinnamon roll recipe uses a basic bread dough. It’s baked in a closed tin so the butter and sugar can’t escape. These Finnish rolls are individual so a little of the filling melts onto the tray. This makes the recipe less forgiving so I use a dough enriched with milk, butter and an egg for extra softness. The difference is like night and day. This dough feels pillowy and alive - it bubbles as it’s rolled out. I can’t wait to try other recipes with it.

Make sure to really press your finger into the centre of each roll for a pleasing shape. I’d avoid pushing the pearl sugar into the dough as it gets coated with egg wash and loses its sparkling whiteness. This is just aesthetic though; the sweet buttery filling pretty much guarantees that these rolls will taste delicious, even if they turn out a bit rustic.

Notes

If you can, prove at 25°C or so (butter melts around 32-35°C). I proved my first batch in a recently used oven and the rolls became islands, swimming in melted butter and sugar. Not ideal.

Bread pudding

If you have some leftover rolls (around four) and don’t want to freeze them, mix 100ml of milk with 1 egg and an optional splash of bourbon. Scatter over a handful of sultanas and bake until golden.

Recipe

Panasonic Bread Maker Finnish Cinnamon Rolls

Prep2h 30m
Stand30m
Cook15m
Total3h 15m

Serves: 10-12

Ingredients

Enriched dough

300g strong white bread flour (plus more for dusting)
1 tsp caster sugar
25g room temperature butter
½ tsp salt
1 egg
100ml milk (I use whole milk)
50ml water
½ tsp dried yeast (I use Allinson Easy Bake Yeast)

Filling

50g room temperature butter
50g soft brown sugar
1 tbsp ground cinnamon

To top

1 egg
a handful of pearl sugar

Method

Line a large baking tray (or two medium baking trays) with baking paper.
Dough: Make the dough according to the instructions for your bread maker. For the Panasonic ZB2512 bread maker put the normal mixing blade into the bread pan. Add the ingredients in the following order: 300g strong white bread flour, 1 teaspoon of caster sugar, 25g of room temperature butter, ½ teaspoon of salt, 1 egg (no need to beat), 100ml of milk and 50ml of water. Add ½ teaspoon of dried yeast to the yeast dispenser.
Select the basic dough setting (menu 19 on my ZB2512, which takes 2 hours 20 minutes). Start the bread maker.
Filling and egg wash: Combine 50g of room temperature butter, 50g of soft brown sugar and 1 tablespoon of cinnamon. In a separate jug, beat 1 egg and set to one side.
Dough: When the dough is ready, tip it onto a floured work surface and lightly dust the top with flour. Using a rolling pin, roll the dough into a rectangle until it’s approximately 4mm thick.
Spread the filling over the rectangle stopping 2cm short from one of the long edges. Brush the naked edge with egg wash, to help seal the rolls shut later.
Cut and shape:
1. Turn the dough so the widest side of the rectangle faces you. The egg wash should be at the top.
2. Roll the dough upwards into a swiss roll and press firmly to seal.
3. Cut the swiss roll into pieces at roughly 45° angles (watch this YouTube short to see the technique). Each piece should be around 1½ cm wide at the small end and 5-6cm at the other (don’t cut the smaller end into a sharp point).
4. Rotate each roll so the small end points towards the sky and press down firmly using a finger or wooden spoon handle.
5. Place the rolls onto the prepared baking tray.
Prove: Brush each roll with egg wash and sprinkle over a handful of pearl sugar. Cover with cling film and place somewhere warm, ideally no higher than 25°C (to be honest, I sometimes forget the cling film and it’s fine). Prove for 30-45 minutes until the rolls have expanded to one and a half times their size.
Bake and serve: Preheat your oven to 190°C (170°C fan). Bake for 12 minutes or until golden on top. Serve while still warm. The rolls will be fine for another 1-2 days but heat in the oven for 3-4 minutes before eating if possible.