My new favourite: Scandinavian Cinnamon Rolls

This past Easter weekend, we had friends from Finland staying with us in our home. They have four kids, so that made 9 kids in one small house for six whole days! You can imagine how much fun was had!!

On Easter morning, I woke early with the realisation I had forgotten to make the dough for my mom’s famous butterhorns, an Easter tradition from my childhood. The dough for the butterhorns needs to be made the night before, allowed to rise overnight, so it was too late to make them on Easter morning.

Thankfully, we happened to have Finnish friends in the house, who come from the land of the cinnamon roll. (Technically, Finland is not part of Scandinavia, but who’s counting, right?) Their trusty cinnamon roll recipe requires only about an hour of rising time, so Easter was essentially saved by the Finns this year. AND THE CINNAMON ROLLS DID NOT DISAPPOINT!!! OMG!!!

I’m going to go out on a limb here (sorry mom!) and say they are even better than butterhorns. The outside is crispy, the sugar is caramelised, and I love the addition of raisins — they keep the insides extra moist. I asked our friends to translate their recipe into English for us so it could become a new family go-to. Below is the recipe!

Scandinavian Cinnamon Rolls (makes about 24 rolls):

Ingredients for the Dough:

  • 5 dl (approx 2 cups) milk
  • 2 dl (approx 3/4 cup) sugar
  • 1 egg
  • 1 tablespoon cardamom
  • 1 teaspoon salt
  • 22g dry yeast
  • 6.5 cups all-purpose flour
  • 200 grams of butter

Ingredients for the Filling:

  • Cinnamon
  • 200 grams butter
  • 1 cup sugar
  • 3/4 cups dark brown sugar
  • Raisins, evenly dispersed on the dough


To make the dough, mix the dry ingredients in a large bowl. Mix wet ingredients in a separate bowl and then add to dry ingredients. Mix all together. Knead in the butter. Knead the dough until it feels springy and doughy. Let the dough rise for roughly 40 mins.

Flour a large surface and roll out the dough until it’s thin, making a large rectangular shape. Spread the butter around — it can be chunky here and there. Sprinkle loads of sugar and cinnamon and raisins (make sure there is a lot of filling, enough for the sugars and butter to caramelise and ooze out of the cinnamon rolls in the oven). Starting at the end of the dough, roll into a long log roll. Cut diagonally into triangle shapes. Stand triangle shapes onto their wide end and press well down on the tip to create the correct shape. Place on a baking sheet and let rise for 30 mins before baking. Heat oven to 225 C.

Whisk one egg and baste cinnamon rolls with egg mixture. Bake for approx 15 mins. Once out of the oven, with a brush spread oozed out caramel onto cinnamon rolls. Let the cinnamon rolls cool down and sprinkle with icing sugar before eating!

Enjoy! xx


Comments (6)

April 24, 2019

Oh no this recipe looks dangerously yummy! A pregnant mama’s little piece of heaven. I’m definitely going to make them this weekend. Yum. x

April 24, 2019

I made similar cinnamon rolls over Easter and though lovely I’d love to give this recipe a go. Could you please add metric measurements to the flour and sugars. It would make things easier. Thank you!

April 24, 2019

There is nothing better than cinnamon rolls or pulla. I completely gorge on them when we go to Finland in the summer. I need to make some!!

April 26, 2019

Thank you so much for sharing the recipe! I’m your Instagram stories I they looked to delicious. I‘m happy that I can make some at home now!

April 12, 2020

Looks good! But I would say they’re Finnish cinnamon rolls, not scandinavian. Here in Sweden (where the cinnamon rolls come from originally) we don’t make them like Vienna bread which they do in Finland. You should try our cinnamon rolls too! They’re different from these but really good 🙂 We even celebrate National Cinnamon Bun Day here in october (yes Sweden is wierd).

Molly O'Sullivan
April 25, 2020

At which end do you start rolling these? And do you just roll the whole thing into one log?

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