Cinnamon "Ears" or Korvapuustit

Translation - Finland cinnamon rolls!  But you press your two thumbs in the middle of the roll to make the roll look like ears (OK- whatever!).  It sounded interesting and it was another snowy weekend in Ohio without nothing else to do.  So why not - let's make cinnamon ears!!

I found this recipe in the book The Great Scandinavian Baking Book by Beatrice Ojakangas.  It is can be an expensive recipe if you want to add the cardamon ($12 to $15 a jar!!) but that is optional.

Ingredients

Dough
2 pkgs or 4 1/2 tsp of active dry yeast
1 c warm water (105 to 115F)
1/2 cup melted butter
1/2 cup sugar
3 slightly beaten eggs
1 tsp ground cardamon (optional) - I had some, so I did use it.
4 1/2 to 5 cups all purpose flour

Filling
1/2 cup soft butter
1/2 cup sugar
1 T ground cinnamon

Glaze

1 slightly beaten egg
2 T milk
pearl sugar or crushed sugar cubes

In a large bowl, stir the yeast into the warm water and let stand for 5 minutes until dissolved.

Add the melted butter, sugar, eggs, cardamon (if using)

and 4 1/2 cups of flour until dough is smooth).  Cover and refrigerate for 2 to 24 hours.

 Since I was making this today, I only kept it in the refrigerator for a little over 2 hours.

You will notice very little rise.  The cold refrigerator prevents the dough from rising too much.

Sprinkle a countertop with flour and divide the dough into 2 parts.  Roll each piece into a 12 x 24 inch rectangle.  Spread with the melted butter and sprinkle with the cinnamon sugar.

Roll up, starting along the 24 inch side.

Cut each roll diagonally into 12 pieces.  With your two thumbs, press down the middle of the side of each roll. In doing so, the two edges will be forced upward and should resembled an ear (well, mine didn't look like an ear - oh well, some you win and some you don't!)

Cover a baking sheet with parchment paper.  Place the "ears" on the baking sheets.

Let rise until "puffy."  I wasn't quite sure what she meant by "puffy" but I let these guys "rise" for 45 minutes and I guess they looked "puffy."

Preheat the oven to 400F.  Brush the rolls with the glaze and sprinkle with the pearl sugar and crushed sugar cubes.  Bake for 8 to 10 minutes (** mine were NOT ready by 10 minutes so I baked another 4 or 5 minutes).

VERDICT:

These were good NOT great.  I loved the dough - really great. BUT the glaze did nothing for the roll.  They really needed to be iced.   As for the "ear" shape - mine never ever looked like "ears."  The indentations I made prior to the risings, were lost when they baked.  My husband wasn't too impressed by the rolls and thought they needed icing or something else.  If I make these again, I will definitely ice them.

Entire Recipe:

Cinnamon Ears

Ingredients

Dough
2 pkgs or 4 1/2 tsp of active dry yeast
1 c warm water (105 to 115F)
1/2 cup melted butter
1/2 cup sugar
3 slightly beaten eggs
1 tsp ground cardamon (optional) - I had some, so I did use it.
4 1/2 to 5 cups all purpose flour

Filling
1/2 cup soft butter
1/2 cup sugar
1 T ground cinnamon

Glaze
1 slightly beaten egg
2 T milk
pearl sugar or crushed sugar cubes

In a large bowl, stir the yeast into the warm water and let stand for 5 minutes until dissolved.

Add the melted butter, sugar, eggs, cardamon (if using) and 4 1/2 cups of flour until dough is smooth).  Cover and refrigerate for 2 to 24 hours.  Since I was making this today, I only kept it in the refrigerator for a little over 2 hours.

You will notice very little rise.  The cold refrigerator prevents the dough from rising too much.

Sprinkle a countertop with flour and divide the dough into 2 parts.  Roll each piece into a 12 x 24 inch rectangle.  Spread with the melted butter and sprinkle with the cinnamon sugar.  Roll up, starting along the 24 inch side.

Cut each roll diagonally into 12 pieces.  With your two thumbs, press down the middle of the side of each roll. In doing so, the two edges will be forced upward and should resembled an ear (well, mine didn't look like an ear - oh well, some you win and some you don't!)

Cover a baking sheet with parchment paper.  Place the "ears" on the baking sheets.

Let rise until "puffy."  I wasn't quite sure what she meant by "puffy" but I let these guys "rise" for 45 minutes and I guess they looked "puffy."

Preheat the oven to 400F.  Brush the rolls with the glaze and sprinkle with the pearl sugar and crushed sugar cubes.  Bake for 8 to 10 minutes (** mine were NOT ready by 10 minutes so I baked another 4 or 5 minutes).