Finnish Cardamom Rolls, also known as Pulla, are a traditional sweet bread from Finland. These soft, fluffy rolls are flavored with ground cardamom, which gives them a warm, slightly citrusy, and floral taste that is unique and comforting. Unlike some sweet breads that are overly sugary, Finnish Cardamom Rolls are lightly sweetened, making them perfect for breakfast, an afternoon snack, or a cozy coffee break. They are often braided or twisted into beautiful shapes before baking, giving them an extra-special homemade touch.
These rolls are more than just a treat they are a piece of Finnish culture. In Finland, it is common to enjoy Pulla with coffee, tea, or even hot chocolate. They are often served at gatherings, holidays, or family celebrations. Making them at home allows you to fill your kitchen with the irresistible aroma of cardamom and freshly baked bread.
You Should Try the Finnish Cardamom Rolls
If you’ve never tried Finnish Cardamom Rolls, now is the perfect time. The process of making them can be a fun and rewarding experience, especially if you enjoy baking. From kneading the dough to shaping the rolls and watching them rise, each step is a little magical. Once baked, these rolls are soft on the inside, slightly golden on the outside, and smell heavenly. You can even drizzle them with a simple sugar glaze or sprinkle pearl sugar on top to make them extra special.
Trying this recipe is a wonderful way to explore Nordic baking traditions. Even kids can join in for the shaping and sprinkling steps, making it a fun activity for the whole family. Plus, homemade Pulla tastes far better than store-bought versions and can be customized with fillings like cinnamon, cardamom, or almond paste if you like.
Table of Contents
Table of Contents
Ingredients you’ll need for Finnish Cardamom Rolls
Here is everything you need to make Finnish Cardamom Rolls:
- 2 ¼ teaspoons 1 packet active dry yeast
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- ½ cup (100 g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 2 large eggs
- 4 cups (480 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- Optional: Pearl sugar or a simple glaze for topping
How to Make Finnish Cardamom Rollsing
Step 1
Activate the yeast: Start by warming your milk to about 110°F (43°C) it should feel pleasantly warm, not hot. Pour the warm milk into a small bowl, add the sugar, and then sprinkle the yeast on top. Let the mixture sit undisturbed for 5–10 minutes. You’ll notice it becoming frothy and bubbly, which means the yeast is alive and ready to help your dough rise beautifully. This step is crucial because it ensures your rolls will have that soft, airy texture.
Step 2
Mix the dough: In a large mixing bowl, combine your flour, salt, and ground cardamom. Cardamom is the star spice here, giving the dough a subtle, fragrant warmth that makes these rolls so special. Make a well in the center of the dry ingredients and pour in the activated yeast mixture along with the eggs. Using a wooden spoon or your hands, slowly incorporate the ingredients until a sticky, shaggy dough begins to form. Take your time at this stage mixing thoroughly ensures even distribution of the yeast and spices.
Step 3
Knead the dough: Transfer your sticky dough to a lightly floured surface. Using the heels of your hands, press, stretch, and fold the dough repeatedly for about 8–10 minutes. You want the dough to become smooth, elastic, and soft to the touch. If you’re using a stand mixer with a dough hook, knead on medium speed for 6–8 minutes. This kneading step develops the gluten structure, which is what gives the rolls their classic fluffy and tender interior.
Step 4
Incorporate the butter: Once the dough is elastic, begin adding the softened butter a little at a time. Knead the butter fully into the dough before adding the next portion. This may feel a bit messy at first, but as the butter blends, the dough will become glossy, rich, and slightly stretchy. Adding butter at this stage ensures the rolls have a soft, tender crumb and a luxurious flavor that is distinctly Finnish.
Step 5
First rise: Place the prepared dough into a greased bowl and cover it with a clean kitchen towel. Let it sit in a warm, draft-free area for 1–1.5 hours, or until it doubles in size. This first rise is essential it allows the yeast to work, creating air pockets that will make the rolls soft and fluffy. Be patient, and resist the urge to rush this step, as a proper rise makes all the difference in texture.
Step 6
Shape the rolls: After the dough has doubled, gently punch it down to release excess air. Divide it into equal portions depending on the size and number of rolls you want. Roll each portion into long ropes and twist, braid, or coil them into creative shapes. The shaping process can be a fun way to get creative, and children can even help at this stage. Place the shaped rolls on a baking sheet lined with parchment paper, leaving enough space between them to expand during the second rise.
Step 7
Second rise: Cover the shaped rolls loosely with a clean towel and let them rise for another 30–45 minutes. During this time, they will puff up slightly and become light and airy. This second rise ensures that your rolls remain soft after baking and have that classic pillowy texture that makes Finnish Cardamom Rolls so irresistible.
Step 8
Bake: Preheat your oven to 375°F (190°C) and place the rolls in the center of the oven. Bake for 15–20 minutes, keeping an eye on them so they turn a beautiful golden brown. You’ll notice the aroma of cardamom filling your kitchen it’s a wonderful signal that the rolls are ready. You can gently tap the bottom of a roll to check; a hollow sound indicates it’s baked through.
Step 9
Add finishing touches: Remove the rolls from the oven and allow them to cool slightly on a wire rack. For an extra special touch, brush the warm rolls with a little melted butter to give them a shiny finish. You can also sprinkle them with pearl sugar or drizzle a simple sugar glaze on top. These finishing touches add sweetness and texture while making the rolls look as beautiful as they taste.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large mixing bowl
- Small bowl for yeast
- Measuring cups and spoons
- Wooden spoon or spatula
- Stand mixer with dough hook optional
- Rolling pin
- Baking sheet
- Parchment paper
- Clean kitchen towels
- Pastry brush for butter or glaze
Tips and Variation Ideas
Knead the dough until it’s smooth and elastic this helps create a soft and fluffy texture.
If the dough is sticky, lightly flour your hands and surface, but avoid adding too much flour.
Letting the rolls rise fully is key to soft, airy bread. Don’t rush the rising times.
You can freeze shaped rolls before baking. Just thaw and bake when ready.
What can I serve with this Finnish Cardamom Rolls ?
We often enjoy these delicious Finnish Cardamom Rolls with drinks like coffee or tea, and my daughter loves them with milk or milkshakes. Sometimes I also like to enjoy them with a drink like fruit juice or orange juice.
Commonly Asked Questions
How long do the rolls last ?
Stored in an airtight container at room temperature, they last 2–3 days. Freeze for up to 2 months.
Can I freeze the rolls before baking ?
Yes! Shape them, place on a baking sheet, freeze, then transfer to a bag. Bake from frozen, adding a few extra minutes to the time.
Can I add raisins or chocolate chips ?
Yes, you can add raisins, currants, or chocolate chips to the dough for extra flavor. Just fold them in during shaping.
Can I use whole wheat flour ?
You can substitute up to half of the flour with whole wheat, but the rolls will be slightly denser.
Finnish Cardamom Rolls
Course: Breakfast, Snacks, DessertCuisine: Finnish, ScandinavianDifficulty: Intermediate12
servings25
minutes20
minutes280
kcal2
hours30
minutesSoft, fluffy, and fragrant, Finnish Cardamom Rolls (Pulla) are lightly sweetened rolls flavored with cardamom. Perfect for breakfast, tea, or a cozy snack, these homemade rolls are a traditional Finnish treat that fills your kitchen with a warm, comforting aroma.
Ingredients
2 ¼ teaspoons 1 packet active dry yeast
1 cup (240 ml) warm milk (about 110°F / 43°C)
½ cup (100 g) granulated sugar
1 teaspoon salt
1 teaspoon ground cardamom
2 large eggs
4 cups (480 g) all-purpose flour
½ cup (115 g) unsalted butter, softened
Optional: Pearl sugar or a simple glaze for topping
Directions
- Activate the yeast: Start by warming your milk to about 110°F (43°C) it should feel pleasantly warm, not hot. Pour the warm milk into a small bowl, add the sugar, and then sprinkle the yeast on top. Let the mixture sit undisturbed for 5–10 minutes. You’ll notice it becoming frothy and bubbly, which means the yeast is alive and ready to help your dough rise beautifully. This step is crucial because it ensures your rolls will have that soft, airy texture.
- Mix the dough: In a large mixing bowl, combine your flour, salt, and ground cardamom. Cardamom is the star spice here, giving the dough a subtle, fragrant warmth that makes these rolls so special. Make a well in the center of the dry ingredients and pour in the activated yeast mixture along with the eggs. Using a wooden spoon or your hands, slowly incorporate the ingredients until a sticky, shaggy dough begins to form. Take your time at this stage mixing thoroughly ensures even distribution of the yeast and spices.
- Knead the dough: Transfer your sticky dough to a lightly floured surface. Using the heels of your hands, press, stretch, and fold the dough repeatedly for about 8–10 minutes. You want the dough to become smooth, elastic, and soft to the touch. If you’re using a stand mixer with a dough hook, knead on medium speed for 6–8 minutes. This kneading step develops the gluten structure, which is what gives the rolls their classic fluffy and tender interior.
- Incorporate the butter: Once the dough is elastic, begin adding the softened butter a little at a time. Knead the butter fully into the dough before adding the next portion. This may feel a bit messy at first, but as the butter blends, the dough will become glossy, rich, and slightly stretchy. Adding butter at this stage ensures the rolls have a soft, tender crumb and a luxurious flavor that is distinctly Finnish.
- First rise: Place the prepared dough into a greased bowl and cover it with a clean kitchen towel. Let it sit in a warm, draft-free area for 1–1.5 hours, or until it doubles in size. This first rise is essential it allows the yeast to work, creating air pockets that will make the rolls soft and fluffy. Be patient, and resist the urge to rush this step, as a proper rise makes all the difference in texture.
- Shape the rolls: After the dough has doubled, gently punch it down to release excess air. Divide it into equal portions depending on the size and number of rolls you want. Roll each portion into long ropes and twist, braid, or coil them into creative shapes. The shaping process can be a fun way to get creative, and children can even help at this stage. Place the shaped rolls on a baking sheet lined with parchment paper, leaving enough space between them to expand during the second rise.
- Second rise: Cover the shaped rolls loosely with a clean towel and let them rise for another 30–45 minutes. During this time, they will puff up slightly and become light and airy. This second rise ensures that your rolls remain soft after baking and have that classic pillowy texture that makes Finnish Cardamom Rolls so irresistible.
- Bake: Preheat your oven to 375°F (190°C) and place the rolls in the center of the oven. Bake for 15–20 minutes, keeping an eye on them so they turn a beautiful golden brown. You’ll notice the aroma of cardamom filling your kitchen it’s a wonderful signal that the rolls are ready. You can gently tap the bottom of a roll to check; a hollow sound indicates it’s baked through.
- Add finishing touches: Remove the rolls from the oven and allow them to cool slightly on a wire rack. For an extra special touch, brush the warm rolls with a little melted butter to give them a shiny finish. You can also sprinkle them with pearl sugar or drizzle a simple sugar glaze on top. These finishing touches add sweetness and texture while making the rolls look as beautiful as they taste.
Notes
- Warm milk carefully: Milk should be warm, about 110°F (43°C), not hot, to avoid killing the yeast.
- Measure flour correctly: Spoon flour into measuring cups and level it off to prevent dense dough.
- Don’t over-flour: Too much flour makes the rolls dry and dense. Lightly flour hands and surfaces as needed.
- Brush with butter: Melted butter on warm rolls gives a shiny, soft finish.
