Korvapuustit, or Finnish cinnamon buns

Note: this is a quick free translation of the finnish recipe. Apologies, and feel free to ask in the comments for any clarifications

Ingredients for ~2.5 or so trays
5 dl of milk
50 grams of yeast
1 dl of sugar or light syrup
1 teaspoon of salt
2 teaspoons of ground true cardamom (essential for the aroma)
~14 dl of coarse wheat flour
150g of room temperature margarine

filling
200g of room temperature butter 1.5 dl of sugar 4 tablespoons of cinnamon

egg whites for coating

instructions
1. heat the milk to hand temperature (37C or 100F*). Mix the yeast into the milk. Add sugar, salt, cardemom (again, essential) and add flour while constantly mixing. Knead slightly and add margarine.
2. Make sure the dough is constant (no patches of flour and such). Cover dough and let the dough rise* in constant room temperature without wind* for 30 minutes.
3. After rising* put the dough on a table with a lot of free space. Knead slightly. Divide into two equal portions and form into a round shape. Let the portions rise* slightly while covered. Meanwhile mix the butter, sugar and cinnamon for the filling.
4. Roll out* the dough into two rectangles (60x25cm). Keep adding tiny amounts of wheat to prevent sticking.
5. Add spread evenly. Roll the dough. Cut and place onto a baking tray. Cover and let the dough once again rise* for 30 minutes. Heat oven to 200C (392F*)
6. Use a brush to apply egg whites to the outside surface of the buns to prevent burning. Bake for 5-8 minutes.

* = free translation, not certain if correct.

I hope you like them. Cardemom is essential in finnish baking, as it adds a pleasant aroma to the dough. Feel free to ask any questions if you feel like you need help.

bon appetit