Cinnamon-Sugar Cardamom Brioche Twist

February 26, 2016
4 Ratings
Photo by Posie Harwood
  • Prep time 2 hours 6 minutes
  • Cook time 22 minutes
  • Makes 24 rolls
Author Notes

Gorgeous AND delicious—a perfect combination in a baked good. I adapted these rolls from this lovely bread recipe on the Land O'Lakes website. The bread is soft, delicate, airy, and still sturdy, with a richness that is somewhat similar to challah or brioche (it has sour cream, butter, evaporated milk, and eggs). The dough is lightly perfumed with cardamom, then filled with a butter/cinnamon sugar spread and twisted into little pull-apart shapes. —Posie (Harwood) Brien

What You'll Need
  • For the bread:
  • 1 cup sugar
  • 1 teaspoon ground cardamom
  • 1/2 cup unsalted butter
  • 12 ounces evaporated milk
  • 2 teaspoons kosher salt
  • 1/2 ounce (2 packages or 4 1/2 teaspoons) instant or active dry yeast
  • 1/4 cup warm water
  • 6 1/2 to 7 1/2 cups all-purpose flour, divided
  • 1/2 cup sour cream
  • 3 eggs
  • For the filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 teaspoons ground cinnamon
  • 1/2 cup sugar
  1. In a medium saucepan, combine the sugar, cardamom, butter, evaporated milk, and salt. Cook over medium heat, stirring occasionally, until the butter is melted. Set aside and let cool until it is warm but not hot.
  2. In a large bowl, dissolve the yeast in the warm water.
  3. Add 3 cups of flour, the sour cream, eggs, and the warm butter mixture to the bowl of yeast. Stir until well-combined.
  4. Stir in the remaining flour (a little at a time) until the dough is stiff enough to handle. It'll still be quite sticky, so be careful not to add too much flour right away: Add a bit at a time and see how it changes the consistency. You'll add a bit more flour later when you roll it out, so it's better to err on the side of too sticky here.
  5. Knead the dough for about 5 minutes. Transfer the bowl of dough to a lightly greased bowl and cover with plastic wrap or a damp tea towel. Let rise in a warm place for about 1 1/2 hours.
  6. To make the filling, stir together the softened butter, cinnamon, and sugar in a small bowl to make a paste. If you like more spice, you can increase the cinnamon level as you like.
  7. When the dough has risen (it should have about doubled in size), divide it in half.
  8. Preheat the oven to 350° F.
  9. Take the first half of dough and roll it out into a rectangle approximately 9 by 20 inches.
  10. Spread half of the filling in a very thin layer over the dough, leaving about 1 inch around the edges. You don't want to spread it too thickly or it will get messy when you shape the rolls.
  11. Fold the dough in half (so it'll be nearly square, about 10 by 9 inches) and roll it lightly with a rolling pin to flatten it slightly. You don't really need to flatten it too much, but the thinner the dough is, the prettier and more intricate the rolls look.
  12. Using a sharp knife, cut the dough lengthwise into 1/2-inch strips. Take each strip of dough: Wrap the strip around your first and second fingers twice, then tuck the ends inside the circle of dough you've just made. Don't worry too much about the shape! There isn't a perfect way to do this, just form them into a knot as best you can: It's a messy process because the filling seeps out a bit, but they will be delicious regardless of how messy they appear.
  13. Place each knot on a parchment-lined baking sheet.
  14. Repeat with the second half of the dough.
  15. Cover lightly with plastic wrap and let rise for about 15 minutes.
  16. Bake the rolls for about 20 minutes or until golden brown. Depending on the size of your knots they could take more or less time, so start checking around 15 minutes.
  17. Remove from the oven, let cool, then eat!

See what other Food52ers are saying.

  • Nancy
  • Mayre Plunkett
    Mayre Plunkett
  • Liisa Aro-Lambert
    Liisa Aro-Lambert
  • Linda Woltz
    Linda Woltz
  • Elisabeth

20 Reviews

Michelle January 3, 2020
I've made these twice and both times the only deviation I made from the recipe was to double the cinnamon. And yet -- BOTH times I ended up with 42+ rolls. Not sure how you get 24 with this recipe. On the upside, they freeze incredibly well. :)
Nancy May 2, 2017
after the rolls are shaped and rise as in step 15, you could freeze here? Yes?
Kat February 6, 2017
Can I substitute the sour cream for some more evaporated milk?
Posie (. February 6, 2017
Hm, I've never tried this! Worth a shot, let me know how it turns out!
susan January 8, 2017
These are wonderful! Was snowed in and didn't have any sour cream (can't believe I actually did have evaporated milk), so substituted 2% Greek yogurt, worked fine. This is a keeper.
Mayre P. October 23, 2016
What would the flour be in grams?
Liisa A. October 23, 2016
Sorry, evaporated milk and sour cream no way belong to korvapuusti, world famous cinnamon pulla ! It's yeast and sugar mixed with hand warm milk, then melted butter, flour, baking powder and cardamom added. The dough has to rise in a warm place under a towel. I have been making these for 50 years, just wanted to comment!
hiba October 23, 2016
what is the recipe that you follo?
hiba October 23, 2016
sorry, follow
Jane October 24, 2016

1 package active dry yeast
1/2 cup of warm water
2 cups milk scalded (it does make a difference but you can do it in the microwave) and cooled to lukewarm
1 cup (I only use 1/2 cup) sugar
1 tsp. salt
1 tsp cardamom
4 eggs beaten
8-9 cups all purpose flour
1/2 cup butter (that's one stick) melted

after rising first time, divide into two batches and roll out the dough

about 1/4 stick of butter melted to pour over dough
sugar and cinnamon to sprinkle on later
1 beaten egg with a little water to brush on once you have made the snails.

In a mixing bowl combine water and yeast. When it has dissolved, add in milk, sugar, salt, cardamom, eggs and enough
flour to make a batter - about 2 cups. Beat until smooth. Add about 3 more cups and beat until smooth, elastic and glossy.
Add the melted butter and mix again until glossy, smooth and elastic. Add in the remaining flour and mix in. It should be
getting pretty stiff by now and collecting around the dough hook.

Pour (ha - it's kinda sticky) out onto the counter for proper hand kneading. BUT FIRST let it rest covered with a bowl.

Knead until smooth and satiny. Place in a lightly greased bowl, be sure to turn over once and cover lightly. Let rise until doubled. (yesterday
it took about 6 hours in my house to double. I recommend putting it in the (OFF) oven with the light on and a bowl of hot water.
That seemed to speed things up).

Punch down, divide the dough into two batches. Roll out, or simply stretch it out into a large rectangle. Spread some butter on,
Add sugar and cinnamon. Fold in half the long way, using a big knife, cut into strips. Twist and shape the dough into snails and
place onto baking sheet. Use parchment paper if you have it. Before popping into oven brush on the egg wash.

Directions say bake at 400F for 25-30 minutes - but that is for loaves... I cooked mine for 12 minutes then turned and cooked for 5 more min.
Kristin F. February 24, 2017
Thank you! This recipe looks easier to convert to dairy-free for an allergy.
Anamaria October 14, 2018
Hello Kristin, did you convert this to a dairy-free version? How? I am a begginer here and would appreciate some quidance! Many thanks
Anamaria November 25, 2018
Kristin, how did you convert this into a dairy-free recipe? Thanks
Kristina H. February 20, 2019
OMG! I was drawn to the recipe on this page but upon reading these comments and ultimately your recipe I decided to make yours. It sure didn’t take 6 hours to double in bulk, however! I used 2 ¼ tsp of SAF Gold Instant Yeast instead of active dry yeast. I prefer SAF Red Instant Yeast for routine baking but the Gold is much better for rich doughs that have eggs, butter, & sugar or honey. It has made a big difference in my rising times. This wonderful dough only took about one hour to double. These rolls are tender and delicious. Be warned-it does indeed make 24 large buns. I do hope they freeze well! Next time I’ll likely make a half batch. Thanks so much for sharing this. Yummy!
Kristin F. February 20, 2019
Sorry just saw this after a million years. I used almond milk with good results. Went for regular butter because my daughter tolerates that fine, but I imagine earth balance sticks would make a good sub as they seem to do for all my baking other than needing maybe a PINCH more flour when using EB instead of butter.
Linda W. September 5, 2016
Could you do the first rise over night in the fridge?
Elisabeth February 29, 2016
It's missing the 1/2 cup of butter from the original recipe. The written instructions say to mix in. I'm going with the butter!
Posie (. February 29, 2016
Whoops, my apologies Elisabeth! I've added that in and it's correct now.
Elisabeth April 10, 2016
These are awesome though! I think I am making and selling my fifth batch!
Claire February 29, 2016
I think you meant err on the side of....