Newfoundland Cinnamon Rolls

Okay, friend, confession time: sometimes I just wanna eat my feelings in a fluffy, sweet, cinnamon-spiced hug. And if that hug happens to have a little bit of rugged, cozy Newfoundland charm baked right in? Even better. Forget your fancy-pants bakery rolls; we’re making the kind of cinnamon rolls that taste like a warm kitchen, a good cuppa, and zero stress. This isn’t just a recipe; it’s a *vibe*.

Why This Recipe is Awesome

Because it’s practically magic, that’s why! Seriously, even if your culinary skills typically peak at instant ramen, you can nail these. This recipe for Newfoundland Cinnamon Rolls is your ticket to becoming a kitchen hero with minimal effort. We’re talking:

• Idiot-proof dough: It’s forgiving, so even if you’re a bit heavy-handed (or just distracted by cat videos), it’ll still be glorious.
• That perfect fluffy factor: Not too dense, not too airy. Just *chef’s kiss* perfect.
• Minimal fuss, maximum flavor: We’re not doing anything complicated here, but the result tastes like you spent all day slaving away. You’re welcome.
• The ultimate cozy comfort: There’s nothing quite like the smell of cinnamon rolls baking to make your home feel like a warm hug.

Ingredients You’ll Need

Gather ’round, fellow food adventurer! Here’s your shopping list. Try not to get sidetracked by the snack aisle, I know it’s tough.

For the Dough:

• 1 cup (240ml) warm milk: Think bathwater temp, not lava. Anything too hot will murder your yeast, and that’s just rude.
• 2 ¼ teaspoons (1 standard packet) active dry yeast: Don’t buy the expired stuff, trust me. Yeast with a death wish makes sad, flat rolls.
• ¼ cup (50g) granulated sugar: Just enough to sweeten the deal.
• 1 large egg: Room temperature, if you’re feeling fancy.
• ¼ cup (56g) unsalted butter, melted: Real butter, people. Life’s too short for anything else.
• ½ teaspoon salt: Balances everything out. Don’t skip it!
• 3-3 ½ cups (360-420g) all-purpose flour: The superhero of flours. Start with 3 cups and add more if needed.

For the Filling:

• ½ cup (113g) unsalted butter, softened: Again, butter. We’re not messing around.
• ¾ cup (150g) packed light brown sugar: Gives that rich, caramelly goodness.
• 1 tablespoon ground cinnamon: Because, well, it’s a cinnamon roll!

For the Icing (because no roll is complete without it!):

• 1 ½ cups (180g) powdered sugar (confectioners’ sugar): Sift it if you hate lumps, or just whisk like a maniac.
• 2-3 tablespoons milk or cream: Start with two, add more until it’s perfectly drippy.
• ½ teaspoon vanilla extract: The soul of the icing.

Step-by-Step Instructions

Alright, apron on, “I Believe in a Thing Called Love” blasting (or whatever your jam is). Let’s do this!

1. Wake Up the Yeast: In a large bowl, whisk together the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until it gets foamy. If it doesn’t foam, your yeast is dead. RIP. Start over with fresh yeast.
2. Mix the Dough: Add the egg, melted butter, and salt to the foamy yeast mixture. Give it a good whisk. Gradually add 3 cups of flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead It Out: Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes until it’s smooth and elastic. If it’s too sticky, add the remaining flour a tablespoon at a time. Don’t over-flour! It should be slightly tacky.
4. First Rise: Lightly oil the bowl you used earlier (or a clean one). Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp tea towel and let it rise in a warm spot for 1-1.5 hours, or until doubled in size. This is where the magic happens!
5. Prep the Filling & Roll Out: While the dough is rising, mix the softened butter, brown sugar, and cinnamon for the filling in a small bowl. Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
6. Spread the Love: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, going almost to the edges.
7. Roll ‘Em Up: Starting from one of the long sides, tightly roll the dough into a log. The tighter you roll, the prettier your spirals will be!
8. Slice and Arrange: Using a sharp knife or, even better, a piece of unwaxed dental floss (slide it under the log, cross the ends, pull!), cut the log into 12 equal rolls, about 1.5 inches thick. Place them in a lightly greased 9×13 inch baking pan, leaving a little space between each roll.
9. Second Rise (Almost There!): Cover the pan with plastic wrap or a damp tea towel and let the rolls rise again in a warm spot for 30-45 minutes, or until they look puffy and are snuggled up against each other.
10. Bake ‘Em Up: Preheat your oven to 375°F (190°C). Once the rolls have risen, pop them in the oven and bake for 20-25 minutes, or until golden brown and cooked through.
11. Whip Up the Icing: While the rolls are baking or cooling slightly, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth.
12. Drizzle and Devour: Let the rolls cool for about 5-10 minutes (they’re best warm, but not piping hot, for icing). Drizzle that glorious icing all over the warm rolls. Serve immediately and watch them disappear!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some major cinnamon roll faux pas. Learn from my past kitchen mishaps, my friend.

• Using milk colder than your ex’s heart: Your yeast needs warmth to wake up and get to work. Too cold, and it stays dormant. Too hot, and you’ll kill it.
• Thinking you don’t need to preheat the oven: Rookie mistake! A properly preheated oven ensures even baking from the start. Otherwise, your rolls might be raw in the middle or dried out on the outside.
• Over-flouring the dough: More flour doesn’t always mean better dough. Too much makes your rolls tough and dry. Aim for a slightly tacky, not sticky, texture.
• Not letting them rise properly: Impatience is not a virtue here. Give those rolls time to get puffy and airy. An under-risen roll is a dense roll, and no one wants that.
• Over-baking: Crispy cinnamon rolls are a crime against humanity. Pull them out when they’re golden brown on top, even if the centers look a *tiny* bit soft. They’ll firm up as they cool.

Alternatives & Substitutions

Feeling a little rebellious? Want to put your own spin on things? I get it. Here are some ideas:

• Milk Swap: While whole milk gives the richest flavor, you can totally use 2%, 1%, or even unsweetened non-dairy milk like almond or oat milk. IMO, whole milk is king here, but do what makes you happy!
• Butter Begone (Almost): For the dough, a good quality plant-based butter substitute can work, but for the filling, real butter is crucial for that melt-in-your-mouth experience.
• Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon filling for an extra layer of warmth. Orange zest is also divine!
• Nutty Rolls: Sprinkle some finely chopped pecans or walnuts over the filling before rolling for a textural crunch.
• Cream Cheese Icing: If you’re feeling extra decadent (and who isn’t?), beat in 4 oz (113g) softened cream cheese to the icing ingredients for a classic, tangy finish.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Probably with a hint of sarcasm.

• Can I make these ahead of time? Absolutely! You can assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight (up to 12-16 hours). Take them out 30-60 minutes before baking to come to room temperature and proof slightly.
• My yeast didn’t bubble, help! Well, technically yes, but why hurt your soul like that? Just kidding! If your yeast didn’t foam, your water was likely too hot (killed it) or too cold (it’s still asleep), or the yeast itself is old. Start over with fresh yeast and properly warm water.
• Can I freeze cinnamon rolls? Yes! You can freeze baked rolls (frosted or unfrosted) for up to a month. Thaw and warm gently. You can also freeze *unbaked* rolls after the second rise. Just let them thaw in the fridge overnight, then bring to room temp and bake as usual.
• Why are my rolls dry? This usually happens if you used too much flour during kneading or if you over-baked them. Keep an eye on the baking time and rely on visual cues (golden brown) over strictly adhering to the clock.
• How do I get perfectly even slices? Dental floss, my friend! Slide a piece of unwaxed, unflavored dental floss under your rolled log, cross the ends over the top, and pull firmly. It cuts through without squishing the dough. Magic!
• Can I halve the recipe? You *can*. But why would you want less of this deliciousness? If you must, simply cut all ingredients in half.

Final Thoughts

Boom! You just made Newfoundland Cinnamon Rolls. Give yourself a high five, you culinary genius! These aren’t just any rolls; they’re a little piece of comfort, a little bit of magic, and a whole lot of deliciousness. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!