Newfoundland Cinnamon Rolls with Brown Sugar Filling

Newfoundland cinnamon rolls are soft, enriched yeast buns rolled around a buttery brown-sugar and cinnamon filling, with raisins often added and vanilla icing on top. Home and regional versions vary, but this approachable batch has a tender crumb, a generous swirl, and clear rising times so you can plan when to serve it.

Ingredients

For the dough: 1 cup (240 ml) whole milk
2¼ teaspoons (7 g) active dry yeast
⅓ cup (67 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted and cooled slightly
1 large egg, at room temperature
1 teaspoon (6 g) fine salt
4 cups (500 g) all-purpose flour, plus up to 2 tablespoons (16 g) for kneading if needed
For the filling: 4 tablespoons (57 g) unsalted butter, softened
¾ cup (150 g) packed light or dark brown sugar
1 tablespoon (8 g) ground cinnamon
½ cup (75 g) raisins, optional
For the icing: 1 cup (120 g) confectioners’ sugar
1–2 tablespoons (15–30 ml) milk, plus a little more if needed
½ teaspoon (2.5 ml) vanilla extract

Instructions

Wake the yeast. Warm the milk until it feels comfortably warm, about 105–110°F (41–43°C), not hot. Pour it into a large bowl and stir in the yeast and a teaspoon of the measured sugar. Leave it for 10 minutes. It should look creamy or lightly foamy; if it remains completely flat, the yeast may be inactive, so start again with fresh yeast and milk.
Make the dough. Whisk the remaining sugar, melted butter, egg, and salt into the yeast mixture. Add the flour gradually, stirring until a shaggy dough forms. Knead on a lightly floured counter for 8–10 minutes, or with a dough hook on low speed for about 6–8 minutes. The dough should become smooth, elastic, and slightly tacky. Add flour a teaspoon at a time only if it is too sticky to handle; too much flour makes the finished rolls dry.
Let it rise. Shape the dough into a ball and place it in a lightly buttered bowl, turning once to coat. Cover the bowl with a clean towel or reusable cover and leave in a warm, draft-free place for about 1 hour 15 minutes, until doubled in size. A cool room may extend the rise; use the dough’s size rather than the clock as the main guide.
Fill and shape. Butter a 9-by-13-inch (23-by-33-cm) baking pan. Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 12 by 16 inches (30 by 40 cm), with the longer edge facing you. Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon, then scatter the mixture over the butter, leaving a narrow strip bare along the far edge. Add raisins evenly if using. Starting at the long edge closest to you, roll the dough into a snug log. Pinch the seam closed, then cut into 12 equal pieces with a sharp knife or unflavoured dental floss. Arrange them cut-side up in the pan, leaving a little room between each.
Proof the rolls. Cover the pan and let the rolls rise for about 40 minutes, until noticeably puffy and close to touching. Near the end of this rise, heat the oven to 350°F (175°C). If the kitchen is cool, the second rise may take longer; baking before the buns have puffed can leave them dense.
Bake. Bake for 20–22 minutes, until the tops are golden and the middle rolls look set rather than wet. For an egg-containing bake, USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; for the bread-like texture of these buns, the center should reach about 190°F (88°C) when checked with an instant-read thermometer. If the tops brown early, loosely cover the pan with foil for the remaining baking time.
Ice and serve. Let the pan cool for 20 minutes. Whisk the confectioners’ sugar with 1 tablespoon milk and the vanilla, adding more milk a teaspoon at a time until the icing falls in a thick ribbon. Drizzle it over the warm rolls. Let the icing settle briefly, then serve from the pan.

Tips

Check the milk temperature. Milk that is too hot can damage yeast, while cold milk slows it down. If you do not have a thermometer, aim for warm bathwater rather than hot coffee. The butter should also be melted but not so hot that it cooks the egg when mixed in.
Use flour with restraint. A soft, slightly tacky dough is easier to keep tender than a stiff, heavily floured one. Flour varies by brand and how it is packed, so weigh it if possible. If measuring by cups, spoon flour into the cup and level it instead of scooping directly from the bag.
Make neat, even slices. A sharp serrated knife works, but floss makes especially clean cuts: slide a length under the log, cross the ends over the top, and pull. Avoid pressing down hard, which can squash the spiral and push filling out.
Adjust the icing, not the buns. Add milk gradually; a little too much can make the icing run off the rolls. For a thicker topping, use less milk. If you prefer less sweetness, use only a light drizzle or leave the icing off and serve the buns plain.

Serving Suggestions

Serve these rolls warm for breakfast, brunch, or an afternoon snack, with coffee, tea, or a glass of milk. They are rich and sweet enough to stand on their own, so a bowl of berries or sliced apples makes a fresh counterpoint without requiring another elaborate dish. For a brunch table, bake them in the same pan and bring it to the table once the icing has begun to set; provide a small spatula so the soft center rolls can be lifted out without tearing.

If you are serving a group at different times, keep the icing separate until just before serving. The uniced rolls rewarm more evenly, and everyone can choose how much icing to add. A simple dusting of confectioners’ sugar is another option when you want a lighter finish.

Variations

Raisin or raisin-free: Raisins are optional, and some cooks prefer the filling without them. For a different dried-fruit note, substitute an equal amount of chopped dried cranberries or currants. Keep additions modest so the dough can still roll into a firm log and the slices hold together.

Use a richer spice blend: Keep the cinnamon as written, or replace up to half of it with ground ginger, nutmeg, or allspice. These spices change the flavor rather than the dough’s structure, so they are easy to tailor to taste. A pinch of salt in the filling can also sharpen the brown-sugar flavor.

Make them without dairy: Use an unsweetened, unflavoured plant-based milk and a baking stick made for replacing butter, in equal amounts. The rolls may be a little less rich, and the icing will taste different depending on the milk used. Avoid thin spreads with high water content, which can make the filling leak.

Skip the icing: The buns are good plain, especially when served warm. You can brush the tops with a little melted butter after baking for a soft sheen, or leave them as they are for a less sweet roll.

Storage and Reheating

Let the rolls cool, then refrigerate them within 2 hours in an airtight container; store iced rolls in a single layer if possible, or separate layers with parchment. They keep well for 3–4 days in the refrigerator. Chilling can firm the butter in the dough, so the rolls will feel less tender straight from the fridge. For a better texture, warm an individual roll in the microwave for about 15–25 seconds, or place several in a covered baking dish at 300°F (150°C) for 10–15 minutes, until warmed through.

To freeze, wrap cooled, uniced rolls individually or pack them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then warm covered in a low oven and add fresh icing. You can also freeze the baked rolls with icing, though the icing may look less smooth after thawing. Do not leave dairy-iced rolls sitting out for extended periods; return leftovers to the refrigerator.

Frequently Asked Questions

Are Newfoundland cinnamon rolls the same as cinnamon buns?
“Cinnamon roll” and “cinnamon bun” are often used for the same spiral-shaped sweet yeast bread. Recipes associated with Newfoundland vary by household; this version uses a brown-sugar cinnamon swirl and offers raisins as an optional addition rather than treating one style as the only version.

Can I prepare the rolls the night before?
Yes. Arrange the cut rolls in the pan, cover tightly, and refrigerate them before the second rise. The next day, let the pan sit at room temperature until the rolls look puffy, often 45–75 minutes depending on the room and how cold the dough is, then bake as directed. The overnight chill slows fermentation, so do not expect them to be ready to bake immediately from the refrigerator.

Why did my cinnamon filling leak out?
A little syrup around the base is normal, but a large amount can mean the butter was melted rather than softened, the dough was rolled loosely, or the filling was spread right to the edges. Use softened butter, leave the small bare strip at the far edge, and pinch the seam closed. Place the sliced rolls cut-side up so the filling stays within the spiral.

Can I use instant yeast instead of active dry yeast?
Yes. Use 2¼ teaspoons (7 g) instant yeast and mix it directly with the flour rather than activating it in the milk. Add the warm milk with the other wet ingredients. The first rise may move faster, so check the dough’s volume instead of relying only on the stated time.

How can I tell when the dough has risen enough?
After the first rise, it should be about doubled and feel airy. A gentle fingertip press should leave an indentation that slowly starts to spring back. The shaped rolls should look swollen and soft before baking. If the indentation springs back immediately, give the dough more time; if it collapses, it may have risen too long.

Can I make the dough by hand?
Yes. Stir with a sturdy spoon until the flour is mostly incorporated, then knead on a lightly floured counter. It may feel sticky at first; continue kneading before adding more flour, since the dough usually becomes smoother as the gluten develops. A mixer is convenient, but it is not required.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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