Discover the magic of No Knead Cinnamon Rolls, a recipe designed for ultimate ease and pure deliciousness. This recipe unlocks the joy of homemade cinnamon rolls without the fuss of traditional kneading, making it perfect for busy weeknights or leisurely weekend mornings.
Key Ingredients for No Knead Cinnamon Rolls
For the Dough:
- 3 ½ cups (438g) all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ¼ cup (50g) granulated sugar
- 1 ½ cups (355ml) warm milk (around 105-115°F or 40-46°C)
- 4 tablespoons (57g) unsalted butter, melted and slightly cooled
For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg (optional, but recommended for extra warmth)
For the Cream Cheese Frosting:
- 8 ounces (227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1-2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
How to Make No Knead Cinnamon Rolls
Prepare yourself for an incredibly easy yet deeply satisfying baking experience with these No Knead Cinnamon Rolls. The magic lies in a straightforward dough that requires no demanding kneading, allowing time and yeast to do the heavy lifting. Expect a tender, fluffy roll cradling a rich, spiced cinnamon-sugar filling, all topped with a luxuriously creamy frosting. The entire process, from mixing to baking, is surprisingly quick, typically taking around 20 minutes of active preparation time, with the bulk of the magic happening during the rising period.
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, instant yeast, salt, and granulated sugar.
- Add Wet Ingredients: Pour in the warm milk and the melted, slightly cooled butter.
- Mix Until Combined: Using a sturdy spoon or a dough whisk, mix the ingredients until a shaggy, sticky dough forms. There will be no dry spots.
- First Rise (Overnight or Long Rise): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1-2 hours, or until it has visibly increased in size and looks puffy. For even better flavor development and a more manageable dough, you can refrigerate the dough for at least 8 hours, or overnight. This long, slow rise is where the “no knead” magic truly happens.
- Prepare the Filling: While the dough is rising ( or after you take it out of the fridge), in a medium bowl, combine the softened butter, packed brown sugar, ground cinnamon, and nutmeg (if using). Mix with a fork or spatula until a paste-like consistency forms.
- Shape the Dough: Lightly flour a clean work surface. Turn the dough out onto the floured surface. The dough will be sticky and may not have doubled in size significantly if it has been refrigerated, which is perfectly fine. Gently pat or stretch the dough into a large rectangle, approximately 12×18 inches. Don’t worry about making it perfectly uniform; rustic is beautiful!
- Spread the Filling: Evenly spread the cinnamon-sugar filling over the surface of the dough, leaving a ½-inch border along one of the longer edges.
- Roll the Dough: Starting from the longer edge that’s covered in filling, tightly roll the dough into a log. Pinch the seam to seal it.
- Cut the Rolls: Using a sharp knife or dental floss (which provides a cleaner cut), slice the log into 12 equal portions, about 1 ½ inches thick.
- Second Rise: Arrange the cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. They should be touching slightly. Cover the dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-60 minutes, or until they appear puffy and have increased in size again.
- Preheat Oven: While the rolls are on their second rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Remove the plastic wrap from the baking dish. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- Prepare the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Add Remaining Frosting Ingredients: Gradually add the sifted powdered sugar, mixing until well combined. Add 1 tablespoon of milk or cream and the vanilla extract, and beat until the frosting is light and fluffy. Add more milk or cream, a teaspoon at a time, if needed to reach your desired consistency.
- Frost the Rolls: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the warm cream cheese frosting over the hot rolls. The warmth will help the frosting melt slightly and create a wonderfully gooey topping. Enjoy immediately!
Why You’ll Love This No Knead Cinnamon Rolls
You’ll absolutely adore these No Knead Cinnamon Rolls for their incredible ease and unbeatable flavor. The star of the show is undoubtedly the impossibly tender and fluffy cinnamon roll that requires no strenuous kneading, making delicious homemade pastry accessible to everyone, saving you money compared to bakery treats. Imagine sinking your teeth into that sweet, spiced filling, crowned with a decadent cream cheese frosting – it’s pure comfort in every bite.
Compared to traditional cinnamon roll recipes that demand time and effort for kneading, this no-knead version delivers all the satisfaction with a fraction of the work. They’re perfect for early mornings when you crave something special but have little time, or for impressing guests without feeling overwhelmed in the kitchen. So go ahead, give these delightful No Knead Cinnamon Rolls a try, and get ready to experience cinnamon roll bliss!
Storing and Reheating Tips
Storing and reheating your delicious No Knead Cinnamon Rolls is simple and ensures you can enjoy them for days to come.
- Storing: Once cooled, leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the rolls in an airtight container for up to 5 days. They will become slightly firmer when chilled.
- Reheating: To reheat, place individual rolls on a microwave-safe plate and microwave on 50% power for 10-20 seconds, or until warmed through. For a slightly crispier texture, you can reheat them in a toaster oven at 300°F (150°C) for 5-7 minutes. If reheating a larger batch, placing the entire dish in a preheated oven at 300°F (150°C) for about 10-15 minutes works wonderfully. For best results, add a touch more frosting after reheating if desired.
- Freezing: To freeze, cool the cinnamon rolls completely. You can freeze them unfrosted or frosted (though frosting may change texture slightly upon thawing). Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above.
Final Thoughts
These No Knead Cinnamon Rolls are a testament to the fact that incredible flavor and comfort can be achieved with minimal effort. They’re the perfect treat to elevate any morning or afternoon, offering a warm, sweet indulgence that’s incredibly satisfying. Give them a try – you might just discover your new favorite go-to recipe!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
No Knead Cinnamon Rolls
Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, instant yeast, salt, and granulated sugar.3.5 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt, ¼ cup granulated sugar
- Pour in the warm milk and the melted, slightly cooled butter.1.5 cups warm milk, 4 tablespoons unsalted butter
- Using a sturdy spoon or a dough whisk, mix the ingredients until a shaggy, sticky dough forms. There will be no dry spots.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1-2 hours, or until it has visibly increased in size and looks puffy. For even better flavor development and a more manageable dough, you can refrigerate the dough for at least 8 hours, or overnight. This long, slow rise is where the "no knead" magic truly happens.
- While the dough is rising ( or after you take it out of the fridge), in a medium bowl, combine the softened butter, packed brown sugar, ground cinnamon, and nutmeg (if using). Mix with a fork or spatula until a paste-like consistency forms.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg
- Lightly flour a clean work surface. Turn the dough out onto the floured surface. The dough will be sticky and may not have doubled in size significantly if it has been refrigerated, which is perfectly fine. Gently pat or stretch the dough into a large rectangle, approximately 12×18 inches. Don't worry about making it perfectly uniform; rustic is beautiful!3.5 cups all-purpose flour
- Evenly spread the cinnamon-sugar filling over the surface of the dough, leaving a ½-inch border along one of the longer edges.
- Starting from the longer edge that's covered in filling, tightly roll the dough into a log. Pinch the seam to seal it.
- Using a sharp knife or dental floss (which provides a cleaner cut), slice the log into 12 equal portions, about 1 ½ inches thick.
- Arrange the cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. They should be touching slightly. Cover the dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-60 minutes, or until they appear puffy and have increased in size again.
- While the rolls are on their second rise, preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.8 ounces cream cheese, ½ cup unsalted butter
- Gradually add the sifted powdered sugar, mixing until well combined. Add 1 tablespoon of milk or cream and the vanilla extract, and beat until the frosting is light and fluffy. Add more milk or cream, a teaspoon at a time, if needed to reach your desired consistency.2 cups powdered sugar, 1-2 tablespoons milk or heavy cream, 1 teaspoon vanilla extract
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the warm cream cheese frosting over the hot rolls. The warmth will help the frosting melt slightly and create a wonderfully gooey topping. Enjoy immediately!