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 12x18 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 9x13 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!
Notes
Storing and reheating tips are provided in the article for up to 5 days in the refrigerator or 2-3 months frozen.