No Knead Cinnamon Rolls

These delicious no knead cinnamon rolls are soft, fluffy and light without being overly sweet. Cream cheese icing adds a fresh touch to these rolls. You can either make them the same day or ahead of time using the overnight option.  These easy cinnamon rolls freeze well too.

You’ll love today’s recipe if you are looking for delicious cinnamon rolls with no knead dough.  These rolls are adopted from my no knead dinner rolls.  They are light, soft and fluffy.

Making homeade cinnamon rolls couldn’t be any easier with this recipe.

Simply you need to stir all the ingredients in a large bowl, bring the dough together with your hands, let it proof. Then you should roll out the dough, roll it into a log and cut them into pieces and let it proof for some time again and bake for 20 minutes.

After the step-by-step photos, you can find information about how to store them and how to turn these rolls into an overnight option.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• All purpose flour-It creates structure.
• Salt-It adds flavor and controls the activation of the yeast.
• Yeast-You can either use instant or fresh yeast. It is detailed in the recipe card below.
• Milk-I use whole milk. It should be warm as it reacts with yeast and make the rolls rise.
• Butter-I use unsalted butter for the dough (for softness and flavor), for the filling(for a rich taste, also for softness) and for the cream cheese icing.
• Vanilla Extract-I use it for the icing.
• Egg-I use both for flavor and for structure.
• Cinnamon-I use it in the filling.

Step by step instructions

First I mix the flour, sugar, salt and yeast in a large bowl with a wooden spoon.

Next I make a well in the center, add the egg and stir with a fork.

Then I add the melted butter, milk and stir with a wooden spoon.

Once they are all mixed, I bring the dough together with my hand. I cover the dough with a cling film and let it rise until more than doubled in size with bubbles on top for almost 1 hour and 15 minutes at 84°F(29°C) to 1 hour and 30 minutes at 79°F(25° )depending on the weather.

While the dough is rising I make the cinnamon sugar by simply mixing cinnamon and sugar in a small bowl.

Once the dough rises, I lightly flour the top of the dough and gently deflate it with my knuckle.

I place the dough on a lightly floured work surface, lightly flour the rolling pin and the top of the dough. The dough is not sticky so you shouldn’t use too much flour, just a little.

I roll the dough into 12*20 inch (30*50 cm) rectangle.

Then I spread the soft butter over the dough with a pastry brush. You can either use melted butter or softened butter. If I have softened butter I use it, if I don’t, I simply melt the butter. You should use all the butter which keeps the dough soft beside the flavor.

Next, I cover the top with cinnamon sugar. I slowly sprinkle the cinnamon sugar using a spoon.  Then I start to roll the dough from the long side into a log.

I cut them into equal 12 pieces for an 11-11.5 inch (28-29 cm) pan or 9*13 inch (23*33cm) pan. Sometimes 1 use 9 inch (23 cm) pan and cut it to equal 10 pieces. They both work.

After I place the rolls into the pan, I let them rise for 20 minutes.

Then I bake for 20 minutes or until golden brown at the top but lightly golden at the sides. You shouldn’t overbake so these rolls will be soft.

I let it cool for 10 minutes before topping it with icing which I make once it is baked. 

First I mix the room temperature butter, cream cheese and vanilla extract in a medium bowl with a whisk until all combined.  Then I mix in the powdered sugar. As there is not too much sugar, this step takes just a little time.

Then I pour the icing over each roll with a spoon and immediately enjoy these rolls.

They are best when they are still warm.

I hope you love these delicious no knead cinnamon rolls and make them often as I make for my niece for breakfast!

Frequently asked questions

How to make them ahead of time

You can make the dough and let it rise. After the 1st rise, you can roll the dough, cut into pieces and let it rise in the fridge overnight.  In the morning, you should remove the pan from the fridge and let the dough rolls come to room temperature and rise. This takes almost 1 hour. Then it is ready to bake as usual.

How to Store

You can keep the cinnamon rolls without icing for up to 2 days at room temperature or up to a week in the fridge. You can keep the rolls with icing in the fridge for up to 5 days and in the freezer for up to 3 months. Let them thaw in the fridge overnight. They are best when they are warm. Simply bake at 350°F(177°C) for almost 5 minutes until warm.

Other cinnamon treats you may enjoy!

• Cinnamon Muffins
• Cinnamon Pancakes
• Easy Cinnamon Cookies
• Cinnamon Sugar Crackers
• Soft Cinnamon Cookies

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!