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.
- 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!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
No Knead Cinnamon Rolls
- 510 grams ((3 and ½ cups + 2 tablespoons) all-purpose flour, dip and sweep
- 50 grams (¼ cup) granulated sugar
- ½ teaspoon salt
- 2 and ¼ teaspoons instant yeast*
- 1 large egg
- 75 grams (⅓ cup ) melted butter**, cooled
- 245 grams (1 cup) milk,*** warm
- 84 grams (⅓ cup and 2 teaspoons) granulated sugar
- 1 and ½ tablespoons cinnamon
- 75 g (⅓ cup) butter, softned or melted and cooled
Cream Cheese Icing
- 115 grams (4 oz) cream cheese, room temperature
- 42 grams (3 tablespoons) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 75 grams (½ cup and 1 tablespoon/2.6 oz) powdered sugar
- Place the flour, sugar, salt and yeast in a large bowl and stir with a wooden spoon.
- Make a well in the center, add the egg and stir the egg with a fork.
- Add the melted butter, milk and stir with a wooden spoon until all combined. Bring the dough together with your hand. Cover the dough with a cling film and let it rise in a warm place until more than doubled in size. There will with bubbles on top once ready. It takes almost 1 hour and 15 minutes at 84°F(29° C) to 1 hour and 30 minutes at 79°F(25°C) depending on the weather.
- While the dough is rising make the cinnamon sugar by mixing cinnamon and sugar with a fork or a spoon in a small bowl.
- When the dough rises, lightly flour the top of the dough and gently deflate it with your knuckle.
- 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 don't use excess flour. Roll the dough into 12*20 inch (30*50 cm) rectangle.
- Cover the top with cinnamon sugar and start to roll the dough from the long side into a log.
- Spread the butter over the dough with a pastry brush. Especially if you use melted butter the amount may seem too much but actually it is not, so use all the butter.
- You can either cut them into equal 12 pieces for an 11-11.5 inch (28-29cm) pan or 9*13 inch (23*33cm) pan or into equal 10 pieces for a 9 inch (23 cm) pan. Either case, line the pan with parchment paper that overhangs from the sides.
- Place the rolls into the pan and let them rise for 20-30 minutes.
- Preheat the oven to 350°F(177°C) in the middle of the rising process.
- Bake for 20 minutes or until it is golden brown at the top but lightly golden at the sides. You shouldn’t overbake so these rolls will be soft.
- Once you remove the cinnamon rolls from the oven, make the icing. Place the cream cheese, butter and vanilla into a medium bowl and stir with a whisk until combined well. Mix in the powdered sugar.
- After 10 minutes, spoon the icing over the rolls. Let the rolls cool for extra 5-10 minutes and enjoy as they are best when they are warm!