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+ servings
Cinnamon rolls with some of them iced on top.
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5 from 1 vote

No Knead Cinnamon Rolls

These delicous no knead cinnamon rolls are light, soft and fluffy. Cream cheese icing adds a fresh touch to these breakfast rolls.
Prep Time20 minutes
Cook Time20 minutes
Rising Time1 hour 40 minutes
Total Time2 hours 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 rolls
Calories: 376kcal
Author: Meymi

Ingredients

Dough

  • 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

Cinnamon Filling

  • 84 grams (⅓ cup and 2 teaspoons) granulated sugar
  • 1 and ½ tablespoons ground 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

Instructions

  • 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.
  • 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.
  • Cover the top with cinnamon sugar and start to roll the dough from the long side into a log.
  • 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!

Notes

*Alternatively you can use 20 g (0,70 oz) fresh yeast.
**I always halfway melt the butter, remove from the heat and stir. This way the butter cools fast.
**If you boil ⅓ cup milk and add ⅔ room temperature milk, this will give you the ideal warm milk temperature for this recipe.
 
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.
How to Make Ahead: 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 you can bake.

Nutrition

Calories: 376kcal | Carbohydrates: 53g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 271mg | Potassium: 135mg | Fiber: 2g | Sugar: 19g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg