By popular demand, it had to be done – the magic Soft No Knead Dinner Rolls have now been transformed into these No Knead Cinnamon Rolls!!! Soft and fluffy with a cream cheese glaze, these will change your life. No kneading, no stand mixer, no overnight rise. You’re welcome / I’m sorry….
I’m apologising for sharing these for a number of reasons. I’m sorry to all those trying to be healthy. (Me, me!) I’m sorry to everyone trying to cut down of their carb intake. (Me, me!)
I’m sorry to everyone who makes these once and are harassed to make them again and again…..
I actually wasn’t sure if I would ever share this. I had quite an astonishing number of messages here and on Facebook asking if the No Knead Dinner Rolls could be used to make cinnamon rolls. The concept sounded quite easy – just use the same dough but add a bit more flour so it was rollable into a large rectangle that could be slathered with butter and cinnamon sugar, then rolled up and cut.
The problem I kept running into – the 2 rolls in the middle of the tray just wouldn’t cook through properly. They looked cooked, but as soon as I bit into it, it was undeniably doughy.
Batches later… the answer was so simple. I ran out of bread flour and used normal flour.
Boom. It worked. Duh! Head smack! No-knead dough is more fragile than kneaded dough and bread flour makes buns slightly lighter and more tender. When you add that heavy butter / sugar slather, it weighs down the dough and adds too much moisture for the dough to rise and cook through properly.
Switch to plain / all purpose flour = slightly sturdier dough = sturdier (but still soft!) buns = fully cooked through.
Phew!
This No Knead Cinnamon Rolls recipe is also surprisingly forgiving. I’ve been amazed – you’ll see in the video that the dough looks even looser than the photos above. I’ve added flour and water right at the end to adjust the dough when it looked too thin / thick, I forgot sugar once and added that in after the 1st rise. Same result every time – couldn’t tell the difference.
As for kneaded vs no knead dough – here’s the truth. Kneaded dough makes a better bread. If that weren’t a fact, millions of bakeries around the world would be ditching their mixers. The bread is slightly more tender and keeps slightly better.
But the operative word here is slightly. The sheer convenience of this no knead recipe outweighs the small difference, and opens up a new world of possibilities for people who don’t have a stand mixer nor are inclined to knead dough by hand.
And the clincher is that when these No Knead Cinnamon Rolls are warmed slightly – just 15 seconds in the microwave – it makes them so uber soft and fluffy, you’d swear they were from a posh bakery.
Well – your family and friends will think that. You can just sit back and lap up the compliments! – Nagi x
PS You know full well these are not my Baby Hands.↓↓↓ These are my mother’s hands. She came round to be the hand model for the video. And she made these No Knead Cinnamon Rolls for the first time and specifically said that she was surprised how easy it was, even with “all that log rolling and cutting business”. 😉
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No Knead Cinnamon Rolls
Ingredients
Buns:
- 1 tbsp dry yeast (Note 1)
- 70 g / 1/3 cup caster sugar (superfine sugar), or sub with normal white sugar
- 1/2 cup / 125 ml warm water (Note 2)
- 600 g / 20 oz plain flour / all purpose flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan) (Note 3)
- 1/2 tsp salt
- 1 cup / 250 ml milk , lukewarm, whole or low fat, (Note 2)
- 50 g / 3.5 tbsp unsalted butter , melted and slightly cooled
- 2 large eggs , beaten with fork
EXTRA FLOUR:
- 1/4 cup / 35g plain flour (all purpose flour), plus more as required
For Rolls:
- 90 g / 6 tbsp unsalted butter , melted
- 1 cup / 220 g brown sugar , packed
- 2 tbsp cinnamon powder
Cream Cheese Glaze:
- 90 g / 3 oz cream cheese , softened
- 50 / 3 tbsp unsalted butter , softened
- 1 tsp vanilla extract (or essence)
- 1 1/4 cups / 150g soft icing sugar / powdered sugar
- 2 – 3 tbsp milk , any (or water)
Instructions
Buns:
- Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
- Place 600g/20oz flour, remaining sugar and salt in a bowl. Mix to combine.
- Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
- Mix until combined with wooden spoon – it will be like a sticky muffin batter, not kneadable.
- Rise # 1: Cover with cling wrap and place in a warm place (25C/77F+) to rise for around 1 1/4 – 1 1/2 hrs or until almost tripled in volume. (Note 4) Dough surface should be bubbly (see video or photos in post).
Making Rolls & Rise #2 (video is helpful):
- Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
- Mix cinnamon and sugar in a bowl.
- Uncover dough, mix with spoon to deflate.
- Sprinkle half Extra Flour on work surface, pour dough on, sprinkle over remaining Extra Flour. Use hands to incorporate the flour into the dough – it may not absorb it all (or need more), the dough will stop absorbing flour when it’s no longer sticky, should be soft, pliable.
- If work surface is now flour free, sprinkle with more flour.
- Shape dough into log, then roll out into 28 x 48 cm / 11 x 19″ rectangle.
- Pour over butter, then brush all over, then sprinkle with cinnamon sugar.
- Roll up firmly, then shape into an even log.
- Cut into 12 pieces (4cm / 1.6″), then place on tray (3 x 4).
- Cover with tea towel then place in warm place for 40 minutes or until almost doubled.
Baking / Frosting:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Place shelf in the middle of the oven.
- Bake for 20 minutes, rotating the tray at 16 minutes.
- Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. Tap the middle ones – they should sound hollow.
- Optional: Brush with 1 tbsp / 15g melted butter to remove any residual flour spots.
- Use paper overhang to lift rolls onto cooling rack (key step – Note 5). Cool for 1 hour (will still be warm).
- Use a spoon to frost with glaze. Best served warm!
Glaze:
- Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 – 15 seconds).
- Add icing sugar, beat to incorporate. Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly (see video).
Recipe Notes:
WATCH HOW TO MAKE IT
No Knead Cinnamon Rolls recipe video! Starring my mother – I’m the director/producer/cameraman/editor/screenwriter/runner/recipe developer.
Have you tried the Soft No Knead Dinner Rolls yet? 🙂
LIFE OF DOZER
You knew he’d be down there, didn’t you?
This has become the favorite Christmas breakfast every year❤️🎄
THIS IS A KEEPER! THANK YOU NAGI! 🙂 easy and great!!
Wahoo! Thanks so much Num!
Hi just a small comment, watching the video it looks like you use quite a bit more than 2 Tbsp (Cinnamon)?
Hi Chris, it’s definitely 2 tablespoons – remember there’s sugar mixed with it too! – N x
Yes sorrt, I realised aboit the sugar during assembly – Great results thank you.
My cinnamon roll recipe calls for a carmel topping that I make ahead, cool, then pour over raised rolls before baking. I want to use your dough. Will it work?
Hi Kathryn, I imagine so but I don’t know you’re recipe so can’t be sure! – N x
Hi, if you use active dry yeast instead would any of the steps or amount change? Thanks in advance 🙂
Hi Danielle, that’s the yeast I use ☺️
These are amazing. Loved your dryer tip! They would be next level with apple and custard filling… if anyone has success with apple and custard let me know!
YES I love this idea!!!
Nagi and Dozer!
I’m so excited to try all of these wonderful recipes..I will look forward to following your blog, thanks Nagi for sharing..I think I’ll try the Salisbury Steak and dinner rolls first!!
Debbie💙
I hope you love them Debbie!
Thank you for this wonderful recipe! I made it today and I’m thrilled with the result – perfect, light, delicious cinnamon rolls. I added raisins for extra deliciousness. I’ll definitely be making them again. I have plans to try half size ones, just for something sweet with morning coffee.
Sounds great Jo! I’m so happy you love them!
These cinnamon rolls are amazing! I made them with my daughters and we had so much fun, especially the part where we proof them in the dryer. Your recipe is easy to follow and watching your video was very helpful. Thank you!
Terrific Deanna!
I made the rolls for my family last weekend and they loved them! I used Vietnamese Cinnamon instead of regular cinnamon. This is my favorite recipe! Keep them coming!
That sounds fabulous Lucretia!!
Could I use this dough to make monkey bread? It’s a Christmas fave in our house but the dough has never been quite right IMO!
I made the rolls this weekend and my family loves them! My favorite recipe! Keep them coming! 🙂
Opsss…forget to rate before i sent my comment 😊
Thanks Yolly!!
I am making 2 dozen again today because everyone love your recipe ❤️🙂 They said this one is more way way better to the one in store which is true 🙂
I baked this for the first time and it turned out soft and fluffy 🙂 Really delicious and i can’t stop eating it. My bf is not a fan of sweets but when he tried this he almost ate the 1 dozen that i bake 🙂 Thank you so much for all your recipes. Hope you can post a recipe for cinnamon that its gluten free 🙂🙂
Happy cooking 😊
I’m so glad you loved them Yolly, I’ve found the gluten free flour doesn’t rise as nicely in this recipe unfortunately – N x
Thank you so mych for your quick response ❤️🙂
My bf mom is a gluten free and she asked me if i can make it for her 🙂
Amazing taste and very, very soft. Although I couldn’t help myself and kneaded the dough for about 20 min. It’s ok, I love making breads so that part is very satisfying to me. I ended up with 16 huge rolls and only half are left. Thank you for sharing, it’s definitely a keeper.
That’s great Angelica!!
Oh wow. These are well worth the resting and the more resting. They are divine. Thanks Nagi.
I’m so glad you loved them Amanda!
Absolutely fabulous! I’m not a very experienced baker but your recipe was so easy to follow and it turned out so delicious. Thanks for sharing!
Oh that’s great Karen!
Thank you!! I love cinnamon rolls, but the kneading puts me off. This is certainly a Winner.
A tip for your frosting on the cinnamon rolls… try caramelizing(melting until a bit brown) the butter before mixing with the rest of the ingredients. Together with this Winner recipe of yours – Boom!! I can’t explain how delicious it is – just try it out 😉
Delicious!
Thank you!!
Made these scrumptious cinnamon rolls tonight! Oh my goodness! These have got to be the best I’ve ever tasted! The recipe was spot on and so easy! Definitely a keeper😍
That’s awesome to hear Diana, thanks so much!
I’m really excited to try your recipe but have everything except baking paper. Can you use aluminum foil if you don’t have baking paper? If so, would it be best to grease the foil?
Hi Brooke, yes I’d spray a little oil – N x