4.6 from 2,157 votes
Easy Cinnamon Rolls (No knead)
Try my Cinnamon Roll Recipe for bakery-style, soft, and fluffy buns with gooey icing and sweet cinnamon sugar—minimal effort for max flavors!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 hrs
Total Time
11 hrs 15 mins
Servings: 12 buns
Course:
Breakfast
Cuisine:
American
Ingredients
- 3 ½ cups (1 lb 1 oz/ 497 g) all-purpose flour
- ½ cup (4 oz/115 g) butter, melted
- ½ cup (4 oz/ 115 g) cream cheese, softened
- 3 teaspoons instant dried yeast
- 1 ¼ cups ( 7 ½ oz /210 g) dark brown sugar
- ¼ cup (2 oz/ 58 g) butter, softened
- 2 teaspoons salt
- 2 ½ tablespoons ground cinnamon
- 1 cup (4 oz/115 g) powdered sugar, sifted
- ¾ cup (6 fl oz/170 ml) whole milk
- 1 cup (4 oz/115 g) toasted pecans, chopped
- ½ teaspoon vanilla extract
- ⅓ cup (3 fl oz/90 ml) water
- ¼ cup (3 oz/85 g) honey
- ¼ cup (2 oz/58 g) butter, melted
- 2 large eggs, at room temperature
Notes
- Don’t let the yeast mix with the salt when pouring in the bowl, salt kills yeast! Once you mix, it should be fine!
- If you’re rolling your dough, and it springs back, don’t fret! Give it a little more time to rest and within three minutes, it should be good to continue rolling.
- Rise: When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter and a finger indent doesn’t spring back right away, then it’s ready.