No Knead Cinnamon Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12
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Course
Baked Goods
No Knead Cinnamon Rolls
Description
The recipe creates buns using stirred yeast dissolved in warm water combined with flour, sugar, milk, butter, eggs, and salt. The dough is sticky and batter-like rather than stiff, and rises in a warm place until tripled in size with a bubbly surface. This no-knead method relies on fermentation and gentle incorporation of extra flour to develop structure.
After the first rise, the dough is rolled out with additional flour, spread with a cinnamon and brown sugar butter filling, then shaped into rolls for a second rise. Baking yields soft rolls with a tender interior and cinnamon-spiced sweet layers. The cream cheese glaze, combining softened cream cheese, butter, vanilla, icing sugar, and milk, adds a creamy, tangy sweetness on top once cooled.
The process avoids kneading, suitable for home bakers wanting a less labor-intensive way to make cinnamon rolls with a rich cinnamon sugar filling. The texture differs from traditional rolls due to the sticky dough but remains soft and flavorful.
Notes emphasize the importance of active yeast and warm liquids to ensure rising, recommend plain/all-purpose flour over bread flour for proper texture, and suggest refrigerated second rise as a make-ahead step. Storage tips highlight that these rolls are best eaten fresh but can be reheated briefly to refresh softness. Possible additions include nuts, raisins, or bacon for more stuffing.
Ingredients
Buns:
- 1 tbsp yeast Note 1, dry
- 70 g / 1/3 cup caster sugar (superfine sugar), or sub with normal white sugar
- 1/2 cup / 125 ml water Note 2, warm
- 600 g / 20 oz all-purpose flour 4 1/2 US Cups, 4 Cups everywhere else exc Japan) (Note 3, aka plain flour
- 1/2 tsp salt
- 1 cup / 250 ml milk , lukewarm, whole or low fat, (Note 2)
- 50 g / 3.5 tbsp butter melted and slightly cooled, unsalted
- 2 egg beaten with fork, large
EXTRA FLOUR:
- 1/4 cup / 35g plain flour (all purpose flour), plus more as required
For Rolls:
- 90 g / 6 tbsp butter melted, unsalted
- 1 cup / 220 g brown sugar , packed
- 2 tbsp cinnamon powder
Cream Cheese Glaze:
- 90 g / 3 oz cream cheese , softened
- 50 / 3 tbsp butter softened, unsalted
- 1 tsp vanilla extract (or essence)
- 1 1/4 cups / 150g icing sugar soft, aka 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).
Notes
- Use dry yeast that froths when mixed with sugar and warm water to ensure proper rising.
- Heat milk and water to a lukewarm temperature, pleasant to the touch, to avoid killing the yeast.
- Use plain/all-purpose flour instead of bread flour for better texture and cooking through.
- The dough is sticky and not kneadable; add extra flour to work with it during shaping.
- The second rise can be done in the refrigerator for 4 to 24 hours before baking.
- Reheat leftover rolls in the microwave for about 12 seconds to restore softness.
- Double the recipe by dividing dough into two bowls for consistent rising.
- Optional add-ins include nuts, raisins, or crumbled bacon for more filling variety.
User Reviews
Overall Rating
5
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