If you have ever dreamed of waking up to warm, gooey, and irresistibly soft cinnamon rolls without spending hours kneading dough, this No Knead Cinnamon Rolls Recipe is exactly what you need. Perfectly tender, bursting with cinnamon and brown sugar sweetness, and topped with a luscious cream cheese glaze, these cinnamon rolls are a game changer for weekend breakfasts or special occasions. The magic is in the simplicity—minimal effort, maximum flavor, and the joy of baking that fills your kitchen with the most comforting aroma imaginable.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays an essential role in creating that perfect balance of texture, sweetness, and richness in these cinnamon rolls. From yeast that helps the dough rise beautifully to butter adding luscious softness, every ingredient counts.
- Dry yeast (1 tbsp): This little powerhouse helps your dough rise without kneading, making it fluffy and light.
- Caster sugar (1/3 cup): Also called superfine sugar, it dissolves quickly, giving sweetness and aiding yeast activation.
- Warm water (1/2 cup): Activates the yeast and helps bring the dough together smoothly.
- Plain flour / all purpose flour (600 g): The main structure of the dough, giving it the perfect soft chewiness.
- Salt (1/2 tsp): Just enough to balance flavors and enhance the sweetness of the cinnamon filling.
- Lukewarm milk (1 cup): Adds moisture and tenderness, making the rolls irresistibly soft.
- Melted unsalted butter (3.5 tbsp + 6 tbsp): Used in both dough and filling to enrich flavor and keep rolls beautifully moist.
- Eggs (2 large): Give the dough a tender crumb and help with color and richness.
- Additional plain flour (1/4 cup): For dusting and rolling out the dough without sticking.
- Brown sugar (1 cup, packed): The star of the filling, delivering that deep molasses sweetness complementing the cinnamon.
- Cinnamon powder (2 tbsp): The warm spice that defines this recipe and infuses every bite with cozy flavor.
- Cream cheese (90 g, softened): The secret to the creamy glaze that sets these cinnamon rolls apart.
- Soft icing sugar / powdered sugar (1 1/4 cups): For that perfect drizzle of sweet icing to finish the rolls.
- Vanilla extract (1 tsp): Lends a subtle fragrance that enhances the glaze’s sweetness.
- Milk (2–3 tbsp): Thins the icing just right to drizzle elegantly over the rolls.
How to Make No Knead Cinnamon Rolls Recipe
Step 1: Activate the yeast and start the dough
Begin by combining the dry yeast with warm water and caster sugar. Let this mixture sit for a few minutes until it bubbles and becomes frothy—this means your yeast is alive and ready to work its magic. Meanwhile, mix flour and salt in a large bowl. Once your yeast mixture is ready, add it, along with lukewarm milk, melted butter, and beaten eggs to the flour mixture. Stir everything together until the dough forms a shaggy ball. No kneading needed here, just a simple mix to bring it all together.
Step 2: Let the dough rise
Cover your dough bowl loosely with a clean towel or plastic wrap and leave it to rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. This slow rise lets the dough develop flavor and become wonderfully airy without any pounding or kneading.
Step 3: Roll out and add the filling
Once risen, sprinkle some flour on your working surface and gently turn the dough out. Roll it into a large rectangle, about 1/4 inch thick. Next, brush the dough evenly with the melted butter, then sprinkle over the cinnamon and brown sugar mixture generously. This is where the sweet, spiced magic happens—don’t be shy! Roll up the dough tightly from the long edge to create a log ready for slicing.
Step 4: Slice and prepare for baking
Use a sharp knife or dental floss to slice the rolled dough into 12 even pieces. Arrange these slices snugly in a greased baking dish, cover it, and allow the rolls to rise again for about 30 minutes until puffy and soft. This second rise ensures the rolls bake up light and fluffy.
Step 5: Bake to golden perfection
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they turn golden brown on top and smell absolutely heavenly. While baking, you can prepare the cream cheese icing.
Step 6: Make the cream cheese glaze
Beat together softened cream cheese, butter, vanilla extract, powdered sugar, and milk until smooth and creamy. Adjust the milk to get the perfect drizzling consistency. Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously over each warm roll and watch it melt into every swirl.
How to Serve No Knead Cinnamon Rolls Recipe
Garnishes
While the cream cheese glaze is perfect on its own, feel free to sprinkle a few chopped pecans or walnuts on top for added crunch and nutty contrast. A light dusting of cinnamon or even some edible gold flakes can elevate the presentation for a more festive touch.
Side Dishes
Cinnamon rolls pair beautifully with a steaming cup of coffee, rich hot chocolate, or fresh orange juice. For a more substantial brunch, serve alongside scrambled eggs or fresh fruit salad to balance the sweetness and add some refreshing brightness.
Creative Ways to Present
Try serving these rolls family-style in the baking dish for a cozy, rustic feel, or carefully plate them with a drizzle of extra glaze and a sprig of fresh mint for a café-worthy presentation. You can also make smaller, bite-sized rolls for gatherings or brunch buffets—these always disappear first!
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, wrap the leftovers tightly in plastic wrap or store them in an airtight container at room temperature for up to 2 days. This will keep them soft and moist.
Freezing
If you want to make these cinnamon rolls well ahead of time, you can freeze the unbaked rolls after slicing and arranging in the baking dish. Cover tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and let rise before baking as usual.
Reheating
To enjoy leftovers fresh again, warm individual rolls in the microwave for about 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. Add a little extra glaze if desired to revive that fresh-from-the-oven feel.
FAQs
Can I use whole wheat flour instead of all purpose flour?
Yes! You can substitute whole wheat flour, but keep in mind that the rolls might be a bit denser and have a nuttier flavor. You may want to use half whole wheat and half all purpose flour for a lighter texture.
Why no knead? Won’t the texture suffer?
The no knead method relies on time and yeast to develop the gluten naturally, which results in tender, fluffy rolls without the effort of kneading. It’s a fantastic shortcut that does not compromise texture.
Can I make these cinnamon rolls vegan?
Absolutely. Swap milk for a plant-based alternative like almond or oat milk, replace butter with vegan margarine, and substitute eggs with a flax or chia egg. The result will still be delicious, though the flavor may vary slightly.
How do I know when the dough has risen enough?
The dough should double in size and look puffy. A good test is to gently press a finger into the dough—if the indentation springs back slowly, it’s ready.
Can I prepare the dough the night before and bake in the morning?
Yes! Prepare and mix the dough in the evening, then cover and refrigerate overnight. In the morning, bring it to room temperature, roll, fill, slice, and bake. This is perfect for making mornings effortless.
Final Thoughts
Honestly, this No Knead Cinnamon Rolls Recipe has changed the way I approach weekend baking, and I hope it does the same for you. Effortless, comforting, and utterly delicious cinnamon rolls are within your reach without any complicated steps. So grab your ingredients, get cozy in your kitchen, and bake a batch that will fill your home with warmth and happiness!
Print
No Knead Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This easy No Knead Cinnamon Rolls recipe yields 12 soft, fluffy rolls with a rich cinnamon swirl and creamy vanilla icing, without the fuss of kneading dough. Perfect for beginners or busy mornings, these rolls use simple ingredients and a quick rise method, resulting in delicious homemade cinnamon treats in under an hour.
Ingredients
Dough
- 1 tbsp dry yeast
- 70 g / 1/3 cup caster sugar (superfine sugar), or substitute with normal white sugar
- 1/2 cup / 125 ml warm water
- 600 g / 20 oz plain flour / all purpose flour (4 1/2 US cups, 4 cups elsewhere)
- 1/2 tsp salt
- 1 cup / 250 ml lukewarm milk (whole or low fat)
- 50 g / 3.5 tbsp unsalted butter, melted and slightly cooled
- 2 large eggs, beaten with fork
Filling
- 1/4 cup / 35 g plain flour (all purpose), plus more as required
- 90 g / 6 tbsp unsalted butter, melted
- 1 cup / 220 g brown sugar, packed
- 2 tbsp cinnamon powder
Icing
- 90 g / 3 oz cream cheese, softened
- 50 g / 3 tbsp unsalted butter, softened
- 1 tsp vanilla extract (or essence)
- 1 1/4 cups / 150 g soft icing sugar / powdered sugar
- 2 – 3 tbsp milk (any, or water)
Instructions
- Prepare the yeast mixture: In a small bowl, dissolve 1 tablespoon of dry yeast and 70 grams of caster sugar in 125 ml of warm water. Let it sit for about 5-10 minutes until frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine 600 grams of plain flour with 1/2 teaspoon salt. In another bowl, whisk together 250 ml lukewarm milk, melted butter, and 2 beaten eggs. Pour the yeast mixture and the wet ingredients into the flour mixture. Stir with a wooden spoon or spatula until all the ingredients are fully combined and a sticky dough forms. No kneading required. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes, until doubled in size.
- Roll out and add filling: Lightly flour a clean surface with 35 grams of plain flour and roll the dough out into a large rectangle approximately 30×40 cm (12×16 inches). Brush the melted butter evenly over the surface. Mix 220 grams of brown sugar with 2 tablespoons cinnamon powder and sprinkle this mixture evenly over the buttered dough.
- Form cinnamon rolls and bake: Carefully roll the dough tightly from the long edge into a log. Cut into 12 equal slices and place them in a greased baking tray or lined sheet pan, spaced a little apart. Let the rolls rest and rise for another 15 minutes. Preheat your oven to 180°C (350°F). Bake the rolls for 18-20 minutes until golden brown on top.
- Prepare the cream cheese icing: While the rolls bake, beat together 90 grams softened cream cheese, 50 grams softened unsalted butter, 1 teaspoon vanilla extract, and 150 grams powdered sugar until smooth. Add 2-3 tablespoons milk or water to reach a creamy, spreadable consistency.
- Ice and serve: Remove the baked cinnamon rolls from the oven and allow to cool for about 10 minutes. Spread the cream cheese icing generously over the warm rolls. Serve warm and enjoy!
Notes
- Note 1: Use fresh dry yeast for best results; if using instant yeast, reduce water slightly and add directly to flour.
- Note 2: The warm milk and water should be around 40°C (105°F) to activate the yeast without killing it.
- Note 3: Flour measurements can vary based on brand and humidity; use spoon and level method for accuracy.
- No kneading makes this recipe ideal for beginners or those short on time.
- These rolls are best enjoyed fresh on the day of baking but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
