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
Scale
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.