No Knead Cinnamon Rolls: The Easiest Recipe You’ll Ever Make

No Knead Cinnamon Rolls: the very words conjure up images of warm, gooey goodness, don’t they? Imagine waking up to the irresistible aroma of cinnamon and sweet dough baking in your oven, without the fuss of kneading! Forget spending hours wrestling with dough; this recipe delivers bakery-worthy cinnamon rolls with minimal effort.

Cinnamon rolls, a beloved treat enjoyed worldwide, have a rich history rooted in Swedish “kanelbullar” and German “zimtschnecken.” These sweet, spiced buns have evolved over centuries, becoming a staple in bakeries and homes alike. Their comforting flavor and soft, pillowy texture make them a perfect indulgence for breakfast, brunch, or a cozy afternoon treat.

What makes cinnamon rolls so universally adored? It’s the perfect combination of flavors and textures. The warm spice of cinnamon, the sweetness of sugar, and the richness of butter all come together in a symphony of deliciousness. And let’s not forget the creamy, decadent frosting that tops it all off! But the best part is that with this no knead cinnamon rolls recipe, you can enjoy all of that without spending hours in the kitchen. This recipe is perfect for busy weeknights or lazy weekend mornings when you crave a homemade treat without the hassle. So, are you ready to experience the magic of no knead cinnamon rolls? Let’s get baking!

Ingredients:

• For the Dough:
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• ¼ ounce (7g) active dry yeast (or 2 ¼ teaspoons)
• 1 ¼ cups (300ml) warm milk (about 110°F/43°C)
• ¼ cup (60ml) unsalted butter, melted
• 1 large egg, lightly beaten
• For the Filling:
• ½ cup (1 stick/113g) unsalted butter, softened
• ¾ cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon
• For the Cream Cheese Frosting:
• 4 ounces (113g) cream cheese, softened
• ¼ cup (½ stick/57g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk, or more to reach desired consistency

Making the No-Knead Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. Make sure everything is evenly distributed. This ensures a consistent flavor throughout the dough.
2. Activate the Yeast: In a separate bowl, or a large measuring cup, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes, or until the yeast is foamy. This step is crucial because it confirms that your yeast is alive and active. If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh batch.
3. Add Wet Ingredients to Dry: Pour the yeast mixture, melted butter, and beaten egg into the bowl with the dry ingredients.
4. Mix the Dough: Using a wooden spoon or a spatula, stir everything together until a shaggy dough forms. It will be sticky, and that’s perfectly fine! Don’t worry about kneading it; that’s the beauty of this recipe.
5. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm place and let it rise for 1-1.5 hours, or until doubled in size. The rising time can vary depending on the temperature of your room. A warmer environment will speed up the process. I usually put mine in the oven with the light on.
6. Punch Down (Gently!): After the dough has doubled, gently punch it down to release the air. Don’t be too rough; we just want to deflate it slightly.

Preparing the Cinnamon Roll Filling

1. Soften the Butter: Make sure your butter is softened to room temperature. This is essential for easy spreading. If it’s too cold, it will be difficult to work with, and if it’s melted, it will make the filling too runny.
2. Combine Filling Ingredients: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix well until it forms a smooth and spreadable paste. I like to use a fork to mash everything together.

Assembling and Baking the Cinnamon Rolls

1. Prepare Your Work Surface: Lightly flour a clean work surface. This will prevent the dough from sticking.
2. Roll Out the Dough: Turn the dough out onto the floured surface. Using a rolling pin, roll it out into a large rectangle, about 12×18 inches. Try to keep the thickness even for consistent baking.
3. Spread the Filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough. Make sure to get it all the way to the edges.
4. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Try to keep the roll as tight as possible to create those beautiful cinnamon roll swirls.
5. Slice the Rolls: Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal pieces. I find that using floss gives a cleaner cut and prevents the rolls from getting squished. To use floss, slide a piece under the log, cross the ends over each other, and pull to slice.
6. Arrange in Baking Dish: Grease a 9×13 inch baking dish. Place the cinnamon rolls in the prepared dish, leaving a little space between each roll. They will expand during the second rise.
7. Second Rise: Cover the baking dish loosely with plastic wrap or a damp kitchen towel. Let the rolls rise for another 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is crucial for achieving soft and fluffy cinnamon rolls.
8. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
9. Bake the Rolls: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. Keep an eye on them, as baking times can vary depending on your oven. If the tops are browning too quickly, you can tent them with foil.
10. Cool Slightly: Remove the rolls from the oven and let them cool in the baking dish for about 10-15 minutes before frosting. This allows them to set slightly and prevents the frosting from melting completely.

Making the Cream Cheese Frosting

1. Soften Cream Cheese and Butter: Make sure your cream cheese and butter are softened to room temperature. This is essential for a smooth and lump-free frosting.
2. Cream Together: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
3. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Be careful not to add it all at once, or you’ll end up with a cloud of powdered sugar.
4. Add Vanilla and Milk: Add the vanilla extract and milk. Beat until the frosting is smooth and creamy. Add more milk, one tablespoon at a time, until you reach your desired consistency. I like my frosting to be thick but still spreadable.

Frosting and Serving

1. Frost the Rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls.
2. Serve Immediately: Serve the cinnamon rolls warm and enjoy! They are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave or oven before serving.

Tips for the Best No-Knead Cinnamon Rolls:

• Use Fresh Yeast: As mentioned earlier, make sure your yeast is fresh and active. This is crucial for the dough to rise properly.
• Don’t Overbake: Overbaking will result in dry cinnamon rolls. Keep a close eye on them and remove them from the oven when they are golden brown and cooked through.
• Warm Milk is Key: The milk should be warm, but not too hot. If it’s too hot, it can kill the yeast. Aim for around 110°F (43°C).
• Softened Butter is Essential: For both the filling and the frosting, make sure your butter is softened to room temperature. This will make it easier to work with and ensure a smooth and creamy texture.
• Don’t Skip the Second Rise: The second rise is crucial for achieving soft and fluffy cinnamon rolls. Don’t rush this step!
• Get Creative with Toppings: Feel free to add other toppings to your cinnamon rolls, such as chopped nuts, sprinkles, or a drizzle of caramel sauce.

Variations:

• Apple Cinnamon Rolls: Add diced apples to the filling for a delicious apple cinnamon flavor.
• Nutella Cinnamon Rolls: Spread Nutella instead of the cinnamon-sugar filling for a chocolatey twist.
• Orange Cinnamon Rolls: Add orange zest to the dough and frosting for a bright and citrusy flavor.
• Maple Pecan Cinnamon Rolls: Use maple syrup instead of brown sugar in the filling and add chopped pecans.

Conclusion:

And there you have it! These No Knead Cinnamon Rolls are truly a game-changer. If you’ve ever been intimidated by the thought of making cinnamon rolls from scratch, this recipe is your answer. The ease of preparation, combined with the incredible flavor and texture, makes it a must-try for any home baker, regardless of skill level. Seriously, the minimal effort required for such a delicious reward is almost unbelievable.

Why is this recipe a must-try? Well, beyond the sheer simplicity, it’s the taste! The dough, enriched with butter and a hint of spice, rises overnight, developing a depth of flavor that you just can’t achieve with a quick recipe. The cinnamon-sugar filling is perfectly balanced, providing that warm, comforting sweetness we all crave. And the cream cheese frosting? Oh, the cream cheese frosting! It’s tangy, sweet, and utterly irresistible, the perfect complement to the warm, gooey rolls.

But the best part? You don’t have to spend hours kneading dough! The no-knead method allows the gluten to develop slowly, resulting in a soft, chewy texture that rivals any bakery-bought cinnamon roll. This means you can enjoy fresh, homemade cinnamon rolls without sacrificing your entire morning.

Now, let’s talk serving suggestions and variations. These No Knead Cinnamon Rolls are fantastic on their own, warm from the oven, but there are so many ways to customize them to your liking. For a truly decadent experience, try adding chopped pecans or walnuts to the cinnamon-sugar filling. A sprinkle of raisins would also be a delightful addition. If you’re feeling adventurous, you could even incorporate a layer of apple pie filling for an apple cinnamon roll twist.

For a different frosting option, consider a simple glaze made with powdered sugar and milk or a brown butter glaze for a nutty, caramel-like flavor. You could also add a touch of vanilla extract, almond extract, or even a hint of citrus zest to the cream cheese frosting to customize the flavor profile.

These cinnamon rolls are perfect for breakfast, brunch, or even dessert. They’re a crowd-pleaser for holiday gatherings, potlucks, or simply a cozy weekend treat. Imagine serving these warm, fragrant rolls to your family on Christmas morning – the smiles would be priceless!

Don’t be afraid to experiment with different fillings and toppings to create your own signature version of these No Knead Cinnamon Rolls. The possibilities are endless!

I truly believe that everyone should experience the joy of making and enjoying these cinnamon rolls. They’re a little bit of heaven in every bite. So, I encourage you to give this recipe a try. You won’t be disappointed!

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your photos and comments below. I’m so excited to see what you create! Happy baking! I’m confident you’ll find that these No Knead Cinnamon Rolls are a recipe you’ll return to again and again. They’re that good!