Breads & Doughs, Breakfast

Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)

4.46 from 261 votes
Easily make Homemade Cinnamon Rolls with my no-knead Cinnamon Roll recipe. They're soft, delicious and perfect for any occasion!
No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.

Hi Bold Bakers!

This week, I’m sharing with you my favorite no-knead method for making yeast dough. I think you’ll enjoy this technique because you don’t need a mixer, and the results are incredible. We’ll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let’s get baking!

Watch The Recipe Video!

Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)

4.46 from 261 votes
Easily make Homemade Cinnamon Rolls with my no-knead Cinnamon Roll recipe. They're soft, delicious and perfect for any occasion!
Author: Gemma Stafford
Servings: 9
Easily make Homemade Cinnamon Rolls with my no-knead Cinnamon Roll recipe. They're soft, delicious and perfect for any occasion!
Author: Gemma Stafford
Servings: 9

Ingredients

  • Dough
  • 3 1/2 cups (1 lb 1oz/ 480g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • 1/3 cup (3 oz/90g) water
  • 2 large eggs
  • 1/4 cup (3oz/85g) honey
  • 1/4 cup (2oz/60g) melted butter or vegetable oil
  • Note: Add the liquids until the mix comes together in a clean ball , then stop. Flour absorbs liquids in different ways, according to how, when and even where it is milled.
  • For the Filling:
  • 1/2 cup (4oz/120g) butter
  • 1 1/4 cups ( 7 ½ oz /210g) packed light brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1 cup (4oz/100g)toasted pecans
  • Cream Cheese Glaze:
  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • 1/4 cup (1/2 stick/ 2oz)) Butter, room temperature
  • 1/2 Tsp Vanilla extract

Instructions

  • To make the dough, combine all of the dry ingredients in a very large bowl.
  • In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  • Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  • Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  • After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.
  • When you're ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  • Transfer the dough to a floured work surface, and roll it into a rectangle approximately 1/4" thick. It will be long so you can always do it in 2 goes.
  • Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  • Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  • Slice the rolls 2” thick and set them with their cinnamon face up
  • In a deep baking pan lined with parchment space the buns in the pan.
  • (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  • Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  • (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
  • Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  • While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  • Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  • Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,

 

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Comments & Reviews

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Karen
Guest
Karen
1 month ago

Thank you so much for a great easy recipe! I originally bought ingredients for a different 1 hour cinnamon roll recipe, but found your video on youtube last night at about 10 pm. I madly through the dough together so that i would be able to proof it for two hours before throwing it in the fridge overnight. It didn’t seem like it got a good rise, but It smelled great so I went with it. I had to wait until 8 am before i could finish making them this morning. They turned out great! I’ve never made a dough… Read more »

Sheena
Guest
Sheena
2 months ago

Hi Gemma, do you punch the dough after it has its first rise before putting it in the fridge overnight? From your video, the dough looks small just before you put in the fridge as compared to when you first showed it after the first rise. Hope you can advise! Thanks!

Michael Ulrich
Guest
Michael Ulrich
2 days ago

Are the weights listed dry weight or Liquid? I know 1 cup Liquid is 8 fl oz. 1/3 c is 2 1/3 fl oz

~Elle Johnson
Guest
~Elle Johnson
2 days ago

Hi Gemma,
I am excited to make cinnamon rolls for Christmas morning. I am having surgery on the 23rd so trying to do as much as possible ahead of time so I feel like we didn’t miss out. One reviewer asked if these can be frozen before baking and you indicated this is possible. Do the rolls go in the oven frozen or should they come to room temperature?
~Elle USA)

sstelzer
Member
sstelzer
7 days ago

Gemma, can I freeze the rolls before baking them. They make a lot for just my husband and I.

Lala
Guest
Lala
9 days ago

thank you for this recipe. cinnamon rolls are my favorite but I’ve always been scared to make them because I’m not a good kneader of dough. your recipe is heavensent to me 🙂 i just finished baking a batch. even without the glaze, oh boy did it taste so gooood!!! thanks again!!!

Bhagya
Guest
Bhagya
10 days ago

Hey Gemma….tried this recipe and my family totally loved them.Thanks dear

Sameera Alkhaja
Guest
Sameera Alkhaja
10 days ago

Hi dear Gemma i wanted to tell you I made the cinnamon rolls using 3 quarter cup milk,one quarter water and followed the instructions it was the best cinnamon rolls i have ever made. Thanks alot again

Santiago Lopez
Guest
Santiago Lopez
12 days ago

so.. i really love this recipe one of my favourite (honestly the one i think is the best : ) ) but yesterday i accidentally used baking powder instead of dried yeast ( i was in a rush to go to school and i had a test that day kkk to much panic ) and when i come home ( after waiting 8 hours with the dough on the fridge previously rested outside at room temperature for 1 hour ) i see that it didn’t rise at all .. and in that moment all the flashbacks come into my head… Read more »

Sameera Alkhaja
Guest
Sameera Alkhaja
12 days ago

Another question. What happens to the dough if i use the salty butter?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford