Breads & Doughs, Breakfast

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

4.48 from 312 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)

4.48 from 312 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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Sheena
Guest
Sheena
5 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!

Karen
Guest
Karen
5 months 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 »

RatreeT
Member
RatreeT
2 months ago

Hi Gemma,
Thanks for sharing the great recipe. I tried out few recipes from other chefs but yours is the best. I really like the soft and airy bread.

Kathy
Guest
Kathy
2 months ago

To be totally honest, I should have watched the video more carefully but your recipe doesn’t reflect what you do in the video. I think it needs a little revision only to be more specific. For instance, you don’t say how long to roll the rectangle but you mention in the heading that the recipe makes 9 servings and the rolls should be cut at 2 inches. So, I rolled out to approx. 18″ and made 9 very large rolls. When I re-watched the video, I noticed that your pan has 12 rolls in it. Still good, but…

Member
Anna Lee
2 months ago

These look delicious. I plan to try the recipe. Love your recipes! Question……where do you get your cute spatulas? I have been admiring them when I watch your videos.

Sudecia
Member
Sudecia
3 months ago

Oops, my butter wasn’t room temperature for the filling. How do I get the mixture smooth?

Leandro
Guest
Leandro
3 months ago

Hello Gemma, before I start to make it. To much time for the raise will not bring an acidic taste from the yeast at the end ? Thanks and keep teaching us!!

Kath
Guest
Kath
3 days ago

Hi! Can i use instant yeast instead?

Rasha
Guest
Rasha
6 days ago

I tried this recipe. It is amazing, the dough is perfect and the taste is so yammy. I and my family love it alot. Thanks alot Emma for this recipe.

Yousra
Guest
Yousra
6 days ago

Hey Gemma! I just made the dough last night and it didnt rise as much work I dont know what to do. I dont want to waste all of the things cause right now it isn’t wise to throw away food. I used yeast in it. In my country there is nothing called dry yeast, we only have something called yeast. What should I do with this batch? Waiting to hear from you xx

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!

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