Breads & Doughs, Breakfast

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

4.57 from 509 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 this recipe becomes a favourite in your house, as it is  in mine. So let’s get baking!

Watch The Recipe Video!

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

4.57 from 509 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 instant dried yeast
  • 3/4 cup (6oz/177g) 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 soft 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. Just add sufficient liquid to bring the dough together to a soft but not wet dough. Then STOP!
  • 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,
  • * I find a rectangular pan, 7 x 11-inches, or a 9-inch round pan works well for this recipe.

 

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Sheena
Sheena
1 year 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!

Beth
Beth
6 months ago

Hey Gemma,
I followed all the exact measurements, but the dough was extremely sticky, and I had to add a lot of flour, but I was scared to knead it. The dough was sticking everywhere, and even after I managed to roll it with the cinnamon mixture, I couldn’t transfer it into the baking dish without it breaking and the filling oozing out everywhere. It does look yummy still, but what can I do to reduce the liquid? Do I cut down on the milk or water or increase the amount of flour?

Gemma Stafford
7 months ago

This is not a good recipe for me. My flour doesn’t absorb the liquid well. It is sooooo watery. The filling drops down and the buns look horrid from the bottom.. Always soo messy. I think I’m gonna try a different recipe. My flour is different from yours so should I get rid of the one egg and decrease the amount of the milk? Also should I make a paste or sprinkle cinnamon and sugar?

Mariam
Mariam
7 months ago

I was wondering how do you answer all our questions at once and with hundreds of recipes?

Karen
Karen
1 year 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 »

Anna
Anna
6 months ago

Hi Gemma!

I always wary about baking with yeast as I have never make them work properly. My past breads never rose to how I wanted and expected so am bit worried about trying your cinnamon roll recipe. But the secret / tip you provided about not letting salt and yeast touch has done wonder for me 🙂 This came out delicious and just as I can get from my favorite bakeshop. Thank you for imparting your expertise to us! More power to you!

10 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.

Joan
Joan
2 years ago

Hi Gemma,
I followed dis recipe as per the YouTube recipe n wen I did it it turned out to be too watery.
So later when I checked out ur site,it shows 1/3 cup of water whereas the YouTube recipe shows 1/2 cup of water.similarly,the yeast was shown to be 3/4tbs n here it says 3 tsp.
So now is my dough a lost cause or can I do Sumthn to revive it?

Florence
Florence
7 months ago

Hi Gemma. Thank you so much for this fuss free recipe. It turn out amazing. Softest and fluffiest cinnamon rolls I ever tasted. 👍 I have added some banana fillings as well and it really was heavenly good with the rolls. Once again thank you so much for sharing this great recipe.

Susan
Susan
2 months ago

I made cinnamon rolls with this recipe recently but I didn’t want to wait 8 hours to bake. Is it important that it sit in the fridge for 8 hours or can I just let it sit for a few hours and then bake it? 😁

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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