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No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.

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

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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!

4.54 from 128 votes
No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)
Servings: 9
Author: Gemma Stafford
  • 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
  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. 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.
  3. 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.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.
  6. 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.
  7. 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.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. 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.
  10. Slice the rolls 2” thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  13. 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)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
  15. 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.
  16. 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.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Chantelle Dalton on December 5, 2018 at 2:45 am

    Amazing this is my all time favourite and make it often…

    • Gemma Stafford on December 5, 2018 at 7:58 pm

      So happy to hear that you’re enjoying my Cinnamon Rolls recipe, Chantelle! Have you tried my Sticky Buns?

  2. Noahla Purdy on November 24, 2018 at 7:30 pm

    Hi Gemma, I recently discovered your videos and I love watching you!! I am of Irish decent so I really appreciate learning about my heritage! I just made these rolls for Thanksgiving here in America. My family loved them!! Thank you!! I have one question. After backing and cooling, the cinnamon mixture that seeped out the bottom of the rolls became kind of hard almost like candy. Is this supposed to happen? Did I bake them a little too long? It was delish but I would prefer the cinnamon to stay more soft. Thanks again!!! I will be trying more recipes!! Noahla

    • Gemma Stafford on November 25, 2018 at 4:05 am

      Hi Noahla,
      Good to have another ‘cailin’ here with us, delighted you like our visits ‘home’. They say you never take Ireland out of the Irish, and this is probably true!
      I am wondering about two things.
      1. The butter/sugar/cinnamon mix should be just soft enough to spread, not melted.
      2. the rolls should be just tight enough to expand in proofing, and hold the filling.
      If you roll too tight they tend to ‘pop’ in the center, and the filling drops out. The temperature of the oven matters too, it is tempting to bake these at too high a temperature, or to over bake them. They are at their best when they are golden brown.
      I am delighted you tried this recipe. Baking is experiential learning at its’ best. Every time you are baking you are making little mental notes, this is both a mindful activity, and great learning. I am happy that you are baking with us,
      Gemma 🙂

  3. Fran on November 24, 2018 at 4:06 am

    Good morning unfortunately I’m not gonna be able to get the answer to this question in time but I left out one important step on the cinnamon rolls I went to take it out this morning to make it and went over the directions I never left it out for two hours to grow. Will they still come out OK? I noticed the dough is very sticky . I’ve made many of your pies and cookies I love them all. Thank you for sharing your knowledge .

    • Gemma Stafford on November 24, 2018 at 6:06 am

      Hi Fran,
      Ah!! you did need that second proofing, however, they may very well have baked nicely for you, perhaps not so soft, but not a total fail, I do hope so.
      The sticky dough is usually resolved as you roll them. Really it is about adding the liquids. Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      Gemma 🙂

      • Fran on November 24, 2018 at 9:44 am

        Thank you for getting back to me. I just wanted. To let you know they were delicious even though I messed up and it. Your right it probably would have been softer even though it was still soft it did have a little crispness to them. And they cooked rather quickly. Half the time I don’t know why. Tomorrow we are going for your French toast.

  4. Yivi on November 21, 2018 at 11:24 am


    I absolutely LOVE your recipes!

    I just had one doubt, if we want to make a chocolate cinnamon roll, what all changes will we have to make to the recipe?

    • Gemma Stafford on November 22, 2018 at 2:40 am

      Hi Yivi,
      I did not do this! I would need to experiment with the filling, chocolate is a delicate enough thing.
      You could add cocoa to the flour mix, then scatter chocolate chips when you stretch it out to roll it. you could use a Nutella type thing to spread, like I did here ( I think you need to try a little batch, perhaps 1/2 the mix and try it, it will be good, but you need to get it to your taste,
      Gemma 🙂

  5. eva on November 21, 2018 at 9:18 am

    I’m wondering about the shelf you put your baking onto. Sometimes i see you use the top like for the cinnamon buns and then sometimes the middle oven. Is this correct, or I am just not seeing correctly? Thank you.

    • Gemma Stafford on November 22, 2018 at 1:58 am

      Hi Eva,
      I use a Samsung ( cooker.
      This is a convection oven, fan assisted, and super duper!
      This means that I can bake at whichever level I want as the temperature is even throughout the oven cavity. Perfect for batch baking, even for mixing roasts with baked goods.
      In a conventional oven, where there is no fan, I would almost always choose the middle shelf for consistent heat.
      The bottom of this type of oven is great for things like custards.
      I hope this helps,
      Gemma 🙂

      • e on November 23, 2018 at 7:02 am

        Thank you!

  6. Jay on November 17, 2018 at 9:14 am

    After taking the dough out from the refrigerator, does it need to stand and be at room temperature before rolling it out?

    • Gemma Stafford on November 19, 2018 at 8:56 am

      Yes, it will need to proof by coming to room temperature.

  7. thresia on November 11, 2018 at 12:32 pm

    Can you sub the all purpose flour with cassava flour. I prefer to stay wheat free, and I tolerate this flour really well.

    • Gemma Stafford on November 12, 2018 at 4:38 pm

      Hmmm, i’m actually not sure about that but i do know you you can use gluten free flour!

  8. Gemma on October 30, 2018 at 9:13 am

    Hi Gemma, thank you so much for this recipe! I’ve made them quite a few times and each time they came out gorgeous.
    I won a ‘bake off’ at work today with them!!
    From a fellow Gemma x

    • Gemma Stafford on November 1, 2018 at 9:40 pm

      I’m really delighted to hear that!!! Thanks for trying it out 🙂

      P.S I love a good bake off!!


  9. Kristina P. on October 28, 2018 at 8:07 am

    Gemma, I posted my epic fail comment before baking these off and eating them! Once I frosted them the family did not know they weren’t the beautiful rolls like yours 🙂. They were absolutely delicious and I’m certainly going to try this recipe again and do as you suggested with the liquid. Thank you for inspiring me. I’ve never made cinnamon rolls before! 👍🏻🙂🧡

    • Gemma Stafford on October 29, 2018 at 3:40 am

      Hi Kristina,
      Haha! you see what you learn by doing? Really the best teacher. Dough is really forgiving, you should always proceed and bake, no matter what. You will always be able to eat the result, may not be exactly as planned, but will always be edible.
      Thank you for getting back to me, I am delighted you managed this,
      Gemma 🙂

  10. Kristina P. on October 28, 2018 at 4:00 am

    EPIC FAIL!!!!! My dough rolled out beautifully, I spread the butter, cinnamon sugar filling out, toasted pecans, made sure I had lots of flour on hand, underneath the dough but when it came to rolling the dough up it was sticky and did not work. Ended up mashing it all together into a think log and cutting pieces out of it to resemble rolls! SO disappointed, woke up a 6 AM to finish them off. They are in the final resting stage! I rolled this dough on a silicone sheet on top of my granite counter…what did I do wrong? I will definitely try this again. Frazzled in Philly!! ☹️☹️☹️

    • Gemma Stafford on October 28, 2018 at 7:31 am

      Oh! Poor Kristina, too bad that you are frazzled, I am sorry.
      For some reason this recipe works perfectly for many people and not so well for others. The difference I think is in the flour. Flour in different places takes up liquid in different ways depending on where, when and type of grain being milled. Humidity also affects this. A good general rule of thumb is that you never add all of the required liquid in one go. Add ¾ at first and then little by little until the dough comes together in a clean ball, the STOP! This rule is good for all types of dough and pastry, too much liquid can be the enemy.
      I am sorry this was a disappointment for you, but I suspect the flavor will be great!
      Thank you for being here with us,
      Gemma 🙂

  11. Kristina P. on October 27, 2018 at 3:00 pm

    Hi Gemma, this is my FIRST EVER try at making cinnamon rolls! I’ve been so scared to try LOL, you make it look so easy. I made my dough today, with my first rise they didn’t rise drastically but I went ahead and put the dough in the fridge and I will finish them off tomorrow morning. Cannot wait and I will post a pic. I hope my yeast was okay, I had yeast in a jar in the refrigerator…fingers crossed and please don’t ever stop inspiring us Bold Bakers! 😊👍🏻🧡

    • Gemma Stafford on October 28, 2018 at 6:11 am

      Hi Kristina,
      I do hope this bake works out well for you.
      You can always test that yeast by sponging it. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Do let us see the results, I hope this information helps,
      Gemma 🙂

  12. Rabiya J. on October 27, 2018 at 9:27 am

    Heya Gemma,
    I simply love all ur No-Knead No-Yeast recipes. They are easy nd fast which is the real charm. I hv added pumpkin spice to make it a Fall Dessert. Also I have topped it with Mocha Glaze as my sister requested.
    Thank you so much for making baking so easy nd fun. Loads of Love to you.

    • Gemma Stafford on October 27, 2018 at 1:38 pm

      Hi Rabiya,

      I’m delighted to hear that!!! I’ll try yeast free croissants soon too so stay tuned.

      Gemma. 🙂

  13. Zandra on October 27, 2018 at 8:48 am

    Could you make these yeast free? If so how would you make them?

    • Gemma Stafford on October 27, 2018 at 1:34 pm

      Not this recipe unfortunately Zandra. Here is my yeast free cinnamon rolls


  14. Rose on October 21, 2018 at 1:17 am

    Hi again Gemma,
    Thank you for your reply. I sent you another message two days ago but you might not have seen it. I mixed all the dry ingredients together two days ago before I discovered that I had no eggs. The dry ingredients have now been sitting on the counter with plastic wrap over the mixing bowl for two days. I’m not sure if I can proceed with the recipe normally because of the yeast– I don’t know if leaving it out has deactivated it or something. Please advise me on what to do, I’ll be waiting for your reply before I try anything so by the time you reply you’ll know how long the dry ingredients have been sitting out for. Thanks a lot!

    • Gemma Stafford on October 23, 2018 at 6:41 am

      Hi Rose,
      I do not know how I missed your question! I am sorry.
      I think you can go ahead and mix this. You can also try a test, so as not to waste the ingredients. That is take a little portion of the flour mix, add water to wet it, cover and leave in a warm place for an hour or so. That will test the yeast for you, effectively proving that it is alive. If it does not respond then add a teaspoon of new yeast to the mix and carry on, all will be well. Note: Add just enough liquids to bring the dough together in a clean ball, then stop! You do not want to over wet this dough.
      I hope all goes well for you, do let me know,
      Gemma 🙂

  15. Rose on October 16, 2018 at 7:28 pm

    Hi Gemma,
    Thanks for this recipe, I can’t wait to try it out! It’s the perfect thing to bake for fall. However I was wondering if I could use less oil and substitute more milk instead for the dough? (Maybe sub. milk for all the oil or half the oil?) Thanks in advance for your answer!

    • Gemma Stafford on October 17, 2018 at 2:57 am

      Hi Rose,
      There are just 2ozs of butter/oil in this recipe, that makes it a bit easier to sub out. I think you can do either, 1/2 the oil, and a bit more milk. If you use full fat milk then that would be a great sub on its’ own. When you change a recipe it will change the results, but I think you can do it with this one,
      Gemma 🙂

  16. Olivia on October 2, 2018 at 6:10 am

    Hi Gemma,
    I made these and absolutely loved the texture of the dough. I’m wondering if I could adapt this to make savoury rolls and use savoury fillings instead? (I do know you have a recipe for pepperoni pizza rolls, but I’m just such a fan of how insanely soft the dough is in this recipe so I want to use it haha!)

    • Gemma Stafford on October 4, 2018 at 6:20 am

      Hi Olivia,
      Yes! this is a great dough, I agree. You can of course use this as you wish. Adjust the sugars of course, and add your flavors to suit. Cheese is always a great addition, herbs, chives, sundried tomato, black olives/tapanade etc. Knock yourself out, to coin a phrase!
      Always great to get a good dough under your best. Now on to the wholemeal bread one, another great one for winter soups!
      Gemma 🙂

  17. Cynthia Cochran Long on September 30, 2018 at 8:31 am

    Hi Gemma, my husband and I own a bed and breakfast in Ohio. This recipe is a guest favorite! The only alteration I make is adding an additional 1/3-1/2 cup of flour as the dough is too wet otherwise. Thanks!!!

    • Gemma Stafford on September 30, 2018 at 9:19 pm

      Aw I’m thrilled to hear that, Cynthia. Good to know about the extra flour.

      If I ever find myself in Ohio I’ll look you up 🙂


  18. Ying on September 23, 2018 at 5:35 pm

    Hi Gemma

    I like this recipe because it’s so easy! I tried it but my rolls got a bit burnt. Just wondering if you use fan forced oven or conventional oven? I used conventional oven at 190 degrees for 30 minutes but they got burnt.

    • Gemma Stafford on September 24, 2018 at 2:05 am

      Hi Ying,
      Baking always needs to be monitored. This type of dough bakes fast, at a lower temperature than a plain bread dough. There are a number of variables which affect the baking time. Ovens vary, and the temperature of your ingredients when you place in the oven will affect the baking time. This is true of all your baking, so, you need to monitor a bake, always, and learn to know when it is ready to remove from the oven. Usually you try to do this without removing the food from the oven, a quick peep will tell you a lot, when it looks done test it, no need to open the oven too many times through the bake.
      I hope this helps, you will figure this out.
      Gemma 🙂

    • Rose on October 18, 2018 at 7:37 pm

      Hi Gemma,
      Thanks for replying. I just whisked together the dry ingredients but I discovered that I have no eggs at home. I have no time to run the grocery store to get some until tonight. What should I do? I am planning to leave the flour out and let the yeast die (i used non instant), then come back tonight and add 3tsp of instant yeast as the recipe calls for before I proceed to follow the remaining steps of the recipe. Will this work? Thanks a lot!

      • Gemma Stafford on October 19, 2018 at 1:47 am

        Hi Rose,
        I think you will have finished this dough by now!
        I think if you placed the ingredients into a sealed bag the yeast would not die, and all would be well. I also thing that you could use flax egg in this recipe, though it may not be as good as the real thing. It is always worth having a bag of milled flax seeds in the store cupboard, a great addition to breakfast cereals too.
        I hope this has worked well for you, I am not sure that the yeast will have been right!
        Gemma 🙂

  19. Julie12 on September 8, 2018 at 1:00 am

    For my first rise, my dough didn’t rise much at room temperature so I put the rolls in the oven on low heat and I am worried that my cinnamon rolls won’t rise in room temperature again. What should I do?
    Will it still rise at room temperature?

    • Gemma Stafford on September 8, 2018 at 2:55 pm

      Hi Julie,

      yes it will still rise at room temp. The heat in your kitchen should be enough to help them rise. Oven also works 🙂


  20. Julie12 on September 7, 2018 at 6:20 am

    These look amazing! I am so excited to try them this weekend. Can I halve this recipe?

    • Gemma Stafford on September 7, 2018 at 8:21 am

      Hi Julie,
      good! I am excited for you to try it too. do add the liquids until the dough comes together in a clean ball, flour in different places behaves in different ways.
      If you are not using an instant yeast then sponge the dried yeast, just add it to the warm milk/butter and allow to stand for a few minutes. Then away you go, and they will be perfect.
      Yes, you can 1/2 this recipe, but you will be sorry 😉
      Gemma 🙂

  21. Michael on August 18, 2018 at 11:47 am

    …well it was worth early to bed then an early wake up. Folks were lined up outside the kitchen in the café awaiting your delicious cinnamon rolls. I made 70ish, myself and staff ate a few because we must test everything we make lol! The rest were fought over! If smiles were money I would be the richest person in the land!

    Thanks for your help always.


    • Gemma Stafford on August 19, 2018 at 12:13 pm

      That’s fantastic to hear, Michael! You baked up a storm. I’d love to see any photos if you have any. You can submit them directly to this recipe page. #BoldBaker

  22. Luvcinnamonrolls on August 18, 2018 at 11:25 am

    Wow!!! I love this recipe .Amazing.Worked like a dream!!!.U r amazing! I used icecream instead of cream cheese frosting since its not available here

    • Gemma Stafford on August 18, 2018 at 3:09 pm

      I’m so happy you liked it!!


  23. K on August 16, 2018 at 3:12 pm

    I prefer a traditional icing instead of the cream cheese version. I would like a recipe for orange rolls.

    • Gemma Stafford on August 16, 2018 at 3:56 pm

      Nice! Sounds delicious.


  24. Michael on August 14, 2018 at 5:40 pm

    Thank you Gemma, I think I will go in early after all. These rolls are simply too good to test a new way to cook. I would chance a small batch but I will be making 60-70



    • Gemma Stafford on August 15, 2018 at 8:01 am

      Ah! Poor you Michael, believe me, I feel your pain!
      The life of a chef is tough, but a lot of satisfaction too. Early to bed!
      Gemma 🙂

  25. Michael on August 14, 2018 at 2:21 pm

    Hi Gemma! I need your advise. I plan to make these awesome cinnamon rolls again for my co-works in the hospital but I don’t want to come to work at 4 a.m. I have made the dough and I plan to assemble them tomorrow, can I put them in the walk-in over night and bake them the following day or must I freeze them, pull, thaw, then bake the following day?

    Thanks for making me the most popular person in the hospital!

    • Gemma Stafford on August 14, 2018 at 4:30 pm

      Hi Michael,
      I think you proof and shape, and freeze for safety. I have not tried refrigerating for a long period before baking. Certainly I think up to 4 hours would not do any harm, but I am not too sure. When I am at home in Ireland we take them all the way to just baked, then freeze the rolls in the pan we bake them in. This works well, they defrost quickly, and can be refreshed in a hot oven.
      I hope this helps, if you try something different let me know!
      Gemma 🙂

  26. Chenzi on August 3, 2018 at 12:22 am

    Hi Gemma, I’ve baked your carrot cake before and it was the best we ever had. I want to give this cinnamon roll recipe a try, but just wondering what I can substitute for the honey? I’d truly appreciate your reply. Thanks!

    • Gemma Stafford on August 3, 2018 at 1:53 am

      Hi Chenzi,
      Honey is just a liquid sugar really, ok, made by bees, but high in fructose. A liquid sugar such as maple syrup, or agave nectar would be good. Failing that you can use brown sugar. You can dissolve this in the liquid ingredients too. Add the liquids cautiously, 3/4 in one lot, then the remainder slowly until the dough comes together in a clean ball. All will be well.
      Gemma 🙂

  27. kemala hayati on August 2, 2018 at 11:14 pm

    can i make this into sweet dinner roll?

    • Gemma Stafford on August 3, 2018 at 1:59 am

      Hi Liz,
      Yes, if you wish. A dinner roll is usually a plainer thing. The liquids to add to a dough will change the nature of the bake, the same applies to fats, and sugar too. Add an egg and you have a richer, brioche type dough. ( take a look at this one. Experiment a bit too, really once you control the liquids in a dough you can make almost anything!
      Gemma 🙂

  28. Victoria on July 28, 2018 at 4:37 pm

    Hi gemma I just recently tried this and while I was rolling it up I feel like it was to flimsy or something else but I tried and all it did was go back flat. Any tips? Thank you 🙂

    • Gemma Stafford on July 30, 2018 at 5:59 pm

      Hi Victoria,

      What type of flour did you use? and which country are you in?


    • Kristina P. on October 28, 2018 at 5:05 am

      Had the same problem Victoria! I ended up just rolling everything together making a long log and cutting pieces of to resemble rolls. ….

  29. Victoria on July 27, 2018 at 1:39 pm

    Hey gemma I made them today and while I was rolling the dough it was to flimsy so it just flopped immediately . What can I improve?

    • Gemma Stafford on July 28, 2018 at 9:29 am

      Hi Victoria,
      I am not sure what flimsy means in this context.
      Was the dough over wet? If so you need to add the liquids until the dough comes together in a clean ball, then stop. add 3/4 in one go, judge it. flour in different places behaves in different ways and humidity really can affect the moisture content of the flour. Store the flour in a sealed container in a cool place if possible. I hope this will be of help. More flour will help if necessary, but better to control the added liquids at the start.
      Gemma 🙂

  30. Lexi on July 18, 2018 at 8:13 pm

    If I were to use a stand mixer, what would be the directions?

    • Gemma Stafford on July 18, 2018 at 9:20 pm

      Hi Lexi,

      Because this is a wet, fermented dough it needs to ferment. It would be very difficult to do it on a machine. You can’t speed up this process. If you want a faster recipe try my crazy dough cinnamon rolls.


  31. Yeng Binos-Daisog on July 14, 2018 at 3:08 pm

    hi gemma,
    I’m just wodering if I can also use bread flour on this recipe?
    Would lve to try it soon😊


    • Gemma Stafford on July 15, 2018 at 12:13 pm

      You can Yeng, but just note you will need to add more liquid as it absorbs more than ap flour.


  32. Rosa Groen on July 5, 2018 at 7:28 am

    Hi Gemma,

    I tried these during easter and it was a big hit! I want to make them this weekend again for summer brunch but I want to try to make them on my grill outside. I Have a big cast iron skillet but I wonder if I still have to use the parchmentpaper?

    • Gemma Stafford on July 6, 2018 at 12:28 am

      Hi Rosa,
      Ah! I am not so sure about this!
      I think you should be able to control the temperature of the grill to bake this type of recipe successfully. Then I think I would keep the parchment, but I am not too sure if it will work well for you. The issue will be with the reflected heat to brown the top of the bake, and perhaps a burning of the sugars at the bottom! I do not know if I would chance it, a little experiment may be in order here, do not do the whole batch like this at first, and do let us know how it works if you try,
      Gemma 🙂

  33. Joan V on June 26, 2018 at 7:43 pm

    Hi Gemma,I tried ur no knead dough as per the the YouTube recipe.but it turned out to b watery.
    Then wen I checked ur site here,it showed 1/3 cup of water instead of 1/2 cup water and 3tsp of yeast instead of 3/4 tbs of yeast.
    So cud u tel me other is any way to save my dough or is it all gone?

    • Gemma Stafford on June 27, 2018 at 5:35 pm

      Joan, that country are you in and what exact flour did you use??

      I might be able to help.

  34. Joan on June 26, 2018 at 7:19 pm

    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?

    • Gemma Stafford on June 28, 2018 at 9:51 pm

      Hi Joan,

      I’m sorry, I have no idea why it would say that. I would say follow the website. I’m going to see whats going on there.


  35. Debasmita on June 25, 2018 at 9:34 pm

    Hi Gemma,
    Thanks for all your lovely recipes. I have tried many in the past and loved the outcome of each one of them. I have tried your Crazy Dough recipe before. Now I found your no knead cinnamon dough recipe, which I want to give a try. But I was just wondering, can I make normal bread and pizza with this same recipe? In that case should I put same amount of honey?

    • Gemma Stafford on June 26, 2018 at 1:43 am

      Hi there,
      Good to have you baking with us.
      I think you need to take a look at the No Knead Pizza dough. This is a plain white dough really, and can be used as the basis for lots of bread recipes, a plain white loaf, a cheese bread etc. The cinnamon and raisin no knead bread is also a basic white bread with the additions. The cinnamon roll dough is more like a Brioche dough, an enriched dough, and there is a plain version here too. So, decide the result you want and take a look at all of the recipes in the Bread and dough section here on the website. There are horses for courses as we say in Ireland, once you have the technique you can make any of these recipes your own.
      Gemma 🙂

  36. Vanessa Hernandez on June 19, 2018 at 11:42 pm

    Hey Gemma I i was looking at this doughnut recipe and I wanted to try it out but I noticed that’s they dissolved the yeast first with some milk that was mixed in with some melted butter. But I was wondering if I can just use salted butter instead of unsalted because I have doubts since I heard salt kills yeast. Is it possible to use the salteld butter? Thank you for responding

    • Gemma Stafford on June 19, 2018 at 11:48 pm

      Hi Vanessa,
      The yeast is sponged in the milk, that means that it is proved to be active and ready to use. Once it is sponged the little salt in the butter, or indeed when distributed in the flour, will have little or no effect. If you are using instant yeast, which is added directly to the flour, then you would not dump it in on top of salt, when it is distributed it is fine. Unsalted butter will work well too, you can choose. Breads always need a little salt for flavor.
      I hope you do bake these now, let us see the results too.
      Thank you for being in touch,
      Gemma 🙂

      • Vanessa Hernandez on June 20, 2018 at 12:56 am

        so to clear things up your saying that mixing the yeast with the milk that has melted butter( salted) won’t effect the yeast?

        thank again for responding 😁

        • Gemma Stafford on June 20, 2018 at 1:07 am

          Hi Vanessa,
          If you are using an instant yeast it can be added to the flour directly.
          If you are sponging the yeast, as in Active Dry Yeast, then you can easily do this in the warm milk, water, honey and butter mix.
          There is not enough salt in the butter to affect this, but I think I said that. Read through the previous reply about sponging, this is worth learning,
          Gemma 🙂

          • Vanessa Hernandez on June 20, 2018 at 1:11 am

            ok thank you very much for quickly and clearly responding. I am still nee to this baking community and I am oy
            14 years old so I like learning new things and you are a great help on that so thank you again.😁

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