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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!

4.63 from 89 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
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
  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.
  12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  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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759 Comments

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  1. 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 🙂

      Gemma.

  2. 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?
    Thanks,

    • 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 🙂

  3. 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.

    Michael

    • 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

  4. 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!!

      Best,
      Gemma.

  5. 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.
    Thanks

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

      Nice! Sounds delicious.

      Best,
      Gemma.

  6. 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

    ciao!

    Michael

    • 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 🙂

  7. 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!
    Michael

    • 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 🙂

  8. 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 🙂

  9. 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. (https://www.biggerbolderbaking.com/brioche-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 🙂

  10. 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?

      Best,
      Gemma.

  11. 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 🙂

  12. 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.

      Best,
      Gemma.

  13. 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😊

    Thank’s

    • 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.

      Best,
      Gemma.

  14. 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 🙂

  15. 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.
      Gemma.

  16. 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.

      Thanks,
      Gemma.

  17. 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 🙂

  18. 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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