Breads & Doughs, Breakfast

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

4.46 from 285 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 285 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
4 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 »

Sheena
Guest
Sheena
4 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!

Kathy
Guest
Kathy
22 days 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
29 days 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
1 month ago

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

RatreeT
Member
RatreeT
8 days 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.

Patti
Guest
Patti
20 days ago

I made these cinnamon rolls this morning and WOW!! Outstanding recipe and I will be bringing them to work tomorrow. Thank you for your amazing recipes I will cook my way through most of them! 🥰

hashem
Member
hashem
28 days ago

I tried many recipes, but this recipe is the best and most successful recipe you can find

Member
Dovelyn Figueredo
1 month ago

Hi Gemma!
Thanks a load for this recipe. I made these cinnamon rolls yesterday with a bit of a citrus twist. I added orange zest to the dough and substituted the water with orange juice. I used raisins instead of pecans because of my dad’s nut allergy. They were absolutely divine and everyone loved them. My well wishes to you and your little bundle of joy that is arriving soon. Have a pleasant day and thanks again!

Sudecia
Member
Sudecia
1 month ago

Gemma, I just posted a pic of the unfrosted cinnamon rolls. They didn’t come out as golden as yours. I think I burnt them. I’m going to frost them and eat one. It was my 1st time and I’m glad I tried. I’ll definitely bake for less time. I’m in New England and I think my oven gets really hot, quickly. Let me know ur thoughts if you can see the picture.

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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