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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!

4.7 from 68 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. 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.


  2. 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.


  3. 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 🙂

  4. 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.

  5. 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.


  6. 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 🙂

  7. 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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