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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 46 reviews
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)
Serves: 9
  • Dough
  • 3½ cups (1 lb 1oz/ 480g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ⅓ cup(3 oz/90g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ 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:
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 cup (4oz/100g)toasted pecans
  • Cream Cheese Glaze:
  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • ¼ cup (1/2 stick/ 2oz)) Butter, room temperature
  • ½ 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 ¼" 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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  1. Dawn M on November 20, 2017 at 9:36 pm

    Was wondering if this can be doubled batched in a large Food Storage Container? I am worried about the rising and such. There are 60 people for Christmas and other family events but I’m not sure the best way to handle the volume of dough and have just been doing everything twice with separate containers, etc.

    • Gemma Stafford on November 21, 2017 at 1:20 am

      Hi Dawn,
      Without the use of catering equipment it is difficult to handle large quantities of dough.
      It is possible to proof it all together in a large plastic box, even an insulated picnic box works very well. you can then proof it at cool room temperature overnight.
      You will have to portion it to roll it and shape it, but it is easy to do this.
      I think all will be well, it is a big party, I sense they will not go hungry!
      Gemma 🙂

  2. laurence on November 20, 2017 at 9:03 am

    Hi Gemma,

    so can I do the proof and then put the filling and cut them, and put it in the pan, and then put it in fridge? If I’m going to bake it the next day? or in freezer?

    • Gemma Stafford on November 20, 2017 at 9:24 am

      Hi Laurence,

      yes, do exactly what you just wrote 🙂

  3. Alexis Henson on November 17, 2017 at 7:18 pm

    Hi Gemma,

    This recipe is absolutely amazing! The results every time I bake these are pure perfection. Thank you for sharing this wonderful recipe with us! 💖

    • Gemma Stafford on November 18, 2017 at 6:29 am

      Alexis, you are really cheering me up today, thank you,
      Gemma 🙂

  4. Cess on November 11, 2017 at 5:34 pm

    Hello, i made the dough yesterday but then after 24 hours (now) i noticed that the dough is very sticky. Can i put flour while im kneading it? And how many minutes should i knead it? I saw your dough in the video and it looks sooo good. I just wanna make sure im doing it right.

    • Gemma Stafford on November 12, 2017 at 2:51 am

      Hi Cess,
      You just get the dough out of the bowl, straight from the fridge, on to a well floured surface, and shape it. Then proof it in the pan ready for baking. no further kneading required. In future add the liquids to bring the dough together in a clean ball, then stop! flour in different places behaves in different ways.
      I hope you got this sorted for yourself!
      Gemma 🙂

      • Kathy Hill on November 14, 2017 at 2:29 pm

        I truly love this recipe. Mine turned out great. Thank you Gemma.

  5. laurence on November 10, 2017 at 5:21 am

    HI Gemma,

    I’m wondering what butter did you used in filling? Is it unsalted? or can I also use salted butter?

    • Gemma Stafford on November 11, 2017 at 7:39 am

      Hi Laurence,
      I grew up with salted butter, unsalted wasa not, and is still not, the first choice in Ireland.
      For this recipe you can use either one, it will be good,
      Gemma 🙂

      • laurence on November 12, 2017 at 5:55 am

        another one? 😀
        Can you use bread flour for this recipe?

        • Gemma Stafford on November 13, 2017 at 1:59 am

          Hi Laurence,
          Yes, it will be perfect,
          Gemma 🙂

          • laurence on November 14, 2017 at 5:24 am

            how can you store the dough?
            Will it be OK to store it for a month?

          • Gemma Stafford on November 14, 2017 at 6:17 am

            Hi Laurence,
            Yes, in the freezer. You can do this in a couple of ways. You can store it as a ball of dough, defrost it, roll it, fill it, shape it and proof it for baking.
            You can proof it, roll it from the fridge, fill it, shape it, place in the baking pan, or pans, defrost, proof and bake.
            I hope this is of help to you,
            Gemma 🙂

  6. SamK on November 6, 2017 at 8:41 pm

    Gemma I want to thank you for this amazing recipe, I made these over the weekend for a lunch party and they were a success!
    I was worried about the dough being too soft from previous comments, and while prepping the dough, but after the overnight proof it came out perfect. It definetly was very soft (which makes a much softer tender roll), but I managed by using the dough right out of the fridge on top of my floured non stick pastry mat. I found the recipe perfect, from ingredients to cooking temp and time.
    I’m very happy with these and this will be my go to recipe! Thanks again!!

    • Gemma Stafford on November 7, 2017 at 2:46 am

      Hi Sam,
      Yes, and you are right, using it straight from the fridge is the way to go with this. A dry dough will not give good results, and a very wet one is hard to handle. It takes very little extra liquid to go from just right to too wet, so it is important to be able to judge this too.
      Thank you for your very kind review of this recipe, I appreciate it,
      Gemma 🙂

  7. Queen Diii on November 1, 2017 at 8:09 am

    I made this recipe omitting the water from the liquid mixture. My mixture was a bit dry. Luckily I ended up adding half the amount of warm water instructed because if I had done the whole thing my dough would’ve been too wet. It sat in the fridge overnight and doubled perfectly. I had slight trouble rolling it up because despite the flour it was still sticking and because my dough was so loose. I was worried it wouldn’t come out right but they baked perfectly and right in time for Spaghetti. My first time making a dough on my own and I loved it. Awesome recipe! I’ll post the pictures later.

    • Gemma Stafford on November 2, 2017 at 4:34 am

      Hi there,
      well done, you sorted this out yourself.
      There are differences in flour in different places, from different strains of wheat, different mills, seasons etc.
      It takes very little extra liquid to make a dough too wet. However too wet dough is easily corrected by extra flour. The secret is, as you become experienced, you add sufficient liquids to bring your dough together in a clean ball, then you stop! 3/4 at first in one go, then more slowly. you will soon get this to perfection,
      Thank you for being in touch,
      Gemma 🙂

  8. runii.h on October 27, 2017 at 2:50 am

    Hi Gemma!
    I have always wanted to make cinnamon rolls and I was wondering what the difference between this recipe and the crazy dough cinnamon roll recipe was? Is there a difference in taste? Thank you x

    • Gemma Stafford on October 27, 2017 at 3:25 am

      Hi there,
      It is a different dough, and has a slightly different finish.
      The no knead dough is really fabulous too, and relatively trouble free. Add the liquids 3/4 in one go, then the remainder until the dough comes together in a clean ball, then carry on. In the morning it takes very little effort to get these into the oven and baked,
      Gemma 🙂

  9. Anisa on October 26, 2017 at 2:04 pm

    Hi Gemma, I was wondering what can I replace the honey with in this recipe?? ~Anisa

    • Gemma Stafford on October 27, 2017 at 2:43 am

      Hi Anisa,
      Honey is a sugar, so it can be replaced with any liquid sugar like agave syrup. You caould also use a fine granulated sugar if you like. You will not taste the honey in this recipe,
      Gemma 🙂

  10. Camellia on October 10, 2017 at 8:52 pm

    Hi Gemma!

    These look amazing and I really want to make these, but I have a concern; for the first time you let the dough rise, you said to let it rise at a “cool room temperature.” Isn’t dough supposed to rise in a warm place?

    Also, how long would you microwave the liquid for it to become “blood temperature?”

    • Gemma Stafford on October 11, 2017 at 1:49 am

      Hi Camellia,
      First the liquids. This quantity will take about 20 seconds to get to blood temperature. you do not need to be too precise, when you put your finger into the liquid, it should feel neither hot, nor cold. Really you are taking the chill off it.
      Remember this is a fermented dough. You do not want to over-blow it at room temperature, you are just getting it started, then remove to the fridge for a slow rise/fermentation.
      Yeast will grow in a cold environment too, it is just slower, and this develops the dough, and the flavor.
      Do try it, you will see what I mean,
      Gemma 🙂

  11. Danah on October 10, 2017 at 10:52 am

    Hey Gemma!

    Firstly, this recipe is so so scrumptious. Seriously, everyone needs to try these. My question is regarding the proofing, I left my dough for up to 4 hrs in a dark warm place by mistake. It did in fact double in size. Do you think it’ll still turn out great? Note that it’s pretty warm where I live still (Middle East).

    Many thanks in advance 😀 xx

    • Gemma Stafford on October 11, 2017 at 3:29 am

      Hi Danah,
      Carry on! All will be well,
      Gemma 🙂

  12. Mary Ann king on October 7, 2017 at 10:20 am

    The dough is a little wet let it rise for an hour and a half almost 2 hours was going to do it overnight but then I just know it looks good double DIN size so I bake them they come out beautiful

    • Gemma Stafford on October 7, 2017 at 12:56 pm

      phew, I’m glad to hear they turned out well 🙂

  13. Mary Ann king on October 7, 2017 at 10:11 am

    I made the cinnamon Trails today I let it rise for about 2 hours was going to put in the frigerator and do it overnight but I said heck it looks good it’s got a lot of bubbles so I put flour on the board and roll them out very nice soft everything made the feeling when it come to rolling it up that the feeling seems to be awful wet and I went right by the the recipe had my doubts and it’s not come out right but roll them out put them in the pan let it rise for about an hour baked him and they rolls beautifully and they taste beautiful then I made the glaze.

    • Gemma Stafford on October 7, 2017 at 1:12 pm

      So they were a success??? yayyayyyy!!! Delighted to hear that 🙂


  14. Sanif on September 14, 2017 at 9:15 am

    Hi Gemma!
    I want to try this recipe using half the ingredients. I was wondering if the amount of yeast has to be changed.
    Are the liquid ingredients mentioned measured in ounces by weight or volume?
    Also, I live in UAE and the temperatures reach above 40 degrees celsius. Could this affect the proofing time?
    Thank You 🙂

    • Gemma Stafford on September 15, 2017 at 3:35 am

      hi Sanif,
      yes, the temperature will affect the proofing time, so refrigerate this when it doubles in size, that will do it.
      If you 1/2 the recipe you can reduce the yeast, but it will need sufficient to activate the dough. This is a fermented dough, and some of the yeasts will be from the atmosphere, as in a sour dough bread. However, there is a point at which you can have too little yeast as a starter. So, I would say do not reduce the yeast lower that 3/4 of a teaspoon.
      Liquids are usually measured by volume, in a measuring jug, though you can weight them too on a digital scales. Grams are equal to ML.
      I hope this helps,
      Gemma 🙂

  15. Ahmed on September 3, 2017 at 10:42 pm

    Please answer .. it was too liquidy for me although i followed the recipe word by word .. how can i solve that ?

    • Gemma Stafford on September 4, 2017 at 1:29 am

      Hi Ahmed,
      When you add liquids to a bread recipe, you add them until the dough comes together in a clean ball, then you stop!
      A wet dough is a good dough! You can proof it as it is, and when it is ready turn it out on to a well floured surface, this will bring it together really easily for you, it is difficult to get it really wrong. You probably have fixed it by now!
      did you measure your liquids, and if so how? It takes very little extra to go from just right to too much, but it is difficult to really fail at this!
      Hope this helps,
      Gemma 🙂

  16. Nancy on September 1, 2017 at 1:21 pm

    Hi Gemma – what is the change you made in the amount of flour…it currently still reads 3 1/2 cups / 480 gm….thanks

    • Gemma Stafford on September 3, 2017 at 12:22 pm

      Hi Nancy,
      I take it as such. 17 imperial ounces is 480g (480 – 482) depending on accuracy of weighing scales.
      I take 1 cup (US cup) as being 5oz capacity. This is such an arbitrary thing, as it really depends on how you load your cups, I tend to scoop and go.
      The most accurate measurement is really digital. what matters with cup measurements is that they are consistent through the recipe. After that adding the liquids is what matters. just enough to bring the dough together, then stop. The type of flour you use will dictate how it absorbs liquids.
      I know I did go back to this recipe a few times, but I am not sure now how i adjusted it, it works perfectly for some people, and not so well for others, I di believe it is the difference in flour. Add the liquids carefully, 3/4 in one go, then the remainder carefully to bring the dough together. It takes very little extra liquid to make a dough too wet. I hope this is of help to you,
      Gemma 🙂

  17. Nancy on September 1, 2017 at 1:18 pm

    Definitely use instant yeast for this recipe – dough was very very sticky but I managed to roll up using my bench scraper. I will use less water next time. Rolls turned out very nice – I love the crunchy crust and the soft interior.

    • Gemma Stafford on September 2, 2017 at 12:05 pm

      Hi Nancy,

      I think I’m going to write a note about the liquid in this recipe. Some people end up with perfect dough and some have told me there dough is wet. This comes down to the flour. Different brands, old flour, new flour absorbs water differently so this can happen. Thanks for your note.

      Glad you were able to make it work.

  18. AshaJose on August 12, 2017 at 11:18 am

    Hi Gemma!
    If I halve this best ever cinnamon rolls recipe, should I also reduce the proofing time to 1 hour and then refrigerate it? Thanks.

    • Gemma Stafford on August 13, 2017 at 12:12 pm

      Hi there,
      You can judge this based on the room temperature where you live. If the dough has doubled in size in an hour, then refrigerate, all will be well,
      Gemma 🙂

  19. Sidhpuri K on August 7, 2017 at 3:41 am

    Great recipe.. but what if i want to make just one… in what proportion can i divide your recipe

    • Gemma Stafford on August 8, 2017 at 6:09 am

      Haha! Seriously? You will not just want one of these!
      In order for a yeast dough to be a success it needs to have a portion of yeast, in order to make just one of these rolls, you would need to reduce the yeast so much that it would not work!
      Make the recipe, or 1/2 of the recipe, and freeze what you do not need, for another time,
      Gemma 🙂

  20. Nancy on August 6, 2017 at 7:20 pm

    Hi Gemma

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

    Your recipe called for dry yeast – I assume you mean instant yeast as active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the


    Sent from my iPad

    • Gemma Stafford on August 7, 2017 at 1:52 am

      Hi Nancy,
      Yes, and no! For this fermented dough it is not so important to sponge the yeast, it happens in the slow proofing. Some dried yeast is very granular, and for this I would usually sponge, but not always. My Mum always sponges, it is a fail safe I suppose!
      Thank you for being in touch, we learn from each other here on BBB,
      Gemma 🙂

  21. Moosh Moosh on July 31, 2017 at 11:58 am

    Hi Gemma

    I have a question regarding freezing the cinnamon buns. In the chocolate croissant video you mention the exact moment when you can freeze croissants to bake them off later. Is it possible to freeze the cinnamon buns at a certain point so I can bake them off later? Otherwise we’ll be eating buns for a couple of days…not that I would mind…just the scales will not be my friend afterwards 🙂 .
    Best wishes

    • Gemma Stafford on August 1, 2017 at 2:17 am

      Haha! Yes, I feel your pain!
      You can freeze the buns after baking, and before you top them. My Mum makes these regularly, and loves them, but as you say not every day. Make, bake, and portion for freezing. You can top them later, or do as my Mum does make a simple glaze with powdered sugar and milk, or water, paint it over the buns before refreshing in a hot oven! A trick,
      Gemma 🙂

      • Mary Ann king on October 7, 2017 at 10:14 am

        In my house with my husband is never enough left over to freeze

  22. kynetonkid on July 30, 2017 at 2:46 am

    What a wonderful recipe! This is on the agenda for tomorrow. I will start the process and upload a picture when finished. Can’t wait to taste!

    • Gemma Stafford on July 31, 2017 at 3:20 am

      Hi there,
      This is great, I am happy that you are trying this recipe, do let us see the results,
      Gemma 🙂

  23. Lisa on July 23, 2017 at 7:31 am

    Hi gemma i love ur cinnamon roll recipe but i wld love to make them without eggs as i am a vegetarian any suggestions on what to subsitute it with….

    • Gemma Stafford on July 23, 2017 at 8:19 am

      Hi Lisa,
      Do learn to make a flax egg! it will be very useful for all of your egg free baking, the instructions are here on the egg substitute chart, on the website.
      This is the best one for this recipe, and for rich breads in particular, cookies too!
      You can also leave this out completely if you wish, do try it,
      Gemma 🙂

  24. Elisabeth on July 21, 2017 at 11:55 am

    Hi Gemma,

    I forgot if I asked this question but I made this dough for cinnamon rolls but I changed my minds to make donuts. Can I use this cinnamon roll dough for donuts?


    • Gemma Stafford on July 22, 2017 at 5:06 am

      Hi there,
      Yes! My Mum has used this for fried donuts, and for bagels too! experiment with this,
      Gemma 🙂

  25. Elisabeth on July 20, 2017 at 3:28 pm

    Hi Gemma,

    Can I use this same dough for donuts?

  26. Elisabeth on July 20, 2017 at 1:25 pm

    OMGoodness this is so good 🙂 the time was worth it

    • Gemma Stafford on July 22, 2017 at 12:09 pm

      Thank you Elizabeth, i am happy to hear this,
      Gemma 🙂

  27. Shekina on July 12, 2017 at 3:10 am

    Hey Gemma, I love your recipes they are so easy, quick and absolutely mouth watering. A small question. I made my dough and left it to proof at room temperature for about 2-3hours and it almost doubled in size (I live in a tropical country). What my actual question is whether it’ll be enough if I refrigerate it for only 4-5 hour and if it will result in the rolls being hard ??

    • Gemma Stafford on July 13, 2017 at 2:27 am

      Hi there,
      I think it will be good for you at 4 – 5 hours. ( this is a similar recipe, which is ready for baking in four hours.
      I am happy that you like this recipe, it is a favorite in our house too!
      Gemma 🙂

  28. Radia on July 4, 2017 at 11:59 am

    Hi gemma..
    Just wanted to ask about the dough…when we need to leave it overnight do we leave it in the fridge or outside on the counter? And for the filling can we use chocolate instead of brown sugar?

    • Gemma Stafford on July 5, 2017 at 1:32 am

      Hi Radia,
      You allow the dough to stand at room temperature for about one hour, then place in the fridge, well covered. It will continue to prove, slowly, this is the fermentation process.
      In a cold place it can remain at room temperature, but I am talking about below 13C or so.
      Yes, you can make this however you wish. Take a look at the crazy dough fillings, and the chocolate croissant here on the website for ideas. Dried fruits, with butter and brown sugar, and even savory stuffings will be good, you can experiment,
      Gemma 🙂

  29. Kristina on July 2, 2017 at 6:47 am

    Hey Gemma!
    I’m always a bit anxious when making yeast dough because I had little success with it so far. However, this recipe worked out really great and the result was delicious! I had to add a bit of flour after the first proofing because my dough seemed too moist to me (I had read too late to add first only 3/4 of the liquid). Since some people in my family are not particularly fond of cinnamon, I made a bit of the dough with butter, brown sugar and chopped, roasted almonds as filling and those were tasty as well. I can see myself making these rolls in many variations (nutella/banana? strawberry jam? maybe savory with cheese/ham?) in the future. 🙂
    I’m really grateful for this recipe and woudl like to say a big thank you for all your hard work!
    Cheers, Kristina

    • Gemma Stafford on July 3, 2017 at 3:15 am

      Hi Kristina,
      That is so good to hear. I know yeast baking is a mystery to many people, but it really is an easy thing. Fermenting dough is really an old idea, based on the sourdough idea, before commercial yeast was available, so it is back to the future!
      I ma delighted you are making this recipe work for you, you can also make a savory version you know. My Mum uses butter and cheddar, with herbs, delicious too!
      Good to have you with us,
      Gemma 🙂

  30. Marium Paracha on June 30, 2017 at 8:27 am

    Hey Gemma! Hope you’re doing well.

    I prepared cinnamon rolls last night in advance and planned to bake them the following day. I placed them in a greased baking tray, covered with aluminium foil and refrigerated them overnight. In morning, I popped them into the cold oven and set the temperature to 350 F. I read this on a blog by a renowned chef that by the time the oven preheats, the cinnamon rolls will have risen perfectly. However, it did not work for me. Instead of soft rolls, I ended up getting hard rolls because they did not rise at all. Please help me with this and tell me where I was wrong because I don’t want to repeat the same mistake again.

    • Gemma Stafford on July 1, 2017 at 1:30 pm

      Hi Marium,
      This technique works well with some breads, particularly a whole wheat bread.
      Generally I would prove the dough overnight and proceed from there. If you form the dough and refrigerate it it should prove slowly overnight and be ready for baking. I would preheat the oven, and allow the rolls to stand at room temperature when waiting for it to heat. I cannot tell why the dough did not rise, that does not make sense to me, sorry,
      Gemma 🙂

  31. Uma Singh on June 30, 2017 at 6:51 am

    Hi Gemma I am mighty impressd by your techniques and prompt solutions to problems. This has encouraged me to reach out to you to request you to solve my problem that I face while baking bread. My bread turns out soft but it is not white in colour. It has a pale yellow colour. I have even tried slow fermentation by keeping it in the refrigerator. Oh! By the way I am from India nI love baking.

    • Gemma Stafford on July 1, 2017 at 1:35 pm

      Hi there,
      Generally this is to do with the flour you use, though many flours will give you a slightly yellow finish. Bakery breads twnd to be made with bleached flours to make the bread really white, most artisan breads are less white. I really do not know how to change this for you, sorry,
      Gemma 🙂

  32. Lovely Queen on June 29, 2017 at 4:16 am

    Hi Gemma

    I want to add apples for the filling, can you suggest how i make the filling with apples? Thanks before

    • Gemma Stafford on July 2, 2017 at 4:48 am

      Hi there,
      This depends on the apple! Some apples melt down easily in heat, you may have one of these where you live, generally these are known as cooking apples. These may need sweetening.
      A green apple like golden delicious is also good, and will not require sweetening. Peel, core, and chop into little pieces, and scatter on the filling before you roll the dough. I think this will be delicious,
      Gemma 🙂

  33. nisa on June 27, 2017 at 9:02 am

    Hi gemma ?
    i’m a big fan of yours. I’m already tried the chocolate croissant recipe and it turn out great, i really really love it.

    this time i wanna try your cinnamon rolls recipe, i watch your crazy dough video that you said can make into cinnamon rolls and this cinnamon rolls no knead no machine video. And i see quite different ingredients and methods in both recipe.
    so my question is, whats the difference between both of the recipe ?

    Hope you see and answer my question.
    thanks a lot gemma ?
    lots of love from indonesia ?

    • Gemma Stafford on June 27, 2017 at 9:55 am

      Hi Nisa,

      So feel free to try my no knead cinnamon rolls. That is a great recipe. The crazy dough cinnamon rolls will be up in about 4 weeks and are very similar to the other ones. You can’t go wrong with either recipe 🙂

      • Jennifer on September 28, 2017 at 5:53 am

        So they’re two different recipes that are quite similar? I wanted to ask the same question and was just scrolling through the comments to see if someone had already asked it. Both the recipes yeild cinnamon rolls and the crazy dough yields pizza base and doughnuts etc?

        • Gemma Stafford on September 28, 2017 at 7:46 am

          Hi Jennifer,
          Yes, one is what is known as a quick dough, (crazy dough) though all yeast baking takes time.
          You can ferment any type of dough, and you are beginning to figure this out! Once you get the idea you will be able to bake just about any bread, however you choose to do it.
          It is all learning, and experience!
          Gemma 🙂

  34. Zina on June 24, 2017 at 11:46 pm


    These are amazing! I am in Australia and I did have to add a bit more flour to the mix so that the dough could come together.

    Do we store the baked goodies in the fridge or on the bench in an airtight container…..????

    • Gemma Stafford on June 27, 2017 at 9:44 am

      you can leave them out on the counter at room temperature. I’m really glad you like them 🙂

  35. Loubie1822 on June 21, 2017 at 8:37 am

    Hi bold baker & bakers

    this was my first go at any of your bakes. I used the crazy dough instead as I was pushed for time; they turned out a little smaller but I am still happy with my effort.

    I was left with some spare frosting, could I freeze it or do you have any other suggestions for its use?

    I am a new comer to your channel but I am hooked already. Thanks for your efforts. Loving it ??

    • Gemma Stafford on June 22, 2017 at 9:18 am

      yes you can freeze the frosting, or keep it in the fridge for up to 2 weeks.

      thank you so much for trying out my recipes, I’m delighted you like them 🙂

  36. Sizzle on June 15, 2017 at 10:51 pm

    This is my first try in making cinnamon rolls. The cinnamon rolls are so good and my husband said it is even better than store-bought ones. In the beginning, I was a bit disappointed as the dough turned out to be so sticky. I had to add about another cup of flour before I could roll it out properly. I was worried that the cinnamon rolls would be dry and hard when baked. What a surprise indeed, the cinnamon rolls when baked turned out soft and nice. Thank you Gemma for this lovely recipe.

    • Gemma Stafford on June 16, 2017 at 3:52 am

      Hi there,
      Next time you make this add less liquid to start. You should always do this really, add 3/4 of the recipe suggested liquids, and add more if required to make a smooth clean ball of dough. This is because flour in different places behaves in different ways depending on where, how, when and type of wheat milled!
      Great that you are enjoying this recipe, we love it in our house too, carry on baking,
      Gemma 🙂

  37. Aly on June 13, 2017 at 11:51 am

    Hi Gemma,
    Does the overnight rising time in the fridge produce a fermented flavor in the finished product?

    • Gemma Stafford on June 14, 2017 at 8:39 am

      Hi Aly,
      Yes, and no! It will depend on how long you leave it. Overnight will really make a great difference to the texture, but not so much the flavor. As you leave it longer, the sour dough type flavor will develop. Do a little experiment!
      Thank you for being in touch,
      Gemma 🙂

      • Aly on June 14, 2017 at 12:36 pm

        You’re welcome! Thank you for the advice!☺

  38. Selena on June 10, 2017 at 11:31 am

    Hi Gemma
    Is it possible to fully shape dough and have rolls all arranged in baking pan, and then refrigerate covered overnight for slow 2nd rise. Then in the morning, leave to come to room temperature and bake? Thank you.

    • Gemma Stafford on June 11, 2017 at 2:11 am

      Selena, this will be perfect!
      Oil the cover sheet lightly, so that it does not stick to the dough. A large roasting bag is a great thing for this purpose, and you can use it over and over again.
      Happy baking, let us see the results,
      Gemma 🙂

      • Selena on June 15, 2017 at 7:39 am

        Thank you so much for responding, Gemma. I came by your channel quite by accident only a few days ago and have already bookmarked some recipes to make. Am a big fan of time saving and easy recipes 🙂

  39. HudaD on June 8, 2017 at 6:07 am

    Hi Gemma,

    Would I be able to freeze the cinnamon rolls and bake them out at a later stage?

    • Gemma Stafford on June 8, 2017 at 8:02 am

      sure, freezing never yields as good of a product as baking them off after making the dough but they will still work. Make sure to let them defrost and then proof before baking 🙂

  40. face909 on June 6, 2017 at 4:30 pm

    I love this recipe. Decided to try it yesterday baked them today . I’m so happy thanksgiving you.
    (Wanted to add a picture, but not sure how)

    • Gemma Stafford on June 6, 2017 at 6:09 pm

      I am so so happy to hear that. Make sure you print if off so you always have it. 🙂

  41. Maryam on May 29, 2017 at 5:16 am

    Hey Gemma!
    Could I use this dough recipe for pizza?

    • Gemma Stafford on May 30, 2017 at 3:53 am

      Hi Maryam,
      This is an enriched dough, a brioche if you will. You can use it for any recipe really. Do take a look at the no knead pizza dough recipe too, it is a goodie!
      Gemma 🙂

  42. Shreya on May 28, 2017 at 7:43 am

    Hi Gemma.. Thank you for this amazing recipe. My husband and friends all loved it so much. And I cant believe how soft the dough was. It was really easy to work with by just dusting some flour before rolling. I even tried half the recipe with 50-50 all purpose and whole wheat flour and even that came out really well.
    I just had one query though.. In case I pre knead the dough then do I need to rest it for 2 hours first and then in fridge overnight or I can work with it straight away? What alterations would I need to make in the recipe? Also, what is the shelf life of these rolls?
    I would really appreciate a response from you. Thanks again for the amazing cinnamon rolls. These rolls have already been included on my menu ?

    • Gemma Stafford on May 29, 2017 at 2:00 am

      Hi Shreya,
      I am delighted you are using this recipe so well. just add sufficient liquid to bring the dough together in a clean ball.Knead, for about 5 mins, pulling the dough away from you and folding it back. If you have a dough hook on your mixer it will work well too.
      Cover the bowl, I use a damp clean tea towel, or a large plastic bag. allow to stand at room temperature until at least double in size. Press your finger into the dough, if it springs back it is ready.
      Roll, shape, and second prove. This will take about 40 mins. When the rolls have doubled in size have the oven ready, and BAKE!
      Bread baking always takes time, but you do not need to stand over it. Good luck with this method,
      Gemma 🙂

      • Shreya on May 29, 2017 at 2:59 am

        Thank you so much for your prompt reply.. Will definitely try the kneading method next time..

  43. Victoria_G on May 21, 2017 at 6:28 am

    Gemma, thank you tremendously for this recipe!!! I made the dough in the evening (+ 2 hrs of rise at room temp.) and left it in the fridge for 2 days. I have never tried this technique previously but I am so glad I did it this time!!! The dough was a bit sticky but was so elastic and easy to work with! I’ve end up with 16 pieces of about 3,5 inches diameter, almost 2 inches high! The only thing I would adjust is the sugar – too much for my taste. Other than that – they are perfect!!! I am never buying cinnamon rolls from the market again! Thank you, thank you and thank you!!!

    • Gemma Stafford on May 23, 2017 at 7:34 pm

      Hi Victoria,

      I’m really glad you tried this no knead technique because it is so wonderful. Glad they were a success.

      Nearly all of my doughs are no knead and I have a bread series coming this June which is just 1 No knead dough that you can make lots of different breads from it.

      Stay Tuned,

  44. _Sam_ on May 18, 2017 at 1:49 am

    What’s the diff between packed brown sugar and regular sugar?
    Also, can I just use white sugar? We don’t get brown sugar OR molasses here. :/

    • Gemma Stafford on May 19, 2017 at 10:34 pm

      that’s ok, you can use white sugar if that is all you have. Brown sugar just gives you a more caramel flavor.

  45. Cass Rosa on May 12, 2017 at 12:40 pm

    Hi Gemma do you have any advice about rolling out the dough? One of the problems I have is that the dough is so sticky no matter how much flour I put on the surface it sticks! Then when I added more flour and let it rise again it was very dry. I also thought of buttering parchment and rolling the dough on that. Any tips would be so useful!

    • Gemma Stafford on May 13, 2017 at 12:49 am

      Hi there Cass,
      The real secret is not to over wet the dough in the first instance.
      Flour in different places absorbs liquids in different ways. Just add sufficient to bring the dough together in a clean ball, no more than that, then yyou will find it easy to roll. It is a learning curve, do not give up!
      Gemma 🙂

  46. Cass Rosa on May 9, 2017 at 7:55 am

    Gemma these cinnamon rolls are the best. My mom loves them! They were soft, fluffy, and had the perfect amount of sweetness. You are an amazing chef and much appreciated for this recipe!

    • Gemma Stafford on May 10, 2017 at 1:18 am

      Hi Cass,
      That is great, thank you for letting me know,
      Gemma 🙂

  47. Sam on May 8, 2017 at 8:58 pm

    Hi, it’s me again 🙂
    Can i use regular brown sugar??
    Or even better, just white sugar???

  48. Sam on May 8, 2017 at 8:57 pm

    And is there ANY way i could replace eggs in cinnamon rolls?

    • Gemma Stafford on May 9, 2017 at 1:47 am

      Hi Sam,
      The eggs in this recipe add richness. I have not tried this, but my instinct tells me milled flaxseed. I would soak the flaxseed in a little cold water, they will become glutenous. Then use as per recipe. There is an egg substitute chart here on the website,
      Gemma 🙂

  49. Sam on May 8, 2017 at 8:47 pm

    Can I use a ceramic dish to bake the cinnamon rolls instead of a baking tray?

    • Gemma Stafford on May 9, 2017 at 1:47 am

      Hi Sam, yes you can, it will be perfect!
      Gemma 🙂

      • Sam on May 15, 2017 at 10:29 pm

        Thanks! <3
        I LOVE your recipes BTW

        • Gemma Stafford on May 16, 2017 at 7:11 pm

          thank you so much 🙂

          • _Sam_ on May 18, 2017 at 1:51 am

            Do I line the ceramic with aluminum foil?

          • Gemma Stafford on May 19, 2017 at 10:33 pm

            you can or you can just grease them well with butter.

      • _Sam_ on May 19, 2017 at 12:01 am

        Did you use dry yeast or active dry yeast? Do i activate it before ?

        • Gemma Stafford on May 19, 2017 at 10:03 pm

          I use dry yeast but you can also use active dry. I don’t activate it, I just mix it into the flour. I haven’t activated it separately in years.

          Hope this helps,

          • _Sam_ on May 21, 2017 at 2:53 am

            It didn’t rise much… is that fine?

          • Gemma Stafford on May 21, 2017 at 1:45 pm

            thats ok. Still bake them off. Hope they come out well 🙂

  50. Laksmi on May 6, 2017 at 8:33 pm

    Hi Gemma,
    I tried making these cinnamon buns and rolled it after only proofing it for 2 hours. I read in some other recipes that 2 hours proofing is sufficient for no knead dough, although the outcome wouldn’t be as flavorful as overnight proofing. But i had difficulties managing the dough once i rolled it out, it was very sticky and broke in some parts. My dough did rise well though. Could it be that the gluten hadn’t been produced enough in such a short proofing time? Is it because this is a high hydration dough and it needs longer proofing time?
    Your explanation would help so much. Thank you in advance ?


    • Gemma Stafford on May 7, 2017 at 2:24 am

      Hi there Laksmi,
      I have revisited this recipe in the last day or so to increase the amount of flour, the gram amount seemed to be slightly off.
      Flour takes up liquids in different ways, depending on where, when, how and even the type of wheat milled. When the dough, no matter which one, comes together in a clean ball you stop adding the liquids. Add 3/4 in one go, then the remainder cautiously.
      I do not think a fermented dough will be right in two hours, the structure of a dough takes time to develop, that is the gluten needs to be activated. This will happen with a kneaded dough in that time, but not in a no knead. If you live in a warm place it may indeed rise, but the structure of the crumb will not be right. You can of course experiment with this, perhaps make a dough, cut it in half, allow one half to ferment, and use the other half in a short time. You will learn the difference in this way.
      Gemma 🙂

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