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No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.
Gemma's Best-Ever Cinnamon Rolls (No-Knead, No Machine)
Prep Time
30 mins
Cook Time
45 mins
Proof for
8 hrs
Total Time
9 hrs 15 mins
 

Easily make Homemade Cinnamon Rolls with my no-knead Cinnamon Roll recipe. They're soft, delicious, and perfect for any occasion!

Course: Breakfast
Cuisine: American
Servings: 12 buns
Author: Gemma Stafford
Ingredients
No Knead Dough
  • 3 ½ cups (1 lb 1 oz/ 497 g) all-purpose flour
  • 3 teaspoons instant dried yeast
  • 2 teaspoons salt
  • ¾ cup (6 fl oz/170 ml) milk
  • cup (3 fl oz/90 ml) water
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) butter, melted
  • 2 large eggs
Cinnamon Roll Filling
  • ½ cup (4 oz/115 g) butter, melted
  • 1 ¼ cups ( 7 ½ oz /210 g) dark brown sugar
  • 2 ½ tablespoons ground cinnamon
  • 1 cup (4 oz/115 g) toasted pecans, chopped
Cream Cheese Glaze
  • ½ cup (4 oz/ 115g ) cream cheese, room temperature
  • 1 cup (4 oz/115 g) powdered sugar
  • ¼ cup (2 oz/ 58 g) butter, room temperature
  • ½ teaspoon vanilla extract
Instructions
To Make The No Knead Dough
  1. Combine the flour, yeast and salt 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 soft 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 room temperature. After this, refrigerate the dough for at least 8 hours but preferably overnight. It can be refrigerated for up to 3 days before use.

The Next Day
  1. Line a 9 x 13 inch baking tray with parchment and butter the sides. Set aside.

  2. make the cinnamon roll filling by combining the melted butter, brown sugar, and cinnamon in a bowl and stir until smooth. Set aside.

  3. Transfer the dough to a floured work surface, and roll it into a rectangle approximately 22-inches x 12-inches. This is a soft dough so use extra flour where needed.

  4. Spread the filling over the dough, leaving a narrow margin around the edge uncovered.

  5. 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.

  6. Slice the rolls about 2-inches thick and set them with their cinnamon face up. (at this point you can cover then and place in the fridge overnight to be baked the next day if you want)

  7. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 60 minutes.

  8. Towards the end of the rising time, preheat the oven to 375°F (190°C)

  9. Uncover the pan, and bake the buns for 40 to 45 minutes, until they're a deep golden brown.

To Make The Cream Cheese Glaze
  1. In a medium bowl beat the soft cream cheese, butter, sugar, and vanilla together with a whisk until well smooth and lump free.

  2. Remove the pan from the oven and let it rest for 15 minutes.

  3. Spread your cream cheese glaze generously over the cinnamon rolls while still warm and devour immediately. Store leftovers in the fridge for up to 1 day.

Watch the Recipe Video!