Easy Cinnamon Rolls Recipe (No knead)

These Easy Cinnamon Rolls are a game-changer, offering soft, pillowy layers swirled with warm cinnamon and sweet brown sugar. The no-knead method makes them effortless, yet the result is bakery-worthy perfection. With just 30 minutes of prep and a slow 10-hour proof, they’re ideal for overnight magic. The aroma alone will have everyone gathering in the kitchen, eager for a taste.

Baked to golden perfection in 45 minutes, these rolls boast a tender crumb and a gooey, caramelized filling. Topped with a luscious glaze, each bite is a symphony of buttery richness and cozy spice. Whether for breakfast or dessert, these rolls are a treat worth savoring, promising smiles with every bite.

Ingredients for Easy Cinnamon Rolls (No Knead)

• 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) whole milk (can substitute with almond milk)
• ⅓ cup (3 fl oz/90 ml) water
• ¼ cup (3 oz/85 g) honey (or maple syrup as a substitute)
• ¼ cup (2 oz/58 g) butter, melted
• 2 large eggs, at room temperature
• Cinnamon Roll Filling:
• ½ cup (4 oz/115 g) butter, melted
• 1 ¼ cups (7 ½ oz /210 g) dark brown sugar (light brown sugar works too)
• 2 ½ tablespoons ground cinnamon
• 1 cup (4 oz/115 g) toasted pecans, chopped (optional, or substitute with walnuts)
• Cream Cheese Glaze:
• ½ cup (4 oz/ 115 g) cream cheese, softened
• ¼ cup (2 oz/ 58 g) butter, softened
• 1 cup (4 oz/115 g) powdered sugar, sifted
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. The Night Before: Make the No Knead Dough
2. In a large bowl, combine the flour, yeast, and salt.
3. In a separate jug, mix the milk, water, honey, and melted butter. Heat in the microwave until warm (blood temperature) and the butter is fully melted. Whisk in the eggs quickly.
4. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Use a spoon to mix until no flour lumps remain. Scrape down the sides of the bowl.
5. Cover the bowl and let the dough rise at room temperature for 2 hours. Then, refrigerate for at least 8 hours (or up to 3 days).
6. The Next Day: Assemble and Bake
7. Line a 9×13 inch baking tray with parchment paper and butter the sides. Set aside.
8. Make the filling by combining melted butter, brown sugar, and cinnamon in a bowl. Stir until smooth. Set aside.
9. Transfer the dough to a floured surface and roll it into a 22×12 inch rectangle. Use extra flour as needed to handle the soft dough.
10. Spread the filling evenly over the dough, leaving a narrow margin around the edges. Starting from a long edge, gently roll the dough into a log. Avoid rolling too tightly.
11. Slice the log into 2-inch thick rolls and place them cinnamon-side up in the prepared pan. (Optional: Cover and refrigerate overnight to bake the next day.)
12. Cover the pan and let the rolls rise until puffed and touching, about 60 minutes. Preheat the oven to 375°F (190°C) during the last 15 minutes of rising.
13. Gently brush the rolls with an egg wash (optional) and bake for 40-45 minutes, or until deep golden brown.
14. Make the Cream Cheese Glaze
15. In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth and lump-free.
16. Let the baked rolls cool for 15 minutes, then generously spread the glaze over the warm rolls. Serve immediately. Store leftovers in the fridge for up to 1 day.

Storage and Reheating Tips for Perfect Cinnamon Rolls

Store leftover cinnamon rolls in an airtight container in the fridge for up to 1 day. To reheat, place them in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds. For best results, warm the glaze separately and drizzle it over the reheated rolls.

Time-Saving Hacks for Busy Bakers

If you’re short on time, skip the overnight refrigeration and let the dough rise for 2 hours at room temperature before rolling and baking. Alternatively, prepare the rolls up to the slicing stage, cover them, and refrigerate overnight to bake fresh in the morning.

Creative Topping and Filling Variations

Swap the pecans for walnuts or omit them entirely for a nut-free version. Add a drizzle of caramel sauce or a sprinkle of sea salt for a gourmet twist. For a fruity variation, mix in ½ cup of diced apples or raisins with the cinnamon filling.

Essential Equipment for No-Knead Success

Use a large mixing bowl (at least 4 quarts) to accommodate the dough’s rise. A rolling pin and a sharp serrated knife are key for shaping and slicing the rolls. A 9×13-inch baking pan lined with parchment ensures easy removal and cleanup.

Common Questions Answered

Can I use active dry yeast instead of instant? Yes, but activate it in the warm milk mixture first. Why do my rolls pop up in the center? Avoid rolling the dough too tightly. Can I freeze the dough? Yes, freeze it after the first rise, thaw overnight, and proceed with the recipe.

Easy Cinnamon Rolls Recipe (No knead)

Shaziya

These Easy Cinnamon Rolls are a game-changer, offering soft, pillowy layers swirled with warm cinnamon and sweet brown sugar. With just 30 minutes of prep and a slow 10-hour proof, they’re ideal for overnight magic.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 11 minutes mins

Servings 12 buns

Ingredients

  

1x2x3x

No Knead Dough

• 3 ½ cups all-purpose flour 1 lb 1 oz/ 497 g
• 3 teaspoons instant dried yeast
• 2 teaspoons salt
• ¾ cup whole milk 6 fl oz/170 ml
• ⅓ cup water 3 fl oz/90 ml
• ¼ cup honey 3 oz/85 g
• ¼ cup butter, melted 2 oz/58 g
• 2 large eggs, at room temperature

Cinnamon Roll Filling

• ½ cup butter, melted 4 oz/115 g
• 1 ¼ cups dark brown sugar 7 ½ oz /210 g
• 2 ½ tablespoons ground cinnamon
• 1 cup toasted pecans, chopped 4 oz/115 g

Cream Cheese Glaze

• ½ cup cream cheese, softened 4 oz/ 115 g
• ¼ cup butter, softened 2 oz/ 58 g
• 1 cup powdered sugar, sifted 4 oz/115 g
• ½ teaspoon vanilla extract

Instructions

 

• The Night before Make The No Knead Dough Combine the flour, yeast and salt 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 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. 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 DayLine a 9 x 13 inch baking tray with parchment and butter the sides. Set aside.
• Make the Cinnamon Roll Filling Combine the melted butter, brown sugar, and cinnamon in a bowl and stir until smooth. Set aside.
• 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.
• Spread the filling over the dough, leaving a narrow margin around the edge 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 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)
• Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 60 minutes. Towards the end of the rising time, preheat the oven to 375°F (190°C)
• Carefully uncover the pan and gently egg wash the buns.
• Bake the buns for 40 to 45 minutes, until they’re a deep golden brown.
• To Make The Cream Cheese GlazeIn a medium bowl beat the soft cream cheese, butter, sugar, and vanilla together with a whisk until well smooth and lump free.
• Remove the pan from the oven and let it rest for 15 minutes. Spread the cream cheese glaze generously over the cinnamon rolls while still warm and devour immediately. Store leftovers in the fridge for up to 1 day.

Keyword cinnamon rolls, easy baking, homemade cinnamon rolls, no knead recipe, quick breakfast

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