Description of this recipe: These No-Knead Cinnamon Rolls are a soft, pillowy, and incredibly flavorful treat that requires absolutely no kneading! This recipe simplifies the process of making homemade cinnamon rolls, making it accessible to bakers of all skill levels. With a rich cinnamon-sugar filling and a tangy cream cheese glaze, these rolls are perfect for breakfast, brunch, or a sweet dessert.
Why you will love this recipe:
- Effortless Preparation: The no-knead dough eliminates the need for extensive kneading, saving you time and energy.
- Incredibly Soft Texture: The long, slow rise of the dough creates a light and airy texture that melts in your mouth.
- Bursting with Flavor: The combination of warm cinnamon, brown sugar, and a hint of cream cheese creates a truly irresistible flavor profile.
- Perfect for Any Occasion: Whether it’s a cozy weekend breakfast or a special holiday gathering, these cinnamon rolls are sure to be a crowd-pleaser.
- Customizable: Feel free to experiment with different fillings, glazes, and toppings to create your own unique twist on this classic recipe.
Ingredients:
- For the Dough:
- 1 tbsp dry yeast
- 70g (1/3 cup) caster sugar (or white sugar)
- 1/2 cup (125 ml) warm water
- 600g (4 1/2 US cups) plain/all-purpose flour
- 1/2 tsp salt
- 1 cup (250 ml) lukewarm milk (whole or low-fat)
- 50g (3.5 tbsp) unsalted butter, melted
- 2 large eggs, beaten
- Extra flour for dusting (about 1/4 cup)
- For the Filling:
- 90g (6 tbsp) unsalted butter, melted
- 1 cup (220g) brown sugar, packed
- 2 tbsp ground cinnamon
- For the Cream Cheese Glaze:
- 90g (3 oz) cream cheese, softened
- 50g (3 tbsp) unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/4 cups (150g) powdered sugar
- 2–3 tbsp milk (any kind)
Preparation:
- Step 1: Activate the Yeast. In a small bowl, combine the dry yeast, 2 teaspoons of the sugar, and warm water. Let it sit for 5 minutes, or until it becomes frothy. This step is crucial as it confirms that your yeast is active and ready to leaven the dough. The frothy mixture indicates that the yeast is feeding on the sugar and producing carbon dioxide, which is what makes the dough rise.
- Step 2: Prepare the Dough. In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center of the dry ingredients. Add the lukewarm milk, melted butter, beaten eggs, and the frothy yeast mixture to the well. Use a wooden spoon or a spatula to stir the wet and dry ingredients together until a sticky dough forms. Don’t worry if the dough seems a bit shaggy – that’s perfectly normal for a no-knead dough.
- Step 3: First Rise (Proofing). Cover the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rise for approximately 1.5 hours, or until it has tripled in size. The rising time may vary depending on the temperature of your kitchen. A warm environment will help the yeast work more effectively. This long, slow rise is what gives the cinnamon rolls their incredibly soft and airy texture.
- Step 4: Make the Filling. While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, combine the packed brown sugar and ground cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar. The brown sugar adds a rich, molasses-like flavor that complements the warm spice of the cinnamon. Set the filling aside until ready to use.
- Step 5: Assemble the Cinnamon Rolls. Once the dough has tripled in size, gently deflate it. Lightly dust a clean work surface with half of the extra flour. Pour the dough onto the floured surface and sprinkle the remaining flour on top. Gently knead the dough a few times until it is pliable and no longer sticky. Roll the dough into a large rectangle, approximately 11×19 inches in size. Brush the entire surface of the dough with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Step 6: Roll and Cut the Rolls. Starting from one of the long edges, tightly roll the dough into a log. Once the log is formed, use a sharp knife or a serrated knife to cut it into 12 equal-sized pieces.
- Step 7: Second Rise. Arrange the cinnamon roll slices in a parchment-lined 9×13-inch baking pan. Cover the pan loosely with a clean kitchen towel. Let the rolls rise again for another 40 minutes, or until they have almost doubled in size. This second rise allows the rolls to become even more light and fluffy before baking.
- Step 8: Bake the Rolls. Preheat your oven to 350°F (180°C). Once the oven is preheated, bake the cinnamon rolls for 20 minutes, rotating the tray halfway through the baking time (after 16 minutes). Rotating the tray ensures that the rolls bake evenly on all sides. The rolls are done when they are golden brown and the centers are set.
- Step 9: Cool the Rolls. Remove the baked cinnamon rolls from the oven and place them on a wire rack to cool for at least 1 hour. This cooling period allows the rolls to set and prevents them from becoming soggy.
- Step 10: Prepare the Glaze. While the rolls are cooling, prepare the cream cheese glaze. In a medium-sized bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the vanilla extract and powdered sugar. Gradually add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. You may need more or less milk depending on the humidity and the consistency of your powdered sugar.
- Step 11: Glaze and Serve. Once the cinnamon rolls have cooled slightly, spoon the cream cheese glaze generously over the top of the warm rolls. Serve immediately and enjoy!
COOKING Rating:
- Difficulty: Easy
- Prep Time: 25 minutes
- Inactive Prep: 2 hours 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
Serving Suggestions:
- Serve warm with a cup of coffee or tea.
- Pair with fresh fruit, such as berries or sliced bananas.
- Enjoy as a sweet breakfast, brunch, or dessert.
- Add a scoop of vanilla ice cream for an extra indulgent treat.
Tips:
- Make sure your yeast is fresh and active for the best results.
- Do not overheat the milk, as it can kill the yeast. It should be lukewarm to the touch.
- Use high-quality cinnamon for the most flavorful filling.
- For a richer flavor, use brown butter in the filling and glaze.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
- To reheat, microwave individual rolls for 20-30 seconds, or bake in a preheated oven at 350°F (180°C) for 5-10 minutes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes
Nutritional Information: (Approximate, per roll)
- Calories: 350-400
- Protein: 6-8g
- Sodium: 150-200mg
Conclusion:
These No-Knead Cinnamon Rolls are a delightful treat that are surprisingly easy to make. The no-knead dough makes the process less intimidating, and the result is a batch of soft, flavorful cinnamon rolls that are perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. The warm, comforting aroma that fills your kitchen as these rolls bake is simply irresistible, and the taste is even better. So, gather your ingredients, follow the steps, and get ready to enjoy a batch of homemade cinnamon rolls that will impress your family and friends. Don’t be surprised if they ask for seconds! This recipe is a testament to the fact that you don’t need to spend hours kneading dough to create a truly delicious and satisfying baked good. The slow rise allows the flavors to develop and the texture to become incredibly soft, making these cinnamon rolls a cut above the rest. Enjoy the process, and savor every bite!
Questions and Answers about this recipe:
- Q: Can I make these cinnamon rolls ahead of time?
- A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let the dough come to room temperature for about 30 minutes before rolling it out and proceeding with the recipe. You can also assemble the rolls and let them rise in the refrigerator overnight. In the morning, bake as directed.
- Q: Can I freeze these cinnamon rolls?
- A: Yes, you can freeze either the unbaked rolls or the baked rolls. To freeze unbaked rolls, assemble them in the baking pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and let rise for 1-2 hours before baking as directed. To freeze baked rolls, let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or reheat in the microwave or oven.
- Q: What can I use instead of brown sugar in the filling?
- A: If you don’t have brown sugar, you can use granulated sugar mixed with a tablespoon of molasses. This will give you a similar flavor and texture.
- Q: Can I use a different type of milk?
- A: Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk. The type of milk will not significantly affect the outcome of the recipe.
- Q: My dough didn’t rise. What went wrong?
- A: There are a few reasons why your dough might not have risen. First, make sure your yeast is fresh and active. Second, the liquid you used might have been too hot, which can kill the yeast. The liquid should be lukewarm to the touch. Third, the room might have been too cold. Yeast thrives in a warm environment. Try placing the dough in a warmer spot, such as near a preheating oven.
