No Knead Cinnamon Rolls
If you love cinnamon rolls then you have got to try these amazing no knead cinnamon rolls. They are super easy to make and taste so yummy! They turn out being nice and soft and pillowy and are perfect for breakfast, brunch, or any part of the day.
Prep Time20 mins
Cook Time20 mins
Rising Time4 hrs
Total Time4 hrs 40 mins
Servings: 16 rolls
- 1 1/2 cups of water 355
- 1 Tbsp. of active dry yeast or instant/rapid rise (8.5g)
- 1/4 cup of butter melted (55g)
- 2/3 cup of white granulated sugar 135g
- 2 large eggs
- 4 1/2 cups of all-purpose plain flour (540g)
- 1 1/2 tsp. salt 6g
- Butter for basting the top of the rolls
- 1 cup brown sugar 200g
- 1/2 cup unsalted butter 113g
- 1 1/2 Tbsp ground cinnamon 11g
- 1 1/2 tsp. vanilla extract 6ml
Cream Cheese Frosting
- 8 ounces softened cream cheese 225g
- 1/4 cup softened butter 55g
- 2 cups powdered sugar 220g
- 1/2 tsp. vanilla extract 2ml
First, prepare the yeast. Heat the water to 100 to 110 F (37 to 43 C). Then add in about 1 tsp. of the sugar, as well as the yeast. Allow it to sit for 5 to 10 minutes until it gets nice and foamy.
Once the yeast is ready, melt the butter, and add that to the yeast, along with the rest of the sugar. Whisk the eggs together in a separate bowl and then add them to the bowl with the yeast mixture. Use a whisk and combine everything.
In a separate bowl, mix together the salt and the flour. Then add it to the large bowl with the yeast mixture. After a while, you will need to switch to a wooden spoon because it will be too thick to use a whisk. Eventually, a nice tacky dough will form.
Place the dough in a large bowl that has been sprayed with kitchen spray. Cover the cinnamon roll dough with plastic wrap or a damp towel and allow it to rise for 2.5 to 3 hours until it triples in size.
Once the dough has risen, place it on a floured surface and roll it out into a large rectangle with the dough being around 1/2 of an inch thick. Baste the top of the dough with softened butter.
In a small bowl combine the brown sugar, cinnamon, and vanilla extract. This will be the filling. Sprinkle the filling on top of the buttered dough. You may also add pecans, raisins, etc. If you like.
Roll up the dough fairly tight. Then cut it into rolls. You should be able to get 16 to 17 large rolls out of it. Use a knife or floss to cut the rolls. Place the rolls in a large pan that has been sprayed with kitchen spray. 13x17 inch pan or two smaller pans.
Cover the pan with plastic wrap or a damp cloth and allow the rolls to rise for 1.5 hours or until doubled in size.
After the rolls have risen, preheat the oven to 375 F (190 C). Then baste the top of the rolls with butter. And bake them in the oven for 15 to 20 minutes until they get nice and golden brown. In my oven, it is usually right around 18 to 20 minutes. After they come out of the oven, allow them to cool for 15 minutes.
Create the cream cheese frosting by adding the softened room temp cream cheese to a bowl along with the butter and vanilla extract. Cream those ingredients together using a hand mixer or stand mixer. Then slowly add in the powdered sugar.
Frost the tops of the cinnamon rolls and serve! Enjoy!