By popular demand, it had to be done – the magic Soft No Knead Dinner Rolls have now been transformed into these No Knead Cinnamon Rolls!!! Soft and fluffy with a cream cheese glaze, these will change your life. No kneading, no stand mixer, no overnight rise. You’re welcome / I’m sorry….
I’m apologising for sharing these for a number of reasons. I’m sorry to all those trying to be healthy. (Me, me!) I’m sorry to everyone trying to cut down of their carb intake. (Me, me!) I’m sorry to everyone who makes these once and are harassed to make them again and again…..
I actually wasn’t sure if I would ever share this. I had quite an astonishing number of messages here and on Facebook asking if the No Knead Dinner Rolls could be used to make cinnamon rolls. The concept sounded quite easy – just use the same dough but add a bit more flour so it was rollable into a large rectangle that could be slathered with butter and cinnamon sugar, then rolled up and cut.
The problem I kept running into – the 2 rolls in the middle of the tray just wouldn’t cook through properly. They looked cooked, but as soon as I bit into it, it was undeniably doughy.
Batches later… the answer was so simple. I ran out of bread flour and used normal flour.
Boom. It worked. Duh! Head smack! No-knead dough is more fragile than kneaded dough and bread flour makes buns slightly lighter and more tender. When you add that heavy butter / sugar slather, it weighs down the dough and adds too much moisture for the dough to rise and cook through properly.
Switch to plain / all purpose flour = slightly sturdier dough = sturdier (but still soft!) buns = fully cooked through.
Phew!
This No Knead Cinnamon Rolls recipe is also surprisingly forgiving. I’ve been amazed – you’ll see in the video that the dough looks even looser than the photos above. I’ve added flour and water right at the end to adjust the dough when it looked too thin / thick, I forgot sugar once and added that in after the 1st rise. Same result every time – couldn’t tell the difference.
As for kneaded vs no knead dough – here’s the truth. Kneaded dough makes a better bread. If that weren’t a fact, millions of bakeries around the world would be ditching their mixers. The bread is slightly more tender and keeps slightly better.
But the operative word here is slightly. The sheer convenience of this no knead recipe outweighs the small difference, and opens up a new world of possibilities for people who don’t have a stand mixer nor are inclined to knead dough by hand.
And the clincher is that when these No Knead Cinnamon Rolls are warmed slightly – just 15 seconds in the microwave – it makes them so uber soft and fluffy, you’d swear they were from a posh bakery.
Well – your family and friends will think that. You can just sit back and lap up the compliments! – Nagi x
PS You know full well these are not my Baby Hands.↓↓↓ These are my mother’s hands. She came round to be the hand model for the video. And she made these No Knead Cinnamon Rolls for the first time and specifically said that she was surprised how easy it was, even with “all that log rolling and cutting business”. 😉
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No Knead Cinnamon Rolls
Ingredients
Buns:
- 1 tbsp dry yeast (Note 1)
- 70 g / 1/3 cup caster sugar (superfine sugar), or sub with normal white sugar
- 1/2 cup / 125 ml warm water (Note 2)
- 600 g / 20 oz plain flour / all purpose flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan) (Note 3)
- 1/2 tsp salt
- 1 cup / 250 ml milk , lukewarm, whole or low fat, (Note 2)
- 50 g / 3.5 tbsp unsalted butter , melted and slightly cooled
- 2 large eggs , beaten with fork
EXTRA FLOUR:
- 1/4 cup / 35g plain flour (all purpose flour), plus more as required
For Rolls:
- 90 g / 6 tbsp unsalted butter , melted
- 1 cup / 220 g brown sugar , packed
- 2 tbsp cinnamon powder
Cream Cheese Glaze:
- 90 g / 3 oz cream cheese , softened
- 50 / 3 tbsp unsalted butter , softened
- 1 tsp vanilla extract (or essence)
- 1 1/4 cups / 150g soft icing sugar / powdered sugar
- 2 - 3 tbsp milk , any (or water)
Instructions
Buns:
- Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
- Place 600g/20oz flour, remaining sugar and salt in a bowl. Mix to combine.
- Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
- Mix until combined with wooden spoon - it will be like a sticky muffin batter, not kneadable.
- Rise # 1: Cover with cling wrap and place in a warm place (25C/77F+) to rise for around 1 1/4 - 1 1/2 hrs or until almost tripled in volume. (Note 4) Dough surface should be bubbly (see video or photos in post).
Making Rolls & Rise #2 (video is helpful):
- Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
- Mix cinnamon and sugar in a bowl.
- Uncover dough, mix with spoon to deflate.
- Sprinkle half Extra Flour on work surface, pour dough on, sprinkle over remaining Extra Flour. Use hands to incorporate the flour into the dough - it may not absorb it all (or need more), the dough will stop absorbing flour when it's no longer sticky, should be soft, pliable.
- If work surface is now flour free, sprinkle with more flour.
- Shape dough into log, then roll out into 28 x 48 cm / 11 x 19" rectangle.
- Pour over butter, then brush all over, then sprinkle with cinnamon sugar.
- Roll up firmly, then shape into an even log.
- Cut into 12 pieces (4cm / 1.6"), then place on tray (3 x 4).
- Cover with tea towel then place in warm place for 40 minutes or until almost doubled.
Baking / Frosting:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Place shelf in the middle of the oven.
- Bake for 20 minutes, rotating the tray at 16 minutes.
- Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. Tap the middle ones - they should sound hollow.
- Optional: Brush with 1 tbsp / 15g melted butter to remove any residual flour spots.
- Use paper overhang to lift rolls onto cooling rack (key step - Note 5). Cool for 1 hour (will still be warm).
- Use a spoon to frost with glaze. Best served warm!
Glaze:
- Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 - 15 seconds).
- Add icing sugar, beat to incorporate. Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly (see video).
Recipe Notes:
WATCH HOW TO MAKE IT
No Knead Cinnamon Rolls recipe video! Starring my mother – I’m the director/producer/cameraman/editor/screenwriter/runner/recipe developer.
Have you tried the Soft No Knead Dinner Rolls yet? 🙂
LIFE OF DOZER
You knew he’d be down there, didn’t you?
I am baking these as we speak with chopped tinned apples. So excited to get fat.
These cinnamon rolls are seriously delicious. So worth making. I feel that the prep and cook times should be changed to include the rising time – they certainly took much longer than 40 minutes!
I made these over Christmas for a delicious morning tea with the family. My son is dairy-allergic, so made them on nutellex, soy milk and dairy-free cream cheese and they were still so very soft and delicious. Thank you again Nagi!
“This is THE ONE! “, according to our daughter the self proclaimed food critic.
And in all honesty, they really are fantastic. I really like the “no knead” aspect, especially since our mixer is getting tired. It was so easy.
The dough is super tender. It is slightly sticky but still very easy to handle, which I think allows it to be so tender.
Instead of pouring the melted butter on the dough and then adding brown sugar and cinnamon, I mixed the butter with the brown sugar and cinnamon. I geeky there wasn’t near enough to cover the dough so I ended up doubling the sugar and added a little extra cinnamon.
The only other adjustment I made was to add a little extra vanilla to the frosting. There is PLENTY of frosting.
Seriously, make this! You won’t regret it.
I did the second rise, but decided I want to wait until tomorrow to actually bake. Is that possible? Or should I go ahead and bake them tonight and just reheat tomorrow? 😂
15/10
The. Best. Scrolls. Ever.
Pure joy on a plate!! If you’re thinking about it, just do it.
I am not the best baker and was a little worried about this one, especially when it was time to cut the rolls. They were pretty squishy! I just made sure to put them all close together for rise #2. The timing for my bake was more like 30 mins. They are definitely hefty rolls and I loved the frosting especially since it didn’t disappear with the added butter on the outside. I would make these again!
These are divine! I use any excuse I can to make them – birthdays, Easter, Christmas etc. They are a staple in our home. They are so delicious, soft and have the perfect flavour.
First time making these and my goodness, they’re scrumptious! My husband has renamed them
‘ I Need Cinnamon Buns’ 🤣🤣
Hands down the best cinnamon buns I’ve ever tried! The only problem with this recipe is that you will want to make it every weekend. It seems like a lot of work but also very easy if you make the dough the night before, leave to proof in fringe overnight then bake in the morning, Just beautiful!
I have made these several times over the years, always a huge hit! Thanks Nagi!
Hey there, love your work (and Dozer!). It would be helpful if you included the full time it takes to make a recipe… I thought the cinnamon rolls took 40 mins, which was perfect for my plans for the day. But then realised there was also 1.5 hours of raising time, an hour of cooling time and suddenly no sticky buns for morning tea. More of an all day Sunday project. Thanks for all your amazing recipes!
Easy to follow : That’s why I love all Nagi’s recipe, makes me feel like an awesome cook/baker 🙂
Made a double batch using a Keto AP Flour, not almond. They baked up BEAUTIFULLY around 3 inches high. I just eyeballed the filling and I needed more cinnamon and butter. I loved that they weren’t overly sweet. I added chopped pecans in the filling and made a caramel and confectioner glaze. Definitely my go to recipe!!
Just made these for the first time (after the kids begging for cinnamon rolls for weeks) – I can’t get over how easy these are! I made a half quantity of dough but still got 12 lunchbox sized scrolls, and then topped with a vanilla glaze, because the kids don’t like cream cheese icings. Amazing. Thanks Nagi!
These are beyond incredible! So soft, and creamy with the glaze. We recently bought scrolls that are super popular (and super pricy!) in Melbourne at the moment, and we agreed that Nagi’s are as good, if not better. The payoff for such an easy and delicious recipe is well worth the wait time for the rises and cooling. Plus the house smells amazing for the rest of the day!
I have baked these twice. First time I proved on top of a slow cooker l had going for dinner, I just inverted the lid for stability , worked a treat. Second time I realised my Smeg oven had a proving setting.
Super easy and enormously delicious! Loves the dryer tip for making these on a cold day too. Another great recipe, Nagi! Thank you
Keen to make this for Easter. Wondering if I should try this with gluten-free flour so my sister can also enjoy these. Has anyone tried a GF version?
This is a no fail recipe! I accidentally added most the sugar at step 1 with the yeast before realising my mistake. All ended up okay though! I also added some chopped up Pink Lady apple to the scrolls which was delish!