No Knead Cinnamon Rolls 🥳
Whip up these incredibly easy, no-knead cinnamon rolls for a delightful breakfast or dessert! With a fluffy, soft dough and a sweet cream cheese glaze, these homemade treats are sure to impress.
Equipment
- Medium Bowl
- Large Bowl
- Wooden Spoon
- Plastic Wrap
- 9x13 inch Baking Tray
- Parchment Paper
- Small Bowl
- Clean Tea Towel
- Oven
- Cooling Rack
Ingredients
Main Dough
- 1 tablespoon active dry yeast
- 1/3 cup granulated sugar 2 teaspoons for yeast, remaining for flour mixture
- 1/2 cup warm water
- 4 1/2 cups all-purpose flour plus 1/4 cup extra for dusting
- 1/2 teaspoon salt
- 1 cup lukewarm milk whole or low-fat
- 3.5 tablespoons unsalted butter melted and cooled
- 2 large eggs lightly beaten
For the Rolls Filling
- 6 tablespoons unsalted butter melted
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
Cream Cheese Glaze
- 3 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 2-3 tablespoons milk or water
Instructions
Making the Dough (No Kneading!)
- In a medium bowl, combine 1 tablespoon of active dry yeast with 2 teaspoons of the granulated sugar and 1/2 cup of warm water. Let it sit for 5 minutes until it gets wonderfully frothy – this means your yeast is active and ready to make magic!
- In a larger bowl, whisk together the 4 1/2 cups all-purpose flour, the remaining granulated sugar, and the 1/2 teaspoon of salt.
- Make a little well in the center of your dry ingredients. Pour in the 1 cup lukewarm milk, 3.5 tablespoons melted and cooled unsalted butter, 2 lightly beaten large eggs, and your frothy yeast mixture.
- Stir everything together with a wooden spoon until just combined. Don't worry, it will be a sticky, soft batter, not a traditional dough you'd knead!
- Cover the bowl snugly with plastic wrap and let it rise in a warm spot (like a slightly warmed oven or near a sunny window) for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until it has almost tripled in size and looks delightfully bubbly.
Crafting the Rolls (The Fun Part!)
- Line a 9x13 inch baking tray with parchment paper, leaving some overhang on the sides for easy lifting later.
- In a small bowl, mix together the 1 cup packed brown sugar and 2 tablespoons ground cinnamon for your delicious filling.
- Gently uncover your risen dough and use your spoon to deflate it slightly.
- Sprinkle about half of the extra 1/4 cup of all-purpose flour onto a clean work surface. Scoop your soft dough onto the flour, then sprinkle the remaining extra flour on top. Lightly use your hands to work the flour into the dough until it's no longer overly sticky and becomes soft and pliable – you might not need all the extra flour, or you might need a tiny bit more, just go by feel!
- Shape the dough into a rough log, then roll it out into an 11x19 inch rectangle.
- Evenly pour and brush the 6 tablespoons of melted butter over the entire dough rectangle. Then, generously sprinkle your cinnamon-sugar mixture all over the buttered surface.
- Carefully and firmly roll the dough up from one long side into a tight log. Once rolled, gently shape it to ensure it's an even thickness.
- Slice the log into 12 equal pieces (about 1.6 inches each) and arrange them neatly (3 rows by 4 columns) on your prepared baking tray.
- Cover the tray with a clean tea towel and let the rolls rise again in a warm place for about 40 minutes, or until they have nearly doubled in size.
Baking and Glazing (Sweet Finish!)
- Preheat your oven to 350°F (180°C) for a standard oven, or 320°F (160°C) for a convection oven. Position an oven rack in the middle.
- Bake the rolls for 20 minutes, rotating the tray halfway through (around 16 minutes) for even browning. They're ready when the middle rolls are golden and the outer ones are a deeper golden at the edges. A light tap on the middle rolls should sound hollow.
- While the rolls cool slightly, prepare your light cream cheese glaze: In a bowl, beat together the 3 ounces softened cream cheese, 3 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Gradually add the 1 1/4 cups powdered sugar, beating until fully incorporated. Then, add 2-3 tablespoons of milk (or water) until you reach a smooth, spoonable consistency that will gently drizzle over your warm rolls.
- Use the parchment paper overhang to carefully lift the baked rolls onto a cooling rack. Let them cool for about an hour – they'll still be warm and utterly irresistible!
- Spoon the delightful cream cheese glaze over the warm cinnamon rolls. Serve them immediately and enjoy this wholesome, easy-to-make treat!
Notes
#NoKneadCinnamonRolls #EasyBaking #HomemadeTreats #HealthyishDessert
Nutrition Information (per serving):
- Calories: 340
- Total Carbs: 65g
- Net Carbs: 62g
- Fats: 16g
- Protein: 7g
