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Finished No Knead Cinnamon Rolls
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No Knead Cinnamon Rolls

Make Cinnamon Rolls without a kitchen aid mixer or kneading your arms off.
Prep Time1 hour
Cook Time30 minutes
Total Proofing18 hours
Total Time19 hours 30 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Cinnamon Bun, Comfort food, How-to, No knead, Yeast dough
Servings: 16 rolls
Calories: 508kcal
Author: Ryan Hodros

Ingredients

Dough

  • 500 g AP Flour
  • 20 g Yeast
  • 75 g Sugar
  • 10 g Salt
  • 200 g Milk
  • 1 Egg
  • 75 g Melted Butter

Filling

  • 8 oz brown sugar
  • 1 Tablespoon Cinnamon
  • 2 Teaspoons Allspice
  • 4 oz Butter (melted)

Icing

  • 500 g Powdered Sugar
  • 1 stick Soft Butter (not melted)
  • 1 package Cream Cheese (softened)
  • dash salt
  • Heavy Cream (see below)
Metric - US Customary

Instructions

Dough

  • NIGHT BEFORE: Combine ingredients until flour is hydrated. Cover and let sit for 30 minutes
  • Remove dough ball from bowl (will be shaggy and rough). Stretch as far as dough will allow and fold into thirds. Repeat 3-5 times. Roll back into ball and return to bowl. Cover and let rest for 1 hour
    Repeat 3-4 times until dough is shiny, flexible, and doesn't tear when stretched.
  • Using hands. press into an even rectangle. Finish with rolling pin until dough is between 1/2 and 1/4 inch thick.

Filling

  • Whisk filling ingredients (minus butter) together
  • Brush down dough with melted butter. Reserve any remaining butter. Sprinkle filling evenly over melted butter. Drizzle remaining melted butter (if any) over top. Allow to sit for 2-5 minutes so filling can hydrate
  • Roll dough into even log. Place seam-side down on a cutting board, cover in plastic, and refrigerate for at least 30 minutes, ideally an hour.
  • Trim edges and cut into even slices, 1-2 inches. Thinner slices will yield 16 rolls
  • Place in parchment-lined baking pan with at least 1 inch of space between rolls. Cover in plastic and refrigerate overnight.
  • NEXT MORNING: Allow to sit in a turned off often for at least an hour so they can warm and bench proof
  • Remove from oven and preheat to 350. Bake for roughly 30 minutes or until puffy and set, but not overly brown
  • Remove from oven and cover with tin foil. Allow to sit until cool.

Icing

  • Beat butter and cream cheese together until fluffy.
  • Add powdered sugar in four batches until fluffy and soft.
  • Add heavy cream a tablespoon at a time until icing reaches desired consistency (more for drizzling, less for more of a spreadable frosting).
  • Cover cinnamon rolls in icing and serve!

Notes

HELPFUL TOOLS FOR NO KNEAD CINNAMON BUNS:

Nutrition

Serving: 100g | Sodium: 438mg | Calcium: 57mg | Vitamin C: 1mg | Vitamin A: 696IU | Sugar: 50g | Fiber: 1g | Potassium: 107mg | Cholesterol: 68mg | Calories: 508kcal | Saturated Fat: 13g | Fat: 21g | Protein: 6g | Carbohydrates: 76g | Iron: 2mg