These incredibly soft and delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you’ll ever bake!

frosted no-knead cinnamon rolls in a pan.

Recipe overview: No-Knead Cinnamon Rolls

  • There’s no kneading required! Skip the mixer, this dough comes together by hand in just a matter of a few minutes.
  • You’ll love the soft and tender texture, gooey cinnamon centers, and fluffy vanilla frosting.
  • If you use instant or quick rise yeast, they’re done in about 1 hour!
  • Let them rise overnight in the fridge if you want to prep them in advance.

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These cinnamon rolls are my very favorite recipe. They’re soft and tender, sweet and cinnamon-y, and topped with the fluffiest vanilla icing. (For a delicious fall twist, try my pumpkin cinnamon rolls with maple icing.)

And best of all, they’re no-knead and so quick and easy to make! You literally add all of the ingredients to a big bowl, give it a good stir until you have a very wet, smooth dough, and that’s it! The whole process takes less than 5 minutes. It’s like magic!

These cinnamon rolls are made with the same dough as my mom’s famous no-knead fairy crescent roll recipe. In fact, growing up these are the very cinnamon rolls she’d make.

Ingredients you’ll need

Cinnamon rolls ingredients including all-purpose flour, butter, yeast, sugar, cinnamon, eggs, salt.
  • All-purpose flour: For best results, follow my guide on how to measure flour with the spoon and sweep method.
  • Butter: We’ll use it in the dough and for the filling and frosting. I like salted butter, but you can use unsalted butter if you prefer.
  • Sugar: Tenderizes the dough and sweetens the gooey filling.
  • Yeast: You can use active-dry or instant/quick-rise yeast.

If you’d rather, my classic cream cheese frosting would be really great on these cinnamon rolls too!

How to make these no-knead cinnamon rolls, step by step

dough whisk mixing dough together in large bowl.
Step 1. Combine everything to make a shaggy dough: Whisk the warm water with the yeast in a large bowl and let it sit for a few minutes until foamy. Whisk in melted butter, sugar and egg, then add the flour and salt and combine to make a wet shaggy dough. It won’t be smooth and that’s okay.
no-knead cinnamon roll dough on counter.
Step 2. Let the dough rise: Cover and let it rise for about 1 hour (or 30 minutes if you used instant/quick-rise yeast). See below for tips on how to help your dough rise faster during colder months!
rolled out dough with cinnamon sugar filling spread over the top.
Step 3. Add cinnamon filling. Use a rolling pin to roll the dough out into a large rectangle roughly about 12 x 17 inches. Brush it with melted butter and sprinkle with a cinnamon sugar mixture.
sliced cinnamon rolls on counter.
Step 4. Slice into rolls and let rise again: Starting at one long end, roll dough up tightly, and slice the dough into 12 equal rolls. Place in a greased pan and let rise while you preheat the oven.
baked cinnamon rolls in baking dish with frosting on the side.
Step 5. Bake: Bake the rolls in a 350°F oven for 30-35 minutes until golden brown.
frosting the baked cinnamon rolls.
Step 6. Add frosting: Use an electrical mixer to make frosting, then spread over the cinnamon rolls. 

baking tip:How to help your dough rise faster

If you’re making a recipe with yeast during the cold fall and winter months, your kitchen may be colder and the cool temps will slow down the rise of your dough. To help your dough rise faster, here’s a few warmer suggestions:
  • Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.
  • Microwave: Heat 1 cup of water in your microwave for 2 minutes. Remove water and place the covered dough in the microwave and close the door.
  • Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.
More Baking Tips »

Annalise’s expert tips

  • A dough whisk is my favorite tool for this recipe. It easily combines the dough, no mixer required.
  • If the dough is hard to roll out: If it’s resisting and springs back as you’re rolling it, cover it with a towel and walk away for 10 minutes. That gives the gluten time to relax and the dough should be much easier to work with.
  • Frost while hot from the oven, or let them cool slightly for different results: Adding frosting to warm cinnamon rolls will cause the frosting to melt and look more like a thick glaze. Waiting till the cinnamon rolls are cooled will keep the frosting tall and fluffy. These cinnamon rolls are delicious either way!
  • How to prep cinnamon rolls the night before: After you’ve placed the shaped rolls in the pan, cover with plastic wrap and set in the fridge for up to about 12 hours. Take them out of the fridge about 1-2 hours before baking. They need to completely come back to room temperature and even rise a little more before baking. So make sure you plan for that.

Cinnamon roll FAQs

What type of yeast is best for cinnamon rolls?

You can use active dry-yeast or “instant”/”quick-rise” yeast for this recipe. They will both work the same, except that the instant/quick-rise yeast will have a shorter rise time.

What’s the best way to slice cinnamon rolls?

You can use a very sharp knife or unscented floss (my preferred method) to cut the dough into individual rolls. Here’s a quick video to see how to use floss to cut cinnamon rolls.

Can I use another kind of frosting?

If you have a favorite way to top cinnamon rolls, feel free to use it! If you prefer not to use the vanilla frosting in this recipe, you can use cream cheese frosting or a simple vanilla icing.

How long do cinnamon rolls last?

While cinnamon rolls will keep in an airtight container at room temperature for several days, they are at their best when enjoyed the day they’re baked. After that they progressively start to dry out and are a little less fresh and delicious each day afterwards.

dishing up cinnamon rolls onto a plate.

Other sweet roll recipes to try

Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.

These incredibly delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you'll ever bake! 
4.72 from 7 reviews

No-Knead Cinnamon Rolls

Servings: 12 rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
These incredibly delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you'll ever bake!
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Ingredients
 

For the dough:

  • 1 cup (227 grams) warm water
  • 2 ¼ teaspoons (7 grams) Active-dry yeast
  • ½ cup (113 grams) butter , melted and slightly cooled
  • â…“ cup (66 grams) granulated sugar
  • 1 large egg
  • 4 cups (480 grams) all-purpose flour
  • 1 teaspoon coarse salt

For the filling:

  • 3 tablespoons (40 grams) butter , melted
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon ground cinnamon

For the frosting:

  • 5 tablespoons (70 grams) butter , softened to room temperature
  • 2 cups (227 grams) powdered sugar , sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

dough whisk
Dough whisk
teal kitchen mixer
Electric mixer
9x13 baking pan
9×13-inch pan

Instructions
 

To prepare the dough:

  • In a large bowl, combine the water and yeast and allow to sit for five minutes.
    1 cup (227 grams) warm water, 2 ¼ teaspoons (7 grams) Active-dry yeast
  • Add butter, sugar, and egg and stir until combined. Add flour and salt and stir thoroughly until it forms a wet shaggy dough.
    ½ cup (113 grams) butter, ⅓ cup (66 grams) granulated sugar, 1 large egg, 4 cups (480 grams) all-purpose flour, 1 teaspoon coarse salt
  • Cover with a towel or plastic wrap and let rise until doubled, about 1 hour.
  • Dump out onto a floured surface and shape dough into a ball. Roll dough out to a rough 12×17 inch rectangle. No need to be exact.

Add filling and shape:

  • Brush dough with melted butter. Combine cinnamon and sugar together and sprinkle over the dough.
    3 tablespoons (40 grams) butter, ¼ cup (50 grams) granulated sugar, 1 tablespoon ground cinnamon
  • Starting at one long end, tightly roll dough into a long log. Use a sharp knife or unscented floss to cut off the ends so you have clean edges, then slice into 12 even rolls.
  • Place in a greased or parchment paper-lined lined 9×13-inch pan. Cover and let rise again.

Bake:

  • Preheat oven to 350°F. Bake cinnamon rolls until golden brown, about 30-35 minutes.
  • Let cool slightly or completely, per your preference.

Top with frosting:

  • Beat butter, powdered sugar, cream, vanilla and salt with an electric mixer until light and creamy, 3-4 minutes. Scrape the bowl down once or twice.
    5 tablespoons (70 grams) butter, 2 cups (227 grams) powdered sugar, 3 tablespoons heavy cream, 1 teaspoon vanilla extract, Pinch of salt
  • Spread frosting onto warm or cooled rolls and serve immediately. (Adding frosting while the cinnamon rolls are warm will cause it to melt and turn into a thick glaze, while adding frosting to cooled cinnamon rolls keeps the frosting light and fluffy.)
  • These cinnamon rolls are best the day they are baked but will keep in an airtight container at room temperature for a few days.

Video

Notes

  • Yeast: You can use active-dry yeast or “quick rise” or “instant” yeast. If using instant yeast, rise time can be shortened to about 30 minutes.
  • How to measure flour accurately: All recipes are tested with the spoon and level method of measuring flour. Gently scoop it into a measuring cup until it overflows, and then scrape a straight-edged knife across the top to level it flat. Or for most accurate results, use a kitchen scale and weigh in grams.
  • To make ahead: Cover shaped rolls with plastic wrap and let rise in the fridge for up to about 12 hours. Take them out of the fridge about 1-2 hours before baking so they have time to come to room temperature and rise a little. 
Calories: 426kcal, Carbohydrates: 62g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 63mg, Sodium: 338mg, Potassium: 57mg, Fiber: 2g, Sugar: 29g, Vitamin A: 550IU, Calcium: 23mg, Iron: 2mg
Cuisine: American
Course: Breakfast, brunch, Dessert, Snack
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.