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

No-Knead Cinnamon Rolls

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These incredibly delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you'll ever bake!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 rolls
Calories 426
Author Annalise Sandberg

Equipment

Ingredients

For the dough:

  • 1 cup warm water
  • 2 ¼ teaspoons Active-dry yeast
  • ½ cup butter , melted and slightly cooled
  • ⅓ cup granulated sugar
  • 1 large egg
  • 4 cups all-purpose flour , measured correctly
  • 1 teaspoon coarse salt

For the filling:

  • 3 tablespoons butter , melted
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

For the frosting:

  • 5 tablespoons butter , softened to room temperature
  • 2 cups powdered sugar , sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
US Customary - Metric

Instructions

To prepare the dough:

  • In a large bowl, combine the water and yeast and allow to sit for five minutes.
  • Add butter, sugar, and egg and stir until combined. Add flour and salt and stir thoroughly until it forms a wet shaggy dough.
  • 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 12x17 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.
  • 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 9x13-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.
  • 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

NOTES:
  • Use "quick rise" or "instant" yeast to make these cinnamon rolls even more quick and easy.
  • 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. 

Nutrition

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