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No-Knead Cinnamon Rolls

Servings: 12 rolls
Prep Time: 10 mins
Cook Time: 30 mins
Rise Time: 1 hr 30 mins
Total Time: 2 hrs 10 mins
These incredibly delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you'll ever bake!
These incredibly delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you'll ever bake! 
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5 from 1 vote

Ingredients

For the dough:

  • 1 cup warm water
  • 1 envelope Active-dry yeast (2 ¼ teaspoons)
  • 1/2 cup butter , melted and slightly cooled (1 stick, 113 grams)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 4 cups all-purpose flour , measured correctly (480 grams)
  • 1 teaspoon coarse salt

For the filling:

  • 3 tablespoons butter , melted (40 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon ground cinnamon

For the frosting:

  • 5 tablespoons butter , softened to room temperature (70 grams)
  • 2 cups powdered sugar , sifted (320 grams)
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

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. Stir until combined.
  • Add flour and salt and stir until it forms a wet dough. Continue to stir until dough is smooth without any lumps.
  • 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 into 12 even rolls.
  • Place in a greased or 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.
  • These cinnamon rolls are best the day they are baked but will keep in an airtight container at room temperature for a few days.
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
Course: Snack
Cuisine: American
Author: Annalise

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