No-Knead Cinnamon Rolls
These incredibly delicious no-knead cinnamon rolls with vanilla frosting may be the easiest you'll ever bake!
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
- ⅓ 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
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 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.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 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. 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
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