No Knead Cinnamon Rolls
These No Knead Cinnamon Rolls are impossibly soft, gooey, and loaded with a rich cinnamon-sugar filling topped with silky cream cheese frosting. An overnight refrigerator rise does all the work for you, with zero kneading required. Perfect for beginner bakers and weekend brunch lovers alike.
Equipment
- Large mixing bowl
- 9x13 inch baking dish
- Rolling pin
- Plastic wrap
- Serrated knife or dental floss
- Hand mixer or stand mixer
Ingredients
Dough
- 4 cups all-purpose flour plus more for dusting
- 2.25 tsp instant yeast one standard packet
- 3 tbsp granulated sugar
- 1 tsp salt
- 1.25 cups whole milk warmed to about 100°F
- 4 tbsp unsalted butter melted and slightly cooled
- 1 large egg room temperature
Cinnamon Filling
- 4 tbsp unsalted butter softened to room temperature
- 0.75 cup packed light brown sugar
- 2 tbsp ground cinnamon use fresh, fragrant cinnamon for best results
Cream Cheese Frosting
- 4 oz cream cheese fully softened to room temperature
- 1 cup powdered sugar sifted
- 3 tbsp whole milk or heavy cream adjust for desired consistency
- 0.5 tsp vanilla extract
- 1 pinch salt
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, and salt until combined. Add the warm milk, melted butter, and egg. Stir with a wooden spoon or rubber spatula until a shaggy, sticky dough comes together. Do not overwork it.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight. The dough will puff and rise slowly, developing flavor and gluten structure without any kneading.
- When ready to bake, prepare the filling. In a small bowl, mix together the softened butter, packed brown sugar, and ground cinnamon until it forms a smooth, spreadable paste. Set aside.
- Lightly flour a clean work surface. Turn the cold dough out and roll it into a rectangle approximately 12x16 inches and about a quarter-inch thick. The cold dough will be easier to handle than warm dough.
- Spread the cinnamon-sugar filling evenly across the dough, leaving a half-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Pinch the seam firmly to seal.
- Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal rolls, each about 1.5 inches thick. Arrange them cut-side up in a greased 9x13-inch baking dish.
- Cover the dish loosely with plastic wrap or a clean kitchen towel. Let the rolls proof at room temperature for 45 to 60 minutes until they are visibly puffed and touching each other.
- While the rolls are proofing, preheat your oven to 350°F (175°C). Bake the rolls for 22 to 26 minutes until the edges and tops are lightly golden. The centers should look just set. Avoid overbaking to keep the rolls moist and tender.
- While the rolls bake, make the frosting. Beat the fully softened cream cheese with a hand mixer until smooth. Add the sifted powdered sugar, milk, vanilla extract, and pinch of salt. Mix on low until combined, then increase speed and beat until fluffy and smooth, adjusting milk for desired consistency.
- Remove the rolls from the oven and let them cool for just 5 minutes. Spread or drizzle the cream cheese frosting generously over the warm rolls so it melts into the layers. Serve immediately and enjoy.
Notes
The total time includes an 8-hour overnight refrigerator rise. For best results, make the dough the evening before and bake fresh in the morning. Always soften cream cheese fully before making the frosting to avoid lumps. Pull rolls from the oven when the centers look just set as carry-over heat will finish cooking them. Unfrosted baked rolls can be frozen for up to 2 months. Reheat individual rolls in the microwave for 20 to 25 seconds.