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Home Baking

No Knead Cinnamon Rolls

By:Nagi
Published:9 Jun '17Updated:7 Dec '19
323 Comments
Recipe v Video v Dozer v

By popular demand, it had to be done – the magic Soft No Knead Dinner Rolls have now been transformed into these No Knead Cinnamon Rolls!!! Soft and fluffy with a cream cheese glaze, these will change your life. No kneading, no stand mixer, no overnight rise. You’re welcome / I’m sorry….

Magic No Knead Cinnamon Rolls - soft and fluffy with a cream cheese glaze! recipetineats.com

I’m apologising for sharing these for a number of reasons. I’m sorry to all those trying to be healthy. (Me, me!) I’m sorry to everyone trying to cut down of their carb intake. (Me, me!) I’m sorry to everyone who makes these once and are harassed to make them again and again…..

I actually wasn’t sure if I would ever share this. I had quite an astonishing number of messages here and on Facebook asking if the No Knead Dinner Rolls could be used to make cinnamon rolls. The concept sounded quite easy – just use the same dough but add a bit more flour so it was rollable into a large rectangle that could be slathered with butter and cinnamon sugar, then rolled up and cut.

The problem I kept running into – the 2 rolls in the middle of the tray just wouldn’t cook through properly. They looked cooked, but as soon as I bit into it, it was undeniably doughy.

Batches later… the answer was so simple. I ran out of bread flour and used normal flour.

Boom. It worked. Duh! Head smack! No-knead dough is more fragile than kneaded dough and bread flour makes buns slightly lighter and more tender. When you add that heavy butter / sugar slather, it weighs down the dough and adds too much moisture for the dough to rise and cook through properly.

Switch to plain / all purpose flour = slightly sturdier dough = sturdier (but still soft!) buns = fully cooked through.

Phew!

Magic No Knead Cinnamon Rolls - soft and fluffy with a cream cheese glaze! recipetineats.com

Magic No Knead Cinnamon Rolls - soft and fluffy with a cream cheese glaze! recipetineats.com

This No Knead Cinnamon Rolls recipe is also surprisingly forgiving. I’ve been amazed – you’ll see in the video that the dough looks even looser than the photos above. I’ve added flour and water right at the end to adjust the dough when it looked too thin / thick, I forgot sugar once and added that in after the 1st rise. Same result every time – couldn’t tell the difference.

As for kneaded vs no knead dough – here’s the truth. Kneaded dough makes a better bread. If that weren’t a fact, millions of bakeries around the world would be ditching their mixers. The bread is slightly more tender and keeps slightly better.

But the operative word here is slightly. The sheer convenience of this no knead recipe outweighs the small difference, and opens up a new world of possibilities for people who don’t have a stand mixer nor are inclined to knead dough by hand.

And the clincher is that when these No Knead Cinnamon Rolls are warmed slightly – just 15 seconds in the microwave – it makes them so uber soft and fluffy, you’d swear they were from a posh bakery.

Well – your family and friends will think that. You can just sit back and lap up the compliments! – Nagi x

PS You know full well these are not my Baby Hands.↓↓↓ These are my mother’s hands. She came round to be the hand model for the video. And she made these No Knead Cinnamon Rolls for the first time and specifically said that she was surprised how easy it was, even with “all that log rolling and cutting business”. 😉

Magic No Knead Cinnamon Rolls - soft and fluffy with a cream cheese glaze! recipetineats.com

Magic No Knead Cinnamon Rolls - soft and fluffy with a cream cheese glaze! recipetineats.com

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Magic No Knead Cinnamon Rolls - soft and fluffy with a cream cheese glaze! recipetineats.com

No Knead Cinnamon Rolls

Author: Nagi
Prep: 20 minutes mins
Cook: 20 minutes mins
Total: 40 minutes mins
Sweet Baking
4.96 from 90 votes
Servings12
Tap or hover to scale
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Soft, fluffy cinnamon rolls made from scratch with a dump-and-mix dough that requires no kneading! Frosted with a sticky cream cheese glaze, these are sweet but nowhere near as sickly sweet as store bought ones. This recipe is quite forgiving - see notes. Instructions are long because I'm providing helpful hints but this recipe is actually quite straight forward! Recipe video below.

Ingredients

Buns:

  • 1 tbsp dry yeast (Note 1)
  • 70 g / 1/3 cup caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2 cup / 125 ml warm water (Note 2)
  • 600 g / 20 oz plain flour / all purpose flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan) (Note 3)
  • 1/2 tsp salt
  • 1 cup / 250 ml milk , lukewarm, whole or low fat, (Note 2)
  • 50 g / 3.5 tbsp unsalted butter , melted and slightly cooled
  • 2 large eggs , beaten with fork

EXTRA FLOUR:

  • 1/4 cup / 35g plain flour (all purpose flour), plus more as required

For Rolls:

  • 90 g / 6 tbsp unsalted butter , melted
  • 1 cup / 220 g brown sugar , packed
  • 2 tbsp cinnamon powder

Cream Cheese Glaze:

  • 90 g / 3 oz cream cheese , softened
  • 50 / 3 tbsp unsalted butter , softened
  • 1 tsp vanilla extract (or essence)
  • 1 1/4 cups / 150g soft icing sugar / powdered sugar
  • 2 - 3 tbsp milk , any (or water)

Instructions

Buns:

  • Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  • Place 600g/20oz flour, remaining sugar and salt in a bowl. Mix to combine.
  • Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
  • Mix until combined with wooden spoon - it will be like a sticky muffin batter, not kneadable.
  • Rise # 1: Cover with cling wrap and place in a warm place (25C/77F+) to rise for around 1 1/4 - 1 1/2 hrs or until almost tripled in volume. (Note 4) Dough surface should be bubbly (see video or photos in post).

Making Rolls & Rise #2 (video is helpful):

  • Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  • Mix cinnamon and sugar in a bowl.
  • Uncover dough, mix with spoon to deflate.
  • Sprinkle half Extra Flour on work surface, pour dough on, sprinkle over remaining Extra Flour. Use hands to incorporate the flour into the dough - it may not absorb it all (or need more), the dough will stop absorbing flour when it's no longer sticky, should be soft, pliable.
  • If work surface is now flour free, sprinkle with more flour.
  • Shape dough into log, then roll out into 28 x 48 cm / 11 x 19" rectangle.
  • Pour over butter, then brush all over, then sprinkle with cinnamon sugar.
  • Roll up firmly, then shape into an even log.
  • Cut into 12 pieces (4cm / 1.6"), then place on tray (3 x 4).
  • Cover with tea towel then place in warm place for 40 minutes or until almost doubled.

Baking / Frosting:

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Place shelf in the middle of the oven.
  • Bake for 20 minutes, rotating the tray at 16 minutes.
  • Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. Tap the middle ones - they should sound hollow.
  • Optional: Brush with 1 tbsp / 15g melted butter to remove any residual flour spots.
  • Use paper overhang to lift rolls onto cooling rack (key step - Note 5). Cool for 1 hour (will still be warm).
  • Use a spoon to frost with glaze. Best served warm!

Glaze:

  • Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 - 15 seconds).
  • Add icing sugar, beat to incorporate. Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly (see video).

Recipe Notes:

1. 1 tbsp dry yeast = 9 grams. I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn't need to be frothed before using but there's no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast.
If your yeast doesn't go frothy, sorry to say it's not active so your buns won't rise. To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don't actually need to dissolve it in liquid like I do with the dry, but there's no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.
2. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It's not too hot or too cold!
3. FLOUR: Do NOT use bread flour! Bread flour makes buns slightly more fluffier and tender, but the addition of the butter slather weighs down the dough (which is more delicate than kneaded dough) and causes the rolls in the centre not to cook through. So this recipe requires a sturdier dough, meaning normal plain / all purpose flour. Bread flour and cake flour do not work - I tried many times!
Measurement: Cups around the world differ in size. If you don't have scales to weight the flour, please use the relevant cup size. For US/Canada, use 4 1/2 cups (they are slightly different, but close enough). For rest of world other than Japan, use 4 cups of flour. For Japan, please weigh the flour.
4. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it's snowing outside!
5. COOLING: Hot fresh bread needs to be cooled otherwise it can seem a bit "doughy". This is even more important for this no knead dough, especially with the addition of the cinnamon butter glaze. I found that when glazed hot, and if not cooled on a rack, there were patches in the centre that were doughy.
6. MAKE AHEAD: Follow recipe up to rolling balls and cover with cling wrap. Then refrigerate for 4 hours - 24 hours (this is the 2nd rise), take them out 30 minutes before then bake!
7. STORING: All homemade bread - even kneaded - is best served on the day. Things made using this No-Knead version doesn't keep as well as the kneaded version - dries out a bit faster. For these buns, reheating is key! 12 seconds in the microwave is all you need!
8. DOUBLING: Make double the batter in one large bowl, then divide the batter into 2 bowls for the first rise (if double the dough is in one giant bowl, may struggle to rise). Proceed with recipe and place rolls on a large tray or 2 trays, and bake them all on the same shelf in the oven.
9. HIGH ALTITUDE BAKING: I am fortunate to have some fabulous readers at high altitude who often try my baking recipes quite soon after publishing and leave helpful information for others. Hopefully I will hear from someone soon so I can update this note! For the first tester - the dough is surprisingly forgiving. I have added flour and water/milk by eye at the end to get the consistency per the video/photos, it has been sloppier and firmer, as long as enough flour is added when rolling out the dough so it can be rolled up into a log, it has always worked out. 🙂
UPDATE: A reader at 4000 ft in AZ reported that it worked great with no amendments to the recipe! WHOOT!
10. MORE STUFFING! Try adding 3/4 cup of nuts (chopped pecans, walnuts are especially great), raisins and/or crumbled bacon!
11. This recipe is adapted from these Soft No Knead Dinner Rolls I published a couple of months ago.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT

No Knead Cinnamon Rolls recipe video! Starring my mother – I’m the director/producer/cameraman/editor/screenwriter/runner/recipe developer.

Have you tried the Soft No Knead Dinner Rolls yet? 🙂

These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com


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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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323 Comments

  1. Tracey Harris says

    December 4, 2023 at 5:25 pm

    I am not the best baker and was a little worried about this one, especially when it was time to cut the rolls. They were pretty squishy! I just made sure to put them all close together for rise #2. The timing for my bake was more like 30 mins. They are definitely hefty rolls and I loved the frosting especially since it didn’t disappear with the added butter on the outside. I would make these again!

    Reply
  2. Indy says

    December 1, 2023 at 8:51 am

    5 stars
    These are divine! I use any excuse I can to make them – birthdays, Easter, Christmas etc. They are a staple in our home. They are so delicious, soft and have the perfect flavour.

    Reply
  3. Jill Coombe says

    November 2, 2023 at 3:21 pm

    5 stars
    First time making these and my goodness, they’re scrumptious! My husband has renamed them
    ‘ I Need Cinnamon Buns’ 🤣🤣

    Reply
  4. Luana Deane says

    October 7, 2023 at 6:03 pm

    5 stars
    I have made these several times over the years, always a huge hit! Thanks Nagi!

    Reply
  5. Marion Joyce says

    August 31, 2023 at 12:24 pm

    Hey there, love your work (and Dozer!). It would be helpful if you included the full time it takes to make a recipe… I thought the cinnamon rolls took 40 mins, which was perfect for my plans for the day. But then realised there was also 1.5 hours of raising time, an hour of cooling time and suddenly no sticky buns for morning tea. More of an all day Sunday project. Thanks for all your amazing recipes!

    Reply
  6. Anniebelle Vergel de Dios says

    August 27, 2023 at 7:43 pm

    5 stars
    Easy to follow : That’s why I love all Nagi’s recipe, makes me feel like an awesome cook/baker 🙂

    Reply
  7. Sharon F Jones-Carlson says

    July 30, 2023 at 12:30 pm

    5 stars
    Made a double batch using a Keto AP Flour, not almond. They baked up BEAUTIFULLY around 3 inches high. I just eyeballed the filling and I needed more cinnamon and butter. I loved that they weren’t overly sweet. I added chopped pecans in the filling and made a caramel and confectioner glaze. Definitely my go to recipe!!

    Reply
  8. Mardi says

    July 25, 2023 at 9:28 pm

    5 stars
    Just made these for the first time (after the kids begging for cinnamon rolls for weeks) – I can’t get over how easy these are! I made a half quantity of dough but still got 12 lunchbox sized scrolls, and then topped with a vanilla glaze, because the kids don’t like cream cheese icings. Amazing. Thanks Nagi!

    Reply
  9. Jess says

    June 19, 2023 at 9:59 am

    These are beyond incredible! So soft, and creamy with the glaze. We recently bought scrolls that are super popular (and super pricy!) in Melbourne at the moment, and we agreed that Nagi’s are as good, if not better. The payoff for such an easy and delicious recipe is well worth the wait time for the rises and cooling. Plus the house smells amazing for the rest of the day!

    Reply
  10. Helen says

    June 11, 2023 at 12:55 pm

    5 stars
    I have baked these twice. First time I proved on top of a slow cooker l had going for dinner, I just inverted the lid for stability , worked a treat. Second time I realised my Smeg oven had a proving setting.

    Reply
  11. Ashleigh Earnshaw says

    May 1, 2023 at 6:08 pm

    5 stars
    Super easy and enormously delicious! Loves the dryer tip for making these on a cold day too. Another great recipe, Nagi! Thank you

    Reply
  12. Jamie says

    April 6, 2023 at 2:53 pm

    Keen to make this for Easter. Wondering if I should try this with gluten-free flour so my sister can also enjoy these. Has anyone tried a GF version?

    Reply
  13. Suzanne says

    March 18, 2023 at 10:22 am

    4 stars
    This is a no fail recipe! I accidentally added most the sugar at step 1 with the yeast before realising my mistake. All ended up okay though! I also added some chopped up Pink Lady apple to the scrolls which was delish!

    Reply
  14. Mimi says

    December 18, 2022 at 12:46 am

    Hi, do you think I can prepare them the night before and cook them in the morning for my Christmas brunch? Thanks

    Reply
    • Marilyn says

      October 28, 2023 at 12:17 pm

      Did anyone answer your comment? I was thinking of doing the same thing but don’t want to follow the recipe notes saying to refrigerate after rolling into balls. I’m not sure where that is in the recipe??

      Reply
  15. Fiona says

    October 16, 2022 at 8:58 pm

    5 stars
    I made these for the first time today and everyone who ate them said ‘wow’. This recipe is a keeper, thanks heaps.

    Reply
  16. Pip Brandon says

    October 2, 2022 at 3:44 pm

    5 stars
    Fantastic recipe Nagi, the whole family is lined up for seconds! I may have to make another batch tomorrow, thank goodness for public holidays! Xxx

    Reply
  17. Elze says

    August 30, 2022 at 1:50 pm

    5 stars
    Thank you for sharing this recipe. It’s mind blowing that such an easy recipe could produce such perfect cinnamon rolls. I had no cream cheese so the topping was butter and icing sugar softened with a few tablespoons of hot water.

    Reply
  18. Sue says

    August 29, 2022 at 12:07 pm

    Can this make Vegemite scrolls as well

    Reply
  19. Debra says

    August 22, 2022 at 9:34 am

    I’ve made your soft no knead rolls a multitude of times and knew as soon as I saw this recipe I had to make them. They were great!!! Can this be made into a bread using a 9×5 loaf pan? If yes, what temperature and time would I use to ensure baked thoroughly. Would recipe make one or two loafs? Looking forward to hearing from you.

    Reply
  20. Denise Ing says

    August 19, 2022 at 8:28 am

    5 stars
    I am going to whisper this comment so the spirits of my Mom and Grandmother don’t hear me. They prided themselves on their amazing cinnamon rolls ummmm… I am going to pack theirs away and keep it for the memories. I am keeping Nagi’s for the utter deliciousness! I just ate 2 for dinner!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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