No-Knead Cinnamon Rolls
Who doesn’t love cinnamon rolls?! I do! I love them warm from the oven, smothered in frosting with my morning coffee.
These no-knead cinnamon rolls are unbelievably good. Soft, fluffy and exactly what you look for in a cinnamon roll. Totally addictive!
I found the recipe on “The Pioneer Woman” blog, though I adapted it slightly. I made a smaller batch since 50 rolls seemed a little too much just for the two of us. I also reduce the amount of butter and sugar in the filling and omitted the butter and maple flavoring in the frosting.
The frosting is so delicious with just a hint of coffee flavor but even without it they are still amazing.
These cinnamon rolls were very quick and simple to make. They come together in 2 hours and no kneading required.
The dough can be made ahead of time and put in the fridge for up to 2 days. I prepared it the night before and, in the morning, I made the rolls and baked them. Just on time for breakfast! :)
To freeze them once they are baked, wrap the no-knead cinnamon rolls individually in cling film and place in a large ziplock. When you want to eat them, place the rolls inside the oven for around 5 minutes till they are warm and soft.
There is nothing quite like the smell of yummy cinnamon rolls wafting through the house. Try these no-knead cinnamon rolls today, you won’t be disappointed! I promise!!!
No-Knead Cinnamon Rolls
- For the dough:
- 240 ml (1 cup) milk (I used skimmed milk, feel free to use full fat milk)
- 50 grams (1/4 cup) vegetable oil
- 50 grams (1/4 cup) granulated sugar
- 1 teaspoon dry yeast
- 280 grams (2 1/4 cups + 1 tablespoon) all-purpose flour divided
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- For the filling:
- 30 grams (2 tablespoons) butter melted +1 teaspoon for the pan
- 45 grams (3 tablespoons) granulated sugar
- 2 teaspoons cinnamon powder
- For the coffee frosting:
- 120 grams (3/4 cup) icing sugar powdered sugar
- 30 ml (2 tablespoons) brewed coffee I used espresso
- a pinch of salt
- Prepare the dough.
- Heat the milk, vegetable oil and sugar in a small saucepan over medium heat to just below a boil.
- Remove from heat and set aside for 30/40 minutes to cool slightly.
- When it’s lukewarm, sprinkle the dry yeast on top and let it sit for 1 minute.
- In a large bowl, put 250 grams (2 cups+1 tablespoon) of flour and add the liquid mixture.
- Stir until just combined.
- Cover the bowl with cling film and set aside in a warm place for 1 hour.
- Add the remaining flour, baking powder, baking soda and salt.
- Stir the mixture thoroughly to combine. If you want to refrigerate the dough, do it now (for up to 2 days).
- On a floured surface, roll the dough into a large rectangle.
- Prepare the filling. Melt the butter in the microwave and pour it onto the rectangle. Use a pastry brush or your fingers to spread it evenly.
- Mix the sugar and cinnamon together and sprinkle it over the butter.
- Now, beginning at the long side farthest from you, roll the rectangle tightly towards you forming a long log. Pinch the seam together at the end.
- With a sharp knife cut the log into pieces that are a little over 2.5 cm (1 inch) thick.
- You can also slice it with some unflavored dental floss. Place the dental floss under the rolled dough, then bring the floss up around the dough and cross it over the top. It’s very easy and the result is great!
- Brush the pan with 1 teaspoon of melted butter. (I used a disposable pan).
- Place the sliced rolls in the pan,
- cover and allow to rise for 30 minutes.
- In the meantime preheat the oven to 180 degrees C (375 degrees F).
- Bake the no-knead cinnamon rolls for 15-18 minutes or until golden brown.
- Prepare the frosting.
- Mix all the ingredients and whisk until the mixture becomes thick and smooth. The icing should be somewhat thick but pourable. If it’s too thick, add a little milk until it is the consistency you want.
- Pour the coffee frosting onto the rolls while they are still warm.
- Serve the no-knead cinnamon rolls warm or at room temperature.