No-Knead Cinnamon Rolls

Pioneer Woman's no-knead cinnamon rolls: soft, fluffy and exactly what you look for in a cinnamon roll. You can make the dough 2 days ahead

Course Breakfast

Cuisine American

Prep Time 1 40

Cook Time 18

Total Time 1 58

Servings

Calories 262

Author Elena Tomasi

Ingredients

For the dough

1 cup (240 ml) milk (I used skimmed milk, feel free to use full fat milk)
¼ cup (50 ml) vegetable oil
¼ cup (50 g) granulated sugar
1 teaspoon dry yeast
2 ¼ cups + 1 tablespoon (280 g) all-purpose flour divided
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda

For the filling

2 tablespoons (30 g) butter melted +1 teaspoon for the pan
3 tablespoons (45 g) granulated sugar
2 teaspoons cinnamon powder

For the coffee frosting

¾ cup (120 g) icing sugar powdered sugar
2 tablespoons (30 ml) brewed coffee I used espresso
a pinch of salt

Instructions

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 2 cups+1 tablespoon (250 g) 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 1 inch (2.5 cm) 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 375°F (180°C).
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.

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