No-Knead Cinnamon Rolls
If you’re craving cinnamon rolls but don’t have a stand mixer, you’re in luck because these are the best no-knead cinnamon rolls. My classic brioche cinnamon rolls will always have a special place in my heart, but dare I say these are even softer and fluffier?! Plus, that cream cheese icing pooling into the center of every roll makes them incredibly gooey and impossible resist when they first come out of the oven.
Equipment
Ingredients
For the no-knead brioche:
- 113 g (cup) whole milk, warmed to 110 degrees F
- 7 g (2 ¼ teaspoon) active dry or instant yeast
- 20 g (1 ½ tablespoon) granulated sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 300 g (2 ½ cups) all-purpose flour
- ½ teaspoon salt
- 85 g (6 tablespoon) unsalted butter, melted
For the cinnamon sugar filling:
- 106 g (½ cup) brown sugar
- 2 teaspoon cinnamon
For the cream cheese icing:
- 14 g (1 tablespoon) unsalted butter, melted
- 56 g (2 oz) cream cheese, room temp
- 113 g (cup) powdered sugar
Instructions
For the no-knead brioche:
- In a glass measuring cup, heat the milk to 110 degrees F (40 degrees C) and stir in the sugar and yeast. If using active dry yeast, allow it to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
- Mix the eggs and vanilla into the milk yeast mixture.
- In a large bowl, mix the flour and salt together. Pour the wet ingredients into the flour, followed by the melted butter, and mix with a rubber spatula until the gluten starts to develop and the dough forms a ball.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Place in the fridge to rise overnight. Alternatively, you can let the dough rise at room temperature for 30 minutes, then in the fridge for about 3-4 hours OR only at room temperature for 60-90 minutes until doubled in size.
For assembly:
- When ready to bake the cinnamon rolls, combine the brown sugar and cinnamon in a small bowl. Set aside.
- On a lightly floured surface, roll the dough out to a long rectangle measuring 24"x6".
- Add the cinnamon sugar to the dough in an even layer, then roll up from the long side into a log.
- Using a knife, score lines every 1.5" to get 16 rolls. Use unflavored dental floss to cut each roll.
- Arrange the rolls in a parchment lined 9" square pan, then cover with plastic wrap and proof at room temperature for about 30-45 minutes until well risen. When pressed with a finger, the dough will slowly spring back.
- While the rolls are proofing, preheat the oven to 350 degrees F.
- Bake the cinnamon rolls for about 25-30 minutes until just barely golden on top.
For the cream cheese icing:
- While the rolls are baking, make the cream cheese icing.
- In a medium bowl, whisk together the melted butter and room temperature cream cheese until smooth.
- Whisk in the powdered sugar until no lumps remain.
- Once the cinnamon rolls come out of the oven, immediately top with the cream cheese icing. Enjoy!
Nutrition Facts
Serving: 1cinnamon roll | Calories: 197kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 97mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 244IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg
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