No Knead Cinnamon Rolls
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(108)
Ingredients
12 servings
- 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)
- 1/4 cup / 35g plain flour (all purpose flour), plus more as required)
- 90 g / 6 tbsp unsalted butter (, melted)
- 1 cup / 220 g brown sugar (, packed)
- 2 tbsp cinnamon powder
- 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)
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Preparation
Step 1
Buns:
Step 2
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Step 3
Place 600g/20oz flour, remaining sugar and salt in a bowl. Mix to combine.
Step 4
Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Step 5
Mix until combined with wooden spoon - it will be like a sticky muffin batter, not kneadable.
Step 6
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).
Step 7
Making Rolls & Rise #2 (video is helpful):
Step 8
Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Step 9
Mix cinnamon and sugar in a bowl.
Step 10
Uncover dough, mix with spoon to deflate.
Step 11
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.
Step 12
If work surface is now flour free, sprinkle with more flour.
Step 13
Shape dough into log, then roll out into 28 x 48 cm / 11 x 19" rectangle.
Step 14
Pour over butter, then brush all over, then sprinkle with cinnamon sugar.
Step 15
Roll up firmly, then shape into an even log.
Step 16
Cut into 12 pieces (4cm / 1.6"), then place on tray (3 x 4).
Step 17
Cover with tea towel then place in warm place for 40 minutes or until almost doubled.
Step 18
Baking / Frosting:
Step 19
Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Place shelf in the middle of the oven.
Step 20
Bake for 20 minutes, rotating the tray at 16 minutes.
Step 21
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.
Step 22
Optional: Brush with 1 tbsp / 15g melted butter to remove any residual flour spots.
Step 23
Use paper overhang to lift rolls onto cooling rack (key step - Note 5). Cool for 1 hour (will still be warm).
Step 24
Use a spoon to frost with glaze. Best served warm!
Step 25
Glaze:
Step 26
Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 - 15 seconds).
Step 27
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).
Step 28
Save recipe for the next time?
