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No-Knead Cinnamon Rolls - Soft, light and airy, these are the perfect cinnamon rolls. Plus, they are so easy to make. Great for beginners, satisfying even for the most experienced baker.
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No-Knead Cinnamon Rolls

Let these soft, tender, airy cinnamon rolls take you away to your happy place.
Prep Time30 mins
Cook Time20 mins
Rising Time2 hrs
Total Time2 hrs 50 mins
Servings: 12 cinnamon rolls per 1/2 recipe
Author: Terri @ that's some good cookin'

Ingredients

For the Dough (This is enough for TWO pans of cinnamon rolls. Alernatively, you can make one pan of cinnamon rolls and use the remaining dough for other recipes, such as Cheesy Bread, pull aparts, Dinner Rolls, or fried scones.)

  • 2 cups warm water (about 105 degrees F)
  • 2 tablespoons active dry yeast
  • 3 whole eggs
  • 1/2 cup white, granulated sugar
  • 1/2 cup melted coconut oil
  • 1 teaspoon salt
  • 6-7 cups white, all-purpose flour

For the Filling (This is enough for ONE pan of cinnamon rolls. Double it for two pans.)

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon

For the Frosting

  • 1 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • up to 1/4 cup whole milk

Instructions

For the Dough

  • In the warm water, dissolve the yeast and a pinch of sugar. Set aside until activated and foamy, about 5-10 minutes.
  • To a large mixing bowl, add the 3 eggs. Whisk lightly.
  • To the eggs, add the sugar and salt. Whisk together until blended. While continuing to whisk, pour in the melted coconut oil. Add the activated yeast and water mixture and whisk together to combine.
  • Add 3 cups of flour and stir to blend well. The batter does not have to be completely smooth. Small lumps are okay.
  • Add an additional 3 cups of flour and stir to incorporate all of the flour.
  • Continue to add a little flour, maybe 1/4 - 1/2 cup, at a time to the mixture, stirring after each addition. Only add flour just until the dough starts to leave the side of the bowl and starts to lose its shiny "wet" appearance. The dough will become heavier and more difficult to stir. The dough will be somewhat slack, rough looking and sticky, but not gooey as it was with only 6 cups of flour. It may be difficult to stir and you may have to use your hands to incorporate the flour at the very end. Sometimes I can manage with a strong spoon and sometimes I cannot. (Please see Notes section about adding flour.)
  • Cover bowl with plastic wrap and set aside in a warm place to rise until double in bulk, about 1 hour, depending on the warmth of your kitchen. Alternately, the covered bowl can be placed in an oven with only the oven light turned on. (NO HEAT!). The light bulb warms the air in the oven.
  • Punch dough down and let it rest in the bowl for 5-10 minutes. Divide dough in half. Leave one half in the bowl and cover with plastic wrap. Place the half on a lightly floured countertop. Gather the dough into a ball. Again, the dough will be slack, but will loosely hold the ball shape.
  • Line the bottom a 9- x 13-inch baking dish or pan with parchment paper. (See Notes.) Butter the sides of the dish or pan well. Set aside. Note: If you do not have parchment paper, be sure to butter the bottom of the dish or pan well. As the cinnamon rolls bake, the filling tends to melt under the rolls and can cause sticking.
  • Lightly sprinkle the top of the dough with flour. With a rolling pin, roll the dough out into a 16- x 12-inch rectangle. If the dough is resistant to being rolled out and shrinks back together, allow it to rest for 5-10 minutes and then proceed with rolling. Sprinkle a little flour on the top of the dough if it sticks to the rolling pin.
  • For this step, the butter needs to be very soft. Spread the butter evenly over the dough, keeping an approximately 1-inch border of dough around the edges clear.
  • In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle over the buttered dough, again avoiding the edges of the dough.
  • Starting on one long edge, roll up the dough into a log shape. With a serrated knife or a 24- to 36-inch length of unflavored dental floss or string, cut the dough into twelve rolls.
  • Place rolls, swirl side up, in the prepared baking dish, 3 across and 4 down. You may have to snuggle them together, but they will all fit. Repeat process with the remaining dough or reserve for another use. This dough can be refrigerated for up to five days. Cover the dish with plastic wrap and place in a warm place to rise, about 45 minutes to one hour.
  • Near the end of the rising time, preheat oven to 350-degrees F. Bake rolls until a light to medium golden brown, about 18-20 minutes. Remove from oven and place dish on a cooling rack.

For the Frosting (This is enough for ONE pan of cinnamon rolls. Double the recipe for two pans.)

  • While the rolls are cooling, make the frosting. In a medium bowl, beat the butter with a hand mixer for two minutes.
  • Add the powder sugar. With the mixer on low, begin mixing the butter and powdered sugar together. As the two ingredients start to come together, increase the speed of the mixer and mix well.
  • Add the vanilla and the heavy cream. Blend well. Begin adding the milk a tablespoon at a time, mixing after each addition. Continue adding the milk until the frosting is at a spreading consistency. In some cases it may take more than 1/4 cup of milk.

Finishing

  • When the cinnamon rolls have cooled for about 10 minutes, spread a thin layer of the frosting over the top of the rolls. This will mostly melt into the rolls. Set the rest of the frosting aside until the rolls have almost completely cooled.
  • Once the rolls are almost completely cool (the middle of the underside of the baking dish can still feel a little warm to the touch), frost the tops with the remaining frosting.
  • Serve as desired. Keep leftovers covered with plastic wrap. Do not refrigerate.

Notes

  • Adding Flour to the Dough: If you live in a humid climate, most likely you will need to add up to 7 1/2 cups of flour. I live in a dry climate and usually add just under 7 cups of flour. On the occasional humid day, I do have to add more flour.
  • About the Dough Texture: This is a stickier type of dough than an average yeast bread or roll dough. The finished dough will be lumpy and coarse looking and will stick to the bowl. There may be a slight shine to the dough, but it should not be very shiny. It will be loose and mostly will not hold its shape. During the rising process, the dough will strengthen. The dough will be quite "soft" and moderately sticky. It will be able to hold its shape a little better, but still not as well as an average yeast roll dough.
  • Baking Dish: For these particular cinnamon rolls, I had best results baking them in an oven-safe glass 9- x 13-inch baking dish. 
  • Frosting: For the final layer of frosting, I warmed the frosting in the microwave for a few seconds to help it spread easier.
  • Storing Leftover Dough: Leftover dough can be covered and refrigerated for up to 5 days. I can be used to make Dinner Rolls, pull aparts, Cheesy Bread, fried scones, etc.