Easy No-Knead Cinnamon Rolls with Cream Cheese Icing

Soft, sweet, incredibly easy no-knead cinnamon rolls topped with a decadent vanilla cream cheese icing makes for an easy yet unforgettable holiday breakfast!

I’ll be honest: in the past, I’ve been leery of yeast doughs because I’m nervous that anything and everything will go wrong. Examples: I’ll over-knead it, the yeast will die because the water is too hot, I’ll let it rise for too long and everything will collapse and wind up in the trash can with my failed hopes.

I have good news, though: these incredibly soft, gooey, rivaling-Cinnabon-type cinnamon rolls require NO KNEADING and no mixer. Trust me, it’s like a superpower to have this recipe in your back pocket and it’s worth it to push through your fear.  The dough is incredibly forgiving and not intimidating for a yeast-based dough, so it’s a great place to start if you’re nervous!

If you like these cinnamon rolls with cream cheese icing, you should also check out my easy no-knead sticky buns, carrot cake cinnamon rolls, and rhubarb rolls.

Why you’ll love this recipe

I love how simple this recipe is.  The only equipment you need is a large pot (I used my Dutch oven) or a large microwave-safe bowl, a whisk, and a wooden spoon.  I also recommend using a kitchen scale – weighing your ingredients yields the most accurate results, especially for flour! This is the primary way I bake these days as it is much more precise than using measuring cups (and there are less dishes to clean).

Delicious baked goods, even yeast ones, do NOT have to be intimidating.  The only thing you really need with these rolls is time and patience, because they will smell amazing long before you can sink your teeth into them.

Here are the great things about this recipe:

• No mixer.  Just a bowl, a whisk, and a spoon.
• No kneading. This is a very hands off recipe!
• No special bread flour.  
• A very pliable dough that doesn’t stick to everything it touches.  
• The end result is HEAVENLY.  Unbelievably soft, sweet, decadent cinnamon rolls with the most glorious vanilla bean cream cheese icing as a velvety blanket over top that seeps into all the nooks and crannies.
• Grab a cup of coffee and let’s do this!!

Ingredients for the no-knead cinnamon rolls

Only a few simple ingredients needed for these incredibly easy cinnamon rolls, and you can substitute or customize as noted below to make it your own! See the recipe card at the bottom of this post for full ingredient list and measurements.

• All-purpose flour. No bread flour needed here! I haven’t tried this with a gluten-free all purpose flour, and I think the outcome likely would be different, would recommend looking for a gluten-free specific recipe if needed.
• Milk. Whole milk is best here due to its protein and fat content, but I’ve successfully made this recipe with 2% milk and non-dairy milks. Oat milk is the closest in texture and results to dairy milk, so if you need to use a plant-based milk that’s what I’d recommend. Almond milk will result in a much thinner dough and you’ll likely need to add more flour to compensate.
• Oil. Olive oil, canola oil, and even melted coconut oil will work here.
• Granulated sugar. I’ve heard that honey or maple syrup may work as well, but have not tried this.
• Instant yeast or active dry yeast. Either one will work – 1 packet needed (2 and 1/4 teaspoons).
• Salt
• Baking powder and baking soda (I know, these are unusual in a cinnamon roll recipe but they help the dough be pliable and not sticky)

Ingredients for the brown sugar cinnamon filling:

• Melted unsalted butter – you could substitute a vegan butter or even melted coconut oil if needed here
• Brown sugar – coconut sugar would likely work as well
• Cinnamon

Ingredients for the cream cheese icing

Cream cheese icing for cinnamon rolls is essentially cream cheese frosting, but with a bit more milk to thin it out. I keep my cream cheese icing on the less sweet side so the tangy flavor comes through and contrasts beautifully with the gooey sweet cinnamon rolls. Here are the ingredients you’ll need:

• Cream cheese. Full fat recommended, and allow it to come to room temperature before using. I have not tried a vegan cream cheese replacement but I think it would work.
• Unsalted butter. I think a vegan butter would work as a substitute but again, have not tried it.
• Powdered sugar (confectioner’s sugar)
• Vanilla extract or vanilla bean paste. I highly recommend using the paste if you can find it, as it is thick and has flecks of vanilla in it!
• Milk of choice. Dairy or non-dairy milk will both work here.
• Salt. Essential to set off the sweetness of the icing.

How to make no-knead cinnamon rolls

STEP 1: On the stove or in the microwave, heat milk, oil, and sugar together until just under a boil. Why do this annoying extra step? Because we’re scalding the milk to denature the whey proteins and allow for better gluten development and moisture absorption in the dough. It’s science! Can you just use warmed milk and skip this step? Yes, but the results won’t be quite as good.

STEP 2: let the milk mixture cool until it’s just warm to the touch (about 105-110 degrees F – I checked this with a digital thermometer but you can just stick your finger in there to judge too).  

STEP 3: mix in the first 4 cups of flour and let it rise, covered, sitting on your stove until doubled in size. This should take about an hour depending on the temperature in your kitchen. I just put the lid on my Dutch oven and let it sit on the back of the stove – if your kitchen is cold, turn the oven on for some ambient heat!

STEP 4: once the dough has done its first rise and is nice and puffy, stir in the remaining 1/2 cup of flour, baking soda, baking powder, and salt, until a cohesive dough forms. The dough should not be insanely sticky – if it is, place it in the refrigerator for an hour. That will help calm down the gluten and allow the flour to absorb more moisture.

STEP 5: here’s the fun part.

Roll out half of your dough (you’ll do the other half afterwards) to a rectangle shape, about 12 inches long, and spread it VERY liberally with melted butter.  This is not a time to worry about calories.  Sprinkle on brown sugar, then cinnamon.

Omg.  Yes.

STEP 6: roll it up starting with the long edge furthest from you, and cut it into 8 evenly sized rolls with a very sharp knife.  Arrange in a pie plate (my favorite vehicle for cinnamon rolls) or 9-inch round cake pan.

STEP 7: repeat the process with the other half of the dough. Wait for a torturous 15-20 minutes while the cinnamon rolls rise again, and an even more torturous 20 minutes while they bake in a 375 degree oven.  Distract yourself from the smell by putting together the cream cheese icing (steps below) while they bake.

STEP 8: the best part.  Take these babies out of the oven and marvel at your accomplishment. Spread cream cheese icing all over them (if they’re still warm, the icing will melt in a bit!) and EAT.

How to make cream cheese icing for cinnamon rolls

1. Whisk together room temperature cream cheese and room temperature butter in a medium bowl until completely combined and smooth.  Add vanilla extract and salt, and whisk again.  
2. Whisk in powdered sugar until fully blended (no lumps!).
3. Add milk, 1 Tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.  
4. Pour and spread the icing evenly over warm or cooled cinnamon rolls in the pan, making sure the tops of the rolls are completely covered.  
5. If the cinnamon rolls are still warm when you ice them, the cream cheese icing will melt fully into all the nooks and crannies. If the cinnamon rolls are cool when you spread the icing on, the icing will sit on top and look prettier but will not sink into the rolls quite as much. Your call!

Make Ahead Overnight Instructions

The cinnamon rolls can be prepared the night before through the step of shaping the rolls and placing in the pans.  Cover pans with plastic wrap and place in the fridge overnight.  In the morning, set pans out on the counter while the oven is preheating to allow rolls to come to room temperature, then bake as directed.

Storing and Reheating Cinnamon Rolls (with or without icing)

Refrigerator: Store any leftovers (not likely) in the fridge for up to 5 days, and simply microwave individual cinnamon rolls for 20-30 seconds to reheat. You can also gently reheat the entire pan of iced cinnamon rolls in a 250 degree oven for 15 minutes.

Freeze the baked rolls: baked and iced rolls can be frozen, wrapped individually in plastic wrap and stored in a freezer bag, for up to 3 months.  Simply microwave for 30 seconds or warm in a 250 degree oven for 15 minutes to reheat. 

Freeze the dough: Shaped cinnamon roll dough can be frozen, well-wrapped in the pan or another container, for up to 3 months.  Set out on counter for 2 hours before baking to allow to come to room temperature and complete their second rise.  Bake as directed.

If you serve this recipe to family and friends on Christmas, any holiday, or just a random weekend, you’ll be their favorite person of the year.  These rolls are soft, sweet, gooey, cinnamon-y, and the vanilla cream cheese icing over the top is just outrageous enough to be repeated again and again.  Good luck keeping these around longer than 24 hours.

Other Holiday Brunch Recipes:

• Easy No-Knead Pecan Sticky Buns
• Carrot Cake Cinnamon Rolls
• Cranberry Crumb Cake
• Cranberry Sauce Breakfast Rolls

Recipe

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I guess yeast isn’t so bad 🙂