No Knead Cinnamon Rolls Recipes

OVERNIGHT CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.

YEAST-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
• Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
• Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
• Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
• Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
• Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

NO-ROLL CINNAMON ROLLS

Steps:

• Allow the dough to rest at room temperature for 30 minutes on a floured surface.
• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Combine the brown sugar and cinnamon in a small bowl. Set aside.
• Roll out the dough to an 8-by-14-inch rectangle. Spread the butter over the dough. Sprinkle the brown sugar mixture over the butter and pat down lightly. With a long side facing you, make 3 vertical cuts in the dough, creating 4 equal strips, each 8 inches long and 3 1/2 inches wide. Place one strip of dough into the prepared loaf pan, sugar-side up. Repeat with the remaining strips of dough, stacking them.
• Bake until golden brown and puffed, 28 to 30 minutes. Allow to cool for 5 minutes. Invert the pan onto a serving platter and set aside until just cool enough to slice.
• To make the glaze, sift the confectioners' sugar into a medium bowl. Whisk in the milk and vanilla to make a smooth glaze.
• Slice the cinnamon roll loaf into pieces and drizzle with the glaze.

NO-KNEAD CINNAMON ROLLS

Steps:

• In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
• Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.
• Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.
• Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.

EASY NO-YEAST CINNAMON ROLLS

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

NO-KNEAD CINNAMON ROLLS

Steps:

• Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point...remove and cool to lukewarm. Remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.
• Add 4 (of the 4 1/2 cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.
• In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer).
• Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½" thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½" slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.