No-Knead Cinnamon Rolls

Soft, fluffy cinnamon rolls made from a dump-and-mix dough — no kneading required — finished with a cream cheese glaze.

Ingredients

Dough

• 1 tbsp dry yeast
• 70g (⅓ cup) caster sugar, divided
• 125ml (½ cup) warm water
• 600g (4 cups) plain flour, plus 30g extra
• ½ tsp salt
• 250ml (1 cup) lukewarm milk
• 50g unsalted butter, melted
• 2 large eggs, beaten

Filling

• 90g unsalted butter, melted
• 220g (1 cup) brown sugar, packed
• 2 tbsp ground cinnamon

Cream cheese glaze

• 90g cream cheese, softened
• 50g unsalted butter, softened
• 1 tsp vanilla extract
• 150g (1¼ cups) icing sugar
• 2–3 tbsp milk

Method

1. Combine yeast, 2 tsp of the caster sugar, and warm water in a small bowl. Let stand 5 minutes until foamy.
2. Whisk together flour, remaining caster sugar, and salt in a large bowl.
3. Make a well in the centre and add milk, melted butter, eggs, and yeast mixture.
4. Stir until a sticky, shaggy dough forms (consistency of thick muffin batter).
5. Cover and leave to rise in a warm place (25°C+) for 1¼–1½ hours until nearly tripled in volume.
6. Line a 23x33cm (9x13") baking tray with baking paper.
7. Combine brown sugar and cinnamon in a small bowl.
8. Stir dough to deflate, then turn out onto a well-floured surface.
9. Work the extra 30g flour into the dough until soft and pliable but no longer sticky.
10. Shape into a rough log, then roll out to a 28x48cm (11x19") rectangle.
11. Brush dough with melted butter, then spread cinnamon sugar evenly over the surface.
12. Roll up tightly from the long edge. Cut into 12 equal pieces (about 4cm each).
13. Arrange cut-side up on the prepared tray in a 3×4 pattern with a little space between each.
14. Cover and leave to rise 40 minutes until nearly doubled.
15. Preheat oven to 180°C (160°C fan-forced).
16. Bake 20 minutes, rotating the tray at the 16-minute mark. Rolls are done when the centre rolls are golden and outer edges are deep golden.
17. Transfer to a wire rack using the baking paper overhang. Cool for 1 hour (still slightly warm).
18. Beat cream cheese, softened butter, and vanilla until smooth.
19. Add icing sugar and beat to combine.
20. Mix in milk 1 tbsp at a time until the glaze is pourable.
21. Drizzle or spread glaze over rolls and serve.

Nutrition (per serving, approximate)

Notes

The dough should look bubbly and webby after the first rise — this means the yeast is active. Don’t skip the cooling time before glazing or the glaze will melt off.

Source: https://www.recipetineats.com/no-knead-cinnamon-rolls/

Tags: #breakfast #dessert