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No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.

Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)

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Hi Bold Bakers! This week, I’m sharing with you my favorite no-knead method for making yeast dough. I think you’ll enjoy this technique because you don’t need a mixer, and the results are incredible. We’ll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let’s get baking!

4.43 from 220 votes
No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)
Servings: 9
Author: Gemma Stafford
  • Dough
  • 3 1/2 cups (1 lb 1oz/ 480g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • 1/3 cup (3 oz/90g) water
  • 2 large eggs
  • 1/4 cup (3oz/85g) honey
  • 1/4 cup (2oz/60g) melted butter or vegetable oil
  • Note: Add the liquids until the mix comes together in a clean ball , then stop. Flour absorbs liquids in different ways, according to how, when and even where it is milled.
  • For the Filling:
  • 1/2 cup (4oz/120g) butter
  • 1 1/4 cups ( 7 ½ oz /210g) packed light brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1 cup (4oz/100g)toasted pecans
  • Cream Cheese Glaze:
  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • 1/4 cup (1/2 stick/ 2oz)) Butter, room temperature
  • 1/2 Tsp Vanilla extract
  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.
  6. When you're ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately 1/4" thick. It will be long so you can always do it in 2 goes.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  10. Slice the rolls 2” thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  13. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
  15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Nel Rondeau on September 4, 2019 at 6:52 pm

    I made these 48 hours ago and baked them this morning. I was a little afraid of it being too sloppy but rolled them out cold, the smear was warm but cooled down and became harder to spread. These were wonderful.
    Congratulations on your book sales. You and your Hubby are an awesome couple.

    • Gemma Stafford on September 5, 2019 at 4:07 am

      Hi Nel,
      thank you for your kind words. I am delighted you like this recipe. Next time add the liquids 3/4 in one go, the remainder more slowly, stop when the dough comes together in a clean ball. That wil lmake it easy for you to roll and fill.
      I hope this is of help, onwards and upwards!
      Gemma 🙂

  2. Suzanna on August 21, 2019 at 1:24 pm

    Hi Gemma! Your my biggest cooking/baking inspiration! Would you please let us know your favorite brand(s) of flour ? Also, is bleached or un-bleached best in making cinnamon rolls?

    Thanks in advance. Bake on!

    • Gemma Stafford on August 22, 2019 at 3:21 am

      Hi Suzanne,
      It is always lovely to find unbleached flour in the store if you can get it then go for it.
      There are so many brands and so many origins of the wheat that it is difficult to decide which is better/best for baking.
      What generally matters is the gluten content, that is indicated as protein on the side panel of the packs, here in the US and in other places too.
      a good general, all-purpose flour, for all of your baking should have a gluten content of about 11.5%. This means that you will need just one flour for your pantry. It will work well in yeast baking, and if it is not over-mixed, where the gluten may be activated, it will work well in the finer things too.
      I hope this helps, take a moment to look at the packs in your store, these will tell you all you need to know!
      Gemma 🙂

  3. Gina O Connor on August 20, 2019 at 7:50 am

    Hi Gemma,

    I American and live in Ireland. Which flour would you recommend using cream plain flour or strong? I have both.
    Thank you.
    Gina ( A New York City girl in Ireland)

    • Gemma Stafford on August 21, 2019 at 12:13 pm

      Hi Gina,
      it sounds like you were captured by an Irish man with that name! I hope you are living happily in Ireland, we usually travel in the other direction!
      It is interesting that cream flour is specific to Ireland – I have not seen it called that in other places. This is the lowest gluten of the available all-purpose flour in Ireland, the one we used for cakes/cookies/pastry as I grew up. Check the side panel of the pack to see the protein content, I think this is about 9% for cream flour, which is more like a cake flour elsewhere.
      Plain flour is your all-purpose flour – it varies though. I would expect this to be in the region of 11.5% protein, but it changes according to where the wheat was grown, time of year even! At 11.5% it really is a great one to have in your pantry, and truly is all-purpose. You can use this for all of your baking, just do not over mix it for sponge cakes, and allow the pastry to rest before rolling.
      Strong flour is another thing – a good strong flour will be in the region of 13% protein – this is the one indicated for yeast baking. However, this too varies.
      So, find a good plain flour, 11.5% or so protein and use it for all your baking – rest it for pastry – do not over mix for cakes – and allow it time for yeast baking. In Ireland, you will not often see instant dried yeast so sponge it before using. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Haha! now I bet you are sorry you asked! Flour is best when fresh too, so that is another reason to have just one in the pantry!
      I hope this helps, and that you will be madly baking for all your new Irish friends,
      Gemma <3

  4. Alice on August 14, 2019 at 10:42 am

    Hi Gemma! I love this recipe and have frozen smaller portions of the dough to make the cinnamon rolls (so I don’t eat them all at once!)

    I’d love to make them for my niece but she is gluten free, how would you adapt the recipe (if it can be done)?

    • Gemma Stafford on August 15, 2019 at 4:36 am

      Hi Alice,
      that is a great idea! well done you.
      The challenge for yeast baking is to get it to work with gluten-free flour, yeast depends on the gluten to get the bread to rise.
      Xanthan gum is a useful thing for GF flour, for bread, pastry, cookies, etc. It works best in a good quality GF All-purpose flour.
      A little of this goes a long way too, and some GF flour manufacturers include it.
      This alternative would work well I think ( You could make this in individual sizes too, the time would change of course.
      I hope this is of help,
      Gemma 🙂

  5. Becky on August 6, 2019 at 3:41 am

    The cinnamon rolls came out superb. We couldn’t stop eating them. I had no cream cheese so I made a coffee flavoured glaze and they were a hit. Thanks Gemma.

    • Gemma Stafford on August 6, 2019 at 5:48 am

      WOW! Becky, well done you, that sounds like a great invention! I will have to try that now!
      If you pop the rolls back into the hot oven with the glaze applied it will crisp nicely too, you can also use a simple water icing for these, even powdered sugar and milk in a pinch is great. Well done, not defeated!
      Gemma 🙂

  6. Hwie on August 5, 2019 at 1:16 am

    Hi Gemma,

    I am from Indonesia . I love your cinnamon rolls . Yesterday I made it and it was soft and taste good when it just came out of the oven then about 5 hours later the rolls got dry.
    Wondering what I did wrong. I want to try to make it again, pls advice me.

    • Gemma Stafford on August 5, 2019 at 3:57 am

      Hi there,
      this type of bake is best eaten fresh. If you need to keep it then refresh it in a warm oven for about 5 minutes, that will restore the freshness for you.
      You can cover and freeze, or refrigerate when holding them too, that will help to keep them moist.
      I hope this is of help. I am happy you enjoyed this recipe,
      Gemma 🙂

  7. Shourya Bajpai on August 2, 2019 at 11:49 am

    What egg substitute can I use in this recipe?

    • Gemma Stafford on August 4, 2019 at 7:54 pm


      For this recipe I suggest using flax egg instead of the eggs :).


  8. Mary Hershberger on July 12, 2019 at 7:30 am

    I made these this morning and they are so good!! I used unbleached all-purpose flour. I wasn’t sure if there was a difference on how it will turn out or not …. I had better success with the no-knead pizza dough using unbleached.

    • Gemma Stafford on July 12, 2019 at 9:17 am

      Well done, Mary! Gemma ?

  9. Lucas on June 14, 2019 at 6:41 pm

    I found out that if you put 5.2oz of cream cheese in the glaze it taste’s a lot better:)

    • Gemma Stafford on June 15, 2019 at 1:52 am

      Hi Lucas,
      thank you, that is great. I think this is to do with the type of cream cheese. Some are firmer than others, so it is important to figure out what works really well for you, just as you did. I appreciate your kind input and other bold bakers will too,
      Gemma 🙂

  10. Neha on June 8, 2019 at 5:27 am

    Is there any egg replacement for this recipe?

    • Gemma Stafford on June 9, 2019 at 4:47 am

      Hi Neha,
      when you are subbing out eggs in a recipe it is useful to ask ‘what is the purpose of the egg in this recipe’?
      In this recipe, it is an enricher. There are a couple of ways to replace it, you can use 1/2 milk and water in the dough, even full milk, yogurt or flax egg. You can add a little more butter, or you can just carry on without the egg, all will be well,
      Gemma 🙂

  11. YRC on May 15, 2019 at 1:17 am

    Hi Gemma,

    I left a comment yesterday about dried yeast replacement. I think I didn’t make it clear on the natural wild yeast, what I was trying to ask is can I use wild yeast starter instead of dried yeast?(I’m using milk kefir starter) how many grams should I use?

    thank you:):)

    • Gemma Stafford on May 15, 2019 at 8:52 am

      Hi there,
      ah! you are right, I was not at all clear!
      If you are using kefir, which will work as a starter, you can use it in two ways.
      1. To make a sourdough starter.
      2. As the liquid in the bread, and then you would need to ferment it in order to get a reasonable rise.
      So, my no-knead recipes will help you there, and all should be well. Just replace all of the liquid with kefir, I think that will give a good result.
      Do let us know how that works for you, I have not done this!
      Gemma 🙂
      Gemma 🙂

  12. YRC on May 13, 2019 at 8:19 pm

    Hi Gemma,

    fan from Taiwan here! 🙂
    I’ve tried this recipe several times and always got positive feedback from my friends.
    I was wondering if the dried yeast can be replaced by natural wild yeast? if so, how many grams of wild yeast should I use in this recipe? thanks in advance!

    • Gemma Stafford on May 15, 2019 at 4:19 am

      Hi there,
      I am not too sure what you mean by ‘wild yeast’. I suspect you mean cakes of compressed yeast when replacing dried yeast in a recipe you need to ask which form of dried yeast is being called for. If it is dry active yeast you generally need to use half the quantity of the fresh yeast stated in the recipe and for instant yeast you need to use 1/4 of the quantity of fresh yeast. So if the recipe has 30g (1 ounce) fresh yeast then you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead.
      I hope this is not too confusing!
      Gemma 🙂
      Here is my little run down on yeast:
      Fresh or Compressed Yeast: This should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.

      Q (4) Why does my yeast dough not rise?
      Yeast is a living thing. It should be stored in a cool dry place to keep it live and active. If it is old, or damp, it will not work for you. Salt kills yeast too, so separate it in the bowl, or sponge it so that it is active when you add it to the flour/salt mix.

      Q (5) What does sponging mean?
      A.This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.

      • YRC on May 15, 2019 at 6:49 am

        Hi Gemma,

        Thanks a million for such a detailed explanation!
        I think I need to rephrase the ”natural wild yeast” after googling. It’s actually called bread dough starter. Can I use bread dough starter instead of instant dry yeast?

        • Gemma Stafford on May 15, 2019 at 11:51 am

          Hi there,
          if you ferment the dough, that is if it is a no-knead overnight dough, then yes. It needs time.
          It is interesting that so many things, that we do not necessarily think about, like beer, for instance, contain yeasts, which can be used in bread. It was really where yeast was first discovered and harvested.
          So, I say try this, the rise may not be exactly as it would be with dried/compressed yeast, but it will have a great flavor.
          This is really interesting, give it a shot, I will too when I get a moment,
          Gemma 🙂

  13. Julie on April 28, 2019 at 7:14 am

    Hi Gemma! This is the best recipe for cinnamon rolls! I was wondering what size pan you use. In addition, the recipe states 9 servings, but your video shows 12 cinnamon rolls? Can you clarify the correct amount and pan size? Thank you…your recipes are wonderful and I love your videos! Julie

    • Gemma Stafford on May 1, 2019 at 8:49 pm

      Hi Julie,

      It is roughly 11×9 inches. A rectangle tray is what will work best.

      Hope this helps,

  14. PartIrish on April 18, 2019 at 10:04 am

    Is this recipe good for hot cross buns Gemma?

  15. Aaron Cookson on April 16, 2019 at 4:59 am

    Hi Gemma.
    I tried making these rolls I bumped into a little problem with the dough basically stuck to my board it was way too tacky.I let it rest 2 nights in the refrigerator covered and it did grow in size.I have left it covered out in the kitchen for maybe possible proofing.
    Is there anything I could do to save it or should I start again?I have already prepped my cream cheese frosting and smear so I am commited
    I used Capulto All purpose flour.

    • Gemma Stafford on April 16, 2019 at 9:55 am

      Hi, for this is suggest proofing the dough at room temperature i think the cold of the fridge might not have been the best environment for the dough. If you let it come to room temperature, it should be alright to work with. Let me know how you go!

      • Aaron Cookson on April 17, 2019 at 4:25 am

        I gave it a go I let it proof overnight and rolled it out to the best of my ability but it ended up the consistency of a wet cookie dough.I baked them anyways and the taste is there but the presentation and proper structure is not.I am going to have another go at this soon.
        Thankyou for the feedback.

        • Gemma Stafford on April 17, 2019 at 4:50 am

          Hi Aaron,
          Did I tell you this before? Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
          I hope this helps, a strong hand when mixing too is good, it takes a few minutes to bring it together,
          Gemma 🙂

          • Aaron Cookson on April 17, 2019 at 5:56 am

            Thanks Gemma.Yeh that helps I will definitely keep this in mind in my second attempt.It has been unusually very humid recently which hasn’t helped.But I have tried a few of your recipes like buttermilk biscuits,soda bread,fruit bread etc and have had success with dough apart from this one.

            • Gemma Stafford on April 18, 2019 at 2:20 am

              Hi Aaron,
              Yes! humidity is the enemy too. keeping the flour in a sealed container can help with that too, but it is affected in the store too, so a tricky one.
              Good that you are baking with us, keep at it, you will get it right,
              Gemma 🙂

  16. Cindy Marchena on April 7, 2019 at 12:54 am

    I really love this recipe. Especially the deap golden color.
    Was wondering if you can make this dough into a kneaded method. How long would it need to be kneaded.

    • Gemma Stafford on April 7, 2019 at 2:06 am

      Hi Cindy,
      Good question! Yes, you can knead any dough really. By hand it will take about 10 minutes, 5 minutes if you have a mixer with a dough hook. Then in a warm place it should double in size in about one hour. In a cool place a bit longer. Proceed then to roll, shape and proof again.
      All bread making takes time, so get it started early in the day, a little extra proofing time will not do it any harm.
      I hope you like this recipe,
      Gemma 🙂

  17. Elsie galt on April 6, 2019 at 4:23 am

    Hi Gemma haven’t tried it yet as I wondered what all purpose flour is
    Looking forward to making recipe

    • Gemma Stafford on April 6, 2019 at 4:40 pm

      Hi Elsie,

      Great question! all purpose flour is plain flour/white flour in America. Just regular plain flour 🙂


  18. Kay on April 1, 2019 at 9:24 pm

    I prefer the traditional frosting on mine. I also would like one made with orange filling. Thank you for great recipes.

    • Gemma Stafford on April 2, 2019 at 10:07 am

      YUM, orange filling sounds awesome! Enjoy!

  19. Meri Jo Tepe on March 30, 2019 at 6:39 am

    The dough is beautiful but yikes my filling won’t spread. The dough was cold and the stuff stuffed up. Tips please.

    • Gemma Stafford on March 30, 2019 at 5:29 pm

      yeah I know what you are talking about. You can microwave the filling to make it runny just before you spread it.


  20. Rose on March 14, 2019 at 8:42 am

    Hi Gemma! I’m so excited to try these because of all the rave reviews. Two questions though, 1. Can I sub applesauce for the butter? 2. Can I sub splenda for the honey (the type in packets, not granulated) and if so how much liquid (I’m guessing more milk) should I add? Trying to eat lower fat and carb 🙂 thanks so much in advance!

    • Gemma Stafford on March 15, 2019 at 3:22 am

      Hi Rose,
      This would be tricky for you. It would change the recipe completely. You will need a little fat in this recipe for best results, and also the bulk of the sugar for the filling. If you do it your way it will work well, but it will be a different thing.
      I suggest you get to know erythritol. This is a natural sugar sub, it has the bulk of the sugar without the calories, it can be further sweetened with stevia/monk fruit extract. google this one!
      Having said all of that, the best way to learn is by doing, so try it. Do control the liquids, add 3/4 in one go, then the remainder until the dough comes together in a nice clean ball, soft dough, not wet!
      I hope this works well for you, try it! let us know how it worked, and post a pic, it will help other bold bakers,
      Gemma 😉

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