Description
Delight in these soft and sweet cinnamon rolls made with a no-knead dough, baked to golden perfection and topped with a luscious vanilla cream cheese icing. This recipe yields 16 fluffy cinnamon rolls, perfect for a memorable breakfast or brunch treat.
Ingredients
Units
Scale
Dough Ingredients
- 2 cups (473 ml) whole milk
- 1/2 cup (118 ml) canola oil (or olive or avocado oil)
- 1/2 cup (100g) granulated sugar
- 2 1/4 teaspoons instant or active dry yeast (one packet)
- 4 1/2 cups (562g) all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
Filling Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (150g) brown sugar, not packed
- 2 teaspoons cinnamon (or more to taste)
Cream Cheese Icing Ingredients
- 4 ounces (113g) cream cheese, room temperature
- 4 tablespoons (56g) unsalted butter, softened
- 1 cup (113g) powdered (confectioner's) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- 1/4 cup (59 ml) milk of choice (more if necessary)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk with the sugar and yeast. Let it sit for about 5-10 minutes until foamy to activate the yeast. Then add the canola oil, baking powder, baking soda, salt, and 4 cups of the flour. Stir until combined into a sticky dough. Cover the bowl and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Add Remaining Flour and Shape: Gradually add the remaining 1/2 cup flour as you turn the dough onto a lightly floured surface. Gently fold and press in the flour just to make the dough manageable, being careful not to over-knead. Roll the dough into a large rectangle, about 12×18 inches.
- Make the Filling: Mix the melted butter, brown sugar, and cinnamon together in a bowl. Spread this mixture evenly over the rolled-out dough.
- Roll and Cut: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or dental floss, slice the log into 16 equal rolls approximately 1 to 1.5 inches thick.
- Second Rise: Place the rolls cut side up into a greased 9×13-inch baking pan. Cover with a towel and let them rise for another 45-60 minutes, or until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls uncovered for about 20-25 minutes, or until golden brown on top and cooked through.
- Make the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, salt, and milk in a bowl until smooth and creamy. Adjust the consistency with more milk as needed.
- Ice and Serve: Remove the cinnamon rolls from the oven and allow them to cool slightly before spreading the cream cheese icing generously over the warm rolls. Serve warm and enjoy.
Notes
- Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing makes for an unforgettable breakfast!
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- For best results, allow the rolls to rise fully during both the first and second rises.
- If the dough is too sticky to handle, add flour gradually but avoid adding too much to keep the rolls soft.
- You can sprinkle additional cinnamon sugar on top before baking for extra flavor and crunch.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in a microwave or oven for a few seconds to bring softness back.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
