Sunday, January 10, 2016

Easy, No Knead Cinnamon Rolls

I love breakfast foods. My weekday routine usually consists of fast options like homemade granola and yogurt, fresh fruit, oatmeal and occasionally a frozen homemade waffle reheated in the toaster. Weekends are a bit different. Sunday mornings we move at a slower pace and sometimes indulge in a brunch of sweet and savory dishes, juice and lots of hot coffee. (For me - the hub doesn't drink coffee. I know. Weird.)

These rolls are a favorite for a couple reasons. Although this is a double rise recipe, the first rise happens in the fridge overnight. Mixing up the dough the night before means I can actually get up at a decent hour and still enjoy sweet rolls before noon. I also like that the dough doesn't require kneading. Just mix, place in a bowl and toss in the fridge. Easy peasy.

I've suggested a few fillings below, but feel free to add your own ingredients. I especially like the orange-spice combo. Traditionalists will appreciate the cinnamon-sugar filling and hedonists will like the chocolate filling. Feel free to add your own touches. I like pecans or walnuts in the mix, as well as dried fruit.

Feeding a crowd for brunch? This recipe easily doubles.

Begin by proofing the yeast: combine yeast and warm water in a small
bowl. Let stand for  couple minutes. Don't worry - it's supposed to look weird. 

Combine dough ingredients. Dough will be wetter than traditional bread dough.

Do not knead dough. Place in a greased bowl, cover and refrigerate overnight.

On a floured surface, roll dough to a 12 x 18 inch rectangle. Spread
with 1/4 cup softened butter and sprinkle with desired topping. 

I used the orange-spice filling and added pecans and candied orange rind.

Roll up dough beginning with the long side. Slice into 12 rolls.

Place rolls in pan, cut side down. Cover
and let rise until doubled, about one hour.

One hour rise time. Looking good!

Bake in a 375 degree oven for 20-22 minutes.

Combine glaze ingredients and drizzle over rolls. Brunch is served!

Overnight Cinnamon Rolls
Adapted from Taste of Home
Makes 12 rolls

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 large eggs
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour, divided

Spread dough with 1/4 cup softened butter. Top with choice of filling.

1/2 cup packed brown sugar
2 teaspoons ground cinnamon

1/2 cup packed brown sugar
1 Tbsp. grated orange peel
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. each ground cardamom, ground cloves and ground allspice

Dark Chocolate: 
2-oz. bittersweet chocolate, finely grated 
1/4 cup sugar
1 Tbsp. baking cocoa
1/4 tsp. ground cinnamon

2 cups confectioners' sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 1 1/2 cups flour; beat on medium speed until smooth. Stir in remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.

Combine filling ingredients and set aside. Turn dough onto a floured surface. Roll to an 18x12-in. rectangle. Spread the 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with 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. Cover and let rise in a warm place until doubled, about 1 hour. 

Preheat oven to 375°. Bake 20-22 minutes or until lightly browned. Let cool slightly. Meanwhile combine glaze ingredients until smooth. Spread over warm rolls.


  1. Oh wow these look really good. My dad has been searching for the perfect cinnamon roll recipe for years now. We will have to give these a try. Thanks!

    1. Let me know how they turn out! Thanks for stopping by!