This Easy Cinnamon Rolls Recipe is an absolute game-changer for anyone intimidated by baking yeast dough. Say goodbye to strenuous kneading and complicated machinery! These rolls promise to rise magnificently, offering a big, fluffy texture with a melt-in-your-mouth sweet cinnamon center, all generously topped with our irresistible cream cheese frosting. Prepare yourself for a baking experience that’s both simple and sensationally delicious.
Easy Cinnamon Rolls Recipe: Your Guide to Fluffy, Gooey Perfection
If the thought of making homemade cinnamon rolls has always seemed daunting, conjuring images of messy kitchens and endless kneading, then this revolutionary recipe is about to change your perspective forever. We’re here to prove that truly exceptional cinnamon rolls can be made with surprising ease, even by novice bakers!
These aren’t just “good” cinnamon rolls; they are unequivocally the best easy cinnamon rolls you’ll ever bake. Imagine ridiculously large, incredibly soft, and profoundly flavorful rolls, each boasting a perfectly sweet, gooey center that practically melts in your mouth. The secret? A brilliant no-knead technique that takes all the hard work out of yeast baking, delivering bakery-quality results right in your home kitchen.
Inspired by the simplicity and success of our popular no-knead bread recipe, which has become a staple for its straightforward approach, we’ve adapted that magic to create these divine sweet rolls. The same principles that allow for effortless, yet delicious, dinner rolls are now applied to the beloved cinnamon roll, making homemade treats accessible to everyone.
Unveiling the “Magic” of These No-Knead Cinnamon Rolls
What makes this particular recipe stand out from the crowd? It’s a combination of clever techniques and a special ingredient that simplifies the process without compromising on flavor or texture. Let’s break down why these really are life-changing:
- No Special Equipment Needed: Forget about bulky stand mixers or even hand mixers! The dough for these amazing cinnamon rolls comes together beautifully with just your hands and a simple spatula.
- Effortless Mixing: The entire dough preparation involves mixing by hand. This not only makes the process more accessible but also ensures you develop just the right amount of gluten without overworking the dough.
- Zero Kneading Required: This is the cornerstone of the recipe. Our unique method allows the dough to develop its structure and elasticity through a longer resting period, eliminating the need for any traditional kneading. It’s truly a hands-off approach to a perfect dough.
- Flexible Preparation: Whether you’re planning a spontaneous Sunday brunch or preparing for a holiday gathering, this recipe accommodates your schedule. You can easily make the dough ahead of time and bake the rolls when you need them, or prepare them on the same day for fresh-baked indulgence.
- The Secret to Ultimate Gooeyness: We’ve incorporated a “secret” ingredient that guarantees ultra-moist and wonderfully gooey cinnamon rolls every single time. This simple addition transforms the texture, making these rolls exceptionally rich and satisfying.
Key Ingredients for the Best Easy Cinnamon Rolls
Crafting perfect cinnamon rolls starts with quality ingredients. Here’s what you’ll need and why each component is essential for that irresistible flavor and texture:
- Instant Yeast or Active Dry: This essential ingredient is responsible for making your dough rise and expand, creating that wonderfully airy and fluffy texture. While instant yeast works fastest, active dry can also be used, though it might require slightly longer proofing times. (See Note 1 in the recipe card for more details).
- Sugar: Beyond adding sweetness to the rolls, sugar plays a crucial role in activating the yeast, helping it to thrive and produce the necessary gases for a good rise.
- Warm Milk: The ideal temperature for your milk is warm to the touch (around 105-115°F or 40-46°C), not hot. This provides the perfect environment for yeast activation without killing it. (See Note 2 in the recipe card for more details).
- All-Purpose Flour: Use a good quality plain, all-purpose white flour. This type of flour provides the right balance of protein for a soft yet structured dough.
- Salt: Often underestimated, salt is vital for enhancing the overall flavor of your cinnamon rolls. It prevents them from tasting bland and also helps to control the yeast activity.
- Unsalted Butter (Dough & Filling): Butter adds richness and tenderness to the dough. For the filling, melted and cooled unsalted butter binds the cinnamon-sugar mixture, creating that desirable gooey texture. Always melt and cool butter before incorporating it into the dough or filling to avoid affecting yeast activity or dough consistency.
- Eggs: Large eggs contribute significantly to the structure, richness, and golden color of the dough. They add moisture and a velvety crumb to the finished rolls.
- Cinnamon-Sugar Filling: A classic combination of butter, light brown sugar, and aromatic cinnamon creates the iconic sweet and spicy layer that defines these rolls. The brown sugar adds a deep caramel note and helps create that irresistible gooeyness.
- Secret Ingredient – Heavy Cream: For truly ultra-gooey centers, brush a generous amount of heavy cream over the rolls just before baking. This unexpected step adds extra moisture, ensuring a tender crumb and a deliciously sticky, rich filling.
- Cream Cheese Frosting: The perfect counterpoint to the sweet rolls, a tangy and smooth cream cheese frosting is a must. For the silkiest texture, ensure all your frosting ingredients are at room temperature before mixing.
How To Make This Easy Cinnamon Rolls Recipe: Step-by-Step Guide
Making these no-knead cinnamon rolls is surprisingly simple, especially with our detailed instructions. Here’s a quick overview of the process, but remember to follow the comprehensive recipe card below for precise measurements and timings to ensure perfect results!
- Activate the Yeast: Begin by gently warming your milk to the ideal temperature (around 110°F or 43°C). In a bowl, combine the warm milk with yeast and a touch of sugar. Let this mixture rest for 5-10 minutes until it becomes beautifully bubbly and foamy, indicating your yeast is active and ready to work its magic.
- Prepare Wet and Dry Ingredients: In a separate bowl, whisk together the melted (and cooled) butter, eggs, and vanilla extract until well combined. In a large mixing bowl, whisk together your flour, the remaining sugar, and salt.
- Combine and Form Dough (No Kneading!): Create a shallow well in the center of your dry ingredients. Pour in both the butter-egg mixture and the activated yeast mixture. Using a sturdy spatula, stir everything together until a thick, shaggy, and somewhat lumpy dough forms. Resist the urge to knead! This hands-off approach is key to its tender texture.
- First Rise (Proofing the Dough): Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it has roughly tripled in size. This can take anywhere from 90 to 120 minutes for same-day rolls, or you can opt for an overnight rise in the refrigerator for next-day baking, offering incredible convenience.
- Roll, Fill, and Cut: Once the dough has risen, gently scrape it onto a lightly floured surface. Using a rolling pin, carefully shape it into an even rectangle. Spread a generous layer of softened butter over the dough, then sprinkle evenly with your brown sugar and cinnamon mixture. Roll the dough up tightly into a log, starting from the longer side. Use a sharp knife or dental floss to cut the log into 12 uniform rolls.
- Second Rise, Cream Shower, and Bake: Arrange the cut rolls snugly in a greased baking pan. Cover them again with plastic wrap (lightly sprayed with cooking spray to prevent sticking) and let them undergo a second, shorter rise until they’re about 75% larger. Just before baking, gently brush heavy cream over the rolls – this is our secret to extra gooeyness! Bake until they’re golden brown and sound hollow when lightly tapped.
- Whip Up the Frosting: While the rolls cool slightly, prepare the luscious cream cheese frosting. Beat room-temperature cream cheese and butter until smooth, then mix in vanilla, salt, and powdered sugar until creamy and spreadable.
- Frost and Serve: Spread the decadent frosting generously over the slightly warm cinnamon rolls. Serving them warm is highly recommended for the best experience!
Expert Tips for Baking Giant, Fluffy, and Gooey Cinnamon Rolls
Achieving bakery-quality cinnamon rolls at home is easier than you think with a few insider tips:
- Essential Tools: While this easy cinnamon rolls recipe doesn’t demand specialized equipment, a few tools can make the process even smoother. A sturdy spatula for mixing, a soft pastry brush for the cream, and a reliable ceramic baking dish (9×13-inch is ideal) will be your best friends.
- Roll Dough Tightly for Layers: When shaping your dough, roll it as tightly as possible. This technique is crucial for creating those beautiful, distinct cinnamon-sugar layers and helps the rolls maintain their shape during baking. A loose roll can lead to a less defined spiral and a less gooey center.
- Generously Grease Your Baking Pan: Don’t be shy with the cooking spray or butter when preparing your baking pan. A well-greased pan ensures your rolls don’t stick and allows them to puff up beautifully without tearing.
- Monitor Baking for Golden Perfection: Bake your cinnamon rolls until they are golden brown on top and feel firm in the center when gently pressed. An internal temperature of around 190°F (88°C) is a good indicator of doneness. Avoid overbaking, as this can lead to dry rolls.
- Cool Slightly Before Frosting: It’s tempting to slather on that delicious cream cheese frosting immediately, but patience is key! Allow the rolls to cool for 5-10 minutes. This slight cooling period prevents the frosting from completely melting and sliding off, ensuring it sets perfectly for a beautiful presentation and a delightful bite.
- Don’t Over-Flour Your Surface: While some flour is needed when rolling out the dough, too much can dry it out and make it tough. Use just enough to prevent sticking.
- Room Temperature for Frosting: Ensure your cream cheese and butter for the frosting are at room temperature. This will help them cream together smoothly, preventing lumps and creating a silky-smooth, spreadable frosting.
Easy Cinnamon Rolls Recipe FAQs
While a simple powdered sugar icing is always good, nothing quite compares to the rich, tangy, and creamy goodness of cream cheese frosting. Our recipe uses a classic combination of cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt for a balanced flavor. If you’re not a fan of cream cheese or want a different option, you could certainly try a simple vanilla frosting recipe instead!
Cinnamon rolls are absolutely best enjoyed warm the day they’re made. Their freshness and moisture are at their peak then. To help keep any leftovers from drying out:
- Avoid Refrigeration: Cool air in the refrigerator tends to make yeast-based baked goods stale much faster. Keep them at room temperature instead.
- Seal Individually: Once completely cooled, wrap each cinnamon roll tightly in plastic wrap. This creates a barrier against air and helps retain moisture.
- Gentle Reheating: If you’re enjoying leftovers, a quick warm-up in the microwave for 8-10 seconds per roll can bring back much of their original tenderness and gooeyness. Be careful not to overheat, or they can become tough.
The quest for perfectly gooey cinnamon rolls is a noble one, and we have two primary secrets to achieve it with this recipe:
- Precise Flour Measurement: Using the correct amount of flour is crucial. Too much flour can result in a dry, dense dough. We recommend using a kitchen scale for accuracy if possible, or the “spoon and level” method if measuring with cups.
- The Heavy Cream Brush: This is our game-changing “secret ingredient”! Brushing heavy cream over the unbaked rolls just before they go into the oven adds an incredible amount of moisture. As the rolls bake, this cream seeps down, caramelizing the cinnamon-sugar filling and creating an unbelievably gooey, rich bottom layer that is simply divine.
Absolutely! This recipe is incredibly flexible. After the initial 30-minute rise, you can cover the dough tightly and refrigerate it for 8-12 hours. The next morning, simply remove it from the fridge, let it come to room temperature and complete its rise (about 30 minutes), and then proceed with rolling, filling, and baking. This is a fantastic option for fresh-baked cinnamon rolls on a busy morning!
If your yeast mixture doesn’t become foamy and bubbly after 5-10 minutes, it likely means your yeast is no longer active (dead) or your milk was either too hot (killing the yeast) or too cold (not activating it). You’ll need to discard that batch and start over with new yeast and milk at the correct temperature (105-115°F or 40-46°C).
Storage & Leftovers: Keeping Your Cinnamon Rolls Fresh
Leftovers? Here’s How to Enjoy Them Later!
Homemade cinnamon rolls, especially these no-knead wonders, are always best eaten the day they’re made. The soft texture and gooey centers are truly at their peak when fresh from the oven.
However, if you find yourself with any delicious leftovers, proper storage can help maintain their quality. First, ensure they have cooled completely to room temperature. Then, wrap each individual roll tightly in plastic wrap. This prevents air exposure which can quickly dry them out.
Store them at room temperature rather than refrigerating them. Refrigeration tends to make yeast-based doughs go stale much faster. When you’re ready to enjoy them again, simply reheat each roll in the microwave for a few seconds (about 8-10 seconds) until warmed through. This will help restore some of their initial softness and gooey texture.
Quick Tip for Success
Because this is a somewhat unique and non-traditional easy cinnamon roll recipe (thanks to the no-knead method and secret ingredient), we highly recommend taking a moment to watch the quick video tutorial (if available) and giving the entire recipe a thorough read before you begin. This will familiarize you with the steps and ensure a smooth, successful baking experience!
Serving Suggestions and Creative Variations
These easy cinnamon rolls are perfect on their own, but they also make a fantastic addition to any meal or occasion. Serve them warm with a steaming mug of coffee or tea for a cozy breakfast or brunch. They’re also a delightful treat for dessert or an afternoon snack. For special occasions, consider adding a sprinkle of chopped pecans or walnuts over the cinnamon-sugar filling before rolling for an extra layer of crunch and flavor. A drizzle of caramel sauce over the frosting can also elevate these rolls to an even more decadent level.
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Easy Cinnamon Rolls Recipe
Chelsea Lords
25
45
2
3
10
12
cinnamon rolls
Video
Equipment
- 9 x 13-inch baking pan
Ingredients
-
3
teaspoons
instant yeast
or active dry, see note 1 -
1/2
cup + 1 teaspoon
sugar
divided -
1-1/2
cups
whole milk
warm (110℉) -
4-1/2
cups
all-purpose flour
plus more for shaping rolls -
2
teaspoons
salt -
2
teaspoons
vanilla extract -
4
tablespoons
unsalted butter
melted and cooled for dough -
2
large
eggs
-
8
tablespoons
unsalted butter
melted then cooled to a spreadable consistency -
1-1/4
cups
light brown sugar
gently packed -
2
tablespoons
cinnamon -
1/3
cup
heavy cream
for brushing before baking (the secret ingredient!)
-
4
ounces
cream cheese
room temperature -
4
tablespoons
unsalted butter
room temperature -
1-1/2
cups
powdered sugar -
1/8
teaspoon
salt -
1/2
teaspoon
vanilla extract
Instructions
- Melt 4 tablespoons of butter in a microwave-safe bowl and set aside to cool completely to room temperature. In a medium bowl, add your warmed milk (ensure it’s around 110°F/43°C – see note 2). Sprinkle the yeast and 1 teaspoon of sugar over the milk. Whisk gently, then let it sit for 5–10 minutes until it becomes creamy and foamy. If it doesn’t foam, your yeast may be inactive or your milk too hot/cold, and you’ll need to start again.
- Into the cooled melted butter, whisk in the 2 teaspoons of vanilla extract and the eggs until thoroughly combined.
- In a large mixing bowl, whisk together the flour, the remaining 1/2 cup of sugar, and salt. Create a well in the center of the dry ingredients. Pour in the prepared butter-egg mixture and the activated yeast mixture. Using a sturdy spatula, stir everything together until a thick, shaggy dough forms. Do not knead it! Simply mix until no dry streaks of flour remain. Cover the bowl tightly with plastic wrap.
- For same-day rolls: Allow the dough to rise in a warm, draft-free environment (ideally around 70°F/21°C) for 90–120 minutes, or until it has visibly tripled in size. While the dough is rising, melt the 8 tablespoons of butter designated for the filling and let it cool to a thick, spreadable consistency (see note 3).
For next-day rolls (make-ahead option): Let the dough rise at room temperature for an initial 30 minutes in a draft-free environment. After this short rise, transfer the covered bowl to the refrigerator and chill for 8–12 hours. The next day, remove the dough from the refrigerator and let it stand at room temperature for approximately 30 minutes, or until it has tripled in size. Melt the filling butter during this time and let it cool.
- Lightly spray a 9×13-inch baking pan with cooking spray. Lightly flour a clean work surface and your fingers. Scrape the risen dough onto the floured surface. Gently shape it into an even ball, adding more flour sparingly to your hands or surface if needed to prevent excessive sticking. Roll the dough into a 15×12-inch rectangle, with the 15-inch side facing you. Evenly spread the cooled, softened butter over the entire surface of the dough. In a small bowl, combine the brown sugar and cinnamon for the filling, then sprinkle this mixture evenly over the buttered dough. Gently press the sugar mixture into the dough to help it adhere. Beginning with the 15-inch side closest to you, tightly roll the dough into a log. Using a sharp knife or a piece of dental floss, cut the log into 12 equal rolls (a good method is to cut the log in half, then each half into two, and each quarter into three pieces). Place the cut rolls close together in the prepared baking pan. Cover the pan with plastic wrap (lightly sprayed with cooking spray on the side facing the rolls to prevent sticking). Let the rolls rise again for 20–30 minutes, or until they have visibly increased in size by about 75%.
- Preheat your oven to 350°F (175°C). Carefully remove the plastic wrap from the risen rolls. Warm the 1/3 cup of heavy cream in the microwave for about 20 seconds; it should be just warm, not hot. Generously brush this warm cream evenly over the tops of the rolls. Bake for 40–50 minutes, or until the rolls are beautifully golden brown on top and sound hollow when lightly tapped. An internal temperature of 190°F (88°C) is ideal. Once baked, remove from the oven and allow the rolls to cool slightly in the pan for 5–10 minutes before frosting.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the room-temperature cream cheese and unsalted butter together until the mixture is smooth and creamy. Mix in the vanilla extract and salt. Gradually add the powdered sugar, beating until the frosting is light, fluffy, and completely smooth. Spread the luscious frosting generously over the slightly cooled cinnamon rolls. Serve warm and enjoy!
Recipe Notes
Note 2: When warming milk, test the temperature on your wrist; it should feel comfortably warm, like a baby’s bathwater. Milk that is too hot will kill the yeast, preventing your dough from rising, while milk that is too cold will not properly activate it. Aim for 105-115°F (40-46°C).
Note 3: It’s crucial to melt the butter for the filling while your dough is undergoing its first rise, allowing ample time for it to cool to a spreadable (but not liquid) consistency. Applying warm or hot butter to the dough can cause it to leak out during baking, potentially resulting in dry rolls and a messy pan.
Storage: As mentioned, these easy cinnamon rolls are truly best enjoyed the day they are baked. For storing leftovers, ensure they have cooled completely before wrapping each roll individually in plastic wrap. Store them at room temperature, as refrigeration can make them stale much quicker. Reheat briefly in the microwave for a fresh-baked experience.
Nutrition
Serving:
1
serving
|
Calories:
517
kcal
|
Carbohydrates:
75.2
g
|
Protein:
7.7
g
|
Fat:
21.1
g
|
Cholesterol:
85.6
mg
|
Sodium:
451.5
mg
|
Fiber:
2.1
g
|
Sugar:
41.4
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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