No Knead 1 Hour Cinnamon Rolls
These incredibly delicious Cinnamon Rolls can be in your hands in only 1 hour with NO KNEADING required! Topped with my fabulous cream cheese icing, these might be the best cinnamon rolls you'll ever have!
Prep Time15 mins
Cook Time20 mins
Resting Time25 mins
Total Time1 hr
- 1/3 cup water warm
- 2 1/4 tsp instant yeast (or 1 pkg)
- 1 tsp sugar
- 2 eggs
- 1 cup milk lukewarm
- 1/2 cup sugar granulated
- 1/3 cup butter unsalted, melted (margarine can be used as well)
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup brown sugar dark, packed
- 3 tbsp cinnamon ground
- 1/2 cup butter unsalted, softened (margarine can be used as well)
Cream Cheese Icing
- 8 oz cream cheese at room temperature, I recommend Philadelphia
- 6 tbsp butter unsalted, softened (margarine can be used as well)
- 2 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
In a medium size bowl whisk together the water with the instant yeast and 1 tsp of sugar. Let it rest for 5 minutes.
Add the eggs, milk, sugar and melted butter to the yeast mixture and whisk until well combined.
In a large bowl combine the flour with the salt. Pour the yeast mixture and using a wooden spoon stir until well combined. You should have a thick sticky dough, see video. Cover with plastic wrap and let it rest for 10 minutes. See notes for tips.
Preheat your oven to 350 F degrees. Line a 9x13 inch baking pan with parchment paper. Spray some cooking spray over the bottom, this will help the parchment paper stick to the baking pan.
Roll the dough out onto a well floured surface, until it's approximately 16 inches long by 12 inches wide and about 1/4 inch in thickness.
In a small bowl whisk together the brown sugar with the cinnamon.
Spread the 1/2 cup of butter over the entire surface of the dough, then sprinkle with the cinnamon sugar evenly over the surface of the dough.
Starting at the long edge, away from you, roll the dough down to the bottom edge. Cut the dough into 2 inch slices, or use floss as seen in the video. Place the rolls into the prepared baking pan, 3 x 4.
Let the rolls rest for another 10 minutes and you will notice they will rise until there is no more space between them.
Place the baking pan in the oven and bake for 20 minutes or until golden brown.
While the rolls are baking make, prepare the cream cheese icing. Add the cream cheese and butter to a mixing bowl and mix until smooth. Add the remaining ingredients and mix until smooth. If the icing is a bit too stiff add 1 tbsp of milk.
Ice the rolls immediately when they come out of the oven with the cream cheese icing.
Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
Active dry yeast can also be used in this recipe, but you may need more time to let the yeast activate and for the dough to rise. Please note that normally if you're using instant yeast you do not need to activate it in warm water with sugar, but I usually do this just to test out my yeast and make sure it's still good.
TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
To freeze unbaked rolls, complete everything up to and including step 8, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
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Serving: 1cinnamon rolls | Calories: 592kcal | Carbohydrates: 82g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 468mg | Potassium: 147mg | Fiber: 2g | Sugar: 47g | Vitamin A: 905IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 2.4mg