Description
Soft, sweet, no-knead cinnamon rolls topped with a creamy and decadent vanilla cream cheese icing. These cinnamon rolls are perfect for breakfast or brunch, boasting a tender texture and rich flavor without the need for intensive kneading.
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 (100 g) granulated sugar
- 2 and 1/4 teaspoons instant or active dry yeast (one packet)
- 4 and 1/2 cups (562 g) all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons salt
Filling Ingredients
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (150 g) brown sugar, not packed
- 2 teaspoons cinnamon (or more to taste)
Cream Cheese Icing Ingredients
- 4 ounces (113 g) cream cheese, room temperature
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (113 g) 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: Warm the milk until it is lukewarm (around 110°F or 43°C). In a large mixing bowl, combine the warm milk, canola oil, granulated sugar, and yeast. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate bowl, whisk together 4 cups of the all-purpose flour, baking powder, baking soda, and salt thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon or dough hook on low speed until combined. The dough should be sticky but manageable. Add remaining 1/2 cup flour if needed to reduce stickiness slightly.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 90 minutes, until it doubles in size.
- Prepare Filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon to create the cinnamon filling.
- Roll Out Dough: Once the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle, approximately 16×24 inches.
- Add Filling: Spread the cinnamon butter mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Form Rolls: Starting from the longer edge, tightly roll up the dough into a log. Cut the log into 16 equal slices, about 1 to 1.5 inches thick.
- Second Rise: Place the rolls on a greased or parchment-lined baking sheet or pan, spaced evenly. Cover and let rise for another 30-45 minutes until puffed.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
- Make Cream Cheese Icing: While the rolls bake, beat together room temperature cream cheese, softened butter, powdered sugar, vanilla extract, a pinch of salt, and milk. Adjust the milk quantity to achieve a spreadable consistency.
- Ice and Serve: Remove the rolls from the oven and allow them to cool slightly. Generously spread the cream cheese icing over the warm rolls and serve immediately for the best taste experience.
Notes
- Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing make for an unforgettable breakfast experience.
- The dough is designed to be sticky and requires minimal kneading, making it easy and quick.
- You can adjust the cinnamon quantity in the filling to suit your taste preference.
- Use whole milk or milk of your choice for richer flavor and texture.
- Ensure the cream cheese and butter are softened to mix smoothly for the icing.
- For fluffier rolls, do not skip the second rise after shaping.
- Store leftovers in an airtight container; reheat before serving to enjoy warm.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
