Kitchen notes · a little help before you start
No Knead Cinnamon Rolls
No Knead Cinnamon Rolls brings together dry yeast, milk, and eggs. The rising or proving step is part of making this recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dietary characteristics
- Vegetarian
- Dish type
- Breads
A few quick notes
1. Leave time for the dough
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Dry yeast
Look at how this ingredient comes into the method: Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water.
Milk
Look at how this ingredient comes into the method: Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Eggs
Look at how this ingredient comes into the method: Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 23 steps completeMake room for No Knead Cinnamon Rolls
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly (see video). Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Make room for the rolling step
Clear the work surface and set out what the recipe uses for rolling. Follow its size or thickness instruction before moving on to shaping, filling or cooking.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water.
Which little step is worth remembering?
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
What check should I look for as it cooks?
Keep this part of the method in view: Rise # 1: Cover with cling wrap and place in a warm place (25C/77F+) to rise for around 1 1/4 - 1 1/2 hrs or until almost tripled in volume. (Note 4) Dough surface should be bubbly (see video or photos in post).
Is there another preparation step to plan for?
Clear the work surface and set out what the recipe uses for rolling. Follow its size or thickness instruction before moving on to shaping, filling or cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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