No Knead Cinnamon Rolls — Easy Overnight Recipe

Warm, pillowy No Knead Cinnamon Rolls fill the kitchen with cinnamon-sugar steam the minute you un-cover them. This version delivers bakery texture with almost no hands-on mixing — the dough rests overnight to develop flavor and strength. After testing this recipe eight times with different flours and rise times, I settled on a simple ratio that produces tender layers and a sticky center every time. If you want fun twists later, try a banana-centered variation like these banana bread cinnamon rolls. Ready to bake tomorrow morning? Let’s walk through the method that makes this both easy and reliably delicious.

Why This Recipe Works

Slow, cool fermentation lets the dough develop flavor without kneading; time replaces effort.
Higher-hydration dough creates soft, open layers that stay tender after baking.
A brief, warm proof after rolling helps the rolls push apart and bake taller.
Using room-temperature butter in the filling keeps it spreadable without melting into the dough.
A tang from a bit of yogurt or buttermilk brightens the final taste and balances sweetness.

Ingredients Breakdown

All-purpose flour — 560 g (4 1/2 cups). The backbone of the dough; gives structure. You can use 00 flour for a slightly silkier crumb, but the rise may be a touch shorter.
Instant yeast — 7 g (1 packet / 2 1/4 tsp). Fast and reliable for no-knead, active dry can be used (use 1 1/4x the amount and dissolve in warm liquid first).
Granulated sugar — 75 g (1/3 cup + 1 tbsp). Feeds yeast and sweetens the dough. Do not cut this too much or rolls will be bland.
Salt — 9 g (1 1/2 tsp). Balances sweetness and strengthens gluten.
Whole milk — 240 ml (1 cup) warmed to 35–38°C (95–100°F). Adds tenderness and a touch of richness.
Plain yogurt or buttermilk — 120 g (1/2 cup). Adds acidity for flavor and slightly improves rise; you can substitute sour cream, but the tang will be stronger.
Egg — 1 large (50 g). Adds richness and helps structure; for egg-free version see Variations.
Unsalted butter (dough) — 30 g (2 tbsp), melted and cooled. Small fat content keeps layers delicate.
Filling: Unsalted butter — 125 g (1/2 cup) softened; Brown sugar — 150 g (3/4 cup) packed; Ground cinnamon — 15 g (3 tbsp); pinch of salt. The filling’s butter must be soft, not melted.
Icing: Cream cheese — 120 g (4 oz), softened; Powdered sugar — 120 g (1 cup); Vanilla extract — 1 tsp; Milk — 15–30 ml (1–2 tbsp) to adjust thickness.

Substitution notes:

Use Diamond Crystal kosher salt for the listed amount; if using Morton, halve the listed volume for equivalent saltiness.
For lighter rolls, replace half the milk with water, but texture will be slightly less rich.
For dairy-free: use a neutral plant milk and vegan butter; texture will be close but slightly less tender.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking pan — fits 12 rolls without crowding.
Mixing bowl — large enough to hold expanding dough.
Bench scraper or sharp knife — to cut the log into even rolls.
Rolling pin — for an even sheet.
Instant-read thermometer — to check milk and finished rolls if desired.
Plastic wrap or a clean kitchen towel — for covering dough during the rest.
If you don’t have a 9 x 13 pan, use two 8 x 8-inch pans and divide rolls evenly.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 25 minutes | Inactive Time: 8 hours | Total Time: 8 hours 45 minutes | Servings: 12 rolls

Step 1: Mix the wet ingredients

Combine 240 ml (1 cup) warm whole milk, 120 g (1/2 cup) plain yogurt, 30 g (2 tbsp) melted butter, 75 g (1/3 cup + 1 tbsp) granulated sugar, and 1 large egg in a large bowl. Stir until blended, about 30 seconds.

Step 2: Add dry ingredients and form dough

Add 560 g (4 1/2 cups) all-purpose flour, 7 g (2 1/4 tsp) instant yeast, and 9 g (1 1/2 tsp) salt to the wet mix. Use a spatula to fold until a sticky, shaggy dough forms, about 1 minute. Do not knead. Stop when no dry flour patches remain.

Step 3: First rise, overnight

Cover the bowl with plastic wrap and leave at room temperature for 1 hour, then refrigerate for 7–9 hours (overnight). The dough will expand and develop flavor during this inactive time.

Step 4: Roll the dough

Turn chilled dough onto a lightly floured surface; it should be tacky but manageable. Roll into a rectangle about 40 x 30 cm (16 x 12 in). This takes 3–5 minutes of gentle rolling.

Step 5: Spread the filling

Spread 125 g (1/2 cup) softened butter evenly over the dough, leaving a 1 cm (1/2 in) edge. Sprinkle 150 g (3/4 cup) packed brown sugar and 15 g (3 tbsp) ground cinnamon evenly across the butter. Press the filling lightly into the butter for even distribution.

Step 6: Form the log and cut rolls

Starting from a long edge, roll the dough tightly into a log. Use a bench scraper and serrated knife or unflavored dental floss to cut the log into 12 equal pieces (each about 3 cm / 1 1/4 in thick). This step takes about 5–7 minutes.

Step 7: Second rise

Place rolls cut-side up in a greased 9 x 13-inch pan, leaving a little space between them. Cover loosely and let proof in a warm spot for 45–75 minutes until nearly doubled. Expect about 60 minutes at 24°C (75°F).

Step 8: Bake

Preheat oven to 190°C (375°F). Bake rolls for 20–25 minutes until golden brown and an internal temperature reaches about 95°C (205°F) at the center. Rotate the pan halfway through for even color.

Step 9: Ice and serve

While warm, beat 120 g (4 oz) cream cheese with 120 g (1 cup) powdered sugar, 1 tsp vanilla, and 15–30 ml (1–2 tbsp) milk until smooth. Spread over warm rolls so it melts into the swirls. Serve immediately.

Expert Tips & Pro Techniques

Mistake to avoid: don’t overfill; too much butter/sugar will leak and caramelize on the pan. Use the listed filling amounts.
Use a chilled dough for cleaner layers; warm dough is stickier and harder to cut neatly.
For even rolls, press the log seam side down and trim 5 mm (1/4 in) from each end before cutting; the ends are often tighter.
Make-ahead: After cutting, cover and refrigerate the pan overnight; bake directly from cold, adding 10–12 minutes to bake time.
Professional technique: use unflavored dental floss to slide under the log and cross it to cut perfect rolls without squashing.
If rolls are browning too fast, tent with foil during the last 5–10 minutes of baking.

Storage & Reheating

Refrigerator: Cool completely, place in an airtight container, and refrigerate up to 4 days. Reheat before serving.
Freezer: Freeze baked, cooled rolls in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat covered in a 175°C (350°F) oven for 10–12 minutes. For a quick warm-up, microwave a single roll for 20–30 seconds, but this can make the texture slightly softer.

Variations & Substitutions

Gluten-Free Version: Replace 560 g all-purpose with 560 g 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it. Baking time may increase by 3–5 minutes.
Vegan Version: Use 240 ml plant milk, replace egg with 60 g (1/4 cup) applesauce or a flax egg, and use vegan butter and cream cheese. Texture will be slightly denser.
Chocolate Twist: Add 50 g (1/3 cup) cocoa powder to the filling and 50 g (1/3 cup) mini chocolate chips. Keep all other steps the same.
Quick One-Hour Option: For a faster bake, use warmer liquid (about 43°C / 110°F) and proof in a warm spot only; see similar quick methods like Halloween cinnamon rolls. Expect slightly different texture.
Apple-Cinnamon Filling: Replace half the brown sugar with 100 g (1 cup) finely chopped apples and add 1/2 tsp ground nutmeg. For an apple-forward breakfast, also try apple cinnamon overnight oats for a complementary side.

Serving Suggestions & Pairings

Coffee: Freshly brewed medium roast or a cinnamon-infused latte balances sweetness. Pair with our spiced pancakes like apple cinnamon pancakes.
Fruit: A bright fruit salad (berries, orange segments) cuts the richness.
Savory side: Crispy bacon or breakfast sausage adds a salty counterpoint.
Garnish: Toasted pecans or a dusting of flaky salt on the icing adds interest.

Nutrition Information

Per serving (1 roll) — yields 12 rolls:

Serving size: 1 roll
Calories: 420 kcal
Total Fat: 14 g
Saturated Fat: 7 g
Cholesterol: 45 mg
Sodium: 360 mg
Total Carbohydrates: 62 g
Dietary Fiber: 2 g
Sugars: 28 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my rolls turn out dense?
A: Dense rolls usually mean the dough was underproofed or too cold when rolled. Make sure the dough has relaxed after chilling and allow the second rise until nearly doubled.

Q: Can I make this without eggs?
A: Yes. Replace the egg with 60 g (1/4 cup) applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes). Texture will be slightly different but still good.

Q: Can I double this recipe?
A: Yes. Use two mixing bowls and two 9 x 13-inch pans or divide into four 8 x 8-inch pans. Keep proofing times the same but bake in batches so the oven isn’t overcrowded.

Q: Can I prepare this the night before?
A: Absolutely — cut the rolls, cover the pan, and refrigerate overnight. Bake directly from the fridge in the morning, adding 10–12 minutes to baking time if needed.

Q: How long do these keep in the fridge?
A: Store in an airtight container up to 4 days. Warm in a 175°C (350°F) oven for 10–12 minutes before serving.

Q: My filling leaked all over the pan. What happened?
A: Likely too much filling or filling was too melted when applied. Use softened (not melted) butter and the listed sugar amounts to prevent leakage.

Q: Can I freeze unbaked rolls?
A: Yes. Freeze cut rolls on a tray until firm, then transfer to a bag. Bake from frozen; add 10–15 minutes to bake time and proof briefly if needed.

Conclusion

If you want another dependable no-knead approach, try the clear method and photos at No Knead Cinnamon Rolls – RecipeTin Eats. For a speedy alternative that bakes in about an hour, see No Knead 1 Hour Cinnamon Rolls – Craving Home Cooked.