The Best No-Knead Cinnamon Bun Recipe

By CheeseDiva

Ingredients

• BUNS
• 1 CUP + 2 TABLESPOONS + 1 TEASPOON MILK
• 1 TEASPOON ACTIVE DRY YEAST
• 2 1/4 CUPS BREAD FLOUR
• 1/2 TEASPOON SALT
• 1/4 CUP SUGAR
• 2 TABLESPOONS + 2 TEASPOONS BUTTER
• 1 ROOM TEMPERATURE EGG, LIGHTLY BEATEN
• FILLING
• 1/2 CUP BROWN SUGAR, PACKED
• 2 TABLESPOONS GROUND CINNAMON
• 1 TABLESPOON FLOUR
• 1/4 CUP BUTTER, AT ROOM TEMPERATURE
• FROSTING
• 4 OUNCES WHIPPED CREAM CHEESE (ABOUT A CUP)
• 2 TABLESPOONS ROOM TEMPERATURE BUTTER
• 1/4 CUP SUGAR
• 1 cup + 2 tablespoons + 1 teaspoon milk

Details

Servings 9
Adapted from iamafoodblog.com

Preparation

Step 1

1 room temperature egg, lightly beaten

Melt the butter in the microwave and set aside to cool. Mix together the milk and yeast and set aside. In a large bowl, stir together the bread flour, salt and sugar. By now the butter should be cool – add it to the milk and whisk. Add the beaten egg and make sure everything is mixed together throughly.

Add the milk mixture to the flour and stir until everything comes together in a fairly wet dough. Cover with saran wrap and proof for 2 hours.

In a small bowl, mix together the brown sugar, cinnamon and flour. Set aside. Line a 8-inch pan with parchment paper.

After 2 hours, the dough should have doubled in sized. I like to work my dough on parchment paper as it makes it easier to pick up the edge of the dough when rolling. If you are going to work on parchment paper, be sure to tape it down so it doesn’t move while you’re rolling. Generously flour your workspace and hands. Scrape the dough out onto the floured workspace and dust with flour. The dough will be very soft and quite sticky so if you need to dust it, go ahead and dust generously.

Roll out the dough to a 14 x 20″ rectangle. Spread the 1/4 cup of room temperature butter out evenly over the dough and then evenly sprinkle on the cinnamon-sugar-flour mixture. Roll the dough up, starting at a short edge. Cut into 9 equal pieces and place in your prepared pan. Cover with saran wrap and proof for 1 hour.

To bake: Preheat the oven to 350°F. Remove the buns from the fridge as the oven is heating up. Bake for 30-35 minutes. While the buns are baking, make the frosting. Cream together the butter and sugar until light and fluffy. Fold in the whipped cream cheese until smooth. Set aside in the fridge.

I like using whipped cream cheese for frostings because, well, it’s already whipped which makes it super easy. With whipped cream cheese you don’t get any of those annoying bits of cream cheese in your frosting, just super smooth creaminess.

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OMG, these pictures make me crave cinnamon buns now. I’ve never made any by myself so maybe it is finally time for that.

oooh, hope you get a chance to kati!! they’re really easy, just make sure you have lots of flour on hand :D

I loooooove cinnamon. SO much. Cinnamon toast was one of my childhood favorites, and something that needs to be consumed more often now as an adult. Wouldn’t the world be better if everyone had a piece of cinnamon toast! I always get generous with the cinnamon when I make granola:

My definition of delicious – cinnamon ice cream. Ben and Jerry’s used to make a fabulous one – Oatmeal Cookie. To die for good. I’m still on the look out and may just have to start making my own.

this is doughy, cinnabunny perfection! i TOTALLY remember the days where sugar was part of every meal, ugh fruit roll-ups – still such a vice! my husband always wants to buy a cinnabun when we’re at the airport, and i always tell him that i’ll make them for him, but i haven’t delivered on that promise yet : / i totally think these are the winner, and will get made very soon for him!

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