Cinnamon Buns (No Knead)

Cinnamon Buns (No Knead)

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  • Prep Time


  • Total Time


  • Servings



  • cup warm water

  • tablespoons instant yeast

  • 1¼-1½

    teaspoons salt (tried 1t, wasn't quite enough)

  • 4

    large farm fresh eggs

  • ½

    cup honey

  • ½

    cup salted butter, melted (plus a bit more for brushing tops)

  • 7

    cups all purpose flour

  • Filling Ingredients: (x1.5?)

  • ½

    cup softened butter

  • ½

    cup white sugar

  • 2

    teaspoons of ground cinnamon

  • 2

    teaspoons maple flavoring (opt)


In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add the flour and stir well. Cover with plastic wrap and refrigerate overnight or up to 4 days. Letting it sit in the refrigerator is apparently what gives the dough such a great flavour. Take the dough out of the fridge and cream together your filling ingredients. Cream this together well. Roll the dough out (I like it thin), spread the filling on and roll up and slice with a serrated knife. Now. . . .I put half of them on a cookie sheet lined with parchment paper and put them in the freezer, where I let them freeze and then put them in a ziploc bag. The next day, I took them out at noon, and let them thaw at room temperature and then baked them. . . it took 3 hours from freezer to icing them. If you don't want to freeze any. . .let the buns rise about an hour. . or until nice and puffy. Preheat your oven to 375. Bake until golden brown, 20-30 mins. Let cool for 5-10 minutes, then brush with butter and drizzle with icing (powdered sugar and milk or cream, and (opt) maple flavoring)


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