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Refrigerated No Knead Cinnamon Rolls

These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days. Remove the rolls from the refrigerator and let sit at room temperature 30 minutes before baking. Pick the option that works best for you, but don’t chill longer than 2 days total.

Refrigerated No Knead Cinnamon Rolls

Refrigerated No Knead Cinnamon Rolls

difficulty

Intermediate

Yield

18 rolls

Prep Time

0:25

Bake Time

15 to 20 minutes

Chill Times

2 hours to 2 days

Rise Time

30 to 45 minutes

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  • difficulty

    Intermediate

  • Yield

    18 rolls

  • Prep Time

    0:25

  • Bake Time

    15 to 20 minutes

  • Chill Times

    2 hours to 2 days

  • Rise Time

    30 to 45 minutes

Ingredients

  • Dough
  • 4-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup butter or margarine
  • 2 eggs
  • Cinnamon Filling:
  • 1/4 cup butter OR margarine, melted
  • 2/3 cup sugar
  • 2 teaspoons ground cinnamon
  • Vanilla Icing
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat milk, water, and 1/3 cup butter until very warm (120° to 130°F); butter does not need to melt. Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
  2. Remove dough from refrigerator and punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. Roll remaining dough to 16 x 10-inch rectangle. Brush 2 tablespoons butter over dough. Combine sugar and cinnamon in a small bowl. Sprinkle evenly with half of Cinnamon Filling. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 9 equal pieces. Repeat with remaining dough, butter and filling. Place 12 rolls in a greased 13 x 9-inch baking pan and remaining 6 rolls in a greased 8 x 8-inch baking pan. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
  3. Bake in a preheated 375°F oven for 15 to 20 minutes or until done. Remove from oven and immediately invert onto wire racks. Cool.
  4. Combine powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Drizzle rolls with Vanilla Icing.
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Refrigerated No Knead Cinnamon Rolls

  • Difficulty: Intermediate
  • Yield: 18 rolls
  • Prep Time: 0:25
  • Bake Time: 15 to 20 minutes
  • Chill Time: 2 hours to 2 days
  • Rise Time: 30 to 45 minutes

Ingredients

  • Dough
  • 4-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup butter or margarine
  • 2 eggs
  • Cinnamon Filling:
  • 1/4 cup butter OR margarine melted
  • 2/3 cup sugar
  • 2 teaspoons ground cinnamon
  • Vanilla Icing
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1 teaspoon pure vanilla extract

Directions

  • Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat milk, water, and 1/3 cup butter until very warm (120° to 130°F); butter does not need to melt. Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
  • Remove dough from refrigerator and punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. Roll remaining dough to 16 x 10-inch rectangle. Brush 2 tablespoons butter over dough. Combine sugar and cinnamon in a small bowl. Sprinkle evenly with half of Cinnamon Filling. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 9 equal pieces. Repeat with remaining dough, butter and filling. Place 12 rolls in a greased 13 x 9-inch baking pan and remaining 6 rolls in a greased 8 x 8-inch baking pan. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
  • Bake in a preheated 375°F oven for 15 to 20 minutes or until done. Remove from oven and immediately invert onto wire racks. Cool.
  • Combine powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Drizzle rolls with Vanilla Icing.