No Knead Cinnamon Rolls

These no knead cinnamon rolls are incredibly light and fluffy. Every bite is filled with sweet cinnamon flavor.

One of my favorite guilty pleasures are cinnamon rolls warm from the oven. There is nothing like the taste of a sweet fluffy roll filled with warm cinnamon and brown sugar topped with glaze.

When I have one, I can't help closing my eyes and savoring every moment as all my troubles seem to just melt away.

I usually save cinnamon rolls for an occasional dessert, but when I do make them, I also make chocolate sweet rolls.  

My brother Ari and I love cinnamon rolls, while my brother Aaron can't get enough of my chocolate sweet rolls. So, when it comes to my family, the two go hand in hand.

When I'm pressed for time, though, I usually make overnight cinnamon rolls. These are a life savor come the holidays!

When I first moved into my own apartment I didn't have a mixer and didn't know how to knead, so no knead recipes were heaven sent.  

They are a little harder to work with because they tend to be very sticky.  However, as long as you use plenty of flour, this recipe couldn't be easier.

As an added benefit, they are also completely dairy free. This recipe is perfect for anyone who doesn't have a mixer and doesn't like to knead.

If you like these no knead cinnamon rolls, you may also like my no knead clover leaf rolls or my no knead yeast rolls.

Jump to:

• How to Measure Flour and Other Dry Ingredients
• Why Does This Recipe Use Oil?
• Do Eggs Need to Be at Room Temperature?
• how to store
• how to freeze
• Other recipes you make like:
• No knead cinnamon rolls

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Why Does This Recipe Use Oil?

Cakes, cupcakes, muffins, and quick breads made with oil usually bake up taller, have a better crumb, and a lighter texture than ones made with butter.

They also tend to stay moist and tender longer.

In fact, some recipes call for both oil and butter, instead of only butter, if they want a lighter and airier texture while still keeping the butter flavor.

I created a baking with oil - butter to oil conversion chart for you in case you want to convert some of your butter recipes to oil recipes.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

How to Store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If you store them in the fridge, some oils, like olive oil, may solidify and look strange, but don't worry, they'll return to normal at room temperature.

Coconut oil begins to solidify in temperatures under 76°F or 25°C.

Do Eggs Need to Be at Room Temperature?

The short answer is "no."

While a lot of recipes call for room-temperature eggs, the difference is only noticeable if you do a side-by-side comparison, and even then, the difference is very slight.

Are Eggs Dairy Free?

No, eggs are not dairy.

Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt.

So, while eggs are an animal product, they are not dairy.

Recipes like scrambled eggs made without milk are dairy free even though they contain eggs, since they do not use milk or butter.

If this sounds like a silly question to you, you'd be surprised how many people think eggs are dairy because they're in the refrigerated section of the supermarket.

How Can I Tell if My Eggs Are Still Good?

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they're still fresh.

If they sink but stand on one end at the bottom of the glass, the eggs are older but still good to use.

If an egg floats to the top, it's very old and should be checked carefully for signs of spoilage before using.

how to store

Cover cinnamon rolls tightly with plastic wrap. This will preserve the cinnamon rolls for two days at room temperature. To preserve them for up to a week: refrigerate the cinnamon rolls in a sealed plastic bag with as much air removed as possible.

how to freeze

To freeze, store inside of a heavy-duty freezer bag and squeeze out the excess air before sealing. Freeze for up to 2 to 3 months. After that point, they are still safe to eat but their quality begins to degrade.

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