The Softest, Fluffiest Cinnamon Rolls—No Knead! #shorts

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. In a large bowl or stand mixer, combine 1 cup warm milk (110-115°F) with 1 packet instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
2. Stir in 3 cups flour, then add more flour 1 Tbsp at a time until the dough no longer sticks to your fingertips or the bowl. It should stay slightly tacky. Knead by hand for 3 minutes.
3. Cover and let rise in a 100°F oven for 30 minutes (or about 1 hour at room temperature), until doubled.
4. On a well-floured surface, roll the dough into an even 17x10-inch rectangle, squaring the sides. Spread 6 Tbsp softened butter evenly over the whole surface, to the edges.
5. Mix 1/4 cup sugar with 1 1/2 Tbsp cinnamon and sprinkle all of it over the butter. Roll up from one long side into a tight log, then push the ends in slightly and cut into 12 equal rolls.
6. Butter a 9x13-inch metal pan with 1 Tbsp butter. Place the rolls cut-side down, evenly spaced. Cover and let rise in a 100°F oven for 20-30 minutes (or 50-60 minutes at room temperature), until puffed.
7. Brush the tops with 1 Tbsp melted butter and bake at 350°F for 20-24 minutes, until lightly golden. Cool in the pan for 15 minutes.
8. Beat 4 Tbsp softened butter and 4 oz softened cream cheese until combined. Beat in 1/2 Tbsp vanilla, then add 1 cup powdered sugar and beat on high 3-4 minutes until fluffy. Frost the warm rolls generously.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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