No Knead Cinnamon Rolls– Super Soft, No Knead Cinnamon Rolls.The dough rises slowly in the fridge, overnight.
They are so good that your rotten day would suddenly turn musical.Your children who have been nagging or irritating you nonstop would suddenly look cute!Love would just suddenly germinate..almost instantly after eating these!
Okay I am not exaggerating!
This is based on pure experience.All of the above happened to me after eating these amazingly rolls.
But there are a few things you have to understand about this recipe which make it the winner that it is.
These Homemade No Knead Cinnamon Buns need a dough which is extremely hydrated.What that means is that the water content in these buns should be so high that the dough is almost unworkable.
Indian folks..if you are trying this recipe then forget how you make the dough for our traditional chapatis.This has to be sticky not smooth,soft not pliable,it should stick to your hands when you try to work with it.
This method is called the “No Knead” method of making bread where you use the commercially available yeast which usually needs just 2 hours to rise but instead you rest the dough for 2 hours on the counter plus additional 12 hours in the fridge to develop the gluten.
- 1 3/4 cup All Purpose Flour/Maida
- 1 tsp Salt
- 1 1/2 tsp Instant Yeast
- 1 Egg
- 1/2 cup Milk
- 40 g Honey 1/8 cup
- 2 tbsp Melted Butter or Oil
- 2 1/2 tbsp Warm water
- 2 tbsp Cinnamon
- 3 tbsp Brown Sugar
- 1 tbsp Melted Butter
- 2 tbsp Milk
- 1/2 cup Caster sugar
- 1/4 tsp Cinnamon
- Take a large bowl.Add the flour along with the salt and yeast on the opposite sides of the bowl so that they are not in contact.Now mix the dry ingredients.
- Heat the water,milk and butter in the microwave till it’s warm and all butter has melted(warm not hot).
- Add the egg to the wet ingredients.If the milk mixture it too hot the egg will curdle hence make sure the temperature of the wet ingredients after heating is warm and not hot or boiling.
- Pour the wet ingredient mixture in the dry flour, yeast and salt mixture.
- You will get a very wet almost cake batter consistency “dough”.
- Cover with cling film and let it sit on counter for 2 hours for the first rise.The mixture will triple in size.
- After two hours keep the dough in the fridge for 12 hours(upto 3 days).This is when the gluten develops and gives softness to your buns.
- Remove from the fridge and leave on the counter for 5 minutes.
- Flour the rolling surface.Move the dough on the floured surface and roll it to 1/2 cm thickness using a rolling pin.This might be difficult and unmanageable but use loose dry flour generously and try to roll it as best as you can.(more the moisture in the dough,softer your buns).
- Mix all the filling ingredients.Spread generously on the flattened dough.
- Starting with the edge farthest away from you ,roll the dough into a log.Cut the log into 2 inch slices.
- Prepare a baking pan with butter or parchment paper.Arrange the rolls with the cut side on top.
- Cover with a damp towel and let them rise for 1 hour on the kitchen counter.
- They should have become one and a half times their size.
- Bake for 30-40 minutes in a preheated oven at 180 degrees till the tops are golden brown.
- Combine the ingredients of the glaze.Let them cool and come to room temperature before pouring the glaze on top of the buns.
Make sure salt and yeast don’t come in direct contact
The more wet the dough the softer the buns will be.It’s difficult to work with the wet dough,so use generous amount of dry flour on your hands and the rolling surface.