Wednesday, December 22, 2010

I like big buns and I can not lie. (No-Knead Cinnamon Rolls)

My baby turned five.

((Brief pause as I recompose myself.))

For her birthday breakfast she has requested cinnamon rolls.

I make a few varieties of cinnamon rolls, but for my baby girl, I went with the rich, decadent, brioche dough.....

No-Knead Cinnamon Rolls
((Printable Recipe))

No-Knead Brioche Dough:
(I use half this dough to make one batch of rolls)
1 1/2 c. lukewarm water
1 - 1 1/2 T. yeast
1 1/2 T. kosher salt
8 large eggs, beaten lightly
1/2 c. honey (I prefer dark, raw honey)
3 sticks unsalted butter, melted
7 1/2 c. flour

Mix water, yeast and honey together.  Mix in butter, eggs and salt.  Add the flour and keep stirring until it is all incorporated.

Place in a large container with a loose fitting lid.

Store in the refrigerator for up to 4 days.

It's that easy.... NO KNEADING!


(Well, almost.)

When ready to use, rip off a cantaloupe size chunk and place on a floured counter top.  Let it warm up a bit while you prepare the filling.

*My dough is dark in color because 
I use whole wheat flour and ground flax seed. 


3/4 c. packed dark brown sugar
1/4 c. granulated sugar
2 tsp. cinnamon
1/8 tsp. cloves (optional)
1/8 tsp. salt
1 T. unsalted, melted butter (yes, only 1 tablespoon)

Mix all of the above with a fork until it resembles wet sand.

Set the filling aside as you roll out the dough.

Top with filling.

Roll baby roll (from the short end.)

Use dental floss to cut the rolls.

With five in my family I cut 10 rolls and placed them in a buttered 13 X 9 inch glass baking dish.

At this point you can cover it with plastic wrap and chill until the morning you're ready to bake.

Keep it covered and allow to warm up and rise a bit.  (30 minutes to an hour)
Don't let them rise too much because they will continue to rise as they bake.

Set your oven to 350 degrees F.

1 c. powdered sugar
2 T. buttermilk (or milk)
2 T. soft butter (or cream cheese)
1 tsp. vanilla

*the birthday girl helping stir

Add enough milk until you reached the desired consistency.  (I like it thick.)

Bake for about 30- 35 minutes.

Cool for about 5 to 10 minutes.


(Dough from Artisan Bread's )


  1. Bri and I need to check out this book again! I love that the recipe only calls for a little bit of butter and brown sugar. I may need to tweak PW's recipe a bit.
    I made two pans of rolls in cast iron for my sisters and their husbands. I'm hoping they will love them. Love your blog, I will have to add it to my favorites. Merry Christmas!

  2. Thanks 'Young Adventures'! Still trying to figure this whole blog thing out.

    The only part of this recipe that actually came from the Artisan Bread book is the brioche dough. The filling and and glaze came from a Cook's Illustrated recipe for a biscuit style cinnamon roll that I also make.

    Can't wait to try mine in a cast iron next time. Thanks for the idea!

  3. How much whole wheat flour and ground flax seed do you use instead of the regular flour?



  4. Zoe, I would do a 50/50 mix of white flour and whole wheat flour and about 1-2 tablespoons of ground flax seed.

  5. Thanks so much! I enjoy reading your blog btw. :)

  6. This is truly decadent!! You had me at Brioche dough!

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