No Knead Cinnamon Rolls

So guess what?

After I had successfully made a no knead cheese naan, I decided that I was superhuman. I was a bread making genius.

Ok… in actual fact, I suck at making bread. The kneading kind of bread. I’ve made bread so many times that they mostly ended up in the vitamix like this… except for these buns. I don’t know what’s wrong with me.

But the no kneading type of bread… well, that’s a different story. It’s like I was born to be lazy.

No knead cinnamon rolls? No work… No sweat. *grins

I ate my first cinnamon roll at Cinnabon. Don’t judge me.

I thought that it was the best thing that ever happened to me. I couldn’t wrap my head around the fact on I’ve been missing something so delicious all this time.

Ironically, I never ate it again… until I married Mr. V.

He loves cinnamon rolls. Period.

Since I’m a self proclaimed genius (aka lazy bum) at this no knead stuff… let’s just say I won the best wife of the century award when I made these babies for him. No, not real kids. Cinnamon Roll babies. They were so light… so soft like air with spirals of buttery sweet spiced filling topped with sticky sugary madness.

I think there was a tear or two when he finished the last rolls. Not because he was touched, but because we were out of rolls.

These no knead cinnamon rolls use a 78% hydration. It’s very sticky. After rising, it’s also super soft. Flour generously to ease handling when shaping, rolling and cutting them. They may be a pain for some of you, but trust me, when it reaches your mouth after baking, everything will seem worthwhile. Like giving birth really.

Like the idea of no knead stuff? You’re going to love this No knead Garlic Cheese Naan. Soft, pillowy, buttery garlic flavored naan with oozing melting cheese inside. To die for.

Also, if you haven’t already, check out my last post: Chicken Katsu Rice Burger. Crispy on the outside, juicy & moist on the inside Chicken Katsu with curry & lettuce smack in between two pan seared rice patties.

 

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No Knead Cinnamon Rolls                 Makes 9 rolls in a 9″ pan

what you need:

Rolls
1/2 cup + 1 tbs warm milk (115F)
2 tbs sugar
1 1/2 tsp dry active yeast
2 1/2 cups (10.6 oz) all purpose flour
1 tsp salt
1/2 cup plain yogurt, room temperature
1 egg, room temperature, lightly beaten
2 tbs melted butter and more for greasing pan
1 tsp vanilla extract

Filling
2 tbs unsalted butter, softened
1/3 cup cane sugar
1/3 cup brown sugar
2 1/2 tbs ground cinnamon

Glaze
3 tbs whole milk
1 1/2 tbs butter, melted
1 cup powdered sugar
1/4 tsp vanilla extract
Pinch of salt

directions:

1. Activate Yeast: In a small bowl, add the sugar to the warm milk. Give it a quick stir. Add the yeast, gently mix it and let sit for 15 minutes.

2. Dough: In a large bowl, combine the flour and salt. Add the yeast mixture, yogurt, egg, butter and vanilla extract. Using a wooden spoon, mix until everything is well incorporated. Roughly shape it into a dough. Pour a little oil around the bowl and on the dough. Use your hands to grease the surface of the dough so it doesn’t stick to the bowl.

3. 1st Rise: Cover the bowl with saran wrap and place it in a warm, draft free area for 2 hours or until dough doubles in size.

4. Shape: Generously flour your work area. Shape the dough into a log (about 13″ long). Flour a rolling pin and the dough and roll to flatten it. Shape it into a rectangle shape (about 14″ X 17″, 1/4″ thick) making sure the underside of the rectangle is sufficiently floured for easier rolling later.

5. Fill: Combine the cane sugar, brown sugar and ground cinnamon together. Spread the soften butter on the dough and evenly sprinkle the sugar cinnamon mixture, leaving one 1/2″ side dry for sealing the rolls later.

6. Roll: The dough is extremely soft, so handle it gently. Start rolling slowly from the edge. Roll as tight as you can. You may need to dust some flour on the dough to help with rolling. Pinch the seam to seal the rolls. Flour your work area and turn the rolled dough seam side down.

7. Cut & 2nd Rise: Use a dental floss to cut into 9 pieces (each about 1 1/2″ wide). Place them on a greased 9″ square or round pan. Cover and let the rolls rise for 1 hour. It will be noticeably puffier.

8. Bake: Bake the rolls at 350 F for 25-30 minutes or until browned.

9. Rest: Remove the rolls from the pan immediately and let cool for 5 minutes on a wire rack.

10. Icing: Combine the milk, melted butter, powdered sugar, vanilla and salt. Mix well. If you want a shiny invisible glaze, slather it on while buns are hot. If not, let the rolls cool for 5 minutes and then slather the icing. Want more icing? Make more icing.