Refrigerated No Knead Cinnamon Rolls (2024)

These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days. Remove the rolls from the refrigerator and let sit at room temperature 30 minutes before baking. Pick the option that works best for you, but don’t chill longer than 2 days total.

Refrigerated No Knead Cinnamon Rolls

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Yield

18 rolls

Difficulty

Intermediate

Prep Time

0:25

Bake Time

15 to 20 minutes

Chill Time

2 hours to 2 days

Rise Time

30 to 45 minutes

Ingredients

Dough
4-1/2 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs
Cinnamon Filling:
1/4 cup butter OR margarine, melted
2/3 cup sugar
2 teaspoons ground cinnamon
Vanilla Icing
2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

Directions

Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat milk, water, and 1/3 cup butter until very warm (120^° to 130^°F); butter does not need to melt. Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
Remove dough from refrigerator and punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. Roll remaining dough to 16 x 10-inch rectangle. Brush 2 tablespoons butter over dough. Combine sugar and cinnamon in a small bowl. Sprinkle evenly with half of Cinnamon Filling. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 9 equal pieces. Repeat with remaining dough, butter and filling. Place 12 rolls in a greased 13 x 9-inch baking pan and remaining 6 rolls in a greased 8 x 8-inch baking pan. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
Bake in a preheated 375°F oven for 15 to 20 minutes or until done. Remove from oven and immediately invert onto wire racks. Cool.
Combine powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Drizzle rolls with Vanilla Icing.