No Roll Cinnamon Rolls

Skip the rolling and slicing with these easy no roll cinnamon rolls! Simply pinch off pieces of soft dough, dip them in melted butter, and coat them in cinnamon sugar before baking. All the classic cinnamon roll flavor with less work.

It’s bakes up like an oversized pull apart monkey bread!

I may have fallen for this no roll method.

We’re known for our homemade cinnamon roll recipe, but when I see a new idea based off of the much loved classic cinnamon rolls, I have to try it!

No roll cinnamon rolls have gone viral on Instagram, and I LOVE the idea. We’ve already used our cinnamon roll dough to make dinner rolls, so this takes those dough balls and bakes them in a buttery cinnamon sugar sauce.

Because it’s based on our loved cinnamon roll recipes, it’s foolproof. I shouldn’t have been surprised at how delicious these were, but wow. Irresistible right from the oven!

Try our cinnamon roll casserole and soft cinnamon roll cookies, too.

And if you like rolled cinnamon rolls, try cake mix cinnamon rolls and apple butter cinnamon rolls.

How Do You Make Cinnamon Rolls Without Rolling Out the Dough?

Instead of rolling the dough into a rectangle and slicing it into spirals, divide the risen dough into 12 equal pieces and shape each into a ball. Dip each dough ball in melted butter, then coat it in a brown sugar and cinnamon mixture. Place the rolls in a greased baking dish and let them rise until puffy.

Before baking, dimple the tops, add any remaining butter and cinnamon sugar, and pour heavy cream over the rolls.

Bake until golden brown and finish with cream cheese frosting.

Tips for Soft, Gooey Rolls

• Don’t add too much flour. The dough should be soft and slightly tacky. Adding too much flour can make the cinnamon rolls dry and dense. Start with 4 cups and add more only if needed.
• Let the dough rise until doubled. This first rise helps create light, fluffy rolls. After shaping, let the rolls rise again for 20–30 minutes until puffy.
• Use plenty of cinnamon sugar. Coat each dough ball well with the butter and brown sugar mixture. Sprinkle any leftover cinnamon sugar over the rolls before baking for extra gooey goodness.
• Don’t skip the heavy cream. Pour warm heavy cream over the rolls just before baking. It combines with the cinnamon sugar and butter to create a rich, gooey sauce while keeping the rolls soft.
• Frost while warm. Let the rolls cool slightly, then spread the cream cheese frosting over the top. The warmth helps the frosting melt into the rolls.

Can You Make Them Ahead of Time?

Yes! Prepare the dough, let it rise, then shape the rolls and coat them in butter and cinnamon sugar. Place them in the greased baking dish, cover tightly, and refrigerate overnight instead of letting them rise a second time.

The next morning, let the rolls sit at room temperature until puffy, about 45–90 minutes. Dimple the tops, add any remaining butter and cinnamon sugar, and pour the heavy cream over the rolls just before baking.

No Roll Cinnamon Rolls

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Don't have space or time to roll cinnamon rolls jelly-rolls style? Make our no roll cinnamon rolls by pinching off dough and drenching in butter and a cinnamon sugar mixture before baking.

Servings 12

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rise Time 50 minutes minutes

Total Time 1 hour hour 45 minutes minutes

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Ingredients

 

For the Dough:

• 1 cup warm milk 115 degrees F
• 2 1/2 teaspoons instant dry yeast
• 2 large eggs at room temperature
• 1/2 cup salted butter Melted or very softened, but make sure it isn’t over 110º Fahrenheit.
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour divided

For the coating:

• 3/4 cup salted butter melted
• 1 1/2 cups packed brown sugar
• 3 tablespoons cinnamon
• 1/2 cup heavy cream to drizzle right before baking

For the Frosting:

• 3 ounces cream cheese softened
• 3 tablespoons salted butter softened
• 1 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup warm milk, 2 ½ teaspoons instant dry yeast
• Add the room temperature eggs, butter and sugar. Mix until combined. 2 large eggs , ½ cup salted butter, ½ cup granulated sugar
• Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1 teaspoon salt, 4 ½ cups all-purpose flour
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough. The dough should be elastic and smooth. **The dough should be tacky and will pull away from the sides of the bowl but may stick slightly to the bottom. That’s ok! Don’t be tempted to add more flour at this point. We generally add 4 ¼ cups, but start with 4 cups.
• Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double.
• While the dough is rising, prepare the cinnamon sugar and butter bowls. In one bowl, melt the butter. In another bowl, whisk together the brown sugar and cinnamon. ¾ cup salted butter, 1 ½ cups packed brown sugar, 3 tablespoons cinnamon
• Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.
• Cut 12 equal size dough pieces and roll into a ball shape.
• Dip the dough ball into the butter, then toss it in the cinnamon sugar. Place the coated dough ball in a greased 9×13” pan. Repeat with the remaining dough balls. Save any remaining butter and cinnamon sugar. Let the rolls rise for 20-30 minutes.
• Use your fingertips to dimple the top of the rolls. Then drizzle with any remaining butter and sprinkle with any remaining cinnamon sugar. Pour heavy cream evenly over the rolls. ½ cup heavy cream
• Bake in an oven preheated to 350ºF for about 25 minutes, until the rolls have cooked through. Internal temperature of the rolls should be about 195ºF.
• Allow the rolls to cool slightly while you make the cream cheese frosting.
• In a mixing bowl, use an electric mixer to cream together the cream cheese and butter. Add in the powdered sugar and vanilla. Mix again. Spread the frosting over the warm rolls. 3 ounces cream cheese, 3 tablespoons salted butter, 1 cups powdered sugar, 1 teaspoon vanilla extract

Notes

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.

For that fresh-from-the-oven softness, microwave individual rolls for 15–20 seconds, or until warmed through. To reheat several rolls, cover the baking dish with foil and warm in a 300°F oven for 10–15 minutes. Covering the rolls helps keep them from drying out.

The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 cinnamon roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 607kcal | Carbohydrates: 84g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 402mg | Potassium: 163mg | Fiber: 2g | Sugar: 47g | Vitamin A: 924IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 3mg

Author Julie Clark

Course Breakfast, Dessert, Snack

Cuisine American

Calories 607

Keyword baked, cinnamon, comfort food, cream cheese frosting

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