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Gemma's Bigger Bolder Baking No-Knead Cinnamon Rolls
Hi Bold Bakers! Today I'm sharing with you my favorite method for making yeast doughs
and that is no-knead dough. And with this dough, we are making BIG & BOLD cinnamon rolls.
I really think this is a great technique for a lot of you because you do not need any machine.
Just time. So let's get baking!
So what is no-knead dough? Simply it is a dough that does not require a machine. You
use time. Hours even days to develop the gluten in the dough eliminating the need for a machine.
I'm going to explain it as we go through the recipe.
So we're going to start out in a large bowl. Use the largest bowl you have because we're
also going to proof our dough in this bowl.
In your bowl, put in your flour, salt, and yeast. Don't let the yeast come in direct
contact with the salt so put them on separate sides of the bowl. Once you mix it, it will be totally fine.
In a separate jug, add in your milk, water, honey, and butter.
We're going to heat this in the microwave gently until the butter melts.
You don't want to heat this mix too hot because we're going to add in our eggs to it.
So whisk in your room temperature eggs.
And keep on whisking until they're all combined.
Now we're going to add our liquid to our dry and we're going to mix it with a spatula until
there are no more lumps of flour left.
Run your spatula along the bottom of the bowl to make sure there are no flowery lumps in the bottom.
This no need method is not just for cinnamon rolls. You can make make loafs of bread. You
can make pizza dough. It's a really fantastic technique.
And this is our cinnamon bun dough. It's that easy. Isn't this so much better than using a machine?
Scrape down the sides of the bowl. We're going to cover it in cling film, put a tea towel
on top, and let it proof at room temperature for two hours.
So our dough has been proofing for two hours. It is lovely and bubbly and nice and big.
We're going to put it in the fridge now for overnight and this is where the magic happens.
So I made a cinnamon roll dough yesterday and this is what it looks like.
It grows really big. It smells really boozy,
which is great because that's all flavor. And it's lovely and bubbly.
This is going to make a beautiful dough.
And what I love about this, is that you can actually leave it in the fridge for three
days in advance so you don't have to wake up at the crack of dawn to make cinnamon rolls.
I'm going to set this dough aside for a minute
and we're going to make our smear for the inside of the cinnamon rolls.
For your cinnamon filling, we're going to melt the butter in a bowl.
Add in your brown sugar and your cinnamon. Then mix these ingredients together. And that's
your filling for the inside.
Now it's time to roll out our dough and you're going to see the advantages of letting it
proof overnight and what good it does to the dough.
Just flour your surface
and then turn out your dough.
See all these beautiful strands of gluten,
these developed overnight with time
the same effect you'd get from actually using a mixer.
So this is a much easier method.
When the dough rests, it gets stronger, it grows.
All of the gasses build up. They create these beautiful bubbles
and they also create really good flavor.
This actually might be hard to replicate on a machine.
This is my favorite part when you get your hands dirty and get to work with the dough.
And just start to roll out your dough.
Toss a little bit of flour on top.
And then roll lengthways.
When you're rolling out your dough, if you see it springing back don't worry. It just
means the glutens need a little more time to relax.
So let it sit there for maybe 3 minutes or so
and it will be much easier to roll out.
Now that you've rolled out your dough, it's time to lay on your smear.
Using a knife, spread your smear on the surface of your dough
and just leave a little rim as not to go too far to the edges.
I like to lay my smear on nice and thick because a dry cinnamon roll is not what you're going for.
If you're gonna do it, do it BIG & BOLD!
On top of your smear, you can actually add raisins
or toasted nuts. I'm going to scatter on some pecans.
Now roll up your dough.
Make a tight roll
and then work your way toward the edge.
When you're rolling your dough, your dough might stick to the table so just make sure
you have a lot of flour.
Take your time as well. You don't need to rush this part.
And there's your beautiful cinnamon rolls.
When you've rolled your dough, now it's time to slice them.
So with a nice sharp, serrated knife, we are going to cut two inches. Look at how beautiful that is.
That's all our hard work paying off right there.
I love making these because they look so beautiful even when they're raw.
Place your rolls in a deep baking tray lined with parchment paper.
We're going to put a little bit of room in between them because they're going to proof and grow.
but we do also want them to bake into each other
because that's the beautiful style of batch baking I really like.
Can you believe how gorgeous these look? I can't wait to bake them off. They need one
more proof before they go in the oven
so we're going to cover them in cling film,
put a towel on them and let them rise a little bit longer.
Our cinnamon rolls have been proofing for half an hour, and they're actually ready.
They've kind of grown into each other and that's exactly what we want.
Bake your cinnamon rolls at 375 degrees F for 40-45 minutes or until golden brown.
While our cinnamon rolls are in the oven, we're going to make the cream cheese glaze for the top.
In a bowl, add in your room temperature butter and cream cheese.
And then mix them together with a whisk. Just mix them until combined for around 3 minutes.
And then we're going to add in our icing sugar
and our vanilla extract.
And then mix until well combined.
We are rockin' this Bigger Bolder Baking episode with no machines!
I think our cinnamon rolls are done so let's check them out.
Now tell me they're not some of the most gorgeous cinnamon rolls you ever saw.
Now look. Nice and bubbly.
I cut one of the rolls because I really want you to see the benefits of the no-knead dough.
Do you see all these lovely air bubbles. And texture, that's what the fermenting does.
These rolls are beautiful and brown on top and they've got a gorgeous caramelized bottom
where all the filling sank and baked.
I am one step closer to eating these cinnamon rolls
so while they're still warm, I'm going to cover them in my cream cheese frosting.
Don't be afraid to lay the frosting on thick.
Look at that beautiful texture.
This cinnamon roll recipe is hands down my favorite
and I have a feeling it's going to be yours too.
Thanks so much for watching. And don't forget to subscribe to my channel for more great
recipes like this one. I'll see you back here again next Thursday for more Bigger Bolder Baking.