Hey guys, today I'm showing you how to make super easy Cinnamon Rolls without needing to knead or even using a machine! All you need is a bit of time and you'll have the most perfect soft fluffy sweet cinnamon roll ever! I hope you get it a try and you wont regret this one! So follow the step by step instructable below to make your own!

Step 1: Ingredients and Tools

INGREDIENTS

The Dough:

3 ½ C All-Purpose Flour
2 t Salt
3 t Yeast
1 C Milk
1/3 C Water
¼ C melted unsalted Butter
¼ C Honey
2 room temp Eggs

The Filling:

½ C unsalted Butter
1 ¼ C packed Light Brown Sugar
2 ½ T ground Cinnamon
Cream Cheese

The Glaze:

4 oz room temp Cream Cheese
1 C Powdered Sugar
¼ C room temp unsalted Butter
½ t Vanilla Extract

TOOLS

Measuring Cup
Whisk
Emulsion Blender
Rolling Pin
All Clad Sauce Pan 3qt or any sauce pan
misc. utensils

Step 2: The Dough: Dry Ingredients

Starting with the dough, combine all of the dry ingredients in a very large bowl (keep your salt and yeast on separate sides of the bowl until you start combining everything together).

Step 3: The Dough: Wet Ingredients

In a saucepan add in the milk, water, melted butter and honey. Then go to the stove top and warm everything up on medium low until it is blood temperature (same temperature as your finger). Whisk in the eggs quickly and pour them into the mix.

Step 4: Combine Wet and Dry Ingredients

Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps left. Be sure to get in all the way to the bottom and mix completely. Scrape down the dough from the sides of the bowl.

Step 5: Cover & Refrigerate

Cover the bowl, and let the dough rise for 2 hours at room temperature. It will triple in size within that time. The two images show a before and after the 2 hour waiting period. You can see that the dough has risen perfectly. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS (over-night is best). It can be refrigerated for up to 3 days before using in case you can't get to it the next day. The gluten will continue to develop in the refrigerator. When you take it out of the refrigerator you will see that the gluten has developed perfectly by doing a simple pull and stretch test, this is quite satisfying to play with.

Step 6: The Filling

We cant have cinnamon rolls without the filling, so let's get to it! Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Once everything is combined, set aside. You can also tell by the color of the filling it will look dark and wet.

Step 7: Rolling It Out!

Transfer the dough to a floured work surface, and roll it into a rectangle approximately 1/4” thick. It doesn't have to be a perfect rectangle but make sure that your dough is approximately 1/4" thick, I used a ruler to measure my dough thickness. This will insure that the dough won't break or tear when you roll the buns.

Step 8: Spread the Filling

Spread the filling over the dough, I started with a fork but moved on to a spoon because it was easier. Leave a narrow margin around the edges uncovered. This way the filling won't spill out when you roll the buns in the next step.

Step 9: Roll It!

Starting with a long edge, gently roll the dough into a log shape. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.

Step 10: Slice and Prep. for Oven

Slice the roll in half, and slice that in half and keep slicing until you have 16 “evenish” rollsIn a deep baking pan lined with parchment space the buns in the pan. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 1 hour. Once the rolls have risen they are ready for the oven!

Step 11: Bake

Preheat the oven to 375 degrees F. Uncover the pan, and bake the buns for 40 to 45 minutes, until they're a deep golden brown. Rotate the tray during baking for even heat distribution and they will get golden brown all over. While they are baking make your glaze (next step).

Step 12: The Glaze

In a large bowl beat the cream cheese, sugar, butter and vanilla together with a whisk until well combined. I began with a whisk but ended up using the hand mixer to complete the job. The glaze should be a smooth, silky, creamy consistency.