Quick Mix No-Knead Cinnamon Rolls

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Quick Mix No-Knead Cinnamon Rolls

star rating (4) rate this recipe »
Published prior to 2008

This one is a bit more work than the other Quick Mix recipes, but still PDQ (pretty darned quick).

4 cups (17 ounces) Quick Mix
1/4 cup (1 3/4 ounces) sugar
2 large eggs (or 3 tablespoons whole dried eggs + 1/4 cup water or milk)
1/2 cup + 1 to 2 tablespoons (4 1/2 to 5 ounces) water or milk
1 teaspoon vanilla or 1/2 teaspoon butter-vanilla flavor powder

3/4 cup (5 1/2 ounces) light brown sugar, firmly packed
1 tablespoon (1/4 ounce) Instant Clearjel® OR 2 tablespoons (1/2 ounce) unbleached all-purpose flour
2 teaspoons (1/8 ounce) ground cinnamon
3 tablespoons butter or vegetable shortening (butter yields better flavor)
2 tablespoons water
1/2 cup diced pecans or raisins (optional)
1/2 cup cinnamon chips or cinnamon Flav-R-Bites (optional)

1 cup (4 ounces) glazing sugar or confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons cream or 2 to 3 tablespoons water or milk

Dough: In a medium-sized bowl (or plastic bag, if you're traveling), whisk together all of the dry ingredients, including the dried eggs, if you're using them. In a separate bowl, whisk together the fresh eggs (or extra water for the dried eggs, if you're using them), the water or milk, and the flavor. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.

Filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the shortening or butter. Add water to form a spreadable paste; reserve the nuts and chips for later.

Assembly: Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1-inch slices.

Lay the rolls in a lightly greased 9 x 13-inch pan. Bake them in a preheated 350°F oven for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, then spread or drizzle them with the glaze, which you've made by whisking together the sugar, vanilla, and cream or water. For best flavor and texture, serve the rolls warm. Yield: 12 rolls.


  • star rating 08/29/2014
  • jcornwell from KAF Community
  • The ingredients went together quickly and easily. Rolling out the dough was no problem and the dough rose and filled my 10 x 10 pan. The cinnamon rolls were perfect and quite tasty. I've made this recipe several times and every time they came out long enough to end up as crumbs and a smear of icing. A great hit with family and friends. Great welcome wagon gift for new neighbors.
  • star rating 03/09/2014
  • Amber from Alabama
  • The dough was very sticky so I had to add a lot of flour to be able to roll it out. After rolling it out, the dough was fairly thin to get it the specified size. As I was rolling it up, the dough would crumble apart. I was able to roll it and put it in the pan using a bench scraper to keep the rolls together. The finished rolls tasted ok (to have used the quick mix) but were crumbly. They almost have to be eaten with a fork. I would not make these again. Not a recipe I have come to expect from KAF.
    I suspect the flour you added while rolling out your dough, made the dough too dry and the rolls crumbly. Would you like to troubleshoot together? Please give us a call on the Hotline (855 371 2243).~Jaydl@KAF
  • star rating 10/13/2009
  • Marie D. Polito from Poughkeepsie,N.Y
  • The Recipe for this Quick Mix No -Knead Cinnamon Rolls are Awesome ! I made the dough with no problem at all.. It's so easy to make. and so delicious. My whole family enjoyed the Cinnamon Rolls. Thanks to you King Arthur for All your wonderful recipes.