No Knead Cinnamon Rolls

Step 1

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

Step 2

Place 600g/20oz flour, remaining sugar and salt in a bowl. Mix to combine.

Step 3

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Step 4

Mix until combined with wooden spoon - it will be like a sticky muffin batter, not kneadable.

Step 5

Rise # 1: Cover with cling wrap and place in a warm place (25C/77F+) to rise for around 1 1/4 - 1 1/2 hrs or until almost tripled in volume. (Note Dough surface should be bubbly (see video or photos in post).

Step 6

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.

Step 7

Mix cinnamon and sugar in a bowl.

Step 8

Uncover dough, mix with spoon to deflate.

Step 9

Sprinkle half Extra Flour on work surface, pour dough on, sprinkle over remaining Extra Flour. Use hands to incorporate the flour into the dough - it may not absorb it all (or need more), the dough will stop absorbing flour when it's no longer sticky, should be soft, pliable.

Step 10

If work surface is now flour free, sprinkle with more flour.

Step 11

Shape dough into log, then roll out into 28 x 48 cm / 11 x 19" rectangle.

Step 12

Pour over butter, then brush all over, then sprinkle with cinnamon sugar.

Step 13

Roll up firmly, then shape into an even log.

Step 14

Cut into 12 pieces (4cm / 1.6"), then place on tray (3 x 4).

Step 15

Cover with tea towel then place in warm place for 40 minutes or until almost doubled.

Step 16

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Place shelf in the middle of the oven.

Step 17

Bake for 20 minutes, rotating the tray at 16 minutes.

Step 18

Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. Tap the middle ones - they should sound hollow.

Step 19

Optional: Brush with 1 tbsp / 15g melted butter to remove any residual flour spots.

Step 20

Use paper overhang to lift rolls onto cooling rack (key step - Note 5). Cool for 1 hour (will still be warm).

Step 21

Use a spoon to frost with glaze. Best served warm!

Step 22

Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 - 15 seconds).

Step 23

Add icing sugar, beat to incorporate. Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly (see video).