Cinnamon Crescent Rolls - No knead
Calories: 8
Adjust Servings Here: 24 rolls
Description
These cinnamon crescent rolls are my soft crescent rolls filled with cinnamon sugar. Soft and buttery, yet light and airy. These rolls use a no-knead dough that takes just five minutes to combine.
Ingredients
- 180 ml (¾ cups) Milk
- 30 g (2 tbsp) Sugar white
- 100 g (2 large) Eggs large
- 7 g (2¼ tsp) Instant dry yeast (1 envelope)
- 500 g (4 cups) All-purpose flour
- 9 g (1 tsp) Kosher salt
- 60 g (¼ cups) Butter unsalted room temperature
Cinnamon spread
- 60 g (¼ cup) Soft Butter unsalted, room temperature
- 100 g (½ cups) Brown sugar
- 1 tbsp Ground cinnamon ground
Plus
- ½ Egg beaten for egg wash
Instructions
- Yeast mixture - Combine the milk, yeast, sugar, and egg in a mixing bowl. Mix them until they are well incorporated. This will ensure an even distribution of flavors throughout the dough.180 ml Milk, 30 g Sugar, 100 g Eggs, 7 g Instant dry yeast
- Dry ingredients - Then, add the flour and salt, followed by the soft, room-temperature butter. Combine well. Using a spatula or your hands, mix everything together until you have no dry flour visible.500 g All-purpose flour, 9 g Kosher salt, 60 g Butter
- Rise - Cover the bowl and leave to rise on the counter for 45 to 60 minutes or until doubled in size. Then, transfer to the refrigerator and chill for another 45 to 60 minutes. Since this dough is very buttery, chilling the dough makes it easier to handle.
- Roll - Once all the dough is doubled and chilled, it’s time to shape it. Roll it out onto a floured surface into a 12 x 12 circle. Using a rolling pin, gently flatten the dough until it is around ¼ inch thick.
- Filling - Combine the soft, room-temperature butter, sugar, and ground cinnamon for the cinnamon filling. Then, spread it over the rolled crescent dough using an offset spatula.60 g Soft Butter, 100 g Brown sugar, 1 tbsp Ground cinnamon
- Shape - Cut the circle into 12 equal wedges using a knife or pizza cutter. Roll up each wedge from the wide end to form a crescent shape. Repeat with the other portion of the dough.
- Proof - Place the crescents onto a baking sheet lined with parchment paper, leaving space between each one to allow for rising. Cover the rolls with a clean kitchen towel and let them rise warmly for about an hour or until they have doubled in size.
- Bake - Finally, preheat your oven to 375°F /190°C/ 5. Brush the rolls with egg wash and bake the rolls for 15-18 minutes until golden brown and fragrant. The aroma that fills your kitchen as they bake is simply heavenly.1/2 Egg
- Butter - When you remove them from the oven, brush them with melted butter while still warm to add a nice buttery flavor.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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