These soft, sweet, incredibly easy No-knead Cinnamon Rolls are topped with a decadent vanilla cream cheese icing - the perfect recipe for an unforgettable breakfast or brunch!

milk neutral oil (canola or olive) granulated sugar instant or active dry yeast all-purpose flour baking powder baking soda salt unsalted butter brown sugar cinnamon  cream cheese powdered sugar vanilla extract milk

1. Combine the milk, oil, and sugar in a large pot and place over medium heat until just before boiling. Turn off the heat and let the mixture cool until just warm to the touch.

Warm The Milk

2. Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes.

3. Add 4 cups (500g) of the flour and stir with a wooden spoon until an evenly combined dough has formed.

4. Cover and let sit on the stove to rise for about 1 hour. By the end of the hour, it should have doubled in size and smell yeasty.

5. Add the remaining flour along with the baking powder, baking soda, and salt, and stir until completely combined.

6. Divide the dough in half and roll one half out on a WELL floured surface to about a 12×8 inch rectangle.

7. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.

8. Roll the dough towards you until it is tightly coiled with seam down. Cut into 8 even rolls and place in a greased pie plate or 9-inch round cake pan.

9. Let the rolls rest on the counter for 15-20 minutes while the oven preheats, until they are slightly puffed.  Bake for 20-22 minutes.

10. Whisk together cream cheese and butter in a medium bowl until completely combined and smooth.  Add the vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.

Make The Cream Cheese Frosting

11. Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered.