These no-knead, vegan-friendly cinnamon rolls go from bowl to oven in just over two hours — and they’re so fuss-free you’ll never reach for a boxed mix again.
Note: This version differs slightly from the world-famous original — different measurements, no chemical leaveners, and a touch less sweetness. I’ve tried different yeasts and non-dairy products with success. If you’re loyal to the exact Drummond roll, this is a friendly heads up.
Dough
2 cups (475 ml) milk, dairy or plant (oat, almond, soy, etc.), warmed
1/2 cup (115 g) butter or non-dairy margarine, melted and warm
1/4 cup (50 g) granulated sugar
1 1/2 tsp kosher salt
1 packet (2.25 tsp / 7 g) active dry or instant yeast
5 cups (650 g) all-purpose flour, divided
Filling
1/2 cup (115 g) butter or non-dairy margarine, softened
3/4 cup (160 g) dark brown sugar
2 tbsp (15 g) ground cinnamon
Glaze
One 8-ounce (225 g) block of cream cheese, or an 8-oz tub of non-dairy cream cheese, at room temperature
1 cup (120 g) powdered sugar
1/2 tsp vanilla extract or 1/4 tsp vanilla bean paste
1. Make the dough.
In a large mixing bowl, whisk together the warmed milk, melted butter, sugar, and salt. Add the yeast and give it a quick stir; let it sit for a minute. Stir in 4 1/2 cups (585 g) of the flour using a spoon or dough whisk until there are no dry bits — the dough will be soft and slightly shaggy. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled, about 1 hour.
2. Prep while it rises.
Cube the filling butter and let it soften so it’s spreadable when you need it. Mix the brown sugar and cinnamon in a small bowl. Prepare your baking pan(s): one 9×13-inch pan, two 9-inch round pans, or two 8-inch square pans work well. Grease the pans and line the bottoms with parchment.
3. Roll out the dough.
When the dough has doubled, stir the remaining 1/2 cup (65 g) flour into it and turn it out onto a well-floured surface. Flour the top of the dough and roll it into a large rectangle — roughly 20 inches wide (the side facing you) and as deep as you can comfortably stretch it — keeping the thickness about 1/2 inch.
4. Fill and shape.
Spread the softened butter evenly over the dough, then sprinkle the brown sugar-cinnamon mixture across the surface. Roll the dough away from you into a tight log; as you roll it may stretch longer — aim for something near a 24-inch log if you can.
5. Slice the rolls.
Cut the log into 12 or 16 even pieces. Twelve makes larger, classic buns; 16 yields smaller, muffin-sized rolls. Arrange the rounds in your prepared pan(s).
6. Proof.
If baking immediately, let the shaped rolls rest at room temperature for 30 minutes to finish proofing while you preheat the oven to 350°F (177°C). If you prefer to bake them the next morning, lightly spray plastic wrap with nonstick spray, cover the pan(s), and refrigerate overnight — you can bake straight from the fridge.
7. Bake.
Bake for about 25 minutes, until the edges are golden and a toothpick plunged in the center comes out with sticky cinnamon, not raw dough.
8. Make the glaze.
While the buns are in the oven, beat the room-temperature cream cheese with the powdered sugar and vanilla until smooth.
9. Finish.
Let the rolls cool on a rack for about 5 minutes after baking, then spoon the cream-cheese glaze over each. Serve immediately and enjoy.
Vegan option: Use non-dairy milk, margarine for butter, and vegan cream cheese — the dough is already egg-free.
Faster rise: A warm (but not hot) environment accelerates proofing. Don't expose yeast to temperatures above ~120°F.
Cutting trick: Use unflavored dental floss or a thin, taut string to slice the log cleanly without squashing.
Make-ahead: Refrigerate shaped rolls overnight and bake in the morning; add a few minutes to bake time if needed.
Doneness test: If the middle still seems too gooey, bake a bit longer; tent with foil if the tops brown too quickly.
