No-Knead Cinnamon Rolls

No-Knead Cinnamon Roll recipe,

I found this recipe on Pinterest, and it’s the only cinnamon roll recipe I make now. It’s originally from a blog called pReCiouS MoMentS. I’ve changed measurements that were in grams to cups or tablespoons, to make it easier to American cooks to follow. I also changed the scalding instructions — I wanted an exact temperature to aim for so I didn’t scorch the milk or kill the yeast, and it takes much less than an hour for my milk to cool to the right temperature. My rolls also have less filling, and I’ve added a glaze.

No-Knead Cinnamon Rolls

No-Knead Cinnamon Roll recipe,
first round of ingredients ready

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1 cup milk

1/4 cup brown sugar

1/4 cup canola oil

1 teaspoon yeast

1 cup all-purpose flour

1 cup white whole-wheat flour

No-Knead Cinnamon Roll recipe,
Scald at 150 degrees Fahrenheit

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt


1 Tablespoon cinnamon

4 Tablespoons brown sugar

2 Tablespoons unsalted butter, melted



1/2 cup powdered sugar

1/4 teaspoon vanilla

1 Tablespoon milk

No-Knead Cinnamon Roll recipe,
dough before rising for the first time

Mix milk, sugar and vegetable oil in a pan. Scald by heating to 150°F. Leave to cool for about 20 minutes, or until the temperatures is between 105°F and 115°F. Sprinkle yeast over the scaled mixture and let sit for about 5 minutes.

Place 2 cups flour in a mixing bowl. Make a well in the center and add scalded mixture. Stir with a spatula until it comes together to form a thick batter. Cover and let the batter sit for at least 1 hour.

No-Knead Cinnamon Roll recipe,
I was probably cutting them a little less than 1-inch thick. You could also just cut it into 20 equal size slices.

Add the remaining 1/4 cup flour, baking powder, baking soda, and salt. Stir until the mixture comes together. Rolls can be made now, or covered and chilled until needed. Dough will be easier to work with if chilled.

When ready to make the rolls, mix ground cinnamon and sugar in a small bowl. Dust the work surface and the top and bottom of dough freely with flour. Roll out the dough into a thin, rectangular shape. Dust the dough and work surface with flour when necessary.

Brush the rolled out dough with melted butter. Sprinkle the cinnamon sugar mixture evenly over the surface. Roll the dough neatly in a line towards you, rolling as tightly as possible. Pinch the seams to seal.

No-Knead Cinnamon Roll recipe,
Top image: rolls before rising. Bottom image: rolls after rising. The size change isn’t really noticeable until after baking

Cut into 1-inch thick slices and arrange in a baking pan greased with butter. Use one 9×13-inch baking pan, or two 8×8-inch baking pans. Place the rolls close together so that they are almost touching.

Cover and leave to rise for 30 to 60 minutes, or until the rolls double in size. Rolls can be left to chill in the fridge over night and baked the next morning. If rolls have doubled in size in the refrigerator, bake right away. Otherwise leave to sit on counter until they double. Bake in preheated oven at 375°F for 12-16 minutes, or until golden brown.

Let rolls cool on the counter. Mix glaze ingredients and drizzle over cooled rolls.


This is my favorite cookie. You need to plan ahead a little, since they will not bake right if the dough isn’t chilled first, but otherwise they are very easy to make. The recipe is from a close family friend, who was kind enough to bake them for me on a frequent basis when I was a child, and then gave me the recipe when I started baking in my own kitchen.snickerdoodles

Snicker Doodles

IMG_3981 print this recipe

1 cup butter

1-1/2 cups sugar

2 eggs

1-3/4 cups white, unbleached flour

1 cup whole wheat flour

2 teaspoons cream of tartar

IMG_39891 teaspoon baking soda

1/4 teaspoon salt

1 Tablespoon brown sugar

2 Tablespoons cinnamon

Mix butter and sugar until smooth. Add eggs and beat to incorporate eggs. Add dry ingredients and stir to combine. Chill dough thoroughly, at least 1 hour.

IMG_3992Remove from refrigerator and roll into balls the size of a walnut. Roll each cookie in mixture of brown sugar and cinnamon.

Place about 2 inches apart on ungreased cookie sheet. Bake until light brown but still soft, 7-9 minutes at 375°F. Do no over-bake.

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Apple Crisp

Apple Crisp recipe
A piece of warm apple crisp. Also tastes good with ice cream

I’m particularly fond of this recipe. I’ve tweaked the original recipe so much that I consider this wholly mine. My family refers to it as “Marissa’s perfect apple crisp”. My dad likes it so much that he picks out the best apples that fall from our trees and brings them in so I can bake with them. These pictures are from first one I’ve made with this year’s fresh apples. You can also use thawed-out frozen apple pieces. Just reduce water in the filling to 1 or 1-1/4 cup (depending on how much liquid is in the apples when you unthaw them).

Perfect Apple Crisp

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6 cups apples

Apple Crisp recipe
topping the crisp

¾ cups sugar

¼ cup all-purpose flour

2 Tablespoons whole wheat flour

1 ½ teaspoon cinnamon

1 ½ cups water


1 ¼ cups brown sugar

¾ cups all-purpose flour

½ cup whole wheat flour

1 ¼ cups quick oats

10 tablespoons melted butter

Place chopped apples in a greased 9” x 13” glass baking pan. Spread dry ingredients over the apples. Pour water over the filling, and mix thoroughly.

Apple Crisp recipe
ready to come out of the oven

Mix all toping ingredients in a bowl until crumbly. (I usually melt the butter in a large, microwave-safe bowl and then mix the dry ingredients into that.) Spread topping over the apples.

Bake for 30-35 minutes at 350°F, or until heated through and bubbling.

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