No-Roll Cinnamon Rolls
- 50 min
- Serves 12
- 5 ingredients
20 minutes to prep, 30 to cook. These no‑roll cinnamon rolls are soft, fluffy pull‑apart bites coated in buttery cinnamon‑sugar and finished with a warm heavy‑cream drizzle. Shaped into balls instead of rolled, they resemble XL monkey‑bread, making them perfect for breakfast or a sweet snack.
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Method
Pinch off twelve balls of cinnamon roll dough.
Melt three‑quarters cup butter in a bowl.
Combine one and a half cups brown sugar with three tablespoons cinnamon and mix well.
Dip each dough ball in the melted butter, then roll it in the cinnamon‑sugar mixture, ensuring an even coating.
Arrange the coated dough balls in a greased 9×13‑inch pan, cover, and let them rise for 20–30 minutes.
Create dimples in the risen dough, drizzle the remaining melted butter over the surface, and sprinkle any extra cinnamon‑sugar.
Pour half a cup of warm heavy cream evenly over the rolls.
Bake at 350°F for 25–30 minutes, or until the tops are golden and the interior is gooey.
Tips while you cook
- Cover while rising
- Cover the arranged dough balls and let them rise for 20–30 minutes before adding butter and cream.
- Create dimples before adding toppings
- Make dimples in the risen dough before drizzling butter and extra cinnamon‑sugar.
- Evenly drizzle warm cream
- Pour the half‑cup of warm heavy cream evenly over the rolls just before baking for uniform moisture.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Julie Clark’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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