Pioneer Woman’s Cinnamon Rolls are legendary for a reason: they are incredibly tender, flaky, buttery, and bursting with cinnamon sweetness. These iconic sweet rolls, especially with the unique maple frosting, have become a beloved recipe for home bakers everywhere. Originally designed for sharing in large batches, this recipe is surprisingly approachable, even for novice bakers. If you’ve ever been disappointed by dense or dry cinnamon rolls, prepare to be amazed by this foolproof, flavor-packed recipe.
Close-up of a pan of golden brown Pioneer Woman cinnamon rolls generously frosted with maple icing
These aren’t just any cinnamon rolls; Pioneer Woman’s recipe stands out for its ease and consistent results. Forget about cinnamon roll fails – this recipe is remarkably forgiving, ensuring each roll emerges from the oven perfectly soft and delicious. This updated guide refines the original recipe, offering clearer instructions and optimized measurements to guarantee your baking success. Get ready to discover why these overnight cinnamon rolls are a recipe you’ll want to share and make again and again.
What Makes Pioneer Woman’s Cinnamon Rolls the Best?
Pioneer Woman’s Cinnamon Rolls have earned their rave reviews thanks to a combination of factors that create an exceptional sweet treat. They are wonderfully gooey, delightfully messy, and simply irresistible. The key lies in the dough, rolled incredibly thin to maximize the swirl of buttery, cinnamon-sugar filling in every bite. The ratio of filling to dough is truly perfect, resulting in beautiful spirals that are as pleasing to the eye as they are to the palate.
Our adapted recipe is designed to make three 9-inch pans, yielding 30 generous rolls – perfect for sharing (or indulging!). A word of caution: these cinnamon rolls are incredibly addictive! Make sure you have friends, family, or neighbors ready to enjoy them with you, or be prepared to savor every last crumb yourself. You can easily bake them in disposable foil pans for gifting, or use cake pans as preferred.
A pan of freshly baked cinnamon rolls, golden brown and ready for frosting
The Secret Weapon: Maple Frosting
Beyond the classic cinnamon filling, the maple frosting truly elevates these rolls to another level. This isn’t your typical sugar glaze. Made with powdered sugar, real maple extract, milk, melted butter, and a surprising touch of strong brewed coffee, this frosting is a game-changer. The coffee, just a tablespoon, adds a unique depth of flavor that beautifully complements the maple and cinnamon. It’s an unexpected combination that works wonders, creating a frosting that’s both sweet and subtly complex.
The Science of Softness: Unique Leavening
What’s truly unique about Pioneer Woman’s cinnamon roll recipe is the use of not one, not two, but three leavening agents: yeast, baking powder, and baking soda. This unusual combination is the secret to achieving the incredibly soft, almost melt-in-your-mouth texture that defines these rolls. The yeast provides the classic yeasty flavor, while the baking powder and baking soda contribute to a light and airy crumb.
This powerful leavening blend also means a shorter rise time after shaping – just 30 minutes! Combined with a lower oven temperature, this ensures the rolls rise beautifully in the oven before the tops become overly browned. The result? Soft, puffy, and flaky rolls that are never chewy – they practically dissolve in your mouth with each bite.
Maple frosting being drizzled over a pan of warm cinnamon rolls
Make-Ahead Magic: Overnight Cinnamon Rolls for Easy Mornings
One of the best features of this recipe is its make-ahead flexibility. The dough can be prepared and refrigerated overnight, or even for a couple of days, making it perfect for busy schedules or planned brunches. Imagine waking up to the aroma of freshly baked cinnamon rolls without the morning rush!
Overnight Instructions: Prepare the dough as instructed and allow it to rise for the initial hour. Then, instead of proceeding with shaping, simply cover the bowl tightly with plastic wrap and refrigerate overnight. The next morning, remove the dough from the refrigerator and let it sit at room temperature for about 30-60 minutes to take the chill off. Then, proceed with rolling, filling, shaping, and the final 30-minute rise before baking.
This overnight method not only simplifies your morning but also enhances the flavor of the dough as it develops in the refrigerator.
Freezing and Storage Tips
Freezing Baked Rolls: While we haven’t tested freezing the unbaked dough, baked (but unfrosted) cinnamon rolls freeze beautifully. Simply bake the rolls according to the recipe, let them cool completely, and then wrap pans tightly in plastic wrap and foil. Freeze for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator and then reheat gently in a low oven until warmed through. Frost as directed before serving.
Make-Ahead Dough: As mentioned, the dough can be made 1-3 days ahead and stored in the refrigerator. This flexibility is a lifesaver for holiday baking or weekend breakfasts.
Storing Leftovers: Frosted cinnamon rolls are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, bring chilled rolls to room temperature for about 30 minutes before serving. Unfrosted rolls can be kept at room temperature for a day or two.
A single cake pan filled with perfectly baked cinnamon rolls, topped with creamy maple frosting
Pioneer Woman’s Cinnamon Rolls Recipe
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time (including overnight rise): 1 day, 2 hours, 15 minutes
Yield: 30 rolls
Course: Bread, Breakfast, Brunch
Author: Tricia
Equipment:
- Instant read thermometer
- Rolling pin
- 3 (9-inch) cake pans
Ingredients:
For the Cinnamon Rolls:
- 2 cups whole milk (16oz)
- ½ cup vegetable oil (4oz)
- ½ cup granulated sugar (110g)
- 1 (.25 ounce) package Active Dry Yeast (2 1/4 teaspoons)
- 4 ½ cups all-purpose flour, separated (586g)
- ½ teaspoon baking powder, heaping
- ½ teaspoon baking soda
- 1 teaspoon salt
For the Filling:
- 3 tablespoons unsalted butter, melted (for greasing pans)
- 12 tablespoons unsalted butter, melted (6oz)
- ⅔ cup granulated sugar (135g)
- 3 tablespoons ground cinnamon
For the Maple Frosting:
- 4 ounces powdered sugar, sifted (1 cup or 115g)
- ½ teaspoon maple flavoring (pure maple extract recommended)
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon strong brewed coffee
- Pinch of salt
Instructions:
To Make the Dough:
- Warm Milk Mixture: In a small saucepan, combine milk, vegetable oil, and sugar. Warm over medium heat, stirring until sugar dissolves and mixture reaches 95-100°F (lukewarm) on an instant-read thermometer. Remove from heat and pour into a large mixing bowl. Cool if necessary to ensure temperature is within 95-100°F.
- Activate Yeast: Sprinkle yeast over the lukewarm milk mixture and let stand for 5-10 minutes until foamy.
- First Rise: Add 4 cups of flour to the yeast mixture and stir until combined using a wooden spoon or dough hook of a stand mixer. Cover and let rise in a warm place for 1 hour, or until bubbly and puffed.
- Add Remaining Dry Ingredients: In a separate small bowl, whisk together the remaining ½ cup flour, baking powder, baking soda, and salt. Add this mixture to the risen dough and mix until all flour is incorporated.
- Refrigerate Dough: Loosely cover the bowl with plastic wrap and refrigerate overnight (or up to 2 days).
To Make the Cinnamon Rolls:
- Prepare Pans: Grease three 9-inch cake pans with melted butter and set aside.
- Roll Out Dough: Generously flour a large, clean work surface. Lightly punch down the dough and scrape it onto the countertop. Using floured hands and a floured rolling pin, roll the dough into a large, thin rectangle, approximately 30 inches wide and 18-20 inches deep. The dough should be quite thin.
- Add Filling: Brush 12 tablespoons of melted butter evenly over the dough, leaving a 1-inch border along the far 30-inch side. Sprinkle sugar evenly over the butter, followed by ground cinnamon.
- Roll and Cut: Starting from the 30-inch side closest to you, tightly roll the dough into a log. Pinch the seam to seal. Use a ruler as a guide and cut the log into 30 (1-inch) slices using a sharp knife or dental floss.
- Second Rise: Place rolls, cut side down, in the prepared pans. Let rise in a warm location for 30-40 minutes, until puffed and slightly doubled. To check if risen enough, gently press the edge of a roll; if it springs back slowly, it’s ready.
- Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until light golden brown.
- Cool: Transfer pans to a wire rack to cool slightly while preparing the frosting.
To Make the Maple Frosting:
- Combine Ingredients: In a medium bowl, combine sifted powdered sugar, maple flavoring, milk, melted butter, brewed coffee, and salt.
- Mix Until Smooth: Beat with an electric mixer or whisk until smooth and pourable.
- Frost Rolls: Generously drizzle warm frosting over the warm cinnamon rolls. Serve immediately and enjoy!
Recipe Notes:
- Recipe Adaptation: Adapted from Pioneer Woman.
- Storage: Leftover frosted rolls should be refrigerated in an airtight container and are best served warmed to room temperature. Unfrosted rolls can be stored at room temperature.
- Nutrition Information: Note: Nutritional information is an estimate and may vary based on ingredient substitutions and specific brands.
A tray of frosted cinnamon rolls, cut into squares and ready to serve
Enjoy these incredible Pioneer Woman Overnight Cinnamon Rolls! They are perfect for weekend brunches, holidays, or any time you crave a warm, comforting, and utterly delicious treat.
More Swirly Bread Recipes to Explore:
- Chocolate Babka
- Lion House Rolls
- Strawberry Sweet Rolls
