The Pioneer Woman Cinnamon Roll Casserole: A Step-by-Step Recipe for Perfect Maple Icing Rolls

This recipe, inspired by the renowned Pioneer Woman, Ree Drummond, brings you incredibly soft, pillowy cinnamon rolls drenched in a luscious maple icing. These aren’t just any cinnamon rolls; they are a labor of love, yes, but every minute spent is rewarded with a taste of pure breakfast bliss. If you’re looking to create a memorable morning treat, or a show-stopping dessert that everyone will rave about, look no further than this Pioneer Woman Cinnamon Roll Casserole recipe.

For those familiar with Ree Drummond’s recipes, it’s no surprise that this cinnamon roll recipe is a guaranteed success. These Pioneer Woman cinnamon rolls have become a breakfast staple in many households, and for good reason. The delightful aroma that fills your kitchen as they bake is just a precursor to the mouthwatering, ooey-gooey goodness that awaits. Forget standard frosting; the maple icing elevates these rolls to a whole new level of deliciousness. While the classic cream cheese frosting is always an option, the maple glaze offers a unique and unforgettable flavor profile that perfectly complements the warm cinnamon spice.

Mastering Pioneer Woman’s Cinnamon Roll Casserole: A Detailed Guide

Let’s embark on creating these divine Pioneer Woman cinnamon rolls, broken down into easy-to-follow steps. Gather your ingredients and prepare to transform your kitchen into a bakery!

Ingredients for the Dough:

All-purpose flour is the foundation of these fluffy rolls.
Whole milk provides richness and moisture, contributing to the soft texture.
Vegetable oil adds tenderness to the dough.
Granulated sugar sweetens the dough and aids in yeast activation.
Baking powder and baking soda ensure a light and airy crumb.
Active dry yeast is crucial for the dough to rise and become wonderfully puffy.
Salt balances the sweetness and enhances the flavors.

Step-by-Step Cinnamon Roll Dough Preparation:

Scalding the Milk Mixture: In a saucepan, combine milk, vegetable oil, and sugar. Heat over medium-high heat until scalded – watch for small bubbles forming around the edges, indicating it’s almost boiling. Remove from heat and let it cool until lukewarm. This step is crucial for activating the yeast without killing it.
Activating the Yeast: Once the milk mixture is lukewarm (not hot!), sprinkle in the active dry yeast. Let it sit for a few moments to dissolve and become slightly foamy, which indicates the yeast is active and ready to work its magic.
Combining Wet and Dry Ingredients: Transfer the milk and yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add 8 cups of the flour (reserve 1 cup for later). Mix on low speed until just combined. Alternatively, you can mix by hand in a large bowl using a wooden spoon.
First Rise: Cover the bowl and let the dough rise in a warm place for at least an hour, or until it has nearly doubled in size. This rising time allows the yeast to ferment and create the light, airy texture of the cinnamon rolls.
Adding Remaining Dry Ingredients: After the first rise, punch down the dough to release the air. Incorporate the remaining cup of flour, baking powder, baking soda, and salt. Mix until just combined. Be careful not to overmix at this stage to keep the rolls tender.
Second Rise (Optional, but Recommended): For even fluffier rolls, you can allow the dough to rise for a second time after adding the remaining flour. This step enhances the texture but is not strictly necessary if you’re short on time.

Rolling, Filling, and Shaping the Cinnamon Rolls:

Preparing the Rolling Surface: Generously flour your work surface. This prevents the dough from sticking and makes it easier to roll out.
Dividing and Rolling the Dough: Divide the dough in half. Take one half and form it into a rectangle. Roll it out thinly, maintaining a rectangular shape as much as possible.
Butter, Sugar, and Cinnamon Filling: Drizzle melted butter generously over the rolled-out dough. Sprinkle evenly with sugar and then generously with cinnamon. Don’t be shy with the cinnamon – it’s what gives these rolls their signature flavor!
Rolling and Cutting: Starting from the longest side, tightly roll up the dough into a log. Pinch the seam to seal it. Cut the log into rolls approximately ¾ to 1 inch thick. Dental floss or a serrated knife can be used for clean cuts. Dental floss is often preferred for its ability to slice through without squashing the rolls.
Preparing the Baking Dish: Spread melted butter in the bottom of your baking dish. A 9×13 inch pan is ideal for a large batch, fitting 12-15 rolls. You can also use round or square foil pans.
Arranging and Second Rise of Rolls: Place the cut cinnamon rolls in the buttered pan, leaving a little space between them for rising. Let the rolls rise again for 20-30 minutes. This second rise ensures they are extra soft and puffy when baked.

Baking and Maple Icing:

Baking Instructions: Preheat oven to 375°F (190°C). Bake for 15-18 minutes, or until golden brown. Keep an eye on them to prevent over-browning.
Maple Icing Preparation: While the rolls are baking, prepare the maple icing. Gather powdered sugar, maple flavoring (or extract), milk, melted butter, and a pinch of salt.
Making the Maple Icing: Whisk all icing ingredients together until smooth. The consistency should be thick but pourable. Adjust milk quantity to achieve desired consistency.
Icing the Rolls: Once the cinnamon rolls are out of the oven and still warm, generously drizzle them with the maple icing. The warmth of the rolls will help the icing melt slightly and seep into every crevice.
Serving and Enjoying: Serve these Pioneer Woman cinnamon roll casseroles warm. They are perfect with a glass of cold milk or a hot cup of coffee.

Expert Tips for Pioneer Woman Cinnamon Roll Perfection

Fresh Yeast is Key: Ensure your yeast is fresh. If it’s been sitting in your pantry for a while, it’s best to buy new yeast for this recipe. Fresh yeast guarantees a good rise and fluffy rolls. Storing yeast in the freezer can extend its shelf life.
Don’t Overmix the Dough: Mix the dough just until the flour is incorporated. Overmixing can lead to tough cinnamon rolls. A slightly sticky dough is perfectly normal.
Scald Milk Carefully: Don’t walk away while scalding the milk mixture. You want it just before boiling point – overheating can affect the dough. Look for small bubbles around the edge as a sign of scalding.
Make Dough Ahead (Optional): After the first rise and incorporating all ingredients, you can refrigerate the dough for baking later, even overnight or for a day or two. If it rises too much in the fridge, simply punch it down.
Silicone Mat for Rolling: A silicone rolling mat is an excellent tool for rolling out dough. It prevents sticking and makes cleanup easy.
Dental Floss for Cutting: As mentioned, dental floss provides the cleanest cut for cinnamon rolls, preventing them from being squashed.
Maple Extract Substitute: If you don’t have maple flavoring or prefer vanilla, substitute with vanilla extract in equal amounts for the icing.

Pioneer Woman’s Cinnamon Rolls Recipe Card

Course: Dessert, Breakfast
Cuisine: American
Keyword: Cinnamon Rolls, Pioneer Woman Cinnamon Rolls, Maple Cinnamon Rolls, Holiday Breakfast, Cinnamon Roll Casserole
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: Approximately 15-20 rolls
Calories: 375 kcal per roll (estimated)
Author: Adapted from The Pioneer Woman

Ingredients:

Dough:

4 cups whole milk
1 cup vegetable oil
1 cup granulated sugar
2 packages (or 4 ½ tsp) active dry yeast
9 cups all-purpose flour, divided
1 ¼ tsp baking powder
¾ tsp baking soda
1 tbsp salt
1 ½ cups unsalted butter, melted

Cinnamon Sugar Filling:

2 cups granulated sugar
Ground cinnamon (generous amount)

Maple Icing:

2 lbs powdered sugar
2 tsp maple flavoring (or extract)
½ cup whole milk
¼ cup unsalted butter, melted
⅛ tsp salt

Instructions:

Scald Milk Mixture: In a saucepan, combine milk, oil, and sugar. Heat until scalded. Cool to lukewarm.
Activate Yeast: Sprinkle yeast into lukewarm milk mixture. Let sit until foamy.
Combine Ingredients: In a mixer, combine milk mixture with 8 cups flour. Mix until combined. Let rise for 1 hour.
Add Remaining Dry Ingredients: Punch down dough. Mix in remaining 1 cup flour, baking powder, baking soda, and salt.
Roll and Fill: Divide dough, roll into rectangles. Spread with melted butter, sugar, and cinnamon. Roll up and cut into rolls.
Second Rise: Place rolls in buttered baking dish. Let rise for 20-30 minutes.
Bake: Bake at 375°F (190°C) for 15-18 minutes until golden brown.
Maple Icing: Whisk icing ingredients until smooth. Drizzle over warm rolls. Serve warm.

Recipe Notes:

Use fresh yeast.
Don’t overmix dough.
Scald milk carefully.
Can make dough ahead and refrigerate.
Dental floss recommended for cutting rolls.
Vanilla extract can substitute maple flavoring.

Enjoy these delightful Pioneer Woman cinnamon roll casserole – a perfect treat for any occasion!

Nutrition Facts (approximate per serving):

Pioneer Woman’s Cinnamon Rolls
Amount Per Serving
Calories 375 Calories from Fat 126
% Daily Value*
Fat 14g 22%
Saturated Fat 9g 56%
Cholesterol 23mg 8%
Sodium 175mg 8%
Potassium 102mg 3%
Carbohydrates 55g 18%
Fiber 1g 4%
Sugar 17g 19%
Protein 5g 10%
Vitamin A 280IU 6%
Calcium 44mg 4%
Iron 2.3mg 13%