Pioneer Woman’s Cinnamon Rolls are renowned for their comforting, homemade goodness, and for very good reason. These aren’t just any cinnamon rolls; they are tender, flaky, buttery, and intensely cinnamon-spiced, enveloped in a luscious maple frosting. If you’re looking for a sweet treat that will impress friends and family, or simply elevate your weekend brunch, look no further than this recipe inspired by Ree Drummond, the Pioneer Woman herself.
A close up a a pan of frosted cinnamon rolls
What makes Pioneer Woman’s Cinnamon Rolls so exceptional? For starters, they are surprisingly easy to make, even for novice bakers. Forget about dense, dry disappointments; this recipe is designed to be foolproof, ensuring soft, fluffy rolls every single time. Have you ever been let down by a cinnamon roll recipe that didn’t rise or turned out tough? This Pioneer Woman-inspired version is incredibly forgiving and delivers consistent, delectable results.
One of the secrets to these incredible cinnamon rolls is the generous filling. Imagine layers of thinly rolled dough swirled with melted butter, sugar, and a fragrant blend of cinnamon. The ratio of filling to dough is simply perfect, creating those beautiful spirals that are as pleasing to the eye as they are to the palate. Each bite is a delightful balance of sweet dough and rich, spiced filling.
This recipe makes a generous amount of cinnamon rolls, perfect for sharing – or indulging! You can easily bake them in multiple pans for gifting to neighbors, coworkers, or loved ones. However, be warned: these cinnamon rolls are incredibly addictive! It’s hard to resist devouring more than one, especially when they are fresh from the oven and slathered in that signature maple frosting.
Close up of a pan of fresh from the oven cinnamon rolls
Speaking of frosting, the maple frosting is another element that sets these cinnamon rolls apart. This isn’t your typical sugary glaze. The maple frosting is rich, flavorful, and slightly tangy, thanks to a touch of strong brewed coffee – a surprising ingredient that elevates the entire flavor profile. The combination of maple extract and coffee creates a unique depth that perfectly complements the warm cinnamon and sweet dough. It’s a flavor combination you won’t forget.
Another unique aspect of this Pioneer Woman-inspired recipe is the use of baking powder and baking soda in addition to yeast. This trifecta of leavening agents is unusual for a yeast dough, but it’s what gives these rolls their signature soft, sweet-bread texture. They rise beautifully in the oven, becoming incredibly light and airy, practically melting in your mouth with each bite. The lower baking temperature ensures they rise fully before the tops brown, resulting in perfectly cooked, tender cinnamon rolls.
A pan of cinnamon rolls being drizzled with a maple frosting
Want to make these cinnamon rolls ahead of time? No problem! The dough can be prepared and refrigerated for up to three days, making it perfect for weekend baking or holiday breakfasts. You can also freeze baked, unfrosted rolls for enjoying later. Simply thaw and frost when you’re ready to serve. And if you need to feed a crowd, the recipe is easily doubled.
A cake pan filled with warm cinnamon rolls topped with maple frosting
Pioneer Woman’s Cinnamon Rolls Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes (plus overnight refrigeration)
Yield: 30 rolls
Course: Bread, Breakfast, Brunch
Author: Tricia (Adapted from Pioneer Woman)
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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
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon strong brewed coffee
- Pinch of salt
Instructions
Make the Dough:
- Warm Milk Mixture: In a small saucepan, combine milk, vegetable oil, and sugar. Heat over medium until sugar dissolves and mixture reaches 95-100°F (lukewarm). Use an instant-read thermometer to ensure accurate temperature. Remove from heat and pour into a large mixing bowl. Cool if necessary to reach 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. Cover the bowl 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 fully incorporated.
- Refrigerate Dough: Loosely cover the bowl with plastic wrap and refrigerate overnight, or for up to two days. If refrigerating for more than a day, punch down the dough if needed to prevent overflowing.
Assemble and Bake the Cinnamon Rolls:
- Prepare Pans & Work Surface: Grease three 9-inch cake pans with melted butter and set aside. Heavily flour a large, clean work surface.
- Roll Out Dough: Lightly punch down the refrigerated dough and scrape it onto the floured surface. Using floured hands and a rolling pin, roll the dough into a large rectangle, approximately 30×20 inches and very thin.
- Add Filling: Brush 12 tablespoons of melted butter evenly over the dough, leaving a 1-inch border along one long side. Sprinkle sugar evenly over the butter, followed by ground cinnamon.
- Form Rolls: Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam to seal.
- Cut Rolls: Using a ruler as a guide, cut the log into 30 (1-inch) slices. A sharp knife or dental floss works well for clean cuts. Place rolls cut-side down in the prepared pans.
- Second Rise: Preheat oven to 375°F. Let the rolls rise in a warm place for 30-40 minutes, until puffed and lightly doubled. To check if risen enough, gently press the edge of a roll; if it springs back slowly, they are ready.
- Bake: Bake at 375°F for 15-20 minutes, or until light golden brown.
- Cool: Transfer pans to a wire rack to cool slightly while making the frosting.
Make Maple Frosting:
- Combine Ingredients: In a mixing bowl, combine sifted powdered sugar, maple flavoring, milk, melted butter, strong brewed coffee, and a pinch of salt.
- Mix Until Smooth: Use an electric mixer or whisk to blend until smooth and pourable.
- Frost Rolls: Generously drizzle warm frosting over the warm cinnamon rolls immediately before serving.
Recipe Notes
- Recipe adapted from Pioneer Woman.
- Storage: Leftover frosted cinnamon rolls can be stored in an airtight container in the refrigerator. Bring to room temperature or warm slightly before serving for best results. Unfrosted rolls can be stored at room temperature.
- Freezing: Baked, unfrosted rolls freeze well. Wrap tightly and freeze for up to 2 months. Thaw completely and frost before serving.
- Make Ahead: Dough can be made 1-3 days ahead and refrigerated.
- Doubling: Recipe can be easily doubled for larger batches. Use a large pot for rising doubled dough in the refrigerator.
A pan of frosted cinnamon rolls
Enjoy these warm, gooey, and utterly delicious Pioneer Woman’s Cinnamon Rolls! They are perfect for any occasion and sure to become a family favorite.
Here are a few more swirly bread recipes you might also enjoy:
Chocolate Babka
A pan of Lion House swirled rolls being brushed with melted butter
