Pioneer Woman’s Cinnamon Rolls have achieved legendary status among home bakers, and for good reason. These sweet rolls are renowned for their incredibly tender, flaky, and buttery texture, generously loaded with cinnamon filling and topped with a unique maple frosting. If you’re searching for a cinnamon roll recipe that’s both foolproof and utterly delicious, look no further. This guide delves into what makes Pioneer Woman’s Cinnamon Rolls so special, provides a resized recipe perfect for home baking, and offers expert tips to ensure your cinnamon rolls are a guaranteed success.
A close up a a pan of frosted cinnamon rolls
Why Pioneer Woman’s Cinnamon Rolls Are a Must-Try
What sets Pioneer Woman’s Cinnamon Rolls apart from the rest? It’s a combination of factors that contribute to their exceptional taste and texture:
- Foolproof Recipe: Tired of cinnamon roll recipes that are finicky and unpredictable? This recipe is remarkably forgiving and easy to follow, even for novice bakers. Say goodbye to dense, under-risen rolls – this recipe is designed for consistent success.
- Incredible Texture: The dough is rolled out thinly, creating numerous layers that result in a tender, flaky, and melt-in-your-mouth texture. These aren’t chewy or tough cinnamon rolls; they are light, airy, and incredibly soft.
- Perfect Filling Ratio: The generous cinnamon filling, made with melted butter, sugar, and cinnamon, is perfectly balanced with the dough. Every bite is bursting with warm, sweet cinnamon flavor.
- Unique Maple Frosting: The maple frosting is a game-changer. Infused with maple extract and a hint of coffee, it adds a depth of flavor that complements the cinnamon rolls beautifully. This isn’t your average sugary glaze; it’s a sophisticated and delicious topping that elevates these rolls to another level.
Close up of a pan of fresh from the oven cinnamon rolls
Key Ingredients and Techniques
This recipe incorporates some unique elements that contribute to its exceptional results:
- Multiple Leavening Agents: Unlike many yeast dough recipes, Pioneer Woman’s Cinnamon Rolls utilize a combination of yeast, baking powder, and baking soda. This trifecta of leavening agents ensures a light and airy texture and reduces the rising time significantly.
- Warm Milk Mixture: Warming the milk, vegetable oil, and sugar mixture to a lukewarm temperature (95-100°F) is crucial for activating the yeast and creating a favorable environment for dough development.
- Thinly Rolled Dough: Rolling the dough out very thinly is key to achieving the signature flaky layers and perfect filling distribution in these cinnamon rolls.
- Maple Coffee Frosting: The addition of a tablespoon of strong brewed coffee to the maple frosting might seem unusual, but it enhances the maple flavor and adds a subtle richness that is simply irresistible.
A pan of cinnamon rolls being drizzled with a maple frosting
Resized Pioneer Woman’s Cinnamon Rolls Recipe
This resized recipe makes three 9-inch pans of cinnamon rolls, perfect for sharing or enjoying over a few days.
Yields: 30 rolls
Prep time: 30 minutes
Cook time: 15-20 minutes
Total time: Approximately 2 hours 15 minutes (including rise time and chilling)
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
Equipment:
- Instant read thermometer
- Rolling pin
- 3 (9-inch) cake pans
Instructions:
To Make the Dough:
- Warm Milk Mixture: In a small saucepan, combine milk, vegetable oil, and sugar. Warm over medium heat until sugar is dissolved 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 slightly if needed to reach the correct temperature.
- 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 stand mixer with a dough hook. Cover and let rise in a warm place for 1 hour, or until bubbly and puffed.
- Combine Dry Ingredients: In a separate small bowl, whisk together the remaining ½ cup flour, baking powder, baking soda, and salt.
- Second Rise (in Refrigerator): Add the flour mixture to the dough and mix until fully incorporated. Loosely cover the bowl with plastic wrap and refrigerate overnight or for up to two days. If refrigerating for more than a day, check the dough and punch down if needed to prevent overflowing.
To Make the Cinnamon Rolls:
- Prepare Pans: Grease three 9-inch cake pans with melted butter and set aside.
- Roll Out Dough: Heavily flour a large, clean work surface. Punch down the dough lightly and scrape it onto the floured surface. Using floured hands and a floured rolling pin, roll the dough into a large rectangle, approximately 30 inches wide and 18-20 inches deep. The dough should be very thin.
- Add Filling: Brush the entire surface of the dough with 12 tablespoons of melted butter, 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 for clean cuts.
- Arrange in Pans: Place the cinnamon rolls, cut side down, in the prepared pans.
- Preheat and Final Rise: Preheat oven to 375°F (190°C). Let the rolls rise in a warm place for 30-40 minutes until puffed and smooth. To check if they are ready, gently press the edge of a roll; if the dough slowly springs back, they are ready to bake.
- Bake: Bake at 375°F (190°C) 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 Frosting:
- Combine Ingredients: In a mixing bowl, combine sifted powdered sugar, maple flavoring, milk, melted butter, strong brewed coffee, and salt.
- Mix Until Smooth: Beat with an electric mixer or whisk until smooth and pourable.
- Frost Rolls: Generously drizzle the maple frosting over the warm cinnamon rolls. Serve immediately and enjoy!
A cake pan filled with warm cinnamon rolls topped with maple frosting
Tips for Baking Perfect Cinnamon Rolls
- Don’t Overheat the Milk: Ensure the milk mixture is lukewarm (95-100°F), not hot, to avoid killing the yeast. Use an instant-read thermometer for accuracy.
- Refrigerate the Dough: Refrigerating the dough overnight or for a day or two is crucial for flavor development and makes the dough easier to handle.
- Roll Dough Thinly: Don’t be afraid to roll the dough very thin to achieve those desirable flaky layers.
- Use Dental Floss for Cutting: For perfectly shaped cinnamon rolls, use a piece of unflavored dental floss to slice the log instead of a knife. This prevents squashing the rolls.
- Don’t Overbake: Bake until light golden brown to keep the rolls soft and tender. Overbaking can make them dry.
- Frost While Warm: Frost the cinnamon rolls while they are still warm so the frosting melts slightly and seeps into the rolls.
Make-Ahead and Storage Instructions
- Make-Ahead Dough: The cinnamon roll dough can be made up to 3 days in advance and stored in the refrigerator. Punch down the dough if it rises too much in the fridge.
- Freezing Baked Rolls: Baked, unfrosted cinnamon rolls freeze well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and frost before serving.
- Storing Leftovers: Store leftover frosted cinnamon rolls in an airtight container in the refrigerator for up to 3 days. For best results, bring chilled rolls to room temperature or warm them slightly before serving. Unfrosted rolls can be kept at room temperature for a day.
Enjoy Your Homemade Pioneer Woman’s Cinnamon Rolls!
Pioneer Woman’s Cinnamon Rolls are a truly special treat that are perfect for breakfast, brunch, or any time you crave a warm, comforting, and utterly delicious pastry. With this guide and recipe, you’re well on your way to baking cinnamon rolls that will impress your family and friends. Get ready to experience the joy of homemade cinnamon rolls that are tender, flaky, and bursting with cinnamon-maple goodness!
