Irresistible Cinnamon Rolls Pioneer Woman Style: Your Guide to Baking Perfection

Are you searching for the ultimate comfort food that brings warmth and sweetness to any occasion? Look no further than Cinnamon Rolls Pioneer Woman style. This recipe, popularized by Ree Drummond, the Pioneer Woman herself, has become a beloved classic for its tender, flaky texture, rich cinnamon filling, and signature maple frosting. If you’re dreaming of homemade cinnamon rolls that rival bakery perfection, this guide will walk you through every step, ensuring your cinnamon rolls pioneer new heights of deliciousness in your kitchen.

What Makes Pioneer Woman Cinnamon Rolls a Pioneer in Flavor?

Pioneer Woman Cinnamon Rolls aren’t just another sweet treat; they’re a baking experience. Ree Drummond’s recipe stands out for its straightforward approach and consistently delicious results. These aren’t dense, bread-like rolls. Instead, they are delightfully light and layered, thanks to a unique dough-making process. The generous cinnamon filling melts into every spiral, and the distinctive maple frosting elevates them from ordinary to extraordinary. This recipe has earned its place as a “cinnamon rolls pioneer” because it’s both accessible to home bakers and undeniably satisfying.

The Magic of the Dough: Soft, Flaky, and Just Right

The secret to these exceptional cinnamon rolls lies in the dough. Unlike some recipes that rely solely on yeast, Pioneer Woman’s version incorporates both baking powder and baking soda in addition to yeast. This combination creates a beautifully soft, almost melt-in-your-mouth texture that’s not overly chewy. The dough benefits from an overnight rest in the refrigerator, which develops flavor and makes it easier to handle. This patient approach results in rolls that are perfectly puffed and tender every time.

The Signature Filling: Cinnamon and Butter Bliss

What’s a cinnamon roll without a luscious filling? This recipe doesn’t skimp. Melted butter, granulated sugar, and a generous amount of ground cinnamon create a gooey, fragrant center for each roll. The dough is rolled out thinly, maximizing the surface area for this buttery cinnamon mixture. The ratio of filling to dough is perfectly balanced, ensuring every bite is packed with cinnamon goodness.

Maple Frosting: The Crown Jewel

While the cinnamon rolls themselves are incredible, the maple frosting is the crowning glory. This isn’t your typical sugar glaze. Infused with maple extract and a hint of strong brewed coffee, the frosting adds a layer of sophisticated sweetness that complements the cinnamon perfectly. The coffee enhances the maple flavor, creating a depth that is both surprising and utterly addictive. Generously drizzled over warm rolls, this frosting melts slightly and creates a decadent finish.

Close up a a pan of frosted cinnamon rolls

Step-by-Step to Pioneer Woman Cinnamon Roll Success

Ready to bake your own batch of these pioneering cinnamon rolls? Here’s a simplified step-by-step guide based on the Pioneer Woman’s recipe:

Yields: 30 rolls
Prep time: 30 minutes
Cook time: 15-20 minutes
Total time: Approximately 2 hours 15 minutes (plus overnight refrigeration)

Ingredients:

For the cinnamon rolls:

2 cups whole milk
½ cup vegetable oil
½ cup granulated sugar
1 (.25 ounce) package Active Dry Yeast (2 1/4 teaspoons)
4 ½ cups all-purpose flour, separated
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
⅔ cup granulated sugar
3 tablespoons ground cinnamon

For the maple frosting:

4 ounces powdered sugar, sifted
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 Liquids: In a small saucepan, combine milk, vegetable oil, and sugar. Heat over medium until sugar dissolves and mixture reaches 95-100°F (lukewarm). Remove from heat and pour into a large mixing bowl. Cool if needed.
Activate Yeast: Sprinkle yeast over lukewarm milk mixture and let sit for 5-10 minutes until foamy.
First Rise: Add 4 cups of flour and stir until combined. Cover and let rise in a warm place for 1 hour, or until bubbly and puffed.
Combine Dry Ingredients: In a separate bowl, whisk together remaining ½ cup flour, baking powder, baking soda, and salt.
Form Dough: Add flour mixture to the risen dough and mix until incorporated. Loosely cover and refrigerate overnight or up to two days.

To make the cinnamon rolls:

Prepare Pans & Work Surface: Grease three 9-inch cake pans with melted butter. Heavily flour a large work surface.
Roll Out Dough: Punch down dough and roll it out on the floured surface into a large, thin rectangle (approximately 30×20 inches).
Add Filling: Brush melted butter evenly over the dough, leaving a 1-inch border on one long side. Sprinkle sugar and cinnamon evenly over the butter.
Roll and Cut: Starting from the long side closest to you, roll the dough tightly into a log. Pinch the seam to seal. Cut into 30 (1-inch) slices using a sharp knife or dental floss.
Second Rise: Place rolls cut-side down in prepared pans. Let rise in a warm place for 30-40 minutes, until puffed.
Bake: Preheat oven to 375°F. Bake for 15-20 minutes, or until light golden brown.
Cool: Transfer pans to a wire rack to cool slightly while making frosting.

Close up of a pan of fresh from the oven cinnamon rolls

To make the frosting:

Combine Ingredients: In a bowl, combine powdered sugar, maple flavoring, milk, melted butter, coffee, and salt.
Mix Until Smooth: Beat with an electric mixer or whisk until smooth and pourable.
Frost Rolls: Generously drizzle frosting over warm cinnamon rolls. Serve immediately and enjoy your homemade cinnamon rolls pioneer style!

A pan of cinnamon rolls being drizzled with a maple frosting

Tips and Tricks for Perfect Cinnamon Rolls Pioneer Style

Make Ahead: The dough can be made up to 3 days in advance and stored in the refrigerator. This makes it perfect for weekend brunches or holiday mornings.
Freezing: Baked, unfrosted rolls freeze beautifully. Thaw overnight and frost before serving.
Serving Suggestions: These cinnamon rolls are divine on their own, but even better with a cup of coffee or a glass of cold milk. They are perfect for breakfast, brunch, or dessert.
Don’t Overbake: Keep an eye on the rolls in the oven. You want them to be golden brown but still soft. Overbaking can make them dry.
Warm Ingredients: Ensure your milk mixture is lukewarm (95-100°F) when adding yeast to activate it properly.

A cake pan filled with warm cinnamon rolls topped with maple frosting

Conclusion

Pioneer Woman Cinnamon Rolls are more than just a recipe; they are a tradition in the making. Easy to follow, incredibly delicious, and perfect for sharing, these rolls are sure to become a family favorite. Embrace your inner “cinnamon rolls pioneer” and bake up a batch of these irresistible treats today. You’ll be amazed at the joy and warmth they bring to your home.

Pioneer Woman’s Cinnamon Rolls Recipe

Pin Recipe Print Recipe Rate Recipe

5 from 105 votes

Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 1 day d 2 hours hrs 15 minutes mins
Yield: 30 rolls
Course: Bread, Breakfast or Brunch
Author: Tricia

Tender, flaky, buttery, sweet and loaded with cinnamon.

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

To make the dough:

Mix the milk, vegetable oil and sugar in a small sauce pan. Warm over medium heat just until the sugar is dissolved and the mixture reaches 95-100°F (lukewarm) on an instant read thermometer. Remove from the heat and pour into a large mixing bowl. Cool, if needed, until the milk reaches 95° to 100°F on an instant read thermometer.
Sprinkle the yeast over the lukewarm milk mixture and set aside for 5-10 minutes. Add 4 cups of the flour and stir until combined (you can do this by hand with a wooden spoon or use the dough hook of a stand mixer). Cover and let rise for one hour in a warm location. The mixture should be bubbly and puffed.
In a small bowl or 1 cup measure, combine the remaining ½ cup of flour, baking powder, baking soda and salt. Stir together until blended. Add the flour mixture to the dough and mix until all flour is incorporated. Loosely cover the bowl with plastic wrap and refrigerate overnight, or for a day or two, if desired. If rising for more than a day, watch the dough and punch down if needed to prevent overflowing.

To make the cinnamon rolls:

Grease 3 (9-inch) cake pans with melted butter, set aside.
Heavily flour a large, clean work surface. Lightly punch down the dough and scrape out onto the countertop. Using floured hands, and a floured rolling pin, press and roll the dough into a rectangle at least 30-inches wide and about 18 to 20-inches deep. The dough will be very thin.
Brush 12 tablespoons of melted butter over the surface of the dough, leaving a 1-inch border along the 30-inch side farthest away from you.
Sprinkle ⅔ cup of sugar over the butter layer, followed by the ground cinnamon.
Roll the dough into a log starting at the 30-inch side closest to you. Gently pull the dough toward you, then tuck and roll, and repeat, keeping it pretty tight as you go. Next, pinch the seams to seal.
Using a ruler as a guide, cut the rolls into (30) 1-inch slices. You can use a large, thin, sharp knife to cut the rolls, or a long piece of dental floss works very well, too. Place the rolls, cut side down, into the prepared pans.
Preheat oven to 375°F.
Let the rolls rise in a warm location for 30 to 40 minutes. Once risen, the unbaked rolls should be puffed and smooth. To ensure the rolls have risen properly, gently press the edge of a roll with a knuckle. If the dough does not quickly and completely fill back into the depression, the rolls are ready. Bake at 375°F until light golden brown, about 15 to 20 minutes.
Transfer the pans to a rack to cool while preparing the frosting.

To make the frosting:

Using an electric mixer or whisk, combine the frosting ingredients and blend until smooth. The frosting should be thick, but pourable. Generously drizzle over the warm rolls. Feel free to go little crazy and don’t skimp on the frosting. Serve immediately.

Recipe Notes

Recipe adapted from Pioneer Woman.- Leftovers can be stored in an airtight container in the refrigerator. For best results bring the chilled rolls to room temperature for 30 minutes before serving.

Unfrosted rolls may be kept at room temperature.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Pioneer Woman’s Cinnamon Rolls were originally published on Saving Room for Dessert in January 2011, and updated December 2019

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