Pioneer Woman Cinnamon Rolls: The Best Homemade Sweet Rolls Recipe

Pioneer Woman’s Cinnamon Rolls have earned their legendary status for a reason. Tender, flaky, buttery, and intensely cinnamon-spiced, these sweet rolls, crowned with a distinctive maple frosting, are truly irresistible. If you’re searching for a cinnamon roll recipe that’s both achievable for home bakers and delivers bakery-level deliciousness, look no further. This recipe, inspired by Ree Drummond, the Pioneer Woman herself, is a guaranteed crowd-pleaser.

A close up a a pan of frosted cinnamon rolls

First introduced in January 2011, this Pioneer Woman cinnamon roll recipe was originally designed for sharing – and for good reason! The original batch yielded enough rolls to fill 7 or 8 disposable foil pans, perfect for gifting to friends, family, neighbors, or coworkers. While the sheer volume of the original recipe speaks to its popularity, this updated and slightly streamlined version is equally impressive and more manageable for the average home baker.

Why Pioneer Woman’s Cinnamon Rolls Are a Baking Game Changer

Have you ever embarked on a cinnamon roll baking adventure only to be met with disappointment? Perhaps your rolls didn’t rise as expected, proofed unevenly, or simply didn’t live up to your sweet roll dreams. If you’ve experienced cinnamon roll fails, you’ll find immense comfort in this Pioneer Woman recipe.

This recipe stands out for its almost foolproof nature and forgiving steps. Each and every roll emerges from the oven perfectly baked and bursting with flavor. It truly simplifies the process of making homemade cinnamon rolls, ensuring success even for less experienced bakers.

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

Recipe Tweaks and Refinements for Home Bakers

While staying true to the spirit of Ree Drummond’s original recipe, this version incorporates a few thoughtful adjustments for today’s home baker. The recipe has been scaled down to half its original size, making it ideal for smaller gatherings or when you want a more reasonable batch of cinnamon rolls. Ingredient measurements have been carefully refined for precision, and the instructions are even more detailed, guiding you through each step with clarity and confidence. This is a cinnamon roll recipe you’ll want to keep, bake, and share – both the rolls and the recipe itself!

The Secret to the Irresistible Flavor of Pioneer Woman Cinnamon Rolls

What exactly makes Pioneer Woman’s Cinnamon Rolls so incredibly delicious? It’s a combination of factors that work together in perfect harmony. They are wonderfully gooey, delightfully messy in the best way, and simply sublime. The dough is rolled exceptionally thin, which allows for a generous amount of filling, a rich blend of melted butter, sugar, and fragrant cinnamon. The ratio of filling to dough is absolute perfection, creating those beautiful, spiraled layers that are as visually appealing as they are tasty.

This resized cinnamon roll recipe will still yield approximately three 9-inch pans, each filled with 10 generous rolls. A word of caution – these cinnamon rolls are seriously addictive! Make sure you have plenty of people to share them with, otherwise, you might find yourself tempted to devour them all. They are that good.

For baking, you can opt for disposable 7-inch foil pans, which are ideal for gifting. Alternatively, use 8-inch cake pans or 9-inch cake pans, as shown in the images.

![A pan of cinnamon rolls being drizzled with a maple frosting](https://www.savingdessert.com/wp-content/uploads/2011/01/Pioneer Woman cinnamon rolls being generously drizzled with homemade maple frosting.*

The Unforgettable Maple Frosting: A Pioneer Woman Signature

Beyond the delectable cinnamon filling, another defining characteristic of Pioneer Woman’s Cinnamon Rolls is the unique maple frosting. This isn’t your average sweet glaze. Crafted from powdered sugar, pure maple extract, milk, melted butter, and a touch of strong brewed coffee, this frosting is generously drizzled over the warm cinnamon rolls, creating a luscious and flavorful topping.

The addition of just one tablespoon of strong brewed coffee might seem unexpected, but it lends a subtle depth and richness to the frosting, harmonizing beautifully with the maple and cinnamon notes. It’s a flavor combination you might not initially think of, but it truly elevates these cinnamon rolls to another level of deliciousness.

The Unexpected Ingredient for Soft and Fluffy Rolls

A unique aspect of this recipe is the inclusion of both baking powder and baking soda in a yeast dough. Typically, yeast is the primary leavening agent in cinnamon rolls. However, the addition of baking powder and baking soda contributes to the incredibly soft, almost sweet-bread-like texture and the distinct yeasty flavor that defines a truly exceptional cinnamon roll.

It’s unusual to find a recipe that calls for three leavening agents, but in this case, it’s a stroke of genius. This combination allows for a shorter rise time – just 30 minutes after shaping the rolls into spirals. Furthermore, baking these rolls at a slightly lower oven temperature ensures they have ample time to rise fully before the tops brown too quickly. The result? Soft, puffy, and flaky rolls that are wonderfully tender and practically melt in your mouth, without any chewiness.

![A cake pan filled with warm cinnamon rolls topped with maple frosting](https://www.savingdessert.com/wp-content/uploads/2011/01/Pioneer Woman cinnamon rolls in a round cake pan, covered in creamy maple frosting.*

Freezing and Make-Ahead Tips for Pioneer Woman Cinnamon Rolls

Want to get ahead on your baking? Good news! While freezing the unbaked rolls isn’t recommended, you can absolutely freeze pans of baked, unfrosted cinnamon rolls with fantastic results. Simply thaw them out and frost before serving.

The cinnamon roll dough itself can also be prepared in advance, up to 3 days ahead of baking. Keep the dough well-covered in the refrigerator, and check on it daily. If it expands too much, gently punch it down to maintain size. With a quick 30-minute rise time after shaping, these Pioneer Woman Cinnamon Rolls are perfect for making ahead and baking fresh whenever you desire.

For larger gatherings, this recipe easily doubles. If doubling, allow the dough to rise overnight in a large pot or Dutch oven in the refrigerator to accommodate its expansion.

Pioneer Woman’s Cinnamon Rolls Recipe

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 day 2 hours 15 minutes
Yield: 30 rolls
Course: Bread, Breakfast or Brunch
Author: Tricia (Adapted from Pioneer Woman)

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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

More Sweet Roll Recipes to Explore

If you love sweet rolls, 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