A tempting close-up of a pan of frosted cinnamon rolls, showcasing their golden-brown tops and swirls of cinnamon.
Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls. With Pioneer Woman’s Overnight Cinnamon Rolls recipe, this dream can easily become your reality. These aren’t just any cinnamon rolls; they’re tender, flaky, incredibly buttery, and bursting with cinnamon flavor, all topped with a luscious maple frosting. This recipe takes the stress out of morning baking by allowing you to prepare the dough the night before, so you can enjoy warm, gooey cinnamon rolls with minimal effort in the morning.
These overnight cinnamon rolls are a game-changer, especially if you’ve ever been disappointed by cinnamon roll recipes that are finicky or time-consuming. Ree Drummond, the Pioneer Woman herself, has crafted a recipe that is surprisingly easy and forgiving, ensuring that each roll emerges from the oven perfectly delicious. Forget about dense, dry, or unevenly risen rolls – this recipe is practically foolproof.
While the original Pioneer Woman’s recipe is designed for sharing (and makes a lot!), this version is perfectly scaled for a family breakfast or a delightful brunch treat. We’ve refined the measurements and instructions to make it even easier for home bakers to achieve cinnamon roll perfection.
A warm pan of cinnamon rolls, fresh from the oven and beautifully golden brown, ready to be frosted.
Why These Overnight Cinnamon Rolls Are a Must-Try
What makes Pioneer Woman’s Overnight Cinnamon Rolls so exceptional? It’s a combination of factors that elevate them above ordinary cinnamon rolls. Firstly, the dough is rolled exceptionally thin, creating numerous layers of buttery, cinnamon-sugar filling in every spiral. The ratio of filling to dough is simply perfect – not too much dough, not too little filling, just blissful harmony in every bite. And let’s not forget the visual appeal – those beautiful spirals are as pleasing to the eye as they are to the palate.
This recipe, perfectly sized to make three 9-inch pans (yielding 30 rolls), is ideal for a family treat or a special occasion. However, be warned: these rolls are incredibly addictive! It’s a good idea to have people to share them with, or you might find yourself tempted to devour the entire pan yourself. They are that good. For gifting, you can also bake them in four 7-inch foil pans, or use four 8-inch cake pans if you prefer.
Maple frosting being generously drizzled over a pan of warm, freshly baked cinnamon rolls.
The Secret Weapon: Maple Coffee Frosting
Beyond the delectable cinnamon filling, the maple frosting is what truly sets these Pioneer Woman cinnamon rolls apart. This isn’t your average sugary glaze. It’s a rich, maple-infused dream made with powdered sugar, real maple extract, milk, melted butter, and a touch of strong brewed coffee. Yes, coffee! That single tablespoon of coffee might seem unusual, but it adds a unique depth of flavor that beautifully complements the sweetness of the maple and cinnamon. It’s a flavor combination you might not expect, but it works wonders.
The Science of Softness: Unique Leavening
Another key to the melt-in-your-mouth texture of these overnight cinnamon rolls is the use of not one, not two, but three leavening agents: yeast, baking powder, and baking soda. This combination is quite unconventional in a yeast dough recipe, but it’s the magic behind the soft, sweet-bread texture and perfect yeasty flavor. This powerful leavening trio also means a shorter rise time after shaping – just 30 minutes!
Furthermore, baking these rolls at a slightly lower oven temperature ensures they rise fully and become wonderfully puffy before the tops get too brown. The result? Cinnamon rolls that are incredibly soft, puffy, and flaky, never chewy. They practically dissolve in your mouth, leaving you craving another bite.
A single cake pan filled with warm cinnamon rolls, generously coated in creamy maple frosting, ready to be served.
Make-Ahead Magic and Freezing Tips
Want to get ahead of the game? The dough for these overnight cinnamon rolls can be prepared up to 3 days in advance. Simply keep it well-covered in the refrigerator and punch it down if it gets too big. The short 30-minute rise time before baking makes this recipe incredibly convenient for busy mornings or planned brunches.
While we haven’t tested freezing the unbaked rolls, baked (but unfrosted) cinnamon rolls freeze beautifully. Simply thaw them out and then frost before serving for a taste of homemade goodness anytime.
Pioneer Woman’s Overnight Cinnamon Rolls Recipe
Prep Time: 30 minutes
Rise Time: Overnight + 30-40 minutes
Cook Time: 15-20 minutes
Total Time: Approximately 1 day, 2 hours, and 15 minutes (including overnight rise)
Yield: 30 rolls
Course: Bread, Breakfast, Brunch
Recipe adapted from: Pioneer Woman (Ree Drummond)
Ingredients:
For the Overnight Cinnamon Rolls Dough:
- 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 Cinnamon 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 (extract)
- 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:
Making the Overnight Dough:
- Warm Liquids: In a small saucepan, combine milk, vegetable oil, and sugar. Heat over medium heat until sugar dissolves and mixture reaches 95-100°F (lukewarm). Use an instant-read thermometer to ensure accuracy. Remove from heat and pour into a large mixing bowl. Cool if necessary to reach the correct temperature.
- Activate Yeast: Sprinkle yeast over the lukewarm milk mixture and let stand for 5-10 minutes until foamy.
- First Flour Addition: Add 4 cups of flour to the yeast mixture and stir until just combined. You can use a wooden spoon or the dough hook of a stand mixer. Cover the bowl and let rise in a warm place for 1 hour. The mixture should become bubbly and puffed.
- Second Flour Mixture: In a separate small bowl, whisk together the remaining ½ cup of flour, baking powder, baking soda, and salt until well combined.
- Combine Dough: Add the flour mixture to the risen dough and mix until all flour is incorporated and a soft dough forms. Loosely cover the bowl with plastic wrap and refrigerate overnight (or up to 2 days). If refrigerating for more than a day, check the dough and punch it down if needed to prevent overflowing.
Shaping and Baking the Cinnamon Rolls:
- Prepare Pans: Grease 3 (9-inch) cake pans with melted butter and set aside.
- Roll Out Dough: Generously flour a large, clean work surface. Lightly punch down the chilled dough and place it on 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 will be very thin.
- Add Filling: Brush 12 tablespoons of melted butter evenly over the dough, leaving a 1-inch border along the far 30-inch side. Sprinkle sugar evenly over the butter, followed by ground cinnamon.
- Roll into Log: Starting from the 30-inch 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. Use a sharp knife or dental floss 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 slightly 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 you prepare the frosting.
Making the Maple Frosting:
- Combine Ingredients: In a medium bowl, combine sifted powdered sugar, maple flavoring, milk, melted butter, strong brewed coffee, and a pinch of salt.
- Mix Frosting: Using an electric mixer or whisk, blend until smooth and pourable.
- Frost Rolls: Generously drizzle the maple frosting over the warm cinnamon rolls. Don’t be shy with the frosting!
- Serve: Serve immediately and enjoy the warm, gooey deliciousness of your homemade Pioneer Woman’s Overnight Cinnamon Rolls.
Recipe Notes:
- Make Ahead: Dough can be made up to 3 days ahead and stored in the refrigerator.
- Storage: Leftover frosted cinnamon rolls can be stored in an airtight container in the refrigerator. For best taste, bring to room temperature before serving or gently warm them. Unfrosted rolls can be kept at room temperature.
- Freezing: Freeze baked, unfrosted rolls for longer storage. Thaw and frost before serving.
- Recipe Adaptation: This recipe is adapted from Pioneer Woman (Ree Drummond).
A close-up, slightly angled view of a pan of frosted cinnamon rolls, showcasing their soft texture and rich maple frosting.
Enjoy the incredible taste and ease of these Pioneer Woman’s Overnight Cinnamon Rolls – the perfect way to start your day or impress your brunch guests!
