Indulge in the Best Ever Pioneer Woman Cinnamon Rolls with Maple Frosting

Pioneer Woman Cinnamon Rolls are legendary for a reason. These aren’t just any cinnamon rolls; they are tender, flaky, intensely buttery, and generously loaded with cinnamon sweetness in every single bite. If you’re on the hunt for a cinnamon roll recipe that will truly impress, look no further. This recipe, inspired by Ree Drummond, the Pioneer Woman herself, will guide you to baking sweet rolls that are simply unforgettable.

Three pans of baking cinnamon rolls, no frosting

Forget about cinnamon roll fails. Have you ever attempted homemade cinnamon rolls only to be met with disappointment? Perhaps they didn’t rise as expected, or the dough was tough, or the flavor just wasn’t there. With Pioneer Woman’s Cinnamon Rolls, those worries are a thing of the past. This recipe is remarkably easy to follow, incredibly forgiving, and practically guarantees perfect, delicious cinnamon rolls every time. It’s a foolproof recipe that will build your baking confidence and deliver rave reviews from anyone lucky enough to taste them.

This updated recipe is crafted to be even more user-friendly for the home baker. While the original Pioneer Woman recipe is designed for large batches – perfect for sharing with the whole neighborhood – this version is scaled down and refined for the home kitchen. Ingredient measurements have been precisely tuned, and the instructions are even more detailed and clear, ensuring your baking success. This is a must-have recipe that you’ll want to share along with the mouthwatering cinnamon rolls themselves!

What exactly makes Pioneer Woman’s Cinnamon Rolls so incredibly delicious? It’s a combination of factors that work together in perfect harmony. Firstly, the dough is rolled out exceptionally thin. This technique maximizes the ratio of the rich cinnamon filling to the soft, tender roll. Speaking of the filling, it’s a decadent blend of melted butter, sugar, and cinnamon, creating that signature gooey center we all crave. The spiral design isn’t just pretty; it ensures that each bite is packed with flavor and that delightful gooey texture. It’s truly cinnamon roll perfection!

Three pans of fresh from the oven cinnamon rolls.

This resized Pioneer Woman Cinnamon Rolls recipe yields three 9-inch pans, each filled with 10 generous rolls. A word of caution: these cinnamon rolls are seriously addictive! Make sure you have friends, family, or neighbors ready to share these with, otherwise, you might find yourself tempted to devour them all. They are that good! For gifting, you can bake them in four 7-inch disposable foil pans. Alternatively, four 8-inch cake pans or three 9-inch cake pans, as shown here, work beautifully.

Beyond the irresistible cinnamon filling, the truly standout element of Pioneer Woman’s Cinnamon Rolls is the unique maple frosting. This isn’t your average sweet glaze. The maple frosting is a luscious concoction of powdered sugar, pure maple extract, milk, melted butter, and a secret ingredient: a touch of strong brewed coffee. Don’t be surprised by the coffee – just a tablespoon enhances the maple flavor and adds a depth that perfectly complements the cinnamon spice. It’s a flavor combination you might not expect, but it’s absolutely divine. This generous drizzle of maple frosting over warm cinnamon rolls takes them to a whole new level of deliciousness.

Fresh, warm cinnamon rolls on a plate

Another secret to the incredible texture of these cinnamon rolls lies in the dough itself. The recipe uniquely incorporates baking powder and baking soda alongside yeast. This unusual combination of leavening agents is key to achieving the soft, almost sweet-bread-like texture and distinct yeasty flavor that defines a truly exceptional cinnamon roll. While it’s uncommon to see three leaveners in a yeast dough, it’s precisely this bold approach that makes these rolls so special. This combination also means a shorter rise time – just 30 minutes after shaping. Furthermore, baking at a lower oven temperature ensures the rolls rise fully before the tops over-brown, resulting in soft, puffy, and wonderfully flaky rolls that practically melt in your mouth, never chewy or tough.

Thinking ahead? You might be wondering about freezing and make-ahead options. While freezing the unbaked dough isn’t recommended, baked (but unfrosted) Pioneer Woman Cinnamon Rolls freeze exceptionally well. Simply wrap them tightly and freeze for future enjoyment. For make-ahead convenience, the cinnamon roll dough can be prepared up to 3 days in advance. Keep it well-covered in the refrigerator and punch it down if needed to manage its size. With only a 30-minute rise required after shaping, these are perfect for preparing ahead and baking fresh whenever you desire. And yes, you can easily double this cinnamon roll recipe if you need to feed a crowd or want to have plenty to share. If doubling, use a large pot or Dutch oven for overnight refrigeration as the dough expands significantly.

A pan of fresh baked cinnamon rolls being drizzled with icing

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 or Brunch

Author: Tricia

Pin RecipePrint RecipeRate Recipe

⭐️ 5 from 105 votes

Prevent your screen from going dark

Tender, flaky, buttery, sweet and loaded with cinnamon. The best homemade cinnamon rolls you’ll ever bake!

Equipment

Instant read thermometer
Rolling pin
3 (9-inch) cake pans

Ingredients

For the 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 (pure maple extract recommended)
2 tablespoons milk
1 tablespoon unsalted butter, melted
1 tablespoon strong brewed coffee
Pinch of salt

Instructions

To make the dough:

In a small saucepan, combine the milk, vegetable oil, and granulated sugar. Warm over medium heat until the sugar dissolves and the mixture reaches 95-100°F (lukewarm) on an instant read thermometer. Remove from heat and pour into a large mixing bowl. Cool slightly if needed to ensure the mixture remains between 95° to 100°F.
Sprinkle the active dry yeast over the lukewarm milk mixture and let it sit for 5-10 minutes until foamy. Add 4 cups of the all-purpose flour and stir until just combined. You can mix by hand with a wooden spoon or use the dough hook of a stand mixer. Cover the bowl and let the mixture rise in a warm place for one hour. It should become bubbly and puffed.
In a separate small bowl, whisk together the remaining ½ cup of flour, baking powder, baking soda, and salt until well blended. Add this dry flour mixture to the risen dough and mix until all flour is 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 it down if necessary to prevent overflowing.

To make the cinnamon rolls:

Grease three 9-inch cake pans with 3 tablespoons of melted butter and set aside.
Generously flour a large, clean work surface. Lightly punch down the chilled dough and scrape it out onto the floured countertop. Using floured hands and a floured rolling pin, roll the dough into a large rectangle, at least 30 inches wide and 18 to 20 inches deep. The dough will be very thin.
Brush 12 tablespoons of melted butter evenly over the entire surface of the dough, leaving a 1-inch border along the 30-inch side farthest from you.
Sprinkle ⅔ cup of granulated sugar evenly over the buttered dough, followed by the ground cinnamon.
Starting from the 30-inch side closest to you, tightly roll the dough into a log. Gently pull the dough towards you as you tuck and roll, keeping it firm. Pinch the seam to seal the log.
Using a ruler as a guide, cut the log into 30 (1-inch) slices. A large, thin, sharp knife or a length of dental floss works well for clean cuts. Place the cinnamon rolls, cut side down, in the prepared cake pans.
Preheat oven to 375°F (190°C).
Let the shaped rolls rise in a warm location for 30 to 40 minutes, or until noticeably 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 in the preheated oven at 375°F (190°C) for 15 to 20 minutes, or until lightly golden brown.
Transfer the pans to a wire rack to cool slightly while you prepare the maple frosting.

To make the maple frosting:

In a medium bowl, using an electric mixer or whisk, combine the sifted powdered sugar, maple flavoring, milk, melted butter, strong brewed coffee, and a pinch of salt. Blend until smooth and creamy. The frosting should be thick yet pourable.
Generously drizzle the maple frosting over the warm cinnamon rolls. Don’t be shy with the frosting! Serve immediately and enjoy the gooey goodness.

Recipe Notes

Recipe adapted from Pioneer Woman, Ree Drummond.

Storage: Leftover Pioneer Woman Cinnamon Rolls are best stored in an airtight container in the refrigerator. For optimal taste and texture, bring chilled rolls to room temperature for about 30 minutes before serving. Unfrosted rolls can be stored at room temperature.
Freezing: For longer storage, freeze baked, unfrosted rolls. Thaw completely and frost before serving.

Nutrition information is an estimate and varies based on ingredient substitutions.

Nutrition

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