Pioneer Woman Cinnamon Rolls: The Ultimate Guide to Fluffy Perfection

If you’re searching for the ultimate comfort food that combines tender dough, a burst of cinnamon, and a luscious maple frosting, look no further than Pioneer Woman Cinnamon Rolls. This recipe, popularized by Ree Drummond, the Pioneer Woman herself, has won hearts for its incredible flavor and surprisingly easy process. These aren’t just any cinnamon rolls; they are a delightful experience from start to finish, perfect for a cozy breakfast, a special brunch, or a sweet treat any time of day.

Three pans of baking cinnamon rolls, no frosting

What Makes Pioneer Woman’s Cinnamon Rolls So Irresistibly Good?

Pioneer Woman’s Cinnamon Rolls stand out from the crowd for several reasons. Firstly, the dough is incredibly tender and flaky, achieving that perfect melt-in-your-mouth texture that is the hallmark of a great cinnamon roll. This isn’t a dense, chewy roll; it’s light, airy, and wonderfully soft. Secondly, the generous cinnamon filling, made with melted butter and plenty of sugar and spice, creates a gooey and flavorful center in every spiral. The ratio of filling to dough is expertly balanced, ensuring each bite is bursting with cinnamon goodness. Finally, the unique maple frosting elevates these rolls to another level, adding a rich, sweet, and slightly tangy finish that complements the cinnamon perfectly.

Easy Cinnamon Roll Recipe: No Need to Fear Yeast!

Many home bakers shy away from cinnamon rolls, fearing the complexities of yeast dough. However, this Pioneer Woman cinnamon roll recipe is remarkably easy and forgiving, even for novice bakers. Forget about cinnamon roll disasters – this recipe is designed to be foolproof. If you’ve struggled with yeast doughs in the past, with rolls that didn’t rise or turned out tough, this recipe is your answer. The clear instructions and forgiving nature of the dough ensure that each roll comes out of the oven perfectly puffed and delicious. You’ll be amazed at how simple it is to create bakery-quality cinnamon rolls in your own kitchen.

Recipe Tweaks for Home Bakers: Perfectly Portioned Cinnamon Rolls

The original Pioneer Woman cinnamon roll recipe was designed for sharing – and sharing a lot! It yielded a massive quantity, perfect for large gatherings. However, this updated version is thoughtfully scaled down, making it ideal for families or smaller groups. While still generous, this recipe creates a more manageable amount, typically filling three 9-inch pans with ten rolls each. This resizing ensures less waste and allows home bakers to enjoy these incredible cinnamon rolls without being overwhelmed by leftovers. Ingredient measurements have also been fine-tuned for accuracy, and the instructions are even more detailed, guiding you through each step with clarity and confidence.

Three pans of fresh from the oven cinnamon rolls.

The Secret Weapon: Maple Frosting with a Coffee Kick

While the cinnamon rolls themselves are exceptional, the maple frosting is the element that truly sets this recipe apart. This isn’t your average sweet glaze; it’s a sophisticated maple frosting with a surprising depth of flavor. Made with powdered sugar, real maple extract, milk, and butter, the frosting is generously drizzled over the warm rolls, melting into every crevice. But the secret ingredient is a tablespoon of strong brewed coffee. Don’t worry, your cinnamon rolls won’t taste like coffee! Instead, the coffee enhances the maple flavor, adding a subtle richness and complexity that you won’t find in other frostings. It’s an unexpected yet brilliant combination that perfectly complements the cinnamon and elevates the entire dessert.

The Magic of Three Leavening Agents: Soft and Fluffy Texture

What’s the secret to the unbelievably soft and fluffy texture of these Pioneer Woman cinnamon rolls? It’s the unique combination of leavening agents used in the dough. Unlike most yeast dough recipes that rely solely on yeast, this recipe incorporates baking powder and baking soda in addition to yeast. This trio of leaveners might seem unusual, but it’s the key to achieving the signature texture. The yeast provides the classic yeasty flavor and rise, while the baking powder and baking soda contribute to the incredibly light and airy crumb. This powerful combination also means a shorter rise time after shaping – just 30 minutes – making this recipe even more convenient. A lower baking temperature also plays a role, allowing the rolls to rise fully before the tops brown, resulting in soft, puffy, melt-in-your-mouth cinnamon rolls every time.

Fresh, warm cinnamon rolls on a plate

Make-Ahead Tips and Freezing Instructions

Planning ahead? Pioneer Woman Cinnamon Rolls are perfect for that! The dough can be made up to 3 days in advance and stored in the refrigerator. This makes it easy to break up the preparation and bake fresh rolls whenever you desire. If you need to make the dough ahead of time, simply keep it well-covered in the refrigerator and punch it down if it gets too large. For longer storage, baked cinnamon rolls (before frosting) freeze beautifully. Simply wrap them tightly and freeze for up to a month. When ready to serve, thaw and frost as directed.

Share the Cinnamon Roll Joy (or Double the Batch!)

These Pioneer Woman Cinnamon Rolls are meant to be shared. They are the perfect treat to bring to gatherings, gift to neighbors, or simply enjoy with loved ones. But be warned – they are incredibly addictive! If you’re baking for a crowd or want to ensure you have plenty to go around (or freeze some for later!), this recipe easily doubles. If doubling, make sure to use a large bowl or Dutch oven for the dough to rise in the refrigerator overnight, as it will expand 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: 1 day 2 hours 15 minutes
Yield: 30 rolls
Course: Bread, Breakfast or Brunch
Author: Tricia

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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

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