Pioneer Woman Cinnamon Rolls are legendary for a reason. Tender, flaky, buttery, and intensely cinnamon-spiced, these sweet rolls are crowned with a distinctive maple frosting that elevates them from simply delicious to utterly irresistible. Having personally baked countless batches of cinnamon rolls over the years, I can confidently say this recipe, inspired by Ree Drummond, is a standout.
A close up a a pan of frosted cinnamon rolls
When I first stumbled upon the Pioneer Woman’s cinnamon roll recipe back in 2011, I was intrigued by the sheer scale of it. Ree Drummond originally designed this recipe with generous sharing in mind – think delivering warm pans of cinnamon rolls to neighbors, friends, and anyone deserving of a sweet treat. The original recipe is indeed designed to yield a bounty, enough to fill several disposable foil pans. Perfect for potlucks, holiday gatherings, or simply spreading joy!
Why This Pioneer Woman Cinnamon Rolls Recipe is a Game Changer
Are you someone who’s been intimidated by yeast dough or has faced cinnamon roll failures in the past? Perhaps your rolls didn’t rise, became overly dense, or were simply disappointing. If any of this resonates with you, I wholeheartedly urge you to try this recipe. It’s remarkably foolproof and forgiving, designed to ensure every single roll emerges from the oven perfectly soft, fluffy, and bursting with flavor.
Over time, and through many happy baking sessions, I’ve made a few subtle refinements to Ree’s original recipe to tailor it perfectly for home bakers. For this updated guide, I’ve adapted the quantities to create a more manageable batch size, clarified ingredient measurements, and provided even more detailed, step-by-step instructions. This is truly a recipe you’ll want to hold onto, not only for yourself but to share with all your baking enthusiasts.
Close up of a pan of fresh from the oven cinnamon rolls
The Magic Behind Pioneer Woman’s Cinnamon Rolls
What exactly makes Pioneer Woman’s Cinnamon Rolls so exceptionally good? It’s a combination of factors working in perfect harmony. They are wonderfully easy to make, incredibly gooey and moist, delightfully messy in the best way, and simply divine to eat. The dough is rolled exceptionally thin, creating numerous layers that are generously filled with a melt-in-your-mouth mixture of butter, sugar, and fragrant cinnamon. The ratio of filling to dough is absolute perfection, and the resulting spirals are as beautiful as they are delicious.
Our slightly resized version of this cinnamon roll recipe will yield 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 wanting to devour the entire batch. They are that good. For gifting, you can bake them in four disposable 7-inch foil pans. Alternatively, four 8-inch cake pans or three 9-inch cake pans, as used here, work perfectly.
A pan of cinnamon rolls being drizzled with a maple frosting
The Secret Weapon: Unique Maple Frosting
Beyond the incredible cinnamon filling, another defining element of this recipe is the unforgettable maple frosting. This isn’t your average sweet glaze. It’s crafted from powdered sugar, pure maple extract, milk, melted butter, and a surprising touch – a tablespoon of strong brewed coffee. This frosting is generously poured over the warm cinnamon rolls, blanketing them in sweet, maple-infused goodness.
The addition of coffee might sound unexpected, but trust me, it’s a stroke of genius. Just a tablespoon of strongly brewed coffee deepens the flavor profile of the frosting, creating a nuanced taste that complements the cinnamon and maple perfectly. I would never have initially thought to pair coffee with maple extract in a frosting, but it truly works wonders, adding a depth and complexity that is simply irresistible.
The Unusual Dough: Baking Powder and Baking Soda in Yeast Dough?
To achieve the signature soft, tender, almost sweet-bread-like texture and that classic yeasty flavor we all crave in a cinnamon roll, this recipe uniquely combines yeast, baking powder, and baking soda. It’s quite uncommon to find all three leavening agents in one dough recipe, but in this case, it’s what makes these rolls exceptional! This powerful combination of leaveners means the dough requires only a short 30-minute rise time after being shaped into spirals.
Furthermore, a slightly lower oven temperature is key. It ensures the rolls have ample time to rise fully and become wonderfully puffy before the tops become overly browned. The final result is cinnamon rolls that are incredibly soft, puffy, and flaky, with a melt-in-your-mouth texture that is never chewy or tough.
A cake pan filled with warm cinnamon rolls topped with maple frosting
Freezing and Make-Ahead Tips for Pioneer Woman’s Cinnamon Rolls
Can you freeze Pioneer Woman’s Cinnamon Rolls?
While I haven’t personally tried freezing the unbaked dough, I have successfully frozen pans of these cinnamon rolls after baking but before frosting, with fantastic results. Simply thaw them overnight in the refrigerator and then frost them before serving.
Can these cinnamon rolls be made ahead?
Absolutely! The cinnamon roll dough can be prepared up to 3 days in advance. Keep the dough tightly covered in the refrigerator and check on it daily. If it becomes too large, gently punch it down to maintain its size. With just a 30-minute rise time needed for the shaped rolls before baking, this recipe is ideal for making ahead and baking fresh whenever you desire.
Can you double this recipe for cinnamon rolls?
Yes, this recipe is easily doubled if you need to feed a crowd or want a larger batch to share. If doubling, ensure you use a large bowl or Dutch oven for the dough to rise in the refrigerator overnight, as the dough will expand significantly.
Get Ready to Bake!
A pan of frosted cinnamon rolls
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
Rating: 5 from 105 votes
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:
- In a small saucepan, combine milk, vegetable oil, and sugar. Warm over medium heat until sugar dissolves and mixture reaches 95-100°F (lukewarm) on an instant-read thermometer. Remove from heat and pour into a large mixing bowl. Cool if needed to maintain 95-100°F.
- Sprinkle yeast over lukewarm milk mixture and let stand for 5-10 minutes until foamy. Add 4 cups of flour and stir to combine using a wooden spoon or dough hook of a stand mixer. Cover and let rise in a warm place for one hour, or until bubbly and puffed.
- In a separate small bowl, whisk together remaining ½ cup flour, baking powder, baking soda, and salt. Add flour mixture to the risen dough and mix until fully incorporated. Loosely cover bowl with plastic wrap and refrigerate overnight, or up to 2 days. If refrigerating for more than a day, check dough and punch down if necessary to prevent overflowing.
To make the cinnamon rolls:
- Grease 3 (9-inch) cake pans with melted butter and set aside.
- Generously flour a large, clean work surface. Lightly punch down dough and scrape onto countertop. Using floured hands and a floured rolling pin, roll dough into a large rectangle, approximately 30-inches wide and 18-20 inches deep. Dough will be very thin.
- Brush 12 tablespoons of melted butter evenly over the dough surface, leaving a 1-inch border along the far 30-inch side.
- Sprinkle ⅔ cup sugar over butter, followed by ground cinnamon, ensuring even coverage.
- Starting from the 30-inch side closest to you, tightly roll dough into a log. Gently pull dough towards you, tuck and roll, and repeat, keeping it snug as you go. Pinch seam to seal.
- Using a ruler as a guide, cut log into 30 (1-inch) slices using a sharp knife or dental floss. Place rolls, cut side down, in prepared pans.
- Preheat oven to 375°F.
- Let rolls rise in a warm location for 30-40 minutes, until puffed and smooth. To check if risen, gently press edge of a roll; if dough slowly springs back, they are ready.
- Bake at 375°F for 15-20 minutes, or until light golden brown.
- Transfer pans to a wire rack to cool slightly while preparing frosting.
To make the frosting:
- In a medium bowl, combine powdered sugar, maple flavoring, milk, melted butter, strong brewed coffee, and salt.
- Beat with an electric mixer or whisk until smooth and pourable.
- Generously drizzle warm frosting over warm cinnamon rolls. Serve immediately and enjoy!
Recipe Notes:
- Recipe adapted from Pioneer Woman.
- Leftovers: Store in an airtight container in refrigerator. For best taste, bring chilled rolls to room temperature for 30 minutes before serving.
- Unfrosted rolls can be kept at room temperature.
Nutrition information is an estimate.
Originally published January 2011, updated December 2019
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