This Pioneer Woman’s cinnamon rolls recipe is the ultimate comfort food, featuring soft, fluffy dough, a sweet cinnamon-sugar filling, and a rich maple frosting that’s impossible to resist. These Pioneer Womans Cinnamon Rolls are perfect for a cozy weekend breakfast or a special holiday treat.
I’ve always found Ree Drummond’s cinnamon rolls to be a showstopper in the kitchen. The first time I made them, I was hosting brunch for friends, and let me tell you, the aroma alone had everyone gathering around the oven.
It’s a recipe that’s packed with warmth, sweetness, and nostalgia, everything you’d want in a homemade cinnamon roll.
What’s Inside This Recipe?
Ingredients
For the cinnamon rolls:
- 2 cups whole milk (16 oz)
- ½ cup vegetable oil (4 oz)
- ½ cup granulated sugar (110 g)
- 1 (.25 oz) package Active Dry Yeast (2 ¼ teaspoons)
- 4 ½ cups all-purpose flour, divided (586 g)
- 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 (6 oz)
- ⅔ cup granulated sugar (135 g)
- 3 tablespoons ground cinnamon
For the maple frosting:
- 4 oz powdered sugar, sifted (1 cup or 115 g)
- ½ teaspoon maple flavoring
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon strong brewed coffee
- Pinch of salt
How to Make Pioneer Woman’s Cinnamon Rolls
Making these cinnamon rolls is a bit of a process, but trust me, every step is worth it. Here’s how I do it:
Prepare the dough
- In a small saucepan, combine the milk, vegetable oil, and sugar. Warm over medium heat until the sugar dissolves and the mixture reaches 95–100°F (lukewarm). Remove from heat and pour into a large mixing bowl. If it’s too warm, let it cool slightly to avoid killing the yeast.
- Sprinkle the yeast over the lukewarm milk mixture. Let it sit for 5–10 minutes until it begins to foam.
- Add 4 cups of flour to the yeast mixture and stir until fully combined. Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 1 hour. It should double in size and look bubbly.
- In a small bowl, mix the remaining ½ cup of flour with baking powder, baking soda, and salt. Add this mixture to the risen dough and stir until fully incorporated.
- Cover the dough loosely with plastic wrap and refrigerate overnight or for up to 2 days. If the dough rises too much, gently punch it down.
Shape the cinnamon rolls
- Grease three 9-inch cake pans with 3 tablespoons of melted butter. Set aside.
- Generously flour a clean work surface and roll out the dough into a large rectangle, about 30 inches wide and 18–20 inches deep. The dough should be thin.
- Brush the surface with 12 tablespoons of melted butter, leaving a 1-inch border along the long edge farthest from you.
- Sprinkle the sugar evenly over the butter, followed by the cinnamon.
- Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seams to seal.
- Using a sharp knife or dental floss, cut the log into 30 even slices, about 1 inch thick. Place the slices cut-side down into the prepared pans.
Let the rolls rise and bake
- Preheat your oven to 375°F.
- Cover the pans lightly with a kitchen towel and let the rolls rise in a warm spot for 30–40 minutes. They should puff up and feel soft to the touch.
- Bake the rolls in the preheated oven for 15–20 minutes, or until they’re golden brown. Transfer the pans to a wire rack to cool slightly.
Make the frosting
- In a mixing bowl, whisk together the powdered sugar, maple flavoring, milk, melted butter, coffee, and a pinch of salt until smooth. The frosting should be thick but pourable.
- Generously drizzle the frosting over the warm rolls, letting it seep into all the nooks and crannies.
How to Serve Your Cinnamon Rolls
- These cinnamon rolls are best served warm, fresh out of the oven, with the frosting still gooey.
- Pair them with a hot cup of coffee, tea, or even a glass of cold milk for the ultimate treat.
- If you’re serving them for brunch, they pair beautifully with scrambled eggs or a fresh fruit salad for a balanced spread.
Storing and Enjoying Leftovers
If you have any leftovers (though it’s rare in my house!), here’s how to keep them fresh:
- Store frosted rolls in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 30 minutes before serving.
- Unfrosted rolls can be kept at room temperature in an airtight container for 1–2 days.
- To reheat, pop a roll in the microwave for 15–20 seconds or warm it in the oven at 300°F for 5–10 minutes.
Top Tips for Customizing Your Cinnamon Rolls
- Want a cream cheese frosting? Replace the maple flavoring with 2 ounces of softened cream cheese and whip it into the frosting for a tangy twist.
- Add nuts or raisins to the filling for extra texture and flavor. Just sprinkle them on top of the cinnamon-sugar layer before rolling up the dough.
- If you’re short on time, skip the overnight refrigeration and let the dough rise at room temperature for 1–2 hours instead.
Your Questions About Pioneer Woman’s Cinnamon Rolls Answered
Can I freeze the cinnamon rolls?
Yes! You can freeze the unbaked rolls after placing them in the pans. Wrap the pans tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before baking as directed.
Do I have to use maple flavoring in the frosting?
Not at all! If you prefer a classic vanilla frosting, simply substitute the maple flavoring with ½ teaspoon of vanilla extract.
What’s the best way to roll out the dough?
Make sure your work surface, rolling pin, and hands are well-floured to prevent sticking. Work gently and evenly to roll the dough into a thin rectangle.
Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast works similarly but doesn’t require proofing. Simply mix it directly into the warm milk mixture and proceed with the recipe.
Level up brunch with these famous cinnamon rolls!
These Pioneer Woman’s cinnamon rolls are the perfect way to bring a little joy to your kitchen. They’re sweet, buttery, and oh-so-satisfying, the kind of treat that makes any morning feel special.
I’d love to hear how they turn out for you! Leave a comment below, share your photos, or tag me on social media. And if you’re looking for more cozy breakfast ideas, check out my other recipes for fluffy pancakes or homemade biscuits.
Happy baking!
Pioneer Woman’s Cinnamon Rolls
This Pioneer Woman’s cinnamon rolls recipe is the ultimate comfort food, featuring soft, fluffy dough, a sweet cinnamon-sugar filling, and a rich maple frosting that’s impossible to resist.
Ingredients
For the cinnamon rolls:
- 2 cups whole milk 16 oz
- ½ cup vegetable oil 4 oz
- ½ cup granulated sugar 110 g
- 1 .25 oz package Active Dry Yeast (2 ¼ teaspoons)
- 4 ½ cups all-purpose flour divided (586 g)
- 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 (6 oz)
- ⅔ cup granulated sugar 135 g
- 3 tablespoons ground cinnamon
For the maple frosting:
- 4 oz powdered sugar sifted (1 cup or 115 g)
- ½ teaspoon maple flavoring
- 2 tablespoons milk
- 1 tablespoon unsalted butter melted
- 1 tablespoon strong brewed coffee
- Pinch of salt
Instructions
Prepare the dough
- In a small saucepan, combine the milk, vegetable oil, and sugar. Warm over medium heat until the sugar dissolves and the mixture reaches 95–100°F (lukewarm). Remove from heat and pour into a large mixing bowl. If it’s too warm, let it cool slightly to avoid killing the yeast.
- Sprinkle the yeast over the lukewarm milk mixture. Let it sit for 5–10 minutes until it begins to foam.
- Add 4 cups of flour to the yeast mixture and stir until fully combined. Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 1 hour. It should double in size and look bubbly.
- In a small bowl, mix the remaining ½ cup of flour with baking powder, baking soda, and salt. Add this mixture to the risen dough and stir until fully incorporated.
- Cover the dough loosely with plastic wrap and refrigerate overnight or for up to 2 days. If the dough rises too much, gently punch it down.
Shape the cinnamon rolls
- Grease three 9-inch cake pans with 3 tablespoons of melted butter. Set aside.
- Generously flour a clean work surface and roll out the dough into a large rectangle, about 30 inches wide and 18–20 inches deep. The dough should be thin.
- Brush the surface with 12 tablespoons of melted butter, leaving a 1-inch border along the long edge farthest from you.
- Sprinkle the sugar evenly over the butter, followed by the cinnamon.
- Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seams to seal.
- Using a sharp knife or dental floss, cut the log into 30 even slices, about 1 inch thick. Place the slices cut-side down into the prepared pans.
Let the rolls rise and bake
- Preheat your oven to 375°F.
- Cover the pans lightly with a kitchen towel and let the rolls rise in a warm spot for 30–40 minutes. They should puff up and feel soft to the touch.
- Bake the rolls in the preheated oven for 15–20 minutes, or until they’re golden brown. Transfer the pans to a wire rack to cool slightly.
Make the frosting
- In a mixing bowl, whisk together the powdered sugar, maple flavoring, milk, melted butter, coffee, and a pinch of salt until smooth. The frosting should be thick but pourable.
- Generously drizzle the frosting over the warm rolls, letting it seep into all the nooks and crannies.
Notes
How to Serve Your Cinnamon Rolls
These cinnamon rolls are best served warm, fresh out of the oven, with the frosting still gooey.
Pair them with a hot cup of coffee, tea, or even a glass of cold milk for the ultimate treat.
If you’re serving them for brunch, they pair beautifully with scrambled eggs, bacon, or a fresh fruit salad for a balanced spread.
Storing and Enjoying Leftovers
If you have any leftovers (though it’s rare in my house!), here’s how to keep them fresh:
Store frosted rolls in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 30 minutes before serving.
Unfrosted rolls can be kept at room temperature in an airtight container for 1–2 days.
To reheat, pop a roll in the microwave for 15–20 seconds or warm it in the oven at 300°F for 5–10 minutes.
Top Tips for Customizing Your Cinnamon Rolls
Want a cream cheese frosting? Replace the maple flavoring with 2 ounces of softened cream cheese and whip it into the frosting for a tangy twist.
Add nuts or raisins to the filling for extra texture and flavor. Just sprinkle them on top of the cinnamon-sugar layer before rolling up the dough.
If you’re short on time, skip the overnight refrigeration and let the dough rise at room temperature for 1–2 hours instead.
