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Pioneer Woman’s Cinnamon Rolls

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Pioneer Woman’s Cinnamon Rolls with maple frosting

 

A close up a a pan of frosted cinnamon rolls

Tender, flaky, buttery and sweet, and loaded with cinnamon.

Pioneer Woman’s Cinnamon Rolls are some of the best sweet rolls I’ve ever had. I first made these cinnamon rolls in January, 2011. Ree’s original recipe was developed with the idea that you’ll share entire pans of these cinnamon rolls with friends, family, neighbors, coworkers, etc.

As developed, the original recipe makes 7 or 8 disposable foil pans filled with sweet cinnamon rolls, depending on how thick you cut each roll. Needless to say, there are plenty to share, and enjoy!

Three pans of baking cinnamon rolls, no frosting

Pioneer Woman’s Cinnamon Rolls are one of the easiest yeast roll recipes I’ve ever made.

Have you ever tried making cinnamon rolls only to have them not rise properly, over-proof due to vague instructions or turn out to be a total disaster, waste of time and money? If you said yes to any part of that question, I encourage you to try this recipe. The recipe seems completely foolproof and very forgiving, and each and every roll comes out of the oven filled with deliciousness.

I’ve made a few changes to the original recipe.

For this updated post I’ve tweaked Ree’s original recipe by cutting it in half, fine tuned the ingredient measurements, and provided more detailed instructions. This recipe is a keeper; you’ll want to share the recipe, as well as the rolls, with all your baking buddies.
Close up of a pan of fresh from the oven cinnamon rolls

What makes Pioneer Woman’s Cinnamon Rolls so good?

Ree’s cinnamon rolls are some of the best things I’ve ever eaten. They’re easy, gooey, a little bit messy and oh so wonderful. The dough is rolled out very thin, allowing for great amounts of filling made with melted butter, sugar and cinnamon. The ratio of filling to roll is utter perfection and the spirals are so pretty! 
Three pans of fresh from the oven cinnamon rolls.

Our resized cinnamon roll recipe makes three 9-inch pans with 10 rolls each.

A note of warning about these cinnamon rolls. Be absolutely sure you have several special someones to share these with. If you keep all these rolls for yourself, I guarantee you’ll want to devour them all.  They are addictive.
You can bake your rolls in four disposal 7-inch foil pans, which are perfect for gifting.  Or, make these rolls in four 8-inch cake pans or three 9-inch cake pans as I’ve done here.
A pan of cinnamon rolls being drizzled with a maple frosting

Another reason Pioneer Woman’s Cinnamon Rolls are so good is the unique maple frosting recipe.

In addition to the fantastic cinnamon filling, another stand-out feature of this recipe is the maple frosting. Made with powdered sugar, maple extract, milk, butter and a little brewed coffee, this frosting is generously drizzled over warm rolls. One tablespoon of strong brewed coffee gives the frosting a unique flavor that blends perfectly with the cinnamon. I never would’ve thought to combine coffee and maple extract, but it really works.
Fresh, warm cinnamon rolls on a plate

The addition of baking powder and baking soda is unique in a yeasted dough.

To achieve a soft sweet-bread texture and yeasty flavor you’ll find in a true cinnamon roll, this recipes uses yeast, baking powder and baking soda. It’s very unusual for a recipe to call for three leavening agents, but it really works for these rolls!  This bold combination of leaveners means the rolls only need 30 minutes of rise time after shaping into spirals.

Also, a lower oven temperature ensures they have enough time to rise high before the tops set. The end result is soft, puffy, flaky rolls that are not at all chewy. They practically melt in your mouth!

A cake pan filled with warm cinnamon rolls topped with maple frosting

Can you freeze Pioneer Woman’s Cinnamon Rolls?

I have not tried freezing these rolls before baking. However, I have frozen multiple pans of these rolls after they were baked but before they were frosted, with great results.

Can these cinnamon rolls be made ahead?

This cinnamon roll dough can be made up to 3 days ahead. Keep the dough well covered in the refrigerator and check it at least once a day. Punch the dough down if needed to keep the size under control. With a very short rise time of 30-minutes for the finished rolls, this a great recipe to make ahead and bake when needed.

Can you double this recipe for cinnamon rolls?

Yes, this recipe can easily be doubled so you have plenty of rolls to share. If you double the recipe, place the dough in a large pot or Dutch oven to rise in the refrigerator overnight. The sweet dough grows a good bit, and needs room to expand.

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An overhead view of a pan of iced cinnamon rolls with a spatula

 

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A pan of frosted cinnamon rolls
4.93 from 14 votes

Pioneer Woman’s Cinnamon Rolls

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 d 2 hrs 15 mins
Yield: 30 rolls
Course: Bread, Breakfast or Brunch
Author: Tricia
PRINT RECIPE
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
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • 1 (.25 ounce) package Active Dry Yeast
  • 4 ½ cups all-purpose flour, separated
  • ½ teaspoon (heaping) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

For the filling:

  • 3 tablespoons unsalted butter, melted for greasing pans
  • 12 tablespoons unsalted butter, melted
  • ⅔ cups granulated sugar
  • 3 tablespoons ground cinnamon

For the maple frosting:

  • 4 ounces powdered sugar, sifted (1 cup)
  • 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. Cover the bowl 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.

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

 

Here are a few more swirly bread recipes you might also enjoy:

A sliced view of a loaf of chocolate babka

Chocolate Babka

 

A pan of Lion House swirled rolls being brushed with melted butter

Lion House Rolls

 

A pan of strawberry sweet rolls topped with cream cheese frosting

Strawberry Sweet Rolls

 

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94 Comments

    • Tricia Buice says

      Hi Rachel. I have not tried using all butter in place of the vegetable oil. In theory it should work, but not sure how it will affect the texture of the roll. Let us know if you give it a go. I’m very curious to know if it works! Thanks for the great question.

      reply to this comment >

  4. Cate says

    The Cinnamon Rolls, Pioneer Woman, you modified does not have enough salt. Her recipe calls for 1 T for 8 cups of flour. Your recipe only calls for 1 teaspoon for 4 cups of flour which is not enough. Please correct to 1.5 tsp. as I now have 6 pans of cinnamon rolls needing salt. I feel like I wasted my whole day.

    reply to this comment >

  7. Joie says

    Hoping you can help. I have attempted these twice now and each time the dough is so sticky I can’t seem to get it to roll without it tearing or sticking to my dough mat. I floured the mat generously and that still wasn’t enough. The dough just doesn’t have much strength to hold its shape when cutting. Even chilled from the refrigerator is of no help. Any suggestions?

    reply to this comment >

    • Tricia Buice says

      Hi Joie. First, I would add just a little more flour to the dough when mixing. The dough should be somewhat sticky, but not too much. I think using a very sharp knife might help when cutting the rolls. Also, you can try using dental floss to cut the rolls. Also, try making the rectangle a little smaller before rolling up. You’ll have fewer swirls but it will still be delicious. Hope this helps and hope this answers your question.

      reply to this comment >

  8. Yvette Jeffrey says

    5 stars
    from Scotland and still in lockdown – desperate to make these for months – don’t know what took me so long – it’s actually so much easier than I thought

    made them for the first time today (started yesterday) and they are so good.

    my only problem (hope you have some advice) – is that mine were a bit “over crowded”

    I kind of had not enough for a whole other pan so I squished a few more in. Any tips for how much I should be filling the pan? I know sizes can vary so much with rolling techniques but should the unbaked rolls be touching or pressed together or apart?????

    reply to this comment >

    • Tricia Buice says

      Hello Yvette! The unbaked rolls should be touching but not squished together. Pan sizes vary so maybe this can help: You can use four 18cm (7-inch) pans, four 20cm (8-inch) pans, or three 23cm (9-inch) pans as I’ve done here. My conversions may be a little off, but hope this helps. If you have a few rolls that don’t fit, place them in a very small baking dish, or oven-proof skillet. You can even place one unbaked cinnamon roll in a small ramekin, if needed. In the US we often use 9-inch cake pans, as I’ve done in the photos.So glad you tried the recipe. It’s a keeper!

      reply to this comment >

  11. Gabi says

    Making the dough right now. I’ve let it rest for an hour, covered, and the dough is not bubbly. Did I do something wrong? Is there something I can do to fix it? Please and thank you.

    reply to this comment >

  13. Amanda says

    5 stars
    I made these last week with my 3.5 year old son and they were the best cinnamon rolls I’ve ever had! They were way simpler to make than I had expected too. I ended up freezing 2 of the pans once baked (not frosted). How do you recommend warming/frosting them after defrosting?

    reply to this comment >

  18. Alex says

    8 ounces of powdered sugar is 2 cups – from the amount of milk, I am guessing you do mean 1 cup of powdered sugar, which is 4 ounces.
    I just made another “overnight” recipe for cinnamon rolls which has taken over three hours to rise in the morning. This one is next on my list! Thanks!

    reply to this comment >

  19. Juan says

    5 stars
    Hi, what happens if you can not wait until the next day like me? What is the shortest rise time I can use before baking? Promise that next time I will do it in advance… 🙂 the bad thing is I don’t have maple, will try a substitute if possible, maple is great.

    reply to this comment >

  20. Amenah Sajid says

    Tried this recipe today. Although they tasted great, it was nearly impossible for me to work with the dough is it was soooo sticky. I had to add over 6 cups of flour to make it a little manageable, and even them it kept sticking everywhere. Rolling them out at the end was an absolute nightmare.
    Would recommend reducing the milk in the beginning. Unsure why this happened even though i followed the exact recipe. :/

    reply to this comment >

    • Tricia Buice says

      Sorry you had trouble Amenah. Something must have gone wrong with your measurements – perhaps too much liquid? I’ve been making these rolls for years and never had an issue. The dough may be sticky to start, but smooths out after the long rise. I do not recommend reducing the milk.

      reply to this comment >

      • Jenny Auger says

        Hi there! I’m letting mine rise for two days, but checked on it yesterday to make sure it wasn’t over flowing and it looks super thin (like it may be too sticky to work with when I’m ready to roll it out). How did you measure your flour, Tricia? I weighed mine. That’s always my concern with recipes because everyone measures their flour differently so I love when recipes have the weights added! 🙂

        reply to this comment >

        • Tricia Buice says

          Hi Jenny. I have been weighing my ingredients for a while now but haven’t gone back and updated this post. I will try to do that soon. I measured the flour by stirring the flour in the bag or jar, then lightly spooning it out into the measuring cup. I level the flour off using the dull side of a table knife. The dough is a little sticky, so be sure to heavily flour your work surface. Not sure why it didn’t rise much, however. I hope these worked out for you!

          reply to this comment >

          • Mildred says

            I’m excited to make these, and I’m already in the process! I do have a question! I’d like to roll out the dough and put it into pans prior to the morning I plan to serve them. At what step in the recipe should I end the night before, and what should I do the morning I serve them?

          • Tricia Buice says

            Hi Mildred. I recommend making the dough and allowing it to rest in the refrigerator overnight. Form the rolls in the morning then do the second rise for 30 – 40 minutes then bake. If you want go ahead and form the rolls the night before, cover and refrigerate until morning. You’ll need at least an hour or more at room temperature or in a warm location for the rolls to rise in the morning. Let us know how they turn out for you! Thanks 🙂

      • Jenny A. says

        Hi Tricia. I tried to post a comment earlier but it seems it isn’t there anymore for some reason. This is day two of rising, and when I peaked on the dough last night for overflow, it looked soooo sticky. I’m afraid maybe there isn’t enough flour. I weighed my flour, and always love when recipes included weights as it helps bring consistency 🙂 how do you measure your flour?

        reply to this comment >

        • Tricia Buice says

          Hello again Jenny. For this recipe I used the amount of flour as written in cups. I’ve been adding weight measurements to my recipes for a while now, but haven’t gone back and updated this one. Hope these turned out for you.

          reply to this comment >

  21. Kim says

    Hi! I’m in the process of letting them rest over night. However after the first hour rest my dough wasn’t bubbly, but the yeast I used was just purchased and I followed the directions, making sure the milk mixture was not above 100 degrees which would kill the yeast. Do you think they’ll still turn out okay?

    reply to this comment >

  22. Anne says

    I’ve done everything except bake rolls and make icing. May I regurgitate the rolls after they have had a chance to rise, then bake them in the morning? Or would you recommend baking today, refrigerate overnight, get room temperature in morning then ice them?

    reply to this comment >

  25. Stephanie says

    Hi! I’m in the middle of making your recipe. I see that I don’t need to knead the dough or did I miss something. I’m following your directions exactly as I’m not a baker LOL

    reply to this comment >

  26. Laura says

    Wow! These are amazing! The only change I made was in the icing. I didn’t have any maple flavoring or coffee so I added a little vanilla and orange flavoring.
    I will be making these again and again!
    Thanks for posting!

    reply to this comment >

  27. Carrie says

    I’m very confused. When i compare this recipe to the Pioneer Woman recipe you linked the flour measurements are very different. Yours calls fo4 4.5 cups. Hers calls for 8 cups. Now I’m in the middle of making yours and i don’t know what to do?

    reply to this comment >

    • Tricia Buice says

      Hi Carrie, as stated in my post I scaled down her recipe and cut it in half. I also mentioned that I fine tuned the ingredient measurements and adapted my recipe from hers. I did not post her recipe word for word, nor are the measurements the exact same. If you’re making my version, follow my recipe. If you want to make hers, stick with her measurements. Mine is basically the same, but half of what she usually makes. Hope this helps.

      reply to this comment >

    • Tricia Buice says

      Hi Vlora. I have not tried making these with bread flour but I bet they would be fine. 2% milk will also work, but I prefer using whole milk. Whole milk has more fat, which helps make the rolls soft. It may not be a noticeable difference with 2% milk. Good luck and enjoy! These are tasty rolls for sure.

      reply to this comment >

  34. Hungry Jenny says

    Hey<br /><br />I'll take a pan if there's one going spare please!<br /><br />And I agree with Rich, being a bakeaholic is not a bad thing! I'm forever forcing my baked goods onto friends, colleagues and the like and they usually make yummy noises and that can only be a good thing ;-)<br /><br />Hungry Jenny x

    reply to this comment >
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