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Pioneer Woman’s Cinnamon Rolls with maple frosting
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!
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.
What makes Pioneer Woman’s Cinnamon Rolls so good?
Our resized cinnamon roll recipe makes three 9-inch pans with 10 rolls each.
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.
Just 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.
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!
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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Pioneer Woman’s Cinnamon Rolls
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
- 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:
Chocolate Babka
Lion House Rolls
Strawberry Sweet Rolls
Marissa says
I made these for Christmas and they were pretty good but I made them the day before and then heated them up the morning of (Christmas morning is about presents not slaving away in the kitchen!) I read comments on other pages sharing this recipe that said it’s fine to bake, cool, and ice them and then leave in the fridge and just reheat before eating. I do not recommend. The icing soaked completely into the rolls making them soggy and saturated with sugar. Kids still devoured them but they weren’t my favorite.
With that being said, would you recommend fully baking and cooling them then reheating and adding icing before serving, or instead storing them in the fridge/freezer “raw” and then defrost/bake/ice when ready to eat? I am by no means a baker and I don’t know if option 2 will kill the yeast. Thank you!
Tricia Buice says
Hi Marissa. I also don’t think heating these rolls with the icing on top is a good idea. Yes, I recommend baking and cooling, then reheating and icing before serving. Additionally, you can form the rolls and place in pans. Refrigerate the unbaked rolls until the next morning. Allow the rolls to rest at room temperature for at least 30 minutes and up to one hour before baking. Bake, ice and enjoy.
Sierra Sparks says
I forgot to let the dough rise before adding the flour and baking powder and some mixture letting it rise now before refrigerating over night do you think it will still be okay
Tricia Buice says
Hi Sierra. I’m not sure but believe it should be fine. Let us know how they turned out for you!
Rebekah says
I’m a baker and have NEVER tried an overnight recipe because I’m an impatient baker…is it seriously necessary? I’ve omitted it before but I want to try a new one out for my customers and don’t like to wait…Lol!
Tricia Buice says
I don’t know Rebekah because I haven’t tested this recipe without proving overnight. I just plan ahead and really love the idea of having a step done the day before.
Stephanie Calahasen says
My first time making cinnamon buns and they turned out delicious! I followed the recipe except I used real maple syrup for the icing instead of extract and I didn’t use coffee. This will be my go to recipe😊
Tricia Buice says
Wonderful Stephanie! So glad you enjoyed these rolls. They are addictive for sure 😉
Jay says
If my dough didn’t rise , does that mean I mixed it too long ?
Tricia Buice says
I don’t think that would cause the problem Jay. Perhaps your yeast is too old, or the milk was too hot and killed the yeast. Hard to say but hope you’ll try again. These are phenomenal rolls!
Ronnie says
I made these cinnamon rolls and OMG, they’re so good, I half this recipe, because I’m not to great when it comes to baking, but if they can look like yours after they came out of the oven. Which they did, ANYONE can make these. They were all eaten the same day, so tomorrow I’m going to make the full recipe and see how long they will last. Thanks very much for this recipe. I have it saved to my Pinterest account.
Tricia Buice says
Thanks for the feedback Ronnie! Haha – always make a full recipe because somebody somewhere will eat them!
Yasmin says
Is the dough when first mixed ( oil, sugar, milk, flour and yeast) supposed to be extremely shaggy and a little watery before it’s proofed ?
Tricia Buice says
Yes it is Yasmin. Keep going – it will be fine.
Jennifer Casarella says
I’m trying this tonight. What’s the point of adding the rest of the flour, soda, salt, powder after an hour? Am I missing some baking wisdom I’m not familiar with… totally possible. I’d rather just be done with it and go to beed.
Tricia Buice says
Hi Jennifer. This allows the yeast to start working before adding the remaining leaveners and flour. Many bread recipe start like this. Hope you enjoyed!
Holly says
I would have given this recipe a five but….. one ingredient was amiss. First, let me say these (*modified version) cinnamon rolls were the most soft, delicate, deliciously doughy Christmas morning treats. Every Christmas my family gets excited for cinnamon rolls first thing. The maple was so surprisingly tasty. The whole family agreed, these are the best cinnamon rolls I’ve ever made.
But I didn’t make it exactly how the recipe said.
I substituted butter for vegetable oil (we don’t use vegetable oil at our house)
And cinnamon is a VERY strong spice. The recipe calls for 3 Tablespoons!!! 😳 (that’s literally almost a third of a bottle of cinnamon.that’s just far too much IMO). I substituted 1.5 tsp, mixed it directly in the sugar. Then I poured the melted butter in the sugar mixture and mashed it all with a fork, then spread it on the rolled out dough (rather than doing layers of butter, sugar, then cinnamon.
All in all, this recipe is amazing. I’d highly recommend!
Tricia Buice says
Thanks for the feedback Holly. However, I wonder if you tried with with 3 tablespoons of cinnamon before commenting that it’s too much. That about is divided between 3 pans of rolls so it’s not at all overpowering. Maybe next time you’ll give it a try 🙂
Jamie says
We recently made the cinnamon rolls and I am actually making them again today. I’m just wondering… Are the measurements for the icing correct? It just doesn’t seem like enough to spread generously as the recipe suggests.
Tricia Buice says
Feel free to increase the icing by half if you want Jamie. We don’t usually smother them in icing. If you prefer more than a glaze, I would do 1 1/2 times the icing recipe or double it. So good!
Marianne Trimmer says
I agree! I doubled the icing. 🙂
Annie says
Is it possible to do this without the thermometer? I don’t own one and I could find one at the store. I’ve been dying to make cinnamon rolls tho.
Tricia Buice says
Sure Annie – no worries. Just do your best and I’m sure it will be fine.
Misty West says
I’ve always been intimidated by yeast bread/roll recipes.. I’m 53 and can cook just about anything from scratch other than that and have never tried.. As one of my New Years resolutions I would like to master yeast breads and rolls without fear.. I came across the Pioneer Woman’s recipe for Homemade cinnamon rolls with maple frosting. With some fear I dove into the recipe and ingredients. I actually had the ingredients on hand except for the yeast.. Of course.. The recipe was so easy. I very proudly mastered the art of making cinnamon rolls.. They turned out beautiful and huge! I look forward to trying more recipes.. Much thanks from a neighboring Okie..
Tricia Buice says
Fantastic Misty! So happy you tried these rolls. They are so good, and very forgiving. Hope you have great success with all your bread recipes this year. Baking is a satisfying endeavor. It’s good for the soul!
karen says
These were wonderful for our Christmas morning, thank you.
Tricia Buice says
Thank you Karen!
Kim Salama says
Do you really mean “mix” or “stir?”
Versus KNEAD???
Tricia Buice says
Hi Kim. Yes, no kneading – just mix or stir.
Kathy umlor says
I made the cinnamon rolls for Christmas and they turned out perfect!
Tricia Buice says
Great Kathy! So glad you enjoyed them, too.
Sara says
Can’t wait to try this recipe! Do you think I could use coconut oil instead of vegetable oil?
Tricia Buice says
I don’t know Sara as I have not tested it using coconut oil. Let us know if it turns out for you!
Sara says
I’m in the process of making these and I’m so excited! My dough is in the fridge for overnight. I have a question. Would I be able to shape the rolls one day, store them overnight in the 9” pan and then bake them the following morning? Or should I bake them, store them and then reheat them? I don’t need them until Christmas Eve!
Thank you!
Tricia Buice says
Hi Sara. I would roll them and store overnight, and bake in the morning. Hope you enjoyed!
Stacy says
Hi!
I’m going to refrigerate these for 3 days.
Can I add the last 1/2 cup of flour and the powder,soda,salt after I mix in the 4 cups of flour. Or, should I wait until I go to roll them out? I wanted to roll them and cut them out the night before so I can let them warm up to bake in the morning. Do you think that would work?
Tricia Buice says
Hi Stacy. You should follow the directions and add the last 1/2 cup of flour after the mixture has risen for an hour. Then refrigerate until ready to roll out. Good luck!
Tessa says
The dough seems incredibly wet after mixing in the last 1/2 cup of flour with other leavening ingredients. Is it just a more wet dough because of the oil? Will it dry out to be able to work after being refrigerated?
Tricia Buice says
It’s a wet sticky dough, but add another 1/4 cup of flour if you feel you need it Tessa. I’ve made these rolls more times than I can count and never had trouble rolling them out, adding the filling and rolling up into a cylinder. Good luck! Have a wonderful holiday!
Brandy says
If I am making the dough ahead of time, do I let it rise first then put it in the fridge or just directly into the fridge after combining the flour with the milk mixture?
Tricia Buice says
Just put the dough directly into the refrigerator Brandy. No need to wait for it to rise. So easy!
Brandy says
Can you use canola oil instead of vegetable?
Tricia Buice says
Sure – any neutral tasting vegetable based oil will work great. Enjoy!
Chelsea Hamilton says
Hi Tricia,
If I’m making this ahead too, can I roll them out and add the filling and the let them rest in the fridge? Was hoping to just pop them in the oven Christmas Morning!
Tricia Buice says
I think that will work fine Chelsea. Let us know if you tried this method!
pauline says
good recipe easy to make it’s a keeper thank you.
Tricia Buice says
Thank you Pauline!
Anna says
Hello, we are planning on doing up a batch of these to share with friends for the holidays. We planned on baking them first and then delivering them with the frosting on the side so they can warm them up and frost them for the freshest taste. How long is the frosting good for? And frosted rolls need to stay in the fridge?
Tricia Buice says
Hi Anna. I always keep my frosted rolls in the refrigerator, but they should be fine at room temperature for a day or two. If well sealed I think the frosting would be fine refrigerated for a few days. What a lovely idea and perfect gift. Enjoy!
Nikki Newsome says
I am fascinated by this recipe! I’m wondering if these can be made with vegan butter and nut-based milk?
Tricia Buice says
Hi Nikki. I have not tested these with vegan butter and almond milk, but I don’t see why it would not work. Good luck and let us know how they turn out for you!
Donna Barnett says
I don’t have the packets of yeast, but the jar. How much yeast is in a packet? I’ve never measured one out.
Also, there will only be 5 of us. Can this recipe be cut in half or half again (to only make 10 rolls)? Can you help? I know leftovers would be wonderful, so might just go for the whole thing. But even half the recipe would be good. Just thought I’d ask! Excited to make them for Christmas morning. Merry Christmas!
Tricia Buice says
Hi Donna. Each yeast packet is 2 1/4 teaspoons. Thanks for the great question. You can adjust how many you want to make when you go to print the recipe or just calculate it yourself. You should be able to cut the recipe in half easily. Merry Christmas to you! Hope you have a blessed New Year.
Cathy says
I must tell you I made my first ever batch of your cinnamon rolls yesterday. They were so delicious! I followed your recipe exactly and they turned out great! Is it possible to refrigerate the rolls in the pans the day before and then bake them the next morning?
Tricia Buice says
Hi Cathy. Yes I think that will be fine. Let us know how they turn our for you! Thanks so much 🙂
Danette says
These cinnamon rolls were amazing. I made them for my family and extended family and everyone said they were better than any cinnamon rolls they ever had. I did substitute a cream cheese buttercream icing opposed to the maple icing because I’m not a huge maple fan and it turned out fantastic! These will be a Christmas tradition in our house from now on.
Tricia Buice says
Thank you Danette! Bet the cream cheese buttercream was terrific on these rolls! So glad you found a keeper 🙂
Cat says
Has anyone tried making this recipe but substituting for an all purpose gluten free flour? I’m wondering if the ratios of milk and other stuff would need to be adjusted too.
Tricia Buice says
I have not tried gluten free flour Cat. I know our readers would love to know if you tried it and how it turned out for you. Thanks!
Abby says
If I don’t want to refrigerate over night, how long should I let the dough rise before rolling it out? Very excited to try this recipe. Thanks!
Tricia Buice says
This is an enriched dough and needs a long time to rise. I would start with 3 to 4 hours checking the dough frequently. Cover and let rise in a warm location, free from drafts. Let us know how this turns out for you Abby!
Rachel Miller says
I haven’t made these yet, but am trying to think ahead. Could I use butter instead of oil?
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.
Betty says
I haven’t made them yet. I was wondering can you substitute hot water for the coffee?
Tricia Buice says
Hi Betty – yes you can! I love the coffee flavor in the icing, but they are good with a plain glaze, too. Enjoy!
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.
Tricia Buice says
I’m sorry you feel like you wasted your whole day Cate. Some people like more salt, and others do not. I appreciate your feedback but disagree with your assessment.
Farmerlouwho says
I made the original Pioneer Woman recipe before this one and used her recommended amount of salt and it was too much! There was a salty after taste with each bite. We fou d this amount to be much more palatable
Tricia Buice says
Thanks for the feedback Cindi!
Ziyanda says
My family and I love these cinnamon rolls. Thank you this recipe! I’ve made these at least four times already…
Tricia Buice says
They are so addictive Ziyanda! We love them too and can’t wait to make a batch for the holidays. Thanks for taking the time to comment!
Joie says
Thank you I will give that a try.
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?
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.
Joie says
I actually figured it out. It was the yeast. I was using instant yeast and after an additional attempt with more flour it still didn’t work. I bought active yeast and that was the trick. Came out beautifully and divine. Thank you so much!
Tricia Buice says
Great news Joie. Enjoy and thanks for letting us know 🙂
Emily says
I made these recently and while the are delicious, they didn’t cook evenly. Some puffed way up and others didn’t puff at all or puffed very little. Any suggestions? Also, could I make these, roll them out and keep them in the baking pan in the refrigerator overnight so we can just bake and ice them in the AM?
Tricia Buice says
Hi Emily. Here are some tips that come to mind: Make sure the dough is well mixed at the start. Also, don’t over-handle or over-roll the dough. Perhaps a few were overworked. Bake them one pan at a time instead of together. Perhaps your oven has cold spots? I think preparing the rolls the day before sounds perfect. I would allow time for them to come to room temperature and rise in the morning. Not sure how long that would take since I’ve not tested it. Anxious to hear how it works for you. Of course I would recommend testing before the big day as I would hate for the breakfast to be less than phenomenal. These rolls are great leftover too, so baking the day before is not out of the question!
Yvette Jeffrey says
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?????
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!
Monique says
If I want to let it rise in an hour or two instead of overnight in the fridge would I leave it out on the counter for those 2 hours?
Tricia Buice says
I think that will be fine Monique. Make sure you don’t overproof the dough and let it get enormous 🙂 Let us know how it turns out for you!
Cindy says
Hi, I accidentally added the baking soda, baking powder and salt to the 4 cups of flour. Can I still continue with the recipe or will it be ruined? Thank you.
Tricia Buice says
I’m not sure Cindy. I hope it turned out okay. I don’t think it will matter, but I’ve never tried adding it then. Did they turn out okay?
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.
Tricia Buice says
I’m sure it will be fine Gabi. It should puff up and grow, even if it’s not bubbly. If not, perhaps your yeast is too old?
Faith chileshe says
This recipe is simpler and effective,tried this and the results were amazing!
Tricia Buice says
Thanks Faith!
Andrea A. says
I’ve made this recipe multiple times in the past six months. Love it…easy, delicious, perfect to share. Thank you so much.
Tricia Buice says
Thank you for the feedback Andrea! So glad you’ve enjoyed these cinnamon rolls. They are practically addictive 🙂 Thanks for taking the time to comment and for trying the recipe!
Amanda says
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?
Tricia Buice says
You have a little sous chef Amanda! What a wonderful skill to teach your son. So glad you enjoyed these cinnamon rolls. I would thaw the rolls overnight in the refrigerator, then cover with foil and warm in a preheated 350F oven for about 20 minutes. They can also be set out at room temperature (after thawed), ice and serve without warming. Thanks again for the feedback 🙂
Meenal says
Can you please share the recipe in grams ounce?
Tricia Buice says
Next time I make these I will calculate the grams and ounces, then update the recipe. Hope you give them a try!
Mirko says
Uuuh, I’d be excited for the converted recipe for “the old continent” as well. Will try them this weekend anyway. Thanks in advance from Lower Saxony, that is in northern Germany.
Tricia Buice says
Good luck Mirko. Hope they turn out for you!
Nat says
hey,
how long have you had keep the rolls in the freezer?
Tricia Buice says
Hi Nat. They keep well for up to 60 days. I usually have them frozen two to four weeks ahead. Enjoy!
April says
Thank you for sharing this recipe! Cinnamon rolls were amazing!! I measured and prepped all my ingredients beforehand and it turned out great!
Tricia Buice says
Thanks April! We LOVE them too. I can hurt myself on these delicious sweet rolls. Thanks for commenting 🙂
Rosa Gonzalez says
I couldn’t find active dry yeast for this recipe, only RapidRise Instant yeast doi use it the same way as the Active yeast . Making cinn rolls
Tricia Buice says
Hi Rosa. You can skip the step where you allow the yeast to sit, and “bloom.” Just mix everything together and move forward. Enjoy!
Pamela Williams says
I have rapid rise yeast as well and you’re saying to mix everything together then roll the dough and get prepared for the oven
Tricia Buice says
Hi Pamela. You don’t have to mix rapid rise yeast first. It does not need to be activated like Active Dry Yeast. Hope that helps.
ha says
the recipe calls for whole milk but could you sub 2%?
Tricia Buice says
Sure – it should be fine.
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!
Tricia Buice says
Hi Alex. I know you’ll love these rolls. Thanks for catching that typo! I’ve corrected the recipe. Thanks and enjoy 🙂
Valerie Jackson says
I can’t find any active dry yeast only instant yeast can I use this?
Tricia Buice says
Hi Valerie. Yes you can. You don’t need to leave the yeast to bloom if using instant yeast. Just combine all the ingredients and move forward. Enjoy
Kaitlin Baker says
New to this, when you say no need to let bloom with instant, do you mean there’s no need to let stand for the 5-10 minutes or the hour before step 3?
Tricia Buice says
Hi Kaitlin – yes you are correct. Sorry I wasn’t more clear 🙂
Juan says
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.
Tricia Buice says
Hi Juan – I think you’ll need at least an hour or two (instead of overnight) to make this a workable dough. Use vanilla instead of maple – it’s all good! Enjoy and let us know how this turns out with the shorter rise time 🙂
Monique says
Did it work with the shorter rise time?
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. :/
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.
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! 🙂
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!
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?
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.
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?
Tricia Buice says
Hi Kim. I think the rolls will turn out fine. Can’t wait to hear what you think. Thanks for trying the recipe!
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?
Tricia Buice says
Hi Anne. I refrigerate the rolls before they have a chance to rise. In the morning, remove from the refrigerator and allow the rolls to rise before baking. It shouldn’t take long if you have a warm location. Enjoy!
Missy says
These were delicious. I did have to triple the icing. Will definitely be making again.
Tricia Buice says
Thanks for the feedback Missy! Enjoy
Jennifer says
Excellent recipe! Time consuming but worth it! I used Swerve powdered sugar to sub for powdered sugar and vanilla extract for the maple extract.
Tricia Buice says
Thanks for the feedback Jennifer. I bet the vanilla icing was terrific on these rolls. Enjoy 🙂
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
Tricia Buice says
Hi Stephanie. All the mixing/kneading is done with either a mixer or by hand with a spoon. There is no need to knead by hand on a counter top. Hope that’s what you were asking! Good luck and enjoy 🙂
Giuliana says
I am NOT a baker. First time baking something like this. I am very proud of myself. I have to try again with the icing. I substitute with molasses and it came out light brown icing. Other than that they came out tasty.
Thank you for the recipe.
Tricia Buice says
Great job Guiliana! Molasses is a bit heavy for these and might overwhelm the flavor. Hope you will get the chance to make them again. So good!
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!
Tricia Buice says
Thanks Laura! Love that icing flavor for these rolls. Enjoy!
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?
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.
Janeen Smith says
Can I let it rise for half a day instead?
Tricia Buice says
Hi Janeen. I haven’t tried this recipe by rising a half day – but I think it will work. I would still keep it in the refrigerator due to the large amount of milk in the dough. Good luck.
Vlora spry says
Can these rolls be made with bread flour and 2% milk?
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.
Celisse says
I have been searching for the perfect cinnamon roll recipe and oh boy I FINALLY found it!!! These were perfectly flavored and had the best texture. Thanks so much for sharing!
Tricia Buice says
Thank you Celisse! We love these rolls too. So glad you tried them and appreciate you taking the time to comment. Enjoy!
Jenni says
I am about to make these but I only have almond milk. Will almond milk work instead of cows milk?
Tricia Buice says
Hi Jenni. I have not tried making these with almond milk, but if that’s all you have, I would give it a try. If you have powdered milk I would try using that mixed with the appropriate amount of water. Good luck.
Jane Stein says
Can light brown sugar be used in the filling instead of the granulated sugar?
Tricia Buice says
Hi Jane – I think that would be fine! Enjoy 🙂
Keelia Curtis says
You mentioned you froze 4 pans; did you freeze them after you baked them all or did you freeze them after you let them rise?
Tricia Buice says
Hi Keelia – These rolls are best frozen after they are baked, but before they are frosted.
ruth says
Can you make them in a big pan or are smaller pans better for baking evenly?
Tricia Buice says
Hi Ruth. I’ve had great success using a 13×9-inch pan for cinnamon rolls. I’m sure these would be fine in a rectangle instead of smaller cake pans. Enjoy – they sure are tasty!
ANDREA JOHNSON says
Hi there! Could I freeze whatever dough I don’t use?
Tricia Buice says
Yes Andrea – I prefer to freeze the baked rolls before I smear with icing. I also think you can freeze the rolls after they are made, but before they rise and are baked. Check out Ree’s post for plenty of details about these rolls 🙂 Enjoy! https://thepioneerwoman.com/cooking/cinammon_rolls_/
Jennifer Clemmo says
Does the icing recipe make enough for all 7 pans?
Tricia Buice says
Yes is should Jennifer. It’s been a while since I made these but I am making them tomorrow! I’ll let you know if anything changes but it should be good as written. Happy holidays.
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
Suzanne says
Holy Moly those look so good, I wanted to lick the screen!
Tara says
So I am rolling the dough out as soon as I take it out of the fridge? Cold?
Tricia Buice says
Yes that is correct Tara. Hope they turned out for you.