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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.
Thanks for PINNING!
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 (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
- 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
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
Anna
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
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
I am fascinated by this recipe! I’m wondering if these can be made with vegan butter and nut-based milk?
Tricia Buice
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
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
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
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
Hi Cathy. Yes I think that will be fine. Let us know how they turn our for you! Thanks so much 🙂
Danette
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
Thank you Danette! Bet the cream cheese buttercream was terrific on these rolls! So glad you found a keeper 🙂
Jenny
Love making these rolls! They’re are the absolute BEST! My questions is if I I don’t have whole milk can I substitute 1% milk? Thank you!
Tricia Buice
Hi Jenny. Great question. When substituting low fat milk I usually add 1 tablespoon of cream per cup of milk to bring the low-fat closer to whole milk. If you don’t have cream then I would try the rolls with low-fat. I think the rolls may be a little drier with less fat, but since I haven’t tested it I can’t say for certain.
Cat
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
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
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
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
I haven’t made these yet, but am trying to think ahead. Could I use butter instead of oil?
Tricia Buice
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
I haven’t made them yet. I was wondering can you substitute hot water for the coffee?
Tricia Buice
Hi Betty – yes you can! I love the coffee flavor in the icing, but they are good with a plain glaze, too. Enjoy!
Cate
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
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
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
Thanks for the feedback Cindi!
Ziyanda
My family and I love these cinnamon rolls. Thank you this recipe! I’ve made these at least four times already…
Tricia Buice
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
Thank you I will give that a try.
Joie
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
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
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
Great news Joie. Enjoy and thanks for letting us know 🙂
Emily
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
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
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
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
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
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
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
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
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
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
This recipe is simpler and effective,tried this and the results were amazing!
Tricia Buice
Thanks Faith!
Andrea A.
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
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
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
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
Can you please share the recipe in grams ounce?
Tricia Buice
Next time I make these I will calculate the grams and ounces, then update the recipe. Hope you give them a try!
Mirko
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
Good luck Mirko. Hope they turn out for you!
Nat
hey,
how long have you had keep the rolls in the freezer?
Tricia Buice
Hi Nat. They keep well for up to 60 days. I usually have them frozen two to four weeks ahead. Enjoy!
April
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
Thanks April! We LOVE them too. I can hurt myself on these delicious sweet rolls. Thanks for commenting 🙂