This post may contain affiliate links. Please read my disclosure policy.
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! ย 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 Womanโs Cinnamon Rolls
Equipment
- instant read thermometer
- rolling pin
- 3 (9-inch) cake pans
Ingredients
For the cinnamon rolls:
- 2 cups whole milk (16oz)
- ยฝ cup vegetable oil (4oz)
- ยฝ cup granulated sugar (110g)
- 1 (.25 ounce) package Active Dry Yeast (2 1/4 teaspoons)
- 4 ยฝ cups all-purpose flour separated (586g)
- ยฝ teaspoon baking powder heaping
- ยฝ teaspoon baking soda
- 1 teaspoon salt
For the filling:
- 3 tablespoons unsalted butter melted for greasing pans
- 12 tablespoons unsalted butter melted (6oz)
- โ cup granulated sugar (135g)
- 3 tablespoons ground cinnamon
For the maple frosting:
- 4 ounces powdered sugar sifted (1 cup or 115g)
- ยฝ 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 95-100ยฐF (lukewarm) on an instant read thermometer. Remove from the heat and pour into a large mixing bowl. Cool, if needed, until the milk reaches 95ยฐ to 100ยฐF 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 ยฝ 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 โ 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 375ยฐF.
- 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 atย 375ยฐF 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 donโt 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
Kittee
This is the 3rd time that Iโve made these delicious cinnamon rolls. Thank you for this simple and easy recipe. Definitely a keeper ๐
Tricia Buice
Thank you Kittee! So happy you’re enjoying the recipe ๐
Carol Cordon
Good morning,
Can you use instant yeast with this recipe?
Thank you
Tricia Buice
Hi Carol. Yes you can. You should use about 25% less yeast when baking with rapid or instant yeast. I would use 1 3/4 teaspoons. There’s no need to bloom the yeast for 5 to 10 minutes. Simply proceed with the recipe as written.
Carol Cordon
Thank you so much for your answer! Trying them now!
Ellen
I want to make these same day, whatโs the shortest amount of time to leave in the fridge?
Tricia Buice
Hi Ellen. You can use the dough right away but it’s easier to work with after 1 hour in the refrigerator.
Christi
Thanks, this helps me out as well. I’m needing to make them the same day.
Jennifer
These are delicious! I’ve been making these for years! I always give family a pan of these to eat Christmas morning! There was a comment about them being flat, I had to make mine rise almost three times the amount of time for rising bc of where I live, try it it may solve the flat of sauce. This year I was wondering if switching from maple extract to just using pure maple syrup, do you think that would work?!
Tricia Buice
Hi Jennifer! Thanks for the great question. Yes, I think a small amount of maple syrup will work but you may need to adjust and add more powdered sugar. I think you get more maple flavor with the extract, however. We’re making them for Christmas too. Thanks and have a blessed holiday.
Lynn
Hi,
These sound amazing n Iโm going to try these this week.
I see thereโs baking powder n soda along with the flour
Is thatโ to lighten the dough?
Iโve not seen this before!!
Thank u
Tricia Buice
Hi Lynn. To achieve a soft sweet-bread texture and yeasty flavor you find in cinnamon rolls this recipes uses yeast, baking powder and baking soda. Itโs 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, the 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!
Kittee
Could evaporated milk be used instead of whole milk? This is a great recipe and easy to follow follow. Even for an amateur like me. Thank you for sharing
Tricia Buice
Thank you Kittee. I haven’t tested the recipe with evaporated milk but I think it would work fine. It’s worth a try!
Kristin
I would love to gift these to friends. I am thinking unbaked with icing on the side so they can bake/frost them on Christmas morning. What is the best way to do that?
Tricia Buice
Hi Kristin. Prepare the rolls through STEP 6. Cover and refrigerate. Provide directions for your friends to put them out at room temperature for about an hour before baking. I would also package up the ingredients with instructions on how to mix it up. Hope that helps! It’s a lovely gift and I’m sure they’ll love it. Merry Christmas!
Kristin
Thank you so much!
Tahsha
I am trying this recipe for a big Christmas breakfast and need about 150 rolls. Would there be any harm in baking them in a large sheet cake pan rather than lots of smaller round pans?
Tricia Buice
They’ll bake fine in a large sheet pan. Good luck and Merry Christmas!
Ruth Ann
Thank you so much for this recipe. I have used Pioneer Woman’s recipe many times. I like yours because you give the flour weight. This makes it much easier to get the right amount. Followed your recipe and got excellent results. I always refrigerate the dough overnight or at least several hours, makes it so easy to work with.
Tricia Buice
Thank you Ruth Ann! These are so good, we love them too. Thanks for taking the time to comment.
Ashley
Iโve made this recipe 3 times recently as all my friends and family love it, I want to make it for my cousin coming in for the weekend. Does it taste different if dough sits in the fridge 2 nights before being rolled out?
Tricia Buice
Hi Ashley. I’ve had no trouble or change in flavor if the dough sits in the refrigerator for a few days. Just keep your eye on it and gently push it down if it grows out of control. Haha. Enjoy and thanks for taking the time to comment.
Daniela
Hello wanted to ask if there is a substitute for the vegetable oil
Tricia Buice
Hi Daniela. You can try using melted butter in place of the oil but I haven’t tested to see if this would work. Good luck!
alex
I cannot seem to find a high altitude version of this (or the original) recipe anywhere. Do you have one? Suggestions like “use less of this and more of that” have never worked well, so I am looking for exact measurements. Thanks so much if you can help.
Tricia Buice
Hi Alex. I’m sorry but I do not. Since I don’t live in a high altitude climate I couldn’t test it properly. Sorry, and good luck!
Kylie
Is there a way that I can avoid the yeast and still make these cinnamon rolls? My daughter is special needs and any yeast effects her. Please let me know thanks.
Tricia Buice
Hi Kylie. I’m sorry but I don’t think this recipe will work without yeast. However there are many no-yeast cinnamon roll recipes available. Good luck.
MNnice
I’m excited to try your recipe for these yummy looking rolls. Do you happen to have an updated version with weight measurements? If so, I would love to know where to find it. Thank you.
Tricia Buice
Thanks for the great question! I updated the recipe for you with weight measurements. Enjoy and happy baking!
Karen
These are amazing cinnamon rolls! Instead of overnight I rise the dough on the stove with the oven on. It takes several hours but I prefer it to the refrigerator method. In addition, I add Madagascar vanilla extract to the filling – because I LOVE vanilla in anything and everything. Also, this may be obvious, but do not use whole wheat flour – it wonโt rise properly.
Tricia Buice
Thanks for the review and tips Karen. So glad you enjoyed them. More vanilla is always a good thing ๐
Sloan
Wanting to use this dough recipe to make savoury ham and cheese rolls, would I keep the sugar, half it, or omit it all together?
Tricia Buice
I would keep all of it. If you remove the sugar it will affect the dough and I don’t know how it would turn out. A sweeter roll will be great with ham.
vanessa
My son just asked me for this recipe. I warned him that it makes 4 cake pans worth of cinnamon rolls.
I was pleased to see you halved the recipe. I know I could have done that myself but then I would have fewer cinnamon rolls. We would just gift the extras.
What we do different:
We soften the butter for the filling. It makes way less of a mess and we use brown sugar instead of granulated sugar for the filling.We prefer the taste of brown sugar.
Tricia Buice
Thanks for the comment Vanessa. This recipe makes a bunch of rolls but they disappear so quickly ๐ My daughter made these for the first time during the holidays and the whole family loved them. So happy to pass along our passion for baking!
Nancy
I made these and they didn’t rise very much so they are very small and dense. I used Ree’s original recipe but cut it in half. I didn’t see your version until now. Any suggestions? Thank you
Tricia Buice
Hi Nancy. I would definitely try again because these rolls are so good! Make sure your liquids are not too warm as that can kill the yeast. I would also double check and make sure your other leaveners are still active (baking soda and powder) We have a simple trick for checking you can find HERE. Good luck with the next batch – they’re so worth it!
Amber
What would I do differently using instant yeast instead of active dry yeast?
Tricia Buice
Hi Amber. If using instant or rapid rise yeast, you can skip the step blooming the yeast in warm water. Just add the yeast and flour at the same time in step 2. There’s no need to sprinkle it over the warm milk and set aside for 10 minutes. Good luck and enjoy!
Donna
As the Pioneer Woman would say, โdivine!โ Followed your more detailed instructions but used Raeโs recipe. Easy to make for me and my family loved them. Thank you for sharing.
Tricia Buice
Thank you Donna! Enjoy ๐
Dana Myers
These were SO easy to make and delicious! The only thing I would do differently next time is double up on the icing. ๐
Tricia Buice
Always a good idea to double the icing ๐ Thanks Dana!
Corrie
How much sugar is needed for the filling? For some reason is blanked out for me.
Tricia Buice
Hi Corrie. The recipe calls for 2/3 cup of granulated sugar for the filling. Enjoy!
Melissa
I accidentally added all 9 cups of flour in step 3. Therefore, the dough is rising and I am not sure it will turn out good. Should I simply add baking soda and powder to the dough and skip the extra flour? Hoping they will turn out good?!
Tricia Buice
Hi Melissa. I think I would wait and add the baking soda and powder after the one hour rise. I bet they will be fine and hope these turn out okay for you. Such a delicious sweet roll! Happy baking and happy holidays.
Phil
9 cups of flour? I only see 4 1/2 cups total on the ingredients list. Maybe that is why these turned out a complete mess for me.
Tricia Buice
Not sure where you got 9 cups of flour Phil. Perhaps you were going by the original recipes from Pioneer Woman’s site? As mentioned in the post, I cut the recipe down and refined the amounts to make it a bit easier. Sorry you had trouble.
Hanisha Karim
Great stuff!!!! Amazing!!!
Tricia Buice
Thanks Hanisha!
Jas M
These might be the best thing Iโve ever eaten. They are absolutely divine, the maple coffee glaze sets them over the top.
Tricia Buice
Thanks for the feedback Jas. We LOVE these cinnamon rolls too. Thanks again for taking the time to comment.