The Pioneer Woman’s Classic Cinnamon Rolls: A Step-by-Step Guide
Turn simple pantry ingredients into pillowy, gooey spirals that melt on your tongue.
The Pioneer Woman’s Iconic Cinnamon Rolls Recipe
Cinnamon rolls have become a cherished treat for breakfast, brunches, holidays, and family gatherings. Few recipes have captured the hearts of home bakers as steadfastly as The Pioneer Woman’s classic cinnamon rolls. Beloved for their pillowy dough, rich cinnamon-sugar swirls, and decadent maple glaze, these rolls are the ultimate comfort food. Whether you’re a baking novice or seasoned pro, this thorough guide will help you master every step of The Pioneer Woman’s method.
Why The Pioneer Woman’s Cinnamon Rolls Stand Out
- Soft, fluffy dough thanks to a unique milk-and-oil base
- Generous cinnamon-sugar layers for intense flavor and gooey texture
- Maple icing that soaks into every swirl
- Simple pantry ingredients and a make-ahead friendly process
Ingredients You’ll Need
For the Dough
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 packages (0.25 oz each) active dry yeast
- 9 cups all-purpose flour (8 cups for the initial dough, 1 cup added later)
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
For the Filling
- 1 1/2–2 cups melted unsalted butter (divided for two batches)
- 2 cups granulated sugar
- Generous amounts of ground cinnamon
For the Maple Icing
- 1 bag (2 pounds) powdered sugar
- 2 teaspoons maple flavoring
- 1/2 cup whole milk
- 1/4 cup melted butter
- 1/4 cup brewed coffee
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Preparing the Dough
- Scald the Wet Ingredients:
- Combine milk, vegetable oil, and sugar in a large saucepan.
- Heat the mixture over medium heat just until it almost boils—look for small bubbles around the edges but don’t let it boil.
- Remove from heat and let the mixture cool until it’s just warm (lukewarm), not hot, about 45 minutes to 1 hour.
- Add the Yeast:
- Sprinkle active dry yeast over the lukewarm milk mixture. Let it sit for 1 minute, then briefly stir to combine.
- Incorporate the Flour:
- Add 8 cups of flour and stir until just combined into a rough dough.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for 1 hour. The dough should puff up noticeably.
- Add Leavening & More Flour:
- After 1 hour, add 1 more cup of flour, baking powder, baking soda, and salt. Mix thoroughly to form a soft, slightly sticky dough.
- You can use the dough right away or refrigerate for up to 3 days. Chilled dough is easier to handle and can be made ahead for convenience.
2. Rolling, Filling & Slicing
- Divide the Dough: Split the dough in half (you’ll work with one half at a time).
- Shape the Rectangle:
- On a floured work surface, roll each half into a large, thin rectangle, roughly 30 by 10 inches. The thinner you roll, the more delicate and spiraled the rolls will be.
- Layer on the Goodness:
- Drizzle 3/4–1 cup melted butter over the surface and spread thoroughly to coat the dough edge-to-edge.
- Sprinkle a generous cup of granulated sugar evenly on top, followed by a heavy dusting of ground cinnamon. Use more if a bold cinnamon flavor is preferred.
- Add a little more butter or sugar for extra gooeyness if desired.
- Roll and Cut:
- Roll the dough tightly, starting at the longest edge farthest from you, working towards yourself. Keep the roll compact for neat spirals.
- When fully rolled, pinch the seam to seal.
- Slice into 3/4-1 inch thick rounds using a sharp knife or, for a clean cut, unscented dental floss.
3. Arranging and Proofing
- Prepare baking pans (disposable foil or standard cake pans) by greasing with melted butter.
- Place rolls slightly apart—allowing space as they’ll rise.
- Cover pans with a towel and let rolls rise on the countertop 20–30 minutes (they’ll puff up, filling out the pan).
4. Baking
- Preheat oven to 375°F (190°C).
- Bake rolls 15–18 minutes, until golden brown. Avoid overbaking—rolls should be just lightly toasted.
5. Making the Maple Icing
- In a large mixing bowl, combine powdered sugar, maple flavoring, milk, melted butter, coffee, and a pinch of salt.
- Whisk until smooth and pourable (add extra milk if needed for easier drizzling).
6. Finishing Touches: Icing the Rolls
- Generously drizzle the maple icing over warm rolls, ensuring the glaze seeps into every swirl.
- Allow some icing to pool around the edges for that signature gooey finish.
Visual Guide: Baking Timeline at a Glance
| Step | Time Estimate | Key Actions |
|---|---|---|
| Mix & Scald Wet Ingredients | 10 mins | Heat milk, oil & sugar, then cool |
| First Rise | 60 mins | Add yeast, combine flour, cover and let rise |
| Add Leavening | 5 mins | Mix in more flour, baking powder, soda, salt |
| Chill (Optional) | 60+ mins | Refrigerate dough for easier handling |
| Roll, Fill & Slice | 20-30 mins | Roll out, add filling, slice rolls |
| Final Proof | 20-30 mins | Let rolls puff up in pans |
| Bake | 15-18 mins | Bake until golden |
| Ice & Serve | 5 mins | Pour on maple icing |
What others are reading
Pro Tips for Perfect Cinnamon Rolls
- Check dough temperature: Yeast thrives in warm (not hot) mixtures—too hot and it could die, too cold and it won’t activate.
- Refrigerate for easier rolling: Chilled dough is less sticky and more manageable, resulting in tidier spirals.
- Go heavy on filling: Don’t be shy with butter, sugar, or cinnamon. The more generous you are, the gooier the results.
- Use dental floss for slicing: This technique prevents squishing or tearing the dough.
- Adjust icing consistency: Thinner for soaking in, thicker for a sweet topping.
Customizing Your Cinnamon Rolls
- Add chopped pecans or walnuts for extra crunch inside or sprinkled on top of the icing.
- Try a cream cheese glaze if you prefer a tangy finish over maple sweetness.
- Sprinkle raisins over the cinnamon-sugar layer for a classic twist.
- Make ahead: Assemble rolls the night before, refrigerate, and bake fresh in the morning.
Serving Suggestions & Storage
- Best served warm: The icing melts into each spiral when rolls are just out of the oven.
- To store: Keep covered at room temperature for up to 2 days, or refrigerate for a week. Reheat gently to restore softness.
- Freezing: Unbaked, sliced rolls can be frozen in pans; thaw and rise before baking. Baked rolls freeze well and can be reheated individually.
Frequently Asked Questions (FAQ)
How can I ensure my dough rises well?
Allow the dough to rise in a warm, draft-free environment. If your kitchen is cold, turning on the oven light or placing the bowl near a warm appliance can boost yeast activity. Don’t rush the rising process—for fluffier rolls, let the dough double in size before working with it.
Can I make these rolls ahead of time?
Absolutely. The dough can be chilled for up to 3 days before assembling the rolls. Alternatively, assemble and arrange the rolls in pans, cover, and refrigerate overnight. Bring to room temperature and let rise before baking the next day for fresh rolls with minimal effort.
What if I don’t have maple flavoring for the icing?
You can substitute maple extract with vanilla extract for a classic glaze. Or, try adding a teaspoon of cinnamon or a splash of espresso for a different twist.
Can I freeze the baked cinnamon rolls?
Yes! Let the rolls cool completely, wrap tightly, and freeze for up to 2 months. To reheat, microwave individual rolls or warm a tray in the oven, then add fresh icing if needed.
Is it possible to halve the recipe?
Easily. Divide all ingredients in half for a smaller batch, perfect for a smaller household or limited baking pans.
Expert Troubleshooting
- Dough too sticky? Add flour a tablespoon at a time, but avoid over-flouring for soft results.
- Flat rolls after baking? Under-proofing or old yeast may be the culprit. Ensure generous rising time and fresh yeast for fluffiness.
- Icing too runny? Mix in extra powdered sugar until the desired consistency is reached.
Community Tips: How Home Bakers Personalize Their Rolls
- Swapping spices: Add cardamom, nutmeg, or allspice for depth of flavor.
- Folding in orange zest to the filling for a citrusy kick.
- Layering with apple butter or pumpkin puree for seasonal spins.
Conclusion
Soft, gooey, and slathered in maple glaze, The Pioneer Woman’s cinnamon rolls are more than a recipe—they’re a beloved tradition. With straightforward instructions and smart baking tips, you’ll create bakery-worthy rolls that bring joy to every table. From holiday mornings to cozy afternoons, make these rolls your own—and share them proudly with family and friends.
References
- https://kendrastreats.com/2019/03/pioneer-woman-cinnamon-rolls-the-easiest-cinnamon-rolls-ever/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11914/cinammon-rolls/
- https://www.recipe-diaries.com/cinnamon-rolls/
- https://triedandtasty.com/pioneer-womans-cinnamon-rolls/
- https://www.savingdessert.com/pioneer-womans-cinnamon-rolls/
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