You know if it’s a recipe of Ree’s then it’s going to be a good recipe. The first time I made these Cinnamon Rolls was Christmas morning several years ago for my family. They were such a hit. Just as mouth-watering, ooey gooey sticky finger licking, wonderful as I knew they would be.
The switch up from traditional cream cheese or buttercream frosting to the maple icing on these was such a nice change. If you’re not a fan of maple or don’t happen to have any on hand when making these it’s not a problem to sub for vanilla extract instead.
How to Make Pioneer Woman’s Cinnamon Rolls (step-by-step)
1. Gather your cinnamon roll dough ingredients. You’ll need: flour, milk, vegetable oil, sugar, baking powder, baking soda, active dry yeast & salt.
2. Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the mixture (heat to where it’s just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 45 minutes to 1 hour.
3. After an hour or so when the mixture is no longer hot, instead lukewarm, sprinkle in both packages of yeast (if measuring from a jar instead of packets you’ll need 4 1/2 tsp).
4. Let sit for a moment to absorb in the milk mixture.
5. Transfer milk mixture to a stand mixer bowl and add 8 of the 9 cups (reserving the last cup for later) of flour.
6. Using the hook attachment of your stand mixer incorporate flour together. If you’d rather mix by hand, depending on how much room you have you can keep everything in the same pot and mix in flour with a wooden spoon until well incorporated. Cover and let rise for at least an hour.
7. Dough should be nearly doubled in size after rising for at least an hour. Punch down to release the air.
8. Mix in remaining cup of flour, baking powder, baking soda and salt.
9. Stir mixture together.
10. Sprinkle rolling surface generously with flour.
11. Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a general rectangular shape (as best you can).
12. Drizzle 1/2 to 1 cup melted butter over the dough.
13. Sprinkle 1 cup of sugar over the butter (the other cup that has been measured will be for the other half of the dough)
14. Generously sprinkle cinnamon.
15. Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it.
16. Cut the rolls approximately ¾ to 1 inch thick. This can be done with a serrated knife if you find that easier but I prefer dental floss.
17. Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your choice.
18. If using a 9×13 you will be able to arrange 12-15 rolls depending on the size of your rolls Lay them in the buttered pans. Let the rolls rise for 20 to 30 minutes.
19. Repeat this process with the other half of the dough. Again spread approx 1 tbsp. of melted butter in your pan. You could use a disposable round foil pie pan or square foil cake pan.
19. Repeat this process with the other half of the dough. Again spread approx 1 tbsp. of melted butter in your pan. You could use a disposable round foil pie pan or square foil cake pan.
20. If using a disposable round foil pie pan you should be able to get seven rolls to a pan.
21. If using a disposable square foil cake pan you should be able to get 9 rolls to a pan.
22. Once the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.
23. If you’re giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic wrap and bake to give fresh hot rolls. Preheat oven to 375F.
24. Bake about 15 to 18 minutes until golden brown.
25. Gather your maple icing ingredients: powdered sugar, butter, maple flavoring, milk, and salt.
26. Whisk everything together until smooth.
27. The consistency you’re looking for is thick but pourable.
28. Generously drizzle over the warm rolls to serve immediately.
29. Or if you’ve baked the rolls to give…
30. Generously drizzle over the warm rolls to set & then cover.
31. Serve warm with a tall glass of milk or cup of coffee.
32. Once gifted rolls have slightly cooled, cover with foil or plastic wrap to give.
33. Enjoy!
Important Tips for Making The Pioneer Woman’s Cinnamon Rolls
- Make sure you gather all of your ingredients needed for the recipe beforehand. There’s nothing worse than getting started on a recipe only to realize halfway through that you’re missing something.
- Don’t walk away from your milk mixture while you’re heating it up. To scald the mixture you’re wanting it to get where it’s just about to reach the boiling point. If you walk away, it will be easy to forget & then come back to find a rolling boil (which is not what you want)
- A sign of scalding is that small bubbles will start to appear around the edges
- Use fresh yeast! If you’re needing to reach into the deep dark depths of your pantry for your yeast then I’d recommend buying new for this recipe. It’s a fair amount of work to make these and you don’t want all of your time to be in vain.
- I like to store my yeast in the freezer to ensure freshness for longer than pantry shelf life.
- Do not over mix your dough. You only want to mix until your flour is incorporated. Otherwise if you create a tough overworked dough you won’t have fluffy and soft rolls.
- If you want to make your dough ahead of time after the flour, baking soda, baking powder and salt have been mixed in you could cover the dough and put it in the fridge until you are ready to finish.
- This includes overnight and even a day or two.
- If it starts to overflow simply punch it down to release the extra air.
- One of my favorite kitchen tools is a silicone mat to roll my dough onto. It makes for easy handling of your dough and really easy cleanup as well.
- My most favorite way to slice the cinnamon rolls is with dental floss. It’s SO easy and makes for such a clean cut. If you don’t have floss handy a serrated knife will do the trick just as well.
- If you don’ have maple flavoring or just don’t prefer it, you can substitute equal amounts of vanilla instead.
For more cinnamon roll recipes check out these favorites:
- Cinnamon Rolls with Cream Cheese Frosting
- Caramel Apple Cinnamon Rolls
- Dutch Oven Cinnamon Nut Pull-Aparts
Pioneer Woman's Cinnamon Rolls
These buttery soft and pillowy cinnamon rolls covered in maple icing will absolutely melt in your mouth. They are a labor of love that is 100% worth it!
Ingredients
- 4 c. whole milk
- 1 c. vegetable oil
- 1 c. sugar
- 2 pkgs. Active Dry Yeast
- 9 c. all-purpose flour divided
- 1 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tbsp. salt
- 1 1/2 c. unsalted butter melted
Cinnamon Sugar Topping
- 2 c. sugar
- cinnamon
Maple Icing
- 1 2 lb. bag powdered sugar
- 2 tsp. maple flavoring
- 1/2 c. whole milk
- 1/4 c. unsalted butter melted
- 1/8 tsp. salt
Instructions
-
Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the mixture (heat to where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 45 minutes to 1 hour.
-
After an hour or so when the mixture is no longer hot, instead lukewarm, sprinkle in both packages of yeast (if measuring from a jar instead of packets you’ll need 4 1/2 tsp). Let sit for a moment to absorb in the milk mixture.
-
Transfer milk mixture to a stand mixer bowl and add 8 of the 9 cups (reserving the last cup for later) of flour. Using the hook attachment of your stand mixer incorporate flour together. If you’d rather mix by hand, depending on how much room you have you can keep everything in the same pot and mix in flour with a wooden spoon until well incorporated. Cover and let rise for at least an hour.
-
Dough should be nearly doubled in size after rising for at least an hour. Punch down to release the air. Mix in remaining cup of flour, baking powder, baking soda and salt. Stir mixture together.
-
Sprinkle rolling surface generously with flour.
-
Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a general rectangular shape (as best you can).
-
Drizzle 1/2 to 1 cup melted butter over the dough.
-
Sprinkle 1 cup of sugar over the butter (the other cup that has been measured will be for the other half of the dough). Generously sprinkle cinnamon.
-
Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it. Cut the rolls approximately ¾ to 1 inch thick. This can be done with a serrated knife if you find that easier but I prefer dental floss.
-
Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your choice. If using a 9x13 you will be able to arrange 12-15 rolls depending on the size of your rolls. If using a disposable round foil pie pan you should be able to get seven rolls to a pan. If using a disposable square foil cake pan you should be able to get 9 rolls to a pan. Lay them in the buttered pans.
-
Let the rolls rise for 20 to 30 minutes. Repeat this process with the other half of the dough. Once the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.
-
If you’re giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic wrap and bake to give fresh hot rolls. Preheat oven to 375F. Bake about 15 to 18 minutes until golden brown.
For the Maple Icing
-
Whisk everything together until smooth. The consistency you’re looking for is thick but pourable. Generously drizzle over the warm rolls to serve immediately.
Recipe Notes
- Make sure you gather all of your ingredients needed for the recipe beforehand. There's nothing worse than getting started on a recipe only to realize halfway through that you're missing something.
- Don't walk away from your milk mixture while you're heating it up. To scald the mixture you're wanting it to get where it's just about to reach the boiling point. If you walk away, it will be easy to forget & then come back to find a rolling boil (which is not what you want)
- A sign of scalding is that small bubbles will start to appear around the edges
- Use fresh yeast! If you're needing to reach into the deep dark depths of your pantry for your yeast then I'd recommend buying new for this recipe. It's a fair amount of work to make these and you don't want all of your time to be in vain.
- I like to store my yeast in the freezer to ensure freshness for longer than pantry shelf life.
- Do not over mix your dough. You only want to mix until your flour is incorporated. Otherwise if you create a tough overworked dough you won't have fluffy and soft rolls.
- If you want to make your dough ahead of time after the flour, baking soda, baking powder and salt have been mixed in you could cover the dough and put it in the fridge until you are ready to finish.
- This includes overnight and even a day or two.
- If it starts to overflow simply punch it down to release the extra air.
- One of my favorite kitchen tools is a silicone mat to roll my dough onto. It makes for easy handling of your dough and really easy cleanup as well.
- My most favorite way to slice the cinnamon rolls is with dental floss. It's SO easy and makes for such a clean cut. If you don't have floss handy a serrated knife will do the trick just as well.
- If you don' have maple flavoring or just don't prefer it, you can substitute equal amounts of vanilla instead.
Adapted from The Pioneer Woman
Karla Franklin
Could I use gluten free flour in this recipe? Has anyone tried it? I have a son with celiac & these look delicious!!!
Angela
Can these rolls be frozen unbaked? I’d like to more make them and gift them later?
Sean
We’ve frozen them in the past but they didn’t puff up as much. Still good though
Kristen
I have been using this recipe for several years. The dough is very versatile. I always refrigerate after adding last cup of flour. It makes the dough so easy to work with. This is by far the best dough recipe I have ever used. I do catering in my spare time and these are a favorite.
Hi,I make these rolls all the time, so easy and so delicious. Could I sub some flour for whole wheat? If so how many cups would you suggest?
Amy
Can I use rapid rise instant yeast in this recipe?
Spring
I have made batches of these to give out at Christmas. Nobody wants anything else now! Try the lemon blueberry they are a BIG hit!
I am gifting these frozen. How much frosting should be given with each of four pans?
Nick Crisci
I made these for the first time and it is one of the most difficult recipes with many steps. I had cups of filling, cups of topping, cups of flour all over the place. I also see it takes a whole day to make these rolls and will have to refrigerate these overnight and cook them tomorrow. I started a 7AM it is now noon and I am waiting for the first rise of the dough. This is a long and difficult recipe to follow I have to say..
Dana
You did something wrong then😩 this is like a no fail. I make my dough the night before and they are done in the am in about 1 hr
Kristie
Are you affiliated with Pioneer Woman?
Doroyhy
I have made these roles quite a few times and we love them. I do not understand why you wait until the dough has risen and mixed with flour before add the soda and salt and baking powder? I have made roll recipes and I think these ingredients might not totally mix in by this method
Would really like to know the reason for this.
Lauren
I actually made these last night and was also skeptical about mixing in those things after it had risen but they came out AMAZING. They were seriously the best of any recipe I’ve ever tried. Loved them!
Sharon
how many rolls do you typically get from this recipe?
Hayley
A LOT! one recipe makes about 6 pans with 7-8 rolls in each pan.
Kelin Cooper Haulsee
Can you freeze the tools after they are made and before they are baked?
Cathy
I love your blog!! When looking for a new home my granddaughter checked to make sure I had a counter big enough to make these fabulous rolls. Thank you so much. We both enjoy this recipe it’s incredible easy and tasty.
Yvonne
Hi Cathy, thanks so much and I’m so happy to hear that you love my blog! That’s so kind of you to stop by and leave a comment letting me know! That’s a great story about your house hunting, and a counter big enough to make these rolls is a very important requirement if you ask me. :) I hope that you make many delicious recipes and wonderful memories in your home!
Renee
Can you half this? I really don’t need SO MUCH rolls.
Julia Walker
I want to know this too!
Yvonne
Hi Renee and Julia! This recipe can absolutely be halved! Alternatively, these rolls freeze great and last for about 3 months in the freezer. Hope that helps!
Amanda
Do you freeze these baked or “raw”?
Dawn
If I wanted to add pecans to the rolls when would you suggest adding them? With the sugar butter and cinnamon prior to rolling or with the icing at the end?
Yvonne
With the butter and cinnamon prior to rolling!
do u have a good recipes for regular icing instead of maple? ive tried lots of recipes and found a couple that were ok but not as good as I would like!
Lilia Eurich
Could these be completely and refrigerated over night, and baked fresh in the A.M.?. Thank you, they sound GREAT !!!
Yvonne
Yes, minus the frosting you could totally do that!
Joanna
@oosterbaby…thanks!
Joanna
Lol! Was just wondering if I could do that (prev comment…roll and have ready to go in the am…)too tired to stay up any longer, but I’d love to know if it works!
I’ll let you know. I’ve just never read if it’s an option, in any of the options! LOL!
Uhhhhh…. Yummmmm! Perfect!
Yvonne
Woohoo! Glad to know you can prep them the night before!!
I’ve got the dough made & in the fridge. I’m wondering if I can roll it out & get the rolls ready & in the pan then put back in the fridge overnight? Take them out in the morning, let them rise & bake?
Yvonne
I think that would be just fine!
Maggie
Calories in one is?
Yvonne
I’m not sure of the calorie count of one of them, I’m sorry. I say, everything in moderation ;)
Walter
What size pan do I use that would be big enough to hold all that dough ?
Yvonne
If I remember correctly I just used a 9×13, but if you find you have too much dough you could use a cookie sheet!
Dori paschal,
Hi there
I remember when one of my neighbors gave me a similar recipe and it was soooo good but since about 1973 I lost this recipe with the maple frosting. I was so sad til I came across yours. Now u have really made my day ! Because this new generation doesn’t appreciate the hard work and loving care these rolls represent. I know you can’t afford to eat them all the time but on Sundsys it is a special day to endulge in these ! Enjoy and keep up the good work. Dori
Yvonne
So awesome – man, these cinnamon rolls are to die for! So happy you found your way back to your favorite maple frosting recipe! Enjoy!
Floreng miano
thank you so much for sharing your recipe. your cinnamon rolls recipe is what i am looking for. so good, love it! tnx sooo much! God bless
Yvonne
I’m so happy you like it! Enjoy!
Robin
You’ll need to try her orange rolls. Just a twist of her cinnamon rolls. yummy!
Yvonne
I’m not a huge orange roll fan but if it’s from P Dubb, I’m sure I would love it! Thanks for the comment :)
stephanie
Ssooooo no sugar free version of this one, eh? lol
looks good!
Hannah
pioneer food at it’s best! mmmm this looks fabulous
Launa Stout
wonderful! I love your blog and all your recipes!!!