Pioneer Woman Cinnamon Rolls Recipe

Ok, if you’re craving soft cinnamon rolls with that sweet buttery maple glaze — the kind that makes your whole kitchen smell like a bakery exploded — this recipe hits. It’s not quick. It’s not light. But it is wildly satisfying. Sweet, soft, easy to freeze if you’re not inhaling them all in 2 days. Honestly, not great if you’re counting carbs or sugar… but if your priority is soft + gooey, yeah. You’re in.

These cinnamon rolls come out soft in the middle, golden on the edges. They’re packed with warm cinnamon sugar (and lots of butter, like, maybe too much but also not enough?). The dough’s enriched with milk and oil, so it’s super tender. The frosting has this maple-coffee combo that’s weird on paper but perfect on a roll. You’ll need time — but not much technique. No stand mixer required. Not fussy. Just messy. And worth it.

If you’ve ever wanted homemade rolls that feel like they came from a tiny café in the mountains somewhere? Yeah. These.

Jump to Recipe

Ingredients Needed

For Dough & Filling:

• 1 quart whole milk: helps the dough stay soft.
• 1 cup vegetable oil: keeps it tender, easier to mix.
• 1 cup sugar: adds sweetness + helps yeast rise.
• 2 packets (0.25 oz) active dry yeast: just sprinkle it on top.
• 8–9 cups all-purpose flour: you’ll start with 8, then adjust later.
• 1 tsp heaping baking powder
• 1 tsp scant baking soda
• 1 heaping tbsp salt
• Plenty of melted butter: yeah, not measuring. Pour freely.
• 2 cups sugar: for the filling.
• Cinnamon: lots. No measurements. Trust your gut.

For Frosting:

• 2-lb bag powdered sugar: yes, the whole bag.
• 2 tsp maple flavoring: don’t sub maple syrup, it’s not the same.
• ½ cup milk: thins it out.
• ¼ cup melted butter: richness, obviously.
• ¼ cup brewed coffee: weirdly necessary, balances the sweet.
• Small pinch salt: cuts the sugar edge.

How To Make Pioneer Woman Cinnamon Rolls

Start the Dough:
Heat milk, oil, and sugar until just warm — not hot-hot. Sprinkle yeast over. Let it sit there for a bit, like 5 mins. You’ll see it puff. Mix in 8 cups flour. Stir until it looks like shaggy dough. Cover with a towel. Leave alone for 1 hour in a warm-ish place.

Finish the Dough:
After it rises, add the rest: 1 cup flour, baking powder, soda, and salt. Stir again. Now you’ve got your dough. You can roll now — but if it’s too sticky, chuck it in the fridge for an hour or overnight. Chilled dough behaves better.

Roll + Fill:
Grab half the dough. Flour the counter. Roll it out big — like 30×10 inches. Pour melted butter over the whole thing. Seriously — drown it. Then sugar. Then cinnamon. Be generous. Don’t try to be neat.

Roll + Slice:
Roll it up tight from the far end toward you. It’ll ooze. That’s the point. Pinch the edge closed. Slice into ½-inch pieces. Use a sharp knife or floss. Put rolls in buttered pans, not squished but not spaced too far apart.

Rise + Bake:
Cover pans. Let them sit on the counter for about 20–30 mins. Preheat oven to 375°F. Once rolls have puffed a bit, bake for 15–18 mins. Don’t overbake. You want them golden, not brown.

Make the Frosting:
Whisk everything together until smooth. Taste and adjust — you might want more maple, more coffee, whatever. It should pour but still coat a spoon.

Frost:
As soon as rolls are out, pour that stuff on. Let it drip into the corners. They’ll soak it up and get glossy and sticky and… yeah.

Recipe Tips

• Dough is easier to roll cold. Refrigerate if it’s too sticky.
• Don’t skip the second rise in the pan — it matters.
• Don’t overbake — dry rolls = sadness.
• If frosting is too thick, splash in more milk or coffee. If too runny, more sugar.

How to Store & Reheat

Room Temp: Covered, 1–2 days.
Fridge: Airtight container, up to 5 days. Reheat in microwave ~20 secs.
Freezer: Freeze before frosting for best texture. Wrap tight. Reheat at 350°F for 10–12 mins.

Nutrition Facts (Approx. per roll)

• Calories: ~450
• Sodium: 280mg
• Protein: 5g
• Fat: 17g
• Carbs: 68g
• Fibre: 1g
• Sugar: 37g

FAQs

Can I use plant milk instead of whole milk?
Yes — oat milk or almond milk works. Just make sure it’s unsweetened.

What if I don’t have maple flavoring?
Skip it, or sub vanilla extract. It won’t taste the same but still good.

Is there a way to make these less sweet?
Cut the sugar in the filling by half. Frost lightly. Still rich, just not overwhelming.

Why are my rolls dry?
You probably overbaked them or didn’t use enough butter in the filling.

Can I make the dough a day ahead?
Yep. After first rise, refrigerate it. Next day, roll and bake straight from cold.