Pioneer Woman Cinnamon Rolls Recipe

Pioneer Woman Cinnamon Rolls are soft, gooey homemade rolls filled with butter, sugar, and cinnamon, then topped with a sweet maple-coffee frosting. This recipe makes 40 to 50 rolls using a simple yeast dough that comes together on the stovetop. They’re perfect for holidays, big brunches, or anytime you want to feed a crowd something special.

I found this recipe on The Pioneer Woman’s site and honestly it’s one of those that looks long but isn’t hard at all. The dough starts in a saucepan which I love because you skip the stand mixer completely. You heat your milk, oil, and sugar, let it cool down, toss in the yeast, and stir in the flour. That’s it. The trick is letting it chill in the fridge for at least an hour so it’s way easier to roll out.

When you roll it out you want it thin and long, like 50 inches or so. Spread the melted butter all the way to the edges and don’t be shy with the sugar and cinnamon. Roll it tight, slice it up, and let them rise before baking at 375. The maple frosting goes on right when they come out of the oven so it soaks in while they’re still hot.

Pioneer Woman Cinnamon Rolls Recipe

Recipe by Marry ThompsonCourse: BreakfastCuisine: AmericanDifficulty: Medium

Servings

40-50

servings

Prep time

2

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hours 

Cooking time

30

minutes

Calories

311

kcal

Soft, gooey homemade cinnamon rolls topped with sweet maple-coffee frosting. Perfect for holidays, big brunches, and feeding a crowd.

Ingredients

• For the Dough and Filling:
  

• 1 qt. whole milk
  

• 1 cup vegetable oil
  

• 1 cup sugar
  

• 2 (0.25-oz.) packets active dry yeast
  

• 8 cups all-purpose flour
  

• 1 cup (additional) all-purpose flour
  

• 1 tsp. (heaping) baking powder
  

• 1 tsp. (scant) baking soda
  

• 1 Tbsp. (heaping) iodized table salt
  

• 1 1/2 cups melted salted butter
  

• 2 cups sugar
  

• 3 Tbsp. ground cinnamon (plus more to taste)
  

• For the Maple Frosting:
  

• 2 lb. powdered sugar, sifted
  

• 2 tsp. maple flavoring, plus more to taste
  

• 1/2 cup whole milk, plus more to taste
  

• 1/4 cup melted salted butter
  

• 1/4 cup strongly brewed coffee or cold brew concentrate
  

• 1/8 tsp. salt, plus more to taste

Directions

• Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to between 105 and 115 degrees. Sprinkle the yeast on top and let it sit for 1 minute.
  
• Add 8 cups of the flour. Stir until just combined, then cover and set aside in a warm place for 1 hour. After 1 hour, add the remaining 1 cup flour, baking powder, baking soda, and salt. Stir gently until just combined. Refrigerate for up to 3 days, or chill for at least 1 hour before rolling.
  
• On a floured surface, roll the dough into a large rectangle, about 50–55 inches by 10 inches. The dough should be rolled very thin.
  
• Pour 1 1/2 cups melted butter over the dough and spread evenly with your fingers. Sprinkle 1 1/2 to 2 cups sugar over the butter, then sprinkle with cinnamon.
  
• Starting from the far end, roll the dough tightly toward you. Pinch the seam closed and flip seam side down.
  
• With a sharp knife, cut 3/4 inch to 1 inch slices. Pour 1 tablespoon melted butter into each of 7 round cake pans and swirl to coat. Place 7 rolls per pan, 1 in the center and 6 around it.
  
• Cover with a kitchen towel and let rise for at least 45 minutes.
  
• Preheat the oven to 375°F.
  
• Bake for 15 to 18 minutes, until golden brown but not overly dark.
  
• While the rolls bake, whisk together the powdered sugar, milk, butter, coffee, salt, and maple flavoring until smooth. The icing should be thick but pourable.
  
• Remove pans from the oven and immediately drizzle the icing generously over the rolls, making sure to get it around the edges. Serve warm or let cool.
  
• Finished rolls can be wrapped and frozen.
  

FAQs

Can I make the dough the night before? 

Yes. Refrigerate the dough after mixing and assemble the rolls the next morning. Just let them come to room temp before baking.

Can I use softened butter instead of melted for the filling? 

Yes, many bakers prefer it. Cream the softened butter with sugar and cinnamon into a paste. It’s less messy and the butter won’t run out while baking.

Can I add pecans or use brown sugar? 

Yes to both. Brown sugar gives a deeper flavor and pecans can be sprinkled over the filling before rolling. Neither changes the bake time.

Can I use real maple syrup instead of maple flavoring? 

You can, but syrup is thinner so cut back on the milk and add more powdered sugar to keep the icing thick enough.

Why didn’t my rolls rise? 

Most likely the milk was too hot when you added the yeast. Let it cool to 105–115 degrees first or the heat will kill the yeast.

What other Pioneer Woman sweet roll recipes can I try? 

Ree also has Pumpkin Spice Cinnamon Rolls for fall, a quick Crescent Roll version using store-bought dough, and Caramel Apple Sweet Rolls with apples and sticky caramel filling.