Pioneer Woman Cinnamon Rolls

Pioneer Woman Cinnamon Rolls are legendary for a reason. Ree Drummond’s signature recipe creates massive, pillowy soft rolls that are smothered in a unique maple-coffee glaze. Unlike standard bakery rolls that can be dry, these are drowned (in the best way possible) in icing, ensuring every single bite is gooey, sweet, and decadent. They are a holiday staple and arguably the most popular recipe she has ever published.

• Pioneer Woman Cinnamon Toast Recipe
• Pioneer Woman Red Velvet Cake Balls
• Pioneer Woman Pumpkin Chocolate Chip Bread

🤎 Why You Will Love This Cinnamon Rolls Recipe:

• Yields a Ton: This recipe is designed for a crowd. One batch makes roughly 40 to 50 rolls, making it perfect for holiday gifting, big family breakfasts, or freezing for later.
• The Glaze: Instead of a thick cream cheese frosting, these rolls use a thinner glaze made with coffee, maple extract, and milk. It seeps into the spirals of the dough, keeping them moist for days.
• Pillowy Dough: The dough is enriched with milk, vegetable oil, and plenty of sugar, resulting in a feather-light, airy texture that melts in your mouth.
• Generous Filling: The butter, cinnamon, and sugar filling is applied liberally, creating sticky, caramelized bottoms that are just as delicious as the tops.
• Freezer Friendly: Because it makes so many, it is designed to be baked in disposable foil pans and frozen, so you can just pop a pan in the oven whenever you need a fresh breakfast.

🧈 Pioneer Woman Cinnamon Rolls Ingredients

For the Dough:

• 1 quart (4 cups) whole milk
• 1 cup vegetable oil
• 1 cup granulated sugar
• 2 packages (4 ½ tsp) active dry yeast
• 8 cups all-purpose flour (plus 1 cup extra for dusting/kneading)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp salt

For the Filling:

• 2 cups (4 sticks) salted butter, melted
• 1/4 cup ground cinnamon (yes, really)
• 3 cups granulated sugar

For the Maple Glaze:

• 1 bag (2 lbs) powdered sugar
• 1 tsp maple extract
• 1/2 cup milk
• 1/4 cup melted butter
• 1/4 cup strong brewed coffee
• 1/8 tsp salt

🥞 How To Make Pioneer Woman Cinnamon Rolls

1. Scald the Liquids: In a large pot, combine the 1 quart of milk, 1 cup of vegetable oil, and 1 cup of sugar. Heat until just before boiling (scalded). Remove from heat and let cool until it is warm but not hot (approx 100°F – 110°F).
2. Activate Yeast: Sprinkle the 2 packages of yeast over the warm milk mixture. Let it sit for 1 minute to dissolve.
3. Add Flour: Stir in 8 cups of flour until combined. The dough will be very sticky. Cover the pot with a clean towel and let it rise in a warm place for 1 hour (it should double in size).
4. Second Mix: After rising, stir in the 1 tsp baking powder, 1 tsp baking soda, 1 tbsp salt, and roughly 1/2 to 1 cup more flour (just enough to make it workable).
5. Roll and Fill: Divide the dough in half. On a floured surface, roll one half into a large rectangle (approx 30 x 10 inches). Drizzle 1 cup of melted butter over the dough. Sprinkle generously with 1.5 cups of sugar and half the cinnamon.
6. Form Rolls: Roll the dough up tightly (long way) into a log. Pinch the seam to seal. Slice into rolls about 3/4 inch thick. Repeat with the second half of the dough.
7. Second Rise: Place rolls into greased baking pans (round cake pans or rectangular foil pans). Don’t crowd them too much. Cover and let rise for 20 to 30 minutes. Preheat oven to 375°F (190°C).
8. Bake: Bake for 15 to 18 minutes until golden brown. Don’t overbake!
9. Make Glaze: While baking, whisk together the powdered sugar, maple extract, milk, melted butter, coffee, and salt until smooth.
10. Frost: Pour the glaze generously over the rolls the moment they come out of the oven.

💭 Recipe Tips

• The Dutch Oven Trick: Ree Drummond makes the dough directly in the pot she heats the milk in. It saves washing a massive bowl.
• Coffee is Key: Don’t skip the coffee in the glaze. It doesn’t make the rolls taste like a latte; it just cuts the sweetness of the powdered sugar and adds a complex depth.
• Feel the Heat: Before adding the yeast, stick your finger in the milk mixture. If it burns you, it will kill the yeast. It should feel like warm bathwater.
• Generous Butter: When applying the filling, don’t just brush the butter on. Pour it. You want it to pool slightly so it creates a gooey caramel sauce at the bottom of the pan while baking.

🥃 What To Serve With Cinnamon Rolls?

Since these rolls are a sugar bomb, they need savory sides to balance the meal. Serve with scrambled eggs, sausage patties, or crispy bacon. A fruit salad with acidic fruits like oranges and berries also helps cleanse the palate. Beverage-wise, they are best with black coffee or cold milk.

🎚 How To Store Leftovers Cinnamon Rolls?

• Room Temperature: Store covered at room temperature for up to 2 days. The glaze acts as a preservative to keep them moist.
• Refrigerate: You can keep them in the fridge for up to 1 week, but warm them up before eating.
• Freeze: You can freeze the baked, glazed rolls in the pan. Cover tightly with foil and freeze for up to 3 months.

🥵 How To Reheat Leftovers Cinnamon Rolls?

Important Tip: Do not overheat, or the glaze will disappear completely.

• Microwave: Place a single roll on a plate and heat for 15 to 20 seconds. This is arguably the best way as it makes the glaze molten again.
• Oven: Cover the pan with foil and warm at 300°F (150°C) for 10 to 15 minutes.

❓FAQs

Try More Recipes:

• Pioneer Woman Orange Monkey Bread
• Pioneer Woman Sheet Pan Pancake
• Pioneer Woman Slow Cooker Hot Chocolate

📊 Cinnamon Rolls Nutrition Facts

Serving Size: 1 roll (serves 50)

• Calories: 260 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 280mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

Pioneer Woman Cinnamon Rolls

Recipe by Imen DridiCourse: Dessert, Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

50

servings

Prep time

40

minutes

Cooking time

1

hour 

30

minutes

Calories

260

kcal

Pioneer Woman Cinnamon Rolls are legendary for a reason. Ree Drummond’s signature recipe creates massive, pillowy soft rolls that are smothered in a unique maple-coffee glaze. Unlike standard bakery rolls that can be dry, these are drowned (in the best way possible) in icing, ensuring every single bite is gooey, sweet, and decadent. They are a holiday staple and arguably the most popular recipe she has ever published.

Ingredients

• 1 quart (4 cups) whole milk

• 1 cup vegetable oil

• 1 cup granulated sugar

• 2 packages (4 ½ tsp) active dry yeast

• 8 cups all-purpose flour (plus 1 cup extra for dusting/kneading)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tbsp salt

• For the Filling:

• 2 cups (4 sticks) salted butter, melted

• 1/4 cup ground cinnamon (yes, really)

• 3 cups granulated sugar

• For the Maple Glaze:

• 1 bag (2 lbs) powdered sugar

• 1 tsp maple extract

• 1/2 cup milk

• 1/4 cup melted butter

• 1/4 cup strong brewed coffee

• 1/8 tsp salt

Directions

• Scald the Liquids: In a large pot, combine the 1 quart of milk, 1 cup of vegetable oil, and 1 cup of sugar. Heat until just before boiling (scalded). Remove from heat and let cool until it is warm but not hot (approx 100°F – 110°F).
• Activate Yeast: Sprinkle the 2 packages of yeast over the warm milk mixture. Let it sit for 1 minute to dissolve.
• Add Flour: Stir in 8 cups of flour until combined. The dough will be very sticky. Cover the pot with a clean towel and let it rise in a warm place for 1 hour (it should double in size).
• Second Mix: After rising, stir in the 1 tsp baking powder, 1 tsp baking soda, 1 tbsp salt, and roughly 1/2 to 1 cup more flour (just enough to make it workable).
• Roll and Fill: Divide the dough in half. On a floured surface, roll one half into a large rectangle (approx 30 x 10 inches). Drizzle 1 cup of melted butter over the dough. Sprinkle generously with 1.5 cups of sugar and half the cinnamon.
• Form Rolls: Roll the dough up tightly (long way) into a log. Pinch the seam to seal. Slice into rolls about 3/4 inch thick. Repeat with the second half of the dough.
• Second Rise: Place rolls into greased baking pans (round cake pans or rectangular foil pans). Don’t crowd them too much. Cover and let rise for 20 to 30 minutes. Preheat oven to 375°F (190°C).
• Bake: Bake for 15 to 18 minutes until golden brown. Don’t overbake!
• Make Glaze: While baking, whisk together the powdered sugar, maple extract, milk, melted butter, coffee, and salt until smooth.
• Frost: Pour the glaze generously over the rolls the moment they come out of the oven.

Notes

• The Dutch Oven Trick: Ree Drummond makes the dough directly in the pot she heats the milk in. It saves washing a massive bowl.
  Coffee is Key: Don’t skip the coffee in the glaze. It doesn’t make the rolls taste like a latte; it just cuts the sweetness of the powdered sugar and adds a complex depth.
  Feel the Heat: Before adding the yeast, stick your finger in the milk mixture. If it burns you, it will kill the yeast. It should feel like warm bathwater.
  Generous Butter: When applying the filling, don’t just brush the butter on. Pour it. You want it to pool slightly so it creates a gooey caramel sauce at the bottom of the pan while baking.