Hamdi Saidani Pioneer Woman Cinnamon Rolls Recipe are made with whole milk, vegetable oil, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, salt, melted butter, cinnamon, and a decadent maple frosting. This easy homemade Cinnamon Rolls recipe creates a tasty dessert that takes about 3 hours to prepare and can serve up to 50 people.
Pioneer Woman Cinnamon Rolls Ingredients
Ingredients For the Dough and Filling:
- 1 quart (4 cups) whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packets (0.25 ounces each) of active dry yeast
- 9 cups all-purpose flour (8 cups for initial use and 1 cup reserved)
- 1 teaspoon baking powder (heaping)
- 1 teaspoon baking soda (slightly less than level)
- 1 tablespoon salt (heaping)
- Melted butter, as needed for spreading on dough
- 2 cups sugar, for filling
- The ground cinnamon, as needed for filling
Ingredients For the Maple Frosting:
- 1 bag (2 pounds) powdered sugar
- 2 teaspoons maple flavoring
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup brewed coffee
- 1/8 teaspoon salt
How To Make Pioneer Woman Cinnamon Rolls
- Prepare the Dough: In a medium saucepan, heat the milk, vegetable oil, and sugar over medium heat until just below boiling. Remove from the heat and let it cool to about 110°F (warm to the touch). Sprinkle the yeast on top and let it sit for 1 minute. Then, add 8 cups of flour to the yeast mixture, stir until just combined, cover with a clean kitchen towel, and set aside in a warm place for 1 hour.
- Add Remaining Ingredients: After 1 hour, remove the towel, add the baking powder, baking soda, salt, and the remaining 1 cup of flour. Stir thoroughly to combine. The dough can be used immediately or stored in the refrigerator for up to 3 days, punching down if it rises to the top of the bowl.
- Roll Out the Dough: Divide the dough in half. On a floured surface, roll one half into a large rectangle, about 30 by 10 inches and very thin.
- Apply the Filling: Pour 3/4 to 1 cup of melted butter over the rolled dough, spreading it evenly. Generously sprinkle half the cinnamon and 1 cup of sugar over the butter. Add more butter or sugar if needed to achieve a gooey texture.
- Form and Cut the Rolls: Begin at the far end, tightly rolling the dough towards yourself. Keep the roll tight and pinch the seam together at the end, placing the roll seam-side down. Cut the roll into 1/2-inch slices, yielding 20 to 25 rolls.
- Prepare for Baking: Grease round cake pans with melted butter. Arrange the slices in the pans, allowing space for expansion (7 to 9 rolls per pan). Repeat the rolling and cutting process with the second half of the dough. Let the rolls rise on the countertop for at least 20 minutes after preheating the oven to 375°F (190°C).
- Bake the Rolls: Bake the rolls at 375°F (190°C) for 15 to 18 minutes until they turn golden brown. Be careful not to let them become overly brown. This ensures they stay soft and perfectly cooked.
- Prepare and Apply the Frosting: While the rolls are baking, prepare the frosting. In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Start with 2 teaspoons of maple flavoring and adjust according to your taste. The frosting should be thick yet pourable. Once the rolls are out of the oven, immediately drizzle the frosting over them, making sure to cover the edges and the top to allow the rolls to absorb the frosting’s moisture and flavor.
Recipe Tips
- Check the Milk Temperature: Make sure the milk mix is warm, not hot before you add the yeast. If it’s too hot, it will kill the yeast. If it’s too cold, the yeast won’t work.
- Let the Dough Rise: After mixing the dough, cover it and leave it in a warm place for at least one hour. This helps the dough grow and gives it a good flavor and texture.
- Roll the Dough Thin: Spread the dough into a big, thin rectangle. This makes the rolls light and flaky.
- Add Lots of Filling: Use plenty of melted butter, sugar, and cinnamon for the filling. This makes the rolls soft and gooey inside.
- Seal and Cut Evenly: After you roll up the dough with the filling, pinch the edge to seal it. Cut the rolls the same size so they cook evenly and fit well in the pans.
What To Serve With Cinnamon Rolls
These cinnamon rolls are great with hot coffee, cold milk, fresh fruit, and whipped cream. You can also serve them with vanilla ice cream, nuts, chocolate chips, and caramel sauce.
How To Store Cinnamon Rolls
- In the fridge: Let the cinnamon rolls cool down fully. Then, cover them up with plastic wrap or put them in a tight-sealing container. They can stay in the fridge for 3 to 4 days.
- For freezing: If you want to keep them for longer, wrap the rolls tightly in aluminum foil and then put them in a freezer bag or container that’s safe for the freezer. You can freeze them for up to 2 months. When you’re ready to eat them, let them thaw in the fridge overnight before you heat them up.
How To Reheat Cinnamon Rolls
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover cinnamon rolls in an oven-safe dish and cover them with aluminum foil. Reheat for about 15-20 minutes, or until they are hot all the way through.
- In The Microwave: Put a portion of the cinnamon rolls in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the cinnamon rolls to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Cinnamon Rolls Nutrition Facts
Serving Size: 1 of 50 servings
- Calories: 260
- Total Fat: 7 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 7 mg
- Sodium: 188 mg
- Carbohydrates: 46 g
- Dietary Fiber: 1 g
- Sugar: 31 g
- Protein: 3 g
FAQs
Can I Use Instant Yeast Instead Of Active Dry Yeast?
Yes, you can substitute instant yeast for active dry yeast in the same quantity. However, you do not need to proof instant yeast; just add it directly to the flour.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to the yeast not being active anymore or the milk mixture being too hot when added. Ensure the milk mixture is lukewarm before adding the yeast to prevent killing it.
Can I Make The Cinnamon Rolls In Advance?
Yes, you can prepare the cinnamon rolls up to the point of cutting them and arranging them in pans, then cover and refrigerate overnight. Simply let them rise on the counter for 30 minutes before baking the next morning.
How Do I Know When The Cinnamon Rolls Are Done Baking?
They should look lightly golden on top. You can also check with a thermometer; they are ready when the middle of the rolls reaches 190°F (88°C).
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Raisin Bread
- Pioneer Woman Cinnamon Bread
- Pioneer Woman Cinnamon Pull-Apart Bread
- Pioneer Woman Cinnamon Bread Pudding
Pioneer Woman Cinnamon Rolls
Description
Pioneer Woman Cinnamon Rolls Recipe are made with whole milk, vegetable oil, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, salt, melted butter, cinnamon, and a decadent maple frosting. This easy homemade Cinnamon Rolls recipe creates a tasty dessert that takes about 3 hours to prepare and can serve up to 50 people.
Ingredients
Ingredients For the Dough and Filling:
Ingredients For the Maple Frosting:
Instructions
- Prepare the Dough: In a medium saucepan, heat the milk, vegetable oil, and sugar over medium heat until just below boiling. Remove from the heat and let it cool to about 110°F (warm to the touch). Sprinkle the yeast on top and let it sit for 1 minute. Then, add 8 cups of flour to the yeast mixture, stir until just combined, cover with a clean kitchen towel, and set aside in a warm place for 1 hour.
- Add Remaining Ingredients: After 1 hour, remove the towel, add the baking powder, baking soda, salt, and the remaining 1 cup of flour. Stir thoroughly to combine. The dough can be used immediately or stored in the refrigerator for up to 3 days, punching down if it rises to the top of the bowl.
- Roll Out the Dough: Divide the dough in half. On a floured surface, roll one half into a large rectangle, about 30 by 10 inches and very thin.
- Apply the Filling: Pour 3/4 to 1 cup of melted butter over the rolled dough, spreading it evenly. Generously sprinkle half the cinnamon and 1 cup of sugar over the butter. Add more butter or sugar if needed to achieve a gooey texture.
- Form and Cut the Rolls: Begin at the far end, tightly rolling the dough towards yourself. Keep the roll tight and pinch the seam together at the end, placing the roll seam-side down. Cut the roll into 1/2-inch slices, yielding 20 to 25 rolls.
- Prepare for Baking: Grease round cake pans with melted butter. Arrange the slices in the pans, allowing space for expansion (7 to 9 rolls per pan). Repeat the rolling and cutting process with the second half of the dough. Let the rolls rise on the countertop for at least 20 minutes after preheating the oven to 375°F (190°C).
- Bake the Rolls: Bake the rolls at 375°F (190°C) for 15 to 18 minutes until they turn golden brown. Be careful not to let them become overly brown. This ensures they stay soft and perfectly cooked.
- Prepare and Apply the Frosting: While the rolls are baking, prepare the frosting. In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Start with 2 teaspoons of maple flavoring and adjust according to your taste. The frosting should be thick yet pourable. Once the rolls are out of the oven, immediately drizzle the frosting over them, making sure to cover the edges and the top to allow the rolls to absorb the frosting’s moisture and flavor.
Notes
- Check the Milk Temperature: Make sure the milk mix is warm, not hot before you add the yeast. If it’s too hot, it will kill the yeast. If it’s too cold, the yeast won’t work.
- Let the Dough Rise: After mixing the dough, cover it and leave it in a warm place for at least one hour. This helps the dough grow and gives it a good flavor and texture.
- Roll the Dough Thin: Spread the dough into a big, thin rectangle. This makes the rolls light and flaky.
- Add Lots of Filling: Use plenty of melted butter, sugar, and cinnamon for the filling. This makes the rolls soft and gooey inside.
- Seal and Cut Evenly: After you roll up the dough with the filling, pinch the edge to seal it. Cut the rolls the same size so they cook evenly and fit well in the pans.
Pioneer Woman Cinnamon Rolls, Ree Drummond Cinnamon Rolls
