Pioneer Woman Cinnamon Rolls Small Batch Recipe

This Pioneer Woman Cinnamon Rolls Small Batch Recipe is a soft and fluffy recipe, which is made with a rich brioche dough and tangy cream cheese frosting. It’s the perfect weekend breakfast, ready in about 4 hours.

Pioneer Woman Cinnamon Rolls Small Batch Recipe Ingredients

For the Brioche Dough:

• 290g all-purpose flour
• 30g granulated sugar
• 1 tsp (3.1g) instant yeast
• ½ tsp (2g) salt
• 120g whole milk
• 1 tsp vanilla
• 1 large egg (60g), lightly whisked
• 60g unsalted butter, at room temperature

For the Cinnamon Roll Filling:

• 95g unsalted butter, at room temperature
• 140g light or dark brown sugar
• 1 tbsp cinnamon
• 1 tsp cardamom (or 1 tsp more cinnamon)
• Pinch of salt

For the Cream Cheese Frosting:

• 60g unsalted butter, at room temperature
• 110g cream cheese, at room temperature
• 125g powdered sugar
• ¼ tsp vanilla (optional)
• Pinch of salt

How To Make Pioneer Woman Cinnamon Rolls Small Batch

1. Make the initial dough: In a medium bowl, place all the dough ingredients except for the butter. Use your hands to bring everything together into a rough, shaggy dough.
2. Knead the dough: Turn the dough out onto a clean work surface. Knead for 8-10 minutes. The dough will start rough but will become smooth and elastic. When pressed lightly, it should spring back.
3. Incorporate the butter: Flatten the dough into a rectangle and spread the room-temperature butter over the surface. Begin kneading and squeezing the butter into the dough. It will get very messy and sloppy, but keep scraping the butter back onto the dough and working it in. It will eventually come together.
4. Final knead and first rise: Once the butter is fully incorporated, knead for another 2-3 minutes. Shape the dough into a ball, place it in a lightly buttered bowl, and cover with plastic wrap. Let it sit on the counter for 20 minutes, then transfer it to the fridge to rise for at least two hours, or overnight.
5. Prepare the filling and pan: Grease and line an 8-inch square or 9-inch round baking pan. In a small bowl, combine the butter, brown sugar, cinnamon, cardamom (if using), and salt for the filling, mixing until it forms a paste.
6. Roll and fill the dough: Remove the chilled dough from the fridge. On a lightly floured surface, roll it out into a 14×14-inch square. Spread the filling paste evenly over the surface.
7. Roll, slice, and second rise: Roll the dough up into a tight log. Trim the ends if desired, then use a sharp knife to cut the log into 9 even rolls. Arrange the rolls in the prepared pan.
8. Proof and bake: Lightly cover the pan with plastic wrap and let the rolls rise in a warm spot for 45-60 minutes, until puffy. While they rise, preheat the oven to 350°F. Bake the risen rolls for 25 to 30 minutes, until deeply golden brown.
9. Make the frosting: While the rolls bake, use an electric hand mixer to cream together the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt, and mix to combine.
10. Frost and serve: Let the baked rolls cool in the pan for about 15 minutes, then spread the cream cheese frosting over the top. Serve warm.

Recipe Tips

• How to handle sticky brioche dough: This is a very soft, enriched dough, and it’s supposed to be sticky, especially when you’re adding the butter. Trust the process! Use a bench scraper to help manage the dough and avoid the temptation to add lots of extra flour, which will make the rolls tough.
• Why use a cold rise (ferment)? The long, cold rise in the refrigerator does two things: it develops a much deeper, more complex flavor in the dough, and it makes the soft, buttery dough much firmer and easier to roll out.
• How to get perfectly even rolls: After rolling the dough into a log, you can use a ruler to mark out 9 even sections before cutting. For the cleanest cuts without squishing the rolls, you can use a piece of unflavored dental floss.
• Can I make these overnight? Yes, this recipe is perfect for it. You have two options: 1) Let the ball of dough do its first rise in the fridge overnight. 2) Assemble the rolls completely, place them in the pan, cover tightly with plastic wrap, and let them do their second rise in the fridge overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking.

What To Serve With Small Batch Cinnamon Rolls

These rich, decadent rolls are a perfect special breakfast or brunch treat. They pair well with:

• A hot cup of strong black coffee
• A cold glass of milk
• A side of savory bacon or sausage to balance the sweetness
• A simple bowl of fresh berries

How To Store Small Batch Cinnamon Rolls

Room Temperature: Store leftover frosted rolls in an airtight container at room temperature for up to 3 days. Reheat: Gently reheat a single roll in the microwave for 15-20 seconds to restore its soft, gooey texture.

Small Batch Cinnamon Rolls Nutrition Facts

• Calories: 520kcal
• Carbohydrates: 70g
• Protein: 8g
• Fat: 24g
• Saturated Fat: 15g
• Sodium: 280mg
• Fiber: 2g
• Sugar: 38g

Nutrition information is estimated per roll and may vary based on specific ingredients used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Texas Sheet Cake Cookies
• Pioneer Woman Pie Crust Cookies
• Pioneer Woman Ranger Cookies