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pioneer woman's cinnamon rolls

(1 rating)
Recipe by

I made these cinnamon rolls for the first time this week while being snowed in -- and they were fantabulous and SUPER EASY! They were a big hit with my family! The only change I made was the glaze that I used. This recipe called for a maple glaze -- but that didn't sound good to me. So I used the glaze off of another recipe from a scrapbook retreat that I have gone to - and Bary is a fabulous baker! I will include both glazes here. **I did cover the dough and put in the fridge over night and then made the rolls the next morning. Before going to bed I checked on it and had to punch it down - and it was fine until morning.

(1 rating)
yield 8 serving(s)
prep time 2 Hr
cook time 30 Min
method Bake

Ingredients For pioneer woman's cinnamon rolls

  • 1 qt
    whole milk
  • 1 c
    vegetable oil (i used canola oil)
  • 1 c
  • 2 pkg
    active dry yeast
  • 8 c
    all purpose flour
  • 1 c
    extra flour - separated
  • 1 tsp
    heaping, baking powder
  • 1 tsp
    scant, baking soda
  • 1 Tbsp
    heaping, salt
  • plenty of melted butter
  • 2 c
  • generous sprinkling of cinnamon
  • 1/2 c
  • 1/4 c
  • 1/4 c
  • 1 1/2 c
    powdered sugar
  • 1 tsp
  • 1
    bag powdered sugar
  • 2 tsp
    maple flavoring
  • 1/2 c
  • 1/4 c
    melted butter
  • 1/4 c
    brewed coffee
  • 1/8 tsp

How To Make pioneer woman's cinnamon rolls

  • 1
    Mix the milk, oil, and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.
  • 2
    When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.
  • 3
    Then 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least 1 hour.
  • 4
    After rising for at least 1 hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
  • 5
    (At this point, you could cover the dough and put it int he fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and it if starts to overflow out of the pan, just punch it down)
  • 6
    When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
  • 7
    Drizzle 1/2 - 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
  • 8
    Starting with the long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
  • 9
    Cut several pats of butter in small pieces and put in the bottom of the pan. (I used a cookie sheet) Cut the rolls approx. 3/4 - 1 inch think laying them on top of the pats of butter.
  • 10
    Let the rolls rise for 30-45 minutes. Bake at 375 for 15-18 minutes or until golden brown.
  • 11
    For the glaze that I used: put the sugar, butter, and milk in a small saucepan and bring to boil and boil for 1 minute. then add the powdered sugar and vanilla. Cool for 5 minutes and then glaze the rolls.
  • 12
    For the maple frosting: mix together all ingredients and stir well until smooth. it should be think but pourable. Taste and adjust as needed.
  • 13
    Generously drizzle the glaze/frosting of your choice over the warm rolls.
  • 14