The Pioneer Woman Cinnamon Rolls

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What could be better than warm, sweet and gooey cinnamon rolls? The Pioneer Woman Cinnamon Rolls, of course!

These cinnamon rolls from Ree Drummond are way better than Cinnabon or any refrigerated dough you find at the store.

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Make these for breakfast on the weekends, special occasions (Mother’s Day 😄), or for holidays like Easter and Christmas.  Whenever you make them, you can’t go wrong.

Here’s how to make Ree Drummond’s delicious cinnamon rolls…

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The Pioneer Woman Cinnamon Rolls with Maple Icing (recipe)

Ingredients
For the Dough and Filling:

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages active dry yeast (0.25 ounce packets)
8 cups (plus 1 cup extra, reserved) all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt
LOTS of melted butter
2 cups sugar
Generous sprinkling of cinnamon

For the Maple Frosting:

1 bag powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup brewed coffee
1/8 teaspoon salt

Directions

For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter… this helps with the yummy gooey-ness!

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375˚. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.  Serve and enjoy!

Be sure to add this to your meal planning menu!