Cinnamon Rolls by The Pioneer Woman Cooks

Recipe: Pioneer Woman’s Cinnamon Rolls


  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable 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. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

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. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, 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.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Click Here to see a visual tutorial on how to make these decadent rolls!
Click Here to see Vicki’s photos from a Winter Baking Day.

10 responses

26 01 2011
Pam Rush

I have been making yeast breads and rolls for 55+ years. This is the easiest Cinnomon Roll recipe ever. I will never use any other. I had cut the recipe in half–there are only 2 of us at home now. When the family comes home–then I will make the full recipe. Going to try the Orange Marmalade ones this week-end.
Thank you and keep the recipes coming. Enjoy the blog, also

27 01 2011
Vicki Adrian

Thank you for inspiring me to try this recipe Pam! You always make my day when you stop by. Delicious & Easy recipe.

26 01 2012
Elaine Young

Thanks for the recipe, but when I went to print it I got four pages of the full e-mail. Waste of paper. The picture printed on one page and directions and ingredients on another. Sorry but it was more trouble than it was worth.

30 01 2012
Clovis Young

Please put me on your email list. Thanks!

31 01 2012
Vicki Adrian

Thank you Clovis…I will get you added to our list asap! Vicki

9 05 2012
carolyn taylor

these look delisious and fairly easy!! Can’t wait to try them..thanks.

14 05 2012
Vicki Adrian

They are EASY and DELICIOUS!!!!! You will love this recipe…it is especially nice since you can make them up ahead of time. ~Vicki

8 05 2013
Debbie Issinghoff

Thanks for the recipe I’m trying these this week. So good to hear about cutting the recipe in half for just two also. Love your store

8 05 2013
Vicki Adrian

Hi Debbie… Glad you’ve enjoyed this! I have made it so many times…it really works out well when you have guests, as you can make the dough ahead and just roll out in the AM. Enjoy! v.

18 12 2013
Fayetta Moline

I made these rolls last week and they are froze waiting for xmas morning. They are so easy and I use a white frosting. Fayetta Moline Lincoln Ne.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: