The Pioneer Woman Tasty Kitchen
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Cinnamon Rolls

4.78 Mitt(s) 54 Rating(s)54 votes, average: 4.78 out of 554 votes, average: 4.78 out of 554 votes, average: 4.78 out of 554 votes, average: 4.78 out of 554 votes, average: 4.78 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. They really are that good.

Ingredients

  • 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 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • MAPLE FROSTING:
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt

Preparation

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: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

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 the 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. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

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. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

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 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°F. 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 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. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

52 Comments

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Avatar of snowclouds

snowclouds on 12.14.2012

These are amazing. I make them every Christmas and everyone wants some. For those of you who said something about the melted butter being really messy when rolling them, try not melting the butter. Just beat the soft butter with sugar (brown is way better) and spread in on the dough. I did this last year and it was so much easier to roll and cut them.

Avatar of ziggerbean

ziggerbean on 10.10.2012

Please fix the “Servings:8″ error!! I needed about 30 rolls so I quadrupled the ingredient list and thank God I just read through the whole recipe before starting because I would have ended up with 124 rolls!! I don’t have the pans, space or time for that endeavor even if it does sound like heaven!

Avatar of tinkerbellmandi

tinkerbellmandi on 4.24.2012

I’m having friends over for a weekend and wanted to make these ahead on either Wed or Friday before they arrive and then bake them Sunday. What is the best way to do that? I’ve never made anything with yeast before so I wasn’t sure if I let it rise in the pan and then could pop it in the fridge/freezer or if I should bake it and then reheat it (I’m afraid that’ll make it dry)

Avatar of bluejena

bluejena on 11.24.2011

I have to make a half batch for it to fit properly in my 5 quart KitchenAid… otherwise it climbs up the beater and gets into the spring – ew! However, a half batch is more than enough for a 9×13 casserole dish of these, so that’s fine with me. :)

Avatar of lookintosave

lookintosave on 3.9.2011

Can someone help me? I want to make sure I do this right. The recipe calls for 2 packages of yeast. Is that 2 envelopes or 6 envelopes (3 envelopes in a strip or package). TIA!

52 Reviews

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Avatar of jenml27

jenml27 on 3.16.2014

These were ok, but they tasted kind of like dinner rolls with glaze on top. I studied the recipe carefully and spent a great deal of time reading comments on PW’s blog to plan it out right, and I am experienced with yeast doughs, but unfortunately these turned out pretty dry even though I followed the instructions correctly. They were still good (because anything with these ingredients will be good!) but next time I make cinnamon rolls, I’ll look for a different recipe. So sorry! I really wanted to love these after reading all the glowing comments!! Maybe it’s just a matter of preference? My husband felt the same way, though.

Avatar of Jeanie Lowe

Jeanie Lowe on 3.9.2014

I tried these last weekend and the only problem was there were so many! I took to our college age neighbors and they have raved about them. So, made another “small” batch today. One of the guy’s girlfriend asked for the recipe–so looks like I can make 1/2 batches from now on for my family. Love them–and so easy to make.

Avatar of purrfectionist

purrfectionist on 11.9.2013

These were everything I was hoping they would be. I froze pre-risen rolls in the freezer and was really happy with the results.

Avatar of moxie mama

moxie mama on 12.27.2012

can’t get enough of these

Avatar of Pippi

Pippi on 12.5.2012

Delicious. Great recipe for the dough and icing. WAY too much butter- I use about half otherwise it gets all over the counter.

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