The Pioneer Woman’s cinnamon rolls are a must-try for anyone craving a truly decadent breakfast or brunch experience. This recipe offers a straightforward approach to creating incredibly soft, fluffy, and irresistibly sweet cinnamon rolls that rival any bakery’s offering, making it a perfect weekend treat or a special occasion indulgence.
Key Ingredients for The Pioneer Woman’s Cinnamon Rolls
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar, plus 1 teaspoon for yeast mixture
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 4 ½ cups all-purpose flour, plus more for dusting
- For The Filling:
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter, softened
- For The Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (or heavy cream)
How to Make The Pioneer Woman’s Cinnamon Rolls
Prepare to be amazed by how simple it is to create these heavenly Pioneer Woman’s cinnamon rolls. In about 30 minutes of active prep time, you’ll whip up a batch of incredibly tender rolls that bake to golden perfection, boasting a lusciously gooey cinnamon-sugar filling and a dreamy cream cheese frosting that will have everyone asking for seconds. The resulting aroma alone is worth the effort!
Step-by-Step Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes foamy. This shows your yeast is alive and ready to work its magic.
- Combine Wet Ingredients: In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), whisk together the remaining ¼ cup granulated sugar, eggs, melted butter, and salt. Once the yeast mixture is foamy, pour it into the wet ingredients and stir to combine.
- Add Flour and Knead: Gradually add the flour, about one cup at a time, mixing until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on medium speed for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- First Rise: Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, in a medium bowl, combine the packed light brown sugar and ground cinnamon. Set aside.
- Roll Out the Dough: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, with the long side facing you.
- Spread the Butter and Filling: Generously spread the softened ½ cup of butter evenly over the rolled-out dough, leaving a small border along the edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface, pressing it down lightly so it adheres.
- Roll and Slice: Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the roll into 12 equal slices, about 1 ½ inches thick.
- Second Rise: Arrange the cinnamon roll slices, cut-side up, into a greased 9×13 inch baking pan. Make sure they are slightly touching but not overly crowded. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until they are puffy and nearly doubled in size.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, uncover them and bake for 20-25 minutes, or until golden brown and cooked through.
- Make the Frosting: While the rolls are baking (or cooling slightly), prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar, alternating with the vanilla extract and milk (or cream), until you achieve a smooth and spreadable consistency. Add more milk if needed to reach your desired thickness.
- Frost and Serve: Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously spread the cream cheese frosting over the tops. Let them sit for a few minutes to allow the frosting to melt slightly into the warm rolls before serving.
Why You’ll Love This The Pioneer Woman’s Cinnamon Rolls
You’ll absolutely adore these Pioneer Woman’s cinnamon rolls for their incredibly cloud-like texture and the rich, gooey center that makes every bite pure bliss. Beyond the sheer deliciousness, making these from scratch is surprisingly budget-friendly compared to purchasing them from a specialty bakery, offering a significant cost-saving benefit for your family’s breakfast budget. The generous swirl of cinnamon-sugar and the decadent cream cheese frosting create a flavor explosion that’s simply irresistible, making them a standout compared to simpler pastry recipes.
Forget those dry, dense store-bought versions; these homemade cinnamon rolls are a labor of love that truly pays off in taste and aroma. Imagine waking up to the sweet scent of cinnamon wafting through your home – it’s the perfect way to start any weekend! So go ahead, gather your ingredients, roll up your sleeves, and experience the magic of The Pioneer Woman’s cinnamon rolls for yourself; your taste buds will thank you.
Storing and Reheating Tips
Storing Leftovers:
Once completely cooled, store leftover Pioneer Woman’s cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4 days.
Reheating:
To reheat, place one or two cinnamon rolls on a microwave-safe plate and microwave for 15-20 seconds, or until just warmed through. Be careful not to overheat, as this can make them tough. For a slightly crispier exterior, you can reheat them in a 300°F (150°C) oven for about 5-8 minutes.
Freezing:
To freeze un-frosted cinnamon rolls for future enjoyment, let them cool completely. Wrap each individual roll tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator and then reheat as directed above. You can also freeze unfrosted rolls in their baking pan by wrapping the entire pan securely in plastic wrap and then foil. When ready to bake, let them thaw and rise at room temperature for about an hour before baking as usual (you may need to add a few extra minutes to the baking time).
Final Thoughts
These Pioneer Woman’s cinnamon rolls are an absolute showstopper, delivering supreme softness and incredible flavor with every bite. Don’t hesitate to bake a batch this weekend; the joy and deliciousness they bring are truly worth the effort!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Pioneer Woman’s Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes foamy. This shows your yeast is alive and ready to work its magic.1 cup warm milk (105-115°F), 1 teaspoon granulated sugar (for yeast mixture), 2 ¼ teaspoons active dry yeast (one packet)
- In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), whisk together the remaining ¼ cup granulated sugar, eggs, melted butter, and salt. Once the yeast mixture is foamy, pour it into the wet ingredients and stir to combine.¼ cup granulated sugar, 2 large eggs, at room temperature, ½ cup unsalted butter, melted and slightly cooled, 1 teaspoon salt
- Gradually add the flour, about one cup at a time, mixing until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on medium speed for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.4 ½ cups all-purpose flour, plus more for dusting
- Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough is rising, in a medium bowl, combine the packed light brown sugar and ground cinnamon. Set aside.1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, with the long side facing you.
- Generously spread the softened ½ cup of butter evenly over the rolled-out dough, leaving a small border along the edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface, pressing it down lightly so it adheres.½ cup unsalted butter, softened, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the roll into 12 equal slices, about 1 ½ inches thick.
- Arrange the cinnamon roll slices, cut-side up, into a greased 9×13 inch baking pan. Make sure they are slightly touching but not overly crowded. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until they are puffy and nearly doubled in size.
- Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, uncover them and bake for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking (or cooling slightly), prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar, alternating with the vanilla extract and milk (or cream), until you achieve a smooth and spreadable consistency. Add more milk if needed to reach your desired thickness.8 ounces cream cheese, softened, ½ cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk (or heavy cream)
- Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously spread the cream cheese frosting over the tops. Let them sit for a few minutes to allow the frosting to melt slightly into the warm rolls before serving.8 ounces cream cheese, softened, ½ cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk (or heavy cream)