The Pioneer Woman’s Cinnamon Rolls are so light and fluffy, due to the addition of baking powder and soda to a buttery yeast dough. A make ahead dough with no kneading required. Perfect for brunch or breakfast.
You’ll Love this Cinnamon Roll Recipe
Everyone loves The Pioneer Woman and I am no exception, she seems like such a genuine person. Sometimes she uses more butter or sugar than I would, but otherwise I’m a big fan.
Pioneer woman cinnamon rolls are very similar to the ones that I’ve been making for years except her technique yields a lighter and fluffier roll. I’ve made substantial changes to her recipe but I do love her technique of adding baking powder and baking soda after the first rise. I think you’ll love my version and you can easily cut it in half but really, just freeze the extras, they are just as good.
Basic ingredients You Probably Have in Your Pantry
This is everything you need to make these cinnamon rolls, but don’t forget to check the recipe card for the measurements.
- Yeast – Instant or active will both work for cinnamon rolls.
- Milk – whole milk works best but you can use 2%, the dough will be richer if you use whole milk.
- Butter – lots of it! You’ll need a cup for the dough itself and one and a half cups for the filling.
- Flour – all purpose flour works the best for cinnamon rolls.
- Baking soda and baking powder – this is what makes this recipe unique from other cinnamon roll recipes.
- Sugar – three kinds are used, granulated white, brown sugar and powdered sugar for the frosting.
- Cinnamon and vanilla – you need the cinnamon for the filling and vanilla for the frosting.
Easy to Make Cinnamon Rolls
- Almost all cinnamon roll recipes are similar in that you let the yeast activate in warm milk.
- Then add flour, sugar and oil and let the dough rise in a relatively warm place in a larage mixing bowl for an hour.
- Punch down the dough, but before you form the dough into rolls, add baking powder, baking soda and salt. This gives them a lighter texture when baked.
- Roll out the dough and fill it with the gooey center. Then just cut into equal slices to help them cook evenly.
Fillings are the Best!
Always start with a layer of butter, you can be as generous as your dough will allow, just pour the melted, slightly cooled, butter over the rolled out dough. The butter will not only make them taste fabulous, but it helps hold the sugar and fillings in place. I like to add a mixture of brown and white sugar. I normally don’t measure but just cover the butter with the two sugars and then add a generous amount of cinnamon to the top.
If you are a nut and raisin lover, then add a handful of these to the mixture and press them into the dough a bit so they don’t ooze out while you’re rolling. Now you are ready to roll the dough into a tight roll.
Believe it or not, dental floss will help you get a nice smooth cut when cutting yeast dough. This won’t work as well if you have added nuts or raisins. I normally use a serrated knife.
Truly, these are so soft and fluffy, nothing like the dried out ones you see in so many bakeries. I generally make them in 10 inch pie pans, and freeze the extras, but they will work in any container with sides. Frozen are just as good as fresh.
Make Ahead
Did you know that most yeast doughs can be refrigerated after the first rise. These are no exception. After you have made them into rolls, just cover them tightly with plastic wrap so that no air can get in and refrigerate overnight. They will rise some in the refrigerator. Remove them and let them double in size before baking.
These cinnamon rolls are such a treat on a lazy weekend morning or when you need a brunch recipe. I always make a batch to eat while opening presents on Christmas Morning. This batch makes 30 cinnamon rolls so you’ll have plenty to share.
I added a simple powdered sugar glaze to the top of these. If you want something richer, you can add this cream cheese frosting.
Adapted from The Pioneer Woman Cooks
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Light and Fluffy Cinnamon Rolls (Pioneer Woman Recipe)
Ingredients
- 4 cups whole milk
- 1 cup butter 2 sticks
- 1 cup sugar
- 2 packages active dry yeast 4 ½ teaspoons
- 9 plus cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- FILLING
- 1½ cups butter
- ¼ cup cinnamon
- 1 cup sugar
- 1 cup brown sugar
- ICING
- 1 lb powdered sugar
- ½ cup milk
- 3 tablespoons melted butter
- 2 teaspoons vanilla
- pinch salt
Instructions
- Melt the butter in a microwave safe bowl. Add milk and sugar and microwave for 1-2 minutes until the sugar has melted. Do not let it come to a boil. Let it cool to lukewarm and then sprinkle the yeast on top and let it sit for 1 minute. Add 8 cups of flour, stir until just combined. Cover with a plastic wrap and set aside in a warm place to rise for an hour.
- Whisk together the baking powder, soda, salt and remaining flour and stir into risen dough.
- To assemble the rolls, punch down the dough and divide in half. Place one half on a floured baking surface. Roll into a large rectangle about 24 X 10 inches. Cover with ½ of the melted butter using your fingers to spread it out. Generously sprinkle cinnamon and ½ cup of brown sugar and ½ cup of white sugar over the butter. If you are adding raisins or nuts, sprinkle them over now.
- Roll the rectangle tightly toward you, using both hands to keep the roll tight. Pinch the seam together when you have finished rolling. Cut into 11/2 inch slices and place in pie pans or a rimmed baking sheet that has been greased with butter. Do not overcrowd the rolls. Repeat with remaining dough.
- Preheat the oven to 375º and let rolls rise while the oven is preheating, about 20 minutes. Bake for 13-17 minutes, until golden brown.
- Icing: In a large bowl, whisk together the powdered sugar, melted butter, milk and salt, then add the vanilla. Whisk until very smooth. It should be thin but pourable. If it is too thick, add additional milk. When the rolls come out of the oven, drizzle the icing over the top.
Barbara’s Tips + Notes
- Let the dough rise in a warm humid place – heat a bowl of water in the microwave. then put the dough in the microwave and shut the door. It will create a warm humid draft free place for the dough to rise.
- You can refrigerate the dough after you have formed them into rolls. Remove when ready to serve and let warm to room temperature while the oven pre-heats.
- To freeze, allow to cool and then place in a resealable bag.
Nutrition
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Camille Johnson says
Only 15 min.?
Barbara Curry says
Since they are already baked, it should only take about 15 minutes to thaw and warm up.
Karri says
The Pioneer Woman’s recipe doesn’t use butter in the dough. She uses vegetable oil.
Barbara Curry says
It’s only loosely based on her method. I think butter is much better.
Lauren says
Thank goodness too. Butter is way better than vegetable oil. Trying the recipe today while on the hunt for my family’s favorite cinnamon roll. I have high hopes for recipe #13!