Pioneer Woman Cinnamon Rolls Recipe

The Pioneer Woman, Ree Drummond, is beloved for her comforting, homestyle recipes that evoke the warmth of home and hearth. One of her most iconic creations is her Cinnamon Rolls. In this article, we will embark on a delightful culinary adventure as we dive into the process of creating these heavenly, sweet, and indulgent cinnamon rolls in your very own kitchen.

Pioneer Woman's Cinnamon Rolls Recipe

Ree Drummond's Cinnamon Rolls are a testament to the art of homemade baked goods. The combination of soft, fluffy dough and a rich, aromatic cinnamon-sugar filling, all topped with a decadent cream cheese icing, makes for an unforgettable breakfast treat or dessert. Here's what you'll need:


  • 1 qt. whole milk
  • 1 c. vegetable oil
  • 1 c. sugar
  • 2 0.25-oz. packets active dry yeast
  • 8 c. (plus 1 cup extra, reserved) all-purpose flour
  • 1 tsp. (heaping) baking powder
  • 1 tsp. (scant) baking soda
  • 1 tbsp. (heaping) salt
  • Plenty of melted butter
  • 2 c. sugar
  • Generous sprinkling of cinnamon


  • 1 bag powdered sugar
  • 2 tsp. maple flavoring
  • 1/2 c. milk
  • 1/4 c. melted butter
  • 1/4 c. brewed coffee
  • 1/8 tsp. salt


  1. 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.
  2. 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.)
  3. To assemble the rolls, remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
  4. 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. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  5. 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, cinnamon-y, sugary, gooey log.
  6. 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.)
  7. 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.
  8. 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.
  9. 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. 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.

My Culinary Experience

Trying Pioneer Woman's Cinnamon Rolls was an absolute joy. The dough, while requiring patience, was incredibly soft and yielded rolls with a delicate crumb. The combination of the rich cinnamon-sugar filling and the cream cheese icing was pure heaven.

As the rolls baked, the kitchen filled with the aroma of freshly baked bread and cinnamon, creating irresistible anticipation. Each bite was a delight, with the tender, sweet, and slightly gooey rolls paired beautifully with the creamy, tangy icing.


Pioneer Woman's Cinnamon Rolls are the epitome of a comforting, homemade treat. Whether you're enjoying them as a special breakfast or dessert, these rolls will undoubtedly bring smiles to your table. The recipe is a testament to the joy of baking, the warmth of sharing food, and the power of indulgent treats.

The next time you're looking to create a memorable and delicious baked delight, don't hesitate to try Pioneer Woman's Cinnamon Rolls. You'll experience the magic of sweet, aromatic cinnamon rolls that are sure to become a beloved part of your kitchen repertoire.

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