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Pioneer Woman Cinnamon Rolls

Pioneer Woman cinnamon rolls are soft, fluffy yeast rolls filled with cinnamon sugar and finished with a maple coffee icing. The dough rises, chills, and bakes in two pans until the tops are golden and the centers are set.
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Prep Time 30 minutes
Cook Time 25 minutes
rising, chilling, and standing time 3 hours
Total Time 3 hours 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the dough and filling
  • 2 cups whole milk
  • 0.5 cup vegetable oil
  • 1.5 cups granulated sugar divided (1/2 cup for the dough; 1 cup for the filling)
  • 1 packet (0.25 oz) active dry yeast
  • 4.75 cups all-purpose flour divided (4 cups for the dough, 1/2 cup to finish the dough, 1/4 cup for dusting)
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1.5 teaspoons fine salt
For the filling and icing
  • 1 cup unsalted butter melted; for the filling
  • 2 tablespoons unsalted butter melted; reserved for the icing
  • 1 tablespoon ground cinnamon
  • 1 nonstick cooking spray
For the icing
  • 1 bag (1 lb) confectioners' sugar
  • 0.25 cup heavy cream
  • 2 tablespoons strong brewed coffee
  • 1 teaspoon maple extract

Equipment

  • 2 9x13-inch baking pans

Method
 

Make the dough
  1. In a 3-quart saucepan, heat the milk, oil, and 1/2 cup of the sugar over medium heat until steaming.
  2. Remove from the heat and cool to 105 to 110°F.
  3. Pour the mixture into a 6-quart bowl and sprinkle the yeast over the top. Let stand for 5 minutes until foamy.
  4. Stir in 4 cups flour until no dry pockets remain, cover, and let rise at room temperature for 1 hour until doubled.
  5. Stir in the remaining 1/2 cup flour, baking powder, baking soda, and salt until incorporated.
  6. Cover and refrigerate for at least 1 hour or up to overnight.
Make and bake the rolls
  1. Lightly coat two 9x13-inch baking pans with cooking spray.
  2. Divide the chilled dough in half and, on a surface dusted with the 1/4 cup flour, roll each half into a 16x12-inch rectangle.
  3. Brush each rectangle with 1/2 cup melted butter, keeping the reserved 2 tablespoons for the icing.
  4. Sprinkle each with 1/2 cup sugar and 1 1/2 teaspoons cinnamon.
  5. Roll each rectangle tightly from a 16-inch side.
  6. Cut each log into 12 slices and arrange 12 rolls cut side up in each pan.
  7. Cover and let rise for 30 to 45 minutes until puffy and nearly touching. Preheat the oven to 375°F while they rise.
  8. Bake for 20 to 25 minutes, swapping the pans between racks halfway through, until the tops are golden and the centers are set.
Make the icing
  1. Whisk the confectioners' sugar, heavy cream, coffee, and maple extract until smooth.
  2. Whisk in the reserved 2 tablespoons melted butter.
  3. Let the rolls cool in the pans for 5 minutes.
  4. Drizzle with icing and let stand for 10 minutes before serving.

Notes

For evenly sized rolls, cut each log into 12 slices as directed. Store covered in the refrigerator for up to 4 days; freezer-friendly for up to 2 months. For a dairy-free variation, use plant-based milk and butter and dairy-free cream.