Pioneer Woman Cinnamon Rolls
We’ve started a holiday tradition around these parts. Every year I make the famous (infamous?) Pioneer Woman Cinnamon Rolls. The only problem is that one batch makes about 45 cinnamon rolls. Which can be good and bad. Those that know me know that I’m kind of a completion-ist. So…you give me 45 cinnamon rolls and I think, “Challenge Accepted.” So…it’s also an exercise in restraint. Which is why we tend to give a lot of them away. Either way, I’ve included the recipe below so everyone else can take part in the same struggle. Cuz…you know…misery loves company. 🙂 Also, the Pioneer Woman herself uses a maple icing. We modified our recipe to include a cream cheese icing. So…pick whichever you want.
Prep Time: 3 Hr
Cook Time: 20 Min
Total Time: 3 Hr 20 Min
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast
Cream Cheese Icing
- For the dough, heat the mil, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
- Sprinkle the yeast on top and let it sit on the mild for 1 minute.
- Add 8 cups of flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
- Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup of 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.
- To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 X 10 inches.
- To make the filling, pour 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! Because the way I see it, if a little butter and sugar is good, more is better. That’s my motto in pretty much all areas of my life.
- Now, beginning at the end farthest from you, roll the rectangle tightly toward 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. When you’re finished you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
- Transfer to a cutting board and with a sharp knife, make 1 1/2 inch slices. One log will produce 20 to 25 rolls.
- Pour a couple of tablespoons of belted butter into the desired pie pans or baking dishes and swirl to coat.
- Place the sliced rolls in the pans, being careful not to overcrowd.
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover 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 13 to 17 minutes, until golden brown. Don’t allow the rolls to become overly brown. While the rolls are baking, make the cream cheese icing!
- In a large bowl, mix together the powdered sugar, milk, butter, cream cheese, and salt.
- Splash in the vanilla flavoring.
- Mix 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 thick by still pourable.
- When the rolls come out of the oven, notice the gooey filling inside. Mmmmm. At this point, you kitchen is by far the best smelling place on earth. You could sell tickets.
- While the rolls are still warm, generously 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 bet better with time…. not that they last for more than a few seconds!