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Pioneer Woman Cinnamon Rolls!
Paige and I made cinnamon rolls yesterday! I hope you make it to the end of this video; you might be inspired to make a batch (or two, as we did) and you’ll get to see a funny ending. 🤓
I’m sorry I didn’t narrate this video. I couldn’t bear to listen to myself talk that much. 😂 Everything’s pretty self-explanatory, and you can just Google “pioneer woman cinnamon rolls” for the recipe.
I first shared it back in 2007 (?) and I can say without question that they are the best things you’ll ever eat. 😘 Hope you enjoy this video, and hope you enjoy me not talking!! (Feel free to ask questions if anything is unclear!)
Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts as a homemade food gift?
Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I've carried on the tradition through the years and have won friends and influenced people just by delivering these rolls for Christmas brunch or Christmas dessert. They really are that good.
The best part is the maple frosting. Don't be afraid to drown them puppies. Be sure to get frosting around the perimeter of the baking pan, too, so the icing will coat the outside of the rolls. (These are not non-caloric. Did I mention that?)
The frosting will settle in and become one with the cinnamon rolls. And you'll be another step closer to being the most popular person in Pawhuska or wherever you call home.
Should you chill cinnamon roll dough before rolling it out?
You don't have to, but refrigerating it results in a firmer dough. That means less mess when rolling and assembling, and cinnamon rolls that turn out a little prettier. I've done it both ways. Trust me: No one will care how pretty a cinnamon roll is when they're eating it, but if I have the time, I like to chill it for at least an hour. The dough can be refrigerated up to 3 days.
Can you freeze cinnamon rolls?
This is one of my most asked questions about cinnamon rolls, and the answer is yes! And here's the kicker: You can freeze them at almost any point:
You can freeze the rolls, unrisen, in the pan. Cover them tightly with both plastic wrap and foil before freezing. Then, when you're ready, remove them from the freezer, allow the rolls to thaw and rise, and continue baking and icing as usual.
You can freeze the rolls, baked, but unfrosted. When it comes time, just thaw them out, warm them for a few minutes in the oven, and frost them while warm.
You can also freeze the rolls fully baked and iced! I usually go this route. Just allow the rolls to cool completely, then cover them with plastic wrap and foil and pop 'em in the freezer.
Cinnamon Roll Cookies
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.
Paige and I made cinnamon rolls yesterday! I hope you make it to the end of this video; you might be inspired to make a batch (or two, as we did) and you’ll get to see a funny ending. 🤓
I’m sorry I didn’t narrate this video. I couldn’t bear to listen to myself talk that much. 😂 Everything’s pretty self-explanatory, and you can just Google “pioneer woman cinnamon rolls” for the recipe.
I first shared it back in 2007 (?) and I can say without question that they are the best things you’ll ever eat. 😘 Hope you enjoy this video, and hope you enjoy me not talking!! (Feel free to ask questions if anything is unclear!)
Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts as a homemade food gift?
Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I've carried on the tradition through the years and have won friends and influenced people just by delivering these rolls for Christmas brunch or Christmas dessert. They really are that good.
The best part is the maple frosting. Don't be afraid to drown them puppies. Be sure to get frosting around the perimeter of the baking pan, too, so the icing will coat the outside of the rolls. (These are not non-caloric. Did I mention that?)
The frosting will settle in and become one with the cinnamon rolls. And you'll be another step closer to being the most popular person in Pawhuska or wherever you call home.
Should you chill cinnamon roll dough before rolling it out?
You don't have to, but refrigerating it results in a firmer dough. That means less mess when rolling and assembling, and cinnamon rolls that turn out a little prettier. I've done it both ways. Trust me: No one will care how pretty a cinnamon roll is when they're eating it, but if I have the time, I like to chill it for at least an hour. The dough can be refrigerated up to 3 days.
Can you freeze cinnamon rolls?
This is one of my most asked questions about cinnamon rolls, and the answer is yes! And here's the kicker: You can freeze them at almost any point:
You can freeze the rolls, unrisen, in the pan. Cover them tightly with both plastic wrap and foil before freezing. Then, when you're ready, remove them from the freezer, allow the rolls to thaw and rise, and continue baking and icing as usual.
You can freeze the rolls, baked, but unfrosted. When it comes time, just thaw them out, warm them for a few minutes in the oven, and frost them while warm.
You can also freeze the rolls fully baked and iced! I usually go this route. Just allow the rolls to cool completely, then cover them with plastic wrap and foil and pop 'em in the freezer.
Cinnamon Roll Cookies
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.
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