The Pioneer Woman’s Legendary Cinnamon Rolls: A Baker’s Reverie

The aroma of warm cinnamon and sweet, yeasty dough is, for me, the olfactory equivalent of a warm hug from Grandma on a snowy afternoon. It’s a scent that instantly transports me back to my own childhood kitchen, where the air was perpetually thick with the promise of something delicious. While I haven’t personally baked Ree Drummond’s iconic cinnamon rolls yet, their reputation precedes them like a fragrant cloud, a testament to their irresistible allure. The sheer volume of five-star reviews on Food Network’s website speaks volumes, and it’s this undeniable draw that has prompted me to delve into the heart of this recipe, to understand what makes these rolls so beloved. I’m driven by a chef’s curiosity, a writer’s desire to capture the essence of a dish, and a baker’s yearning to create that perfect, pillowy bite.

Recipe Overview

• Prep Time: Approximately 30 minutes (plus 1 hour rising time)
• Cook Time: 13 to 17 minutes
• Total Time: Approximately 2 hours 20 minutes
• Servings: 40-50 rolls
• Yield: Approximately 40-50 rolls
• Dietary Type: Contains Dairy, Gluten, and Eggs

Ingredients

For the Dough:

• 1 quart whole milk
• 1 cup vegetable oil
• 1 cup granulated sugar
• 2 packages (4 1/2 teaspoons total) active dry yeast
• 9 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon salt

For the Filling:

• 2 cups unsalted butter, melted, plus more as needed
• 1/4 cup ground cinnamon, for sprinkling
• 2 cups granulated sugar, plus more as needed

For the Maple Icing:

• 2 lbs confectioners’ sugar
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, melted
• 1/4 cup strongly brewed coffee
• 1 dash salt
• 1 tablespoon maple flavoring or 1 tablespoon maple extract

Equipment Needed

To embark on this cinnamon roll adventure, you’ll want to have the following on hand:

• Large saucepan
• Measuring cups and spoons
• Clean kitchen towels
• Mixing bowls (one large for mixing, others for chilling if needed)
• Rolling pin
• Sharp knife
• Pie pans or baking dishes
• Whisk
• Oven
• Cooling rack

Instructions

The journey to these glorious cinnamon rolls begins with a warm, inviting dough. It’s a process that rewards patience and a gentle touch, culminating in a sweet, comforting embrace.

1. Preparing the Dough Base: In a large saucepan, gently heat the whole milk, vegetable oil, and granulated sugar over medium heat. The key here is to warm them through, not to bring them to a boil. Once combined and warm, remove the saucepan from the heat and set it aside to cool to lukewarm. This temperature is crucial for activating the yeast without killing it.
2. Activating the Yeast: Once the milk mixture has cooled to a comfortably warm temperature (you should be able to touch it without discomfort), sprinkle the active dry yeast over the surface. Let it sit undisturbed for about 1 minute. You’ll begin to see it bloom, becoming foamy and alive, a sign that your yeast is ready to work its magic.
3. Initial Dough Mix: Add 8 cups of the all-purpose flour to the yeast mixture. Stir until the ingredients are just combined. Don’t overmix at this stage; we’re looking for a shaggy dough.
4. The First Rise: Cover the bowl with a clean kitchen towel and place it in a relatively warm place to rise for 1 hour. This is where the yeast begins to create that wonderful, airy texture. The dough should noticeably increase in volume.
5. Adding the Final Dough Ingredients: After the hour has passed, remove the kitchen towel. Add the baking powder, baking soda, salt, and the remaining 1 cup of all-purpose flour to the dough. Stir thoroughly to combine everything. The dough will become more cohesive.
6. Dough Ready for Use or Storage: At this point, you can use the dough right away. Alternatively, if you wish to make the rolls at a later time, place the dough in a mixing bowl and refrigerate for up to 3 days. If you refrigerate, remember to punch down the dough if it rises to the top of the bowl, ensuring it stays within the confines of its container.
7. Rolling the First Log: When you’re ready to assemble, remove half of the dough from the refrigerator. On a lightly floured surface, roll out this portion of dough into a large rectangle. Aim for dimensions of approximately 30 by 10 inches, with one of the long sides facing you. This generous surface area is key to creating those signature swirled rolls.
8. Building the Filling: To create the luscious filling, pour 1 cup of the melted unsalted butter evenly over the surface of the rolled-out dough. Use your fingers to ensure an even coating, getting all the way to the edges. Next, generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the buttered surface. Don’t be shy with the cinnamon and sugar; this is where the iconic flavor is born. If you feel it needs more, don’t hesitate to drizzle on a bit more butter or sprinkle on a little extra sugar.
9. Rolling the Log: Beginning at the end farthest from you, roll the rectangle tightly toward yourself. Use both hands and work slowly and deliberately, focusing on keeping the roll as tight as possible. It’s perfectly normal if some of the filling oozes out as you roll; this is a good sign that your rolls will be incredibly moist and flavorful. Once you reach the end, pinch the seam together to seal the roll.
10. Slicing the Rolls: Transfer the tightly rolled log to a cutting board. With a sharp knife, carefully make 1 1/2-inch slices. Each log should yield between 20 to 25 rolls.
11. Preparing the Pans: Pour a couple of tablespoons of melted butter into several pie pans or baking dishes, swirling to coat the bottom and sides. Place the cinnamon roll slices into the prepared pans, cut-side up. Ensure you don’t overcrowd the pans; they need a little space to expand.
12. Repeating the Process: Repeat steps 7 through 11 with the other half of the dough and more buttered pans.
13. Preheating and Proofing: Preheat your oven to 375 degrees F (190 degrees C). Once the oven is preheated, cover each pan of cinnamon rolls with a kitchen towel. Let them rise on the countertop for at least 20 minutes before baking. This brief second rise will ensure they are light and airy.
14. Baking the Rolls: Remove the kitchen towels from the pans. Bake the cinnamon rolls for 13 to 17 minutes, or until they are golden brown. It’s important not to overbake them; you want them to be beautifully golden, but not overly browned, to maintain their tender texture.
15. Crafting the Maple Icing: While the rolls are baking, prepare the delightful maple icing. In a large bowl, whisk together the confectioners’ sugar, whole milk, melted butter, strongly brewed coffee, and salt. Once smoothly combined, splash in the maple flavoring or maple extract. Whisk everything until it is very smooth. Taste the icing and adjust the sweetness and consistency by adding more sugar, butter, or other ingredients as needed, until it reaches your desired consistency. It should be thick enough to coat the rolls but still pourable.
16. Icing the Warm Rolls: As soon as the cinnamon rolls come out of the oven and are still warm, generously drizzle the prepared icing over the top. Make sure to get the icing all around the edges and across the entire surface of the rolls. As the rolls sit and cool slightly, they will absorb some of the icing’s moisture and exquisite flavor, becoming even more irresistible.

Expert Tips & Tricks

• The Magic of Lukewarm: Achieving the correct lukewarm temperature for your milk mixture is paramount for yeast activation. Too hot, and you’ll kill the yeast; too cool, and it won’t bloom properly. Use a thermometer if you’re unsure, aiming for around 105-115°F (40-46°C).
• Dough Consistency: If your dough feels too sticky after adding the initial 8 cups of flour, don’t be tempted to add too much more. A slightly sticky dough often yields a more tender result. Conversely, if it’s too dry, a tablespoon of milk or water at a time can help.
• Tight Rolling is Key: The tighter you roll your dough logs, the more beautiful and defined the swirls will be, and the less likely they are to spread out too much during baking.
• Oven Variations: Ovens can be finicky! Keep a close eye on your rolls during the last few minutes of baking. If they are browning too quickly, you can loosely tent them with aluminum foil.
• Make-Ahead Dough: The ability to refrigerate the dough for up to 3 days is a lifesaver! You can mix the dough ahead of time and then roll, fill, and bake fresh cinnamon rolls on demand. This makes them perfect for weekend brunches or holiday mornings.

Serving & Storage Suggestions

These cinnamon rolls are best served warm, fresh from the oven, with a generous cascade of that luscious maple icing. The contrast between the warm, pillowy dough and the slightly firm, sweet icing is pure bliss. They are perfect for a leisurely breakfast, a decadent brunch, or even as a comforting dessert.

Leftovers can be stored in an airtight container at room temperature for up to 2 days. While they will still be delicious, their texture is at its peak when fresh. If you have more than two days’ worth, they can be stored in the refrigerator for up to 5 days. To reheat, gently warm them in a low oven (around 300°F or 150°C) for a few minutes until just warmed through. Freezing is also an option; wrap individual rolls tightly in plastic wrap and then in foil. They can be frozen for up to 3 months and thawed at room temperature or reheated from frozen.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	416 kcal
Calories from Fat	158 kcal
Total Fat	17.6 g	27%
Saturated Fat	8.2 g	41%
Cholesterol	31.7 mg	10%
Sodium	233.9 mg	9%
Total Carbohydrate	61.5 g	20%
Dietary Fiber	1.4 g	5%
Sugars	38.6 g	77%
Protein	4.3 g	8%

Variations & Substitutions

While the classic Ree Drummond recipe is divine, here are a few ways to put your own spin on these beloved rolls:

• Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar filling for an extra layer of warmth and complexity.
• Cream Cheese Dream: For a richer, tangier frosting, consider a cream cheese icing. Beat softened cream cheese with butter, powdered sugar, a splash of milk, and vanilla extract.
• Nutty Addition: Toasted chopped pecans or walnuts sprinkled over the cinnamon-sugar filling before rolling can add a delightful crunch.
• Citrus Zest: A tablespoon of orange zest finely grated into the dough can provide a bright, subtle citrus note.

FAQs

Q: Why are my cinnamon rolls not rising?
A: This is most often due to inactive yeast or an incorrect water temperature. Ensure your yeast is fresh and that the milk mixture was lukewarm, not hot, when you added it.

Q: My filling oozed out too much, what did I do wrong?
A: A little oozing is actually a good sign of a generous filling! However, to minimize excessive leakage, ensure you’re rolling the dough as tightly as possible and that the butter is not too hot when you apply it, as it might melt the sugar too quickly.

Q: Can I make these without milk?
A: While the recipe calls for whole milk, you can likely substitute a non-dairy milk like almond or soy milk. The fat content might slightly alter the final texture, but it should still be delicious.

Q: How do I get my icing to be the right consistency?
A: The key is to add your liquids gradually. Start with the specified amounts and whisk. If it’s too thick, add milk or coffee a teaspoon at a time. If it’s too thin, gradually add more confectioners’ sugar until you reach a pourable, but not runny, consistency.

Q: Can I make the dough ahead of time and freeze it?
A: Yes, you can freeze the dough. After the initial rise and before refrigerating, divide the dough into portions, wrap them tightly in plastic wrap, then foil, and freeze. Thaw in the refrigerator overnight before proceeding with the recipe.

Final Thoughts

There’s a reason Ree Drummond’s cinnamon rolls are a sensation. They represent comfort, joy, and the simple pleasure of a homemade treat. This recipe is an invitation to slow down, embrace the process, and fill your home with an aroma that promises pure delight. Whether you’re a seasoned baker or just starting, these rolls are a rewarding endeavor that will undoubtedly become a cherished favorite. Bake them for a special occasion, a cozy weekend morning, or simply because you deserve a little bit of homemade magic. I, for one, cannot wait to experience their legendary sweetness firsthand.