Ultimate Homemade Cinnamon Rolls
Indulge in the delight of fresh, homemade Cinnamon Rolls inspired by Ree Drummond, the Pioneer Woman. These soft, fluffy rolls are filled with buttery cinnamon goodness, smothered in a creamy, sweet icing that will make your tastebuds dance! Perfect for breakfast, brunch, or a cozy afternoon snack, these rolls have garnered five-star reviews for their rich flavor and irresistible texture. Get ready to impress family and friends with a treat that's as enjoyable to make as it is to eat. Whether it's a holiday gathering or a cozy weekend at home, these rolls will become a beloved tradition. Prepare to savor every bite!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
whole milk
1 quart (heated until lukewarm)
vegetable oil
1 cup (added to warm milk)
granulated sugar
1 cup (added to warm milk)
active dry yeast
2 (4 1/2 teaspoon) packages (sprinkled over warm milk)
all-purpose flour
9 cups, plus more for dusting (used for dough and rolling)
baking powder
1 teaspoon (added after initial rise)
baking soda
1 teaspoon (added after initial rise)
salt
1 tablespoon (added after initial rise)
unsalted butter
2 cups, melted, plus more for pans (used for filling and greasing pans)
ground cinnamon
1/4 cup (for sprinkling on filling)
granulated sugar (for filling)
2 cups, plus more as needed (for sprinkling on filling)
confectioners' sugar
2 lbs (for icing)
whole milk (for icing)
1/2 cup (for icing mixture)
unsalted butter (for icing)
6 tablespoons, melted (for icing mixture)
strongly brewed coffee
1/4 cup (for icing mixture)
salt (for icing)
1 dash (for icing mixture)
maple flavoring or extract
1 tablespoon (for icing mixture)
Instructions
1
Begin by heating the whole milk, vegetable oil, and granulated sugar in a large saucepan over medium heat, stirring constantly until the sugar dissolves; do not allow it to boil. Remove from heat and let the mixture cool until lukewarm.
2
Once cooled, sprinkle the active dry yeast over the milk mixture and let it sit undisturbed for about 1 minute to activate.
3
Add 8 cups of the all-purpose flour to the mixture and stir until just combined. Cover the bowl with a clean kitchen towel and place it in a warm area for about 1 hour to allow it to rise.
4
After the dough has risen, remove the towel and gently mix in the baking powder, baking soda, salt, and the remaining 1 cup of flour until fully combined. You can use the dough right away, or you can refrigerate it in a covered bowl for up to 3 days, punching it down if it rises too much.
5
Once you’re ready to shape the rolls, take half of the dough and place it on a floured surface. Roll it out into a large rectangle measuring approximately 30 by 10 inches, with a long side facing you.
6
For the filling, pour 1 cup of melted butter evenly over the surface of the rolled-out dough. Spread it with your fingers. Generously sprinkle half of the ground cinnamon and 1 cup of granulated sugar over the top. Feel free to add extra butter or sugar if desired!
7
Starting from the farthest edge, roll the dough tightly towards you, maintaining a tight roll for the best texture. If the filling oozes out, that just means the rolls will be scrumptious! Pinch the seam to seal.
8
Transfer the log to a cutting board and, using a sharp knife, slice it into 1 1/2-inch pieces. One log will yield about 20 to 25 rolls. Drizzle a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat them.
9
Place the sliced rolls into the prepared pans cut-side up, being careful not to overcrowd them. Repeat the rolling and filling process with the second half of the dough.
10
Preheat your oven to 375°F (190°C). Cover the pans with kitchen towels and let the rolls rise for at least 20 minutes before baking. Remove the towels and bake for about 13 to 17 minutes, or until the rolls are golden brown on top. Be vigilant to avoid over-browning.
11
While the rolls bake, prepare the icing by whisking together the confectioners' sugar, 1/2 cup of milk, melted butter, brewed coffee, and a dash of salt in a large mixing bowl. Add the maple flavoring and whisk until smooth. Adjust the consistency as desired with additional sugar or milk.
12
Once the rolls are warm and out of the oven, drizzle the icing generously over the top. Ensure coverage around the edges and on the surface. As the rolls sit, they'll soak up some of the icing's moisture and flavor, making them even more delectable. Enjoy these warm, sweet rolls with family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Ultimate Homemade Cinnamon Rolls.
Who inspired this cinnamon roll recipe?
These rolls are inspired by Ree Drummond, also known as the Pioneer Woman.
How long does the dough need to rise initially?
The dough should rise in a warm area for about 1 hour.
At what temperature should the rolls be baked?
The oven should be preheated to 375°F (190°C).
What is the total number of ingredients required?
The recipe requires 17 ingredients.
What type of yeast is used in this recipe?
The recipe uses active dry yeast.
How much flour is needed in total?
You will need 9 cups of all-purpose flour, plus more for dusting.
Can I make the dough in advance?
Yes, the dough can be refrigerated in a covered bowl for up to 3 days.
What dimensions should the dough be rolled into?
The dough should be rolled into a large rectangle approximately 30 by 10 inches.
How thick should each cinnamon roll be sliced?
The dough log should be sliced into 1 1/2-inch pieces.
What ingredients are in the icing?
The icing includes confectioners' sugar, milk, melted butter, brewed coffee, salt, and maple flavoring.
How long should the rolls bake?
Bake the rolls for about 13 to 17 minutes until golden brown.
What is the recommended second rise time before baking?
Let the rolls rise in the pans for at least 20 minutes before putting them in the oven.
Should the milk be boiled before adding yeast?
No, the milk mixture should be heated until the sugar dissolves but not allowed to boil; it must cool to lukewarm before adding yeast.
When do I add the baking powder and baking soda?
These are added after the initial 1-hour rise, along with the salt and the final cup of flour.
What unique flavorings are used in the icing?
Brewed coffee and maple flavoring are used to give the icing its distinct taste.
How many rolls does one log of dough yield?
One log yields about 20 to 25 rolls, for a total of 40 to 50 rolls from the full recipe.
What should I do if the dough rises too much in the refrigerator?
Simply punch the dough down if it rises too much while being stored in the fridge.
How should the pans be prepared?
Drizzle a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat them.
What is the texture of these cinnamon rolls?
These rolls are described as soft, fluffy, and buttery.
Is it okay if the filling oozes out while rolling?
Yes, if the filling oozes out, it just means the rolls will be more scrumptious.
When is the best time to apply the icing?
Drizzle the icing generously over the rolls while they are still warm and fresh out of the oven.
How much butter is needed for the filling?
You use 1 cup of melted butter for the filling of each half of the dough, totaling 2 cups.
What kind of oil is used in the dough?
Vegetable oil is used in the dough mixture.
Can I adjust the consistency of the icing?
Yes, you can adjust the consistency by adding more confectioners' sugar or milk.
Should the rolls be covered during the second rise?
Yes, cover the pans with kitchen towels during the 20-minute rise.
What measurement of cinnamon is used for the filling?
The recipe calls for 1/4 cup of ground cinnamon to be sprinkled on the filling.
Is salt included in the icing?
Yes, a dash of salt is added to the icing to balance the sweetness.
What should I look for to know the rolls are done?
They should be golden brown on top, but be careful not to over-brown them.
What occasions are these rolls suggested for?
They are perfect for breakfast, brunch, holiday gatherings, or a cozy afternoon snack.