Pioneer Woman’s Cinnamon Rolls

I lost count of how many cinnamon rolls recipes I have bookmarked, but this recipe caught my eyes because:

  • It is claimed to be “the best” cinnamon rolls recipe – call me gullible pliable
  • The pictures look amazing – call me superficial
  • Involves no kneading – call me lazy
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If I had to pick one recipe of mine that I could incontrovertibly claim is the best there is, it would most definitely be cinnamon rolls.“. Coming from the Pioneer Woman, these rolls must be outstanding. And I have to agree with her and all her fans, these rolls are really good, so soft and fluffy. Even without the maple frosting, these cinnamon rolls are still amazing.

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The original recipe makes about 50 rolls so I scaled down the recipe by a third and made 15 rolls. The dough can be quite sticky, so it’s better to leave it in the fridge overnight to get a firmer dough. According to Ree, refrigerated or not, the taste won’t be affected. You’d just get better looking rolls if you refrigerate the dough. Just remember to let the cold dough rise longer the next day.

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Ingredients: makes 15 rolls
Adapted from The pioneer woman

  • 1 1/3 cup whole milk
  • 1/3 cup vegetable oil
  • 1/3 cup caster sugar
  • 1 1/2 tsp dry yeast
  • 2 2/3 cups plain flour (+ 1/3 cup)
  • 1/2 tsp baking powder
  • 1/3 tsp baking soda
  • 1 tsp salt
  • 100 g unsalted butter – melted
  • 1/2 cup brown sugar
  • Cinnamon powder
  • Sultanas (optional)


  • Mix the milk, vegetable oil and sugar in a pan.
  • Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
  • When the mixture is lukewarm to warm, but NOT hot, sprinkle in dry yeast. Let this sit for a min.
  • Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
  • After an hour, the dough will look like this.
  • Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. (At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
  • When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
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  • Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
  • Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
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  • Let the rolls rise for 20 to 30 mins or until they look bloated (I left it to rise for about 1 hr), then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.
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Best served warm.

Now, go make these rolls!