Monday, 1 December 2014

Cinnamon Rolls - The Pioneer Woman's recipe

These Cinnamon rolls are sweet, flaky, buttery and gooey.  Totally addictive ! The frosting is so delicious with a hint of coffee flavor. One of the most and delicious cinnamon rolls I have ever had. They vanished so fast !!!
Followed 'The Pioneer Woman's recipe and reduced the quantity to half. And, I proofed the yeast in warm water, where as in the original recipe author adds the yeast to the milk butter and Sugar mixture. Proofing yeast in milk never worked for me in my previous baking experiences. That's the reason I proofed the yeast in warm water and then mixed it with all purpose flour.
For the frosting, 'The pioneer woman' used 'Maple flavoring'. Since I did not have maple flavouring, I used vanilla extract instead.  


Yield : 21 Cinnamon Rolls
Recipe Source :


  • 4 Cups All purpose flour + 1/2 Cup extra reserved
  • 2 Cups Full cream milk
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Sugar
  • 1/4 Cup luke warm water to proof active dry yeast
  • 2 and 1/4 Teaspoon of active dry yeast
  • 1/2 Teaspoon Baking powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Milk to brush the rolls before baking

For the cinnamon filling

  • 3/4 Cup unsalted melted butter
  • 3/4 Cup Granulated white sugar
  • 1/4 Cup Cinnamon powder

For the Frosting

  • 2 Cups powdered Sugar
  • 1/2 Teaspoon Vanilla extract
  • 2 Tablespoon melted Salted butter
  • 1/4 Cup full cream milk
  • 2 Tablespoon hot water + 1 teaspoon Instant coffee powder or 2 Tablespoon of brewed coffee
  • a pinch of salt


1. In a large sauce pan , add 2 cups milk, 1/2 cup vegetable oil , 1/2 Cup Sugar and heat over medium heat setting until the sugar dissolves and the milk is warm. Do not boil the milk. Let the milk cool down to lukewarm.
2. In a microwave safe mug heat 1/4 cup water for 20 seconds. Water should be just lukewarm to proof the yeast. Add 1 Tablespoon of sugar to the water and give it a stir. Then add 2 and 1/4 teaspoon of active dry yeast to the warm water and let it proof. The mixture will be frothy and bubbly. If the yeast doesn't proof, repeat step number two with a fresh packet of yeast. Do not proceed forward to the next step if you yeast is not proofing
3. In a large mixing bowl, add 4 cups of all purpose flour. Stir in yeast mixture and mix using a spatula or mix it with hands
4. Now, pour the milk+butter+sugar mixture we prepared at step number 1 into the flour. Stir just until it is combined. This mixture will be slightly sticky
5. Cover the dough with a kitchen towel and keep it in a warm place for an hour. I kept the dough in a preheated warm oven. Preheat the oven to 200 C for 5 minutes. Switch off the oven and keep the dough inside the warm oven for an hour. Keep the oven door slightly open to allow air from outside
6. After one hour, add 1/2 cup all purpose flour, baking powder, baking soda, salt to the dough and stir thoroughly until everything is combined
7. Cover the dough with kitchen towel and keep it in the refrigerator for an hour. At this stage you can refrigerate the dough for upto 3 days for later baking
8. After an hour, place the dough on a floured surface and roll the dough into a large thin rectangle
9. Pour the melted butter all over the dough and spread it evenly
10. Sprinkle cinnamon powder and sugar over the melted butter and spread them evenly
11. Roll the dough tighltly starting from the farthest end from you to form a log. Pinch the seam side to keep the roll intact
12. Using a sharp knife cut the log into 1/2 inch slices. I was able to cut 21 slices
13. Grease a 8 inch pan with butter and arrange 7 slices in a pan leaving space between each slices. Keep them aside for 20 minutes and let them grow in size
14. Preheat the oven to 180C. Brush the rolls with milk and bake them at 180 C for 20 minutes until light golden
15. Meanwhile prepare the frosting: In a bowl, add powdered sugar. Whisk in butter, milk and coffee, vanilla until the mixture is smooth
16. Once the cinnamon rolls are out of the oven ,  immediately drizzle/ pour the frosting all over the rolls and let them cool completely in the pan
17. Cinnamon rolls are ready to be served and they taste even better the next day

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