Our Favorite Cinnamon Rolls

cinnamon rollsLast week I made a big batch of cinnamon rolls. We will enjoy them tomorrow morning when my girls have friends sleeping over. I do not want to be tempted by more than one roll.

I use Ree Drummonds, aka, The Pioneer Woman, recipe. She cuts her dough into small rolls and gets about 50 rolls per batch and she uses a maple icing. I prefer a regular sugar icing. You can get her recipe here.

I made limited changes to her recipe and process. Below is how I make the cinnamon rolls.

I separate the rolls into small pans and freeze, this way we only pull out 6-10 at a time and have plenty in the freezer when we have the craving for some.

Ree Drummond’s Cinnamon Rolls


  • 1 quart Whole Milk
  • 1 cup Olive Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 9 cups Flour
  • ½ teaspoon (heaping) Baking Powder
  • 1 ¼ teaspoon Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Brown Sugar
  • Generous Sprinkling Of Cinnamon


  • 1 bag Powdered Sugar
  • 1/2 cup Milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla



For the dough, heat the milk, 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. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a warm place to rise for 1 hour. After 1 hour, remove the towel and add the 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.

Pre-heat the oven to 375°F. To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Using your hands spread half of the softened butter all over the dough. Sprinkle evenly with brown sugar and them cinnamon.

Roll the rectangle tightly towards you using both hands and work slowly. You can keep it tight or loose. I roll loosely…When you reach the end, pinch the seam together. Use a sharp knife or pastry cutter to cut the roll into desired size. Place in a greased or buttered baking dish.

Repeat with the other half of the dough, you may freeze right away or place in the refrigerator. When ready to cook let them come to room temperature and rise for about 20 minutes before placing in oven.


Bake for 15 to 18 minutes at 375 degrees, until golden brown.

For the icing add ingredients to a mixing bowl and whisk to desired consistency. Add more milk or powdered sugar as needed.



Categories: Recipes

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2 Comments on “Our Favorite Cinnamon Rolls”

  1. Karin Sanchez
    May 13, 2016 at 10:27 am #

    These look amazing! Will the recipe work OK halved? I’d like to make a smaller batch for my first attempt. I’m not a very good cook. 🙂 Also, what brown sugar are you able to use?

  2. Bronwyn
    May 13, 2016 at 3:14 pm #

    I have used C&H and domino brown sugar and been ok. I have also made my own in the past when I can find molasses I have not shown issues with. 1 cup sugar, 1T molasses blend until fully incorporated.

    I would think you could do half a recipe, I have not halved it before. Or make whole recipe and use half the dough for the rolls and the other half for a sweet bread or make rolls with cream cheese and fruit.

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