These Pioneer Woman cinnamon rolls are soft, fluffy, and made from a rich, buttery yeast dough that turns out beautifully every time. What makes them stand out is the combination of yeast, baking powder, and baking soda, giving you a lighter texture and a faster rise. The dough requires no kneading and can be made ahead, making it a great option for holidays or when you want warm, from-scratch cinnamon rolls without the stress.
The Triple-Leavener Secret Behind the Fluffiest Rolls
Here’s what makes this pioneer woman cinnamon roll recipe different from every other cinnamon roll dough I’ve worked with: it uses three leaveners instead of one. Yeast does the heavy lifting during the first rise, but then, right before you shape the rolls, you stir in baking powder and baking soda.
The baking soda reacts with the natural acidity left behind by the yeast, and the baking powder adds its own burst of lift. Together, they give the rolls a second rise that’s faster and more dramatic than yeast alone could produce.
The result is rolls that only need 20 to 30 minutes to rise after shaping, compared to the one to two hours most cinnamon roll recipes require, and they bake up taller and more tender. I’ve tested this dough side by side, with and without the baking powder and soda, and the difference is dramatic. Without them, the rolls are denser, still wonderful, but not as fluffy.
Warm Up Your Winter: Southern Classics!
FREE EMAIL BONUS: Southern staples made simply & cozy
Why I Use Butter Instead of Oil in the Dough
The original Pioneer Woman cinnamon rolls call for vegetable oil in the dough, and it works, you get a soft, bread-like crumb that’s perfectly fine. But I switched to butter years ago and never went back. Butter adds a richness and a slightly flaky quality that oil simply can’t replicate.
I’ve made these with both, and butter wins every time. The flavor is richer, the rolls have more character, and they warm up better the next day. If you’re new to working with enriched yeast doughs, my buttery yeast rolls with bread flour are a great place to start.
Brown Sugar in the Filling Makes a Difference
Most versions of this recipe use only white granulated sugar in the filling, and it gets the job done, but it’s one-dimensional. I use a mix of brown and white sugar, and the difference in flavor is noticeable. Brown sugar adds moisture and a deeper, almost caramel-like warmth to the cinnamon rolls. Combined with melted butter and a generous layer of cinnamon, it creates a gooier, more complex swirl that caramelizes beautifully in the oven. If you want to add chopped pecans or raisins, press them into the filling before rolling, they’re not necessary, but they’re a nice touch.
For a tropical twist on this same dough concept, I have a version made with pineapple juice that bakes up even lighter — it’s become a reader favorite.
Make the Dough Today, Bake Tomorrow Morning
One of the best things about cinnamon rolls is how make-ahead friendly they are. You can refrigerate the dough after the first rise, before shaping, for up to three days. Cold dough is actually easier to roll out and handle, so this works in your favor. If you’d rather get even further ahead, shape the rolls, arrange them in the pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, pull them out while the oven preheats, and bake as usual.
One more thing, if your kitchen runs cool, try heating a bowl of water in the microwave, then placing the dough inside with the door closed. It creates a warm, humid, draft-free space that’s perfect for rising. These rolls are one of my go-to Christmas morning treats, and they fit right into a holiday brunch spread alongside eggs and fruit.
Frosting: Simple Glaze or Something Richer
My go-to is a simple vanilla glaze: powdered sugar, a splash of milk, melted butter, vanilla extract, and a pinch of salt. It’s thin enough to pour right over the warm rolls, where it soaks in and becomes part of the roll itself. For something richer, a cream cheese frosting is a natural upgrade, spread it on thick while the rolls are still warm and let it melt into the swirls.
If you love cinnamon sugar flavors but want something faster on a weekday, my no-yeast cinnamon roll biscuits come together in about 30 minutes.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
The Triple-Leavener Secret in Pioneer Woman Cinnamon Rolls
Ingredients
- 4 cups whole milk
- 1 cup butter 2 sticks
- 1 cup sugar
- 2 pkgs active dry yeast 4 ½ teaspoons
- 9 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- FILLING
- 1 ½ cups butter
- ¼ cup cinnamon
- 1 cup sugar
- 1 cup brown sugar
- 1 lb powdered sugar
- ICING
- ½ cup milk
- 3 tablespoons melted butter
- 2 teaspoons vanilla
- ⅛ teaspoon salt
Instructions
- Melt the butter in a microwave safe bowl. Add milk and sugar and microwave for 1-2 minutes until the sugar has melted. Do not let it come to a boil. Let it cool to lukewarm and then sprinkle the yeast on top and let it sit for 1 minute. Add 8 cups of flour, stir until just combined. Cover with plastic wrap and set aside in a warm place to rise for an hour.
- Whisk together the baking powder, soda, salt and remaining 1 cup of flour and stir into the risen dough.
- To assemble the rolls, punch down the dough and divide in half. Place one half on a floured baking surface. Roll into a large rectangle about 24 X 10 inches. Cover with ½ of the melted butter using your fingers to spread it out. Generously sprinkle cinnamon and ½ cup of brown sugar and ½ cup of white sugar over the butter. If you are adding raisins or nuts, sprinkle them over now.
- Roll the rectangle tightly toward you, using both hands to keep the roll tight. Pinch the seam together when you have finished rolling. Cut into 11/2 inch slices and place in pie pans or a rimmed baking sheet that has been greased with butter. Do not overcrowd the rolls. Repeat with remaining dough.
- Preheat the oven to 375º and let rolls rise while the oven is preheating, about 20 minutes. Bake for 13-17 minutes, until golden brown.
- Icing: In a large bowl, whisk together the powdered sugar, melted butter, milk and salt, then add the vanilla. Whisk until very smooth. It should be thin but pourable. If it is too thick, add additional milk. When the rolls come out of the oven, drizzle the icing over the top.
Barbara’s Tips + Notes
- If you need a warm place for the dough to rise, try heating a bowl of water in the microwave. then put the dough in the microwave and shut the door. It will create a warm humid, draft free place for the dough to rise.
- You can refrigerate the dough after you have formed them into rolls. Remove when ready to serve and let warm to room temperature while the oven pre-heats.
- To freeze, allow to cool and then place in a resealable bag.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!Adapted from The Pioneer Woman Cooks.
Camille Johnson says
Only 15 min.?
Barbara Curry says
Since they are already baked, it should only take about 15 minutes to thaw and warm up.
Karri says
The Pioneer Woman’s recipe doesn’t use butter in the dough. She uses vegetable oil.
Barbara Curry says
It’s only loosely based on her method. I think butter is much better.
Lauren says
Thank goodness too. Butter is way better than vegetable oil. Trying the recipe today while on the hunt for my family’s favorite cinnamon roll. I have high hopes for recipe #13!