These are my take on The Pioneer Woman’s cinnamon rolls. I cut her recipe in half and I use cream cheese frosting instead of the glaze from her recipe—they never disappoint. Soft, buttery, and generously frosted, they’re everything a cinnamon roll should be.
Pictured before frosting—because once it goes on, they vanish before I can get a photo!
If you aren’t up to making a batch at home, go find a bakery that makes them so you can enjoy a cozy morning moment—maybe even with Summer in the Moon Garden in hand.
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Sweet Mama Jane’s Cinnamon Rolls
Ingredients
- For the dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 packet active dry yeast (2 1/4 tsp)
4 cups all-purpose flour (plus 1/2 cup later)
1/2 tsp baking powder
1/2 tsp baking soda
3 tsp salt
- For the filling:
3/4 cup melted butter
1 cup sugar
1 tablespoon cinnamon
- For the frosting:
11 ounces cream cheese, softened
2/3 cup butter, softened
4 cups powdered sugar (1 lb)
1/4 cup maple syrup
Directions
- Make the dough. In a large saucepan, combine milk, oil, and sugar over medium heat. Heat until just below boiling (don’t let it boil). Let cool until warm (about 105–110°F), then sprinkle in yeast. Let sit 5–10 minutes until foamy. Stir in 4 cups flour, cover, and let rise in a warm place for 1 hour.
- Add remaining ingredients. After the dough has risen, add ½ cup more flour, baking powder, baking soda, and salt. Mix to combine. You can use the dough now or refrigerate up to 24 hours.
- Roll dough into a large rectangle on a floured surface. Pour melted butter over it and spread evenly. Sprinkle sugar and cinnamon all over. Roll up tightly, then slice into 1-inch pieces. Place rolls into buttered pans.
- Let rolls rise 20–30 minutes. Bake at 375°F for 15–18 minutes, or until golden brown.
- Make frosting (can also be made ahead and refrigerated). Beat the cream cheese and butter together in a large bowl until combined. Add powdered sugar and maple syrup and beat until smooth. Let the rolls cool for a few minutes before frosting.
