Friday, August 12, 2011

Pioneer Woman's Cinnamon Rolls

Pin It

I remember very fondly, the basement of Wisma Atria circa 1992. There was a shop selling cinnamon rolls, and once you stepped out of the train at Orchard MRT, you'd be greeted by the amazing sweet scent of freshly baked cinnamon rolls. Do you remember? :) Those were my student days, and I believe if I didn't have an allowance to manage, I would be splurging every cent on cinnamon rolls each time I went to Orchard.

Now, if you love cinnamon rolls, but have never tried baking them, you're in for a treat. This recipe is simply the best. Confirm, double confirm! ;) I love that I can just use plain* flour and skip kneading altogether ... yet the dough magically comes together like a fluffy dream.
* By the way, I used bread flour on my second attempt, and found that it did not make much of a difference in texture. So yay!

The recipe comes from Ree (The Pioneer Woman), who always does these amazing step-by-step photos. But I also have to thank Ann (Pig Pig's Corner), for scaling down the proportions to a more manageable serving quantity. It was her adapted version that I followed. It was enough for my family's teatime snack, plus some leftover for breakfast the next day.

- For Ree's original recipe, click here.

- For Ree's notes on the recipe, click here.

(Adapted version from Pigpigscorner ... thanks Ann!)

- 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
- 100g unsalted butter - melted (you don't have to use up all the butter if you don't want to ... I didn't)
- 1/2 cup brown sugar
- Cinnamon powder (I used 1 tsp, but more or less is up to you)
- Sultanas (optional)

1. Mix the milk, vegetable oil and sugar in a pan.

2. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.

3. When the mixture is lukewarm to warm, but not hot, sprinkle in dry yeast. Let this sit for a min.

4. Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

5. 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.
* Note: I made the rolls immediately without any chilling.

6. 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.

The amazing soft-as-baby-bottom no knead dough. I love. Ahhh ...
Pin It

7. Drizzle melted butter* over the dough. Now sprinkle sugar** over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
* Go easy when you do this or you'll have butter dripping all over the place!
** I mixed my sugar and cinnamon together in a big bowl, before sprinkling.

8. 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.

9. 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.

10. Let the rolls rise for 20 to 30 mins or until they look bloated, then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.
* I only let them rise for 10 mins and into the oven they went! Ooops.

Pin It

I chose not to make the maple frosting, opting instead for a simple icing sugar version. In the end, it was not necessary because all of us, with the exception of my daughter, preferred our rolls plain and simple. Icing tends to kill the original taste of cinnamon sugar and produces rolls which are cloyingly sweet. Well, that's just my personal opinion, anyway.

The second time I made these rolls, I omitted the frosting but increased the brown sugar and cinnamon powder very slightly. It tasted a lot better this way, methinks. ;)


  1. Yeah, I'm not much of an icing person. On the other hand, rolls look great - even better than most of what I see in the shops!

  2. I remember those days when I would love stepping into Wisma from the met and getting a waft of st cinnamon :D I like PW's cinnamon rolls too, but like you, I tend to omit the icing and reduce the sugar by at least 30%! The additional cinnamon powder gets an aye aye from me too :D

  3. I love soft cinnamon rolls! Did you the swedish version include cardamom in the mix? I made them twice and they are great too! :)

  4. Thanks SO much for your post, will make them tomorrow for breakfast!! =)

    On a separate note, I tried making your pineapple tarts (melt-in-your-mouth) version and they tasted super yummy! But when trying to cut out the pastry, they keep sticking to the mould... Is there any solution to this or am i doing something wrong?

    So glad you're back! :)

  5. OMG they look absolutely fabulous....

  6. Oh they look great..i would make the smaller version too..

    I love that you increased the brown sugar and cinnamon..My language.

    I halve all recipes here because Jacques is the only one that eats the this would do.

    Thank you..

  7. I remember the long queue for their cinnamon rolls when it was first started in Spore. No kneading recipe? Sounds great! got to try this recipe.

  8. Those days are my era too!!! I would always pop-by at least once a week and grab 2 - 3 for my lunch + tea snack. And i really miss those yummy rolls compare to whatever donuts or etc there.... :(

    I am this recipe will satisfied my crave for those rolls, got to keep them away from my family after it is out from the oven :p

  9. Your rolls look gorgeous! A perfect golden color.

  10. Ive been wanting to try PW's cinnamon rolls for a long while, and you have definitely pushed me that much closer to taking the plunge! Yours look absolutely gorgeous, truly :)

  11. they look like they have snow on top of them!!

  12. You're right. The Pioneer Woman has the best step-by-step photos out there! It's like she has more than 2 hands... Icing might not be necessary but sure makes them look great tho! Thanks for sharing =)

  13. Hi Ju

    I was wondering if I can substitute the plain flour with wholemeal flour? If yes, do I need to change the oven's temperature or ingredients?

    Thanks for your help!


  14. I remember making Ree's cinnamon rolls too and they were absolutely i wanna make them again!!

  15. Made the dough last night, refrigerate, & baked the cinnamon rolls this morning & they turned out fabulous! So good with coffee! Hubby gives it 2 thumbs up! I left out the icing as we don't like all that sugar. Thank you, Ju, Ann & Ree of Pioneer Woman for this fantastic cinnamon rolls recipe. I'll be making more of these cinnamon rolls...

  16. Be still my heart...those look fabulous! My sons would have loved to be at your house today!

  17. I always say Im going to make this, but the time should come soon I say! Good job, they look delicious!

  18. I remember those cinnamon rolls from Wisma too! Right outside Orchard Station as you say. Vaguely recall buying them together with R when we were dating then. Never bought cinnamon rolls so often in my life before, ha! Sure miss the aroma!

  19. Hey! I made these today and placed them in the oven to proof(cos it's winter in melbourne), they turned out beautiful but the bread was a bit too yeasty instead of the soft fluffy ones you buy! Do you have any ideas as to how i could improve it? thanks!

  20. Hi Ju,
    I've bake this cinnamon roll, it was soft, just wondering
    what else can I bake with this dough (super duper easy

  21. Hi Ju, yes the cinnamon bake at orchard..kekeke..
    i will try out this recipe as i am a