Pioneer Woman Cinnamon Rolls
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Pioneer Woman Cinnamon Rolls {kind of} with Maple Glaze rich and buttery cinnamon rolls are topped with a delicious maple glaze, easy recipe instructions.
The are kind of sort of The Pioneer Woman’s Cinnamon Rolls….but not really.
Ok, what the heck does that mean?
Pioneer Woman Cinnamon Rolls {kind of} with Maple Glaze
Well, I wanted to make her cinnamon rolls, but let’s be honest there is little difference in the basic dough recipe for cinnamon rolls. Since I was intimated by yeast breads for years and it took me trying a couple of different Cinnamon Roll recipes to find one I liked, that worked, that was easy. I made my cinnamon roll recipe and topped it with The Pioneer Woman’s Maple Glaze…except I changed that too…. Ok, just never mind. Obviously these are MY Cinnamon Rolls. Whatev! They. Are. Fab. and you should go make them now…..after your peruse my blog of course!!
The one thing you should know about this, or any, dough that uses yeast, you cannot rush the process. Yes, you must be patient and let the yeast do it’s thing in its own time. (There is nothing I hate worse than being patient, but these rolls are worth it.) Don’t think heating the water hotter will make the yeast rise faster, it’ll just kill the yeast. Carefully measure the temperature with a thermometer instead of monitoring by touch. This was my biggest problem when I started making dough. Either my water was too hot or too cold.
After the rolls are made and risen the last time, you can cover tightly with plastic wrap and refrigerate a day or two. Sit them out and allow to come to room temperature before baking.
The Pioneer Woman Cinnamon Rolls {kind of} with Maple Glaze
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- Dough
- 2 ½ teaspoon active dry yeast
- ½ cup warm water between 120 and 130 degrees
- ½ cup scalded milk just before boils
- ¼ cup granulated sugar
- 1/3 cup buttermilk
- 1 teaspoon salt
- 1 eggs
- 4 c all purpose flour
- Filling
- ½ cup butter room temperature
- 1 tablespoon ground cinnamon
- 1 cup brown sugar
- Glaze
- 4 cup powdered sugar (aka confectioners)
- 1/2 cup whole milk
- 5 Tablespoon butter melted
- 1/4 cup maple syrup
Instructions
- In a small bowl, dissolve yeast in warm water. Set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture; mix. Add remaining flour and mix with a dough hook until smooth.
- Knead on a lightly floured surface 5 to 10 minutes.
- Grease a glass bowl and place dough inside.
- Cover and allow to sit in a warm area.
- Allow to double in size. This will take approximately 2 ½ hours.
- When doubled in size, punch down.
- Roll out onto a floured surface.
- Roll into a 15x9-inch rectangle.
- Spread butter over dough
- Cover with brown sugar and cinnamon.
- Beginning on the long side roll dough
- Pinch dough to seal.
- Cut into 16 slices.
- Heat oven to 350 degrees. Spray bottom of two 8x8 inch pans or 8 inch round pan with non-stick spray.
- Place rolls close together in the pan. Let rise until dough has doubled. About 45 minutes. Bake 20 minutes or until browned.
- Sift powdered sugar into a bowl, add milk, butter and maple syrup. Stir until smooth. Pour over warm rolls. Serve immediately
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Instruction #2 says add melted butter but your ingredients list 1/3 c. buttermilk for making the dough. So I’m confused:-(
Thanks!
#11. What marmalade
That’s an error, I’m correcting it.
these look so goood! yum!