Pioneer Woman Cinnamon Roll Dough

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 139.2
  • Total Fat: 0.7 g
  • Cholesterol: 1.7 mg
  • Sodium: 47.2 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Pioneer Woman Cinnamon Roll Dough calories by ingredient
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This recipe is just the dough and roll filling, for the frosted or caramel versions, see my other recipes. This recipe is just the dough and roll filling, for the frosted or caramel versions, see my other recipes.
Number of Servings: 24


    2 c whole milk
    1 1/4 c granulated sugar, divided
    1/2 c canola oil
    1 package active dry yeast
    4 1/2 c (unbleached) all-purpose flour, divided
    2 tsp salt
    1/2 tsp (scant) baking soda
    1/2 tsp (heaping) baking powder
    3/4 c melted butter
    4 Tbsp ground cinnamon


Heat milk, oil, and 1/2 cup sugar in a saucepan until warm, do not boil. Remove from heat and cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently, then cover with a tea towel and set aside. Allow to rise for 1 hour.

Combine remaining flour, salt, baking soda, and baking powder. Add to risen dough, then set in fridge to cool.

Mix remaining sugar and cinnamon in a bowl, and melt 3/4 cup butter.

Prepare 2 9-inch or 3 8-inch roll pans (cake pans) with butter or non-stick spray.

Roll out half the dough at a time into a large rectangle. Pour on half the butter, sprinkle with half the cinnamon/sugar mixture, and roll into a large log. Slice into rolls (please note, if you are doing the caramel version, you would now pour in part of your caramel mixture). Place rolls in pan, cover, and set aside to rise for 20-30 minutes. Repeat with other half (thirds) of dough.

Bake at 400* for 15-18 minutes. If using a glaze, pour glaze over warm rolls. If using a frosting, allow rolls to cool completely first. If using caramel roll recipe, see those instructions for adjusted cooking time/temp.

Makes approximately 24 rolls.

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