Easy Cinnamon Rolls


I have been searching for the perfect cinnamon roll recipe forever. I found it.

The perfect recipe had to deliver soft, gooey rolls with just the right amount of cinnamon and icing.

Over the past few weeks I’ve made a lot of batches of cinnamon rolls, much to the pleasure of my husband who has been my eager taste tester. Have another roll babe, enjoy.

Anyway, I do not in any way claim to be the creator of this recipe. It is just slightly adapted from our beloved Pioneer Woman, Ree Drummond. Believe me, I wouldn’t dream of messing with the Pioneer Woman. I’m pretty sure she can herd sheep and lasso bulls while simultaneously baking the perfect pie. Her recipe does make a ton of rolls, so I’ve cut it in half since we aren’t feeding a ranch. One for you to enjoy right away and another for the freezer. So here we go…

Easy Cinnamon Rolls
– adapted from The Pioneer Woman

2 cups milk
1/2 cup coconut oil
1/2 cup sugar
1 pkg yeast
4 1/2 cups flour
1/2 tsp baking powder (heaping)
1/2 tsp baking soda (scant)
1/2 tsp salt (heaping)


3/4 cup softened butter
1 cup turbinado sugar (or 1/2 cup brown sugar + 1/2 cup sugar)
4 tsp cinnamon


2 cups powdered sugar
¼ cup milk
2 Tbsp melted butter
½ tsp vanilla extract

Start by combining the milk, coconut oil and sugar in a saucepan. Heat on medium until scalding (not quite boiling), stirring constantly. Set it aside to cool down for 45 mins or so until warm. Side note —-> I used coconut oil because I love it, but you could use vegetable oil if you prefer.

It’s important that the mixture is not hot when you add the yeast. Lukewarm or slightly warm is best, around 110 degrees if you are using a thermometer. Once the temp is right, stir in your yeast and let that sit for a few minutes.

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Then add 4 cups of flour. Cover and let it sit for an hour. It will do its thing. It should rise and look like this:


Then add another 1/2 cup of flour, the baking powder, baking soda and salt.

Now you should have a nice smooth, elastic dough. You’re ready to roll baby!

I take half the dough and roll it out into a rectangle onto a floured surface. It doesn’t have to be perfect.

Now the Pioneer Woman’s recipe uses melted butter, but I found it easier to use softened butter so it didn’t ooze out all over my counters. So take 3/4 cup butter (yes, I cut out a bit of butter, mama told me to) and soften it in the microwave until it is spreadable. Take a couple of dabs of butter and spread in the bottom of your baking pans. Then take half of the remaining butter and spread evenly onto your rectangle of dough.

Then sprinkle with half of the sugar. I use turbinado sugar because I love the flavor, more rich and molassess-y. And it’s not processed as much as white sugar. But use whatever you like. Follow with a sprinkling of 2 tsp of cinnamon.

Start rolling ’em up! Start at the longer side and be sure to pull a bit while you roll to keep things tight. You don’t want to lose any of that buttery, sugary goodness in the middle. One you have it rolled up, slice and place the rolls in your buttered pan. I forgot to pinch the seam here. But it’s okay, you can forget steps like that and they will still turn out amazing.


And repeat that process for the second pan. Side note —> this recipe would fill about three round cake pans, a 13×9 pan and another 8×8…however you can make it work. I did one big 13×9 and a round cake pan and it worked perfectly.

Once you have your gorgeous rolls ready to bake, cover the pans with towels and let rise for another 30 minutes or so.


Bake @ 400 degrees for 16-18 minutes.

And I didn’t even remember to take a photo of them fresh out of the oven topped with icing. Because I couldn’t stop myself  my husband dove right in.

For the icing simply combine the four ingredients and stir until smooth, and drizzle over the rolls. You may want to add extra powdered sugar or milk, to get the right consistency. Super easy!

There you have it! A super easy way to get the perfect cinnamon roll, every time.

Nailed it.


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