Want more easy, healthy recipes?

Subscribe to get the recipes sent straight to your inbox.

    We won't send you spam. Unsubscribe at any time.

    Reader Interactions


    1. yum

      How do you get the yeast not to die for sure? Is it ok if the milk is cold?

      • Dara (Cookin' Canuck)

        Letting the milk cool for 45 to 60 minutes typically allows it to cool to the correct temperature for the yeast. However, the best method of measuring the temperature of the yeast is with an instant-read thermometer. The milk temperature should be 105 to 115 degrees. Good luck! These cinnamon rolls are well worth the effort.

    2. things we make

      ooh - I love cinnamon rolls, and I love Pioneer Woman. I have been making Kringel in a cinnamon roll stylie which ends up quite crispy so I may try making these in a pan like this as they may be more soft. Love your food and photos.

    3. Shannon

      I made these for the family this morning, and everybody loved them! I made a big mess, but it was fun. Thanks for this awesome recipe~

    4. Anonymous

      5 stars
      These were nothing but amazing! So impressed. I halved this recipe again 'cause first time there was just too much for my girlfriend and I, although we tried to eat them all. I found when spreading the melted butter onto the dough, if you melt half the amount in the microwave, then add the other half to the hot mixture, by the time they blend together you have a spreadable consistency. Also stirring the butter in a metal bowl set in cool water speeded this up. Thanks for this recipe. XXX

    5. Cookin' Canuck

      Leo, I wish I had an answer to your question, but I have never cooked any sort of baked good in the microwave. I would suggest for doing a search on Google for microwave baking.

      • Leo

        Omg, How many years has it been? Over a decade!
        I was able to get an oven after asking this question and I had made cinnamon rolls more than a dozen times for myself and my friends and I always received great compliments for them. The last time I made cinnamon rolls with your recipe was may be in 2012, 8 years ago.
        Today, I was talking to me wife, who was my girlfriend back in 2012 and had on several occasions tasted my great cinnamon rolls, and she mentioned to me how great my cinnamon rolls were. That brought back a lot of sweet memories and I felt a surge of nostalgia and a strong urge to try your cinnamon rolls again. But it has been so many years and I didnt have the recipe anymore. An extensive search on google did not turn up this particular recipe either. There are so many other recipes and I am sure they all taste great but this is the only recipe I have ever used to make my cinnamon rolls. I was about to give up when I remembered that I have been keeping all my bookmarks in my browser since 2006. So I dug into my hundreds of bookmarks and, yes, finally, to my great delight, I found it ! I am so happy. This reply is a testament to how happy I am. I will try to make cinnamon rolls with this recipe again this weekend and we will be reminiscing our good old memories while munching on them.
        I dont know if this post is being monitored, but here we go. Thank you, thank you, thank you very much for all the memories and sweetness you have given to me.


        • Dara

          Aww, thank you so much for your comment, Leo. It's wonderful when certain recipes bring such fond memories!

    6. leo

      Thank you very much for sharing a great recipe. It looks very delicious and I really like to try it. But the sad thing is we dont have an oven where I live. So I would like to know if it can be done with a microwave. If it is so, may I know how to do it with a microwave? Thanks in advance.

    7. josh

      Hello cancer and blood sugar spike; but o so good!

    8. Anonymous

      These were great! I refrigerated the dough overnight, and then let it warm up to room temperature a bit before rolling and spreading the butter on. The butter hardened up a bit on the cool dough which made it really easy to roll without the butter gushing out! Thanks for the good eats 🙂

    9. Pat

      Try using real Cinnamon in your recipe and reduce on the sugar.

      The Cinnamon in the US is actually Cassia, which contains a high level of coumarin.

    10. Cookin' Canuck

      Although I haven't tried it, I think these would freeze really well. You could either freeze them after they've been already baked (this would be my second choice) or freeze the dough after it's already been shaped. Take them out of the freezer the night before, let them defrost and rise, and and bake them in the morning. Good luck!

    11. Heavenly Housewife

      wow these look so fantastic. i am drooling! do u know if these can be frozen?

    12. Cookin' Canuck

      Jen, good luck with your bake sale. I hope it's a huge success.

    13. Jen @ MyKitchenAddiction.com

      These look great! I am having a bake sale for Share Our Strength this weekend, and I was looking for some good recipes. I think I will give this a try!

    14. Cookin' Canuck

      No more eye-balling. Get cooking! You'll be glad you did.

    15. Heidi

      I have been eye-balling this recipe on the pioneer womans site for some time now. I can't wait to try it!

    16. Cookin' Canuck

      I'd offer you the leftovers, but my family gobbled them up this morning. Yum!

    17. Norah

      Well now I want a cinnamon roll for breakfast.

      • Tamber

        I think I am going to be sick. I am Diabetic. Do you not consider your health?
        It was alright for a pioneer woman to cook stuff like this as she had to feed her people expending 6000 calories a day working manually, but not these fat Wal Mart employees.

        • Dara (Cookin' Canuck)

          Hi Tamber. You're right- these are calorie/fat/sugar-filled treats meant only for special occasions. The great thing about seeing something on a blog is that no one is forcing you to eat it. Thanks for stopping by.

        • Rick


          The nice thing about freedom is to make choices... I don't think Dara intends on her audience to make and consume these on a "daily" basis! Every once in a while, mixed with judicious exercise and other healthy living habits won't be harmful. Now, if you sat down and ate the whole enchilada like a glutton... well, what can I say?


          Sugar spike... sure! A load on the pancreatic cells? No doubt.

          But, cancer? Can you tell me specifically "what" in the recipe is going to cause cancer?

          Just curious and, please, cite references ok?

          I'll truly be interested in reading your cited journal articles!


          My wife is in the hospital having hip surgery at the moment. So when she gets home... she'll have one of these cinnamon buns and a cup of cappuccino coffee!

          Thanks for the recipe.


          • Dara (Cookin' Canuck)

            Rick, I couldn't have said it better myself! I hope your wife's recovery is a speedy one.

    Leave a Reply

    Your email address will not be published.