Wednesday, January 22, 2014

Pioneer Woman's Cinnamon Rolls Recipe;No-Knead & Eggless!

Pioneer Woman's Cinnamon Rolls Recipe
Many a times,I've come across some recipes which I felt I could never try on my own,but it never stopped me from checking out the recipe every now and then,just to ensure myself of the same;)PW's Cinnamon rolls is one of them.I mean,how could one handle so much of bread dough,how can someone bake so many of these,it always left me wondering.Going through the recipe every single time,I kept saying to myself that maybe one day I will try it!

When I came across the scaled down version of the recipe I thought my prayers were finally answered.I don't necessarily have to make a big batch.The quartered recipe works out just fine.In fact,now that I've tried it I really cannot wait to try the several different variations of sweet rolls recipe she has on her blog.
Pioneer Woman's Cinnamon Rolls Recipe
Making the dough is a breeze actually.No kneading required,just mix everything in a pan and let the yeast work its magic.The first time I tried,I made the dough the previous night and let it rise in the fridge for about 8 hours.It is easier to work with when it was chilled.When I made this batch however,I kept the dough in the fridge for an hour or so.So either way works.

Both the times,I filled the rolls with more than just cinnamon and sugar.I'd read that usually raisins are added into the filling,going by that idea,I added some black currants and chocolate chunks[not much though!]into the rolls and even if I say so myself,the combo was just awesome.I love dried fruits in my breads,remember Cranberry-Orange Pull-apart bread?
Pioneer Woman's Cinnamon Rolls Recipe
Pioneer Woman's Cinnamon Rolls Recipe;No Knead & Eggless
Recipe source - The Pioneer Woman;Scaled down recipe by Happy Home Baking


Milk - 1 cup/250 ml
Sugar - 1/4 cup/50gms
Oil - 1/4 cup/62.5 ml
Instant Yeast - 1 tsp{or 1 1/2 tsp active dry yeast}
Flour - 2 cups[250 gms] + 1/4 cup[30 gms]
Baking powder - 1/4 tsp
Baking soda - scant 1/4 tsp
Salt - 3/4 tsp

For the filling

Melted Butter - 1/4 cup/50 gms
Sugar/Brown sugar - 1/4 cup/50 gms
Cinnamon powder - 1 tbsp
Black currants - 3-4 tbsp
Chocolate chunks - 3-4 tbsp

For the glaze

Icing sugar - 1/2 cup
Milk - 3 tbsp
Vanilla - 1/4 tsp


Pioneer Woman's Cinnamon Rolls Recipe
In a saucepan mix together milk,sugar and oil.Bring to boil and then switch off the flame.Let cool down to luke warm.It will take anywhere between 45 minutes to an hour.If it has turned cold,heat for a few seconds and then let it get lukewarm.If the milk is very hot, or at room temperature  yeast might not start reacting.So ensure the milk is lukewarm.
Pioneer Woman's Cinnamon Rolls Recipe
Add yeast and 2 cups of flour and mix well with a wooden spoon until everything is mixed well. It will be a sticky dough. Cover with a towel or cling wrap and place it in a moderately warm place and let it rest to double in size for about an hour or an hour and a half.
Pioneer Woman's Cinnamon Rolls Recipe
Once the dough has doubled in volume,add the 1/4 cup of flour,baking powder,baking soda,salt and mix well until the flour has been incorporated.
Pioneer Woman's Cinnamon Rolls Recipe
You can now refrigerate the dough until it firms up a bit, for an hour or so. Or you can also refrigerate overnight.
Pioneer Woman's Cinnamon Rolls Recipe
Dust the work surface freely with flour. Dust the top and bottom of dough with flour.
Pioneer Woman's Cinnamon Rolls Recipe
Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
Pioneer Woman's Cinnamon Rolls Recipe
Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.Add the black currants and chopped chocolate.
Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
Pioneer Woman's Cinnamon Rolls Recipe
Cut into 16 even slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
Cover and leave to rise for 30mins  or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
During the last 10 minutes of this proving, pre-heat oven to 175 degree C. Then bake in oven for about 25 minutes until the top is golden brown. Remove from oven and cool on wire rack.
Pioneer Woman's Cinnamon Rolls Recipe
Mix all of the ingredients mentioned on the glaze and pour it over the cinnamon rolls while they are still in the pan. Give the glaze some time to set.
Pioneer Woman's Cinnamon Rolls Recipe
*This recipe makes 16 rolls,so if you have a big square/rectangular tin,you can use that.Or else use two pans.This batch I made,I baked in 2 foil pans(6 in the big one and 4 in the small)and the rest I baked in my cupcake tray.
  • Making the dough is the easiest step in the recipe.I made the dough in my non-stick kadai(which had a lid)so all the heating,mixing and proving the dough was done in a single pan.
  • The dough is slightly sticky,so it is easier to work with when it is chilled.If you are short of time,refrigerate at least for 45 minutes to an hour or be ready for a stickier mass to handle :)
  • Before you take out the dough from the fridge,prepare the pans,keep the filling ready and clean out your work surface for rolling the dough.
  • As the rolls are getting baked,you can prepare the glaze.



  1. Simply awesome ! That's the only word that came out when I saw these rolls.

  2. looks so beautiful and perfect.. bookmarked! :)

  3. i will make it ,, and let u know definitely tempting

  4. Yummy and flavorful cinnamon rolls..looks irresistible!

  5. These are one of my fav rolls, easy and convenient! I made a Nutella orange version too, orange cranberry sounds delicious!

  6. Delicious and flavorful rolls, looks very tempting.

  7. Even i feel i can confidently try this.u have explained it beautifully.will tell the results.thank u for making it so simple. Latha

  8. Hi Divya, my prayers are finally answered too.:-) Had been looking for vegan cinnamon roll recipe and yours looked easily veganizable. Baked this over the weekend. The rolls were soft and very tasty..I made these changes though, substituted wheat flour(aashirvad aata) for the entire quantity of maida. Reduced the quantity of aata by 1/4th cup and added a tbsp of vital gulten. Used soymilk instead of dairy milk. For the filling, just mixed cinnamon and brown sugar and completely avoided the topping. Even with these changes, the rolls were fantastic...This is the only recipe I will follow for cinnamon rolls in future too. thank you

  9. forgot to mention, added some tuti fruti to brown sugar cinnamon mixture which took the rolls to a different level. :-)

  10. Delicious looking rolls !!! Could you pls tell which brand of yeast do you use? The one I use never works ......

  11. Divya it has come out perfect just as u did. Thank you

  12. I made the rolls came out very was so soft,it melted in the it cright.i never tasted any rolls-not a big fan of it.but kids and hubby enjoyed it very much.thanks a ton latha

  13. Thanx a lot for sharing this mouth watering recipe!!! Made it n turned out yummy n soft melting in the mouth. Instead of brown sugar i used 50-50 jaggery and white sugar!! and still the result is awesome!! once again thanx! every1 in my family loved it!!


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