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Pioneer Woman Cinnamon Rolls Small Batch

Pioneer Woman Cinnamon Rolls Small Batch - recipe card
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A small-batch rendition of the Pioneer Woman’s beloved cinnamon rolls, yielding four pillowy, buttery rolls with a soft, tender crumb and a gooey cinnamon-sugar swirl. Finished with a tangy cream cheese glaze, these rolls are perfect for a cozy weekend breakfast or brunch.

Ingredients

Scale
  • For the dough: 1/2 cup whole milk, warmed to 110°F (43°C)
  • 1/4 cup granulated sugar, divided
  • 2 1/4 teaspoons (one 0.25-oz packet) active dry yeast
  • 1 large egg, at room temperature
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • For the filling: 2 tablespoons unsalted butter, very soft
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • For the glaze: 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons whole milk, as needed

Instructions

  1. Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) on an instant-read thermometer, or until it feels like warm bathwater. Pour the warm milk into a large mixing bowl and stir in 1 tablespoon of the granulated sugar. Sprinkle the yeast over the surface and let it sit for 5 to 10 minutes until frothy and bubbly, which means the yeast is alive and active.
  2. Add the remaining 3 tablespoons sugar, the egg, melted butter, and salt to the yeast mixture. Whisk until the egg is fully incorporated and the mixture is smooth.
  3. Gradually add the all-purpose flour, stirring with a wooden spoon or a spatula until a shaggy dough forms. If the dough is very sticky, add a little more flour, but avoid adding too much—it should be soft, not stiff.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes, pushing the dough away with the heel of your hand and folding it back over itself, until the dough is smooth and elastic. To test if it’s ready, press a finger into the dough; it should spring back slowly. Alternatively, use a stand mixer with a dough hook on medium-low speed for 4 to 5 minutes.
  5. Place the dough in a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot (about 75°F/24°C) for 1 to 1 1/2 hours, until doubled in size. Patience here builds flavor and a lighter crumb.
  6. While the dough rises, prepare the filling: in a small bowl, stir together the brown sugar and cinnamon. Keep the softened butter separate.
  7. Turn the risen dough onto a lightly floured surface and gently punch it down to release the air. Roll it out into a 10-by-6-inch rectangle, about 1/4 inch thick. If the dough resists, let it rest for 5 minutes before continuing.
  8. Spread the 2 tablespoons of softened butter over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the brown sugar mixture evenly over the butter, pressing it gently into the dough so it adheres.
  9. Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife, slice the log into 4 equal rolls, about 2 inches wide each. For clean cuts, wipe the knife between slices.
  10. Place the rolls cut-side up in a lightly greased 8-by-8-inch baking dish or a 9-inch round cake pan, leaving a little space between them—they will expand during the second rise. Cover the pan with plastic wrap and let the rolls rise for 30 to 45 minutes, until they look puffy and nearly doubled.
  11. Meanwhile, preheat the oven to 350°F (177°C) when the rolls are almost done rising.
  12. Bake the rolls for 20 to 25 minutes, until they are golden brown on top and the centers are set. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C) to ensure the dough is fully cooked. If the tops begin to brown too much, tent loosely with foil.
  13. While the rolls bake, make the glaze: beat the cream cheese and butter together with a hand mixer on medium speed until smooth and fluffy. Add the powdered sugar and vanilla, beating until combined. Add milk, 1 teaspoon at a time, until the glaze is pourable but thick.
  14. Remove the rolls from the oven and let them cool in the pan for about 5 minutes. While still warm, spread or pour the cream cheese glaze generously over the tops. Serve warm, and enjoy the gooey, cinnamon-sugar goodness.

Notes

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave a single roll for 15–20 seconds. For longer storage, freeze the unglazed, baked rolls in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven for 5–8 minutes before adding fresh glaze.

Nutrition

Keywords: Pioneer Woman cinnamon rolls, small batch cinnamon rolls, cinnamon rolls for two, easy cinnamon rolls, homemade cinnamon rolls, breakfast pastry, cream cheese glaze, yeast rolls, baking, brunch recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-rolls-small-batch-recipe/