Cinnamon Rolls & A Giveaway!


It’s amazing how quickly one can go through butter for holiday baking, so it’s essential for me to stock up when it goes on sale! Usually $2/lb. is my stock-up price, and when I stock up, I usually buy 10 lbs. at a time. I have to wonder what the cashier thinks of me when I purchase all that butter, and I’ve been asked if I own a bakery once. Nope…I just LOVE to bake!

This recipe for cinnamon rolls goes through some butter, y’all. At first, I thought there was no way all of that butter was going to go in the cinnamon rolls…no way. However….yup…I used over a pound of butter in a batch of cinnamon rolls. 4 sticks alone served as part of the filling! Now, this recipe isn’t just for 8 rolls…I got 48 rolls out of this recipe. It’s the perfect recipe for gift-giving, and it comes from someone who is always cooking for a crowd: The Pioneer Woman.

I’ve heard so many wonderful things about her cinnamon roll recipe, but since it’s such a large recipe, I felt like I needed an occasion to make these. Well, how about the holidays? When this recipe makes 6 pans worth, you could totally get away with gifting this to neighbors, family, friends….whoever you want! I took a tip from The Pioneer Woman, and baked them in cheap disposable baking pans. While they aren’t the prettiest, you can totally dress up the pan by dying the icing, adding sprinkles on top of the rolls & wrapping the pan in holiday cellophane paper! How awesome would it be to give something like this to a loved one?


These cinnamon rolls were divine. Just…divine. This is my first time making cinnamon rolls from scratch, and I firmly believe that the scent of butter/sugar/cinnamon/dough needs to be in a candle. Holy moly…it smelled like king cake in our house! The rolls themselves were a tender, fluffy texture, thanks to Red Star Platinum yeast. I first heard about Red Star Yeast when I attended a King Arthur Flour seminar a couple of years ago. We were given samples at the seminar, and when I baked with the yeast, I was so surprised at how well the dough rose! I ended up purchasing a full 1 lb. block of Red Star Yeast the next week. I’m definitely a fan of their yeast.

When I reached out to the folks at Red Star yeast about this post idea, I was offered to try their new Platinum yeast. The first thing I baked with this yeast were these cinnamon rolls. Wow…I thought their original yeast was something…I was shocked at how awesome this yeast was! My cinnamon rolls rose beautifully, and the end product was so light and perfectly fluffy. As someone who always crosses their fingers and toes when working with this yeast (hoping the dough actually rises), I was so happy to see these nearly professional results in the cinnamon rolls! We ended up sharing these rolls with coworkers, and everyone who tried them, loved them. Someone asked me the calories on these, and well, I simply said there was a whole pound of butter involved here. 😛

Cinnamon Rolls
Source: mildly adapted from The Pioneer Woman


For the rolls:

  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 packages Red Star Platinum yeast
  • 9 cups all-purpose flour, plus more for dusting
  • 1 heaping tsp. baking powder
  • 1 scant tsp. baking soda
  • 1 tbsp. salt

For the filling:

  • 2 cups (4 sticks) butter, melted
  • 1/4 cup ground cinnamon
  • 2 cups granulated sugar

For the icing:

  • 2 pounds powdered sugar
  • 3/4 cup whole milk
  • 6 tablespoons (3/4 stick) butter, melted
  • dash of salt
  • 1 tbsp. vanilla extract
  • food coloring and sprinkles, optional


    1.  To make the dough, heat the milk, vegetable oil and granulated sugar in a large dutch oven (I used 5 qt.) over medium heat to scald the milk (just before a boil). Set aside and allow the mixture to cool to lukewarm (the mixture must be warm or you could kill the yeast!). Once the mixture has cooled, sprinkle the yeast on top and allow it to sit in the milk mixture for a minute. Add 8 of the cups of flour, and stir until the mixture is just combined. Cover the dough with a kitchen towel, and set the dutch oven in a relatively warm area for about an hour.
    2. After the hour is over, remove the towel, and add the last cup of flour, baking powder, baking soda and the salt. Stir everything well to combine the dough.
    3. To assemble the cinnamon rolls, take out half of the dough and place it on a floured surface. Sprinkle flour on a rolling pin, and roll the dough into a large rectangle (30 by 10 inches approximately). The dough will be rolled very thin.
    4. To make the filling, pour 1 cup of the melted butter over top of the rolled dough. Use your fingers to spread the butter evenly over the dough, making sure to leave about an inch of the dough (the inch on the long side closest to you) free of butter. Sprinkle 1/8 cup of the ground cinnamon, as well as 1 cup of the granulated sugar on top of the buttered dough.
    5. Beginning at the long side of the dough farthest from you, roll the rectangle of dough tightly towards you. You will want to use both hands, and take your time on this, making sure to keep the roll of dough tight as you go. When you reach the end of the dough, pinch the seam of the dough together, and flip the dough roll to where the seam is face down.
    6. If your surface isn’t safe for cutting, carefully transfer your dough to a cutting board, and divide the dough into 24 even pieces. Spray your disposable pans with baking spray, and place the sliced dough in the pans (8 per pan). Repeat the same process with the other half of the dough, and place those in pans as well.
    7. Preheat the oven to 375 degrees F, and cover all of the cinnamon roll pans with kitchen towels. Allow the dough to rise one last time on the counter for at least 20 minutes before baking. Once the dough has finished rising, remove the towel and bake the rolls for 15-18 minutes, until golden brown. Watch the rolls carefully to make sure that they don’t end up too brown from baking.
    8. While the rolls are baking, make the icing. In a large bowl, whisk the powdered sugar, milk, butter, vanilla extract and salt until the icing is very smooth. If you’d like, add food coloring (a little at a time) until desired color is achieved. The icing will be a thick, but still pourable consistency.
    9. When the rolls are done baking, remove them from the oven and immediately drizzle icing over the top. Spread the icing with a spatula to make sure all edges of the rolls are covered in icing. If you’d like, add sprinkles on top immediately after adding the icing. Once the rolls have  cooled to a warm temperature, enjoy!

The generous folks at Red Star Yeast want to offer one lucky reader of The Nifty Foodie this awesome Red Star Yeast prize package, pictured below. They also sent me the same prize package, and it’s SO awesome! I have a feeling the winner is really gonna love this!


To enter to win this package, use the Rafflecopter widget below!

a Rafflecopter giveaway

Note: This giveaway is supplied by Red Star Yeast and is open to readers in the continental US only. Entries will be accepted until December 4th at 12:00am (central standard time). Winner will be emailed (make sure you leave an email address in the form), and will have 48 hours to respond or another winner will be chosen.

DISCLAIMER: I was sent samples of Red Star Platinum yeast, as well as a Red Star Platinum Yeast prize package at no cost to me, for writing this post. Red Star Yeast is also supplying the same prize pack (pictured) for the giveaway. All opinions are 100% my own.


  1. I have always wanted to make cinnamon rolls but I am very intimidated! Great recipe!

  2. I’ve always wanted to try making pannetone

  3. I’ve always wanted to make pizza

  4. It’s sad, but I have never made bread on my own! My mom used to bake a ton of it when I was little and I would love for her to teach me :)

  5. I’ve never made homemade bread – should probably start there!

  6. I’ve always wanted to make homemade pizza crust.

  7. I really want to make pizza dough…

  8. English Muffins. I made them once, they didn’t come out right so I want to try again but haven’t

  9. These would make a wonderful homemade holiday gift. Thanks for baking with us!

  10. I LOVE making yeast breads! I’d like to make challah…or english muffins…or naan…or….etc!

  11. I’ve really wanted to try making the Pioneer Woman’s cinnamon rolls for awhile now.

  12. I’ve always wanted to make my own pizza from scratch!

  13. As much as I have baked, I’ve never made brioche. I’d like to try that one of these days.

  14. I have wanted to make cinnamon rolls for a long time. I might have to freeze a couple of the pans!

  15. I’ve always wanted to make french bread and Pioneer Womans rolls but I’m terrified of using yeast! They look so delicious though!

  16. Deborah Rosen says:

    I’ve always wanted to make Babka, which is a yeast sweet bread.

  17. I love baking with yeast! It is so rewarding!

  18. I’ve always wanted to try making homemade pizza dough but have been afraid to try.

  19. I want to make popovers. I love the taste.

  20. Stacy Ramirez says:

    Real Croissants! I always buy the instant tubes and just pop them in the oven. I’d really like to make my own so they don’t taste all processed.

  21. Sourdough bread!

  22. Cinnamon Rolls are mt specialty, will try this recipe. Looks great.

  23. olivia tokarz says:

    I would like to make naan. So good but a little unsure of how to make it. Would like to try though. :)

  24. Beth Bilous says:

    I want to bake rye bread and pumpernickle bread.

  25. Sub rolls

  26. a good crusty french bread

  27. Stephanie Fossum says:


  28. joseph Mueller says:

    me and my sister like to make home made bread, pizza, french bread, and stollen for christmas and we use red star yeast

  29. I’ve always wanted to try English muffins.

  30. I have always wanted to make braided Challah. It tastes soo good. It just seems to really take a lot of effort. Maybe one day.

  31. Natalie J Vandenberghe says:

    Potato Rolls! My sister makes them the best, so I’ve never even tried. I’m sure my family would like it if I made some homemade dinner rolls. Thanks for the giveaway.

  32. Well, I’ve been making bread for years now but am still at a total loss as to “expected yeast behavior”.

    I really think that I need to just sit myself down and do a side-by-side yeast comparison one day to get the exact (or almost exact) proportions right.

  33. One recipe…that’s a tough one because there are so many I’d like to try! Artisan breads, pizza, pastries, sweet breads and, of course, cinnamon rolls!

  34. I have always wantedt o bake bread

  35. Kim McCallie says:

    I have always wanted to learn to make cinnamon rolls. They always look so delicious!

  36. I have always wanted to be able to whip up some awesome cinnamon rolls!

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