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No Knead Rolls Pioneer Woman

By Admin

Oh my goodness gracious, have y'all ever tried the Pioneer Woman's Cinnamon Rolls? They are absolutely magical! I'm telling y'all, they are the fluffiest, tastiest, most amazing cinnamon rolls you'll ever sink your teeth into.

First things first, the ingredients:

Pioneer Woman Cinnamon Rolls

Let me tell you right now, this recipe is not for the faint of heart. There's a reason they call it "magical no-knead rolls" - you're going to need some serious kitchen magic to pull these off.

But don't worry, y'all - we got this. Here's what you'll need:

  • 1 quart of whole milk
  • 1 cup of vegetable oil
  • 1 cup of granulated sugar
  • 2 packages of active dry yeast
  • 8 cups of all-purpose flour, plus extra for dusting
  • 1 heaping tablespoon of baking powder
  • 1 scant tablespoon of baking soda
  • 1 tablespoon of salt
  • 1 stick of unsalted butter (softened)
  • 2 cups of brown sugar
  • Plenty of cinnamon (I like to use a mix of ground cinnamon and cinnamon sugar)
  • 2 cups of powdered sugar
  • 1/2 cup of whole milk
  • 1/4 cup of brewed coffee (optional - I like to add this to my frosting for a little extra richness)
  • 1 teaspoon of vanilla extract

Let's get to work:

Pioneer Woman Cinnamon Rolls

Phew, that's quite the list, huh? But trust me, y'all - it's worth it. Here's how you make 'em:

  1. Heat the quart of milk and 1 cup of vegetable oil in a large saucepan over medium heat, stirring occasionally, until the mixture just starts to boil. Remove from heat and let cool until it's warm but not hot - you don't want to kill your yeast!
  2. When the milk mixture is warm, sprinkle in both packages of active dry yeast and 1 cup of granulated sugar. Stir gently to combine, then let it sit for a few minutes to activate the yeast. It should start to get a little bubbly and frothy.
  3. While the yeast is activating, put 8 cups of all-purpose flour in a really big mixing bowl. Add the heaping tablespoon of baking powder, scant tablespoon of baking soda, and tablespoon of salt. Give it a little whisk to combine.
  4. When the yeast mixture is frothy, gently pour it into the bowl with the flour mixture. Stir until it's mostly combined, then keep stirring until it's completely combined - the dough will be really sticky and shaggy at this point.
  5. Next, add in the softened stick of butter. Knead the dough a few times with your hands, then transfer it to a clean, greased bowl. Make sure the dough is coated in the grease, then cover the bowl with a clean towel and let it rise in a warm place for at least an hour. I like to stick mine in the oven with just the light turned on.
  6. After an hour or so, the dough should have doubled in size. Punch it down gently, then turn it out onto a clean, floured surface. Roll the dough into a big rectangle - the Pioneer Woman recommends rolling it out to about 30 x 10 inches, but honestly, I just eyeball it.
  7. Spread 2 sticks of softened butter generously over the dough, then sprinkle over 2 cups of brown sugar and plenty of cinnamon. Roll the dough up tightly, making sure to pinch the seams closed. Use a serrated knife to cut the dough into rolls - I usually get about 18-20 out of this recipe.
  8. Place the rolls in greased baking pans - I like to use my big lasagna pans because they're deep and hold a lot of rolls. Cover the pans with clean towels and let the rolls rise in a warm place for another 20-30 minutes, until they're nice and puffy.
  9. While the rolls are rising, preheat your oven to 375 degrees F. When the rolls are ready, pop 'em in the oven and bake for 12-15 minutes, until they're golden and delicious-looking. Don't overbake them, y'all - you want them to be soft and gooey!
  10. While the rolls are baking, make the frosting. Combine 2 cups of powdered sugar with 1/2 cup of whole milk, 1/4 cup of brewed coffee (if using), and 1 teaspoon of vanilla extract. Whisk until smooth.
  11. When the rolls are ready, take them out of the oven and let them cool for a few minutes. Then, drizzle or slather them generously with frosting. Serve warm and enjoy!

Onto the next recipe:

Ree Drummond Recipes

Now, let's talk about the one and only Pioneer Woman herself - Ree Drummond. Y'all know her, y'all love her - and if you don't, well, you're missing out.

Ree is the queen of comfort food, and her recipes always make me feel like I'm getting a big ol' hug from my grandma. But just because her food is comforting doesn't mean it's basic or boring - she's got plenty of twists and surprises up her sleeve.

So, what's on the menu today?

How about some Pioneer Woman Meatballs?

These meatballs are the perfect blend of savory and sweet, with a hint of tanginess thanks to a little bit of mustard. And best of all, they're so simple to make - perfect for a cozy weeknight dinner.

Let's get started:

Ree Drummond Recipes

Here's what you'll need:

  • 1 1/2 pounds of ground beef
  • 3/4 cups of quick oats
  • 1 cup of milk
  • 3 tablespoons of minced onions
  • 1 1/2 teaspoons of salt
  • Plenty of black pepper
  • 1/4 teaspoon of cayenne pepper (optional, for a little bit of heat)
  • 1/2 cup of flour
  • 1 1/2 cups of ketchup
  • 1/3 cup of brown sugar
  • 1/4 cup of mustard (I like a combination of Dijon and whole-grain mustard)
  • 1/3 cup of diced onions

Here's how you make 'em:

  1. Preheat your oven to 350 degrees F.
  2. In a big mixing bowl, combine the ground beef, quick oats, milk, minced onions, salt, black pepper, and cayenne pepper (if using). Mix until everything is just combined - don't overmix or your meatballs will be tough!
  3. Shape the mixture into golf-ball-sized meatballs. You should get about 24 meatballs out of this recipe.
  4. Dredge the meatballs in flour and shake off any excess.
  5. In a separate bowl, whisk together the ketchup, brown sugar, mustard, and diced onions until smooth.
  6. Spoon a little bit of the sauce into the bottom of a greased baking dish. Place the meatballs in the dish (they can be touching each other, it's okay), then spoon the rest of the sauce over the top.
  7. Bake for 45-50 minutes, until the meatballs are cooked through and the sauce is bubbly and thick. Serve warm and enjoy!

Y'all, thanks for tuning in for these Pioneer Woman-inspired recipes. I hope you try 'em out and love 'em as much as I do!

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