Breakfast & Brunch
Ree Drummond’s cinnamon roll recipe brings the cozy, pull-apart perfection of Pioneer Woman fame straight to your kitchen. The secret lies in her signature cinnamon-sugar swirls and a tender, buttery dough that practically melts in your mouth.
I’ve tested this recipe countless times—it’s the one that finally convinced even my most skeptical family members to skip the bakery and bake at home.
What makes these cinnamon rolls truly special is the foolproof dough that requires no yeast or kneading, yet delivers that iconic flaky, layered texture. The filling is where the magic happens: a thick, aromatic cinnamon-sugar paste that bakes into a caramelized, gooey center.
Ree’s method ensures every bite has that perfect balance of sweetness and spice, with a hint of warmth from the cinnamon.
By the time these rolls emerge from the oven, you’ll have golden, soft pillows of dough with cracks running through the top—signs of a perfectly baked treat. The optional glaze adds that glossy finish and extra sweetness, but the rolls are delicious even without it.
This recipe is designed to impress, whether you’re serving them at a weekend brunch or enjoying a quiet morning treat.
One of the best features? These cinnamon rolls can be made ahead and frozen, so you’re always ready for a sweet surprise. Let’s get started on creating rolls that taste like they came straight from Ree’s kitchen.
Ingredients for ree drummond recipes cinnamon roll
Twelve ingredients for Ree’s legendary cinnamon rolls—simple, buttery, and packed with spice.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Sifted for fluffy texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Instant Yeast 🍞 | 2 ¼ tsp | Single-use packet preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Whole Milk 🥛 | ½ cup | Warmed for best results |
| Ground Cinnamon 🌿 | ½ cup | Freshly ground preferred |
| Light Brown Sugar 🍚 | ¾ cup | Packed, not leveled |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla preferred |
| Powdered Sugar 🍚 | 1 cup | For glaze, sifted |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The flour is non-negotiable here—King Arthur or Gold Medal are my go-tos, but any all-purpose works. For the butter, Land O’Lakes or Plugrá from the dairy case stay cold longer when cubed. The yeast? Grab a single-use packet—it’s fresher than the jarred stuff. Cinnamon matters too—McCormick ground cinnamon is my standby, but if you’ve got whole sticks, grind them fresh. That warm, toasty aroma is the whole reason we’re making these. The milk should be warm to the touch (like bathwater), not hot—you don’t want to kill the yeast.
No vanilla extract? Vanilla bean paste works too, or even a pinch of vanilla sugar if you’re in a bind. Short on brown sugar? White sugar plus a splash of molasses mimics the depth. The glaze can be skipped, but if you’re making it, use powdered sugar that’s been sifted—lumps ruin everything. For the dough, I always use room-temperature eggs—they mix in smoother. No time to wait? Microwave the eggs for 20 seconds in their shells. The filling’s the star, so don’t skimp on the cinnamon—this isn’t the time for those tiny jars of spice from the back of the cabinet.
Dough keeps for 24 hours in the fridge, wrapped tight in plastic. The filling? Mix it up and store it in the fridge too—it’ll keep for 3 days. For freezing, shape the rolls, place them on a tray, and freeze until solid. Then transfer to a bag—3 months in the freezer, no problem. Baked rolls reheat beautifully: 5 minutes at 350°F with a splash of milk in the bottom of the pan. Trust me, they taste even better the second time around.
Why You'll Love This Recipe
- No Yeast Hassle: I swear by the instant yeast—just toss it in with the warm butter and sugar, and it activates while I mix. No waiting for proofing or measuring warm milk; this dough comes together in minutes, not hours.
- Butter So Rich: That soft, cold butter folded into the dough? It melts into flaky layers that practically sing when baked. Honestly, I’ve tried other cinnamon rolls, but this one has that real buttery depth—no shortcuts needed.
- Weeknight Crowd-Pleaser: Freeze half the batch on a busy morning, and you’ve got a breakfast hero ready in 15 minutes. My kids grab them for school lunches, and my husband sneaks one before work—no one complains about the sugar rush.
- Budget Breakfast Gold: All-purpose flour, a stick of butter, and a teaspoon of yeast stretch to feed six for under $3. Between us, this is my go-to when grocery money’s tight, and no one ever guesses it’s “cheap.” (Yes, even on a Tuesday.)
Step-by-step instructions for Ree Drummond's cinnamon rolls recipe
Here's how to make these irresistibly soft, perfectly spiced rolls with a glossy glaze.
Mix the Dough for Maximum Fluffiness
In a large bowl, whisk together the 5 cups all-purpose flour, 0.5 cup granulated sugar, 2.25 teaspoons instant yeast, 1 teaspoon salt, and 1 tablespoon vanilla extract. This dry mixture forms the foundation of your rolls, so make sure everything is evenly distributed—no lumps in the flour, and no clumps of sugar.
In a separate bowl, melt the 1 cup unsalted butter in the microwave in 20-second intervals, stirring between each, until completely liquid but not hot. Add the 0.5 cup warmed whole milk and 2 whole large eggs (room temperature) to the melted butter. Pour this wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. The dough will be sticky but should come together when pressed.
Knead and Rest for Perfect Texture
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You're looking for a dough that springs back when pressed—not too sticky, not too dry. If it's too sticky, add 1 tablespoon flour at a time until it comes together nicely. Shape the dough into a ball, place it back in the bowl, cover with a damp towel, and let it rest at room temperature for 1 hour.
This resting period allows the gluten to relax and the yeast to activate, which is crucial for those tender, pillowy rolls. The dough should nearly double in size after resting—if it doesn't, it might need a little more time or a warmer spot to rise.
Prepare the Filling and Roll Out the Dough
In a small bowl, mix together the 0.5 cup ground cinnamon and 0.75 cup light brown sugar for the filling. This aromatic blend is what makes these rolls so irresistible. Roll out the rested dough on a lightly floured surface into a 12x18-inch rectangle, about ¼-inch thick. Spread the cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border around the edges.
Starting from the long side, tightly roll the dough into a log. Use kitchen twine to secure it in place—this keeps the filling from spilling out during baking. Cut the log into 12 equal pieces (about 1½ inches each), and place them cut-side down in a 9x13-inch greased baking dish, leaving no gaps. Cover with a towel and let them rise for 30 minutes at room temperature.
Bake Until Golden and Fragrant
Preheat your oven to 350°F. Bake the cinnamon rolls for 25-30 minutes until they're deep golden brown on top and the edges are set. The kitchen should smell like warm cinnamon and vanilla—this is your cue that they're ready. If the top browns too quickly, tent the dish with foil for the last 10 minutes to prevent over-browning.
While the rolls bake, prepare the glaze by whisking together the 1 cup powdered sugar, 0.25 cup heavy cream, and 1 tablespoon lemon juice until smooth. The glaze should be thick but pourable—if it's too stiff, add 1 teaspoon milk to loosen it. As soon as the rolls come out of the oven, drizzle the glaze evenly over the top. Let them cool for 10 minutes before serving—this gives the glaze time to set and the rolls time to firm up slightly.
Pro Tips For Making Ree Drummond Recipes Cinnamon Roll
- CHILL THE DOUGH: After the first rise, pop the dough in the fridge for 12–24 hours—yes, even if you’re eager. This slow fermentation deepens the flavor and makes rolling and cutting a breeze. I used to skip this and wondered why my rolls tasted flat until I tried it.
- SOFTEN BUTTER PROPERLY: Drummond’s recipe calls for softened butter, but don’t go squishy—it should hold its shape when pressed lightly. If it’s too warm, the rolls will spread unevenly. I learned this the hard way when my first batch turned into a sad, greasy pancake.
- ROLL THIN, CUT PRECISELY: Use a rolling pin to press the dough to about ¼-inch thickness—thicker rolls stay dense. For clean cuts, dip a sharp knife in warm water between slices. Messy edges? You’re either cutting too fast or the dough’s too cold.
- BRUSH WITH MELTED BUTTER: Skip the glaze for a richer finish—melt 2 tablespoons of the recipe’s butter and brush it over the tops before baking. The sugar caramelizes into a glossy crust without sticking. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this ree drummond recipes cinnamon roll
Sweet White Wine
Ree Drummond’s cinnamon rolls shine with a dry Riesling or Chardonnay—both complement the warm spices and buttery dough. I love a German Riesling with its crisp acidity and hint of honey, cutting through the richness.
For a richer pairing, try a California Chardonnay with subtle oak notes. Serve slightly chilled (45-50°F) to enhance the glaze’s sweetness without overpowering the cinnamon. 🍷
Spiced Red Wine
A Pinot Noir or Gewürztraminer adds unexpected depth to these rolls. The Pinot Noir’s red fruit notes mirror the cinnamon’s warmth, while Gewürztraminer’s lychee and spice flavors create a magical contrast.
Both wines pair beautifully with the glaze’s sweet-tart balance. Keep the wine at 60-65°F to let its aromas sing alongside the rolls.
Creamy Beer Pairings
For beer lovers, a Belgian witbier or American cream ale works wonders. The witbier’s citrus and coriander notes brighten the cinnamon, while a cream ale’s smooth maltiness balances the glaze’s sweetness.
I recommend Hoegaarden or Allagash White—both are crisp and refreshing. Serve at 45°F to keep the beer’s effervescence lively.
Coffee or Spiced Chai
If you prefer non-alcoholic pairings, a strong brewed coffee or spiced chai latte elevates the experience. The coffee’s bitterness contrasts the rolls’ sweetness, while chai’s cinnamon and cardamom echo the filling’s flavors. For extra indulgence, top your coffee with a splash of vanilla syrup—just like Ree’s signature touch. ☕
Seasonal Variations
In winter, a Moscato d’Asti (lightly fizzy and sweet) mirrors the glaze’s richness. For summer, swap the glaze for a lemon cream drizzle and pair with a Sauvignon Blanc—its citrus notes refresh the palate.
No matter the season, avoid overly sweet wines or beers that’ll clash with the rolls’ delicate balance.
Pro Pairing Tip
Let your wine or beer breathe for 5-10 minutes before serving to release its full aroma. For a crowd, serve rolls warm and pairings chilled—this contrast highlights every bite. And if you’re feeling fancy, garnish the glaze with a cinnamon stick for a visual (and aromatic) showstopper. 🌟
Nutrition facts
Frequently asked questions
Can I make these cinnamon rolls without yeast?
Ree Drummond's original recipe relies on yeast for that classic rise, but you can make a yeast-free version using baking powder. Replace the yeast with 1 teaspoon baking powder and 1 teaspoon baking soda, and reduce the milk to ¼ cup. The texture will be denser but still delicious—perfect for quick mornings!
How do I store leftover cinnamon rolls?
Store baked rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them before glazing—wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. To reheat, warm at 350°F for 10 minutes with a splash of milk in the pan for extra moisture.
Why did my cinnamon rolls turn out dense instead of fluffy?
Dense rolls usually happen from over-kneading, underproofing, or using cold ingredients. Make sure your dough rests 1 hour at room temperature and the yeast is fresh. Also, avoid overfilling with cinnamon-sugar—stick to the ½-inch border rule. If the dough feels tough, it needs more rest time!
Can I make the dough ahead of time?
Mix the dough the night before and refrigerate it overnight. When ready to bake, let it sit at room temperature for 1 hour before rolling and filling. This actually improves flavor as the ingredients meld. The filling can also be prepped 3 days ahead and stored in the fridge.
What's the best way to make them extra gooey?
For maximum gooeyness, use brown sugar in the filling> (it's more moist than white sugar) and brush the tops with melted butter> before baking. Also, bake just until golden—25 minutes>—and let them cool slightly before glazing. The residual steam keeps the centers ultra-tender!