Ree Drummond's Cinnamon Roll Recipe: Pillowy Swirls With Cream Cheese Frosting

Ree Drummond's cinnamon roll recipe delivers the kind of pillowy, golden swirls that make breakfast feel like a celebration. 🌟 I’ve perfected her signature technique—soft, flaky dough wrapped around a spiced cinnamon filling, topped with that creamy, tangy cream cheese frosting that ties everything together.

The secret lies in the dough’s resting time and the precise layering of filling, ensuring each bite is both tender and aromatic.

What sets these cinnamon rolls apart is the balance of textures: light, airy dough that gives way to a gooey cinnamon-sugar center, all crowned with frosting that’s rich but not overpowering. This recipe stays true to Ree’s style—no shortcuts, just layers of flavor built step by step.

The dough comes together in minutes, but letting it rise overnight (or at least 4 hours) is where the magic happens, developing that signature flakiness.

By the time these cinnamon rolls emerge from the oven, they’ll be golden brown with caramelized edges, the filling peeking through in irresistible swirls. The frosting adds a velvety finish, making every bite feel indulgent yet perfectly balanced.

These aren’t just cinnamon rolls—they’re a weekend-worthy centerpiece that’ll have everyone asking for seconds.

Whether you’re baking for a crowd or treating yourself to a cozy morning, this recipe scales beautifully. For dietary tweaks, swap the butter for olive oil or use almond flour in the dough without sacrificing flavor. Let’s get baking—your kitchen will smell like comfort in minutes.

Ingredients for ree drummond recipes cinnamon roll

Twelve essential ingredients craft Ree Drummond's legendary cinnamon rolls—flaky dough, spiced filling, velvety frosting.

The foundation starts with all-purpose flour—King Arthur or Gold Medal brands yield the best texture. For yeast, Saf-Instant dissolves faster in cold liquids, but standard active dry works if proofed properly. Unsalted butter is non-negotiable; Land O’Lakes or Plugrá deliver consistent results. Store flour in airtight containers to prevent absorption of odors, and keep butter wrapped until use to maintain cold temperature. The cinnamon should be McCormick or Penzeys for authentic warmth, while brown sugar should be lightly packed to avoid clumping in the filling mixture.

Substitutions begin with the dough: swap butter for olive oil (same quantity) or vegetable shortening for a neutral flavor. For dairy-free options, unsweetened almond milk replaces regular milk, though texture may slightly differ. The filling’s brown sugar can be substituted with white sugar plus 1 tsp molasses for depth. Cream cheese frosting requires full-fat for proper consistency—Philadelphia or Tillamook are reliable choices. If powdered sugar isn’t available, blend granulated sugar into a fine powder using a food processor, though it won’t be as smooth.

Dough and filling components keep best in the fridge for up to 3 days when stored separately in airtight containers. The assembled rolls can be refrigerated overnight for enhanced flavor development. For make-ahead convenience, freeze unbaked rolls on a tray before transferring to a sealed bag—thaw 24 hours in the fridge before baking. Frosting components should be refrigerated until ready to mix, as cold ingredients prevent curdling. Baked rolls reheat beautifully in a 350°F oven for 10 minutes to restore moisture.

Step-by-step instructions for Ree Drummond's cinnamon roll recipe

Master these techniques and you'll achieve tender, fluffy dough with perfect swirls and velvety frosting.

In a large mixing bowl, combine the 5 cups all-purpose flour, 0.5 cup granulated sugar, 2.25 tsp instant yeast, and 0.5 tsp salt. Whisk until evenly distributed—this ensures consistent flavor and texture throughout the dough.

Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers, breaking it into pea-sized pieces. Work quickly but gently to avoid melting the butter prematurely. The goal is to create a crumbly mixture that resembles coarse sand—this cold fat will create those signature flaky layers when baked.

Add the 2 whole large eggs and 1 cup warm milk (about 110°F), mixing just until combined. The dough will be shaggy at first, but don't overmix—you're looking for a soft, slightly sticky texture, not a smooth ball. Cover the bowl with a damp towel and let it rest at room temperature for 1 hour, or until doubled in size. This initial rise develops gluten structure and ensures tender rolls.

Once the dough has risen, turn it out onto a lightly floured surface and gently knead just enough to smooth it out—about 2-3 minutes. Roll the dough into a 12x18-inch rectangle, about ¼-inch thick. This precise size ensures even baking and proper swirl formation.

In a small bowl, mix together the 1 cup light brown sugar and 0.5 cup ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough, leaving a ½-inch border around the edges. This border prevents the filling from leaking out during rolling. Then, using a spatula or your fingers, gently press the cinnamon-sugar mixture into the dough, working it into the crevices.

Starting from the long side, tightly roll the dough into a log. Seal the seam by pinching the edge firmly. Cut the log into 12 equal pieces (about 1½-inch thick each). Arrange the rolls in a 9x13-inch baking pan, leaving about ½-inch space between each. Cover loosely with a towel and let them rise for 30-45 minutes until puffy and just touching each other. This second rise gives them that signature dome shape.

Preheat your oven to 350°F. Bake the cinnamon rolls for 25-30 minutes until the tops are deep golden brown and the edges are set. The rolls should pull away slightly from the pan, and you'll smell that warm cinnamon-sugar aroma filling your kitchen.

For extra browning, broil for 1-2 minutes at the end, watching closely to prevent burning. The centers should still be slightly soft—this ensures they stay moist. Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. This resting period helps the filling set slightly, making them easier to slice.

In a medium bowl, beat the 8 oz room-temperature cream cheese and 2 cups powdered sugar together until smooth and creamy. Add the 0.5 cup cold heavy cream and 1 tbsp vanilla extract, mixing until fully incorporated. The frosting should be thick but spreadable—if it's too stiff, add 1 tsp lemon juice to lighten it slightly.

Spread the frosting evenly over the warm (but not hot) cinnamon rolls while they're still on the rack. The residual heat from the rolls will help the frosting melt slightly and adhere beautifully. For a professional finish, use a spatula to create smooth, even strokes across the tops and sides.

Let the frosted cinnamon rolls cool completely for 30 minutes before slicing. This resting period allows the frosting to set and the flavors to meld together. The rolls should be warm but not meltingly hot when you serve them—this ensures the first bite delivers that perfect balance of pillowy dough, spiced filling, and creamy frosting.

Slice through the center of each roll to reveal those beautiful cinnamon-sugar swirls. Serve immediately with a cup of coffee or tea to experience the full flavor profile—warm, spiced, and perfectly sweet. These rolls keep well at room temperature for 2 days or can be frozen for up to 3 months for fresh-baked treats whenever you crave them.

Make-ahead tips for leftovers

Overnight Dough Prep

Save time and effort by preparing the dough the night before. After mixing all ingredients, let the dough rise at room temperature for 1 hour as directed, then transfer it to a lightly greased bowl. Cover with plastic wrap and refrigerate overnight.

The cold slows fermentation, developing deeper flavor and easier handling. In the morning, let it sit at room temperature for 1-2 hours to rise again before rolling and filling.

Filling Prep Ahead

Mix the cinnamon-sugar filling ingredients in a small bowl and store them in an airtight container in the fridge. This keeps the spices fresh and ready to use.

For extra convenience, pre-measure the brown sugar and cinnamon into a shaker jar—just sprinkle directly onto the rolled dough when you're ready to assemble. The filling stays potent for 3 days in the fridge.

Assembled Rolls Storage

After the second rise but before baking, cover the assembled rolls in the pan with plastic wrap and refrigerate for up to 24 hours. This enhances flavor development and makes the rolls easier to handle.

When ready to bake, remove them from the fridge and let them sit at room temperature for 30 minutes to prevent uneven baking from the cold.

Freezing Unbaked Rolls

For maximum make-ahead convenience, freeze unbaked rolls on a parchment-lined tray for 1 hour to set, then transfer to a sealed freezer bag. Thaw overnight in the fridge before baking as directed.