Ree Drummond Cinnamon Rolls

So, you’ve scrolled through Instagram one too many times, huh? And now your stomach’s rumbling for something sweet, warm, and totally worth the carb coma? Good news, my friend! We’re diving headfirst into the glorious, gooey world of Ree Drummond’s Cinnamon Rolls. Prepare yourself for pure bliss without, like, *actually* becoming a professional baker. Because who has time for that?

Why This Recipe is Awesome

Listen, I get it. Baking can feel intimidating. Yeast? Rising times? Sounds like a whole chemistry experiment. But this recipe? It’s practically a magic trick. It turns simple ingredients into pure joy without requiring a culinary degree or a week-long commitment. Seriously, it’s **idiot-proof**, and if I can make these without accidentally setting off a smoke alarm, you totally can too. You’ll impress everyone (or just yourself, no judgment here) with minimal effort and maximum deliciousness. Plus, the smell alone is worth the price of admission.

Ingredients You’ll Need

Get ready to raid your pantry! Here’s the lineup for your cinnamon roll domination:

• For the Dough:
  • 1 quart (4 cups) whole milk: Warm it up! Cold milk is just rude to yeast.
  • 1 cup vegetable oil: Don’t look at me like that, it makes them tender!
  • 1 cup granulated sugar: For sweetness, duh.
  • 2 packets (about 4 1/2 teaspoons) active dry yeast: Your little bubbly buddies that make the magic happen. Make sure they’re active, otherwise, you’re just making bread bricks.
  • 8 cups all-purpose flour (plus more for dusting): The trusty foundation. Don’t worry, you won’t need to mill your own.
  • 1 teaspoon baking powder: A little extra oomph.
  • 1 teaspoon baking soda: More oomph!
  • 1 heaping teaspoon salt: Balances all that sweetness. Trust me.
• For the Filling:
  • 1 1/2 cups melted butter: The MVP of flavor. Don’t skimp, your taste buds will thank you.
  • 2 cups granulated sugar: Because we’re not shy.
  • Generous sprinkles of cinnamon: The star of the show! Go big or go home, I say.
• For the Frosting:
  • 1 stick (1/2 cup) butter, softened: Essential for creamy goodness.
  • 1 (8-ounce) package cream cheese, softened: Oh, the tang! So good.
  • 1 1/2 cups powdered sugar: For that dreamy, drippy glaze. Because what’s a cinnamon roll without a frosting mustache?
  • 1/4 cup whole milk: To thin it out to perfection.
  • 1 teaspoon vanilla extract: A hint of warmth.

Step-by-Step Instructions

1. Warm it up, baby! In a large pot (the bigger, the better for mixing!), combine the milk, oil, and sugar. Heat it over medium heat until it’s just warm, but not scorching hot. You should be able to stick your finger in it comfortably.
2. Activate the yeast. Remove the pot from the heat. Sprinkle the yeast over the warm liquid and let it hang out for about 5-10 minutes. It should get a bit foamy – that means it’s alive and ready to party!
3. Add the dry stuff. Stir in 4 cups of the flour, then add the baking powder, baking soda, and salt. Mix well until everything is combined.
4. Get kneading (sort of). Gradually add the remaining 4 cups of flour, mixing until a soft dough forms. It’ll be sticky, but don’t panic. You can use a stand mixer with a dough hook for this, or just get in there with your hands.
5. Let it rise! Cover the pot with a lid or plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size. This is crucial for fluffy rolls!
6. Roll it out. Once risen, punch down the dough (satisfying, right?). Divide the dough in half. On a lightly floured surface, roll out one half into a large rectangle, about 1/4 to 1/2 inch thick. The exact shape doesn’t matter as much as the thickness.
7. Fill ‘er up! Drizzle half of the melted butter over the dough, spreading it evenly. Then generously sprinkle half of the granulated sugar and a liberal amount of cinnamon over the butter. Don’t be shy!
8. Roll and slice. Starting from one long end, tightly roll up the dough into a log. Using a sharp knife or even unflavored dental floss (seriously, try it!), slice the log into 1 1/2-inch thick rolls. Repeat with the second half of the dough.
9. Second rise. Arrange the rolls in a greased baking dish (or several dishes if you made a lot!). Leave a little space between them; they’ll puff up. Cover them lightly and let them rise again for another 20-30 minutes.
10. Bake! Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until they’re golden brown and baked through. Don’t overbake! We want soft, tender rolls, not hockey pucks.
11. Make the frosting. While the rolls are baking, combine the softened butter, cream cheese, powdered sugar, milk, and vanilla extract in a bowl. Beat with an electric mixer until smooth and creamy.
12. Frost and devour! As soon as the rolls come out of the oven, slather them with that luscious frosting. The warmth of the rolls will melt it slightly, making it extra gooey and delicious. Eat them warm!

Common Mistakes to Avoid

• Using cold milk: Yeast is sensitive! Cold milk will make your yeast sluggish or even kill it, leading to dense, sad rolls. Always warm your milk!
• Not activating your yeast: If your yeast doesn’t get foamy after 5-10 minutes, it’s probably dead. Don’t proceed; go get new yeast. Rookie mistake, trust me.
• Adding too much flour: A common culprit for dry, tough dough. The dough should be soft and a bit sticky. Resist the urge to keep adding flour beyond the recipe’s measure.
• Skipping the rises: Patience, young padawan! These rises are vital for that light, airy texture we all crave.
• Overbaking: Seriously, pull them out when they’re golden, not dark brown. Overbaked rolls are dry and sad. Keep an eye on them!
• Forgetting the frosting: This isn’t just a topping, it’s a hug for your cinnamon roll. Don’t skip it!

Alternatives & Substitutions

Feeling adventurous? Or just out of something key? Here are a few swaps and additions:

• Spice it up: Add a pinch of nutmeg or cardamom to the filling for an extra layer of warm flavor. Yum!
• Nutty addition: Sprinkle some finely chopped pecans or walnuts over the butter and cinnamon in the filling for a bit of crunch.
• Dairy-free? You *can* substitute the whole milk with a non-dairy alternative like almond or soy milk, and use dairy-free butter for the filling and frosting. Just know the texture might be slightly different, but still delicious, IMO.
• No cream cheese? Your frosting will still be amazing! Just make a simple glaze with softened butter, powdered sugar, a splash of milk, and vanilla extract.
• Gluten-free flour: While possible, GF baking with yeast can be tricky. You might need to adjust liquid amounts and use a specific GF blend designed for yeast breads. It’s a whole different ballgame, but if you’re up for the challenge, go for it!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I make these ahead of time? Heck yes! After slicing the rolls and placing them in the baking dish, cover them tightly with plastic wrap and pop them in the fridge overnight. In the morning, let them sit at room temperature for about 30-60 minutes while your oven preheats, then bake as usual. Genius, right?
• Can I freeze the cinnamon rolls? Absolutely! You can freeze the unbaked rolls after the second rise (wrap well!) or freeze the fully baked and frosted rolls. Thaw and reheat gently.
• What kind of yeast should I use? The recipe specifies active dry yeast. You could use instant yeast, too, but you might not need to proof it first (check the package directions!). Just sprinkle it in with the flour.
• My rolls are dry! What did I do wrong? Chances are you either added too much flour to the dough, or you overbaked them. Remember: golden, not dark brown!
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is king for flavor and texture in this recipe. Margarine will work, but it just won’t be the same glorious experience.
• Do I really need a big pot for the dough? A large pot makes mixing way easier and gives the dough room to rise without exploding all over your counter. Trust me, it’s worth finding your biggest one.

Final Thoughts

So there you have it, a foolproof (mostly!) guide to making Ree Drummond’s legendary cinnamon rolls. You’ve conquered yeast, navigated sticky dough, and emerged victorious with a tray full of warm, gooey goodness. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, put on some comfy pants and enjoy every single bite. You deserve this kind of joy.