Ree Drummond's Cinnamon Rolls Feel Like a Hug from Grandma

This one goes out to the Oxford scientist who proved you can actually taste "made with love." It's not just grandma's sentimental strategy to convince you to go for seconds, it's the real emotional response that makes you prefer mom's homemade lasagna over the exact same dish made by a Michelin-starred chef. (Moms around the world are currently serving "told ya so" eyebrows right now. Five out of five stars; would recommend.)

Those warm food fuzzies are also related to son-mat, a Korean term describing the "hand taste" that comes from generations of talented cooks that infuse your family's recipes with the TLC that feels like home.

It's also called nafas in Arabic; Maza haath mein hota hai in Hindi; and when it comes to Ree Drummond's Cinnamon Rolls, it's pronounced "BUT-ter." Just kidding. But considering the amount of butter in this recipe, these rolls are bursting with true love!

Ree recalls her mom baking these cinnamon rolls for her neighbors; and with a recipe that bakes 40 to 50 rolls, you'll have plenty of soft, pillowy, gorgeously maple-glazed treats to share with your favorite people. 

The dough for Ree's cinnamon rolls needs several rests, and there is some patience required in assembling the filling, but don't let that keep you from realizing your sweet, cinnamon-y dreams—and those of everyone around you.

How I Make Ree's Most Delicious Cinnamon Rolls

Start by making the dough—I did this the day before I baked the rolls. Warm milk, vegetable oil, and sugar in a large pan until just before it boils. Take it off the heat, and let it cool to 105°F to 115°F, then sprinkle the instant yeast on top and let it sit for one minute. (Anything hotter than this temp will kill the yeast. If you don't have a thermometer, wait until you don't see any steam when you stir the milk. Mine took about 30 minutes to cool.)

Add eight cups of flour to the milk, stir until just combined, and let the dough rest in a warm spot for an hour. Then, stir in the remaining cup of flour, baking powder, baking soda, and salt. At this point, the dough is ready to use, but it's much easier to work with if you chill it for at least an hour in the fridge, or up to three days.

To assemble, preheat the oven to 375°F. Roll the dough out on a floured surface to 55 inches long and 10 inches wide. My countertop was smaller, so I split the recipe in half, and made two "logs."

I gotta be honest, I was questioning my life choices as I clumsily rolled up a dough log that was too long for my countertop; filling oozing from every nook and cranny. But wait! They don't have to be pretty, and you don't have to be a star baker.

Drizzle melted butter over the dough, using your fingers to cover every bit, then sprinkle on the sugar and cinnamon. I gently mixed the sugar mixture into the butter with my hands.

Starting with the farthest edge, roll the dough toward you, moving back and forth like a typewriter, aiming for a fairly tight spiral. Pinch the ends and the seam together, then flip the log so that the seam is face down. Cut into one-inch rounds, and place the rolls into buttered baking dishes (disposable, if you're gifting), comfortably spaced. Cover the rolls with a towel and rest on the counter for 45 minutes, then bake for 15 to 20 minutes until lightly golden.

For the icing, I brewed two shots of espresso (you can use coffee concentrate instead), and whisked it in a bowl with the powdered sugar, butter, milk, salt, and maple extract until it looked thick but drizzle-y. Once the rolls come out of the oven, top with glaze, and enjoy warm.

Having sunk my teeth into the gloriously warm, gooey centers, and caramelized edges, I promise scratch-made cinnamon rolls are just the thing when you need an extra-special bake. Just a few responses from my friends, for inspo: "You have LITERALLY outdone yourself—those were cinnamon golden clouds," "I don't know what kind of voodoo you do, but this is the best cinnamon roll I've had on planet Earth in 56 years of living," and "Oh man. I haven't done the happy dance for food in forever!" Trust the cinnamon roll process (wink).