Ree Drummond Has A 'Typewriter' Technique For Rolling Pastry

There are few delicacies more comforting and decadent than classic cinnamon rolls. They're warm and gooey and pack all the rich flavors of the winter season (even though you can enjoy them any time of the year). This pastry dates back to the 17th century, according to Serious Eats, and has existed in different variations since ancient times.

It's hard to go wrong with pastry rolled up with butter and cinnamon and sugar. This formula sounds simple enough if you're using store-bought pastry dough. But, if you opt to take the made-from-scratch route, that's a different story. In this case, even an easy cinnamon roll recipe can feel intimidating.

Ree Drummond has mastered the art of cinnamon roll-making. For her pastry, she warms milk, sugar, and oil before sprinkling yeast over the heated mixture, per The Pioneer Woman. Then, she stirs in flour and allows the dough to rise for an hour. Finally, she mixes in the rest of her dry ingredients, and the dough is primed for rolling. What happens next can get a little dicey, but Drummond has it down to a science. The Food Network posted a video breaking down her technique on Twitter recently.

Ree Drummond shares secret for perfect cinnamon swirl

Don't feel daunted by a from-scratch cinnamon roll recipe. Rolling your own dough is difficult but far from impossible. The Pioneer Woman made achieving that coveted cinnamon spiral appear easy in a recently-posted video on Twitter. In a different YouTube video from a year ago, Ree Drummond called her technique the "typewriter" method and demonstrated how it's done with Ranch Garlic Rolls.

The process translates precisely to crafting cinnamon rolls. After rolling the homemade pastry dough into a large rectangular sheet, Drummond douses it in butter and cinnamon, per The Pioneer Woman. When she achieves a perfect layer of gooey goodness, it's time to roll the dough. Maneuvering her fingers around the long side of the rectangle as though she were typing on a typewriter, she folds the edges of the dough up gradually until she's created a long, neat cylinder. Then, it's ready to slice and bake until the pastry turns golden brown and the center transforms into molten decadence.