If you’ve ever dreamed of waking up to the warm, buttery aroma of freshly baked cinnamon rolls straight from a farmhouse kitchen, this Joanna Gaines cinnamon roll recipe is exactly what you need.
Made famous through her beloved Magnolia Table cookbook, Joanna’s homemade cinnamon rolls have taken the internet by storm – and for good reason. These rolls are pillowy-soft, generously filled with a brown sugar cinnamon swirl, and crowned with a luscious cream cheese frosting that melts right into every layer.
Whether you’re planning a cozy weekend brunch or a holiday morning spread, this copycat Joanna Gaines cinnamon roll recipe delivers that signature Magnolia-style comfort right in your own home.
What Are Joanna Gaines Cinnamon Rolls and How Do They Taste?
The Magnolia Table cinnamon rolls are Joanna Gaines’ signature take on the classic American sweet roll – elevated with simple, wholesome ingredients and a deeply satisfying flavor profile.
Unlike store-bought versions, these homemade cinnamon rolls boast a tender, brioche-like dough made rich with whole milk, eggs, and melted butter. The filling layers warm cinnamon and a hint of nutmeg into a caramelized brown sugar base.
The secret weapon? A pour of heavy cream before the final bake that makes the rolls irresistibly gooey and moist at the center. Topped with tangy cream cheese frosting, every bite delivers the perfect balance of sweetness, warmth, and melt-in-your-mouth softness.
Joanna Gaines Cinnamon Roll Recipe Ingredients and Kitchen Utensils You’ll Need
Ingredients
For the Dough
- 1 cup (240 ml) whole milk, lukewarm
- ½ cup (100 g) white granulated sugar
- 2½ teaspoons active dry yeast
- 2 large eggs, room temperature
- 1 teaspoon salt
- ⅓ cup (75 g) unsalted butter, melted
- 4 cups (480–500 g) bread flour (start with 3½ cups; add more as needed)
For the Cinnamon Filling
- ⅓ cup (75 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed brown sugar
- 2½ tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
The Pre-Bake Heavy Cream Pour
- 4–6 tablespoons heavy cream
The Cream Cheese Frosting
- 4 oz (113 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2–4 tablespoons half-and-half (or whole milk), adjusted to consistency
- 2–3 cups (240–360 g) powdered sugar (confectioners’ sugar), added gradually
Kitchen Utensils You’ll Need
- Large mixing bowl
- Small bowl (for yeast activation)
- Whisk
- Stand mixer with dough hook (optional but helpful)
- Rolling pin (lightly floured)
- Clean flat surface for kneading
- Unflavored dental floss or sharp serrated knife (for cutting rolls)
- 13×9-inch baking pan (greased)
- Clean kitchen towel (for proofing)
- Hand mixer or stand mixer (for frosting)
- Rubber spatula or offset spatula (for spreading frosting)
- Measuring cups and spoons
Preparation & Cooking Time
| Phase | Time |
|---|---|
| Prep Time | 30 minutes |
| First Proof (Rise) | 45–60 minutes |
| Roll, Fill & Cut | 15 minutes |
| Second Proof (Rise) | 45 minutes |
| Bake Time | 25–30 minutes |
| Frosting & Finishing | 10 minutes |
| Total Time | ~2 hours 30 minutes |
Servings: Makes approximately 12 large cinnamon rolls
Copycat Joanna Gaines Cinnamon Roll Recipe
Step 1 – Activate the Yeast
Pour the lukewarm whole milk into a large mixing bowl. Add the granulated sugar and whisk until dissolved. Sprinkle the active dry yeast evenly over the surface. Let the mixture stand undisturbed for 8–10 minutes, until it becomes foamy and puffy. If the yeast doesn’t foam, your milk may have been too hot or your yeast may be expired – start over with fresh yeast.
Step 2 – Build the Dough
Add the room-temperature eggs, salt, and melted butter to the yeast mixture. Whisk until fully combined. Begin adding bread flour gradually, starting with 3½ cups. Use a whisk at first, then switch to your hands as the dough thickens. Once the dough comes together, turn it out onto a lightly floured surface and knead for 5–7 minutes, adding the remaining flour as needed, until the dough is soft, smooth, and just barely tacky – not sticky.
Step 3 – First Proof
Shape the kneaded dough into a ball and place it in a lightly greased large bowl. Cover with a clean kitchen towel. Set in a warm, draft-free spot for 45–60 minutes, or until the dough has doubled in size. A great trick: place it near a slightly warm oven (not hot).
Step 4 – Roll Out and Apply the Filling
Punch down the risen dough to release the air. Turn it out onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a large rectangle, approximately ¼-inch thick. Spread the softened butter evenly over the entire surface using your fingers or a spatula, going all the way to the edges. In a small bowl, mix together the brown sugar, ground cinnamon, and nutmeg, then sprinkle the mixture evenly over the buttered dough. Gently press the filling into the butter with the palms of your hands.
Step 5 – Roll and Cut
Starting from one of the long edges, roll the dough tightly and evenly into a log. To cut the rolls cleanly (without squishing), slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull firmly to slice. Cut the log into 1½-inch thick pieces – you should yield approximately 12 rolls. Place them cut-side up in your greased 13×9-inch baking pan, pressing down slightly so they fit snugly together.
Step 6 – Second Proof
Cover the pan loosely with a clean kitchen towel and let the rolls rise again near a warm spot for about 45 minutes, until they have doubled in size and are touching each other. This second proof is key to achieving that fluffy, pull-apart texture that makes Magnolia Table cinnamon rolls so iconic.
Step 7 – First Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 10 minutes – just until they begin to set but haven’t yet turned golden brown.
Step 8 – Add the Heavy Cream (The Secret Step!)
Remove the pan from the oven. Immediately pour 4–6 tablespoons of heavy cream evenly over the rolls – about 1–2 tablespoons per roll, allowing it to seep into the gaps and around the edges. Return the pan to the oven and continue baking for another 15–20 minutes, until the tops are deeply golden brown. Watch closely during this final stretch.
Step 9 – Make the Cream Cheese Frosting
While the rolls bake or cool slightly, beat together the softened cream cheese and butter using a hand or stand mixer until completely smooth and fluffy. Add the pinch of salt, vanilla extract, and 1–2 tablespoons of half-and-half, mixing well. Gradually beat in the powdered sugar, one cup at a time, until you reach a smooth, spreadable (or pourable) consistency. Add more half-and-half to thin it out or more powdered sugar to thicken.
Step 10 – Frost and Serve
Remove the hot cinnamon rolls from the oven. While still warm, immediately spread or pour the cream cheese frosting generously over the top, allowing it to melt down into every crevice. Let cool for 5–10 minutes before serving. Enjoy warm alongside a hot cup of coffee or tea – these are truly the stuff of Sunday morning dreams.
Customization and Pairing Ideas for Serving
These homemade cinnamon rolls à la Joanna Gaines are incredibly versatile. Here are seven delicious ways to customize and serve them:
1. Maple Cream Cheese Frosting
Swap out half of the powdered sugar for pure maple syrup in the frosting to add a warm, woodsy depth that complements the cinnamon filling beautifully. A drizzle of extra maple syrup over the top right before serving makes for a show-stopping finish – perfect for autumn brunches.
2. Orange Zest Glaze
Add 1 tablespoon of fresh orange zest to the cream cheese frosting and replace the half-and-half with fresh orange juice. The bright citrus cuts through the richness of the rolls and adds a refreshing twist that feels both elegant and homey.
3. Pecan or Walnut Filling
Before rolling up the dough, scatter ½ cup of finely chopped toasted pecans or walnuts over the cinnamon-sugar filling. The toasted nuts add a satisfying crunch and a buttery, nutty undertone that pairs wonderfully with the soft, pillowy dough.
4. Apple Cinnamon Variation
Add a thin layer of spiced, sautéed apple slices (cooked with butter, cinnamon, and a touch of brown sugar) on top of the filling before rolling. This transforms your Magnolia Table cinnamon rolls into a decadent apple cinnamon pastry that’s perfect for fall baking season.
5. Chocolate Swirl Version
Mix 2 tablespoons of unsweetened cocoa powder into the brown sugar filling for a mocha-inspired variation. Top with a chocolate ganache drizzle instead of – or in addition to – the cream cheese frosting for a dessert-worthy indulgence.
6. Pair with Savory Brunch Dishes
Balance the sweetness of these best cinnamon rolls from Magnolia Table by pairing them alongside savory brunch staples such as a vegetable frittata, scrambled eggs with fresh herbs, crispy turkey bacon, or a simple green salad. The contrast makes the rolls taste even sweeter and more satisfying.
7. Holiday Gifting
Bake a batch in a disposable aluminum pan, frost generously, and wrap with parchment paper and twine for the most heartfelt homemade holiday gift. You can even prepare the rolls through the second proof, freeze them unbaked, and gift with baking instructions – a truly thoughtful and personal touch.
Expert Tips for the Best Joanna Gaines Cinnamon Rolls
Use these tried-and-true tips to guarantee bakery-worthy results every single time you make this cinnamon roll recipe Joanna Gaines style:
1. Don’t Skip the Yeast Proof
Always proof your yeast before proceeding. If your yeast mixture doesn’t foam up after 10 minutes, your yeast is likely dead or your milk was too hot (above 110°F kills yeast). Lukewarm milk – around 105–110°F – is the sweet spot. This single step determines whether your rolls rise beautifully or turn out dense.
2. Use Bread Flour, Not All-Purpose
Bread flour has a higher protein content, which creates stronger gluten strands and gives these rolls their signature chewy-yet-tender crumb. All-purpose flour will work in a pinch, but bread flour is what gives Joanna Gaines cinnamon rolls that satisfying pull-apart texture.
3. Don’t Over-Flour the Dough
A slightly tacky dough is perfectly fine – even ideal. Adding too much flour results in dry, dense rolls. The dough should feel soft and smooth after kneading, not stiff. Trust the process and resist the urge to add extra flour unless the dough is genuinely unworkable.
4. Use Dental Floss to Cut the Rolls
A sharp knife compresses the soft dough and can ruin the spiral shape. Unflavored dental floss cuts through cleanly without squishing, preserving those beautiful swirls. This is one of Joanna’s own preferred techniques and makes a noticeable difference in the final presentation.
5. The Heavy Cream Pour Is Non-Negotiable
This is arguably the most important step in the entire copycat Joanna Gaines cinnamon roll recipe. Pouring heavy cream over the partially baked rolls creates an incredibly moist, gooey bottom layer that is truly irresistible. Don’t skip it or substitute with milk – the fat content of heavy cream is essential for achieving that ultra-lush texture.
6. Frost While Hot
Always apply the cream cheese frosting while the rolls are still hot out of the oven. The warmth allows the frosting to melt and seep into the layers, coating every crevice with rich, sweet creaminess. Frosting cooled rolls will result in a thick, surface-level coating rather than that deeply integrated, melt-in-your-mouth experience.
7. Let the Dough Rise Properly
Both proofs are critical. Rushing either rise – especially the first – leads to rolls with a dense, bready texture rather than a light, airy one. If your kitchen is cool, create a warm proofing environment by placing the dough in your oven with just the oven light on, or placing the bowl over a larger bowl of warm water.
Storage and Reheating Guidance
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 20–30 seconds until warm and gooey. For best results, add a fresh dab of frosting before serving.
Joanna Gaines Cinnamon Roll Recipe
If you’ve ever dreamed of waking up to the warm, buttery aroma of freshly baked cinnamon rolls straight from a farmhouse kitchen, this Joanna Gaines cinnamon roll recipe is exactly what you need.
Ingredients
- 1 cup (240 ml) whole milk, lukewarm
- ½ cup (100 g) white granulated sugar
- 2½ teaspoons active dry yeast
- 2 large eggs, room temperature
- 1 teaspoon salt
- ⅓ cup (75 g) unsalted butter, melted
- 4 cups (480–500 g) bread flour (start with 3½ cups; add more as needed)
- ⅓ cup (75 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed brown sugar
- 2½ tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4–6 tablespoons heavy cream
- 4 oz (113 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2–4 tablespoons half-and-half (or whole milk), adjusted to consistency
- 2–3 cups (240–360 g) powdered sugar (confectioners’ sugar), added gradually
Instructions
Step 1 – Activate the Yeast
Pour the lukewarm whole milk into a large mixing bowl. Add the granulated sugar and whisk until dissolved. Sprinkle the active dry yeast evenly over the surface. Let the mixture stand undisturbed for 8–10 minutes, until it becomes foamy and puffy. If the yeast doesn’t foam, your milk may have been too hot or your yeast may be expired – start over with fresh yeast.
Step 2 – Build the Dough
Add the room-temperature eggs, salt, and melted butter to the yeast mixture. Whisk until fully combined. Begin adding bread flour gradually, starting with 3½ cups. Use a whisk at first, then switch to your hands as the dough thickens. Once the dough comes together, turn it out onto a lightly floured surface and knead for 5–7 minutes, adding the remaining flour as needed, until the dough is soft, smooth, and just barely tacky – not sticky.
Step 3 – First Proof
Shape the kneaded dough into a ball and place it in a lightly greased large bowl. Cover with a clean kitchen towel. Set in a warm, draft-free spot for 45–60 minutes, or until the dough has doubled in size. A great trick: place it near a slightly warm oven (not hot).
Step 4 – Roll Out and Apply the Filling
Punch down the risen dough to release the air. Turn it out onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a large rectangle, approximately ¼-inch thick. Spread the softened butter evenly over the entire surface using your fingers or a spatula, going all the way to the edges. In a small bowl, mix together the brown sugar, ground cinnamon, and nutmeg, then sprinkle the mixture evenly over the buttered dough. Gently press the filling into the butter with the palms of your hands.
Step 5 – Roll and Cut
Starting from one of the long edges, roll the dough tightly and evenly into a log. To cut the rolls cleanly (without squishing), slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull firmly to slice. Cut the log into 1½-inch thick pieces – you should yield approximately 12 rolls. Place them cut-side up in your greased 13×9-inch baking pan, pressing down slightly so they fit snugly together.
Step 6 – Second Proof
Cover the pan loosely with a clean kitchen towel and let the rolls rise again near a warm spot for about 45 minutes, until they have doubled in size and are touching each other. This second proof is key to achieving that fluffy, pull-apart texture that makes Magnolia Table cinnamon rolls so iconic.
Step 7 – First Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 10 minutes – just until they begin to set but haven’t yet turned golden brown.
Step 8 – Add the Heavy Cream (The Secret Step!)
Remove the pan from the oven. Immediately pour 4–6 tablespoons of heavy cream evenly over the rolls – about 1–2 tablespoons per roll, allowing it to seep into the gaps and around the edges. Return the pan to the oven and continue baking for another 15–20 minutes, until the tops are deeply golden brown. Watch closely during this final stretch.
Step 9 – Make the Cream Cheese Frosting
While the rolls bake or cool slightly, beat together the softened cream cheese and butter using a hand or stand mixer until completely smooth and fluffy. Add the pinch of salt, vanilla extract, and 1–2 tablespoons of half-and-half, mixing well. Gradually beat in the powdered sugar, one cup at a time, until you reach a smooth, spreadable (or pourable) consistency. Add more half-and-half to thin it out or more powdered sugar to thicken.
Step 10 – Frost and Serve
Remove the hot cinnamon rolls from the oven. While still warm, immediately spread or pour the cream cheese frosting generously over the top, allowing it to melt down into every crevice. Let cool for 5–10 minutes before serving. Enjoy warm alongside a hot cup of coffee or tea – these are truly the stuff of Sunday morning dreams.
Notes
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 20–30 seconds until warm and gooey. For best results, add a fresh dab of frosting before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 300
Common Queries & FAQs
When you give this Joanna Gaines Cinnamon Roll Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Q1: Can I make Joanna Gaines cinnamon rolls the night before?
Yes! Prepare the rolls through Step 6 (second proof), then cover the pan tightly with plastic wrap and refrigerate overnight. The next morning, remove the pan from the fridge 30–45 minutes before baking to let them come to room temperature and finish rising before placing them in the oven.
Q2: What makes these Magnolia Table cinnamon rolls different from regular recipes?
The hallmark of this recipe is the heavy cream pour added halfway through baking. This step – popularized by Joanna Gaines through her Magnolia Table cookbook – creates an ultra-gooey, moist texture that standard cinnamon roll recipes simply don’t achieve. Combined with a tangy cream cheese frosting, it’s a next-level homemade roll.
Q3: Can I freeze Joanna Gaines cinnamon rolls?
Absolutely. You can freeze them two ways: bake and freeze fully cooled, unfrosted rolls in an airtight container for up to 2 months, or freeze the unbaked, cut rolls before the second proof. Thaw overnight in the fridge, allow to rise, then bake as directed. Always add fresh frosting after reheating.
Q4: Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can be used as a substitute. However, the rolls may be slightly less chewy and a bit more cake-like in texture. Bread flour is strongly recommended for the closest results to the original Magnolia Table cinnamon roll recipe.
Q5: My dough didn’t rise – what went wrong?
The most common culprits are: expired or dead yeast, milk that was too hot (which kills the yeast), or a drafty/too-cold environment during proofing. Always check your yeast expiration date, use a thermometer to ensure milk is between 105–110°F, and find the warmest, most draft-free spot in your kitchen for proofing.
Q6: Can I make the cream cheese frosting ahead of time?
Yes. Prepare the frosting up to 3 days in advance and store it in an airtight container in the refrigerator. When ready to use, let it sit at room temperature for 15–20 minutes and give it a quick stir or beat before spreading over the warm rolls.
Q7: How do I make the frosting thinner or thicker?
For a thinner, pourable glaze, add half-and-half or whole milk, one teaspoon at a time, until you reach your desired consistency. For a thicker, spreadable frosting, add more powdered sugar gradually. The consistency is completely customizable depending on whether you prefer a glaze-style or a thick frosted finish.
Q8: Can I substitute the heavy cream in the recipe?
While heavy cream gives the best results, you can use half-and-half as a lighter alternative. Whole milk works too, but the rolls will be noticeably less gooey and moist. Avoid low-fat or plant-based milks for this step, as the fat content is what creates the signature luxurious texture.
There’s a reason this Joanna Gaines cinnamon roll recipe has become a cherished favorite in kitchens across the country. From the soft, pillowy dough to the bubbling cinnamon-brown sugar filling and that unforgettable cream cheese frosting, every element of these Magnolia Table cinnamon rolls is designed for pure comfort and joy.
Whether you’re a seasoned baker or trying homemade cinnamon rolls for the very first time, this step-by-step guide makes the process approachable and deeply rewarding. Bake a batch this weekend, share them with the people you love, and bring a little Magnolia magic right to your own table.
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