Ree Drummond said that even if you think slot you aren’t good with yeast, her recipe is pretty foolproof and easy to follow. That said, there are a few tricks she uses. She suggested on her blog that it’s best to refrigerate your dough prior to rolling and putting it in the oven because it’s more malleable if it’s been chilled for at least an hour. Using what she has referred to as a “typewriter” method, Drummond folds the edges of the dough as if she were typing.
Then, once you take your cooked cinnamon rolls out of the oven, it’s time to layer them in your flavorful frosting. “Absolutely douse the baked rolls in the icing,” she recommended. “They should be swimming in it when you first add it. It will gradually soak in over time, and it makes the whole eating experience ultra decadent.” But if you’re still feeling hesitant to try your hand at baking these, Drummond asked that you just try making them at least once because “no one has ever regretted it!”