Two Peas and Their Pod

Recipe for Cinnamon Rolls

Recipe for Cinnamon Rolls

We are having a great time in Illinois, minus the bone chilling weather. Luckily, we have been inside a lot. My dad has been spoiling us with a fire in the fireplace and tasty treats from the hot oven. We love vacation!!

My dad already made us a batch of his famous cinnamon rolls. They were the perfect welcome home treat! This recipe is our families’ favorite. It was my grandmother’s recipe, but my dad has perfected it over the years. We refer to them as “Parry Rolls.” Everyone knows about these rolls, they are the most often requested too. My dad likes to share the recipe, but he would rather just bake up a big batch for anyone and everyone. His are the BEST!!

Make sure you don’t scrimp on any of the key ingredients. When you spread the “goods” on the dough, make sure you go crazy….with the butter, brown sugar, raisins, and cinnamon. My dad never holds back! I know there are some raisin haters out there, but my dad says if you don’t like them pick them out! He LOVES his raisins…and so do the rest of us.

My dad said I could share the recipe, so please enjoy our family favorite. He asked me to not include his picture, but I had to show the master at work!! :)

Cinnamon Roll Recipe on These are the BEST cinnamon rolls! My dad is famous for them!

Cinnamon Roll Recipe

Cinnamon Rolls Recipe

Cinnamon Roll Recipe on The BEST cinnamon rolls!

Cinnamon Rolls Recipe

Cinnamon Rolls (Parry Rolls)

Yield: 30 cinnamon rolls

My dad's famous cinnamon roll recipe. They are the BEST ever!


2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter
Brown sugar

For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract


1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!

Note-my dad never measures the butter, brown sugar, raisins, and cinnamon, but a good estimate is 4 tablespoons softened butter, 1 cup brown sugar, 1 cup raisins, and 1 tablespoon ground cinnamon. Divide these ingredients between the two halves of dough. My dad is always very generous with the ingredients!

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263 Responses to “Recipe for Cinnamon Rolls”

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  1. Pingback: Christmas Breakfast and Brunch Ideas

  2. Double Dipped Life — December 22, 2009 @ 10:52 am

    Those look so good! Lots of yummy filling.

  3. Ginny — December 22, 2009 @ 4:12 pm

    These look delicious… and I LOVE the raisins- just what I was looking for. We’ll be enjoying these for Christmas brunch this year. Thank you for sharing!

  4. ingrid — January 4, 2010 @ 5:46 pm

    Yum, those look terrific! Thanks Maria’s Dad for sharing the recipe. I’m going to give it a try. I’m on the search for the perfect cinnamon roll. Or one that ALL three of my children like! I’ve got a picky one when it comes to “rolls”. :)

  5. Claire — February 8, 2010 @ 11:44 am

    This is awesome! I can’t wait to make it for Valentines :-)

  6. Mary — February 11, 2010 @ 1:56 pm

    I think these are the perfect things to make for brunch this weekend when my sister comes into town! Thanks for the recipe!

  7. twopeas — February 11, 2010 @ 4:55 pm

    Mary-I hope you like them. They are a family favorite!

  8. Vicki Madden — February 13, 2010 @ 7:34 pm

    I can’t wait to try these rolls. They look just like the ones I love to get out. Will let you know how many lbs. I have gained.

  9. Kimberly — February 17, 2010 @ 12:20 pm

    I made these the other day and my family was head over heels in love! Thank you for sharing!!!

  10. twopeas — February 17, 2010 @ 2:16 pm

    Kimberly-We are so glad you enjoyed the cinnamon rolls!

  11. Jane Boomer — February 18, 2010 @ 8:48 am

    In the recipe for Cinnamon Rolls, what kind of flour does he use?
    All purpose, or self rising, cake or bread?? Help?? They sound just
    wonderful, can’t wait to try them.


  12. twopeas — February 18, 2010 @ 10:34 am

    Jane-He uses unbleached all purpose flour.

  13. Cate — March 2, 2010 @ 10:22 am

    YUM! I usually use a Cinnabon copycat recipe with cream cheese frosting, but I’ve been looking for a glazed cinnamon roll recipe. I’ll have to try this soon!

  14. Katrina — March 7, 2010 @ 7:18 am

    Question–so there is a total of 3 cups of water in these, or is one of the cups used for softening the yeast part of the 2 cups of hot water? I was about to make these! Hope to hear from you soon! 😉

  15. twopeas — March 7, 2010 @ 8:09 am

    Katrina-You dissolve the yeast in one cup of water and add the 2 cups of water in later. I hope that helps:)

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  17. Courtney — June 20, 2010 @ 7:15 am

    Very sweet post! Thanks for sharing the recipe! :)

  18. bunkycooks — June 20, 2010 @ 7:20 am

    What an awesome dad! These look incredible. I love all the filling rolled up in the dough. That makes them so good!

  19. SMITH BITES — June 20, 2010 @ 7:38 am

    such a fun post Maria and love the pics of dad! wish you & Josh could come for a visit – we’ll hit 90 degrees today! enjoy your time w/the parents!

  20. ern — June 24, 2010 @ 7:53 am

    These…were…AWESOME! I’ve been looking for years, trying at least a dozen different recipes for cinnamon rolls, to find one that I would make my standard. I think I’ve finally found it! They rose perfectly, they were the perfect balance of sweetness and bread, the flavor and density were just right. I think I did end up having to add about 10 cups of flour (two of those were bread flour) but it was easy to work with and adjust. Thank your dad for me–I’m saving this recipe forever!!!

  21. twopeas — June 24, 2010 @ 3:58 pm

    They are the best cinnamon rolls, huh? :)

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  23. Holley — August 3, 2010 @ 3:39 pm

    I have to tell you…I’ve always had trouble with cinnamon rolls in the past. Too doughy, too “bread-y”, tasted like flour, etc. This was my final go, and I was far far FAR from disappointed!! These were OUTSTANDING! They are a little more work, but most definitely worth it! Thank you, Dad!!

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  26. lauren Dargan — November 1, 2010 @ 5:16 pm

    Im loving your site!
    Im looking for a recipe to prepare as gifts. Can these be refrigerated at some point overnight or even for a day or two?
    Thanks –

  27. meg — November 19, 2010 @ 11:27 am

    these look delicious!! one quick question — could i make the dough, let it rise, cut it into rolls, let them rise again…and then put it all in the fridge overnight and bake the next morning?? or does the dough need to bake immediately after all the rising? just trying to cut down on early-morning kitchen time 😉

  28. twopeas — November 20, 2010 @ 8:30 am

    Yes, you can make the dough the night before and refrigerate it. I hope you enjoy the cinnamon rolls!

  29. Erin Justyna — June 19, 2011 @ 11:25 am

    I made these and all my filling oozed out and caramelized…what did I do wrong?

  30. Ooooh! These look so delicious! I want to try them! :)

  31. Stacy — June 19, 2011 @ 12:57 pm

    Still new at breadmaking in general, any clue how to adapt to a breadmaker for the dough assembly process?

  32. Two Peas — June 19, 2011 @ 8:44 pm

    I’ve never used a breadmaker to make dough/cinnamon rolls. Sorry!

  33. Two Peas — June 19, 2011 @ 8:44 pm

    Did you roll them tight enough? The filling shouldn’t use out, just bubble to the top of the cinnamon rolls.

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  36. kim — December 17, 2011 @ 11:03 am

    I’ve made these before & they are great! Just wondering if they can be made & frozen then defrosted & baked on Xmas morning?

  37. Two Peas — December 17, 2011 @ 5:48 pm

    I haven’t tried it, but I am sure you can. Just wait to frost them.

  38. Anne — December 18, 2011 @ 12:52 am

    Well, I decided to try anew cinnamon roll recipe and chose yours. I spent hours preparing the dough…..they rolls rose beautifully and then I baked them in my new oven as instructed, even though I pondered those times and temps that were soooooo different then any I had used and voila….after the 10 min at 425 and only 3 min at 350 I took them from the oven because they were burnt and uneatable……..boy was I sad and very unhappy…all that work was going to have to go into the garbage. Are those the correct temperatures and times and why am I….someone who has baked for years the ONLY one who is disappointed with the recipe? Parry, are you there to help….cause my gifts of your rolls are at my curb not at my friends and neighbor’s tables? :~(

  39. Two Peas — December 18, 2011 @ 11:08 am

    Sorry you had trouble. This is my grandmother’s recipe and my dad has been making it for years. Those are the correct temperatures. You can reduce the temperatures if you think it will work better for you, but that is the recipe we use.

  40. michelle — December 20, 2011 @ 5:31 am

    These sound so good! gonna bake them for christmas 😀 may i know how many cups of yeast i need to use? The quantity listed is kinda vague..

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