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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292 Responses to “Recipe for Cinnamon Rolls”

  1. Tiffany Daumueller — April 16, 2012 @ 12:25 pm

    Have you tried it using wheat flour? It seems like fresh ground flour would be AMAZING!

    • Two Peas replied: — April 16th, 2012 @ 5:48 pm

      I haven’t, but I am sure they would turn out great!

  2. Paula — April 18, 2012 @ 3:47 pm

    Those look very delicious!! I want to make some, too, and I wanted to ask what you mean by “stir in remainder of flour”. Do you mean the remaining 5 cups or until the dough has a special consistency?

    • Two Peas replied: — April 18th, 2012 @ 10:09 pm

      Yes, stir in the remaining 5 cups of flour. You knead the dough until it is smooth and satiny.

  3. Ms. S — June 8, 2012 @ 9:02 pm

    I am very excited to try these (been on the hunt for the best cinnamon roll recipe for a LONG time). What is the trick to getting a nice tight roll even with your dough packed with “The Goods?” That’s always the part with which I struggle most and have yet to find a method that works well for me.

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  5. Sharon — July 1, 2012 @ 4:31 pm

    I’m going to try this recipe. Could you indicate the weight or volume of a package of yeast, please? The one I have is not in individual packets. Thanks, Sharon

    • Two Peas replied: — July 1st, 2012 @ 4:33 pm

      I package of yeast is 2 1/4 teaspoons!

  6. Sharon — July 6, 2012 @ 7:05 am

    I made them :) They were very easy to make, and turned out to be delicious!! This is a great recipe that I will be keeping. Thanks Maria you’re awesome

  7. Sofia — September 3, 2012 @ 12:51 pm

    Thanks to share grandpa’s recipe, can’t wait to try it!!!!

  8. Tracey Taylor — November 22, 2012 @ 10:23 am

    Happy Thanksgiving! I am giving thanks this morning that I decided to try this recipe! I am an experienced baker but have not really worked with yeast so I was a little intimidated. I followed the recipe exactly and to my delight it came together beautifully! My family is oohhing and ahhhing in the kitchen, as I type this. They have already requested the cinnamon rolls for Christmas morning breakfast…I’ll never do the tube kind again. Oh, I did make one small addition, I added a drop of orange oil to the icing.

    • Two Peas replied: — December 9th, 2012 @ 5:54 pm

      So glad you enjoyed the cinnamon rolls.

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  10. DianaS — December 9, 2012 @ 4:58 pm

    I made these on a Saturday afternoon up thru forming them into rolls and placing them in a pan. I then refrigerated them until Sunday morning. I took them out of the refrigerator about 30 minutes before I baked them. They turned out fantastic! The dough was beautiful and was easy to work with. I will definitely be making them again. I tried printing off the recipe but when I hit the print button, all that came up was “Parry’s Rolls”, no recipe.

    • Two Peas replied: — December 9th, 2012 @ 5:54 pm

      I am so glad you enjoyed the cinnamon rolls. I just updated the recipe so it is printer friendly.

  11. Stephenie — December 15, 2012 @ 10:06 am

    My daughter woke up this morning and reminded me I pinky promised her we would make cinnimon rolls this weekend. The only problem everytime I make them they turn out horrible! So I found this, and I am in the process of making them with the help of my 6 and 4 year old. We are so excited. If my bad luck carries through at least we made a few memories. Thank you.

  12. Candace — December 19, 2012 @ 5:48 am

    Great recipe! Just curious, about how many rolls does this make?

  13. Andrew — December 20, 2012 @ 5:01 pm

    How many does this usually make? Just wondering if I need to double it or not. Thanks!

    • Two Peas replied: — December 20th, 2012 @ 5:23 pm

      It makes about 30 cinnamon rolls.

  14. Renu — December 20, 2012 @ 10:36 pm

    I am planning to make these for Christmas morning. I want to make sure I plan well enough to have these ready. I am not sure how long it takes for the rolls to double in size before baking. These look wonderful and can’t wait to try them.

  15. holley — December 21, 2012 @ 5:33 pm

    Hello! I commented last year about these rolls and have made them numerous times, all to rave reviews!! I also usually use half whole wheat, half unbleached white flour.

    I am wondering, have you ever replaced the shortening with coconut oil? We are no longer eating shortening and i didn tkniw if anyone had thouht son the coconut oil…we really want to keep these as a family Christmas tradition!

    Thank you in advance!!

  16. Sharon — December 23, 2012 @ 11:06 am

    Wow! I have been making cinnamon rolls for 30 years and this is now my favorite recipe. Thank you for sharing!

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  18. Shannon — December 24, 2012 @ 9:40 am

    Sooooo, so nice your Dad shared his recipe…the pictures of him making them make it that much more awesome! I’ll be making them for our family soon.

    My Dad luved making home made breads and pies. Oh, how I wish I had some photos of him in the kitchen..thankfully I do have many photos of him to enjoy. After seeing these pic.’s it made me think how precious pic.’s really are!
    Merry Christmas to you and your lovely family!

  19. Kaitlin — December 26, 2012 @ 11:56 pm

    Wow! I made these for Christmas breakfast and was amazed that they turned out even better than I had expected! I switched the shortening with 7 Tablespoons of butter, but other than that, I followed it to a T. I just had one question, can I refrigerate these for longer than one day?

    If anyone has tried to store them either cooked or uncooked for longer than overnight, I would love to hear your results!

  20. Kristel — December 30, 2012 @ 7:34 pm

    I made these on Christmas Eve and then put in the fridge for Christmas morning (2012). They were fabulous. Even my husband who doesn’t really like sweets enjoyed one – he said they weren’t so bready. Next time I will cut the batch in half though. (by the way, it was my first time trying homemade ones and I will not be looking for another recipe – this is it!)

    Thank you!!

  21. Patty — January 12, 2013 @ 8:40 pm

    I made these and I literally couldn’t stay out of them! They were the best cinnamon rolls that I ever made. I had another recipe that I had made off and on over the years. I threw it in the trash! The only thing that I did differently, I substituted a cup of water for a cup of sourdough starter. To die for!!! Thanks for sharing. :)

  22. Andrée — January 14, 2013 @ 10:41 pm

    I used this recipe to make a New Orleans king cake (one recipe makes two large king cakes). It came out great! What a great dough, ofcourse I used a different icing and topped it with purple, green, and gold sugar. Thanks for sharing!

  23. Pia Vosny — January 19, 2013 @ 5:36 am

    Hi, there something stumbled into your World, not A blogger myself. I Would love try making these. But I dó not know what 6T shortening is, Can u explain it somehow to me ? Bg. Pia from Denmark

  24. lisa — January 19, 2013 @ 9:45 am

    I just made theses, they came out awesome, my family loved them. Thank you for sharing your recipe

  25. Deanna — January 19, 2013 @ 12:39 pm

    Oh my Lord! These are the best! My family loves them. I made them for Christmas morning. Thank you so much for sharing your recipie with us.

  26. Annie — January 23, 2013 @ 8:37 am

    At 8:30 last night my 17 yo daughter looks at me and says “oh yeah – I forgot to tell you that we’re supposed to bring some sort of treat in for art class tomorrow” (it’s exam week and last day of classes for the semester) After giving her the “are-you-kidding-me?” mom stare I suggested cheese and crackers as it was easy and I had both on hand. “but it’s 1st hour so I don’t know” she says. I happened to be on Pinterest (and in a good mood) so searched for cinnamon rolls and found this recipe. I made them up last night, let them rise over night in the fridge and baked them this morning. She just left for school with these awesome rolls and a huge smile on her face, the house smells amazing, I got a big hug and “thanks mom!” and I think she’ll be the star of the class today! Thanks for the recipe!

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  28. Allyson — January 26, 2013 @ 9:00 pm

    Absolutely fabulous recipe! Thank you so much for sharing. I made this for our Christmas brunch this year and everyone said they were the best cinnamon rolls they’d ever had! Just to die for!! I’m already craving them again!

    • Two Peas replied: — January 27th, 2013 @ 10:11 am

      So glad you liked the cinnamon rolls!

  29. Mike — February 2, 2013 @ 10:48 am

    These rolls may not be healthy but they are by far the best cinamon rolls I have ever had.

  30. cathy — February 7, 2013 @ 5:24 pm

    I tried these and they were wonderful. I am making another batch for my daughter to take to her work. But your story brought back memories of my dad making the best ever fudge. He is no cook, burns everything he made, but his fudge he would handle with kid gloves, each and every time it would come out perfect. He always saved a little in the cast iron pan for his three little girls to scrap and sample…..yummmm! Better still are the memories of those happy times.

  31. Myra Foster Smith — February 24, 2013 @ 4:46 pm

    Many thanks to you and your father for sharing your Grandmother’s recipe. LOVE cinnamon rolls and have been on a mission to find the perfect recipe. Cannot wait to try it. Was just curious as to how much sugar and cinnamon you all are using for the filling…just a general idea.
    Thank you again!!

  32. Tina — March 12, 2013 @ 11:33 am

    what kind of yeast do I use?

  33. Debbi — April 16, 2013 @ 11:25 pm

    Whrn you say 6tbls shortening, do you mean Crisco? Or butter?

    • Two Peas replied: — April 17th, 2013 @ 9:48 am


  34. Eva — April 17, 2013 @ 4:55 am

    I just saw now this great cinnamon rolls and will make them this weekend – sorry to ask but what is “6 T of shortening” ?
    thank you :) Eva

    • Two Peas replied: — April 17th, 2013 @ 9:48 am

      6 tablespoons of shortening/Crisco

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  36. Mari — April 18, 2013 @ 8:32 am

    These sound awesome and I will try this weekend, or maybe later today, I can’t wait. My only question is what size do you roll the dough out to??? This would help. Thanks,m

  37. Pamela @ Brooklyn Farm Girl — April 18, 2013 @ 8:41 am

    These look pure magical. I can’t even imagine how they taste. SWOONS.

  38. Carole Strachan — April 18, 2013 @ 3:09 pm

    As for the frosting should I start with a stick of butter or less?

  39. Louisa — April 18, 2013 @ 4:24 pm

    Thank you for the recipe – I am making these today since it is cold and dreary. These will be JUST the thing.
    I had to smile at your dad’s measurements because I cook the same way ( by sight, touch, and smell ).
    I added some crushed nuts when I was adding the raisins. I have made this type of roll many times but never with raisins. We love raisins – I don’t know why I never thought to add any before.
    I can’t wait until they are done.

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