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 twopeasandtheirpod.com These are the BEST cinnamon rolls! My dad is famous for them!

Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

Cinnamon Rolls (Parry Rolls)

Yield: 30 cinnamon rolls

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

Ingredients:

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
Raisins
Cinnamon

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

Directions:

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 sugar...you 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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230 Responses to “Recipe for Cinnamon Rolls”

  1. Two Peas — December 20, 2011 @ 12:43 pm

    2 packages of yeast, which is 2 1/4 teaspoons of yeast.

  2. Courtney Tucker — December 26, 2011 @ 11:26 pm

    “Oh My Goodness” These look wonderful!
    I think I might have to stay off my low carb diet for awhile longer lol!

  3. Tanya — January 8, 2012 @ 9:52 am

    I made these last night and stuck them in my fridge to bake this morning. I was a little intimidated by there not being measurements for the filling or the glaze but these were the best cinnamon rolls that I have made by far! Thank you so much. I’m finally done searching this is the winner.

  4. Sharyl Riley — January 14, 2012 @ 11:05 am

    Thanks for posting this recipe. I made them for my family Christmas eve and put them into the refrigerator over night for Christmas morning. They were delicious! The recipe made 15 rolls. I made them again today but this time I cut the recipe in half. Thanks again for posting this recipe – I found it on pinterest.

  5. Terry — February 4, 2012 @ 10:34 am

    Thank you for this wonderful recipe. This is just what I’ve been wanting. Thank your father for sharing. The photos are helpful. My favorite is the one of your father…strong hands kneading dough. The shot was beautiful. You are fortunate to have the family heritage that you do. Appreciate your sharing. You wrote the directions very well, too. I felt as if you were talking with me. Very enjoyable. Now to buy the ingredients and get kneading! Just in time for the Super Bowl.

  6. Two Peas — February 5, 2012 @ 4:25 pm

    Thanks Terry!

  7. Amber — March 11, 2012 @ 1:42 am

    Yummy! I made these yesterday but replaced the 1 cup warm water to dissolve the yeast in with milk, and the 2 cups hot water added later in the recipe for hot apple juice. I also added apple slices caramelized with nutmeg cloves to the filling as well as a generous drizzle of homemade caramel sauce. I also added the caramel suce to some cream cheese, powdered sugar, and browned butter for a super yummy frosting. They were delicious caramel apple cinnamon rolls! Thanks for such a delicious dough recipe!

  8. Terry — March 27, 2012 @ 11:21 am

    Made the rolls last night and they were quite a challenge for a neophyte. I was so generous in my toppings of sugar and raisins that I had a time rolling it up. A little more instruction on making the icing would have been good but I managed. All in all, the recipient of my rolls loved them and wants the recipe! Now I want to make them again and see how close I can get them to the picture you posted.

    Tell your dad “thanks for sharing!”

  9. Yulanda — April 6, 2012 @ 2:04 am

    These were the cinnamon buns I’ve ever made and I want to make some tomarrow, but I only have 4 cups of unbleached all-purpose flour. I was wondering if one ever tried this recipe with bread flour and all-puepose mixed together.

    Thanks, Maria and dad for the recipe !!! :O)

  10. Yulanda — April 6, 2012 @ 2:29 am

    Sorry!!! this is what I meant to say: These were the BEST cinnamon buns I’ve ever made and I want to make some tomarrow, but I only have 4 cups of unbleached all-purpose flour. I was wondering if one ever tried this recipe with bread flour and all-puepose mixed together.

    Thanks, Maria and dad for the recipe !!! :O)

  11. Two Peas — April 6, 2012 @ 8:17 am

    I am sure bread flour would work just fine! Enjoy!

  12. Tiffany Daumueller — April 16, 2012 @ 12:23 pm

    You speak my language! I love cinnamon.

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

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

  14. Two Peas — April 16, 2012 @ 5:48 pm

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

  15. 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?

  16. Two Peas — April 18, 2012 @ 10:09 pm

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

  17. 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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  19. 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

  20. Two Peas — July 1, 2012 @ 4:33 pm

    I package of yeast is 2 1/4 teaspoons!

  21. 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

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

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

  23. 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.

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  25. 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.

  26. Two Peas — December 9, 2012 @ 5:54 pm

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

  27. Two Peas — December 9, 2012 @ 5:54 pm

    So glad you enjoyed the cinnamon rolls.

  28. 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.

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

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

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

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

  31. Two Peas — December 20, 2012 @ 5:23 pm

    It makes about 30 cinnamon rolls.

  32. 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.

  33. 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!!

  34. 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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  36. 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!

  37. 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!

  38. 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!!

  39. 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. :)

  40. 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!

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