Cinnamon Rolls

These homemade cinnamon rolls are the BEST! Everyone that makes them falls in love! They are great for breakfast, brunch, and holidays. 

Best Cinnamon Roll Recipe

This cinnamon roll recipe is a family 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 and they are the most often requested. 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!

I shared this recipe when I first started my blog, before I even knew it would be a food blog and the cinnamon rolls have been the most popular recipe on our site since day one! I have updated the photos and I am sharing some additional tips! These really are the BEST cinnamon rolls! You HAVE to make them!


A lot of people are intimidated by baking with yeast but I’m here to tell you that you CAN do it. It isn’t hard, I promise!

  • First, check the date on your yeast to make sure it hasn’t expired. You always want to start with fresh yeast. 
  • We use active dry yeast, which needs to be mixed with water. Sprinkle the yeast over lukewarm water and wait. Your yeast will start to activate. It will get frothy and start to smell…well, yeasty! Pro tip-if you want to give the yeast a little help, you can add a pinch of sugar to help it grow. 
  • If you want to use instant yeast, you can. My dad always uses it the same way, but you can add it with the dry ingredients and just add the warm water separately.
  • Your water should be right at 110* for yeast to activate. Water at this temperature feels hot, but it won’t burn your hand if you hold it under the stream. If the water is too hot it will kill your yeast, so be careful.

Shortening or Butter?

The original recipe calls for shortening, but we have started using unsalted butter and both ingredients work well. Use your favorite!

Mixing the Dough

I like to use a KitchenAid Stand Mixer to mix together the dough. If you don’t have a stand mixer, you can knead the dough by hand, it will just take longer. You will get a good arm workout:) 

Cinnamon Roll Recipe

First Rise

The cinnamon roll dough has to rise twice. Once after you form the dough and once after you cut the dough into cinnamon rolls. Find a warm place in your house so the dough can rise nicely and cover the dough with a clean kitchen towel. 

Rolling Out the Dough

This recipe makes two 9×13 pans of cinnamon rolls and that may sound like a lot but I guarantee they won’t last long. If you want to half the recipe, you can, but if you are going to go to all the trouble to make cinnamon rolls, make a bunch and share with family and friends. 

Divide the dough in half and roll half of the dough into a rectangle, about 22×13-inches, on a lightly floured surface. Make sure you flour the area before rolling or the dough will stick.

Homemade Cinnamon Rolls

The Filling

When you spread the “goods” onto the dough, make sure you go all out. My dad never holds back! You want the cinnamon rolls to have lots of flavor and the flavor comes from the filling. So be very generous with the:

  • Softened Butter
  • Brown sugar
  • Cinnamon
  • Raisins

If you don’t care for raisins, you can leave them out, but our family loves them. 

Best Cinnamon Rolls


Once the filling is spread on the dough, carefully roll the dough into a long log.  Now, it’s time to cut the log into cinnamon rolls. 

My dad uses unflavored floss to cut the dough into rolls! This is the secret to perfectly sliced rolls that hold their shape. Pull up the ends of the floss and loop them together as though you were going to tie a knot. Tightly pull the floss until it slices through the dough. You can also use a sharp knife to cut them. 

Second Rise

Place the cut cinnamon rolls in greased 9×13-inch pans, leaving about 2 inches in between each roll. The rolls will get bigger when they rise so you want to make sure you leave room for them to expand. 

Cover the pans with clean kitchen towels and place in a warm place to rise. 

Let the cinnamon rolls rise until doubled in size. This will take about one hour or 1.5 hours. 

How to Make Cinnamon Rolls


Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 20 to 30 minutes or until the tops are golden brown and the centers are soft, but not gooey. Every oven is different so check at 20 minutes. Ours usually take right around 30 minutes to bake. Remove from the oven and let cool to room temperature before frosting.

Cinnamon Roll Icing


Making my dad’s cinnamon roll icing is as easy as beating the butter, powdered sugar, vanilla, and whole milk together! Just make sure your butter is softened. Drizzle generously over warm cinnamon rolls and ENJOY.

If you prefer a cream cheese frosting, you can make a cream cheese frosting for the cinnamon buns. 

Making in Advance

You can refrigerate the rolls overnight and bake in the morning. Don’t let the dough rise a second time if you are going to do this. Put the rolls in pans and cover with plastic wrap, then refrigerate overnight. In the morning, let them come to room temperature and give them time to rise. This will take 2-3 hours, depending on the temperature of your house. Then bake as directed!

How to Freeze

Cinnamon rolls freeze beautifully and you can freeze them a few different ways. 

  • You can freeze unbaked cinnamon rolls. If I am going to freeze unbaked cinnamon rolls, I like to put them in aluminum foil disposable pans so I can put them in the freezer. After the second rise, bake the cinnamon rolls for 12 minutes. You want them to be raised and set, but not golden brown. Remove from the oven and cool completely. Cover the pans tightly with plastic wrap and aluminum foil and freeze for up to 2 months. When ready to bake, remove the pans from the freezer and place in the refrigerator to defrost. Once thawed, finish baking for 10 to 15 minutes, or until golden brown and frost. 
  • Baked cinnamon rolls can be frozen for up to 2 months. Place completely cooled cinnamon rolls in a freezer container or bag. Remove from the freezer the night before and thaw in the refrigerator. Warm up the cinnamon rolls in the microwave or oven. You can freeze frosted or unfrosted cinnamon rolls. 

More Sweet Roll Recipes:

Parry Rolls

These are a few of the original photos of my dad, Parry, making cinnamon rolls. He is the master! I am so glad he shared his famous cinnamon roll recipe with our family and the world:) I hope you enjoy them as much as we do! They really are the BEST cinnamon rolls!

cinnamon rolls
best cinnamon rolls recipe
how to make the best cinnamon rolls perfect for breakfast and brunch
the best cinnamon roll recipe perfect for holidays
best cinnamon rolls with frosting great for breakfast and holidays

How to Make Cinnamon Rolls Video

Homemade Cinnamon Rolls

Best Cinnamon Rolls

My dad's famous cinnamon roll recipe. They are the BEST cinnamon rolls ever! We call them Parry Rolls!
4.84 from 323 votes


For the Cinnamon Rolls:

  • 4 1/2 teaspoons active dry yeast (2 packets)
  • 1 cup lukewarm water
  • 1 teaspoon granulated sugar, to proof the yeast
  • 6 tablespoons shortening or unsalted butter
  • 1 cup granulated sugar
  • 9 cups unbleached all-purpose flour (more if the dough is sticky, up to 10 cups)
  • 2 cups hot water
  • 2 large eggs, beaten
  • 1 tablespoon salt
  • ½ cup softened butter, divided
  • 1 1/2 cups brown sugar, divided
  • 1 cup raisins, optional
  • 2 tablespoons ground cinnamon, divided

For the frosting:

  • 1/4 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons milk, more if necessary
  • 1 teaspoon vanilla extract


  • In a small bowl, combine the yeast and a pinch of the
    granulated sugar with the lukewarm water and set aside for 5 minutes or until
    the yeast bubbles up. It will smell “yeasty.”
  • In the bowl of a stand mixer, add shortening or butter, sugar, and salt to the 2 cups of 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.
  • 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.
  • 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, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about ¼ cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
  • 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-inch baking pans, leaving about 2-inches between the rolls so they have room to rise. Now follow the exact same steps with the other half of the dough.
  • Cover the pans with a clean kitchen towel. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don't want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
  • While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!


Calories: 444kcal, Carbohydrates: 84g, Protein: 7g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 37mg, Sodium: 364mg, Potassium: 151mg, Fiber: 3g, Sugar: 42g, Vitamin A: 289IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 3mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

Cinnamon Rolls with Frosting are perfect for breakfast, brunch, and the holidays. Everyone that makes this recipe says they are the BEST! #cinnamonrolls #breakfast #holidays #Christmas Visit for more simple, fresh, and family friendly meals.
These homemade cinnamon rolls are the BEST! Everyone that makes them falls in love! They are great for breakfast, brunch, and holidays. #cinnamonrolls #breakfast #holidays Visit for more simple, fresh, and family friendly meals.
Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Christmas Maria's Favorites Breakfast/Brunch Easter

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. These are excellent ! Your instructions are perfect! Just wondering I like to add about a half cup potato flakes and instant yeast, I think they stay a little softer what do you think?
    I just finished making 48 wish I could send a picture ,oh so good and make very good presents
    Please respond and Thank You

  2. 2 stars
    So this is a delicious recipe. However there’s definitely not enough cinnamon, butter or sugar in this recipe. Which is an easy fix. But. My sister and I both (separately) tried the “parry” recommendation for Christmas morning and ruined our Christmas breakfast. So definitely don’t try that. If making in advance just cook all the way and reheat. Really disappointed.

  3. 4 stars
    Rolls stick to pan if not removed right away. Had to reheat pan in oven to release. Otherwise they were fantastic

    1. Try using parchment paper next time. It saves a lot of time and easy clean up. 🙂

  4. 5 stars
    I’ve made these twice now, and both times they have come out wonderful!! The first time I made them I used instant yeast, and the second time I used standard yeast that you activate in water. I was a little nervous about the yeast but it worked perfectly. I did notice my dough was a lot more wet with the extra water from the yeast, so I kneaded in at least another cup or so of flour. This time around I zested some orange peel into the cinnamon mix and plan to substitute some of the milk for orange juice in the glaze! Yummmm. Thanks for an easy, straightforward and detailed recipe!! It’s my go to

  5. 5 stars
    These are just the best. I have never baked yeast rolls and I thought it would be complicated. You have such clear instructions. I have made them twice. The first with one pan of cinnamon rolls and the other with raspberries. I got rave reviews! These are the ones I will always bake. This time I put them into round cake pans (4). This will be easier to store in the freezer for my husband and I as we are retired. Thank you for such a great recipe.

  6. Yikes! I know why these are 84 carbs each! They are delicious. My mom was craving cinnamon rolls so I made these for her tonight. Yum! I left out the raisins in mine and added pecans and the other half, for her, had the raisins.

  7. 4 stars
    This was only the second time making cinnamon buns. I would have liked to know how long they needed to be kneaded and could I just use the hook in my Kitchen Aid mixer and how long for? Some rose well and some didn’t.
    The flavour was very good. I did half with walnuts and raisins.

  8. Oh my goodness, what a delicious recipe. Don’t be intimidated by working with yeast – it’s really quite a simple process. Followed the directions exactly but omitted the raisins. Also, divided the batter and made half cinnamon and half the raspberry recipe. Absolutely delicious. I feel so accomplished and the teenagers plowed through them. I will say that they are time consuming so give yourself the allotted time to allow them to rise both times. Follow the directions, read the notes, and watch the video – you can’t go wrong! Thank you for another great recipe!

  9. 5 stars
    I have made this recipe so many times.(probably 10 times) We have used every penzeys cinnamon and to try all the varieties to see which is best for the perfect roll. Son loves the Vietnamese the best and my favorite is the Penzey cinnamon mix. Nobody else in the family appreciated the scientific experiment as much as we did. A great recipe. Just be prepared, your carb intake will increase greatly! Easy enriched dough that is so tasty. Thanks to Parry for perfecting cinnamon rolls!

  10. 5 stars
    AMAZING RECIPE! Made this ones the other night for my boyfriend, and we both loved them so much. Super easy to make, the dough seemed king of wet so I ended up adding 10cups 1/4 total (flour). Otherwise they turned out amazing, we froze most of them to take them out when the have a sweet tooth and they’ve also been amazing even after freezing.

  11. Made these this morning, and I must say were the best recipe I have ever tried. These rolls will definitely be in my regular rotation for brunches. Thanks for sharing!

    1. This cinnamon bun recipe in on my to do list! I hope they don’t dry out like regular bread dough does! Can the baked cinnamon buns be removed from the pan before icing them or is it best to ice them in the pan?

  12. 5 stars
    Excellent easy recipe! Followed it exactly (made 1/2 recipe) and they turned out perfectly. Don’t like things overly sweet and these buns were just right. Did not make a frosting last time, but may try a little something for the next batch. Used 1 Fleischmann’s Original Active Dry Yeast packet (I dissolve yeast in a cup with 1/4 C hot water and about a tsp of sugar to prime), and Crisco.
    Aloha, thanks so much for sharing!

  13. 5 stars
    Have made these several times and they are amazing. Wondering if I could make Friday for Valentine’s Day morning on Sunday. Could they just be left in the refrigerator to be baked Sunday.

    1. I would make them Saturday and keep them in the fridge. Remove Sunday morning so they can come to room temperature and rise a little. Bake and then frost!

    2. 5 stars
      I am making them for teachers so would have to deliver them on Friday since I won’t see them over the weekend. Do you think it would be okay if I made them tomorrow and they didn’t bake until Sunday?

    3. Oh, you want them to bake them? I would just give them to them baked and they can reheat them. I am worried that if you take them to them on Friday and they sit out and travel in cars to homes, etc. and will be out of the fridge for awhile they will rise too much.

  14. Wow ~ I may be 62 but definitely a newbie to baking cinnamon rolls. I have mastered the Pillsbury in the can for years, LOL……..but these are only the 3rd time I have tried to make HM and 3rd different recipe and HANDS DOWN the best yet, in my young experience :-). Agreed that your instructions; tips made it possible for me. We had to run some errands, so will say my second rising was 3 hours and I thought ‘oh no’ too long they won’t be any good….but not so. Only took 21 minutes to bake and because this took me all day, I short cut using cream cheese frosting from a can! I look forward to trying the raspberry version too. Thanks again to you and especially your dad for sharing this great recipe!!!

  15. 5 stars
    I am making this recipe for the 2nd time. During the first part of the shut down for COVID, I had a bunch of time on my hands so I started baking again. I made this recipe and loved how moist and light the rolls were when finished. I tried 3 total recipes and this was by far the best.

  16. This recipe is my fave! I make it, and then when it comes to the rolling, on the second half (first half makes 2 dozen cinnamon buns for me), I add butter, garlic paste, parsley and shredded cheese and roll them the same way to get 2 dozen garlic cheese buns! Sooo good!

  17. 5 stars
    Thanks for sharing your dad’s recipe. This is the first time I try to bake cinnamon rolls and everbody just looooove them. Followed your instructions that were clear and easy.
    Thanks !

  18. 5 stars
    This is the first recipe I’ve tried using 2 eggs and the result was fantastic! Your tips and explanations were most helpful. This is my “go to” recipe now without a doubt!

  19. 5 stars
    Best Cinnamon Roll I ever tasted. I will try doubling the brown sugar next time. I added pecans to the brown sugar mmm good.

  20. Making these while visiting family out of town in Utah//has anyone compensated for the elevation or do I make as I always do at home?

    1. This would be nice to know because I live in Utah. I just made the raspberry rolls and they were good but turned out a little dry.

See More Comments