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!

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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 348 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?

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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.
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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!
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  1. 5 stars
    Hi Maria! I have made these a few times and they are always pure deliciousness! However, I wanted to ask a question about the kneading part. My dough is ALWAYS sticky and i can never get it satiny and smooth. Any suggestions? I am doing it all by hand – maybe I really need to use the mixer?

    1. Hi emily, I always run into this problem however, I don’t use a mixer. It just takes a lot of kneading by hand. I use a lot of excess flour. Just be patient and keep kneading and adding flour as needed. I usually am kneading for 15 min!

  2. This has been my cinnamon roll recipe for a few years now, I make them every year at Christmas, and sometimes I’ll do them for a brunch or if we want some. I currently have the dough going through the first rise time, and I’m going to try it with pecans!! My family LOVES these! In fact this morning when I was getting my kids up, someone said something about me making them and my youngest daughter popped up and said “Did somebody say cinnamon rolls?!”

  3. 5 stars
    I just made these this morning and they turned out great!!! I just wish they didn’t carmalize as much on the bottoms when baking because they get kinda hard. But regardless these are delicious! Next time I need to half the recipe though! I have enough rolls to treat the whole neighborhood this morning!!!

  4. I’m super confused. I have this recipe saved in my bookmarks and this has been the only cinnamon roll recipe I’ve used. Today I wanted to make some but things have changed a bit, which clearly is fine, but I had to use 12½ cups of flour to get the consistency of the dough right. I don’t remember using eggs and I don’t remember putting a tbsp of salt. I have it on the stove right now. I’m hoping it’ll rise. It wouldn’t all fit in my kitchenaid so I had to finish the kneading by hand.

    1. Hi Melissa … me too! I don’t remember the eggs or salt l am standing here trying to decide if I should use them or not? It’s not in the steps. Super confused because this is the only recipe I’ve ever used too. How did your turn out? I wish the recipe directions we’re edited too!

    2. never mind, i see when to add the eggs now, but i swear i never have used eggs before! I think they will actually help to keep them moist.

  5. 5 stars
    This is the best cinnamon roll recipe I’ve ever tried! I’ve tried a lot of different ones but this is definitely the best! So delicious and fluffy. Thanks so much for sharing!

  6. 30 minutes was close, but no cigar on the baking time. Rolls were still very raw towards the center. The ones that were baked were more of a bread consistency than pastry.

    1. Keep them covered or in an airtight container on the counter for up to 3 days. We like to microwave them for 15 seconds before eating so they are warm and gooey!

  7. 5 stars
    These are soo delicious!! Thank you for the detailed instructions, turned out beautifully on the first try. Definitely going to make these a family tradition! Tell your dad they are amazing!

  8. This recipe goes into great detail about the yeast, from the temperature of the water to how easy it is, however it never says how much water is needed to proof the yeast. The only thing in the recipe is 2 cups of water. I think that messed up my yeast and overall it was too much liquid because it told me to add water later to the butter also. It would have been good if the package of yeast told how to proof it, but that only had recipes on it. Very hard directions to follow.

    1. Yeah the ingredients list says one cup but the steps says two cups. Step two is very confusing.

    2. In the ingredient list it lists 1 cup lukewarm water and 2 cups hot water. You use the 1 cup lukewarm water to mix with the yeast. You use the 2 cups hot water to mix with the other ingredients in step 2. I hope that helps.

  9. 5 stars
    Lovely recipe, easy as well. Only issue I had was the filling melted and oozed out of the rolls, but maybe I should have rolled more tightly!

  10. 5 stars
    I’ve been making these for close to eight (I think) years now and they’re amazing. I have much younger sisters and in school they were asked about a favorite Christmas tradition/memory and she wrote about the cinnamon rolls I being to their house every Christmas morning. Thank you so much for this recipe!

  11. 5 stars
    Found this recipe about
    6yrs ago on your blog. My first time baking cinnamon rolls or any rolls for that matter, and they turned out perfectly and amazingly delicious. I have no need to look any further. The texture and taste is very similar to Cinnabon’s cinnamon rolls. Easy and a joy to make!! (FYI: I did use my Kitchenaid mixer. Thanks so much for sharing!!

  12. 5 stars
    I cut the recipe in half and everything turned out great still. I used a hand mixer to mix ingredients until it thinkened and mixed with a whisk for maybe 2 minutes. I kneaded for maybe 2-3 minutes and it rose nicely and rose fine again after cutting. I let it stay in 20minutes or so and they were amazingly soft and not hard on the bottom. I will be referring to this recipe again!

  13. 5 stars
    Awesome recipe of cinnamon rolls easy to fallow,, Yummy and you can have a choice if you want a volume amount ingredient,,live it

    1. Yes, take them out first thing in the morning and let them come to room temperature while you preheat the ovens.

  14. 5 stars
    This recipe is simple and produces marvelous dough and filling for Homemade Cinnamon Rolls. I followed the recipe as written, with one addition. After letting the sliced rolls rise in the second Rising, I poured 4 oz. of Warm Full Fat Cream onto the rolls, just before I placed them in the oven. This is an Old Baking tip, to keep the rolls soft but well baked. The cream is absorbed into the dough and has no impact on the taste or cooking time. This is not necessary, just a suggestion.

  15. 5 stars
    I made these today and I have to say they are great! I’ve been baking for 40 years and this is by far the best cinnamon bun recipe I’ve tried. The one member of this family that RARELY tries something like this has been eating them all day – ’nuff said. I made a half recipe, and the only thing I did differently was to make the dough in my food processor, (can’t even tell you where the dough hooks for the mixer are, lol), and I added a little pure vanilla to the dough mixture – great flavor and texture. I will say that I did use more flour than I though, but that was not a problem – you use what you need. The rise time was also longer – well over an hour – but that’s pretty normal for yeast dough. For me, this one is a winner!

  16. 5 stars
    I made these today and I have to say they are great! I’ve been baking for 40 years and this is by far the best cinnamon bun recipe I’ve tried. The one member of this family that RARELY tries something like this has been eating them all day – ’nuff said. I made a half recipe, and the only thing I did differently was to make the dough in my food processor, (can’t even tell you where the dough hooks for the mixer are, lol), and I added a little pure vanilla to the dough mixture – great flavor and texture. I will say that I did use more flour than I thought, but that was not a problem – you use what you need. The rise time was also longer – well over an hour – but that’s pretty normal for yeast dough. For me, this one is a winner!

  17. 5 stars
    These are the quintessential melt in your mouth cinnamon rolls! Like cozy comfort in every bite!! They’ve ruined me for anything other than homemade! And I love making them as a thoughtful delicious gift for people. Everyone feels the love from these, like sunshine on a perfect day! They’re also really perfect for filling adjustments. They hold up to jams, different but mixtures and evening maple butter.

  18. 5 stars
    My go to cinnamon roll recipe!!! Once you follow the directions you’ll get it without messing up. Only thing is I don’t use as much flour as I’m kneading by hand. I also use parchment paper in my pans. My rolls are amazing! However, today is the first day I’ve managed to forget the salt. Hoping it turns out the same! *fingers crossed* thanks so much for this!

  19. 5 stars
    This is the best recipe for Cinnamon rolls that I have ever tried. I bake them often for my family and also to share with friends and neighbors. They all rave about how delicious they are. Thank you for sharing your Dad’s recipe. It’s the best yet, and I’ve tried baking many different recipes.

  20. I have been making these rolls for about 18 months. My family now asks me to make them for every holiday gathering. Thank you so much for the recipe. The directions are clear and I follow them exactly. Well actually I double the amount of frosting as my family likes a lot of it. I really appreciate that you shared this.

  21. I made these during Christmas and for Easter and they are the best cinnamon rolls I have ever had. My husband loved them too.

  22. 5 stars
    Stopping by on our 3rd time enjoying these delicious cinnamon rolls. I really appreciate that we can count on Two Peas for reliable and tasty recipes!

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