Recipe for Cinnamon Rolls
These homemade cinnamon rolls are the BEST! Everyone that makes them falls in love! They are great for breakfast, brunch, and holidays.
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.
- You can refrigerate the rolls overnight and bake in the morning. Put the rolls in the pans and cover with plastic wrap. Refrigerate overnight. In the morning, pull the rolls out and let them come to room temperature and rise a little, this will take 2-3 hours, depending on the temperature of your house.
- The cinnamon rolls also freeze well.
My dad said I could share the recipe, so please enjoy our family favorite. He dad doesn’t like having his picture taken, but I had to show the master at work!! 🙂
Cinnamon Rolls (Parry Rolls)
My dad’s famous cinnamon roll recipe. They are the BEST ever!
Yield: 30 cinnamon rolls
Cook Time: 20 minutes
For the Cinnamon Rolls:
- 2 packages active dry yeast (4 1/2 teaspoons)
- 1 cup lukewarm water
- 1 teaspoon granulated sugar, to proof the yeast
- 6 tablespoons shortening (Crisco)
- 1 cup granulated sugar
- 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- Softened butter (about 1/2 cup total)
- Brown sugar (about 1 1/2 cups total)
- Raisins (about 1 cup total)
- Cinnamon (about 2 tablespoons total)
For the frosting:
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- Add yeast to 1 cup of lukewarm water and add the sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, 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.
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, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
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. 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.
7. 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!
Note-my dad never measures the butter, brown sugar, raisins, and cinnamon, but I estimated in the ingredient list. Divide these ingredients between the two halves of dough. My dad is always very generous with the ingredients! You can refrigerate the rolls overnight and bake in the morning. Put the rolls in the pans and cover with plastic wrap. Refrigerate overnight. In the morning, pull the rolls out and let them come to room temperature and rise a little. Bake and enjoy!
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