Cinnamon Rolls

By Maria Lichty

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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

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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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Homemade Cinnamon Rolls
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Best Cinnamon Rolls

My dad's famous cinnamon roll recipe. They are the BEST cinnamon rolls ever! We call them Parry Rolls!
4.80 from 519 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:


  • 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
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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. These look delicious… and I LOVE the raisins- just what I was looking for. We’ll be enjoying these for Christmas brunch this year. Thank you for sharing!

  2. Yum, those look terrific! Thanks Maria’s Dad for sharing the recipe. I’m going to give it a try. I’m on the search for the perfect cinnamon roll. Or one that ALL three of my children like! I’ve got a picky one when it comes to “rolls”. 🙂

  3. I think these are the perfect things to make for brunch this weekend when my sister comes into town! Thanks for the recipe!

  4. I can’t wait to try these rolls. They look just like the ones I love to get out. Will let you know how many lbs. I have gained.

    1. Can I make these as mini? What would you recommend as for baking time etc and how to roll if making mini?

  5. In the recipe for Cinnamon Rolls, what kind of flour does he use?
    All purpose, or self rising, cake or bread?? Help?? They sound just
    wonderful, can’t wait to try them.


  6. YUM! I usually use a Cinnabon copycat recipe with cream cheese frosting, but I’ve been looking for a glazed cinnamon roll recipe. I’ll have to try this soon!

  7. Question–so there is a total of 3 cups of water in these, or is one of the cups used for softening the yeast part of the 2 cups of hot water? I was about to make these! Hope to hear from you soon! 😉

    1. Katrina-You dissolve the yeast in one cup of water and add the 2 cups of water in later. I hope that helps:)

  8. What an awesome dad! These look incredible. I love all the filling rolled up in the dough. That makes them so good!

  9. such a fun post Maria and love the pics of dad! wish you & Josh could come for a visit – we’ll hit 90 degrees today! enjoy your time w/the parents!

  10. These…were…AWESOME! I’ve been looking for years, trying at least a dozen different recipes for cinnamon rolls, to find one that I would make my standard. I think I’ve finally found it! They rose perfectly, they were the perfect balance of sweetness and bread, the flavor and density were just right. I think I did end up having to add about 10 cups of flour (two of those were bread flour) but it was easy to work with and adjust. Thank your dad for me–I’m saving this recipe forever!!!

  11. I have to tell you…I’ve always had trouble with cinnamon rolls in the past. Too doughy, too “bread-y”, tasted like flour, etc. This was my final go, and I was far far FAR from disappointed!! These were OUTSTANDING! They are a little more work, but most definitely worth it! Thank you, Dad!!

  12. Im loving your site!
    Im looking for a recipe to prepare as gifts. Can these be refrigerated at some point overnight or even for a day or two?
    Thanks –

  13. these look delicious!! one quick question — could i make the dough, let it rise, cut it into rolls, let them rise again…and then put it all in the fridge overnight and bake the next morning?? or does the dough need to bake immediately after all the rising? just trying to cut down on early-morning kitchen time 😉

    1. Yes, you can make the dough the night before and refrigerate it. I hope you enjoy the cinnamon rolls!

    1. Did you roll them tight enough? The filling shouldn’t use out, just bubble to the top of the cinnamon rolls.

  14. Still new at breadmaking in general, any clue how to adapt to a breadmaker for the dough assembly process?

  15. I’ve made these before & they are great! Just wondering if they can be made & frozen then defrosted & baked on Xmas morning?

  16. Well, I decided to try anew cinnamon roll recipe and chose yours. I spent hours preparing the dough…..they rolls rose beautifully and then I baked them in my new oven as instructed, even though I pondered those times and temps that were soooooo different then any I had used and voila….after the 10 min at 425 and only 3 min at 350 I took them from the oven because they were burnt and uneatable……..boy was I sad and very unhappy…all that work was going to have to go into the garbage. Are those the correct temperatures and times and why am I….someone who has baked for years the ONLY one who is disappointed with the recipe? Parry, are you there to help….cause my gifts of your rolls are at my curb not at my friends and neighbor’s tables? :~(

    1. Sorry you had trouble. This is my grandmother’s recipe and my dad has been making it for years. Those are the correct temperatures. You can reduce the temperatures if you think it will work better for you, but that is the recipe we use.

    2. I had the same issue. They were already a crusty brown 6 minutes into baking at 425 but they still needed to bake through. Turned pff the oven for a few minutes then put it on for 350 for a few more minutes. They cooked probably 10 minutes total. They’re definitely browned on top but gooey inside, not too bad but more than I prefer for cinnamon rolls. Next time I’ll adjust temps and times based on other recipes to see how it goes.

    3. If it makes you feel any better i had to bake mine way longer. Sometimes climate, elevation, specific ingredients can make a recipe varry. Cooking, baking, and kids; you always have to keep an eye on what is happening.

    4. I think what happened here is something that happens a lot. You said new oven which I am going to assume is not the case with the poster of the recipe. Oven actual temps vary and at times can vary substantially. You have to know your oven, it’s hot spots, and it’s inefficiency. You should always watch carefully when trying something new until your comfortable how your oven cooks that dish. You could test the temp to see how accurate it is and to test hot spots line slices of bread covering middle rack with oven at 350. Does toast brown uniform or is one corner cooking faster, etc. 

    5. You’re probably baking them on the wrong oven rack. If the top is done and the bottom is not you need to move to a lower rack.  Conversely, if the bottom is cooked but the top is not, go up a rack. Remember, in a conventional oven, heat rises. 

  17. These sound so good! gonna bake them for christmas 😀 may i know how many cups of yeast i need to use? The quantity listed is kinda vague..

    1. That is incorrect. 1 packet of yeast equals 2 1/4 tsp. So, 2 packets is 4 1/2 tsp total.

    2. I think you are both wrong? Most “packages” of yeast are made of three 1/4 oz squares (each equal roughly to 1.5 US teaspoons). One whole package would be 4.5 tsps. So two packs or squares would be 3 tsps? This also depends on what the author considers a “package”. Do they mean a square or a package? This has always been confusing for me.

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

  19. 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.

  20. 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.

  21. 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.

    1. Would love to make this ahead for breakfast. Was wondering if there’s anyway of skipping letting them come to room temperature for 2-3 hours?

  22. 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!

  23. 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!”

  24. 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)

  25. 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)

  26. 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?

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

  27. 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.

  28. 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

  29. 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

  30. 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.

  31. 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.

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

  32. 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.

  33. 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.

  34. 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!!

    1. Holley or Two Peas, Have you tried using coconut oil instead of shortening? We don’t eat shortening either. I’d like to make today. 

  35. 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!

  36. 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!

  37. 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!!

  38. 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. 🙂

  39. 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!

  40. 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

  41. 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.

  42. 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!

  43. 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!

  44. 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.

  45. 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!!

  46. 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

  47. 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

  48. 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.

  49. These are some great rolls 🙂 Nice chewy, light, soft dough. However, I recommend typing in the beginning recipe portion that the filling is required to be a generous amount. I didn’t realize until already sliced. I just put some extra cinnamon in my icing. I should have seen the amount in the picture and taken note of that- They still are amazing. Thank you for not keeping your family recipe a secret. 😉

  50. I made these yesterday and they were absolutely amazing! Thank you for the wonderful recipe 🙂

  51. I love these cinnamon rolls. Ever since I found the recipe my husband has me make them all the time!! Thanks for such an awesome recipe!!

  52. Can you please tell me what kind of yeast you use? I would like to make these for brunch. Do you use Active Dry Yeast or Rapid/Instant Rise Yeast? Thank you! These look Ahhhhhhhhmazzzzzing! 🙂

    1. My dad uses Active Dry Yeast. We’ve made the recipe with rapid rise and it works great too!

  53. I am so excited to bake these BUT how much butter do you use? The recipe is vague.. How much butter should I use?

    1. My dad never measures the butter. Just spread soft butter over the entire dough, like you are buttering bread. My dad is pretty generous. I hope that helps. Next time I make them I will measure that part:)

  54. I keep coming back to this recipe!! I have to make these because they look the best! I’m guessing the butter would be melted, right? 🙂

  55. Thanks for sharing this wonderful recipe we would love to drop in when your dad is cooking we will bring our coffee only kidding I will make some of these vey soon and thank you again for sharing

  56. I have the dough for these rising as I type – I can’t wait! I used Trex instead of Crisco (I live in the UK so we don’t have Crisco) . I used half the recipe, since when I started making them, I figured 30 rolls would be way too much. But now I wish I’d done the whole recipe – I could have frozen them for another day! Oh well. I will let you know how they turn out. 🙂

  57. I have tried many recipes and they all were tough, heavy, too bready, or soggy in the middle. I can stop looking now! These turned out light and heavenly! I did bake at 425. I was afraid they would burn like one person commented. They turned out perfect. Thank you for the recipe!

  58. Thanx for the recipe , it looks great .. but i have a little problem making cinnamon rolls :

    before putting it in the oven it looks great and steady !
    when its out .. it falls and rolls separate a little ..
    height goes down

    i wanna know how to keep its height and how to keep rolls stick together while baking

    Thanx again

  59. My sister and I don’t get a chance to see each other often enough, and on the Wed. before Thanksgiving we decided to make cinnamon rolls together. These were unbelievable. My dad, who is notorious for taking a piece of cake at a buffet and then eating only the frosting, even remarked that these didn’t need any frosting (so we didn’t frost ’em). They were gone in no time, even though the recipe made 41 rolls for us (we must have cut them too narrowly). Wowza!

    Also, we did end up pulling them from the oven a bit before the times in the recipe as they were getting done quite quickly. (We didn’t cut them THAT narrowly!). Also, any hints for how to roll that dough out so thin?

    Thanks for the recipe!

  60. Hi there, I’d love to surprise my fiance and make these for the holidays. I’m not a baker at all….what kind of pan do you put these in – a cookie sheet or a 9 X 13 pan? Also, does it just make one big log, or will there be more than one? And finally, if you had to guess the diameter of each when he’s cutting them with the string, how wide are they? Thanks so much for sharing!!!! (and happy holidays!!)

  61. I just want to say I made these last night and they are absolutely the BEST rolls I have ever had! And to top it off, I successfully made them – I always struggle with bread making/doughs, etc. and these came out beautifully! I did end up adding 8 cups plus of flour because my dough was soooo sticky and wet – it ended making such a beautiful clean dough to roll out – smooth! So awesome, thank you!! And thanks to your Dad for letting us have his recipe!! (and I doubled the frosting and added lots more powdered sugar to thicken the icing)

  62. I just whipped up yet another batch & I am dropping off trays of to be cooked rolls & a jar of icing to friends for Christmas breakfast tomorrow! I know they will love them as much as we do!

  63. This is my second year making these for Christmas! I made them again because my mom requested them. She said they were so good 4 days after. Then my grandmother froze some and they tasted like the day I made them 4 months later. 😉 I need to make them more. practice makes perfect:)

  64. Found this recipe through Pinterest. My sons and I just had an evening of baking an these were a huge hit! They were delicious. Didn’t add the raisins, but will probably try pecans next time. Thanks for sharing.

  65. you ask for 2 packages of yeast but mine doesnt come in packets its all in one jar. So how much does 2 packages equal to measured out?

    thanks ^_^

  66. Thank you so much for sharing your recipe! I have been searching for a beloved family recipe to try! Can you tell me how fat you cut them, guessing 1 inch?

  67. Hello
    Okay, these are the best cinnamon buns and I have made these several times. My only problem is every time I make them the dough is way too soft to the point I have trouble rolling them up and placing them. Can anyone make some suggestions because I’ve even tried leaving the window open until I place them in the pan.

  68. Tell your father thanks so much for sharing and I would like to tell you thanks for sharing his picture. What a handsome young man your Dad is!

  69. I love cinnamon rolls and am always on the look out for new recipes. These look totally awesome but sorry, I have to omit the raisins, dont like them at all. I like cinnamon rolls with cinnamon and brown sugar and with nothing else coming between me and those wonderful flavors. Iv been using the floss/string trick for years, long before the internet. Back when you got your baking tips from magazines lol. The first time I tried it I used sewing thread. It worked great!!!! Congrats to your dad for a wonderful recipe!!!!

  70. I have tried baking cinnamon rolls previously and have had no luck with finding a great recipe…. I decided to give this recipe a go.. Loved the pictures and this recipe sounded fairly straight forward. I decided to halve the mixture to make 15 and they turned out perfectly!!! ABSOLUTELY in love with this recipe… The rolls were so soft and so delicious.!! Thank you very much for sharing your family recipe.!!!

  71. I read through all of the comments before asking this question, just in case it was a repeat. 😉
    Maria, does your dad divide the dough into 2 parts before placing the filling? His rolled up dough was alot skinnier than the tree trunk I was rolling up! LOL
    (And I didn’t have enough counter space to stretch that thang to re-create the photo!)
    I followed the recipe exactly as written. Unfortunately, I had so much stretchy dough I couldn’t wrap it quite as tight as I wanted, so some of the center pieces were a little harder to keep from spreading out when cutting and didn’t bake quite as fluffy. Should I have used more flour when kneading?
    Now the rolls cut from the ends of my ” tree trunk” were light, fluffy and oh, so yummy! I want to make them again, like ASAP, so I can figure out what I did wrong. The dough is absolutely fantastic!! So glad your dad shared his secret recipe with us. Thanks!

  72. Hi there ….. I don’t know what I am doing wrong I follow step by step but they would not rise !! Please help this is my third try thank you

  73. I love this recipe! Just made my second batch of cinnamon rolls tonight and put half in the fridge to bake in the morning and half in the freezer. I’m hoping the frozen ones will be just as good! One batch just makes too much for my little family to bake all at once. We’ll see! Thanks for a great recipe :0)

  74. Thank you for sharing your Dad’s recipe! These rolls are amazing! My family loves them and I feel very happy making them. I shared these with a neighbor recently and her mother who is in her 70’s and called me after she devoured one. She said the rolls were the bomb. I chuckled at that comment even after we had finished the phone call.
    Thanks again!

  75. Can I cut the recipe in half? I know it can be tricky with baking. I am planning to make these in the morning with my 4 year old daughter. I grew up baking with my Grandma and I would love for her to have great kitchen memories too.
    Thanks for sharing!

    1. Hi how did it come out with you cutting the recipe in half …I want to make these but I want to cut the recipe in half

  76. How far ahead of time can I make them before cooking. Thinking Easter brunch, would like to them the morning before?

    1. You can make them the morning before. Just keep them in an air-tight container. Enjoy!

  77. If I were to make these the day before, should I let them rise before putting them in the refrigerator?
    Thank you!!

  78. I just made these this morning. I’ve tried 5 or 6 different recipes but they were never the one that I wanted to keep for “my” signature recipe. THIS recipe is a keeper. The only thing I will do different from now on is to roll them smaller. The size of the roll I made was huge (still delicious – but huge).
    Thank you, thank you, thank you for this recipe!

  79. I lost my favorite recipe for THE BEST Cinnamon Rolls….the recipe had instant vanilla pudding in the dough…does anyone have this recipe?
    The dough was made in a bread machine but did not have to be.
    This recipe sounds good to but the other was fabulous!

  80. Hi I am from NZ and would like to try this recipe. How much yeast does this recipe need? If you could give a measurement in spoons or grams… which ever is easiest. These look so delicious!! I can not wait to try them 🙂

  81. These looks scrumptious. Just one question, what measurements do you roll out the rectangle? Thanks.

  82. This is a great recipe. I have never been able to make bread well but i think i did a pretty darn good job on these 🙂 …I am eating one right now, yum yum!!! Thank you!

  83. I can hardly wait to try these wonderful cinnamon rolls especially since they have raisins.

    Whenever I see cinnamon rolls in a bakery, the first I thing I ask is do they have raisins?” The answer is usually no.

    I did not know that so many people do not like raisins.
    My brothers suggested that I carry a small box of raisins with me at all times.

    Thanks for the recipe

  84. For the yeast I bought one that says rapidrise highly active yeast. Is that the same thing… its my first time making cinnamon rolls.. so I’m nervous

  85. When I was a 4-H’er, I made cinnamon rolls competitively. One think I did was soke my raisins in warm water, drain and add. They don’t dry out as much during baking. hope that help….

  86. Saved your recipe for future use. Got up at 5:30 this morning and got the dough started. By 8:30 a.m., they were ready! The Man was standing over them asking if he could dig in. They were a hit! My Grandmother made really good cinnamon rolls of which I don’t have the recipe but these tasted as good as hers. Definitely a keeper! Thanks for posting!!!!

  87. In step 3 you say remove mixture attachment. So you’re using the mixer up to adding the eggs. After you stir in the remainder of flit as in step 3 you’re no longer using a mixer? Just questioning cause I know my small mixer can’t handle all thT flour Can’t wait to try these. I don’t like that there isn’t measurements on filling can u give me an idea on measurements. Also how long should the long roll be and how thick do I slice each roll? Thanks!

    1. I updated the recipe a little bit. I hope that helps! My dad isn’t good about measuring since he has been making this recipe since he was a kid! Sorry! I hope you enjoy the cinnamon rolls!

  88. Thank you very much for sharing this recipe! I’ve been mouth watering at it for a while, and would really like to make those rolls. What yeast do you use? is there a special brand you recommend? I’ve had trouble in the past finding a good yeast that makes light and fluffy rolls. Thank you for your help!

  89. Made these yesterday to kick off college football season. Made the dough the night before and started rolling it out. I’d mostly looked for a recipe with favorable comments and this one had a bunch of positives, but I forgot to look at HOW MANY rolls it made. Realized I’d be giving rolls away to neighbors because there was no way we’d eat them all.

    Rolls came out perfect. Fluffy and light. Each was the size of small saucer. Everyone in the family raved at how good they were.

    I did cut back the initial temp to 400 and the lower temp to 325 as I was using a dark non-stick pan for one batch.

    Thanks for sharing!

  90. Made these today and they are so good. I’ve already had 2 and I haven’t made the frosting yet…lol. Thank you for the wonderful recipe, will be the only one I use.

  91. Hello! These sounds wonderful. I have a bread machine recipe that I like but I think I will try these in the bread machine sometime. I was admiring the pics and your dad’s cinnamon sugar shaker is something I would like to buy. It looks like a special lid for any type of ball or mason canning jar…is that correct? Where could I find one like it? Thanks!

  92. Can i use butter all the way instead of shortening. We don’t have shortening here except several specialized shops scatered in the city. And i never liked it, very hard and solid. Not sure how it looks in states.

  93. Omg this looks awesome! I wanna try it but I have no shortening. Can I omit it? What’s the shortening use for anyway?

  94. Mine burn’t. I was suspect of the 425 degree’s.

    Not as crazy about this recipe as others that posted.

    I’m still looking for the ideal cinnamon bun recipe.

  95. Made these for my family today during a rainy day off from work. I had my doubts halfway through, right after I finished mixing the dough. It seemed too sticky. But I added more flour, like you suggested, and generously doused the counter with flour as well. I was 100% satisfied with my results! So glad I followed through till the end, they were soft but not doughy. They sprang up a LOT, they were really giant when they finished, next time I will add more cinnamon and brown sugar to accomodate all the dough! This recipe is a keeper in my house!

  96. I made these tonight with my daughter, came out great… Though next time i will put more sugar and cinnamon and probably leave the icing out. Made 32 and 6 went straight away. I wonder if i can freeze some for another day? I wasnt sure on the icing but the end result came out just great. I was impressed. Took a good 3 hours from start to finish.

  97. Can you make ahead and freeze these rolls? If so, do you bake, freeze, and then reheat them in the oven; or just freeze, thaw, then bake? Thanks for the recipe!!

    1. You can freeze the finished rolls. I would freeze the unfrosted and then frost them after they defrost.

  98. I’m making these for Sunday conference morning and was wondering if I could make them the night before and put them in the fridge? If so, would I make them and let them double in size and then put them in the fridge? Or let them double after they come out of the fridge and then bake?

  99. How long does the second rise generally take and if you want to bake the next morning you would do both rises, refrigerate then remove and bake with no additional rising correct?

  100. Making these right now!! They sound and look absolutely delish in the pictures so I hope they turn out the same!! Thank you for sharing the recipe!!:)

  101. I just wanted to let you know I made these AGES ago. This is hands down the best cinnamon roll recipe out there. They are phenomenal and I have zero desire to ever try another recipe. Tell your dad a big thank you from Tampa, Florida. Congrats on the new baby, he’s a charmer:)

  102. HAD to leave feedback on this awesome recipe.
    As I live in UK I had fun trying to ensure I got the correct measurements for the ingredients but it seemed fine….until I got to kneading the dough. There I was in my kitchen giggling my head off because the dough was soooooo sticky. It clung to my hands and I ended up with bits of dough stuck to everything in the kitchen. Calling my husband for help he poured a ‘little’ tiny bit of flour on my work surface. No…LOTS of flour please I said as I hit the side of the packet with my elbow. Flour EVERYWHERE which I promptly made a hundred times worse by slapping the sticky dough onto it and flour flew across the kitchen. Things were NOT looking good. Then suddenly I had added enough flour and the dough came together nicely. Next problem…convert farenheight temps to celcius (I settled on 220C and then 180C). Popped the rolls in the oven and kept my fingers crossed that they would cook through as 10mins and 5-7 mins hardly seemed long enough. After 10 mins I turned the temp down and decided to cook for 7 mins to be sure they were cooked. HA….I really only needed another 5 mins as they JUST started to singe around the edges. Oh ye of little faith….I should have trusted your dads recipe because the rolls were AWESOME……….just like the Cinnamon/sugar rolls I had when I was in USA visiting Disneyland many years ago. Thank you (and your dad) for such a brilliant recipe….this is most definitely a keeper….forever 🙂 Yummmmmmmmmmmnnnn 🙂 🙂 🙂

  103. Like many others, I’ve tried so many recipes for cinnamon rolls, nothing is compared to this recipe. The dough just melts in the mouth! Thank you two peas and thanks to papa Parry, pls tell him that his recipe reached the Middle East and particularly Lebanon. I too didn’t measure the filling ingredients, I just eye balled it and was generous. I didn’t use raisins, but cover the greased pan with chopped pecans before lining the rolls. I had to use over 10 cups of flour to reach the right dough consistency. I guess the secret for this amazing recipe and beautiful dough texture is the fact that you dissolve sugar and shortening in hot water before you knead in the flour. Simply Perfect!

  104. Have you ever cut the recipe in half? This will make WAY more than I need and I was wondering if you’d ever made a smaller quantity.

  105. Mandy, I don’t know if you’ll see this, but I have always cut this recipe in half and it’s been fine! It’s so good!

  106. I spent 3 hours making these yesterday, the recipe looks delicious. First I did not know how big to roll my rectangle….can you include this in the recipe if possible? Also, no dough thickness is included which would be solved with the rectangle size issue 🙂 I had difficulty with fitting 15 rolls into a 9 x 13 pan….I believe the pan should be bigger, so I just made 24 rolls out of this same recipe. THEN I also believe as others have stated that your cooking times may be incorrect. At 425 in a brand new oven, the tops of the rolls burned, then moving to 350 for just 7 minutes, the insides of all my rolls were raw. I was disappointed that all that work went into the trash can. I will try again because the taste of the dough that was cooked on the very outsides of the rolls was delicious. I will also try to make 30 rolls and use a bigger cooking sheet. Even at 12 rolls in a 10 x 14 inch pan, the rolls were touching each other even before they rose, not sitting side by side as in your pictures. All of this undoubtedly accounted for the centers being raw…..too thick dough, too small pan, incorrect cooking times.

  107. Those buns looked delicious! I am going to make them for Christmas morning. I pinned this recipe to my Breakfast Board, but tell your dad I did not use his photo as the cover!

    1. My dad will appreciate that. He is a little embarrassed by this post since it is one of our most popular recipes now:)

  108. I prefer rolling to like 1/8th or 1/16th inch, that means more layers of dough and sugar and butter and gilling; Awesome!

  109. Thank you for sharing – I love that your Dad shares such a wonderful tradition with his family – that is such love and now the world. Baking these on Christmas morning for my family all the way on Vancouver Island, BC, Canada – Merry Christmas!!!

  110. I’m five years late finding this post but want to give it a try! Do you think I could substitute coconut oil in for the shortening? Also have you noticed difference in baking time due to elevation difference between Illinois and Utah?

  111. I did half the recipe and ended up having to use 7 cups of flour for just half… The dough was just not workable. I hope these turn out…

  112. These just came out of the oven and they are AH-MAZING! That dough is so so so soft and delicious! I have tried countless cinnamon roll recipes over the years, which can all be thrown away because these are THE BEST!

    I managed to make 4 pans of them – 44 rolls. I was generous with the filling ingredients, and put some of the icing on top. The icing was a little too sweet overall, so it might not be needed.

    My 2 yr old and 5 yr old don’t eat cinnamon rolls. Ever. They are eating these.

    Thank you for sharing your family tradition. This will now be part of mine.

    Happy Holidays!

  113. First time making homemade cinnamon rolls for me! Thank you for this most delicious cinnamon roll recipe! My husband said it was the best cinnamon roll he ever ate and I agree! Thank you for sharing! You have a lovely talented dad! Merry Christmas!

  114. Let me just say Thank you to your Dad for sharing amazing cinnamon rolls! They are so deliciously amazing 🙂 I just pop them out of the oven and poured the icing on, and half of them are gone already.’s only 12:30 am!!!

  115. As a tradition every year I make cinnomon rolls for Christmas morning. This year I thought That I would try a new recipe. They looked beautiful baked. The family dishes up their cinnamon roll and started to eat them and asked if I did something different to them. I stated that I made a new recipe this year. Why they asked? I seen this recipe on pinterest and the reviews looked good So I gave it a try why not. My family was not happy at all. They didn’t have that yeasty sweet taste that we all love. I will stick with my favorite recipe that everyone loves. I always get requests for my recipe. Not a keeper for me.

  116. Thank u so much for this great recipe!! We made these for Christmas and I can’t believe how great they turned out. They loved it. Thanks for sharing. Merry Christmas 🙂

  117. I made these last night following the recipe exactly (experienced prize winning baker) but the dough was VERY wet and I ended up adding at least 3-4 more cups of flour to be able to work the dough. It did rise and they baked up but they were not very tender and too heavy thanks to all the extra flour. It didn’t stop our guests from eating them but I do not like the feeling of a huge weight sitting in my stomach! I will try again!

  118. Hi there! Thank you for the recipe.. i am making these babies now.. the thing is i kinda added more flour than the recipe… i think i added until 9cups coz it was too liquidy at 7cups… i hope i did not ruin it… its proofing now 🙂 tell you later how it goes after all the process 🙂 crossing fingers 🙂

  119. I made these Perry rolls today. Very pleased with outcome. However, I had to add an additional cup of flour (8 cups flour total) so it wasn’t so sticky. I also added an extra 10 minutes to the 350* Cooking time.

  120. I just made these today. I have cooked/baked most all of my life, and these are hands down, the best cinnamon rolls I have ever had!!!!!!!!!

  121. Oh my gosh!!! Please thank you dad from us!! My nine year old daughter and I live in China right now and missssss baked goodies. These are so delicious they brought tears to my eyes! My dad also loved to bake. He would have given these our families “best ever” award! Thank you so much for sharing,

    Billi Jean

  122. Thank you so much for this recipe. I tried it out today and it was
    a hugh success. They were so easy to make and Tasted as good as they looked.
    Please thank your dad for sharing this recipe as i have wanted to try and make these for a long while but this is the first recipe that looked and sounded really good.
    I added chopped pecan nuts to one of the batches and they were really yum with the added texture. Thanks again from a kiwi living in oz.

  123. I’m making these tomorrow. Could you please estimate the time it takes for the cinnamon rolls to rise until double?

  124. I made these this weekend and they were amazing. I had never made cinnamon rolls from scratch before so this was quite the experience for me. For anyone reading this, please note that this makes a LOT of dough. Have your flour ready, you’ll need it. This made exactly 2 9×13’s and my rolls were quite large. Very fluffy, very good. I would make these again for sure:) Thank you for sharing the recipe.

  125. Christy Koury, I set mine in a bowl covered loosely with plastic wrap and they were ready to roll out by the time I got out of the shower and dressed (about 1/2 hour).

  126. Your dad bakes the same way I do; no measuring. 🙂
    When I remember, I like to presoak the raisins in hot (boiled) water so that they’re extra juicy.
    My rule of thumb for cinnamon is, when you think you’ve added enough, add more.

  127. Love this recipe….just enjoy as much time as you possibly can with your Dad. I miss mine sooo bad. ♡

  128. My family and I are addicted to this recipe. When we want something sweet, I make lots of these yummy cinnamon rolls. We have also made some of your other recipes as well. Thank you very much for sharing these with us!

  129. These look AMAZING! I love that the ingredient fit what I feel a cinnamon roll should be and not some of those short cut ones I keep finding! I cannot wait to try these out!! Thanks for sharing this again in your email for me to pick up!

  130. Yesterday I was on the hunt for the best cinnamon roll recipe. I tried 4 different recipes to see which one was the best overall and guess what, ding ding ding….You’re the winner!…or your dad is the winner! I did omit the raisins this time, but will try them next time. I like how the recipe makes two batches of rolls and rises super fast. Thank you for sharing. Now I’m about to go make a few of my friends happy by delivering some super yummy cinnamon rolls to them. Thanks again!

    1. My dad uses active dry yeast, but I’ve used instant before and it works too!

  131. These rolls are fantastic!! I didn’t have any trouble following the instructions or with the baking temps. I used a cream cheese icing recipe just because I knew my audience and they would expect cream cheese icing, haha! The only thing is for the filling I would make sure you have at least 2 cups of brown sugar, I used way over 2 cups (maybe almost 3) for my filling and they were great, not too sweet!

  132. OH and I should note, I made the dough and prepared the rolls a week ahead and just froze the uncooked rolls. Took them out of the freezer and placed in a greased pan for an hour and a half prior to baking and they turned out great! So yes that can be froze, I would highly recommend only freezing them raw so you can fresh baked buns whenever you want!

  133. I made these the other day, and they are really good. I had to use more flour, and the dough still was somewhat sticky, but I run out of flour so I had to finished them that way; but anyway they are delicious. I used lard instead of shortening (I feel it’s a little bit more healthy), and chocolate chips instead of raisins (since I don’t like them).
    Thanks for sharing!

  134. These are WONDERFUL! I did overproof them a bit, but they are super tasty. I adjusted the over temp to 400 degrees for 10 mins and then lowered the temp to 325 degrees for 5-7 mins.


  135. These were tasty. DELICIOUS! I did adjust the oven temp to 400 degrees for 10 mins and then lowered the temp to 325 degrees for 5-7 mins. I overproofed them a bit, but they still were good.


  136. Recipe turned out really great! I agree with another commenter that about 10 cups of flour is needed for this recipe to get a dough, rather than a batter.
    I’ll be making it again in the future. Thanks!

  137. This is a GREAT recipe, thanks so much for sharing it!! I love the loose measurements for the filling and the dough is very, very light, fluffy and a pleasure to make. Lard to the rescue again!! I live in Australia and my husband is from West Virginia and he gives them a big USA thumbs up! Thanks so much 😀

  138. Thanks for sharing this recipe! I made it today for my dad who loves cinnamon rolls. I added some cinnamon chips, too, and the flavor was outstanding. Your dad is right about the raisins. They really turned up the volume. Hope your Father’s Day was the best! Thanks again.

  139. I have made so many cinnamon roll recipes, but these are BY FAR the best ones I have ever made. First of all, the dough is such a joy to work with. Rolls out like velvet. I always end up with 2 15 x 10 pans of the rolls, and end up freezing one of them (they taste just like they are fresh from the oven when you thaw them). I will never try another recipe….why would I when I have found perfection!

  140. These are the best cinnamon rolls you will ever find! I’m only 12 and I decided to make these after finding the recipe on Pinterest. The night before I made the dough with a hand held mixer (we don’t have a stand one) and I put it in the fridge until morning. Then while my mom was sleeping I rolled out the dough and put all the ingredients on it and rolled it back up. I used a bread knife to cut the cinnamon rolls. One half of the dough made about 8-10 of them.

    When they were done and frosted, my family came to eat and kept commenting how they tasted similar to Cinnabon’s! Thanks for sharing this recipe and tell your dad thank you! I will definitely be making these again!

  141. I made these for my coworkers early this week and I got compliments on them the entire day! This recipe was so easy to do and the only thing I found was that mine required a few more cups of flour than was given in the recipe. I will never make cinnamon rolls with any other recipe again.
    The fact that this is a cherished family recipe makes these even more precious. My late mother was a brilliant cook and baker and she never measured anything but she did manage to write her most special recipes down for me and so I love to make her family recipes even though they never quite come out the exact way I remember hers. That special ingredient was no doubt the love she imparted into her cooking.
    Thank you for sharing your father’s recipe with us. Truly the best I’ve ever had!
    God bless you and your family

  142. I made these for my co-workers early this week and I got compliments on them the entire day! This recipe was so easy to do and the only thing I found was that mine required a few more cups of flour than was given in the recipe. I will never make cinnamon rolls with any other recipe again.
    The fact that this is a cherished family recipe makes these even more precious. My (late) mother was a brilliant cook and baker and she never measured anything either, but she did manage to write her most special recipes down as accurately as she could for me. I love to make her family recipes even though they never quite come out the exact way I remember hers. That special ingredient was no doubt the love she imparted into her cooking.
    Thank you for sharing your father’s recipe with us. Truly these are the best cinnamon rolls I’ve ever had!

    ~God bless you and your family

    1. I am so glad you like the recipe and were able to share the cinnamon rolls with your co-workers!

  143. Check out a special cinnamon at Vietnamese Cinnamon. Worth the money to pick up especially if your Dad is know for his cinnamon rolls. This cinnamon is sweeter and richer than the one you buy in the grocry store. I have my neighbors hooked on it!

  144. I made these this morning and the recipe made 4 dozen. I had cream cheese icing from another recipe. Used that and loaded with pecans and raisin. Everyone loved them. I shared them with the neighbors. I will definitely be making more for the group. Easy and I had fun making them. Thanks for my new recipe. Taste just like Cinnabon bake shop. Thanks.

  145. This recipe really works. I have made these for our first day of term….if they last this long!! Say thanks to your Dad.

  146. I usually am weary of trying recipes that don’t have exact measurements because I’m always nervous I will somehow screw it up. With these, I just slathered on some soft butter and plenty of brown sugar and cinnamon. I was a little worried it would not be enough, but they were great! Seriously. These cinnamon rolls are wonderful and I may never use another recipe ever again. The only negative I had was that I wish my kitchen aid was large enough to make the entire recipe. 🙂

  147. These were so yummy and my husband and and boys thought so too! I halved tbe recipe and I don’t think I used enough flour, I stopped at 5 1/2 cups. I will definitely make these again and try adding more flour to get the dough less sticky. Thanks for sharing this!

  148. I tried these again this week and determined I goofed up somewhere last time. These turned out amazingly good!

  149. These are amazing! And because of the way this recipe is written I have now figured out how to make bread. 🙂

    I will say, I had to add a total of 10 1/2 cups of flour! so when I write it down for myself I think I will alter the amount of flour stated. It’s also clear to me that next time I need to double the frosting recipe. 🙂

  150. I made these for a second time today using a 9×13 pan and it was a mess. The outer part browned beautifully, but the inner part was still raw rough. Uggg. The first time I made these I used a bigger pan…….a cookie sheet and the end result were flatter buns, but at least they were baked thoroughly.

    Secondly, the temperature seems to be a issue again. I had to adjust my oven so many different times this second time around.

  151. These are delicious and definitely affordable for college students!!! Thank you for sharing this recipe. This is one of my roommates favorite recipes I’ve found so far on Pinterest. Definitely keeping it just wanted to say thank you!!!!

  152. Love your story & recipe of your Dad’s awesome cinnamon buns!

    Could you use butter instead of shortening?
    And would you use the same amount or would that need to change for butter?

    Thanks, looking forward to making these 🙂

  153. I made this last night and they turned out great. The recipe was really simple and easy. I’m 16 and I did it all by my self without any help. I had to hid the buns from my family because they won’t stop eating it. Thank you so much for sharing your recipe.

  154. I made these last night and they turned out great. The buns literally melt in your mouth. recipe and instructions were really easy to follow. I’m 16 and I made it all by myself without any help. I now have to hid the buns from my family because they won’t stop eating them because they are so good. Thank you so much for sharing this recipe.

  155. I make these tonight & my house smells so good! If they taste 1/2 as good as they smell they will be my go to cinnamon roll. Thanks for sharing

  156. Oh my goodness! These are delicious! My family loved them! With or without the icing they are fabulous! Thank your dad again for allowing you to share is recipe!

  157. Wow! Seriously these rolls will put Cinnabon out of business! Made them for the boys at the fire hall and they were gone within minutes. By far the best cinnamon rolls I have ever had. Thank you so much for sharing!

    1. Yes, you can make the cinnamon rolls without a mixer, you will just have to do a lot of kneading.

  158. You have received so many wonderful comments about these rolls and I just have to add to it. These have been the only rolls that I have made since finding this recipe a few years ago. Thank you for putting it out on the internets and thank you to your father for sharing his knowledge. This is a recipe that will carry on to the next generation. My family loves them! Thank you!!!

  159. I made these today and they are amazing. The only adjustments I made was I used lard instead of shorting because it’s what I had on hand. And I changed the cooking temperature to 375 F and baked them for 30 minutes. Delicious. I have made a lot of different cinnamon bun recipes in my day. But these will be my go to recipe from now on.

  160. Nice quick recipe. Enjoy them although I’d suggest to use more softened butter for the filling. The taste is awesome, I just like them goo-ier!
    Thanks for the recipe, I’ll definitely make these again. ☺️

  161. Hello! Thinking about making your cinnamon roll recipe for the holidays but I was wondering if you can make these the night before and bake them the next day? Thanks!

  162. Looking forward to trying this recipe! i don’t cook with shortening however, would I be able to substitute the shortening for butter? And should it be room temperature? Thanks!

  163. I am going to make these for my hubby and I on Christmas – can’t wait to surprise him!! Thanks for the wonderful recipe.

  164. These look absolutely perfect! Love that they are your dad’s recipe! Cinnamon rolls are a favorite and I can’t wait to add this to our Christmas morning menu 🙂

  165. This is a fantastic recipe and so easy. I doubled the amount of ingredients for the filling- I put 1/2 stick of butter and a cup of brown sugar in each of the rolled logs. We like a lot of filling 🙂

  166. It’s almost dinner time and all I can think is I really want one of these Cinnamon Rolls right now! I can’t wait to try them!

  167. Wanted to make these cinnamon rolls for Christmas morning. I began preparing them on Christmas Eve and intended on letting them refrigerate overnight and finishing them up on Christmas morning. I did not want the full recipe for my family of 4, so I halved all the ingredients. My dough was extremely runny! I could not knead it at all. So unfortunately it all went into the garbage 🙁
    I checked and double checked all my steps and ingredients that I added. Not sure where I messed up. I was so excited about making these! Maybe making the whole recipe would have made a difference? However, for now I’m going to blame the 90% humidity that we are having here in Florida.

  168. These look delish! At the beginning it says to sprinkle some sugar with the yeast Is that a separate amount from the cup of sugar?? Thank you!!

  169. Made this today for Christmas breakfast. Halved the recipe. Dough so very wet after using the dough hook. Added lots of flour at that step, and lots more when trying to knead, which was impossible given how wet it still was. After getting the flour right, I followed the recipe as written. Because I halved them, I wasn’t sure what type of pan to use. I was worried that a baking sheet would be too large, and that the rolls would fall apart. I chose a round cake pan, and the rolls touched each other when fully risen. Mistake! Our oven runs hot, and even with baking the full time, they were uncooked where the rolls were touching each other. Kind of gross. We put them back in for longer, but then the ends got too hard. Hubby was gracious, and the parts that were cooked had a good flavor, but i won’t be making these again.

    1. We have never tried halving the recipe. Sorry you had issues. I noted in the recipe you might need more flour, it depends on the climate, etc. You want the dough to be satiny.

  170. Thank you for sharing your family tradition. We made these today and the recipe and method were both perfect! These taste just like the cinnamon rolls my grandmother used to make every year for Christmas, but we didn’t have her recipe–now we can relive that memory. Thank you, again!

  171. hey, I just made these and they are amazing! with my other cinnamon roll recipe, they were fine if you ate them warm, but as soon as they cooled they’d taste stale and get all hard immediately. Not these though! they stayed fluffy and yummy cold as well. I made half the recipe since my small family can’t eat 30 rolls and it made exactly 15 rolls. thanks for the recipe!

  172. Made these New Year’s Day for breakfast! Yummy! I do think you need to add more flour though, it was sticky but was workable! Do you need to use the stand mixer?
    I love all of your recipes! They are awesome! and a cute family!


  173. It looks like an excellent recipe, very similar to which my mom used to make on the farm. I have lost her recipe so am going to try this one. Can you please tell me the approximate size you roll the dough too. And is it necessary to spray the pan before placing the rolls in as I noticed some comments on sticking to the pan. 

  174. I want to make these for my husband, so sick of buying inferior ones at the store. I do not have a stand  mixer, will a hand mixer work as well?
    Thank you for sharing a treasured family recipe. Now that my parents have passed, every time I make their favorites, it’s an event!

  175. Hi!!

    Would really love to make these buns but don’t have a Stand Mixer, can these be done by hand? Old fashion way? Any suggestions?

    Thank you

  176. These sound yummy. Have you ever used butter instead of Crisco? I would hate to buy shortening for one time use. Thank you.

  177. Made these tonight exactly as written (except halved) it was my first time working with yeast so I was worried how it would turn out. I would say that for my first time they were pretty darn good! I did have to use more flour as the dough was a gooey mess at first. I would also definitely double the filling inside, it had a good flavor but it wasn’t dripping out gooey like I like them! I also cooked exactly as written and although the outer ones turned out great the middle buns were a little doughy. Hoping some time in the microwave in the morning will resurrect them. great recipe!

  178. Very good cinnamon rolls.  The dough was incredibly sticky at 7 cups of flour, added a couple of cups while kneading it.  We baked according to the directions with the two different temperatures, something I have not done while baking cinnamon rolls.  Delicious!  Made for a good addition to our ‘snow day’ baking/cooking feast!  

  179. These look beautiful and it’s a sweet post. I was just wondering what type of yeast you’re using? I hope I’m not asking the same question as someone else but I tried to look for the answer and didn’t find anything…my apologies if you have to repeat yourself.

  180. I made these today.They are Awesome!! Followed the recipe exactly and they are the best ever, and pretty easy to make. I did use more fillings than your recipe stated. And put a little more butter in my glaze. I also used heavy cream instead of milk in the glaze. I put it on while still warm and just kept the rolls in the still warm oven. Glaze hardened to a flaky delicious glaze. I also froze one pan to cook another day. Thank your wonderful dad for sharing this amazing recipe !! Give him a hug for us all.

  181. Hi there! So I made these amazing delights a couple of weeks ago and I live in Texas. I am soon to be in Colorado and wondered if you might have suggestions for any baking adjustments I should make for the change in altitude! I just want them to come outnas amazingly aa they did the first time!

  182. Never using this recipe again. Test your recipes, please. Flop. I have been baking for years, this recipe did not work at all

  183. They are THEE best, trust me  I have made many recipes of sweetrolls.  We were snowed in for a few days here in good ole TN and I got a cravin for sweetrolls. I have followed you all for YEARS and love anything I have made of yours. 
    These were a hit. Delicious!!

  184. The cinnamon rolls look scrumptious. The recipe under the picture is for “Sticky Chicken Drumsticks”. This is the page where you “Pin It”

  185. I wondered if you could suggest adjustments that would need to be made for being at a high elevation. Around 5000-6000. I made them at around 700 and they were perfection!

  186. my second batch of rolls are just baking now (small oven!) and it smells so good! i have swap the raisins for pecan nuts; Thanks for this recipe, i am french and i have been eating these once in Canada! i nearly burn myself tasting the first batch: awesome! thank you to your dad too

  187. I’ve made these and they are heavenly! Everyone I’ve made them for LOVES them. I want to make them again this weekend and bring some to some friends, but allow them to bake them themselves. Can these cinnamon rolls be prepared the night before and baked the next day? If so, would anything change? 

  188. I made these with my little girl and not only did we have fun making them, but they are AMAZING! Thank you to you and your dad for sharing the recipe. Our family loves it! 🙂

  189. I seen this looking yummy recipe here on Facebook. How I do love homemade cinnamon rolls. I am so excited to make them for my family. They look yummy!!! Thank you for sharing. You family recipe

  190. This recipe was easy and came out great. had to bake these longer than stated, but it might be my oven. I ran out of brown sugar so I made rolls out of the extra dough. I look forward to trying more of your recipes. Thank You

  191. The recipe is great. I just did the rolls today and they turned out great which is a rare thing for me :)) God bless your dad and your family. Thanks for sharing this amazing recipe with us 🙂

  192. This recipe looks great so I am going to try it. I think I should split it in half as I only have 1 pack of yeast. Wish me luck  daddy o cause here I go.. It is so nice to see a guy in the kitchen , especially making his momma’s  recipes.

  193. This is an old post, so I am not sure if I will get a response, but I was wondering if you take the rolls out of the oven after the ten minutes of 425, wait for the oven to reduce to 350, and then stick them back in? Or do you just leave them in? Such a wonderful recipe and cannot wait to try.

  194. Another thing, how long did you rise the second time for? I know it says until doubled in size, but approximately how long did that take?

  195. Okay: I split this recipe in half and made both cinnamon rolls and your raspberry sweet rolls (used boysenberries instead). This is the best roll recipe I have ever come across. They are absolutely incredible. My oven runs hot, so I had to adjust a little and I ended up with rolls that were just a tad bit too hard on top, but I frosted them quickly and then covered them with foil to trap the heat and soften them and they are the perfect texture now. I am in love. Thank you so much for this recipe. God bless you and your family.

    1. About 105 to 110 degrees, or warm to the touch. Not hot enough to burn you. Any hotter and you may ruin the yeast.  Put the yeast in one of the cups of warm water and let rest for about 10 minites. If it’s foamy your good if not, start over. This is called “proofing” the yeast. 

  196. Wow!!!! Again wow!!! First I’m “Gabe” greetings from a consistently grotesque hot & humid “Los Angeles ” summer . One would consider me crazy or delusional to hit the kitchen and bake in such extreme heat ! Well.. I’m single , a night owl, and a creative soul all which make for a perfect kitchen cooking addict ! Now I’ve read a little from the posts here and am alarmed I’m reading ” Looks great , can’t wait for Christmas season , ect ! Ha? I came across these gems “Perry Roles” perhaps 4-5 months ago , I’ve since made this fantastic recipe about 6 times ! With breads , cakes , ton of cookies, & pies ( Gabes old fashioned pies) in-between.. Wait there’s more damage and no joke , I’m a 51 year old Latino male , slim / athletic build .. On all 6 occasions of baking these beauties , thanks Perry.. Right out of oven and straight through my mouth .. 5-6 is where I start from .. No gain .. Only a firm stance and praise “White sugar”….oh and if I’ve forgotten ..thanks again perry … Of all the great recipes that come from my kitchen .. these really do put a smile on my face as I’m in a mess of flour,sugar,cinnamon etc.. Big hug !

  197. These are gorgeous. My favorite of all time. would love to be able to make them mysrlf. Thanks for sharing. Simon

  198. The ONLY time I write comments is when I actually make the recipe. I made these cinnamon rolls today. They are the best I’ve ever made — way better than the copy kat cinnabon recipe.

    Thank you!

  199. Hello, just got all the ingredientes called for it . Hope my will look as good as your dads. Thanks mr Parry. Just wandering is the butter only on the frosting? 
    The bater is made using crisco, right? 

  200. Hi, I want to make these and bring them to bake for my family one morning during Thanksgiving week. Can I make these up to a point, make the drive (8 hours in a cooler) and then bake them the next morning? Wanting to do as much prep time at home in my own kitchen as I can. Thanks for any advice!

  201. I made 14 dozen of these today and put all but 9 rolls into my freezer. They are absolutely fantastic…. my family will be in heaven this holiday season. I wish I could attach a picture to show the final product. Make this recipe….. your stomach will thank you!!

  202. AMAZING..I made these cinnamon rolls today and they are sooooo good!!!! They make great Christmas gifts for neighbor…5 STARS FOR THIS RECIPE..THANKS FOR SHARING

  203. They look awesome. So, tonight I decided to make them. How long do I wait for the cinnamon rolls to rise in the 9×13? Thanks!

  204. I’ve been making your recipe for a few years now, and it doesn’t disappoint! These are THE best cinnamon rolls ever! I plan to make some this week for gifts to give to a few people at work. Question- when I refrigerate and bake later, do I let the dough rise once the rolls are made and then refrigerate, or should I refrigerate before they rise and then let them rise when ready to bake?

  205. These look so good and I saw him using string or something in the picture to cut them and I said hmm, then read the recipe. Can’t wait to try these, but only half a recipe as we are a small family, 2 and can give some away. Will make them over the holidays, boy oh boy, and yes, raisins definately stay.Thanks for sharing, and Merry Christmas, it’s cold here, in Halifax, N.S.

  206. Any advice on if this recipe would work if I were to cut everything in 1/2.  I don’t need 30 rolls at this time, wanted to just make half the amount for my family.  Any tips?

    1. Thank you! My kids had a snow day today, I just made these for them.  They are FANTASTIC!! This will be a new staple recipe in our house.  Thanks to your dad! 🙂

  207. Thank you for sharing! Will definetly make them for my small family (only one kid) but would love to start a Christmas breakfast tradition! Will defiently include these!!!! Your dad rocks for sharing the recipe!!! Happy holidays!

  208. Maria – can these be frozen / made ahead of Christmas morning? Would love to figure out how to make them in advance and then just pop them in the oven on Christmas morning. Thank you.

    1. Yes, you can let the dough rise the first time, then roll them up, put them in the pan and freeze them. Pull them out the night before and let them sit on the counter. Bake in the morning. You can also refrigerate the rolls and bake in the morning. Enjoy!

  209. These look AMAZING! I would LOVE to make these for Christmas morning … can you make them ahead of time and refrigerate over night, then bake? 

  210. I want to have these fresh out of the oven as the kids are opening their gifts on Christmas morning but don’t want to get up at 5:00 AM to start the process.  If I wanted to prepare to a point then pop them in the refrigerator and finish up in the morning how would you recommend that I do that?  They look amazing!  Thanks in advance!!

    1. You can put the rolls in the fridge over night. Roll them up and put them in the pan, cover with plastic wrap and put them in the fridge. Pull them out of the fridge in the morning and let them come to room temperature and rise a little bit. Bake and enjoy!

  211. Thank you for sharing your cherished family recipe.  This is the 3rd Christmas in a row that my family is making these and passing on as gifts to friends, family & coworkers.  I always make a plain batch, but the real winner is packing these with raisins and pecans.  They absolutely scrumptious!  Happiest of Holidays!

  212. These were delicious! I’m not a cook cook and i really failed making cinnamon rolls years ago, but this encouraged me to try. I didn’t knead the dough until smooth (other sites say 10 min), but mine still was good. I will knead longer next time. The cooking temperature worked great. I used more than the recommended amounted of butter, cinnamon, and brown sugar. I discovered i want a ton of butter to make it rich. I poured melted butter for them once cut as they looked a little dry. Great idea!

    Instead of disgarding the ends, I took the ends and cooked them in hot oil in a skillet. Then transferred them to microwave for 1 min to cook center which raised them. The oil had blacked the outside, but with powered sugar, they were delicious! The blacked layer was the most delicious!

    Everyone loved them! The dough was very sweet too. Wonderful! Thank you! I will continue to make these!!

  213. This recipe  was recently shared among my friends online so I decided to give it a try.  I baked off the ends in a separate pan and I had missed those spots with brown sugar.  They tasted almost exactly like my German grandmothers cinnamon raisin buns.  I got so excited I made another batch  a couple days later!  I skipped the brown sugar and just sprinkled white sugar, cinnamon, raisins and crushed walnuts.  They rose perfectly and baked exactly as described.  I used three eight inch Pyrex cake pans #221 and they are as close to this treasured family recipe as we may ever get (she never wrote it down).  She never made a glaze. But great both ways.  Thank you!

  214. Just wanted to let tou know that I made these for Christmas morning today without a stand mixer, hand kneading, and they were wonderful. Tender, fluffy, delectable. Thanks!

  215. I make Cinnamon rolls annually for Christmas brunch for the family. Every year I try a new recipe searching for just the right one. Each year they always fall a little short. This year I tried your recipe, I hit it out of the park with this one!!! They are THE best cinnamon rolls ever! We fought over the leftovers! Thank you so much, this recipe will become our family tradition, The search has ended with these.

  216. I have made these 4-5 times now – love the recipe, easy to follow but I am having difficulty cooking them. The middle ones never seem to cook (they did ONCE) and I am left with quite a few that are still like raw dough. Any suggestions?

    1. Hmmm, you can try turning the temperature down and baking for longer. If the tops get too brown, cover with foil.

  217. My husband is a police officer I made these for the guys on his crew Christmas Day. They all loved them and were very thankful for such a tasty treat! Thank you for sharing with us.

  218. Found this recipe after another recipe I made flopped. I saw this on Instagram and gave it a shot. My first time making rolls from scratch and these were amazing! Light, tender and delicious! Made two pans; one we ate Christmas morning the other I took to my in-laws and ate the day after Christmas. They reheat wonderfully. I did use a different icing recipe as we prefer a cream cheese icing. I will make these again! Thank you for sharing your family’s recipe!!

  219. Hey, I live in Illinois & maybe if you called I could drop over some morning.
    These look wonderful & I love the amount of raisins as I’m a big fan.
    One question, could I cut the recipe in half? This many rolls would be a
    bit much for my household. How about freezing a pan of them? At what
    stage would I do that? Before or after they are baked?

  220. FINALLY, a GREAT cinnamon roll recipe….thank you, thank you, thank you! I made these this morning and they are the B.E.S.T. homemade cinnamon rolls I have ever tasted! My entire family LOVED them. I can finally stop searching for a good recipe, this one is my forever cinnamon roll recipe :). I have had my eye on the recipe for a loooooong time, but finally got around to making them today.

    These rolls were moist, well cooked through-out, fluffy and honestly…just utterly perfect! Thank you!

  221. I have made this recipe several times. It has become a weekly event at my house. They are  absolutely amazing Rolls.  Thank your father for sharing this recipe. Like I say take the time try these you won’t be sorry. 

  222. These cinnamon rolls tasted amazing! My only issue was that they didn’t rise very much once I had them cut out and in the pan. Does anyone know why this could have happened? Thanks, will be making them again if I can figure out this problem!

  223. We bake cinnamon rolls all winter long. This recipe is similar to my mom’s except we use milk and veg oil. Easy!

  224. I’ve always wanted a good recipe for cinnamon rolls.  I can’t wait to make these.  Please thank your Dad for being so generous and sharing with us.  I am so excited to make these because my family loves cinnamon rolls and I know I now have the BEST recipe ever!!!  Will let you know how they come out.

    I don’t follow any blogs but yours is the best!

    Don’t forget to thank your Dad!



  225. I had unsubscribed from your blog earlier because i was to be offline for quite awhile & did not want a huge backlong but I’d saved the picture of your Sweet Raspberry Rolls and unsubscribed before I copied the recipe! All I had to go on was the title of the recipe, thank heavens it came up by just googling the name of your recipe!

    I love the recipe for the dough, I used it first making your raspberry sweet rolls and saw a comment asking that you not change the picture of your Dad making his “parry rolls”. While both my parents were excellent cooks, they both worked outside the home & Dad was home first so he cooked the evening meals, he’s the one that taught me to cook.

    So after reading that comment, I had to find your recipe for “parry rolls”. While our dads, look nothing alike, the picture of your Dad in the kitchen brought back many beautiful memories for me. Thank you for posting that picture and please tell your Dad how much we love his recipe for his “parry rolls” I will NOT be unsubscribing again whether online or not!


    1. Hi Margo-thanks so much for your comment. I am so glad my dad’s recipe brought back wonderful memories for you. Thanks for subscribing!

  226. So, I made these for the first time the other day… They were the best myself, husband, and friends had ever had! Tried again yesterday and failed! Outside was browning, insides raw? No idea what I did wrong. I’ll keep trying. :(. But the first batch perfect!


  228. I never comment on receipts I’m making an exception I had guest for  breakfast/dinner -last nite huge success –I did your dads cinnamon rolls -1 they were wonderful -2 they were easy to make-3 my guest  told me this morning  that  they were just as good today —I’ll admit the first time 3-days ago I forgot to put sugar in the yeast they still had a great taste I wanted them to be perfect so I tried again WOW  if they don’t work at first try again they are  wonderful

  229. I put homemade cream cheese Icing on mine.Ive got to say, best Ive ever eaten.Very light and fluffy in texture.Be generous with filling.Delicious and pretty easy to make.

  230. I am so lucky I haven’t had to go through so many recipes to be able to make such beautiful and moist cinnamon roll. I am so happy with this recipe ! Thank you for sharing this great family recipe. I will share a link of how they looked on instagram 🙂

  231. Please thank your dad!! I made this recipe and it is the classic I have been looking for for years!! Absolute rave reviews. Next time I half the recipe which should yield about one dozen in one 13×9 pan.. I got about 18 from the original recipe.

    Two tips- try to roll out the dough to as close to a perfect a rectangle as possible. If you don’t, you get smaller rolls with less filling on the ends. Second, I used a sharp knife greased with butter to cut the roll as I was struggling with the dental floss. It was my first go at this so I am happy to try again.

    You cannot get better than this at a bakery, it is SO worth the time

  232. Your dad bakes just like my Grandma Pat and Aunt Sandy! No measuring but everything comes out yummy! Thanks for sharing! Will try these!

  233. I made these today minus the raisens! They are absolutely delicious!! I’m so happy this is the recipe that I chose!

  234. Hi! I have been wanting to make these cinnamon rolls for months now and finally have decided to make them for Easter brunch! I am wondering if I can make the rolls a few days early and freeze then? Any suggestions? 

  235. If i make them at night and want to bake them in the morning, Do i let them rise then put in the fridge or do put in the fridge immediately after cutting them into rolls?

    1. Yes, you can let them rise in the fridge overnight. Cut into rolls, put in the pan, cover, and place in fridge to rise overnight. Remove in the morning and let come to room temperature so they can rise a little more. Enjoy!

  236. These look delicious! Have you tried using coconut oil instead of shortening? We don’t eat shortening. I’d like to make today. 

  237. Thank you so much for sharing your grandma’s recipe.

    I have been searching for a homemade recipe for my second attempt at making the rolls. The first time did not turn out so great.
    Does your dad go to the store and immediately use what he bought for baking? Maybe my flour and eggs are past their prime. Are grandma’s rolls light and fluffy? What kind of cinnamon is used?

  238. Thank you for sharing your recipe. May I know if the temperature measurement is in Fahrenheit or Celsius?  I plan to teach this recipe to my son with autism  but who also is a baking enthusiast.  

    1. You commented this quite a while ago but i’d just like to let you know that the temperature is measured in Fahrenheit 

  239. Hi there! I made these for Christmas and they were a hit!! Just wondering if I can half the recipe and not split it in two? That way I’ll only be making one pan? 

  240. 5 stars
    I have made this recipe multiple times since I came across it.  Thank you for sharing your family secret!  It is consistently great, never dry and I love the amount of filling he adds.  I have had to leave it in the fridge for a few days and it didn’t bake well but that was my fault for not getting to them in time.  They have always been best when made the night before and baked in the morning.  These are a family favorite.  Thank you again for sharing!!!

  241. 5 stars
    These look amazing are baking now. So easy, thank you so much for the fabulous recipe. The do look truly the best! I love how they make a lot, I always say if your going to go through all the trouble baking from scratch to make lots.. Thank you again, it’s a keeper.

  242. I made these today and must say they were outstanding. I did however bake them at 375 for about 20 minutes. Perfect and nice and soft. Thank you so much for sharing such a wonderful recipe. INDEED THE BEST.

  243. I just baked this recipe. I experienced two things other bakers encountered,such as using way more flour close to 10 cups verses 8, and mine browned and  baked up faster than the initial 10 minutes at the higher temp, but it was no problem. Baking is like that, it’s about being present and paying attention to the ingredients and how they are looking, feeling and smelling.  I love the story of tradition behind this recipe,as well as how it was written and the short video. So glad I found and tried it !

  244. 5 stars
    This has been my go to recipe for the last year !! I get people asking me to make them all the time!! Thank you for sharing a family recipe it has now become one in our family as well. Blessings

  245. 5 stars
    I made this recipe once and my husband and I enjoyed the rolls so much so I decided to try it again! 
    This recipe is awesome

  246. 5 stars
    These were the best! It made about 25 rolls for me. Despite the fact that I had to mix everything by hand, the dough still turned out perfectly!

  247. 5 stars
    I have been craving a good cinnamon roll for a very long time. I sought them out at several local restaurants and was always disappointed. I made this recipe and finally satisfied my craving for cinnamon rolls. These are the real deal and are truly perfect. Thank you and your father for the recipe. It is one I will keep in the rotation.

  248. 5 stars
    Direction was way iffy.. like the salt measurement..luckily i am handy in the kitchen so combined my own ideas. it came out as expected..thanks for sharing.

  249. 5 stars
    Made these for Easter brunch. Everyone loved them. I’m making them for a baby shower brunch, they are really fast and simple. These cinnamon rolls are the best I’ve ever made.

  250. 5 stars
    first cinnamon roll recipe i’ve ever used and they’re amazing! my entire family loved them. the taste and texture was absolutely perfect and making them was very fun! i will definitely use again. 

  251. 4 stars
    OMG. His cinnamon roll is so light and fluffy!  Delicious!  First attempt at cinnamon rolls – lesson: consistent size and roll tighter.  Pretty isn’t everything.  Thanks for sharing Daddio!

  252. 5 stars
    I just made these and they are fabulous! Very easy recipe. No special ingredients to get. Everything is right in your pantry. This is definitely a keeper.

  253. 5 stars
    Thank you for this amazing recipe. I’ve been making them for a few years now and everyone LOVES them. Can you please tell me what the freezing instructions are? Do I freeze them right after I cut them? Will they still rise the same? Thank you again.

  254. 4 stars
    I just finished making these rolls, They turned out Erfect and my family LOVED them, About how much sugar should I put in the yeast? And after you refrigerate them do you uncover them to let them come to room temperature or leave them covered? Thanks for The recipe!!

  255. 4 stars
    These were amazing!! I used more brown sugar, cinnamon and flour then the recommended amount. Also i had to adjust my baking time and temp because i live in the deep south and the humidity is 100%. Over all these were the best cinnamon rolls i have made thus far!! Thank you so much for sharing 🙂

  256. 5 stars
    Omg!! These are the BEST I mean the BEST I’ve ever had. These beat all the  cinnamon places out there. Your dad did amazing If y’all haven’t tried them. I say what  are you waiting for GO MAKE THOSE CINNAMON ROLLS

  257. 4 stars
    I made these last night for a men’s prayer breakfast at our church. My husband promised his friends some home-made rolls. He brought home 3 and they were awesome. I didn’t change a thing about your recipe and now I found the raspberry recipe. I just printed that one off and I’m making them soon.

  258. 5 stars
    I’m so beyond delighted with this recipe!! I’m a mother of 3 and I’m always baking one thing or another. So much cheaper to make it yourself at home. For whatever reason I have tried and failed at cinnamon rolls several times. Almost to the point where I was throwing in the towel on being able to make even a decent roll. Well I decided I was going to try one more time and here I ran across this recipe. I just knew it was going to turn out horrible like all the others….boy was I wrong!! I loved them, the kids loved them, my husband even said that I have found my calling in life! So much better than any I’ve ever made and any you can buy from a store. These will be my go to for Sunday mornings or our weekend treat whenever the craving hits! Thank you so much for sharing this recipe!! Without it I probably would have given up forever on cinnamon rolls!

  259. 5 stars
    Just made these, PERFECTION!! My first time ever making cinnamon rolls, found it very easy to follow! Right before baking, I added melted butter, and more cinnamon and brown sugar. Worked great! Also put some mini chocolate chips in with the raisins, as some of the kiddos don’t like raisins. Thank you, this recipe is a treasure!!!

  260. 5 stars
    Thank you for this great and versatile recipe! I made it two different ways: both vegan and one gluten-free. I simply swapped out the eggs and butter and milk for their vegan replacements, and for one version I used a gluten-free baking mix. These came out gooey and big and hearty and delicious!

    1. Hi Michelle – did you use a particular brand of gluten free baking mix or did you mix your own? I can’t wait to try these!!

  261. 5 stars
    Delicious. Definitely best recipe I’ve found. My kids love them. Great cosy food for when we have drizzly irish weather!

  262. 5 stars
    This was my first attempt at homemade cinnamon rolls. I made them the night before and fridgerated them overnight to bake in the morning. They are AMAZING! The dough it is really nice and smooth providing a great texture after baking. Thank you for sharing!

    1. Ashley at what point did you refrigerate? After the second rising and they were  already cut and ready to go? Thanks! 

  263. 5 stars
    Best cinnamon rolls I have ever made. This is a recipe I’ll keep for life and pass on to my kids and their kids. So fluffy so soft and oh so tasty!!! Thank you for sharing!!

  264. 3 stars
    I made these and they are good. Used about 10 cups of flour and doubled the butter, brown sugar, raisins, and cinnamon. Had to bake at 350 for about 15 minutes after the 10 minutes at 425. After baking and cooled they were a little gummy but still good.

  265. Well i. Giving your. Cinnamon roll recipe a try! Surprised no nuts! Like me! I will let you know how it turns out.
    Thanks Theresa McCullough

  266. Hands down the best cinnamon rolls I’ve ever had. Followed the recipe but halved it. They were perfect. I cant wait to make these for my dughters family!!!

  267. Do you use rapid yeast or regular yeast? And how crictical is it that the 2 cups of hot water are the correct temp. I have made these before and they were perfect. Today I made them and they didn’t rise properly. I’m wondering if I used the wrong yeast or if my water wasn’t hot enough. Any ideas or suggestions on how to get a better rise? Thank you 

  268. 5 stars
    Perfect cinnamon rolls. The only issue I had was in the notes where it is estimated how much cinnamon and sugar to put on the rolled out dough. The suggestion was FAR too little and when you put it on you can tell. I put about 3 x the estimation of cinnamon and sugar and they were wonderful. I have made these with and without raisins now and can say I prefer them without. Very very good cinnamon rolls.

  269. 5 stars
    I don’t usually leave reviews but these did turn out really well. Thank your Dad for us and thank you for sharing! 

  270. 4 thumbs up in my family! I used unbleached whole wheat flour and my kids loved them. I had to adjust the time a little 8 min baking at 425 then 3-4 min at 325.

  271. 5 stars
    Second time making these, they are just perfect! Hubby loves them too! this recipe is a keeper for sure! Thanks so much for posting! 

  272. 5 stars
    My two daughters (9 & 11) just made these while I supervised and oh my goodness!!!!!! The cinnamon rolls turned out just beautiful and so yummy! I wish I could post a photo of them. Thank you so so much for sharing, they said to tell your father he is the “bomb”. LOL, thanks again, we’ll be making these during the holidays every year moving forward. 

  273. 5 stars
    Best I have found. Have made dough with Cisco and butter and turned out both ways. Once I made a pecan dust and put in the icing. That’s been the favorite

  274. 5 stars
    I just made these and I have to say… AMAZING! Not only are these pretty easy to make, but I had most of the ingredients on hand! I did omit the raisins (although I will be making these again and adding them) because nobody I made them for likes raisins, and the only other change I made was that I mixed the filling ingredients while the dough was rising hoping it would save some time. I think next time I will just do it how the instructions tell me to, as it wasn’t very easy to spread. My bad. I also think I stuffed too many into a my pan because, although I did leave space around them… I don’t think it was enough. A couple of my cinnamon rolls were gooey/doughy. Another thing I did was after the 10 minutes at 425* I just shut off the oven and left them in for another 5 minutes instead of waiting for it to drop to 350, but I only left them in for another 5 minutes, I could have left them in for 7-10 minutes and that might have helped 🙂 But for a trial run, these turned out delish! Another thing, I ended up using 2 – 13×9 pans, one glass and one metal… I would recommend using the glass! the sugar crystallizes at the bottom and adds a bit of crunch, which we loved here!

  275. 5 stars
    Making these for my husband he fill in love with cinnamon bun over the road as a truck driver he had to have one everyday seen I’m not over the road anymore I going to give these a try hopefully he fall in love with these

  276. 5 stars
    Quick question – about how long is needed for the second rise if you leave the rolls in a warmer room? Or could you suggest the fastest way to have them rise?

    1. It usually takes about an hour. If you have a small room, put the rolls in the room with the heat on, close the door. That should help. Some ovens have proof settings too.

  277. Hi! If I wanted to make this dough ahead of time, at what point would you stop and refrigerate, and where would you suggest picking back up the next day?
    Thank you!! 

    1. You can let the dough rise once, roll them into the rolls, and put them in the fridge. Remove from fridge and let rise a little and bake!

  278. 5 stars
    I made these today as a surprise for my kids when they got home from school.  I heard at least a dozen times that I’m the most wonderful mom in the world.  Thanks so much for such a winning recipe.  It worked perfectly and was delicious!

  279. 5 stars
    So good! I just made them and they turned out excellent. The dough was amazing and the bake times were perfect. The only thing I will change next time is USE MORE BROWN SUGAR AND CINNAMON THAN YOU THINK.  I wasn’t liberal enough and should have used more. Follow the pictures and COVERR the dough with cinnamon and sugar. But still delicious with less! 

  280. Recipe looks yummy but I didn’t know anyone still used Crisco? Pure partially hydrogenated oil. I’ll substitute coconut oil and try it out.

  281. Do you think it’d be possible to make these without a stand mixer? I only have a hand beaters, and my hands but I really want to try this recipe for Christmas!

  282. 5 stars
    The best cinnamon roll recipe ever. I have made twice in 2weeks. For my family and for a friend. Will continue on making. Tell your Dad, Thank you for recipe.

  283. 5 stars
    Love this recipe , made it twice in one week, for my friend and my family. Great recipe. Thanks to your Dad.

  284. 5 stars
    I loved this recipe! I was a bit skeptical based on the ingredients and instructions, and when I took the dough out to knead it was too runny, but after adding more flour the consistency normalized. The dough is sweet and delicious and mine tasted just like Great Harvest Bread cinnamon rolls without the nuts!(they’d be a great addition) I was also worried about the bake time, as most cinnamon rolls i’ve made have required a lot longer in the oven but they were so quick and easy to make.

  285. I am currently in the middle of making these  as my newborn keeps waking up in the process of actually getting them done done lol unambiguous wanting to know the Dr freezing process as the recipe calls for 30 and so since we don’t need them all at once them all at once i am wanting to know the freezing thawing and cooking process one need to follow to cook them at a later date 

  286. 5 stars
    I made these and they we’re DELISH!!!!! I also stashed some in the freezer to see how they’d do since you didn’t specifically say what steps would need to be taken for freezing then cooking so for ones who want to know atleast what I did was right after cutting them with the thread I immediately put Them in the freezer on a baking sheet  line do with foil for easy clean up overnight not allowing them to rise any. ANd today I took them off of the baking sheet (mind you some of the brown sugar filling will slip out somebody so when you remove them from the baking sheet it will be a teensy bit slimy/gooey on the bottom which is  fine)  and placed them inside of a  zip lock bag flat and put them back in the freezer lying flat. i took one out to see how’d they cook up when frozen and it was pretty simple. I placed on cookie sheet and let come to temperature and rise till double in size and baked accordingl. THANKS AGAIN FOR THE RECIPE!!!! TRULY AMAZING!!! 

  287. I’m in the process of making these. I tried my best to follow directions but I mistook the cup of water I added the yeast to as 1 of the 2 cups of water in total, so I only used 1 cup of water and 1 cup of yeast water instead of 2 cups of water and 1 cup of yeast water. My dough is raising now at a slow pace. Should I continue and see what happens or is it a lost cause ?

  288. 2 stars
    Thanks for the recipe! I think it was a bit sweet for my taste, so I’d put less sugar if you don’t like your desserts too sweet!

  289. 5 stars
    I made these last night placing them in the refrigerator overnight to rest then popping them into the oven this morning. These were simple to follow directions with really outstanding results. I followed your baking times and instructions exactly and these turned out lovely with a slight caramelized darkish cinnamon brown on top. I was a little intimidated and worried going into this but they were so worth it. Thanks for sharing!

  290. 5 stars
    Thanks for sharing 🙂 Made them for my family and they love them … is now my family recipe …from your home to mine…. #BestCinnamonRolls#thencinnabon#Myopion

  291. 3 stars
    Used butter instead of shortening, baked at 375 for 18 minutes instead of fiddling with the oven temp. The second rise took about an hour. Substituted chopped pecans for raisins. Overall, great recipe.

    1. Also, “lukewarm” water for raising yeast should be between 105-110 degrees Fahrenheit. I wasn’t sure what you meant by “hot” for the second cup of water so I stuck to 105 F.

  292. Tried this recipe with high hopes. Yeast proofed fine in the water and sugar but dough never rose after mixing. Thought it  might not have been warm enough so I went ahead rolled them and cut them and refrigerated overnight. I put them in my bread proofing drawer this morning for over an hour and still nothing.  Not sure if I’ll try a second time or not. 

  293. 1 star
    Well…I tried again. Same result. Dough never rose. I used a thermometer to make sure my water was ok for the yeast. Tried proofing dough in my bread proofing drawer and in a warmed oven. Nothing. Zip. Two strikes…I’m out. 

  294. I have been making cinnamon rolls for years trying to find the perfect recipe, this is it!  My family begs me to make these annually and we all look forward to it. They are THE best !

  295. 4 stars
    Hello! I had never made cinnamon rolls before and decided to try this passed down family recipe of yours, and they were awesome!! After making them and trying to figure out how I made them so dense- I was wondering about how long does it take for them to double in size for the second rise time? I think we were too hungry and might not have let them rise long enough. The dough was perfect and velvety after the first rise, so I think I had it right initially..

    Also, I saved half of the dough in the fridge for this upcoming weekend- do you think it will rise the second time? How long should I let it sit out of the fridge before using? Thanks for sharing your family recipe with my family- hoping to use this one forever 🙂

  296. 5 stars
    Have made this recipe twice now, following it exactly, except…no raisins. This time I added diced apples …omiword!! Heavenly!!! This recipe is a keeper and I thank you and your dad for sharing it!!!!!!

  297. 5 stars
    These were Amazing!!! I’m not the best baker… there was exploding yeast & flour. I had little hope…but the came out fabulous!!! I added walnuts.  I have 2 teen sons and a husband and everyone scarfed them up! Thanks so much!

  298. 5 stars
    Oh wow… I am also from Illinois originally… My daddy passed away 13 years ago at 43 and I was just 23 and the oldest of 4 so my younger siblings didn’t remember my daddy’s rolls. He would make us every year during the holidays. My mom isn’t much for baking as she always cooked more… So I have never found a way to make them taste like Daddy’s! Now I found the way! Thank you to you and your dad for sharing what my dad always called “cinni-buds”! Thanks for helping us restore a part of our dad this year!

  299. These weee super easy to assemble! Can’t wait to try them for breakfast today – Thanksgiving! Super grateful to have found this recipe.

    My one question is about the filling. I used your guesstimates and will see how it goes. My question is that the pic of your Dad putting the filling in makes it look like 2-3 times the amount from the recipe. We’ll see! 

  300. 4 stars
    Fantastic recipe! It was enough filling as in the recipe. We found that while we loved the frosting, we didn’t need it. The rolls are gorgeous on their own.

    Thanks again for sharing the recipe!

  301. 5 stars
    HI!  I have made these rolls many times and love them!  Is there any way to make these and freeze them, pulling them out a week later to finish and serve?  Thank you!!!

  302. My 12 year old Granddaughter made Cinnamon Rolls for me while I was in S Fran. They were the best I have ever had.

  303. 5 stars
    Thanks for sharing this recipe. My son and I got to share some of them with our Auntie and her roommate in a nursing home. It was such a nice visit and such a great recipe.

    1. I would suspect they didn’t get enough time to rise, OR maybe we’re exposed to too much air? I covered my dough and finished product with a damn dish towel during both rises. I really hope that helps.

  304. Your recipe is very close to one I have made for many years. Really a family favorite. The only significant difference between our recipes is that I always add pecan chips. This may be because I grew up in pecan country (Texas).

  305. 5 stars
    I’ve made these about 15 times now. People request I make them for Christmas morning. So I make about 6 dozen and give them out to friends. They really are the best.

  306. These look amazing and I’m excited to make! Do you think they would be okay refrigerated for two nights (a day and a half) before baking?? I want fresh warm ones on Christmas morning but want to make ahead of time. 🙂

  307. 5 stars
    Been making this for bunch of co-workers and always come out good. Have done it with pecans or raisins as the original recipe, all in all always come out super delish.

    Thank you for sharing

  308. 5 stars
    I’m  17 and I made this recipe with ease. It is one of the most successful and easy to follow recipes I have ever used. The Cinnamon rolls turned out excellent and I am going to save this recipe and use it every time I want to make more. Highly recommended! 

  309. Well I tried and failed, and I mean it was an epic failure. No clue where I went wrong, followed step by step. The dough as I was adding in remainder flour never came together. As i was adding the dough was starting to go over the dough hook and was so sticky. It never really looked like dough. I’m new to baking. Hubby got me a Kitchenaid Stand mixer and I’m really trying to learn, but this left me very discouraged. Any advice?

    1. Sorry you had trouble. I am not sure what happened. I hope you will try again because this is a family favorite recipe and our readers have found great success with the recipe too!

    2. Not sure when this comment was posted, but it’s worth noting that mixers come in various sizes. Many, mine included, can not hold that much dough. I mix as much as I can in the mixer, then do the remainder by hand. Also, depending on how damp/dry your air is that will hugely effect how much flour is used. It is not uncommon for it to vary by two cups! Definitely try again!

  310. 5 stars
    This was easy to make and the raisins really enhanced the flavor, we used golden raisins. THANK YOU so much for sharing! I saved the other half of the dough to make the raspberry rolls.

  311. I love this post and have been planning to make them on Christmas morning since I read it. I’m a little hesitant as I have never made my own dough before for anything, but am definitely going to try it! Two questions: I see it says ‘divide dough in half’. I don’t see what to do with the other half? Do I make two batches?

    Second: if I make the night before, should I slice them into rolls then or the morning?

    Thank you in advance – I am never disappointed with any of your recipes!!!

    1. You divide the dough in half and then roll both of them out to form the rolls. If you tried to roll out all of the dough at once it would be too big. Slice them into rolls and then put them in the fridge if you are waiting until morning to bake them. Pull them out about 2 hours before baking so they can come to room temperature and rise again.

  312. 5 stars
    My Christmas tradition is homemade cinnamon rolls for my family. We sit and eat them at Christmas brunch and now that the kids are grown they take some home when they leave. In all the years this is the best receipe I have used to date. I didn’t have to double the receipe and they came out so big and fluffy. We will eat them tonight and this weekend because we are having Christmas eve dinner this year. I’m tossing the other receipe. THANKS FOR SHARING

    1. It depends on the temperature of your house, but I would pull them out 2 hours before baking to be safe.

  313. 5 stars
    I made these rolls a couple weeks ago- first time ever making cinnamon rolls with any recipe! They turned out pretty fabulously for a first attempt. I had to try them out myself first because my mom wants me to make her cinnamon rolls for Christmas (she loves my baking) and I was not disappointed. There is definitely room for improvement on my end but thankfully practice makes perfect. Thank you for sharing your dad’s recipe, it is delicious!

  314. 5 stars
    Amazing! They were so easy. I ran out of white flour and had to substitute brown but they were still unbelievably good.

  315. 5 stars
    We made these our Christmas Eve breakfast tradition for 4 years now! I delivered some to my family to throw in oven yesterday too. I decided yesterday I should own an apron while making these up! Lol. We love these and look forward to these every year! Thank you so much for sharing! 

  316. 5 stars
    This recipe is fantastic!!!  I let them rise over night in the frig & they were gone in no time. This is now my go to cinnamon roll recipe. 

  317. 5 stars
    Soooo good!!! New family tradition was born this year!!! Thank you! I went with your father’s take and was generous with the filling. Lovenot messuring and just going with it 

    Making another batch now (because the first is long gone. We celebrated Christmas early) to take to my hubby’s crew. I don’t have enough unbleached flour….so I’m going with my White Whole Wheat flour…? Hope it works…

  318. I just put one pan in the fridge and one in the freezer…one for Christmas morning, the other for some other fortunate day. Yum.

  319. i LOVE these rolls and have made them the past 2 christmases and plan on doing so when we celebrate this next weekend! have you ever mde them a few days in advance? or have you made them in advance, frozen them and then thaw and rise and bake? just curious how far in advance i could make them! thanks!

  320. 3 stars
    I prepared these on Christmas Eve, then baked and served them on Christmas morning. I halved the recipe because eating 30 buns between 4 seemed overwhelming.  The dough came out perfect after an additional amount of flour. I found that the butter, brown sugar, cinnamon, raisin filling was a little on the light side, so I’d recommend to 1.5x, if not double, the aforementioned goods. The icing had to be spread a bit thin, so I would double that as well. Overall they came out delicious, and I will certainly be making them again– perhaps with walnuts next time.

  321. 1 star
    Made these rolls today. Unfortunately they were not as beginner friendly as I had hoped. It was my first time making homemade cinnamon rolls and using active yeast and whatnot. My dough did not rise as I was not aware that it was supposed to be stored in a warm area for the dough to rise. The procedure also needs to be more specific. There were many times throughout the whole process where the instructions were unclear. This recipe seems to have worked for a other people, but unfortunately I will be looking for a different recipe next time.

  322. Hello! I am writing from Dominican Republic. If I were to change Crisco shortening for butter, how much butter should I use? Thank you for sharing your family’s treasures

  323. Outstanding recipe. I’ve had a Christmas eve family tradition of making cinnamon rolls for over 25 years. I try using a different recipe every year but I’ve found the one I’ll be using from now on.

  324. 5 stars
    Absolutely the best! I used Kerrygold irish butter. I only got 24 not 30. Can’t wait to share with family and friends.

    1. I used crisco in dough. Used the expensive butter for the filling. Just wanted to clarify.

  325. 5 stars
    MY NEW FAVORITE ROLL. I made these today and they are delicious and easy!  They are light and fluffy with just the right amount of sweetness. The recipe divides in half easily, which I did for our small family. My only recommendation is a little more of the icing. Next time I will add an additional half of the icing. 

  326. Hi there !
    Can this recipe be halved for a smaller portions ? I know silly question…what do you think ? Thanks 

  327. 5 stars
    I made these this morning; added a bit more butter, brown sugar, and cinnamon in the filling and WOW! Amazing!! The Best cinnamon rolls I ever made!

  328. Enjoyed your father’s recipe I would say it’s some of the best cinnamon rolls ever eaten. I use Crisco shortening with butter flavored. I was definitely in heaven after the first bite. the next batch I’ll try and put in a few pecans in. I will be using this in our Christmas table every year from now on, thank you for sharing this recipe.

  329. 5 stars
    This is the best cinnamon roll recipe I’ve ever made. It was a huge hit! My husband said that these rolls are even better than his mothers. Thanks for sharing!

  330. 5 stars
    Thanks for the recipe I made them this morning for my family for the first time ,they loved them. I love to cook breakfast for my family on Sunday mornings before church. Glad to add this to my  repertoire of breakfast treats on Sunday mornings. 

  331. 5 stars
    These are great. I only made changes to personal preference. I changed the vanilla in the topping to coconut extract because I am not a vanilla. Also, I don’t use sugar so I used honey instead. And I added cardamom with the cinnamon because I like it; came out great. The original recipe I do make for guests and it comes out great. So yummy.

  332. 5 stars
    Best cinnamon roll recipe EVER. I think I needed to put more of the butter ,cinnamon and brown sugar mix in the roll,than what was stated because they weren’t so gooey,but the dough was delicious. AMAZING

  333. 5 stars
    Just made a batch of the cinnamon rolls and they are by far the BEST I’ve ever made! Hands down my new FAVORITE recipe! The first pan didn’t even last two minutes with my crew; and the second is already half gone. 

  334. 5 stars
    I just made these recently. Filled all the directions and put them in the refrigerator overnight to bake the following morning. They were excellent!!! 
    I wonder if it’s possible to freeze half the batch at the same stage that I put them in the refrigerator? Do they unfreeze well and still rise enough? Eating while hot is best but they are still great when cool.

  335. 5 stars
    I don’t brag about things I make because people’s tastes are so different, but this recipe is amazing! I can’t believe how great these turned out! I’ve had some, what I thought were great cinnamon rolls in the past, but these are by far and away the best I’ve ever had! Off the charts! Thank you so much for sharing!

  336. 5 stars
    Love these cinnamon rolls. Perfection. Have you ever tried freezing them afterward? I’ve been toying with the idea but I’m not sure I want to make the attempt.

  337. 5 stars
    SO GOOD. Found this website and recipe while just google searching for a cinnamon roll recipe and these turned out fantastic, absolutely by far the best cinnamon rolls I’ve ever had, and the recipe was easy to follow for someone who has never made cinnamon rolls before. Can’t wait to make them again!

  338. 5 stars
    I made these for brunch. I followed the recipe exactly as is but did like your dad. I didn’t hold back on the brown sugar and butter. I kept the raisins too. My husband and kids love them! My newly found recipe: Parry rolls.

  339. Hello!   What kind of cinnamon does your dad use?  I use Korintje. I am not too impressed with it. The rolls taste more like flour than cinnamon. I use regular flour.  I have collected more than 100 recipes online. I’ve had poor results except for once. I don’t remember the recipe or what I apparently did right. 

    Thanks to you and your dad for sharing the recipe. I appreciate the glaze recipe since I am not big on cream cheese.  How do you think it would turn out if I added vanilla bean or vanilla bean paste to improve the flavor?

    Thanks again! 

  340. 5 stars
    These are amazing! I followed the recipe exactly and they came out perfect. If this man made up this recipe himself he is a genius!

  341. 4 stars
    This turned out great! Next time I will use quick rise yeast. These took a little longer with regular yeast The glaze is my new favorite for anything using cream cheese! The fam loved them!

  342. 5 stars
    I’ve tried so many cinnamon roll recipe and your Dad’s recipe recipe is the BEST!!! Thank you for sharing ♥️.

  343. 5 stars
    The easiest, most delicious cinnamon rolls ever! This is my new favorite classic for brunch and any other excuse I can come up with.

  344. 4 stars
    I tried this recipe and my husband and our friends absolutely LOVED the cinnamon rolls! They said they were the best cinnamon rolls they ever had. The dough can be quite sticky which makes it absolutely necessary for quite a bit of additional flour but otherwise this recipe is very easy and definitely worth trying! Thank you and your dad for sharing this delicious recipe!

  345. How do you get that beautoful glaze of butter and cinnoman on top like your dads??? When they rise before theyre baked???

  346. 5 stars
    These are amazing in every way! Worth the extra work. I made these tonight till the last two steps of baking and frosting so they are all ready to put in the oven tomorrow morning for Easter Sunday. We did put the ends of the rolls in the oven while cleaning up the kitchen and ate them unfrosted with a glass of milk. Yummy yummy yummy!!!
    Thank you for sharing! Your recipes are always my go to.

  347. 5 stars
    I’ve been making cinnamon rolls for years while the kids make sugar cookies on Christmas Eve day. This is the end of my recipe hunt ……we will stick with this recipe it was so good.

  348. 5 stars
    Dear Maria,
    We had the pleasure to taste the cinnamon rolls! It´s a delight to have Master Parry in our tiny London kitchen prepare them for breakfast!!! We enjoyed them also for tea time and after dinner and by any other occasion 😉
    And to make sure I know exactly how to make them – we baked once more.
    We shared the second batch friends and colleagues and everyone was very happy.
    Greetings from Europe,

  349. I love cinnamon rolls and Dad’s look perfect! I’m not much of a baker and probably wouldn’t attempt them, but I sure like looking at them! Envious of your family.

  350. I’ve been looking for a good cinnamon roll recipe to try. I’ve never made cinnamon rolls before. (Wasn’t really into baking, but I am finally opening up to it.) This looks like a good recipe to try for first time bakers! Thanks to you all for sharing! Especially thanks to your dad! I can’t wait to give this a try.

  351. 4 stars
    I love this recipe but I have a question. I have made this numerous times already, but the way the water is listed in the ingredients list versus how it is stated in the directions is confusing. Every time I make this I have the same doubt about whether I’ve added the right amount of water at the right time. I am not new to making bread, so even in doubt I know how to handle the dough, but for those that may not know, can you re-visit how the water is listed. It says 2 cups, then in step 1 we dissolve 2 packets of yeast in “one cup,” then in step 2 we add the shortening and salt and such “to water” but no amount is listed. It’s confusing.

    1. I used a total of 3 (1 with yeast, 2 cups warm). Had to go to 10 cups flour. And, it was still quite sticky dough. But, with bench flour and kneading with my hands sticky for about 3 minutes, the dough finally came together.

  352. 5 stars
    Your original post said to bake at 425 for 5-7 minutes and then reduce heat for another 10. Why did you make the change?

    1. Some people were having troubles with the temperature change, their ovens being too hot, so we tested them at 350 and they turn out perfect too! It is just easier for people and the results are still great:)

  353. 5 stars
    Thank you for the wonderful recipe. I made them today, they turned out amazing!!!!!!Everyone has loved it.
    It is a go to recipe for celebrations now.
    Thanks once again.

  354. 5 stars
    Thank you so much for this recipe.. this reminds me of home. super wonderful.
    Going to replace water with buttermilk, we will see. Again thank you kindly… wendy

  355. 5 stars
    Didn’t read until after I made te dough that she estimated the ingredients. Dough came out good I was generous with the brown sugar and cinnamon. These came out great. Five stars from me. Traditional gooey perfect dough . 

  356. Hello! Can I clarify – is it possible to replace the shortening with butter? Thank you ◡̈ 

  357. 5 stars
    So first off- favorite dough recipe ever! I’ve made these multiple times and they are so fluffy!

    I just want to add a few notes for lazy people with a bread machine like me. 
    Half the recipe. Put all the ingredients in like you would normally in a bread machine. 1.5 c water, 1 egg, 3 tablespoons shortening; next layer 4 c flour, 1/2 c sugar, 1/2 tbsp salt; with a well in the flour mix add 2 1/4 tsp bread machine yeast. Turn on dough cycle and during initial knead add more flour until dough is smooth. 

    It will come out risen and then proceed with rolling out and filling. The one important note is this needs to be made in something bigger than a 13×9 or else you will be baking for 40 minutes and the tops will brown and you will have to finish baking with foil to prevent burning. The rolls are HUGE so just use a bigger pan. Push down on the rolls to test for doneness. If they don’t have any spring and just stay down it means the dough is still raw. I only run into these issues with doing it with the bread machine but wanted to share because it makes these so easy!

  358. 5 stars
    I made these last night, & they were great. Instead of raisins I put some sauteed chopped apples in. YUM! The dough really is a perfect recipe. Thanks for sharing.

  359. 5 stars
    I love this recipe!!! I have made these cinnamon rolls so many times. I will use know other recipe but this one! Thanks for sharing you wonderful and delicious recipe 

  360. 4 stars
    I have been making the for 3 weeks now. I can’t say if they are the best because I haven’t tried another recipe. These are amazing and really easy to make. I was really surprised. My husband is diabetic and I don’t eat sugar, it’s not that easy for us to just go to the store and buy some treats. I make these with Truvia and I cook down some apples. Raisins cause my husbands blood sugar to sky rocket. It’s just as delicious because I follow the rule of not measuring my filling. Thank you for sharing your wonderful recipe. 

  361. 4 stars
    Bonjour j’ai gouté extrêmement bon mais dommage pas la recette en Français qui peux me la procuré merci

  362. 5 stars
    I’m real picky when it comes to cinnamon rolls. Usually the dough is dry on the outside. These are by far the best cinnamon rolls period!

  363. These look incredible and I am thinking of making them this weekend. I have two questions before I commit to being so ambitious.

    1) I am wondering if I could put the individual rolls into muffin/cupcake tins instead of the traditional baking dish? Any thoughts on if this would work out?

    2) If I needed to make them up ahead of time and bake the next morning – what steps would I have to do differently?

    I will follow up if we make them Saturday morning 😉

  364. These are delicious! Best recipe I’ve tried for cinnamon rolls, and I’ve tried many! I do add a little vanilla and lemon extract to the dough for a little extra flavor. 5+ stars on this one!!

  365. I made these with my grandson on one of our baking days. He did not want to use raisins or nuts so the plain version was what we ended up with. They were fantastic! And the best part was that along with three dozen cookies, he got to take home a 9X13 pan of his own. We will make these again and again.

  366. 5 stars
    These were great! This was the first time I had ever made any type of bread dough where I had to use yeast and let it rise. Ive only ever made biscuits before this. The flavor and look of the finished rolls was fantastic, but for some reason they ended up being very dry. My kids loved them and so did I but I’m not sure what I did that made them so dry. I followed the recipe exactly. Maybe I didn’t let them rise enough or I over worked the dough? Any suggestions would be very helpful. I’d love to make them again.

  367. Made these and they were a huge hit with the family and even extended ones nearby. I made them again today. I have some happy family members waiting for them and hubby wants some to share with coworkers. Thank you for sharing this recipe. It’s the best cinnamon roll recipe I’ve found!

  368. 5 stars
    These are the BEST cinnamon rolls I have ever made or had! Never looking for another recipe:) Quick, moist and delicious.

  369. So delicious! I did nuts instead of raisins and they were amazing! Going to stick half in the freezer and see how that works since we probably won’t (or rather shouldn’t) eat them all fast enough.

  370. 5 stars
    Absolutely amazing!  My daughter and I made these this weekend.  They were the bomb!  I rarely follow a recipe “to the T”, but we did this one.
    Plus, I used your dad’s recipe for icing and modified it with some peanut butter chips and semi-sweet chocolate chips to use for browning icing.  Lol, that turned out to be awesome fudge.  Thank you to all of youd

  371. 5 stars
    We made these tonight. It was  a homerun with my family.  Not too hard to make those and worth the taste! Tell your Dad we said thank you for sharing this tasty recipe. 

  372. 5 stars
    Very tasty and easy to make. Better than another recipe I tried before this one. THANK YOU for sharing your family flavor and success. Your grandma and father’s goodness are deliciously felt in many a home!

  373. 5 stars
    OH-MY-GOODNESS!!! I have tried recipe after recipe. Well let me just say these were absolute the best I have made. The recipe didn’t say whether the baking pan should be coated. I did butter the pan and all came right out They were so fluffy and taste. Being from Texas I added pecan pieces along with the raisons. Your dads recipe is one I’ll be using gain and again.

  374. 5 stars
    These rolls are delicious!!! I’ve had this page pinned for years and finally decided to try them, so glad I did!! Please tell your dad THANK YOU for sharing his recipe with us!