Cinnamon Rolls

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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

Best Cinnamon Roll Recipe

This cinnamon roll recipe is a family favorite. It was my grandmother’s recipe, but my dad has perfected it over the years. We refer to them as “Parry Rolls.” Everyone knows about these rolls and they are the most often requested. My dad likes to share the recipe, but he would rather just bake up a big batch for anyone and everyone. His are the BEST!

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

Yeast Cinnamon Rolls

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, but don’t mix it with water. Instant yeast has a finer texture and can be mixed right into the dry ingredients. 
  • 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 cinnamon roll 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

Cutting the 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 the cinnamon rolls. 

Second Rise

Place the cut cinnamon rolls in greased 9×13-inch pans, leaving about 2 inches in between each cinnamon 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

Baking 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 the cinnamon rolls cool to room temperature.

Cinnamon Roll Icing

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 Cinnamon Rolls 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

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

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

More Sweet Roll Recipes:

Parry Rolls

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

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How to Make Cinnamon Rolls

Homemade Cinnamon Rolls

Best Cinnamon Rolls

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

4.82 from 268 votes
Cook Time
20 minutes
30 cinnamon rolls


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
  • 1/2 cup softened butter, divided
  • 1 1/2 cups brown sugar, divided
  • 1 cup raisins, optional
  • 2 tablespoons ground cinnamon, divided

For the frosting:

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


  1. 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.”

  2. 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.

  3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

  4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.

  5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13-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.

  6. 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.

  7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!



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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Maria Lichty

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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CommentsLeave a reply

  1. Quite a good read. I just passed this on 6/12/2019 to a fellow student who has been involved in some work of her own on the topic. To say thanks, they just bought me lunch! So, let me express my gratitude by saying: Thank you for the meal!

  2. if i am in Melbourne what would i substitute the shortening Crisco with? as we don’t have it

  3. I liked how it looks when your dad made it hehe. I think i will add more brown sugar and cinnamon. thanks for sharing.

  4. These look wonderful, and I am planning on making them for a family get-together. My question is: When you make the rolls for baking the next day, do you proof them first before refrigerating them overnight? Or refrigerate them and proof them the next morning? Approximately how long would this take? Thanks in advance!

  5. 5 stars
    I have been making this recipe for years now and I absolutely LOVE it! I sub the raisins for pecans, and I probably double the amount of yummy fillings that are actually supposed
    To be in there.. lol I love it though! I’m wanting to pre make these for a vacation to have for breakfast one morning. How do you freeze them? Do you leave them in a log, or do you cut and freeze in the pan??

  6. Ok I made these two weeks ago and since then have been requested each week only one is a raisin lover and as I didn’t have em just make em with out em also have used the dough for dinner rolls and that was a giant hit and now it’s a weekly request cinnamon rolls and reg rolls I make 2dozen of each and they only last 2days ☺☺☺

    1. Also does the dough freeze well or do the rolls trying to figure a a way to have less time in a HOT kitchen thank you

  7. 5 stars
    The PARRY Cinnamon rolls are the best iVe ever made. Thanks for sharing the family recipe. My family appreciates you sharing the love❤️

  8. 5 stars
    Incredible recipe. First recipe I tried and no desire to find another.
    Can the recipe be prepared and placed in the freezer? I need the prepared dough to make it through a six hour commute.

  9. 5 stars
    This Cinnamon Rolls are SO GOOD!! I made one half of the dough normally and used the other with a can of cherry pie filling and baked them at 350 degrees for 25 minutes! We added cream cheese frosting instead of your icing, but I am sure they are great either way! Thank you!!!

  10. I just read a lot of these reviews , people please read the recipe. Almost every question That was asked was written in the recipe. Come on

  11. Hands down best cinnamon rolls I’ve ever had!! I followed the recipe exactly! Great job thank you.

    I’d send pics if I knew how haha

  12. Maria I have read you can turn your oven on low at 200 and then turn it off to give a warm place for the cinnamon rolls to rise. They looked beautiful as I put them in the fridge to rest overnight before baking this morning but something went wrong and they deflated. My yeast isn’t expired. Any ideas?

    1. If You are doing the overnight method you put them in the fridge just after slicing and before the second rise. In the morning you pull them out of the fridge and let them warn up and rise prior to baking. She has instruction for the different bake now/bake later options up in the post.

  13. I am going to try this Christmas morning (will prepare night before). I have a question though. The recipe says it makes 30 rolls which would mean 15 in each pan, right? But all your photos show four rows of three across (12 rolls in each pan) for a total of 24. I want to be sure I have enough for everyone so please let me know what I missed. Thanks!

  14. Hi, I was wondering when mixing flour with kitchen aide do you use medium speed? Thank you. Making these Parry Rolls today! Thank you and thank you Parry

  15. Thankyou for sharing your dads recipe in Weyburn, Saskatchewan! I’ve used a lot of different recipes but this will be my go to from here on in!
    Dec 10,2019

  16. When you using instant yeast, how does it change the steps? I imagine you skip step 1 but what about the double rise in step 6?
    Excited to try this recipe for Christmas morning this year!

    1. A stand mixer works best because there is a lot of dough but you can use a hand mixer or mix and knead by hand

  17. Could I do all the steps to freeze them through par-baking, and then refrigerate them instead? I want to make them a few days ahead.

  18. This is our second year making these for Christmas, and I was pleased to see the addition of freezing instructions this year as last year we did a little trial and error that wasn’t quite right. I’ve just tested the “par-bake” freezing method, and after putting buns in for 12 minutes, freezing, thawing, and running a test batch this morning–10-12 minutes back in the oven just left them still completely raw in the middle. If you have any other tips on how to get them fully baked after that par-baked phase, that’d be great! Otherwise I may just be making on the 23rd and risking 2 days in the fridge as our best route! Thanks for a great recipe! Just wish I could find the right method to not leave me prepping huge amounts of rolls on Christmas Eve!

  19. I just have to share that this recipe has been my go-to since I first searched for “cinnamon roll recipes” circa 2015. Since then, this recipe has become part of my family’s Christmas morning tradition. I’m so thankful. We love Perry’s rolls

  20. I tried many recipes and this one was by far the best! It was so easy and delicious, my family said they were better then Cinnabon! Thanks for sharing!

  21. 5 stars
    I have made your dads recipe for several years for our family and have been sending them to work for my husbands deputies who all work the holiday. Everyone is so thankful and LOVE the rolls ( with and without raisins:). Tell your dad thank you for sharing with us ! Merry Christmas !

  22. 5 stars
    I made this to serve on Christmas morning. They were a little labor intensive for me, but they turned out so great! I might add that I refrigerated leftovers and heated them in the microwave this morning – still great! I used the freeze/par-bake method and it worked well. It was so nice to have fresh baked cinnamon rolls without sacrificing all that family time on Christmas morning. My only comment would be that it took my dough a lot longer to double in size (first rise) than 30 minutes. Though I got a little nervous that I had a fail on my hands, everything was well after about 1 1/2 hours. I highly recommend this delicious recipe. I think I’ll make it a Christmas tradition. Bonus – I have another whole 9 x 13 pan in my freezer!

  23. I made these for Christmas morning. They were a hit. I have to agree, they are the best cinnamon rolls.
    Thank you for sharing your dad’s recipe, a sure keeper!!!

  24. ok, I am now on round two of trying to make your cinnamon rolls. my yeast is active but my dough won’t rise. i placed it in a warm oven. set the oven to 200 and turned its off. any advise??
    now trying the second batch with just the light on.

    1. to get yeast to rise. I always put my yeast in a little luke warm water.. anything to hot will kill it.
      Toss in a teaspoon of sugar…… give it five mins.. it will start bubbling if it isn’t your yeast is no good.

  25. 5 stars
    Your recipe is wonderful! We have made your dad’s cinnamon rolls multiple times and my family loves them! Thanks for sharing ♥️

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