Cinnamon Rolls

The best cinnamon rolls ever! Every person who makes them loves them! These are perfect for brunch, breakfast, and holidays.

This recipe for cinnamon rolls is a favorite in our family. My dad perfected the recipe over time. It was originally my grandmother’s. They are called “Parry Rolls” by everyone. These rolls are always requested. My dad loves to share his recipe with others but would instead bake a large batch of rolls for everyone. His are the best!

This recipe was the first recipe I posted when I started my blog. I didn’t even know it would become a food blog. The cinnamon rolls have been our website’s most popular recipes since the beginning! I’ve updated the photos and am also sharing some tips! These cinnamon rolls are THE BEST! These cinnamon rolls are a MUST!


Many people are afraid to bake with yeast, but I am here to tell YOU you can do it. It’s not hard at all, I promise.

Check the expiration date of your yeast first. Always start with new yeast.

Active dry yeast is used, and it needs to be mixed in with water. Sprinkle the dry yeast on top of lukewarm boiled water. Your yeast will begin to activate. The mixture will start to foam and smell… yeasty. If you want to boost yeast, add a pinch or two of sugar.

You can use instant yeast. You can use the same method as my dad or add the warm ingredients separately.

You should have your water at 110* to get the yeast going. This hot water won’t hurt your hands if placed under the stream. Be careful, as too hot water will kill the yeast.

Shortening or butter

Both unsalted butter and shortening work equally well. Use whatever you like!

Mixing the Dough

To mix the dough, I use a KitchenAid stand mixer. You can also knead dough by hand if you don’t own a stand mixer. It will take longer. You’ll get a great arm workout.

First Rise

Cinnamon roll dough must rise twice. The dough must rise twice: once after it is formed and again after you have cut the cinnamon rolls. Find a warm spot in your home to allow the dough to rise, and cover it with a kitchen towel.

Rolling Out Dough

The recipe yields two 9×13 pans, which may seem like a lot. But I promise they won’t stay around for long. You can half the recipe, but I recommend making a lot and sharing them with friends and family.

Divide the dough in two and roll each half into a rectangle of about 22×13 inches on a lightly-floured surface. Be sure to flour the surface before rolling the dough, or it will stick.

The Filling

Don’t be afraid to go all-out when you spread the “goods.” My dad never holds back! The filling is what gives the cinnamon roll its flavor. Be generous when you:

Softened Butter

Brown sugar



You can leave out raisins if you do not like them, but we love them.


After the filling has been spread, roll the dough carefully into a long log. The log is now ready to be cut into cinnamon rolls.

My dad cuts the dough into rolls using unflavored floss! This technique is the secret to perfect sliced rolls with a shape that holds. As if you were going tie a knot, pull up the ends of your floss, and loop it together. Pull the floss tightly until it cuts through the dough. Cut them with a sharp knife.


Active Dry Yeast, 4 1/2 teaspoons (2 packets),

1 cup of lukewarm or warm water

To proof the yeast, use one teaspoon of granulated sugar.

Shortening or unsalted Butter: 6 tablespoons

1 cup Granulated Sugar

Nine cups of unbleached, all-purpose flour. (more if your dough is sticky; up to 10 cups).

Two cups of hot water

Two large eggs were beaten.

1 Tablespoon Salt

1 cup of softened butter divided into two equal portions

Divided into 1 1/2 cups of brown sugar

1 cup raisins, optional

Divide two tablespoons of ground cinnamon.

The frosting

1 cup butter softened

4 cups powdered sugar

If necessary, add up to 4 tablespoons of milk.

One teaspoon vanilla extract


Combine the yeast with a pinch each of sugar and salt in a small bowl.

Add the sugar to the water, and let it sit for five minutes.

The yeast will bubble up. The smell will be “yeasty.”

Add the shortening, butter, sugar, and salt into the bowl of the stand mixer and mix for 30 seconds using the beater. Allow to cool down to a lukewarm temp. Mix in 2 cups flour until smooth. Mix in the yeast mixture. Add the beaten egg.

Mix the remaining flour with the dough hook. This should take about 2 minutes. Place the dough on a lightly-floured counter. Could you remove it from the bowl? Hand kneads the dough, adding flour if it is sticky. Knead the dough until it feels smooth and satiny.

Cover and let it rise for 30 min. Remove the dough from the bowl after it has doubled. Divide it in half. Roll one half of the dough with a rolling pin into a rectangle shape (approximately 22 X 13 inches). Spread the dough with about 1/4 cup of softened butter. Sprinkle half of the raisins, cinnamon, and brown sugar on top. The raisins can be omitted, but my family likes them.

Roll the dough into a long roll. Rolls can be cut using dental floss or thread. Place the rolls into 9×13-inch greased baking pans. Leave about 2 inches between each roll to allow them to rise. Follow the same steps for the second half of the dough.

Cover the pans using a kitchen towel. Let the rolls double in size. Preheat oven to 350 degrees F. Cook for 20-30 mins or until the cinnamon rolls are golden on top. Check at 20 minutes for safety, but you may need to bake them longer. The middle shouldn’t be doughy. The time will vary depending on the size of your dough during the second rise. Ours took closer to 28-30 min. After removing them from the oven, let the rolls cool down to room temperature.

While the rolls cool, prepare the frosting. In a large bowl, combine butter, sugar and milk. Frost the cinnamon rolls after they have cooled.

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