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

I shared this recipe when I first started my blog, before I even knew it was going to become 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 share some additional tips! These are really the BEST cinnamon rolls! You have to make them!

Yeast

A lot of people are intimidated by baking with yeast, but I’m here to tell you that you can do it. It’s not difficult, I promise!

First, check the date on your yeast to make sure that it has not expired. You always want to start with fresh yeast.
We use active dry yeast, which must be mixed with water. Sprinkle the yeast over lukewarm water and wait. Their yeast begins to activate. It becomes foamy and begins to smell … well, yeasty! Pro Tip – If you want to help the yeast a little, you can add a pinch of sugar to help growth.
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 stand at 110 * so that the yeast can be activated. Water feels hot at this temperature, but it will not burn your hand if you hold it under the stream. If the water is too hot, it will kill your yeast, so be careful.

Baking fat or butter?

The original recipe calls for shortening, but we started using unsalted butter and both ingredients work well. Use your favorite!

Mix the dough

I like to use a KitchenAid stand mixer to mix the dough together. If you do not have a stand mixer, you can knead the dough by hand, it will only take longer. You will get a good arm workout 🙂

First ascent

The cinnamon roll dough must rise twice. Once after you have shaped the dough and once after you have cut the dough into cinnamon rolls. Find a warm place in your house so that the dough can rise well, and cover the dough with a clean kitchen towel.
Roll out the dough

This recipe makes two 9×13 pans cinnamon rolls and that might sound like a lot, but I guarantee they won’t last long. If you want to cut the recipe in half, you can, but if you take the trouble to make cinnamon rolls, make a bunch and share it 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. Be sure to flour the area before rolling, otherwise the dough will stick.

Fill

When you spread the “goods” on the dough, be sure to give it your all. My father never holds back! You want the cinnamon rolls to have a lot of flavor, and the taste comes from the filling. So be very generous with the:

  • Softened butter
  • Brown sugar
  • Cinnamon
  • Raisins

If you don’t like raisins, you can leave them out, but our family loves them.

Cut

As soon as the filling is spread on the dough, carefully roll the dough into a long log. Now it’s time to cut the tree trunk into cinnamon rolls.

My father cuts the dough into rolls with unflavored floss! This is the secret of perfectly cut buns that keep their shape. Pull up the ends of the floss and loop them together, as if tying a knot. Tighten the floss until it cuts through the dough. You can also cut them with a sharp knife.
Second ascent

Place the sliced cinnamon rolls in greased 9×13-inch pans, leaving about 2 inches between each roll. The rollers get bigger as they rise, so you want to make sure you leave room for their expansion.

Cover the pans with clean kitchen towels and put them in a warm place to rise.

Let the cinnamon rolls go until they have doubled. This will take about an hour or 1.5 hours.

Bake

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 sticky. Each oven is different, so check it after 20 minutes. Ours usually take about 30 minutes to bake. Remove from the oven and let cool to room temperature before frosting.

Icing

Making my dad’s cinnamon roll icing is as easy as whipping butter, icing sugar, vanilla and whole milk together! Just make sure that your butter is soft. Generously drizzle over warm cinnamon rolls and enjoy.

If you prefer a cream cheese glaze, you can make a cream cheese glaze for the cinnamon rolls.
Make it in advance

You can refrigerate the buns overnight and bake them in the morning. Do not let the dough rise a second time if you do this. Put the buns in pans and cover them with plastic wrap. Let them come to room temperature in the morning and give them time to get up. This will take 2-3 hours, depending on the temperature of your home. Then bake as indicated!

How to freeze

Cinnamon rolls freeze beautifully, and you can freeze them in several ways.

You can freeze unbaked cinnamon rolls. If I want to freeze unbaked cinnamon rolls, I like to put them in disposable aluminum foil pans so that I can put them in the freezer. After the second rising, bake the cinnamon rolls for 12 minutes. You want them to be raised and set, but not golden brown. Remove from the oven and let cool completely. Tightly cover the pans with plastic wrap and aluminum foil and freeze for up to 2 months. When they are ready for baking, remove the pans from the freezer and put them in the refrigerator for defrosting. After defrosting, bake for 10 to 15 minutes or until golden brown and frozen.

Baked cinnamon rolls can be frozen for up to 2 months. Place completely cooled cinnamon rolls in a freezer container or bag. The night before, remove it from the freezer and let it thaw in the refrigerator. Warm up the cinnamon rolls in the microwave or in the oven. You can freeze frozen or unfrozen cinnamon rolls.

More recipes for sweet rolls:

  • Raspberry sweet rolls
  • Cherry-almond-sweet rolls
  • Apple cinnamon rolls
  • Cranberry-orange-cinnamon rolls

Parry rolls

These are some of the original photos of my father Parry making cinnamon rolls. He is the Master! I am so glad that 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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