We are having a great time in Illinois, minus the bone chilling weather. Luckily, we have been inside a lot. My dad has been spoiling us with a fire in the fireplace and tasty treats from the hot oven. We love vacation!!
My dad already made us a batch of his famous cinnamon rolls. They were the perfect welcome home treat! This recipe is our families’ favorite. It was my grandmother’s recipe, but my dad has perfected it over the years. We refer to them as “Parry Rolls.” Everyone knows about these rolls, they are the most often requested too. My dad likes to share the recipe, but he would rather just bake up a big batch for anyone and everyone. His are the BEST!!
Make sure you don’t scrimp on any of the key ingredients. When you spread the “goods” on the dough, make sure you go crazy….with the butter, brown sugar, raisins, and cinnamon. My dad never holds back! I know there are some raisin haters out there, but my dad says if you don’t like them pick them out! He LOVES his raisins…and so do the rest of us.
My dad said I could share the recipe, so please enjoy our family favorite. He asked me to not include his picture, but I had to show the master at work!! 
2 pkg yeast, dissolved in 1 cup lukewarm water
6 T of shortening
1 cup sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
Softened butter
Brown sugar
Raisins
Cinnamon
Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
Add shortening, sugar, and salt to hot water and cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth.
Add in beaten eggs.
Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.
Cover and let rise for 30 minutes. Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins, and cinnamon. (make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon. we never measure but be very generous.)
Roll into one long roll. To cut use a piece of string or floss.
Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
After cooled frost!
Frosting Recipe
Butter
Vanilla
Powdered sugar
Milk
I am not sure on the amount! My dad just guesses! Whisk until you get the right consistency and frost the rolls!
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[...] Cinnamon Rolls-this is my grandmother’s recipe. My dad has been making them for years and years. They are the best! My dad is famous for them-everyone calls them “Parry Rolls.” [...]
Those look so good! Lots of yummy filling.
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!
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”.
~ingrid
This is awesome! I can’t wait to make it for Valentines
I think these are the perfect things to make for brunch this weekend when my sister comes into town! Thanks for the recipe!
Mary-I hope you like them. They are a family favorite!
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.
I made these the other day and my family was head over heels in love! Thank you for sharing!!!
Kimberly-We are so glad you enjoyed the cinnamon rolls!
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.
Thanks!
Jane-He uses unbleached all purpose flour.
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!
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!
Katrina-You dissolve the yeast in one cup of water and add the 2 cups of water in later. I hope that helps:)
[...] also celebrate by eating a special Easter brunch. My dad usually made French toast or his famous cinnamon rolls. I don’t think I will wear a bonnet this year or go on an egg hunt, but we will make Easter [...]
Very sweet post! Thanks for sharing the recipe!
What an awesome dad! These look incredible. I love all the filling rolled up in the dough. That makes them so good!
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!
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!!!
They are the best cinnamon rolls, huh?
[...] the most beautiful artisan loaves and hopefully someday I can compete. My dad also has the best cinnamon roll recipe in the world-I think I have come pretty close to mastering those [...]
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!!