Cinnamon Rolls
Updated December 24, 2020
These homemade cinnamon rolls are the BEST! Everyone that makes them falls in love! They are great for breakfast, brunch, and holidays.
Pin this now to find it later
Pin ItThis 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
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:)
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.
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.
Cutting
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.
Baking
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.
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:
- Lemon Blueberry Sweet Rolls
- Raspberry Sweet Rolls
- Cherry Almond Sweet Rolls
- Apple Cinnamon Rolls
- Cranberry Orange Cinnamon Rolls
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!
How to Make Cinnamon Rolls Video
Best Cinnamon Rolls
Ingredients
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:
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 tablespoons milk, more if necessary
- 1 teaspoon vanilla extract
Instructions
- 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!
Nutrition
Have you tried this recipe?
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Thanks for Sharing!
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Those look so good! Lots of yummy filling.
Can I use evaporated milk?
I haven’t tried it.
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.
Can I make these as mini? What would you recommend as for baking time etc and how to roll if making mini?
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:)
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? 🙂
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!!
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 –
Lauren
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 😉
Yes, you can make the dough the night before and refrigerate it. I hope you enjoy the cinnamon rolls!
I made these and all my filling oozed out and caramelized…what did I do wrong?
Did you roll them tight enough? The filling shouldn’t use out, just bubble to the top of the cinnamon rolls.
Ooooh! These look so delicious! I want to try them! 🙂
Still new at breadmaking in general, any clue how to adapt to a breadmaker for the dough assembly process?
I’ve never used a breadmaker to make dough/cinnamon rolls. Sorry!
Too much dough for a bread machine.
I’ve made these before & they are great! Just wondering if they can be made & frozen then defrosted & baked on Xmas morning?
I haven’t tried it, but I am sure you can. Just wait to frost them.
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? :~(
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.
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.
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.
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.
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.
I’m confused, where does it say to bake at 425, I only see 350?
Bake at 350 for 28-30 minutes.
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..
2 packages of yeast, which is 2 1/4 teaspoons of yeast.
That is incorrect. 1 packet of yeast equals 2 1/4 tsp. So, 2 packets is 4 1/2 tsp total.
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.
“Oh My Goodness” These look wonderful!
I think I might have to stay off my low carb diet for awhile longer lol!
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.
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.
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.
Thanks Terry!
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?
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!
When you mix the yeast in with milk instead of water, what change is made?
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!”
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)
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)
I am sure bread flour would work just fine! Enjoy!
You speak my language! I love cinnamon.
Have you tried it using wheat flour? It seems like fresh ground flour would be AMAZING!
I haven’t, but I am sure they would turn out great!
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?
Yes, stir in the remaining 5 cups of flour. You knead the dough until it is smooth and satiny.
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.
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
I package of yeast is 2 1/4 teaspoons!
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
Thanks to share grandpa’s recipe, can’t wait to try it!!!!
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.
So glad you enjoyed the cinnamon rolls.
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.
I am so glad you enjoyed the cinnamon rolls. I just updated the recipe so it is printer friendly.
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.
Great recipe! Just curious, about how many rolls does this make?
How many does this usually make? Just wondering if I need to double it or not. Thanks!
It makes about 30 cinnamon rolls.
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.
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!!
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.
I haven’t tried coconut oil. Let me know if you try it!
Wow! I have been making cinnamon rolls for 30 years and this is now my favorite recipe. Thank you for sharing!
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!
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!
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!!
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. 🙂
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!
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
6 T means 6 Tablespoons. 6 t (small letter t) means teaspoons.
I just made theses, they came out awesome, my family loved them. Thank you for sharing your recipe
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.
Deanna
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!
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!
So glad you liked the cinnamon rolls!
These rolls may not be healthy but they are by far the best cinamon rolls I have ever had.
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.
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!!
what kind of yeast do I use?
Whrn you say 6tbls shortening, do you mean Crisco? Or butter?
Crisco
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
6 tablespoons of shortening/Crisco
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
These look pure magical. I can’t even imagine how they taste. SWOONS.
As for the frosting should I start with a stick of butter or less?
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.
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. 😉
Just wondering what type of yeast to use, Active dry or rapid rise? Thanks!!
I made these yesterday and they were absolutely amazing! Thank you for the wonderful recipe 🙂
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!!
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! 🙂
My dad uses Active Dry Yeast. We’ve made the recipe with rapid rise and it works great too!
I am so excited to bake these BUT how much butter do you use? The recipe is vague.. How much butter should I use?
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:)
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? 🙂
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
These rolls are wonderful…and your dad is pretty cute, too!
I try to avoid using processed oils. Would lard work as a substitute for crisco?
Are the temperatures given in Fahrenheit or Celsius?
Fahrenheit
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. 🙂
Do you know if these would freeze well?
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!
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
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!
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!!)
What about butter flavored shortening (crisco), would that work?
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)
I am so glad you liked my dad’s recipe! They really are the best!
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!
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:)
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.
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 ^_^
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?
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.
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!
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!!!!
can these be made with butter instead of crisco?? It is really bad for you
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.!!!
how long to they have to sit to rise before baking? My kids are very excited to eat them.
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!
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
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)
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!
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!
I haven’t cut the recipe in half, but I am sure it would be fine! Enjoy!
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
How far ahead of time can I make them before cooking. Thinking Easter brunch, would like to them the morning before?
You can make them the morning before. Just keep them in an air-tight container. Enjoy!
If I were to make these the day before, should I let them rise before putting them in the refrigerator?
Thank you!!
Yes! Enjoy!
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!
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.
Thanks!
This recipe sounds good to but the other was fabulous!
Try searching for taste if Home bread machine cinnamon rolls.
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 🙂
Do you think these would work with whole wheat flour? It does have a nutty texture to it.
These looks scrumptious. Just one question, what measurements do you roll out the rectangle? Thanks.
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!
Hi, can mixture be frozen prior to cooking, and if so at what stage? Thanks
what size rectangle?
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
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
You can use rapid rise! Enjoy!
Would it be bad if I use bleached flour?
No, you can use bleached flour!
Hi just wanna ask if how many oz the 2 packages of yeast? Thanks.
Wanna really try this one.
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….
These look amazing! Please can you clarify how much is a packet of yeast?
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!!!!
So glad you liked them! They are our favorite!
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!
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!
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!
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!
Would you recommend freezing them when they are cut and raw or baked?
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.
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!
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.
Thanks.
I was wondering the same thing. No reply, yet! Thanks
Yes, you can use butter instead of shortening.
Omg this looks awesome! I wanna try it but I have no shortening. Can I omit it? What’s the shortening use for anyway?
You can use butter instead of shortening.
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.
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!
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.
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!!
You can freeze the finished rolls. I would freeze the unfrosted and then frost them after they defrost.
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?
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?
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!!:)
You are welcome! Enjoy!
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:)
to what thickness are you rolling the dough? 1/2 inch thick or thicker??
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 🙂 🙂 🙂
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!
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.
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!
Made these cinnamon rolls today they are very good.
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.
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!
My dad will appreciate that. He is a little embarrassed by this post since it is one of our most popular recipes now:)
These work best with 1 stick of butter per half
I prefer rolling to like 1/8th or 1/16th inch, that means more layers of dough and sugar and butter and gilling; Awesome!
I love this recipe!
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!!!
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?
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…
Can you make these rolls the night before?
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!
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!
YUMMY!!!!!! Can the shortening be substituted for butter? Shortening does not agree with me too well… :s
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. ..it’s only 12:30 am!!!
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.
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 🙂
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!
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 🙂
Can you make at night to cook in am?
Yes! Keep the dough in the fridge.
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.
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!!!!!!!!!
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
I made them as instruceted, but my dough is not rising help! I have never made cinnamon rolls before
Is your house warm enough? Did you get your water too hot when you mixed in the yeast?
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.
I’m making these tomorrow. Could you please estimate the time it takes for the cinnamon rolls to rise until double?
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.
You are welcome! Glad you liked them!
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).
can I borrow your Dad? He may want a holiday in Australia ????
I love this cinnamon roll recipe. I’ve made it twice and they have turned out great.
We are glad you like the recipe! It’s our favorite!
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.
Love this recipe….just enjoy as much time as you possibly can with your Dad. I miss mine sooo bad. ♡
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!
Glad you like the recipe! We are addicted too!
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!
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!
These look amazing! Do you use instant or active dry yeast?
My dad uses active dry yeast, but I’ve used instant before and it works too!
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!
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!
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!
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.
Thanks.
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.
Thanks.
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!
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 😀
SO glad you liked the recipe!
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.
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!
Thank you for sharing!!!
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!
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
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
I am so glad you like the recipe and were able to share the cinnamon rolls with your co-workers!
Check out a special cinnamon at penzeys.com 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!
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.
This recipe really works. I have made these for our first day of term….if they last this long!! Say thanks to your Dad.
Yay! Glad they turned out for you!
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. 🙂
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!
I tried these again this week and determined I goofed up somewhere last time. These turned out amazingly good!
Glad you enjoyed them this time around!
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. 🙂
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.
Can I use butter instead of Crisco for the cinnamon rolls?
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!!!!
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 🙂
If you use butter, use the same amount. Enjoy!
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.
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.
Nice work!! Glad you liked the cinnamon rolls!
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
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!
So happy your family loves our family recipe!
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!
You are welcome! They are our favorite too!
If I wanted to freeze these in advance before I want to serve them would that work?
Can these be made without a stand mixer? Any ideas on how to alter the recipe to be mixed by hand?
Yes, you can make the cinnamon rolls without a mixer, you will just have to do a lot of kneading.
what kind of yeast you are using to this?is it active dry yeast or rapid rising?
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!!!
I am so glad your family loves our family recipe!
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.
I loved these ! I made them and they are perfect! And yummy . Best recipe I have come across ever!
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. ☺️
Glad you liked the cinnamon rolls!
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!
Lauren
Yes, just keep them in the fridge over night.
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!
I am going to make these for my hubby and I on Christmas – can’t wait to surprise him!! Thanks for the wonderful recipe.
Enjoy!
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 🙂
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 🙂
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!
Can these be preped the night before and then cooked in the morning?
Your dad knows his cinnamon rolls ! Wowza, i want some on my lap right now !
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.
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!!
Yes, just add a pinch of sugar to help the yeast grow. Enjoy!
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.
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.
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!
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!
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!
Kathy
You don’t have to use a mixer, it just makes it easier.
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.
Yes, grease the pan! It is noted in the recipe. Roll the dough into a rectangular shape.
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!
-Gaby
Yes, you can use a hand mixer at the beginning and then knead by hand.
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
Yes, you can make them by hand. You will get a workout:)
These sound yummy. Have you ever used butter instead of Crisco? I would hate to buy shortening for one time use. Thank you.
You can use butter!
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!
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!
I forgot the brown sugar
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.
My dad uses active dry yeast, but we have used rapid rise and it works too!
Have been looking for a great recipe excited to try these recipes.
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.
So glad you liked my dad’s cinnamon rolls!
Can I add salted
butter instead of crisco?
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!
Never using this recipe again. Test your recipes, please. Flop. I have been baking for years, this recipe did not work at all
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!!
Glad you enjoyed them! They are our favorite too!
I have made these. They are incredible!
I put a Carmel glaze on half of them. Soo good.
Do you use the hook or paddle attachment on the stand mixer?
Hi
Can I still make these if I don’t have a stand mixer?
Help
Thank you
Yes, you can knead the dough by hand!
The cinnamon rolls look scrumptious. The recipe under the picture is for “Sticky Chicken Drumsticks”. This is the page where you “Pin It”
What about milk rather than water?
Thanks.
P.S.: love cinnamon rolls 😉
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!
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
Glad you are enjoying the rolls!
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?
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! 🙂
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
Can you still make these without a stand mixer?
Yes!
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
.MarilynB
My daughter and I just made these yesterday…loved them! Will be sharing soon. 😀
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 🙂
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.
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.
Just leave the cinnamon rolls in and turn down the oven. Enjoy!
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?
It usually takes 30-45 minutes, it just depends on how warm your house is!
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.
Yay! So glad you liked the cinnamon rolls. I love the half and half idea!
These look so delicious , can I half the recipe ?
Hot water? WHAT TEMP IS THAT? Thank you
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.
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 !
These are gorgeous. My favorite of all time. would love to be able to make them mysrlf. Thanks for sharing. Simon
Hi do use salted or unsalted buter
These are the best rolls ever, it beats out my aunt Gladys who always made the greatest
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!
I don’t see the printer friendly option?? I may be blind this morning??
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?
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!
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!!
Wow, 14 dozen! Nice work. I am so glad you like the recipe! Enjoy!
Can these cinnamon rolls be made at night and bake the next morning.
Yes! Enjoy!
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
Can these cinnamon rolls be frozen and then baked later? I’m looking to give them as gifts.
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!
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?
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.
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?
Yes, you can cut the recipe in half. Enjoy!
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! 🙂
These look amazing! Could I make these, refrigerate them overnight, then pop them in the oven for Christmas morning?
Yes! Enjoy!!
Does this recipe call for instant dry yeast?
My dad uses active dry, but I have used instant and it works great too!
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!
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.
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!
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?
Disregard Maria! I see you answered Katya above me with the same question!! Thanks 🙂
Yes! Enjoy!
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!!
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!
Could you make these and keep them in fridge for the next morning and have them rise then?
Yes! I just added a note to the recipe.
Cant wait to try these. I recognize the Tupperware harvest gold flour canister. love it.
Ha! Gotta love that canister:)
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!
I am so glad you like our family recipe. I will have to try pecans next time.
Can I half everything because there is only 2of us.
Yes!
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!!
I am so happy you liked the cinnamon rolls!
Hi, should this be dry active yeast or rapid rise?
I used Fleischmann’s ActiveDry Yeast Original- sold in 3 envelope packets.
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!
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!
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.
Yay! I am glad you found the winning recipe:) They are the best!
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?
Hmmm, you can try turning the temperature down and baking for longer. If the tops get too brown, cover with foil.
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.
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!!
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?
These were delicious. Easy for my first time to ever make cinnamon rolls too! Thanks for sharing!
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!
Just made these. Oh my my they turned out amazing!!! Thank you for sharing!!
They are our favorite! Glad you liked them too!
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.
So glad you liked the recipe!
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!
You overworked the dough?
We bake cinnamon rolls all winter long. This recipe is similar to my mom’s except we use milk and veg oil. Easy!
Can you use butter instead of shortening?
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!
Regards,
Lorna
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!
Margo
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!
eager to to try it
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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!
That is weird. You can always adjust the oven temperature if you think your oven is off??
nice
WILL BE TRYING THESE CINNAMON ROLLS MY SON LOVES HIS CINNAMON ROLLS. These by far was his favorite thing he always wanted SINCE HE WAS HE WAS my A LITTLE TROOPER & ate EVERYTHING:} I WAS VERY LUCKY IN THAT SINCE. FROM THE FIRST TIME HE EVER ATE MY CINNAMON ROLLS THEY HAVE ALWAYS BEEN HIS FAVORITE & STILL ARE TILL THIS DAY 🙂 I HAVE THE ORIGIONAL RECIPE OF THE CINNABON ROLLS U GET OUT OF THE Malls!!! there the best by far i still make them every CHRISTMAS WHEN IM NOT SICK & HAVE HELP. IREALLY NEED A KITCHEN AID MIXER BUT CANT AFFORD ONE which makes me sad cause i am on a fixed income being ABLE JUST TO PAY MY BILLS IM GONNA TRY TO MAKE YOUR DADS THEY BOTH SOUND YUMMY & THANX FOR SHARING HAVE A VERY BLESSED DAY
Oh my lord, these are the BEST cinnamon rolls I’ve ever made. Thanks for sharing your dad’s recipe.
You are welcome!
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
So happy you like the cinnamon rolls!
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.
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 🙂
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
Your dad bakes just like my Grandma Pat and Aunt Sandy! No measuring but everything comes out yummy! Thanks for sharing! Will try these!
I made these today minus the raisens! They are absolutely delicious!! I’m so happy this is the recipe that I chose!
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?
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?
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!
I take it back – wrong type of salt! Nice recipe…
Do you use fast rising yeast? Or just the regular kind? Thanks Gail
My dad uses regular, but we have used fast rising and it works too!
These look delicious! Have you tried using coconut oil instead of shortening? We don’t eat shortening. I’d like to make today.
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?
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.
You commented this quite a while ago but i’d just like to let you know that the temperature is measured in Fahrenheit
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?
They look delicious! I don’t have shortening; can I substitute butter?
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!!!
You are so welcome! Glad the cinnamon rolls are your favorite too!
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.
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.
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 !
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
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
Glad you like the recipe!
I made these today. They came out so delicious. Thank you Parry!
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!
These were amazingggg!! Thanks for a fab recipe!
Did you use light brown sugar or dark brown sugar in this recipe?
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.
Glad you liked our family recipe!
When you roll the dough out, what are the dimensions of each rolled out rectangle?
These are the best and so easy!
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.
SOOO GOOD!
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.
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.
quiero que me pudieras dar lareceta de losrroll
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!
Meant to give this 5 stars. Fat sticky fingers missed the mark
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.
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.
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!!
Yes best ever my family love it.
Can I use something else besides shortening?
Sure, you can use butter.
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 🙂
So happy you liked the cinnamon rolls!
These are absolutely amazing!!! I’ve made them twice so far! Everybody loves them.
Yay!
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
Glad you like the recipe!
Can you freeze the rolls and bake them later?
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.
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!
I am so happy you found our recipe! Yay!
These look great! Does it matter if I use rapid yeast or active yeast? Thanks
My dad uses active dry yeast but we have made them with rapid and it works well too!
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!!!
You are welcome!!
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!
So happy you liked them with the changes! Great to know!
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!!
Delicious. Definitely best recipe I’ve found. My kids love them. Great cosy food for when we have drizzly irish weather!
have you ever made this recipe with milk instead of water?
No, we always use water.
Do you rapid rise yeast or the active dry?
My dad uses active dry, but I’ve tried rapid rise and it worked too!
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!
Ashley at what point did you refrigerate? After the second rising and they were already cut and ready to go? Thanks!
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!!
You are welcome!
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.
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
can you use white whole wheat flour?
thank you
Do these temperarures work on electric oven?
Yes!
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!!!
Yay! They are the best:)
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
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.
I don’t usually leave reviews but these did turn out really well. Thank your Dad for us and thank you for sharing!
These are the best cinnamon rolls ever! Thanks for sharing.
Added walnuts also and did a cinnamon cream cheese frosting but was awesome! Way to go dad!!!
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.
Second time making these, they are just perfect! Hubby loves them too! this recipe is a keeper for sure! Thanks so much for posting!
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.
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
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!
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
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?
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.
Just make sure they are doubled in size. That is the real test, not the time. Enjoy!
I tried it two days ago they were delicious. Ill be making them again this weekend.
is it okay to substitute the water with milk?
I haven’t tried it, but it should work. Let us know if you try it!
Dough is really soft, goey on the bottom. Icing is the right finish. They’re a dream!
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!!
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!
Absolutely wonderful! Ya that says it all!
ty for this recipe
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!
I loved this recipe and so did my family!
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!
Has anyone tried freezing these? Did you freeze before or after rising? Baking?
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.
If I don’t have cresco can I use butter
Sure!
Second time making them ! Delicious !!
Thank you!
Best recipe I have made!! And I have tried a lot!!!
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!
Yes, you can knead the dough by hand.
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.
Love this recipe , made it twice in one week, for my friend and my family. Great recipe. Thanks to your Dad.
How nice of you to make them twice in one week! Glad you like the recipe!
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.
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
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!!!
You are welcome:)
So happy you liked the cinnamon rolls. They are our favorite!
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 ?
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!
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!
So happy you liked the cinnamon rolls!! They are our favorite!
Thanks for sharing 🙂 Made them for my family and they love them …..it is now my family recipe …from your home to mine…. #BestCinnamonRolls#thencinnabon#Myopion
I want to make this recipe, but do I have to use Crisco. Can I use butter instead of Crisco?
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.
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.
Perfect!! Thank you!
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.
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.
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 !
I made these today and they are amazingly wonderful. We shared them all over town and everyone loves them.
Best ever!!! Made these today and shared them all over town. Everyone loves them.
Yay!!
These are god’s perfect cinnamon rolls, thank you so much for sharing your recipe!
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 🙂
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!!!!!!
These were AMAZING!! Thank you for the recipe!
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!
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!
Thanks for sharing! How sweet!
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!
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!
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!!!
Making them was so much fun. Very delicious think u
My 12 year old Granddaughter made Cinnamon Rolls for me while I was in S Fran. They were the best I have ever had.
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.
They didn’t rise evenly and didn’t cook evenly! What did I do wrong?
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.
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).
Can you freeze these before baking??
I love this recipe just wish it was in metric!
I’ve made this recipe 5 times.
sugar so I made rolls out of the extra dough. I look forward to trying more of your recipes
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.
Yay! So happy you think they are the best too:)
Should I use rapid rise yeast or regular active dry yeast?
My dad uses active dry yeast, but I’ve had success with both.
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. 🙂
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
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!
I just made these, and they are fabulous. Directions were great. Thanks for sharing.
You are welcome!
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?
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!
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!
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.
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!!!
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.
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
You are welcome! Enjoy!!
How long does it take for these cinnamon rolls to rise after being in the refrigerator? Thank you
It depends on the temperature of your house, but I would pull them out 2 hours before baking to be safe.
Can I half this recipe with the same results? I don’t need 30 rolls!
I haven’t tried it, but I am sure it will be fine. Or you can freeze the rolls.
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!
Amazing! They were so easy. I ran out of white flour and had to substitute brown but they were still unbelievably good.
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!
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.
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…
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.
Can I use Pam I stead of greasing the pan?
yes
What else can we use if we are out of shortening and how much??
Thanks for the recipe
Will try it soon
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!
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.
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.
Did you watch the video? We show you exactly how to make them!
We did make these and my family thought hands down these are the BEST. Love them.
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
You can use the same amount of butter.
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.
Do you need a stable mixer for this? All i have is a hand mixer, but want to try these.
Just made these. They are PERFECT <3 thank you for sharing this recipe!!
Absolutely the best! I used Kerrygold irish butter. I only got 24 not 30. Can’t wait to share with family and friends.
I used crisco in dough. Used the expensive butter for the filling. Just wanted to clarify.
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.
I make this recipe for Christmas, My family love them.
Thank you for sharing!!!
Can you use butter instead of Crisco?
Hi there !
Can this recipe be halved for a smaller portions ? I know silly question…what do you think ? Thanks
Yes, this recipe can be cut in half.
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!
We tried this recipie!! Everyone here loved them too! Thank you, Your Parry Rolls really are the best! ^_^
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.
Tried them they were great
Yay!
Thanks Dad! awesome recipe, My rolls came out great!!!
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!
Hi do you use instant yeast or reg yeast
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.
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.
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
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.
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.
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!
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.
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!
Yay! Glad you liked the cinnamon rolls!
Easy and delicious. Best rolls ever.
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.
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!
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!
My kids and everyone else said theseare the best cinnamon rolls they have ever eaten. Perfection!
Yay!
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!
Glad they were enjoyed by the fam!
Tried it, absolutely brilliant rolls! Thank you for sharing the recipe 🙂
Thanks so much for giving very good directions
I’ve tried so many cinnamon roll recipe and your Dad’s recipe recipe is the BEST!!! Thank you for sharing ♥️.
The easiest, most delicious cinnamon rolls ever! This is my new favorite classic for brunch and any other excuse I can come up with.
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!
How do you get that beautoful glaze of butter and cinnoman on top like your dads??? When they rise before theyre baked???
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.
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.
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,
Lilly
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.
can this be cut in half…..and still come out good
Sure!
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.
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.
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.
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?
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:)
Can the recipe by divided in half, in order not to make 30 cinnamon rolls?
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.
Pooja
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
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 .
Hello! Can I clarify – is it possible to replace the shortening with butter? Thank you ◡̈
that’s some good info on cinnamon rolls . thank you
What is shortening ?
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!
Thanks for sharing the bread machine method! Glad it works too!
Hi, may I know the measure in grammes for 1 cup measure?
Thanks
Not yet but the recipe look awesome!
Why are they called parry rolls?
Can i halve the recipe
Yes, that should be fine.
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.
Amazing!
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
If using instant yeast still follow instructions of dissolving in warm water etc?
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.
Bonjour j’ai gouté extrêmement bon mais dommage pas la recette en Français qui peux me la procuré merci
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!
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 😉
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!!
Glad you loved the cinnamon rolls!
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.
Yay! So fun! Glad you both enjoyed them.
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.
Did you overbake them? They shouldn’t be dry at all.
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!
These are the BEST cinnamon rolls I have ever made or had! Never looking for another recipe:) Quick, moist and delicious.
This recipe is easy to follow, and makes fluffy moist rolls.
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.
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
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.
These are by far the best cinnamon rolls ever!
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!
You are so welcome. Glad you love the cinnamon rolls too!
The BEST! This was my first time making homemade cinnamon rolls and will be the only recipe I’ll ever use!!
SO glad you loved our cinnamon roll recipe!
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.
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!
Omg, these are awesome! I have always wanted to try to make homemade cinnamon rolls with raisins. This was my first try and I loved them! Exactly what I was looking for. Just perfect! Thanks for sharing!
Glad you loved them. Our family always uses raisins in cinnamon rolls.
Hi. I’ve made cinnamon rolls recipe, my family loved them. I’m definitely keeping this recipe.thank you .
Splendid cinnamon rolls! Getting rave reviews on the look, taste and feel afterward (not too crazy on the sugary aftertaste). And, fun/easy to make. Made me look like a baking stud-ette!!
I made these for my family and the family absolutely loved them! Will be making these again soon.
About to make these.. I don’t have shortening. Can I use margarine instead?
Followed the easy directions and they came out perfect (although mine took about 30-32 minutes in oven). Thank you for sharing!
Made these last night and stuck them in the fridge for this morning–absolutely perfect! I subbed the icing for a cream cheese recipe and it was a divine combination. Thanks so much for sharing!
Do you freeze the raw rolls or after cooking please?
I’ve made cinnamon rolls many times but I wanted to try a new recipe and I’m so glad I picked this one!! This has got to be the best best cinnamon rolls I’ve ever made!!
I’ve made cinnamon rolls many times but I wanted to try a new recipe and I’m so glad I picked this one!! This has got to be the very best cinnamon rolls I’ve ever made!!
I haven’t made cinnamon rolls in years. I’m trying this recipe. Hopefully mine will turn out as good as yours!
I have made these now multiple times. I finally saved it to my recipe box because I got tired of sifting through all of the recipes trying to find it. These are amazing and fool proof!! My friends, family, and co-workers go gaga for these EVERY SINGLE TIME I have made them! Thanks for sharing this gem!
I made this recipe with my daughter today and I am amazed at how wonderful these are! They are hands down the best cinnamon rolls I have ever had! I cut the recipe in half and they turned out perfect. I did however forget to cut the icing recipe in half so the full amount of icing went on them. I don’t think my family minded 😉 thank you so much for sharing this recipe! This will forever stay in my recipe book and has quickly turned into a family favorite!
Thank you for this recipe! I have made these over and over, and it’s the only recipe that I recommend to others.
Before I found this recipe, I had tried to make cinnamon buns repeatedly with no success!
hands down the BEST cinnamon roll recipe I have tried! thank you for sharing!!
Super yummy thanks for the awesome easy recipe 🙂
This recipe truly is amazing!
Hey there..
Many Thanks for this Fabulous Recipe..
Super easy to follow and the results are divine..
This is the 3rd time I have made these and LOVE them. I get better at it every time. They are a town favorite. Thank you for the recipe.
These are light, fluffy and delicious. I tweaked mine a little by adding vanilla extract in with the dough mixture. These are just as you stated DELICIOUS!! I have made cinnamon rolls several times before and I believe it is the “shortening” in the dough that makes such a huge difference. Again…WONDERFUL recipe!!! Will keep this as one of my “staple” recipes.
I tried the recipe they came up pretty good I think that didn’t rise enough. They should have been lighter. Please advise how I could make them rise better thank you for your recipe
Just tried this recipe… they are the best cinnamon rolls I have ever made. Incredibly light and oh so tasty! Loved using thread to cut them, they came out so pretty.
My husband is so happy.
Will be using this recipe for Thanksgiving Morning as I will have about fifteen guest!
Thanks for sharing.
You are welcome! Glad you loved them!
Best cinnamon rolls.. five stars
Can I sub butter or lard for the shortening?
I want to make them like right now !
They sound delish…
Sure!
Thank you for posting. They are amazing!
My husband had been craving cinnamon rolls for a while and he wanted them from scratch. I’ve never made any type of bread dough before but making these was a breeze. We didn’t have raisins but they were still mouth wateringly delicious. We will definitely be making these again. Thank you
The only thing I would change is the frosting. It must be cream cheese frosting or go home!! I am excited to try his version as the picture looks amazing!
I certainly will be making this recipe. Thank you so much for sharing.
The first time I made these, I didn’t pay much attention and just skimmed the recipe before starting. By the time I got to rolling out the dough, I was thinking that it looked like a lot of dough. Then I read the divide in half part. Then I looked at the yield. 30 whopping cinnamon rolls! I carried on with making them. All my family, friends, neighbors, and coworkers loved them! Easily the best cinnamon rolls I have ever made. I have made this recipe two other times since my first batch, but only half it.
Help! I absolutely adore this recipe and have been making it for years now. It’s ALWAYS a fan favorite and I’ve definitelt passed it along to other friends. The one issue I usually run into is during the second rise. Everything always rises perfectly BUT any rolls are usually sitting in a pool of liquid. I don’t understand what I’m doing wrong. I use softened not melted butter, but this almost always happens. They still turn out delicious, but I wish they were more gooey like your dad’s photos. Do you have any advice for me? Thank you!
Hmmm, are you adding too much butter?
I tried this recipe and it turned out great!!! My family and friends really enjoyed them. This is the best!!
I tried making the rolls this Sunday, they were delicious . Thanks for the recipe mate.
Can I use gluten-free flour in this recipe? If so, Will it be the same measurement if I use it?
Can’t wait to make for Thanksgiving, my mouth is watering reading all the reviews. Have you ever use golden raisins before? I will follow recipe with regular style raisins. Thanks for sharing your recipe.
Golden raisins would be good too!
I’m going to try these tomorrow. My husband loves Cinnamon Rolls. Thanks so much for sharing the family recipe!!
Thank you. These remind me of the ones my mom made growing up. I have made them several times.
Oh my god! These were so amazing!! When I first saw the recipe, I wasn’t sure about how they would turn out as I have made so many failed cinnamon roll recipes. They’re either too sweet, too bready, or just plain not good. However, this recipe was so easy and simple that I can’t believe they turned out so well!! The texture was perfect- soft and gooey, the way a cinnamon roll should be! They weren’t too sweet, and the frosting was super easy and soo yummy. Five stars! My new favorite recipe!!
Amazing cinnamon rolls! I needed a good recipe for cinnamon rolls and boy did I find a great one indeed! Thanks for sharing your family recipe. I made them for my family during Thanksgiving 2018 and they were definitely a hit. They are now on our food list going forward for Thanksgiving and probably Christmas too. If you have any doubt, as to whether it’s too much work or too hard, forget it! It’s totally worth it and easy from start to finish. ❤️❤️❤️❤️ Them.
You said you could freeze these. At what point can I do this? Before letting them rise in the pan and baking?
Thank you so much for the recipe, making this right now and it seems its turning out 🙂 so happy this is my beginner baking with yeast, so happy!!
I am soooo thankful for this recipe. I made these with my 8 year old daughter and she had a blast baking. Turnes out great!
My my my, the absolute best recipe ever!! The entire family is in love with this roll. This will be my forever go to recipe!
Can you make these without eggs?
Great recipe! Ingredients and instructions were accurate. We loved the rolls! Will definitely make again.
Is there a way to make only half? A smaller amount?
Do you need a stand mixer?
No, you can make them by hand. It is just easier with a stand mixer.
Made these twice, and they’ve been huge hits each time. Super easy to follow directions.
First time was by the letter, second time I creamed the fat and sugar instead of melting it, and used 1 cup milk/2 cups water instead of 3 cups water. They were a bit more tender, and I think I’ll stick with those changes, but otherwise I’m keeping this one for sure!
Yes I did make these and they were delicious. My family just raced over them. The best ever!
I am going to make these tonight! I was just wondering if this makes 2 9×13 pans? Wondering if I should halve it since 15 would be plenty
Can you half of even 1/4 the recipe? 30 cinnamon rolls is too many for me and my husband! We are alone this Xmas with our 3 month old who can’t enjoy the cinnamon roll goodness just yet!
Oh my gosh, this recipe is amazing, all the dough puffed up beautifully and tasted amazingly fresh and warm from the oven. I personally had to use about 11-12 cups of flour which is no problem, but make sure you have extra in your house. I might add even more brown sugar next time because it tasted so good, and I definitely want to make more glaze since I think the rolls could use more. Either way, this recipe was the first time I ever made homemade cinnamon rolls, and there is no way I’m ever going to use a different recipe.
I just made these cinnamon rolls and after his first bite, my husband said, “Holy sh*t, baby. These are delicious.” I guess he likes them. I do too. Thanks for sharing your recipe!
I love that your Dad/you include raisins. Hardly anyone does, but I think the chewy raisins make it extra special.
I have tried so many cinnamon roll recipes and this by far is the best one yet!!!! I even tried a rol without frosting and it was delicious. I can’t wait until Christmas Morning to introduce them. I actually am freezing the majority of the batch. So finger crossed that they will turn out!
Thanks for posting this recipe!!
I made these. Gave away and froze some. A big recipe and very good. I do put some cream cheese in the icing. Very good.
Just made these with my two year old son! Love them, it was a great mommy and me time activity and a nice treat for afterwards thank you for sharing, they are delicious
So glad you loved them!
Hi! Can you use butter instead of crisco?
Yes!
What if I don’t have a dough hook attachment for my mixer? Is there any substitution for that step?
Thx in advance!
Good, but recipe was a tad hard to follow at times. It would help to have ingredients in the order that you add them in the recipe.
I’ve made these time and time again. I love to bake, but bread usually isn’t my forte. However, these always come out perfectly EVERY TIME!
LOve these rolls!! Is there a reason behind the temp. baking change?
These were amazing!!! We added some thawed blueberries to a few and that was yummy too!
Why does the ingredients list call for 8 cups of flour but the directions only say to add 2?
Brooke, Read a bit further and it will tell you to add the rest slowly.
Good luck!
A tablespoon of salt? Am I reading that incorrectly?
My wife asked the same question when I was making them, but we did it and that must be correct because the flavor was just fine.
I’ve made these 2 Christmas’ in a row and they come out beautiful and delicious!!!!
Made these – you need to double the softened butter, brown sugar and cinnamon. Kind of disappointed- it makes 2 huge batches but if you don’t get the ingredients right, that’s 2 big batches of not the best rolls!!!!! Frosting tastes great at least. I’d double that as well…..
Just made these for Christmas 2018. Smashing hit! Thank you!!
Ok, I found this recipe on a last minute search and OH MY! These are hands down the best cinnamon rolls I have ever made. I make them every year for Christmas. Perfect texture! I did not use raisins but added a little bit of chopped pecans and added maple flavor to my icing. Wonderful, thank you!!!!
I made these for Christmas and were loved by everyone. This is the first time I’ve ever made homemade bread, I had to add a lot of flour to get the dough to not be sticky but they turned out great.
Discovered this recipe on Pinterest and picked it specifically because it said “my dad’s famous recipe”. I wanted one that was a family recipe rather than one like a Cinnabon-type. So, I made it for Christmas morning this year and though I don’t think I got it EXACTLY right (it being my first time trying it and all) they were still amazing and delicious and I can’t wait to give them another shot and see if I can do an even better job. Thank you for sharing it.
I made these Christmas morning and they were delicious! Thanks for the recipe.
Simply wonderful. I made these because I bet my wife I could make homemade cinnamon rolls that were better, and far cheaper, than the store bought ones she wanted to buy for Christmas breakfast, needless to say I won the bet. eTo everyone that is commenting about the amount of flour you had to add to make it not sticky, that is a temperature humidity, elevation thing. It’s fine and really makes no difference to overall taste, add what you need to make it not sticky and it’s delicious. I didn’t follow the measurements for the filling, just added enough butter, cinnamon, brown sugar and raisins to fill the area, anyone who complains there’s too much sugar or cinnamon just gets band from having any in my house. . These do not disappoint, the recipe makes a lot be wary of that. I made 1.5 times the recipe for frosting and it was just right.
Do you have to use a stand mixer to make these cinnamon rolls? I don’t have a stand mixer, can I just mix by hand?
Yes, I made these without a stand mixer and they turned out perfect. They are delicious!
The best cinnamon roll recipe ever! Making more to freeze up. We loved them.
Thank you for sharing your Dad’s recipe for Cinnamon rolls. I make a similar recipe you can find on pinterest for Cinnamon rolls using vanilla pudding. You actually add prepared instant pudding into dough mixture. I get raves when I make these. There are also recipes where you can add just the instant pudding powder to dough mixture.
Thought your Dad may want to try these!
Absolutely delicious!
Hi! Can I Use bleached flour instead of unbleached one?
Sure!
Great recipe, it is exactly the same as I inherited from the Rogers family. So yummy!
Thank you for sharing, I tried your recipe. Up until now I’ve never tried a cinnamon roll recipe. My husband loved them and they were very good.
Ok, these are BEYOND amazing!!!! Truly the best cinnamon roll I have ever had and my husband agrees!! Thanks for sharing your recipe, they will be a regular treat in our home going forward, hehe.
BEST CINNAMON ROLLS EVER! EASY TO MAKE
JUST LIKE MOM USED TO MAKE WHEN I WAS A KID
NOW I VAN MAKE THEM FOR MY FRIENDS & FAMILY
I don’t have any shortening, any difference with butter substitutes?
These are seriously the most amazing cinnamon rolls!!!! I’ve tried approx 15 other recipes before finding this one and none of them come close to comparing to these! You do make 2 cake pans full, so be prepared to stick one in the fridge if you’re not feeding a crowd. I had my second pan in the fridge for 5 days, allowed them to rise before baking and they were EVEN better than the first batch. I was a little worried about them after 5 days but they were just awesome. I highly highly recommend this recipe and method.
I love cinnamon rolls more than any pastry or dessert and I have been searching for a go to recipe for a while. I have tried many. This is a great recipe and I love that it is portioned for 2 pans of rolls. I did make some changes, however. 1st, not nearly enough recommended toppings. I put 1/2 cup butter per roll so 1 cup total (and actually I added a bit more even . ) 2 + cups of brown sugar and 4+ TBs cinnamon. He other change I made was that I added 2 cups hot milk instead of watered bc other cinnamon roll recipes I’ve used called for milk instead of water. The only other thing I did differently is that I completely messed up the order of adding ingredients bc I was playing with my two year old daughter and not paying attention…none the less, these turned about AMAZING. So TENDER and fluffy!i let them rise for quite a while for both rises and it exploded with fluffiness. I cranked the heat in the house, turned the oven on and opened the oven door to proof the dough well bc our house is old and drafty. Love these. Thank you!
Holy cow!!! These are the BEST cinnamon rolls I have ever had!! This was my first time making homemade cinnamon rolls and even though it was time consuming and messy (it’s impossible for me not to make a mess), it was SOOOO worth it!! Thank you so much for sharing, and give my thanks to your dad too!
You are welcome!
This recipe was very easy to follow. Dough is riding will let you know how it comes out
These were awesome. I tried them several months ago and took them to work and everyone loved them!
Holy c*** these are good!
I halved the recipe and it was perfect. I followed the amounts & instructions to a ‘T’ – a bit of extra flour (maybe 4 1/2 cups total) to get the dough to the right consistency but this is mentioned in the recipe. Didn’t have raisins so I used chopped pecans instead, absolute heaven.
I got exactly 15 rolls out of the mixture, baked to perfection in 25 mins at 180C (in my basic, non-fan oven) – thank you for a fantastic recipe, this one is definitely going in the ‘tried-&-tested file’!!
I want to make these in the morning for breakfast, but I was wondering on the time it takes to double in size once the rolls are cut and placed into pan.
For the dough are you using unsalted butter?
For the dough are you using salteryor unsalted butter?
unsalted
Made these and they turned out perfect!!!
Yay!
Awesome!!!!
I always wanted to make cinnamon rolls and finally got brave and was very lucky to find a good recipe.
I’m saving it forever
Speachless… these cinnamon rolls have no words to describe how wonderfully delicious they taste.
Texture is perfect, everyone LooOoVeD them =) 100%
Yay!
Making these yummy cinnamon rolls on a cold snowy morning. This is the 4th or 5th time I’ve made these rolls, they never disappoint and my house smells delicious . Thank you Parry’s for sharing the recipe!!!
Thank you so much for sharing your dad’s recipe. My mom made cinnamon rolls with raisins and I can never find any with raisins. So I had to try this recipe, and it is truly awesome. They rose big and beautiful, and looked so wonderful, and I got many compliments on them. (And I’m not a cook, so that says a lot.)
So I have a couple of questions for your dad. Did he soak the raisins beforehand? (I think my mom did.) And if so, for how long? Also I did have trouble keeping my cinnamon/brown sugar/butter layers IN the roll . . . they ended up coming out the bottom during baking. Does he have any suggestions?
I will be adjusting the rolls with double the amount of raisins–I need a raisin in every bite. And I think I may use more cinnamon . . . hard to say since mine end out the bottom, but I simply couldn’t taste it. Thank you again, and please thank him. Yum.
If you want to soak your raisins, soak for 5 minutes. Make sure you roll them tightly. Glad you like the recipe!
I made these for my husband on Valentine’s day. I cut the recipe in half though because neither of us needs to eat 30 cinnamon rolls. Other than that, I made this recipe exactly as written (minus the raisins, he’s not a fan). He said these were the BEST cinnamon rolls I’ve ever made. Thank you for this recipe, he absolutely loved them!!!!
These are incredible! Thanks so much for sharing!
My first time making cinnamon buns and I was a little nervous but this recipe is amazing! Thanks for sharing – instant classic in our house.
Thanks heaps for sharing the recipe. I just finished baking the cinnamon rolls and, not kidding, within half an hour, we finished a whole tray. I hand-kneaded the dough and I am very pleased with the end result and taste.
It would have been great if the butter/shortening were measured in grams instead of ‘tablespoons’.
I couldn’t achieve the frosting consistency – mine stayed like creamed butter. Would you be able to do a video for the frosting please?. I’ve got some photos for you if you’re interested.
Thanks again for such a delicious recipe.
ps I didn’t use any raisins.
This dish looks SO deliciously good. I wish I could eat that right now!
Recipe already omits raisins. When i try this recipe i will also add walnuts. TY Michelle Gothe
These are amazing!! Best that I’ve ever made. (and i’ve been trying for decades)
I was shocked and hesitant with it calling for 1 Tbsp salt. I decided to go true to recipe and used 1 Tbsp kosher salt.
So good. Thanks for sharing
Yummm
If I could give this recipe more than 5 stars I would! I made these cinnamon rolls, and I am going to have to do it so many more times. They are by far the most delicious cinnamon rolls I have ever had!
My grandmother has a similar recipe for her homemade rolls and then she adds the sugar etc.. and turns them into cinnamon rolls- Your dad’s look delish! Here’s a raisin trick I learned from my grandfather before he passed. Boil the raisins for a bit and then drain them to get super juicy raisins! Thanks for sharing!
I am so anxious to make these! I have searched for months for a cinnamon roll with raisins and this is the only one I found! I will make them early next week and leave a comment.
Thank you!
Can u freeze dough for another time
MARIA & JOSH, , thank you very much! I really liked the recipe, I took it to my recipe book)
It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
It says they freeze well, do I freeze the dough or bake them and then freeze them?
My 9-year-old helped me make these today, so our rolls were a bit uneven, but this recipe is a keeper! Our only modification was substituting coconut oil for the Crisco. Thank you for this wonderful recipe!
Thank you for posting that the coconut oil worked. I have scrolled through almost all of the comments and am glad I finally found yours at the end! I will try it with coconut oil since I don’t have Crisco, and I only enough butter for the filling.
This is my first review online EVER. I have never baked anything in my life. I used and followed the recipe to a T with everything except the mixer. I only had a simple hand mixer and made do with that. These turned out AMAZING. More forgiving than I anticipated for a first time baker. It made so much I am freezing them we will have cinnamon rolls every weekend for a month!
So happy you loved our recipe!
Do you dump the rolls out of the pan before glazing?
We always frost them in the pan.
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!
http://swish.st/86311
if i am in Melbourne what would i substitute the shortening Crisco with? as we don’t have it
Butter!
what is a substitute for 6 tablespoons of shortening crisco?
Butter!
I liked how it looks when your dad made it hehe. I think i will add more brown sugar and cinnamon. thanks for sharing.
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!
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??
Third time visiting this page about to make more cinamon rolls. These are the best thank you sir
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 ☺☺☺
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
Yes, you can freeze the rolls!
My go to cinnamon roll recipe. Everyone who’s had one loves them! Thanks for sharing.
So happy you love our cinnamon roll recipe!
These are amazing! My husband and kiddos love them! Thank you!!!!
when placing the cinnamon rolls on the baking sheet, do the rolls touch or should there be space between them?
You want to leave a little space so they have room to rise.
The PARRY Cinnamon rolls are the best iVe ever made. Thanks for sharing the family recipe. My family appreciates you sharing the love❤️
WOW…It is a superb recipe.
I will tell my mother to cook it thanks for this amazing recipe.
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.
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!!!
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
I love this recipe! I’ve made these about 4 times now and I like that’s it’s a double batch…. they’re that good.
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
I have made this recipe recipe multiple times after trying others I can say this is the BEST!!
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?
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.
Hi your book has the same recipe but calls for 4 cups of sugar in the frosting instead of 2 as above. Is this an error?
Fixed the typo here! Thanks!
The best cinnamon rolls!!! I now make these all the time and people love them!! Thanks for the recipe 🙂
I am so glad you love my dad’s cinnamon rolls!
I sure miss your dad at ADM — please give him my best for a happy holiday, and the same to you!
I know he misses you guys too!! Happy Holidays!
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!
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
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
I am so glad you love my dad’s recipe! Thanks for letting us know!
i make these rolls for my wifes family here in baybay city leyte philippines and wow we love them. thank you
First time making cinnamon rolls and these turned out amazing! Will be keeping this recipe. Thank you!
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!
Do I have to use a stand mixer or can I use a hand mixer?
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
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.
See the section about making the cinnamon rolls in advance.
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!
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
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!
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 !
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!
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!!!
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.
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.
Your recipe is wonderful! We have made your dad’s cinnamon rolls multiple times and my family loves them! Thanks for sharing ♥️
Made this two years now, love it! Two questions- have you tried substituting one of the cups of water with whole milk? And have you ever tried dripping warm heavy cream over them right before you bake? It gives them that gooey blend with the cinnamon- so good! And I find we need more of the cinnamon mixture- so I create 50% more than listed. Our family loves it!
Both suggestions sound amazing! So happy you love the recipe!
Tara,
So instead of doing 2 cups of hot water you do 1 cup of hot whole milk and 1 cup hot water?
Also, do you pour the heavy cream over the cinnamon rolls right before putting them in the over or do you just brush the heavy cream on top?
Can’t wait to try it! What’s the best way do use to get them to rise? My kitchen must be too chilly.
Place them in the warmest spot in your house. By a sunny window, in a small room and close the door with the heat on.
I will usually preheat my oven and set them on top of the stove to rise. Works like a charm!!
Before starting I set my oven to 175 degrees and once it reaches temp I turn it off. I then put the dough in a covered bowl and let it rest in the warm oven. Works great!
Preheat the oven for like 5-10 minutes then stop the oven and put your bowl in, I personally like adding a damp towel over the bowl
These are delicious. Made a batch for the kids last night for school this morning. They are always so excited to wake up to this recipe. Been making these for a few years now and they never disappoint. I do add pecan dust to the brown sugar for a nutty vibe, other than that the recipe is spot on and needs no tweaking!
Do you let them sit out overnight and then bake in the morning?
We love this recipe and have been using it for a few years! Thank you for sharing it with us.
Hey, i dont have shortening. Is it okay if i dont use it?
You can use butter!
It went so good very delicious rolls ,, my kids love it ,, thank u
Awesome recipe! Thankyou!
instruction 4 states roll to 22 X 13 inches and roll up. later it states cut into 2 inch thick slices. if the roll is 22 inches long and you cut it in 2 inch slices you get 11 slices not 15.
i tried making this and after mixing with the dough hook i had an mixture like water. i added more flour to get the dough to the point that the dough hook was cleaning the standmixer bowl and the dough was sticking to the dough hook. i then turned the dough out onto a lightly floured worktop and it was still very very damp and sticky. i added more flour until it was kneadable.in all i put in 35 ounces of flour. my yeast pack (7 grammes) says it is enough for 500 grammes of flour. first prove in a room at 27 degrees C took 100 minutes. second prove took 60 minutes. the rolls were so large they wouldnt all fit in the 9 X 13 tin. if the instruction had said use half a cup of hot water this might be about right. i found all sorts of weights for a cup of flour on the internet but used 5 ounce per cup.what weight of flour per cup do you use. i also used a medium egg as this equals an american large egg.
I want to make the whole amount of the recipe, but half the dough, then put that half of the dough in the freezer for another batch. Does anyone have any suggestions? Will it rise alright? Thanks. Looking forward to some yummies.
I have made many different cinnamon roll recipes but I always come back to this one. It’s so easy and sooo yummy!! The ingredients and the measurements are spot-on. I’ve had perfect batches every single time. Thanks for this awesome recipe.
How do you manage to cut 15 2 inch rolls from a 22 inch wide log? This recipe will result 11 rolls from each half of the dough if you follow the instructions. To get 15 rolls from each log, you’d have to cut the rolls less than an inch and a half thick.
I made this cinnamon rolls 2year ago. Forgot to save the recipe. Been searching since. Now I found it again. Thank God! Ready to make again and make sure I’ll safe it this time. The BEST cinnamon rolls ever. Thank you for sharing. My family love it with pecand/walnuts filling .
I tried making this, and my dough came out too dry.. i don’t know what I am doing wrong 🙁 and I did the instant yeast, maybe that was the problem? help!
I found the recipe easy to follow and the end product very tasty! Everyone at our party took some home for breakfast.
Made these today, while mine don’t look as pretty as the pictures, they tasted fabulous. I used less brown sugar than the recipe called for, about 1/2 cup on each. Sweet enough for us, not too sweet.
Our friends and family love my cinnamon rolls which are actually ours ( yours and mine) thank you for sharing with us and I want to try with Apple sometime; my husband likes chopped pecans mixed in with the icing and I add alittle maple flavoring to the icing as well❤️
These rolls came out fantastic. I halved the recipe and the measurements worked out great. The recipe recommends allowing rolls to rise at room temperature for 2-3 hours if you chill them overnight before baking. I found that 10 hours in the fridge was a great amount of time for the dough to cold proof. They only took about 20 mins to finish proofing on the counter while the oven heated and puffed up beautifully in the oven. 10/10 would make again.
Have made these many times always turn out great —- have found some interestingly things
1. Two huge Tbs of either miracle whip or mayo works great if you don’t have any eggs( got caught short once after I had set the yeast
2. This also makes great dinner rolls and hamburger buns ( I don’t do very well shaping hot dog buns)
3. Have switched out brown sugar for the white with excellent results (in both the dough and the filling)
Thank you for a great recipe!!!!
hi! I was thinking about making these for my siblings for breakfast and was wondering if I could leave the dough in the fridge overnight and cook them in the morning. would I let it rise the second time in the morning or before I put them in the fridge.
I have used this wonderful recipe on several occasions, without any modifications. They are amazing everytime!
These turned out SO WELL! I didn’t have raisins, but otherwise followed your recipe as is. My husband and kids loved them, and this will definitely be our family’s go to recipe for cinnamon rolls. Thanks so much for sharing. Love the pictures of your dad making them – my dad cooked every night for my family growing up and I have some similar photos I cherish! Just the best to think how many kitchens he’s inspired.
I am so glad you liked the cinnamon rolls. I need to bake them this weekend!
First time making cinnamon rolls, and these turned out amazing! Used vegan butter and oat milk for the frosting, I’m so excited to finish them all off tomorrow wooohoo
Glad you liked the cinnamon rolls!
Hi there! If I use instant yeast, do I do the same amount as the active dry? Can’t wait to try!
Yes!
Planning on making these tonight for tomorrow morning. Do you think I could bring them to room temp by putting them in the oven on proof?
Yes, as long as it’s super low. Our oven has a proof setting and that works well.
These are always my go to for cinnamon rolls. A fave for sure. Can I use rapid rise yeast instead? I don’t have the regular. Thank you!
Yes, you can! I am glad you like the recipe!
I’m not much of a baker, but make cinnamon rolls from time to time. Am so impressed by this recipe, I halved it, used slightly less sugar, and even used some whole wheat flour. It came out better than I could’ve imagined. Super soft, fluffy, and not too rich. This recipe is a keeper.
Does altitude make a difference? I’m
At 5500 feet and it’s cold. My dough didn’t rise, I used the rapid yeast as that’s all I had and the shelves at both stores were empty. The taste was perfect, bread was more like a soft pretzel. My daughter enjoyed making this together. This is the first time we’ve used the Kitchen Aid and she made 2nd half batch.
When the rolls were rising, brownish liquid was coming out of the bottom. Is this normal and do you think it will affect my cinnamon rolls?
Yes, that is normal. It is all of the brown sugar cinnamon goodness:)
Oh My Gosh! That’s the Best part. There are even recipes that call for buttering and sugaring the bottom. So enjoy!
Hello! If I use instant yeast instead on active yeast do I have to add more water? Because you added water to the active yeast I’m afraid the dough would be dryer when using instant yeast…I can’t wait to make these!!
This cinnamon rolls stuck out to me after googling “best cinnamon roll recipe” however they were far from it. The dough came out hard and flaky almost like bread when done and it’s ridiculous you have to “invert” them to keep all the cinnamon inside! By the time they when finished they looked like a brown mess. The only thing that saved this recipe was the cream cheese frosting, but you can only put some much frosting on something that deserves to go in the trash.
Can you give me instructions to use Instant Yeast?
Use the same amount
I have tried so many cinnamon roll recipes over the past few years trying to find the perfect one… and I finally found it. Wow, these were amazing! I send out care boxes to all our family around the ranch and they were all amazed! Thank you so much for sharing this!
Great recipe. Thank you! I made this recipe years ago and loved it. I used the active yeast the last time. If I use the instant yeast, should I omit the cup of lukewarm water leaving only the 2 cups hot water for the recipe? Or should I still need the added moisture from the cup of lukewarm water?
If I use INSTANT yeast, how many total cups of water do I need for the recipe….The active yeast requires 1 cup to activate. So do I add the instant yeast to the dry ingredients and then 3 total cups of water or just 2?
The wording of your instructions, in creating the dough is great to making the rolls. Thank you, for sharing your treasureable (not in the dictionary) recipe.
You are welcome!
Wow! These cinnamon rolls are delicious, and they were fun to make. So glad that I followed the optional steps to partially bake a few (12minutes) along with the others that I fully baked for my family to eat right away. Now we have an easy treat to defrost, bake, and ice on another day!
Can I ask what steps you took to freeze them? I’m wondering if using a foil pan would be best, or did you take them from the pan and place into a freezer bag? Thanks!
Yes, an aluminum foil pan is easy for freezing.
Can I cut the recipe in half? There’s only 2 of us! Can the dough be made in a bread machine?
Yes, you can half the recipe. I have never tried using a bread machine.
Just made these and they turned out wonderfully! Thank you for the great recipe! Yeast intimidates me but no stress with these.
Wonderful recipe, please tell your dad, thank you!
Has anyone tried using bread flour instead of AP flour for this recipe?
Perfect just the way the recipe goes .
Glad you liked the recipe!
Can I make these at night and do the second proof in the fridge? Can I bake them cold? Thank you!
Yes, you can put them in the fridge tonight. I like to let them come to room temperature so they can rise a little before baking in the morning.
I wanted to make cinnamon rolls to leave for my parents for Easter breakfast tomorrow since we can’t all be together this year. I made these today. Had a couple rolls left over that didn’t fit in the pans so I greased up muffin tins and baked them today. So good! Can’t wait to enjoy again in the morning, frosted and with a cup of coffee! ❤️
How many did this make?
It makes 2 9×13-inch pans, about 24 rolls.
So happy you loved our cinnamon roll recipe! Thanks for letting us know!
Can you make the dough today and refrigerate the rolls to bake tomorrow? If so, what’s the process?
how many calories per roll does this have??
These are the best cinnamon rolls I’ve ever made. I think it’s the hot water rather than the typical scalded milk. They were such a delicious treat while we are in Covid-19 quarantine, that I made another batch today! Love them!
So happy you loved the cinnamon rolls!
If I’m using instant yeast, how much do I need to use? Also when do I put it in and will it need to rise like regular yeast? I tried it but they didn’t get fluffy at all 🙁
I made these yesterday with instant yeast. I used it in the exact same way as the recipe described. No issues, they came out perfect. I did use my oven to proof since my kitchen was cold.
I had the same problem☹️
These took so long and didn’t rise correctly I don’t know what I did wrong
These cinnamon rolls were so good, my family and neighbors loved them! They will definitely be a regular around our house!
Favorite cinnamon roll recipe I’ve ever tried!! Making them this Easter morning 🙂
Thank you guys for sharing!
Thank you for a yummy cinnamon recipe. I also did not have dry milk powder so I tried the substitution of 2 cups milk (instead of water) and they turned out great.
There is no dry milk powder listed in the ingredients..are you commenting on the right recipe? Using hot water is integral to the success of this recipe not sure why you would sub in milk.
Hi, I’m allergic to eggs. Suggest a substitute please
Applesauce
It works…. I was a bit nervous but they came together. I used my silicone flour mat to help roll. Worked like a charm.
Thank you.
Hi, if I make the dough the night before and refrigerate the rolls; what would be the process of taking the rolls out the fridge to bake the next morning?
I made these today but split the batch and did 12 cinnamon rolls and 12 orange rolls. They were so very good. My kids loved them. It’s a definite A+ recipe.
I had a hard time getting the dough to roll out, it just wanted to spring back to original ball. Any suggestions?
Made half the recipe for Easter using Instant Yeast. Simple addition to other dry ingredients. I did include the extra water that I would have used to proof regular yeast. (1/2 cup for 1/2 recipe) I found the thirty minute rise time was not enough and let it rise for 60 minutes (hint your dough should be almost double in bulk if not let it continue rising, your kitchen could be too cold, drafty, old yeast etc) I had very fresh yeast and a cozy rising area, thirty minutes is not enough time.
I made the rolls (twelve huge bad boys) and let them have a second rise overnight in the fridge covered with plastic wrap which is important or the dough will dry. I guess you could also use a clean,well wrung out tea towel. NB do make sure you leave a good space between rolls in the pan, they rise a lot! Took them out the next morning and let them sit on the counter for 30 minutes and let the oven preheat. Popped them in for the required time, they then had a cool down and were slathered with cream cheese icing made with browned butter. Divine!!
I really like this recipe and I have been making cinnamon rolls for years. Very, very good.
Thanks for the info—how much instant yeast did you use for the half recipe?
Thank so much for this recipe!
Momcat your added notes were very helpful in making this recipe a success. I used the instant yeast and ALL of the water listed in the ingredients. This certainly is a keeper and I will be making more in the future. The entire family loved it and I blown away with the results. Oh soooo good. Thank you!
I am so glad you enjoyed our cinnamon rolls!
This cinnamon roll is so good and very soft.i love this recipe and thanks for sharing…lots of love.
I’m a little confused between the butter and shortening. The ingredient lists both butter and shortening, but the directions only include the incorporation of one. Which is it!? Thanks!!
In the dough you can use shortening OR butter. You need softened butter to spread on the rolls with the brown sugar and cinnamon.
Amazing!
great post
how many calories per roll does this have???
I made these today as part of my Covid-19 baking frenzy and they were delicious. Definitely will be making these again!
Made these for Easter brunch and they were delicious! Recipe was super easy to follow. Refrigerated the night before and set out on counter to rise in morning. Also loved that they made two pans so I could give one to the neighbor:) thanks!
That is so nice of you to share! I am glad you enjoyed the cinnamon rolls.
First time ever making cinnamon rolls and they were fabulous! This recipe is a keeper! Easy and delish!
Yay! Glad you had success with our cinnamon roll recipe!
Hi!
I have a question regarding yeast: I only have fresh / instant yeast at home – what quantity shall I use?
Thank you!
Made these yesterday! So easy and quick. Other then rise time. I made a half batch and it turned out perfect. I made sure to “bloom” the yeast mixture until it was nice and “yeasty”. I did use my kitchen aid which does the work for you. I kneaded the dough only for 2-3 minutes adding a bit of flour until I got a dough I thought felt right. I lightly oiled my bowl and rolled the dough in it before I let it rise like I would with all yeast doughs. It doubled in 30 minutes easy.
It was so soft and easy to roll unlike some others I’ve tried. I made the full filing recipe for the half batch rolls. I also cream the butter and cinnamon sugar to spread on my dough. The dough rolled nicely and I used a serrated knife to cut exactly 12 rolls. I used the 2 not so round end pieces to make one large roll like the rest. I let it double about and hour. I just peeked once or twice until I liked how they looked. Mine baked about 35 minutes.
I used a spray on my pan, lined it with parchment and then buttered it before placing the rolls.
The rolls came out so delicious. Soft, great cinnamon taste. Because I used the full filling they also had a delicious soft caramel like bottom. I made a batch of cream cheese icing because I believe that is the only type of frosting that belongs on cinnamon rolls.
Thank you so much for sharing this recipe! ❤️
Was looking for the perfect COVID baking adventure and found this recipe, and I’m so glad I did! These cinnamon rolls are AMAZING! My loved them so much that I am preparing to make them for a second time in one week! I didn’t have powdered sugar to make this frosting so I found a cream cheese frosting recipe online and it worked out perfectly. Thank you so much for sharing!
You are welcome! Cream cheese frosting is good too:)
Am making these delicious looking cinnamon rolls right now they’re in the rising stage now but I intend to add a guava paste in the dough and in the sauce I’ll let you guys no how it turns out.
I wish I could show you guys how soft and light they were and the guava shell pieces were added on top of the sugar and cinnamon then rolled. For the sauce I added some of the guava syrup and pieces of the shell along with cream cheese and powder sugar mix well and spread it over the top ones done it was beyond good. Thank you for sharing I will definitely be making this again.
Thanks for sharing! They sound amazing!
My cinnamon rolls didn’t rise the second time. Any idea why
Was your yeast good? Were they in a warm place? Did you give them enough time to rise?
Yes my kitchen was warm. Yeast bubbled up really good. They didn’t even raise when I baked them.
Yes my yeast was good it foamed up really good. Kitchen was warm dough raised the first time. Let them raise for a good couple hours.
Maria – Thank you for publishing the recipe and please thank your dad Parry for sharing his recipe! I just made these tonight, all by hand, and they turned out absolutely AMAZING!!!
Followed the recipe just as written, used butter rather than shortening, mixed and kneaded by hand because I don’t have my stand mixer at the moment (recently moved). So anyway… to those of you thinking you can’t try this because you don’t have a mixer… YOU CAN (just takes more time and some work ha ha)!
So glad you enjoyed the cinnamon rolls!
Hi, how long can they sit in the fridge before the second rise, I’d love to make them a couple days in advance!
These are the best cinnamon rolls! So fluffy and amazing flavor. I did have to go with the full 10 cups of flour due to the dough being sticky. I froze half after par baking, as suggested and that worked out well too. Would definitely recommend to anyone.
Pretty easy to make. I made half a batch since this was my first time using this recipe. I gave the first rise an hour just because I thought 30 min. was too short and I saw some reviewers did the same. The dental floss didn’t work for me, just got messy. Used my usual pastry scraper. I made 12 huge, yummy rolls. Thank you for sharing your dad’s recipe!
Hi! I just realized my yeast is Instant. How would I go about making the recipe with this substitution? Thanks so much!
Just made these two days ago while living quarantine life over here!
My husband and mother in law said they are the best cinnamon rolls they have ever had in their life!
Made me feel like a baker! I especially enjoyed the kneading process, when you said it should feel silky and smooth. I remember thinking (I think this is too dry and lumpy but just keep kneading and then all of a sudden I was like THIS IS IT!) that was fun!
Also I think you should edit where the sugar is added to the yeast, one area said a pinch and then I saw a couple minutes later it was a teaspoon…that made me nervous.
I will defiantly make these again!
These are absolutely AMAZING!! So good, soft and fluffy. They were an instant favorite. I only made 1/2 the recipe but I’d like to make the full recipe if there is a good way to store them so they don’t dry out. Any tips for storing them is appreciated. Thank you!!! Happy baking
We store them covered on the counter. Our pan has a lid. We reheat them in the microwave.
any issues with cutting this recipe in half?
Every summer, I visited my grandparents at their farm in Saskatchewan. I grew up watching my grandmother making cinnamon rolls to perfection but could never quite master it myself. Yesterday, after much encouragement ( nagging..LOL ) from my grown kids to make them cinnamon rolls, I searched for a recipe that most resembled my grandmother’s and stopped at yours! Although my grandmother also added 2 cups of warm water, I subbed it for 2 cups of warm 2% milk and I have to say they turned out AMAZING! your recipe is easy to follow and this will definitely be my goto recipe from now on! Thank you for sharing.
Every summer, I visited my grandparents at their farm in Saskatchewan. I grew up watching my grandmother making cinnamon rolls to perfection but could never quite master it myself. Yesterday, after much encouragement ( nagging..LOL ) from my grown kids to make them cinnamon rolls, I searched for a recipe that most resembled my grandmother’s and stopped at yours! Although my grandmother also added 2 cups of warm water, I subbed it for 2 cups of warm 2% milk and I have to say they turned out AMAZING! your recipe is easy to follow and this will definitely be my goto recipe from now on! Thank you for sharing.
First time making cinnamon rolls and they came out amazingly. Very simple and went down a treat. They made so many, so next time I will half all the quantities, but for now I will freeze half of them.
100% recommend this recipe, thank you so much
This recipe is super easy to follow and turned out GREAT. It made a lot of rolls, 24 I think, so we shared some with our neighbours who were delighted. Decided to use a cream cheese frosting. The inside of the cinnamon rolls was soft, chewy, warm. Total perfection, thank you for this recipe!
Honestly the recipe was super confusing. It might be because it was my first time doing it but the little video and the steps don’t match. The butter was mentioned a few Places and I didn’t know the quantities. Overall, I wished it was a little more clear.
Best cinnamon rolls I have ever made! Fluffy and soft. Better then grandma’s
I made this today. I’m in the UK and it’s the first time I have followed a recipe using cups .
They are lovely. Iv had two already. Mine took about 35 minutes to cook.
Just made these this morning..Great recipe. I let the KitchenAid do the kneeding for me tho. Sharing with family and friends. Thank you!
Delicious! Makes a lot, but I followed the instructions to bre-bake slightly and freeze some of them. Worked out perfectly when I defrosted and cooked that second batch weeks later. Double YUM!
I’m looking forward to making these! They look delicious and I haven’t made cinnamon rolls in years. I love your photos and the yellow Tupperware flour container your Dad is using!!!
I’ve been making these for quite a while anf serving for company… I now have the reputation of making “the best” cinnomon rolls ever! I do use a different frosting but this recipe is amazing!
just tried this recipe today – thumbs up from the family!
These were delicious, but I almost wasn’t able to make them — the dough was SO sticky, I could hardly work with it! I added several extra cups of flour, and it got a little better, but was still like glue. Like, when I was rolling it into a log I had to use a knife to separate it from the (well-floured) surface whenever I rolled it another centimeter. Then when I put them in the pan, they didn’t keep their shape, just kind of collapsed on one another. Any idea what I did wrong? They turned out DELICIOUS (if a little deformed), so I definitely want to make them again. But it’d be so much easier if I didn’t have to fight the dough every step!
Sounds like too much liquid. Because everyone else’s seemed to work out I’d try it again paying strict attention to the amounts. Good luck
It helps when you’re rolling out dough to roll it on baking paper.
We made these using a questionable yeast packet and they tuned our great! Love the recipe! Thanks a lot for sharing. It’s my first time baking something From scratch and the rolls were all different sizes! It started to look like a flop, but they gave us a surprise and turned out delish!
I’m making these for the third time now! Excellent recipie, I’ve shared them with family and friends now they have a standing order every week! Better than any cinnamon roll I’ve tried from a commercial bakery! Thanks for the recipe!
So happy you love our cinnamon roll recipe!
Thank You for sharing this recipe. I’ve tried cinnamon rolls in the past and I’ve never been pleased with the results. But this recipe works for me. I’ve always wanted to be able to make cinnamon rolls when I’ve gotten a craving. And now, thanks to you and your dad’s generosity, I have a recipe that I can use.
Thank you! thank you!thank you!!
So happy you love the cinnamon rolls!
I love Love LOVE this recipe! It is my go to now. 100% recommend.
The picture looks like two pans of rolls/ 12 rolls per pan (total 24rolls) but recipie says it makes 30 rolls…can you clarify? Thanks!!
24-30 rolls, it just depends how big you make them.
Ive used 6 cups of flour, are you sure it requires 9?
I have made this recipe twice now. The first time I followed it exactly and it was good but there wasn’t enough filling For my families taste. The second time I made it I am more than doubled the amount of butter brown sugar and cinnamon and it was absolutely delicious. I shared them with several people and everybody raved about them!
Me too I love lots of filling. So good.
I’ll double it The filling next time. The dough was fantastic. So so good.
How are the rolls without the icing?
DELICIOUS!!! OMG these cinnamon rolls are great. I just used a basic powdered sugar/water/vanilla frosting/glaze on them and halved the recipe since it was just for two of us. I also refrigerated overnight before the 2nd rise and let them come to room temp for 2 hours. I’ll definitely be making these again.
Glad you loved the cinnamon rolls!
Will this work at just half the quantities? 9 cups of flour is too much for my first time.
You can half the recipe.
Hi
If I’m using instant yeast, do I totally skip the water and sugar used to activate the yeast from the recipe or just add in with everything else?
Thanks
Made twice now and perfect both times. I like to put cream cheese frosting on mine 🙂
Delicious!!!
Thanks! Our favorite!
Great recipe. My family’s favorite..
I have made these four times best ever and my family love them
First time making these today. I almost halved the recipe but thought I’d do the whole lot and make 24. So glad I did, they are just delicious. I’ve put half in the freezer…. don’t know how long they’ll stay there!! Thank you.
Yay! So happy you loved them! They never last long at our house!
Is the softened butter salted or unsalted? Thank you.
Do you think it is okay to use vegetable oil as a shortening for this recipe?
I haven’t tried it. I’ve only used butter and shortening.
Recepi seems very nice… ButI’m from Italy and I don’t know how to cook in cups. If is not too much to ask could you help me… In grams?
Hello from Singapore! So glad I came across your recipe when I was badly craving for some cinnamon rolls. Made these 3x already (halved the ingredients) and it’s so good! Can I just know if you made them using plain or bread flour? I tried with both – using plain flour works but not as soft as using bread flour. With bread flour, it turns out to be super super soft and I love it even more.
You can use all-purpose or bread flour. If you prefer bread flour, stick with it! It is great for making yeast breads and rolls.
When using instant yeast how much do you recommend?
Use the same amount.
I made these and they were a HIT.. I was wondering if anyone has tried these with freezing them and how they turned out vs doing them fresh.. thanks
It was a risk serving this to guests on my firsr try, but the cinnamon rolls came out great. The kids devoured them. I typically stay away from recipes involving yeast. This one was worth the effort.
Due to the pandemic and quarantined at home I thought to learn how to bake with yeast. First time I try something like this. And Oh my these are amazing. I let them rise twice but second time a bit longer where the rolls doubled in size. They were so light and fluffy.
Made these for Father’s Day last night/this morning. I refrigerated them after I rolled and cut them, then took them out of the refrigerator this morning and let them ride for the second time for about 2 1/2 hours. They turned out great for texture! For us, we would probably use salted butter, as it tasted a little flat, but overall a great recipe! Thank you for sharing!
Excellent recipe, easy to follow made my 3rd time this month! Everyone loves them. I also doubled the filling and have used Nutella instead for half the batch as well. Cinnamon still the favourite!
I think these either have too much flour or not enough liquid. I wouldn’t make them again.
These were amazing! So soft and fluffy. Will definitely be using this recipe again thanks!
Hi Maria I want to make these but only have instant yeast – do I still use the water in the recipe but just don’t add the yeast to it and add directly to the mixture.instead? Thanks!
Hi Cath. To my understanding YES, and you still need that one cup water for the dough.
I convert the weight and volume of the recipe into metric. Please take it if your region is using metric.
For the Cinnamon Rolls:
14g teaspoons active dry yeast (2 packets)
236g lukewarm water
4g granulated sugar, to proof the yeast
85g shortening or unsalted butter
200g granulated sugar
1080g unbleached all-purpose flour (more if the dough is sticky, up to 1200g)
472g hot water
2 large eggs, beaten
17g salt
113g softened butter, divided
300g cups brown sugar, divided
150g raisins, optional
15g ground cinnamon, divided
For the frosting:
56g unsalted butter, softened
480g powdered sugar
60g tablespoons milk, more if necessary
5g vanilla extract
These were amazing! I used butter instead of shortening. The dough was perfect and so was the frosting. Thanks for a great recipe
These are the best cinnamon rolls I’ve ever had. My family loves them and they are a staple at every family breakfast we have. And I’ve made them to take to work with me And everyone raves about them! I have had numerous people ask for the recipe. The recipe is easy to half if you don’t want to make too many. I don’t use anything else for my cinny rolls!
These were absolutely delicious! Definitely going on my recipe book. Next time I make them I’ll try cream cheese frosting
Any idea where to find a nice warm place to let the dough raise when you are running your air conditioner? In the winter I always place my dough over a heater floor vent.
By a window in the sun
I always put a few cups of boiling water in a pan at the bottom of my oven and let things rise in there! Keep the oven off, obviously haha. But the steam and heat from the water makes a perfect little proofing spot!
I some times will warm the oven then while making the dough. I then turn the oven off and place my pans covered in the oven with door open a little. It works great and doesn’t dry them out – So long as you keep them covered.
I turn my oven on warm (Approx 225F) and turn the vent lights on then place my rolls to rise on top of the stove and they rise perfectly every time!
I turn my oven on for literally a minute or two while I am mixing it up. When it gets to about 115 degrees I turn it off and leave it cracked slightly until it is time to put the bowl in to rise.
My oven has a proof seeing but I always use a heating pad on low.
I tried your recipe for the first time, only dividing it in half. I want to say THANK YOU, THANK YOU, THANK YOU!!!!!! This is by far the best recipe I’ve ever tried for cinnamon rolls. I did use my stand mixer, which doesn’t have a flat beater, and at first when I put the dough on my pastry mat, it was too moist, I’m not sure how much flour I’ve added before kneading, but after the first rise, I knew it would be a hit. After the 2nd rise, it more than doubled in size in 1 hour. I can’t wait to try it for dessert. Instead of using icing, I’m substituting Sugar-Free Vanilla Frosting as the icing.
Diane S.
I love these Parry rolls!! Made some today but doubled them up to get giant rolls, they are literally plate size and So freaking delicious
Best cinnamon buns ever!
Have never left a review on anything but this is great. Made bread for many years and this exceeds most. Many thanks for sharing.
This has become my go-to recipe since finding it almost 4 years ago. My husband requests it for his birthday, and we bake these Christmas morning, as well as whenever the craving hits – like today. They come out perfect every time. My daughter now helps me make them, so it has become a family affair.
How would I use sour dough starter with this recipe?
Love these, great recipe, Turns out for me every time!
My family and I love these. Best recipe. Nothing but good things to say I add orange zest to the frosting and vary the dried fruit depending on what we had. Comes out excellent.
Can i replace fresh milk with soy or oat milk instead? Does it change the texture or taste of bread?
Sure, it will change the flavor a little, but if you are used to the flavor, it should be fine:)
Made this today, was very good! thanks
Can i use instant yeast instead and if so how would the recipe change?
Which side do you roll these up from? Like, will the final “one long roll” be 13” or 22”? I assumed 22” but I wanted to check first.
Yes, 22ish:)
These turned out great thank you for this great recipe!
I’ve tried many cinnamon roll recipes, but this is my forever recipe. I may change the filling to meet seasonal needs (currently it’s pumpkin spice for us), but I will never err from the original recipe. It is the literal definition of perfection.
I find them even better when I freeze the unbaked leftovers, let them rise again at room temperature for a few hours, and bake.
Hands-down the best cinnamon rolls I’ve ever had in my life. I will pass these down to my children (when I have them) because this is the type of recipe that will withstand generations to come!!!!
I’ve tried many cinnamon roll recipes, but this is my forever recipe. I may change the filling to meet seasonal needs (currently it’s pumpkin spice for us), but I will never err from the original recipe. It is the literal definition of perfection. I make them for every special occasion I have an excuse to bring them to, and they’re a staple for our annual family Christmas brunch. They’re always the first thing to go!
I find them even better when I freeze the unbaked leftovers, let them rise again at room temperature for a few hours, and bake.
Hands-down the best cinnamon rolls I’ve ever had in my life. I will pass these down to my children (when I have them) because this is the type of recipe that will withstand generations to come!!!!
I made these today and followed your directions to partially bake then freeze half for an easier Thanksgiving breakfast. Thank you, they were just what I was looking for!! Delicious.
I was just wondering about your Raisin Cinnamon Rolls recipe. What if you don’t have a stand mixer can you just use your hands to mix the ingredients?
Yes, you can use a big bowl and spoon to mix by hand.
These cinnamon rolls really are the best! Also, I appreciate the very detailed instructions. Thank you for sharing this gem.
I am so glad you love our cinnamon roll recipe!
I want to make sure about spacing the rolls when they get their second rise. Recipe says leave 2 inches space around rolls-that seems like a lot. There is a photo but it looks like maybe 1/2 in. spacing. I just want to get it right….doesn’t everyone love cinnamon rolls?
In a 9×13 pan you should be able to get four rows of 3.
Hi, I did this with instant yeast, so no added water and sugar needed. But I find the dough very dry. Should I still add some water then?
Can u plz make this recipe not so complicated oh my goodness
After years of trying to make the perfect cinnamon bun and failed, I saw this recipe. It came out absolutely amazing!! It’s a lot of work but so worth it. Thank you!!
I am glad you love our family recipe.
Excellent cinnamon buns! Followed the recipe exactly, and came out fantastic.
Can you half the recipe?!
Yes! Enjoy!
I have good luck raising yeast breads on a heating pad set on lowest setting. I’m looking forward to trying these this weekend!
Good idea! Thanks for sharing!
Is it really 1T of salt?
Yes, it makes two big pans of cinnamon rolls.
Hello,
First off I love all of your recipes. I made these rolls for the first time today and had some troubles. I did the partial bake (350 F for 14 minutes) then froze them on Monday. I thawed them overnight in the fridge then finished baking at 350 for 17 minutes. They were getting golden brown but when we went to eat them they were raw with only the edges done (which were delicious by the way). I have another pan in the freezer, any suggestions on baking the second pan? Should I bring the rolls to room temperature before baking the second time? Thanks in advance!
Michelle
If they are frozen, take them out of the freezer the night before and put them in the fridge to thaw. In the morning, take them out of the fridge while the oven preheats and let them come to room temperature for a bit.
Love, Love, Love this recipe! I’m a transplanted New Yorker living in Washington state, and although I absolutely love it here, they just don’t know how to make those great East Coast foods – cinnamon buns are something I missed – and then I found your recipe!!!! The buns are great – bread-like instead of cake-like, and so tasty! Great recipe. I’m going to get your cookbook, I’m sure there are lots of great finds in there. Thank you so much!
So happy you loved the cinnamon rolls. I hope you enjoy our cookbook too! Thanks so much!
I’m curious whether it’s better to bake with a regular oven or convection oven.
best I’ve ever made!
So should I let them cool IN THE PAN?
and then ice them?
So happy you loved them! Yes, you can let them cool in the pan. When they are still slightly warm, frost them.
I just want you to know I have revisited this recipe every year for the last…..7? 9? years. I LOVE this recipe and come back to it time and again. These rolls have made their way into our family tradition as Christmas morning breakfast, and we have spread it out to delivery to friends on Christmas Eve since it’s so prolific. Please never take this site down!! Thank you for sharing, Thank you Parry for allowing the recipe to be shared, and I hope you all like your spot in the family <3 Happy holidays!
I am so glad our recipe has become your tradition too! Thanks for sharing!
I’ve been making these cinnamon rolls for years for Christmas morning – it’s become a family tradition and we can’t wait to have them this year! Unfortunately this year I’ve only been able to find rapid rise yeast, not the active dry yeast that the recipe specifies. Can I use rapid rise yeast, and should I modify the recipe in any other way to make this work? Thanks!
I am so glad you love our recipe. You can use it, follow the recipe as is. Enjoy!
About how long should the dough rise the second time?
I made these last night and after rolling them out to add filling, realized with horror that the squished up brown plastic bag in the back of my baking cupboard did NOT contain brown sugar, but instead, some very stale coconut flakes. In a pinch I substituted a generous drizzling of maple syrup. This was VERY messy to roll and cut, but they taste great! Can’t wait to try them again soon with the proper ingredients.
Glad you were able to make them work. They are so good with brown sugar:)
Can I make these a day a head and keep in the fridge and bake the next morning?
Yes, see the tips in the post under Make in Advance!
I was going to make this Christmas Eve morning, but put them in the refrigerator until Christmas morning. When I take them out for the second rise on Christmas, do I need to cover them with a kitchen towel and leave in a warm spot for the two to three hours? Or just uncovered on the counter for the second rise? Thank you!!
We make these every year now! It’s not Christmas morning without ur cinnamon rolls. I have tried to change up the flavor several times, but the family always request the original! Thanks for sharing!!
These rolls are wonderful!!
Thanks!
The best
We think so too:)
These are excellent ! Your instructions are perfect! Just wondering I like to add about a half cup potato flakes and instant yeast, I think they stay a little softer what do you think?
I just finished making 48 wish I could send a picture ,oh so good and make very good presents
Please respond and Thank You
If you have success adding potato flakes, go for it! I am glad you enjoyed them!
These were AMAZING!! A new Christmas morning staple in this house, thank you so much for sharing!
So happy you loved them!
So this is a delicious recipe. However there’s definitely not enough cinnamon, butter or sugar in this recipe. Which is an easy fix. But. My sister and I both (separately) tried the “parry” recommendation for Christmas morning and ruined our Christmas breakfast. So definitely don’t try that. If making in advance just cook all the way and reheat. Really disappointed.
Can milk be substituted for evaporated milk?
Can these be made with gluten free flour?
I’ve made these several times during the pandemic and they always make me feel better!
These cinnamon rolls were awesome! Thanks for sharing your family recipe! What a special Christmas morning treat!
How many cups of flour to start please? Thank you.
Rolls stick to pan if not removed right away. Had to reheat pan in oven to release. Otherwise they were fantastic
Try using parchment paper next time. It saves a lot of time and easy clean up. 🙂
I’ve made these twice now, and both times they have come out wonderful!! The first time I made them I used instant yeast, and the second time I used standard yeast that you activate in water. I was a little nervous about the yeast but it worked perfectly. I did notice my dough was a lot more wet with the extra water from the yeast, so I kneaded in at least another cup or so of flour. This time around I zested some orange peel into the cinnamon mix and plan to substitute some of the milk for orange juice in the glaze! Yummmm. Thanks for an easy, straightforward and detailed recipe!! It’s my go to
These are just the best. I have never baked yeast rolls and I thought it would be complicated. You have such clear instructions. I have made them twice. The first with one pan of cinnamon rolls and the other with raspberries. I got rave reviews! These are the ones I will always bake. This time I put them into round cake pans (4). This will be easier to store in the freezer for my husband and I as we are retired. Thank you for such a great recipe.
You are welcome! I am glad they got rave reviews!
Absolutely the best cinnamon rolls recipe. Better than Cinnabon!
Yikes! I know why these are 84 carbs each! They are delicious. My mom was craving cinnamon rolls so I made these for her tonight. Yum! I left out the raisins in mine and added pecans and the other half, for her, had the raisins.
AMAZING FUN AND EASY TO MAKE !!!!!!!!!!!!!!!!!!!!!!!!!
This was only the second time making cinnamon buns. I would have liked to know how long they needed to be kneaded and could I just use the hook in my Kitchen Aid mixer and how long for? Some rose well and some didn’t.
The flavour was very good. I did half with walnuts and raisins.
hi, greetings from brazil. Thank you so much for sharing your recipe which by the way to delicious. I’ve been wanting to do it for a while and loved your explanation, I just wanted to know the amounts of each ingredient you used to help me further. Thank you!
Oh my goodness, what a delicious recipe. Don’t be intimidated by working with yeast – it’s really quite a simple process. Followed the directions exactly but omitted the raisins. Also, divided the batter and made half cinnamon and half the raspberry recipe. Absolutely delicious. I feel so accomplished and the teenagers plowed through them. I will say that they are time consuming so give yourself the allotted time to allow them to rise both times. Follow the directions, read the notes, and watch the video – you can’t go wrong! Thank you for another great recipe!
I have made this recipe so many times.(probably 10 times) We have used every penzeys cinnamon and to try all the varieties to see which is best for the perfect roll. Son loves the Vietnamese the best and my favorite is the Penzey cinnamon mix. Nobody else in the family appreciated the scientific experiment as much as we did. A great recipe. Just be prepared, your carb intake will increase greatly! Easy enriched dough that is so tasty. Thanks to Parry for perfecting cinnamon rolls!
AMAZING RECIPE! Made this ones the other night for my boyfriend, and we both loved them so much. Super easy to make, the dough seemed king of wet so I ended up adding 10cups 1/4 total (flour). Otherwise they turned out amazing, we froze most of them to take them out when the have a sweet tooth and they’ve also been amazing even after freezing.
Made these this morning, and I must say were the best recipe I have ever tried. These rolls will definitely be in my regular rotation for brunches. Thanks for sharing!
best cinnamon bun recipe. ive made it many times now and absolutely love it.
This cinnamon bun recipe in on my to do list! I hope they don’t dry out like regular bread dough does! Can the baked cinnamon buns be removed from the pan before icing them or is it best to ice them in the pan?
Great recipe. Enjoyed making and eating!!!
Lovely!
Delicious! That’s all I have to say. Everyone lives them!!!!
Excellent easy recipe! Followed it exactly (made 1/2 recipe) and they turned out perfectly. Don’t like things overly sweet and these buns were just right. Did not make a frosting last time, but may try a little something for the next batch. Used 1 Fleischmann’s Original Active Dry Yeast packet (I dissolve yeast in a cup with 1/4 C hot water and about a tsp of sugar to prime), and Crisco.
Aloha, thanks so much for sharing!
Have made these several times and they are amazing. Wondering if I could make Friday for Valentine’s Day morning on Sunday. Could they just be left in the refrigerator to be baked Sunday.
I would make them Saturday and keep them in the fridge. Remove Sunday morning so they can come to room temperature and rise a little. Bake and then frost!
I am making them for teachers so would have to deliver them on Friday since I won’t see them over the weekend. Do you think it would be okay if I made them tomorrow and they didn’t bake until Sunday?
Oh, you want them to bake them? I would just give them to them baked and they can reheat them. I am worried that if you take them to them on Friday and they sit out and travel in cars to homes, etc. and will be out of the fridge for awhile they will rise too much.
Wow ~ I may be 62 but definitely a newbie to baking cinnamon rolls. I have mastered the Pillsbury in the can for years, LOL……..but these are only the 3rd time I have tried to make HM and 3rd different recipe and HANDS DOWN the best yet, in my young experience :-). Agreed that your instructions; tips made it possible for me. We had to run some errands, so will say my second rising was 3 hours and I thought ‘oh no’ too long they won’t be any good….but not so. Only took 21 minutes to bake and because this took me all day, I short cut using cream cheese frosting from a can! I look forward to trying the raspberry version too. Thanks again to you and especially your dad for sharing this great recipe!!!
I am making this recipe for the 2nd time. During the first part of the shut down for COVID, I had a bunch of time on my hands so I started baking again. I made this recipe and loved how moist and light the rolls were when finished. I tried 3 total recipes and this was by far the best.
This recipe is my fave! I make it, and then when it comes to the rolling, on the second half (first half makes 2 dozen cinnamon buns for me), I add butter, garlic paste, parsley and shredded cheese and roll them the same way to get 2 dozen garlic cheese buns! Sooo good!
Thanks for sharing your dad’s recipe. This is the first time I try to bake cinnamon rolls and everbody just looooove them. Followed your instructions that were clear and easy.
Thanks !
This is the first recipe I’ve tried using 2 eggs and the result was fantastic! Your tips and explanations were most helpful. This is my “go to” recipe now without a doubt!
I am so glad you enjoyed the recipe!
This has been our go-to recipe for cinnamon rolls for a few years. Thank you for sharing great recipes!
Best Cinnamon Roll I ever tasted. I will try doubling the brown sugar next time. I added pecans to the brown sugar mmm good.
Love them so much, soft and moist , this is my lifetime cinnamon roll recipe thank you
It’s our favorite cinnamon roll recipe too:)
My husband said he would give it a 10 if it would’ve had cream cheese frosting
Very easy to make and they turned out perfectly.
Making these while visiting family out of town in Utah//has anyone compensated for the elevation or do I make as I always do at home?
This would be nice to know because I live in Utah. I just made the raspberry rolls and they were good but turned out a little dry.
Yummy recipe
So yummy!
The best! The truth, simply – the truth!!
And easy!!
What more could you want?
Very helpful recipe
I tried this and it was a huge messy failure. The butter in the icing?? Nope!! 9 cups of flour?!?? I’m not running a bakery here. It was just awful. Definitely going back to my old recipe.
Sorry, I just found the ingredient amounts. When I do, I’ll tell you how they were. Thank you
Hi Maria! I have made these a few times and they are always pure deliciousness! However, I wanted to ask a question about the kneading part. My dough is ALWAYS sticky and i can never get it satiny and smooth. Any suggestions? I am doing it all by hand – maybe I really need to use the mixer?
Hi emily, I always run into this problem however, I don’t use a mixer. It just takes a lot of kneading by hand. I use a lot of excess flour. Just be patient and keep kneading and adding flour as needed. I usually am kneading for 15 min!
This has been my cinnamon roll recipe for a few years now, I make them every year at Christmas, and sometimes I’ll do them for a brunch or if we want some. I currently have the dough going through the first rise time, and I’m going to try it with pecans!! My family LOVES these! In fact this morning when I was getting my kids up, someone said something about me making them and my youngest daughter popped up and said “Did somebody say cinnamon rolls?!”
I am so glad you love our cinnamon roll recipe!
Where do you add the salt?
See step 2.
I just made these this morning and they turned out great!!! I just wish they didn’t carmalize as much on the bottoms when baking because they get kinda hard. But regardless these are delicious! Next time I need to half the recipe though! I have enough rolls to treat the whole neighborhood this morning!!!
I’m super confused. I have this recipe saved in my bookmarks and this has been the only cinnamon roll recipe I’ve used. Today I wanted to make some but things have changed a bit, which clearly is fine, but I had to use 12½ cups of flour to get the consistency of the dough right. I don’t remember using eggs and I don’t remember putting a tbsp of salt. I have it on the stove right now. I’m hoping it’ll rise. It wouldn’t all fit in my kitchenaid so I had to finish the kneading by hand.
Hi Melissa … me too! I don’t remember the eggs or salt l am standing here trying to decide if I should use them or not? It’s not in the steps. Super confused because this is the only recipe I’ve ever used too. How did your turn out? I wish the recipe directions we’re edited too!
There have always been eggs and salt in the recipe:) See the ingredient list and steps!
never mind, i see when to add the eggs now, but i swear i never have used eggs before! I think they will actually help to keep them moist.
This is the best cinnamon roll recipe I’ve ever tried! I’ve tried a lot of different ones but this is definitely the best! So delicious and fluffy. Thanks so much for sharing!
Has anyone tried making this recipe gluten free….using gluten free flour?
I have! I used Bob’s Red Mill gluten free flour and it worked perfectly.
30 minutes was close, but no cigar on the baking time. Rolls were still very raw towards the center. The ones that were baked were more of a bread consistency than pastry.
I love these as cinnamon rolls but wondered if you had any variations to make them int orange rolls?
Thank you!
How long do these keep for?
Keep them covered or in an airtight container on the counter for up to 3 days. We like to microwave them for 15 seconds before eating so they are warm and gooey!
These are soo delicious!! Thank you for the detailed instructions, turned out beautifully on the first try. Definitely going to make these a family tradition! Tell your dad they are amazing!
This recipe goes into great detail about the yeast, from the temperature of the water to how easy it is, however it never says how much water is needed to proof the yeast. The only thing in the recipe is 2 cups of water. I think that messed up my yeast and overall it was too much liquid because it told me to add water later to the butter also. It would have been good if the package of yeast told how to proof it, but that only had recipes on it. Very hard directions to follow.
See the ingredient list, you need 1 cup of lukewarm water.
Yeah the ingredients list says one cup but the steps says two cups. Step two is very confusing.
In the ingredient list it lists 1 cup lukewarm water and 2 cups hot water. You use the 1 cup lukewarm water to mix with the yeast. You use the 2 cups hot water to mix with the other ingredients in step 2. I hope that helps.
Lovely recipe, easy as well. Only issue I had was the filling melted and oozed out of the rolls, but maybe I should have rolled more tightly!
I’ve been making these for close to eight (I think) years now and they’re amazing. I have much younger sisters and in school they were asked about a favorite Christmas tradition/memory and she wrote about the cinnamon rolls I being to their house every Christmas morning. Thank you so much for this recipe!
Most recipes require milk, not water. Why not milk? Thanks, and happy holidays.
could you use whole milk instead of water?
Sure!
Found this recipe about
6yrs ago on your blog. My first time baking cinnamon rolls or any rolls for that matter, and they turned out perfectly and amazingly delicious. I have no need to look any further. The texture and taste is very similar to Cinnabon’s cinnamon rolls. Easy and a joy to make!! (FYI: I did use my Kitchenaid mixer. Thanks so much for sharing!!
isnt 1 table spoon a lot of salt?
can you make this in a bread machine?
I cut the recipe in half and everything turned out great still. I used a hand mixer to mix ingredients until it thinkened and mixed with a whisk for maybe 2 minutes. I kneaded for maybe 2-3 minutes and it rose nicely and rose fine again after cutting. I let it stay in 20minutes or so and they were amazingly soft and not hard on the bottom. I will be referring to this recipe again!
Awesome recipe of cinnamon rolls easy to fallow,, Yummy and you can have a choice if you want a volume amount ingredient,,live it
Glad you enjoyed the cinnamon rolls!
Can you make these the night before and stick them in the fridge to proof?
Yes, take them out first thing in the morning and let them come to room temperature while you preheat the ovens.
This recipe is simple and produces marvelous dough and filling for Homemade Cinnamon Rolls. I followed the recipe as written, with one addition. After letting the sliced rolls rise in the second Rising, I poured 4 oz. of Warm Full Fat Cream onto the rolls, just before I placed them in the oven. This is an Old Baking tip, to keep the rolls soft but well baked. The cream is absorbed into the dough and has no impact on the taste or cooking time. This is not necessary, just a suggestion.
I made these today and I have to say they are great! I’ve been baking for 40 years and this is by far the best cinnamon bun recipe I’ve tried. The one member of this family that RARELY tries something like this has been eating them all day – ’nuff said. I made a half recipe, and the only thing I did differently was to make the dough in my food processor, (can’t even tell you where the dough hooks for the mixer are, lol), and I added a little pure vanilla to the dough mixture – great flavor and texture. I will say that I did use more flour than I though, but that was not a problem – you use what you need. The rise time was also longer – well over an hour – but that’s pretty normal for yeast dough. For me, this one is a winner!
I made these today and I have to say they are great! I’ve been baking for 40 years and this is by far the best cinnamon bun recipe I’ve tried. The one member of this family that RARELY tries something like this has been eating them all day – ’nuff said. I made a half recipe, and the only thing I did differently was to make the dough in my food processor, (can’t even tell you where the dough hooks for the mixer are, lol), and I added a little pure vanilla to the dough mixture – great flavor and texture. I will say that I did use more flour than I thought, but that was not a problem – you use what you need. The rise time was also longer – well over an hour – but that’s pretty normal for yeast dough. For me, this one is a winner!
I just made these for the first time and they are a huge hit with my family!!! Thank you!
Do you split the amount of frosting or is the recipe above for one batch? I am freezing one set and cooking one set
These are the quintessential melt in your mouth cinnamon rolls! Like cozy comfort in every bite!! They’ve ruined me for anything other than homemade! And I love making them as a thoughtful delicious gift for people. Everyone feels the love from these, like sunshine on a perfect day! They’re also really perfect for filling adjustments. They hold up to jams, different but mixtures and evening maple butter.
My go to cinnamon roll recipe!!! Once you follow the directions you’ll get it without messing up. Only thing is I don’t use as much flour as I’m kneading by hand. I also use parchment paper in my pans. My rolls are amazing! However, today is the first day I’ve managed to forget the salt. Hoping it turns out the same! *fingers crossed* thanks so much for this!
Great buns! Nice and high, soft and fluffy. I would post pictures. But do t know how
This is the best recipe for Cinnamon rolls that I have ever tried. I bake them often for my family and also to share with friends and neighbors. They all rave about how delicious they are. Thank you for sharing your Dad’s recipe. It’s the best yet, and I’ve tried baking many different recipes.
I have been making these rolls for about 18 months. My family now asks me to make them for every holiday gathering. Thank you so much for the recipe. The directions are clear and I follow them exactly. Well actually I double the amount of frosting as my family likes a lot of it. I really appreciate that you shared this.
Omg this was Devine I used milk instead of water and it was the most fluffiest softest roll ever
Would it be possible to make these in a mini version?
Sure, you can make them smaller if you want mini rolls.
I made these during Christmas and for Easter and they are the best cinnamon rolls I have ever had. My husband loved them too.
Stopping by on our 3rd time enjoying these delicious cinnamon rolls. I really appreciate that we can count on Two Peas for reliable and tasty recipes!
Please, can these be made with gluten free flour?
The best. I’ve been using this recipe for 5 or 6 years now.
They really are the best:)
These are the best!!!
I think so too:)
My go-to recipe! I just had to make a random batch just out of pure selfishness….needed a taste to get my Monday going!
Thank you for sharing your family recipe. My family LOVES these! I now will be making them a lot!
You are welcome!
The ingredients are for 24 rolls, which in mu opinion should be warned … 24 are too many. Ingredients and quantities for less would be more convenient.
You can half the recipe.
When you go to print the recipe there is a toggle that lets you select 12 rolls instead of 24. It will take all your measurements down by half. Then just print the recipe!
I know adjusting recipes for less/more servings can sometimes be tricky – is it reasonable for THIS recipe if I only wanted to make 12 (rather than 24) to just halve all the ingredients?
nevermind! I just saw above where you mentioned you can just halve the recipe! thank you!!!
Recipe is great, but I used way less flour
I also use more butter and 1 more egg.
Definitely keep this recipe for later rolls. Thank you for sharing
I love the large recipe! Often cooking and baking for our large church family. This recipe makes it easy to make a few hundred rolls in a short amount of time. This is a great cinnamon roll!! Thanks for sharing!!!!
You are welcome! They are our favorite.
please can you tell me how big 22×13 is
This has been my go to recipe for yearsssss! The amount of people that demand these are unreal. So soft and fluffy. I do sub their frosting for cream cheese frosting though. Mmmm, thank you!
They are the best! So glad you love them.
These really are the BEST cinnamon buns! I’ve been making cinnamon buns for 30 years. These are far the best! Love how they are so high!
I am glad you love them as much as we do!
These have become a Christmas morning staple in my house. I’m currently making them now while the rest of the house is still asleep! There are never any leftover! So delicious!
Yay!! Glad you love them too!
This is a wonderfully delicious recipe and I am going to try the other flavors of rolls as well, but I am having one problem I hope you can help me with and that is that my rolls, after baking 30 minutes are very raw and doughy in the middle and extra baking time does not change this.
The rolls rise very high and crowd each other in the pan and this is the reason why they are doughy. I used Fleischmannn’s Rapid Rise Instant Yeast Fast Acting, is that not good to use? Should I use the regular yeast? Should I use less yeast? Use a larger pan? Thank you!
I have made your Dads roll many times over the years. They are the Best! I tried others and they aren’t as good as these. They are so Yummy!
I am so glad you love them.
How do you know when the rolls are done?
I have made these many many times. They are always delicious!! I usually only make half, because 24 is too much. I have gotten many compliments and will keep this as my go to recipe.
So glad you love them.
Love this recipe. It makes a lot, but I share with the neighbors. I do use chopped pecans instead of raisins.
The brown sugar gives so much more flavor than white sugar.
These are absolutely the best cinnamon rolls. They turn out perfect every time! Thanks for sharing your dad’s recipe!
You are welcome! So glad you love them too!
The best ever! Wondering if you have ever left them at room temp overnight for the second rise to avoid waiting for them to come up to room temp from the fridge?
I always put them in the fridge.
I have been making these for Christmas morning for years. My husband’s coworkers ask for these at every potluck. I love this recipe and the story behind it. Thank you so much for sharing!
Glad you love them too!
When I make cinnamon rolls, I always use this recipe. It works perfectly and they are absolutely delicious. I usually make them the night before, and do the second raise in the morning before I bake them off. My family loves them!
Perfect!! Glad your family loves them.
We made your recipe for Thanksgiving and again on Christmas eve day. The teen members of the family gobbled them down and gave a thumbs up.
Thanks for sharing them recipe.
So happy you love them.
Delicious! So doughy and delightful. Did 1/2 a batch of dough, but then used 75% of the cinnamon/brown sugar innards. Def could have doubled the brown sugar mix. Not a huge fan of the frosting, but lordy that dough was peeeeerfect!! Saving for next time!
It’s true! These are the best! I’ve made them a few times and about to make this week for New Year’s Day breakfast for a new crowd. My family now compares them to restaurant cinnamon rolls and claim these are the best! We are going to make one half with bacon pieces instead of raisins and maybe sprinkle some bacon on top!
I’ve been making these for 5 + years. They are absolutely amazing. You may think 24 rolls are too many, but we have no problem making them disappear when served on a cold day w/ chili… plus they are great to give to family if you think 24 are too many. Share! Everyone loves food!! Especially when it’s as good as they are. Thank you for the recipe! XOXO Angie Lincoln, Ne.
I am so glad you love the cinnamon rolls as much as we do.
The cinnamon rolls were so awesome! Fluffy and gooey. BEST one I’ve tried.
They are the best!
Hello… looking forward to trying these. I have been looking for the best cinnamon roll recipe. This one looks like a winner.
Question:
What brand is your favorite all purpose flour to use?
Do you have a good cream cheese frosting recipe to use on these?
My First try at cinnamon rolls! Delicious recipe and easy! My kids loved them.
Way to go!
I have made these at LEAST a dozen times over the years. They are amazing and turn out so good every time! Best recipe! Please never take it away!
So happy you love them!
I made these for Easter one year and delivered them to our friends. They’re really easy to make and soooooo good!! Making them again this Easter!
Yay!
I do not normally have great success working with yeast but I have made these cinnamon buns several times and they are amazing. So big, so fluffy, so good!! They freeze well. I love that I can make 30+ cinnamon buns and freeze them and then pull out one or two as needed, toss them in the microwave and they are so good. If I am going to spend three hours making cinnamon buns I want to make lots of them at once. This recipe was a great find!
So glad you found the recipe and love them!
Hi! I saw the recipe says 1 tablespoon of salt? Is this correct or should it be 1 teaspoon? Just wanted to check since 1 tablespoon seems like a lot! Thanks!!
I have tried sooooo many cinnamon roll recipes over the years! This one is hands down the best. No need to look any further. I made the raspberry version, too. Simply delicious, and still soft the next day. Thank you for sharing your family recipe!
They really are the best!
I love this recipe! I have made it a few times now and they are always a big hit. I have noticed that the filling does come out of wome batches more than others. Do you happen to know why this would be? Is there something I can do to try and avoid this from happening with future batches? I am going to be making a double batch for my class next week and I would love for them to be as perfect as possible haha! Thank you for sharing your recipe with the world!
Are you rolling them tight enough?
I made this recipe a month ago. My first time making them myself. I don’t care what anyone else says… 24 is NEVER TOO MANY!!! I have a spine injury which has changed my life dramatically. Sometimes, I don’t sleep at night. So, I decided to search for a recipe, found this one and read all the reviews. This is definitely my go to recipe now! They were just BEAUTIFUL, nice and warm for my honey to take to his job. So, from myself, my family and his co-workers: THANK YOU THANK YOU THANK YOU!!! Speaking of which, I’m making another batch this morning! I will also be trying more of your recipes!
I agree, more is always a good idea:)
I’ve made these in the past and I LOVE them!
Is there any way I can use this dough and combine it with the filling from the pumpkin cinnamon rolls you have posted?
Also, I’m reading that bread flour is really good in cinnamon rolls! Have you ever made these with bread flour? Is it worth a try?
I haven’t tried it, but you can play around! Bread flour will work!
One of the easiest great tasting cinnamon rolls.Will share the recipe with friends
Thank you!
THESE LOOK AWESOME AND I CAN’T WAIT TO MAKE THEM. CAN I ADD NUTS TO THEM ALSO? I HAD A FRIEND THAT USE TO MAKE HOMEMADE CINNAMON ROLLS FROM SCRATCH AND I BELIEVE HE ADDED PECANS. SOOOOO GOOD! THANK YOU (AND YOUR DAD) FOR SHARING THIS. HAVE A WONDERFUL NEW YEAR! JULIE
Sure, you can add nuts! Enjoy!
I have been wanting to make these for a while. But, I have been intimidated to make them even though I am experienced in the kitchen. I am so glad I finally just did it. They are delicious and worth the effort!’
Yay! So glad you tried them and loved them.
I am an American living in France and decided I wanted to make some Cinnamon rolls this holiday season. This a great recipe! They turned out great. Thank you for sharing. 🙂
I am so glad you loved our family recipe!
These are amazing! I found the dough easy to work and roll out. The taste and texture of these rolls make them stand out from others I have tried over the years. Usually, I tolerate eating the outer layer of a cinnamon roll until I can finally reach the center. I enjoyed every bite of these perfect rolls, even before I made it to the center! Thanks for the recipe!
You are welcome! They are our favorite!
I literally make these for my whole neighborhood during the holidays. This recipe makes a lot but it’s great because it is so good.
Can I freeze
Yes!
So I love this recipe, but I get busy especially in your Christmas and I’d like to know how the best way to freeze them is. I tried to ask before but I haven’t gotten an answer. Thank you very much.
See above in the post, there is a section on how to freeze. I am glad you like the recipe.
My 13yo daughter made these over the weekend. They were amazing and so good. She is starting to bake/cook and decided to tackle this recipe. So good that I was so disappointed when I looked down and realized I was done eating my roll! So soft, fluffy, and yummy. We all enjoyed them.
I am so glad! They are our family’s favorite!
I have been making these for Christmas breakfast for the last 14 years and they come out perfect every time. I use the shortening and omit the raisins but leave everything else exactly the same. My friend asked me to bring them to brunch and while reminiscing I realized I never left a review. Thanks for contributing to our families tradition.
This makes me so happy! Our family tradition too!
I have recently gotten into sour dough starters. Can I replace the yeast with SD instead?
I have never tried SD so I am not sure!