The cinnamon rolls in this recipe are always a hit. My grandfather used to make it, but he’s since refined my grandmother’s recipe. We call them “Parry Rolls.” These rolls are the most popular choice and are well-known in the community. My father enjoys passing on this recipe, although he would much rather bake a large batch for everybody who is interested. The BEST ones are his.
Before I even realized it was going to be a food blog, I posted this recipe online, and it has remained as one of our most popular offerings ever since. I’ve included new images and expanded advice. The best cinnamon rolls I’ve ever had are these. You must produce them.
Perfect Cinnamon Rolls Recipe
Yeast
Many people are put off by the thought of working with yeast in the kitchen, but I’m here to tell you that it’s possible. I swear it won’t be that difficult!
- Make sure your yeast hasn’t expired by checking the expiration date. Fresh yeast is the best place to begin.
- Active dry yeast is used, and it is activated by adding water. To activate yeast, simply sprinkle it over warm water and wait. Yeast activation is occurring in your system. The mixture will foam and develop a yeasty aroma. If you want to help the yeast along, a little bit of sugar goes a long way.
- Instant yeast can be used if desired. My dad always uses it the same manner, but you may just add the warm water after you’ve added the dry ingredients.
- The ideal temperature for yeast activation is 110 degrees Fahrenheit. While a hand held beneath the stream may feel warm, it will not be burned. Your yeast will die if the water temperature is too high.
Shortening or Butter?
Even while the original recipe called for shortening, we’ve found that unsalted butter works just as well in its place. Choose your preferred!
Mixing the Dough
When making dough, I prefer to use my KitchenAid stand mixer. You can knead the dough by hand if you don’t have a stand mixer; it will just take more time. You should expect to work those arms hard:)
First Rise
The dough for the cinnamon rolls needs to rise twice. You’ll need to do this twice: once after shaping the dough and once after slicing it into cinnamon rolls. Place the dough in a warm area of the house and cover it with a clean kitchen towel to allow it to rise.
Rolling Out the Dough
Even while two 9×13 pans of cinnamon buns may seem like a lot, I can promise you that they won’t last long at all. You can certainly cut the recipe in half if you’d like, but if you’re going to the work of making cinnamon rolls, you might as well make a lot and give them out.
Cut the dough in half and, working on a lightly floured board, roll out one half into a 22 by 13-inch rectangle. Flour the surface where you plan to roll the dough to prevent it from sticking.
The Filling
Be generous with the “goods” as you spread them onto the dough. When my dad talks, he talks! The filling is the key to the cinnamon rolls’ success in imparting flavor. Therefore, be really kind with the:
- Butter, Softened
- Castor sugar
- Cinnamon
- Raisins
You can omit the raisins if you don’t like them, but we really enjoy them.
Cutting
After spreading the filling on the dough, roll it into a long log. The cinnamon rolls log must now be sliced.
When my dad makes rolls, he uses unflavored dental floss to make the cuts. This is the trick to making rolls that keep their shape when sliced. To make a loop, bring the ends of the floss together as if you were about to tie a knot. Pull the floss tightly so that it cuts through the dough. A sharp knife will also work for slicing them.
Second Rise
Cut cinnamon rolls in half and arrange in 9×13-inch pans oiled with 2 inches of space between them. Make sure there’s enough area for the rolls to rise to their full size.
Place the pans in a warm area with clean kitchen towels over them.
The cinnamon rolls need to rise until they’re twice as big. It will take around an hour and a half to finish.
Baking
Turn the oven temperature up to 350 degrees F. After 20 to 30 minutes in the oven, the cinnamon rolls should have a golden crust and a soft, but not gooey, interior. Keep an eye on it after 20 minutes because ovens vary. The typical baking time for ours is 30 minutes. Cool to room temperature before frosting after baking.
Icing
Icing cinnamon rolls like my dad’s is as simple as combining butter, powdered sugar, vanilla extract, and whole milk and mixing until smooth. You should soften the butter first. Spread it thickly on hot cinnamon rolls and savor.
You can top the cinnamon buns with cream cheese icing if that’s your preference.
Making in Advance
The rolls can be stored in the fridge overnight before being baked in the morning. If you’re going to do this, don’t let the dough rise again. Wrap the rolls in plastic and refrigerate them for at least a full day. Allow them some time to awaken and warm up in the morning. Depending on the temperature in your home, this could take anywhere from two to three hours. Next, put it in the oven and bake as suggested!
How to Freeze
You can freeze cinnamon buns in a number of different ways, and they’ll still taste great.
- Cinnamon rolls that haven’t been baked can be frozen. Unbaked cinnamon rolls can be frozen for later use by placing them in disposable aluminum foil pans. Bake the cinnamon rolls for 12 minutes after the second rise. They should be puffed up and set, but not browned. Take out of the oven, and let cool to room temperature. You can wrap the pans in plastic and foil and store them in the freezer for up to 2 months. When you’re ready to bake, take the pans out of the freezer and let them thaw in the fridge. After defrosting, bake for an additional 10–15 minutes, or until golden brown, and then ice.
- Cinnamon rolls last well in the freezer for up to two months after baking. After cinnamon buns have cooled fully, they can be stored in the freezer. The night before, take it out of the freezer and let it thaw in the fridge. The cinnamon rolls should be heated up in the oven or microwave. Both frosted and unfrosted cinnamon buns can be frozen.
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