Recipe for “The Best Cinnamon Rolls”

A request for Starbucks cinnamon roll from my youngest son had me researching for the ultimate cinnamon roll recipe.
My son Bren suggested we go to Starbucks for breakfast over winter break. His treat! The morning was hectic as our dog decided to run off. We finally found her. We ended up missing out on the cinnamon rolls at Starbucks as they were sold out by the time we arrived. My son was super bummed but, moved on.
As we were visiting I shared with him “mommy can make cinnamon rolls” he was so cute with a big grin and says “oh yeah you make us everything else”

I read over a dozen and then it appeared and caught my attention: The best cinnamon roll recipe. As “two peas and their pod” blog posted pictures of her father making the cinnamon rolls and the frosting with not exact measurements I knew this is the recipe I was going to make.

I will say upfront this was the BEST cinnamon rolls I have ever had.
Thank you Parry & two peas and their pod for sharing this recipe.
Here is the website

Cinnamon Rolls (Parry Rolls)
Yield: 30 cinnamon rolls
My dad’s famous cinnamon roll recipe. They are the BEST ever!

2 pkg yeast, dissolved in 1 cup lukewarm water
6 T of shortening
1 cup sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
Softened butter
Brown sugar

For the frosting:
Powdered sugar

1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. Add shortening, sugar, and salt to hot water and cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth. Add in beaten eggs.
3. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.
4. Cover and let rise for 30 minutes. Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins, and cinnamon. (make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon. we never measure but be very generous.)
5. Roll into one long roll. To cut use a piece of string or floss.
6. Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. I am not sure on the amount! My dad just guesses! Whisk until you get the right consistency and frost the rolls! Frost the cooled cinnamon rolls generously!

*My changes*
I changed shortening to organic butter
I let them stand overnight in frig
I also baked them in a 13×9 dish as some reviews said the fell apart/ lost all the inside filling
They need longer in the oven this way. I did 10 min 425 and 15 minutes 350 on pastry convection.












The house is full of the most magnificent aromas.






6 Comments Add yours

  1. Omigod, Tina Meade! These look so delicious, we cannot wait until you bring your beauty and culinary skills to Dunga Brook!

  2. Anita Mac says:

    Love cinannom rolls…could have to give this a go!

  3. beyondblyss says:

    I was so happy to find this recipe from another blogger. It lives up to being titled “the best cinnamon rolls. -I changed it a little. I use organic butter and bake them in a baking dish. Not on a cookie sheet.
    I hope you enjoy them!

  4. Anonymous says:

    I love Starbucks cinnamon rolls and am over the moon to find this recipe, can’t wait to get started.

  5. Yenny says:

    How much butter is it needed ?(some ingredients have no measurements). Could you please let me know?.

    Hugs from Chile

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