Recipe for Cinnamon Rolls

We are having a great time in Illinois, minus the bone chilling weather. Luckily, we have been inside a lot. My dad has been spoiling us with a fire in the fireplace and tasty treats from the hot oven. We love vacation!!

My dad already made us a batch of his famous cinnamon rolls. They were the perfect welcome home treat! This recipe is our families' favorite. It was my grandmother's recipe, but my dad has perfected it over the years. We refer to them as "Parry Rolls." Everyone knows about these rolls, they are the most often requested too. My dad likes to share the recipe, but he would rather just bake up a big batch for anyone and everyone. His are the BEST!!

Make sure you don't scrimp on any of the key ingredients. When you spread the "goods" on the dough, make sure you go crazy....with the butter, brown sugar, raisins, and cinnamon. My dad never holds back! I know there are some raisin haters out there, but my dad says if you don't like them pick them out! He LOVES his raisins...and so do the rest of us.

My dad said I could share the recipe, so please enjoy our family favorite. He asked me to not include his picture, but I had to show the master at work!! :)

















Parry Rolls

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

Softened butter
Brown sugar
Raisins
Cinnamon

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

Frosting Recipe
Butter
Vanilla
Powdered sugar
Milk

I am not sure on the amount! My dad just guesses! Whisk until you get the right consistency and frost the rolls!