Parke House Cinnamon Rolls

Carolyn Parke


I've been making these cinnamon rolls for years and believe they are just as good if not better than Mrs. Powell's. This is one of milks best sides. They freeze well too.


★★★★★ 1 vote

1 Hr
30 Min


  • 2 c
    milk, scalded
  • 3 stick
  • 1 c
    karo syrup
  • 4
  • 3 Tbsp
  • 1 c
  • 2 pkg
    yeast in 1 cup extra warm water
  • 8 c
  • 4 c
    brown sugar
  • 1/8 c

  • 1 stick
    butter, room temperature
  • 5 c
    powdered sugar
  • 3 oz
    cream cheese
  • 1-2 tsp
  • 1 tsp
    vanilla extract

How to Make Parke House Cinnamon Rolls


  1. In large bowl, combine milk, 2 sticks margarine, salt and sugar. Mix well. Add eggs and yeast water. Stir in flour while mixing. Should be a firm dough.
  2. Flour a nice sized area surface and pour dough out onto it. Knead for about 10 minutes. Put back in mixing bowl.
  3. Let dough rise until almost double in size. Pour dough out and roll out into a rectangle shape about an inch and a half thick.
  4. Melt the remaining cube of margarine and mix with karo syrup. Pour on top of dough followed by brown sugar, then sprinkle on cinnamon.
  5. Roll dough from the edge into a long log. Cut the log into 3 inch pieces and place in oil sprayed pan.
    ☝I like using my cake pans.
    ☝Another thing I have found that works well is to use a piece of dental floss to cut the dough.
  6. Let rise to about double the size. Bake at 375゜for 20-25 minutes or until a nice golden brown.
  7. Remove from pans and place on rack. Let cool.
  8. For Frosting: Beat butter, vanilla, cream cheese, and milk together. Slowly pour in powder sugar.
    Frost. Then... Enjoy!

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