Jul 14 2026
Restaurants›Urban Hill›Hill's Kitchen Cinnamon Roll Recipe

Hill's Kitchen Cinnamon Roll Recipe

Inspired by Urban Hill
Time2h 45m
Serves8

Make Hill's Kitchen Cinnamon Roll Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Filling

Glaze

Method

Dough

  1. 1

    Warm milk and bloom yeast

    Warm the milk to about 105–110°F (warm to the touch). In a small bowl combine warm milk, granulated sugar and yeast. Stir and let sit 5–7 minutes until foamy.

  2. 2

    Melt butter and mix with egg

    Melt the 2 tablespoons of butter and let cool slightly. In a large mixing bowl whisk the egg, then whisk in the melted butter.

  3. 3

    Combine dry and wet ingredients

    Add the foamy yeast mixture to the egg and butter. Stir in 2 cups of the flour and the salt until combined and shaggy. Gradually add the remaining 1 cup of flour, mixing until a soft, slightly sticky dough forms.

  4. 4

    Knead the dough

    Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

  5. 5

    First rise

    Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Filling

  1. 6

    Prepare filling

    While the dough rises, combine the softened 3 tablespoons butter, brown sugar, cinnamon and 1/2 teaspoon vanilla in a small bowl and mix until spreadable.

  2. 7

    Roll out dough

    When the dough has doubled, turn it out onto a lightly floured surface and roll into a rectangle about 12 x 9 inches and roughly 1/4 inch thick.

  3. 8

    Spread filling

    Spread the cinnamon-brown sugar mixture evenly over the rolled dough, leaving a 1/2-inch border on the long edge closest to you.

  4. 9

    Form the roll

    Starting from the long edge farthest from you, tightly roll the dough toward the near edge into a log. Pinch the seam to seal and tuck the ends under slightly.

  5. 10

    Cut rolls

    Using a sharp knife or dental floss, cut the log into 8 equal pieces. Place the rolls cut-side up into a greased 9-inch round or an 8x8-inch square baking pan, spacing them slightly apart.

  6. 11

    Second rise

    Cover the pan loosely and let the rolls rise in a warm place until puffed and nearly doubled, about 30–45 minutes.

Bake & Glaze

  1. 12

    Preheat oven and bake

    Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 20–25 minutes, until golden brown on top and cooked through (internal temp about 190°F if checked). If the tops brown too fast, tent loosely with foil for the last 5–10 minutes.

  2. 13

    Make cream cheese glaze

    While the rolls bake (or immediately after removing from oven), beat together the softened 2 oz cream cheese and 1 tablespoon butter until smooth. Add the powdered sugar, 1/4 teaspoon vanilla, and 1 teaspoon milk and beat to a spreadable glaze. Add a few more drops of milk if needed for desired consistency.

  3. 14

    Glaze the rolls

    When the rolls are warm (not piping hot), spread the cream cheese glaze over the tops so it melts slightly into the swirls. Serve warm.

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