Hot Cross Cinnamon Buns

Fancy some hot cross buns? Craving freshly baked cinnamon rolls? If you cannot decide between the two, I got your back! Make these delicious hot cross cinnamon buns: all the irresistible flavours of a hot cross bun, but in a cinnamon roll! Yum!

What are hot cross buns?

Hot cross buns are a sticky bread bun enjoyed around Easter, often spiced with cinnamon and sometimes other spices such as allspice or nutmeg. They usually contain some dried fruit, such as raisins, currants or mixed peel, and are marked on top with a cross.

The buns are traditionally eaten more in countries that celebrate Easter around the world, as they are symbolic of Jesus dying on the cross as part of the Christian faith. Not only is the cross symbolic however, but the spices are said to represent those used to embalm Jesus after his death too. Today, the hot cross bun is no longer symbolic in a religious sense, as it is widely enjoyed by everyone around Easter.

Ingredients in Ingredients in hot cross bun muffins

• Milk: gently warmed up, whole milk is used to activate the yeast before using in the dough to make these cinnamon rolls.
• Sugar: three different sugars are used in making these hot cross cinnamon rolls. Caster sugar in the dough helps feed the yeast for a light dough, dark brown sugar gives a wonderful caramel flavour to the cinnamon sugar filling and icing (powdered) sugar is used in the cream cheese icing cross.
• Yeast: essential in making these gorgeous hot cross bun scrolls for a light and soft bread dough. Always use dried active yeast and not fast action yeast in this recipe.
• Flour: I used strong white bread flour to make these delicious easy hot cross bun cinnamon. Bread flour has more protein than plain flour, which gives bread its structure and elasticity, the two cannot be swapped without compromising the final results.
• Spices: a lot of hot cross buns use just cinnamon for the spice in the recipe, but I like the addition of nutmeg and cloves too for extra flavours.
• Salt: simply added to balance the flavour in the bread.
• Unsalted butter: I like to use unsalted butter so I can control how much salt is in my bakes. For best results, use butter at room temperature.
• Yogurt: gives a light tang to the bread and keeps it tender.
• Orange: I use the zest only, for a bright citrus flavour in the bake.
• Cream cheese: used as part of the frosting on these hot cross bun cinnamon rolls. A cream cheese topping to any cinnamon rolls are a must for me!

What equipment do you need to make cinnamon rolls?

• Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients using weighing scales when baking. A set of digital kitchen scales is so useful and an essential baking tool for me.
• Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
• Jug*: to mix the initial wet ingredients together and activate the yeast ahead of making these cinnamon rolls.
• Stand mixer*: I used a stand mixer to knead my dough today, just for ease, but this is not essential as you can knead it by hand of course.
• Mixing bowl*: to be used for the first prove of the dough.
• Small mixing bowl*: for mixing together the glaze topping the cinnamon rolls.
• Rolling pin*: for rolling out the bread dough. If you do not have a rolling pin, get creative! A tall glass or even a wine bottle works well too!
• Floss*: yes floss! The secret to helping you cut the rolled up dough without squashing it and pushing out all the delicious filling!
• Oven safe dish*: I used a rectangular oven dish to make these hot cross bun cinnamon roll in, but you can use a different oven safe dish if you wish. Ensure there is enough room for the dough to grow during the second proof. For a rectangular dish, use one about 10″ x 16″.
• Spatula*: you could use a spoon too. I used a spatula to mix together the maple cinnamon sugar filling for the rolls as well as the maple cream cheese glaze for the topping.

How to make hot cross cinnamon rolls

Bread is actually really quite easy to make. It is the proving that takes time, so this is where the patience is needed in this whole process. First make the bread dough, mixing and kneading until smooth before leaving to prove and double in size. Once doubled, it is rolled out and filled with the cinnamon sugar filling, with the addition of additional mixed fruit before shaping and cutting ahead of a second prove. After the second rise, the rolls are baked until golden and beautiful before being topped with a cream cheese cross. And that’s it! Enjoy!

For the dough

Step 1: Mix the milk, yeast and sugar in a jug. Set this aside in a warm place for about 20 minutes until the surface is covered with froth. Whisk again and use immediately.

Step 2: While the yeast is activating, mix together the flour and salt in a large bowl. Tip in the butter and rub in until the mixture resembles breadcrumbs and there are no large clumps of butter remaining.

Step 3: Make a well in the middle of the dry ingredients. Pour in the frothy milk mixture and the yogurt. Gradually incorporate all the flour, bringing the dough together into a ball. Knead, using a stand mixer or by hand, until the dough is soft and smooth. This will take about 5-10 minutes with a stand mixer or 10-15 minutes if done by hand. Shape into a smooth ball.

Step 4: Lightly dust a large bowl with some flour. Place the ball of dough in the bowl and cover with cling film. Place the bowl in a warm place (I use my proving drawer) for the dough to double in size. This can take anything from 40 minutes to a couple of hours, depending on how warm the space is.

For the filling and assembling the cinnamon rolls

Step 1: While the dough is proving, prepare the filling ingredients. In a small bowl, soften the butter so it is easily spreadable. Separately, stir together the brown sugar and cinnamon.

Step 2: Once the dough has doubled in size, punch it down and knead a little to smoothen again. Dust a work surface with a little flour, then roll the dough out into a rectangle about 1.5 cm thick.

Step 3: Spread the butter evenly all over the rolled out dough. Sprinkle the cinnamon sugar evenly over the butter, then scatter over the dried fruit.

Step 4: Starting from one long side of the rectangle, roll the dough into a spiral, encompassing the filling within the log. Let the log rest with the seam underneath and press the two ends towards the centre. Use a length of floss to cut the log into twelve spirals using this method: cut the whole log in half, then each half into two again to get four equally sized logs. Cut each of these smaller logs into three to make a total of twelve.

Step 5: Place each of the twelve spirals into the oven safe dish, spiral side up. Cover loosely with a tea towel and leave to prove until doubled in size.

Step 6: Once the rolls have doubled in size, preheat the oven to 180C/350F. Optional: brush the rolls with a little beaten egg before baking. This will give them a beautiful golden colour on top. Bake the rolls for 20-25 minutes until golden brown.

Piping the cross pattern

Step 1: While the cinnamon rolls are baking, make the cream cheese cinnamon rolls frosting. Simply place all the ingredients together in a bowl and mix until smooth. Spoon into a piping bag and snip a small hole in the end of the bag. Set aside until required.

Step 2: Once the cinnamon rolls are baked, allow them to cool completely before piping on the crosses. Pipe lines down the middle of the rolls and then across them to make the signature hot cross bun cross, then serve and enjoy!

Is it better to use brown sugar or white sugar for these rolls?

There are three different sugars used in making these hot cross cinnamon buns, so I would highly recommend sticking with the recommended sugars in each part of the bake. Each of the sugars will play a different role, so I would definitely suggest not swapping out for any other similar sugars.

Why are my hot cross cinnamon buns not light and fluffy?

Baking breads can be a daunting process for many, and naturally there are a few things that can affect the final texture of the bake too. Cinnamon rolls should be light and fluffy, but if yours have turned out dense instead, there may be a couple of reasons for this.

Firstly, check your yeast! If the yeast is old or has not been activated properly, it can result in the dough not rising sufficiently to give you light and fluffy cinnamon rolls.

Assuming the yeast you are using is good, make sure you are allowing the dough enough time to rise. Both times proving the dough is important, so ensure you allow it enough time and warmth to do its thing! Give the hot cross cinnamon buns dough plenty of time to rise in a warm spot until doubled on both first and second proves.

The best way to cut cinnamon rolls

Ditch the knife and opt for floss. Yes, you read right: FLOSS!

Since the dough for this recipe for hot cross bun ideas is so soft, a knife would potentially squish the rolls. This would result in dragging down and tearing the dough as it is sliced, pushing out the filling and misshaping the spirals. Floss, or even some sewing thread, works well because it cuts the dough from the outside of the log inwards, putting even pressure on all sides of the cut and so not warping the roll out of shape.

If you have no option but to use a knife, make sure to use a really sharp tool and saw really gently back and forth, allowing the knife to cut through without pressure. Do not press straight down when cutting this way or it will result in squished cinnamon rolls without the spiral remaining intact.

To cut using floss, grab a long length (about a foot long gives you plenty to work with) and run it along the bottom of the log. Toss the two ends over the top of the roll, crossing them over each other. Pull the two ends tightly together to slice through the roll for perfectly cut and shaped rolls ready for a second proof and bake!

Can you reheat cinnamon buns?

Yes absolutely! Lightly cover the cinnamon roll with a lightly damp paper towel to keep it from drying out. If it already has the cream cheese cross piped on, this is likely to melt, but that is entirely unavoidable sadly!

How long will homemade baked cinnamon rolls last in the fridge?

Homemade hot cross cinnamon scrolls do pretty well at home! Stored in the fridge, they will last for up to a week. Always bring to room temperature before enjoying.

Tips for perfect hot cross cinnamon buns

• Use warm, not hot, milk when activating the yeast. If the milk it too hot, it will kill the yeast. If it is too cool, the yeast will not activate. I microwave the milk in 10 second intervals until it is warm to the touch.
• Ensure you use yeast that is at room temperature and in date. Both these factors will affect the effectiveness of the yeast in making the bread dough.
• When kneading the bread dough, ensure it is soft and smooth before leaving for the first proof. Do the stick test: press it into the surface of the dough with a clean, dry finger. If it sticks to your finger, keep kneading. If it bounces back with a clean finger, then your work is done!
• Always always proof bread in a warm space. The warmth is what helps the yeast work to help the dough grow to a pillowy softness.
• Use floss to cut the rolls out! I PROMISE it is a total GAMECHANGER!!
• Pipe the cream cheese cross on top of the rolls. So much easier to get a neater finish! Alternatively, if you are not too fussed about a cross, simply slather the cream cheese frosting over all the buns using a knife or offset spatula.

Troubleshooting

If you have any other questions about this Easter hot cross cinnamon buns recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for hot cross cinnamon buns, please do consider leaving me a rating and review below, I would love to hear from you! Additionally, you can find me on Instagram and tag me in your photos when you share it with the world!

More Easter recipes from my blog for you to enjoy

Do check out these other recipes on my blog, which I think you will love too:

Thanks so much for joining me today, friends. And as always, happy baking! x

Recommended equipment I used *

Digital kitchen scales	Measuring spoons
Jug	Stand mixer
Mixing bowl	Small mixing bowl
Rolling pin	Floss
Oven safe dish	Spatula