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Hot Cross Bun Cinnamon Rolls


Easter is upon us, and there is nothing better than hot cross buns, or maybe I spoke too soon... How about Hot Cross Bun Cinnamon Rolls?


Ingredients:


Tangzhong:

  • 2 Tbsp of bread flour/ high-grade flour

  • 1/3 cup of plant milk


Dough:

  • 3 cups of bread flour/ high-grade flour

  • ¼ cup of brown sugar

  • 2 tsp of yeast

  • ½ tsp of salt

  • 1 tsp cinnamon

  • ½ cup of butter, melted and room temperature

  • 1 cup of plant milk, room temperature


Filling:

  • 4 Tbsp of butter

  • ½ cup of brown sugar

  • ½ cup of sultanas

  • ½ cup of currants

  • ½ Tbsp cinnamon

  • ½ tsp cardamom

  • Big pinch of salt


Icing:

  • ½ cup icing sugar

  • ½ Tbsp plant milk

  • 1 tsp maple syrup


Instructions:

  1. Prepare Tangzhong (this helps reach the softest and fluffiest texture): in a shallow saucepan, whisk bread flour and plant milk. Once combined, place on the stovetop and heat until the mixture thickens. Whisk as it heats up, this process takes about 4-5 minutes. Transfer to a small bowl and set aside to let it cool.

  2. In a large mixing bowl, place the following ingredients: bread flour, brown sugar, yeast, cinnamon, and salt. Whisk until well combined. Pour in the melted butter, tangzhong mixture, and plant milk. Using a spatula combine wet ingredients with dry. Cover the bowl with a tea towel and leave it in a warm place for 5 minutes to let the yeast activate.

  3. Transfer the dough to a lightly floured surface and knead for approx. 5 minutes, until smooth and elastic. Place the dough back in the bowl and cover it with a tea towel. Set in a warm place for 90 minutes to proof.

  4. In the meantime, in a medium bowl, place sultanas and currants and pour boiling water. Set aside to let them soak.

  5. Prepare the filling, in a medium bowl combine butter, brown sugar, cinnamon, cardamom, and salt.

  6. Place the dough onto a lightly greased surface and using a rolling pin, roll it out to a rectangular shape approx. 30 x 20 cm and 1-1.5cm thick.

  7. Drain the dried fruits and place them in a bowl lined with a paper towel to drain the excess water.

  8. Spread the buttery filling over the dough. Sprinkle dried fruit on top. Roll the dough into tight rolls. Slice the roll into 8 even rolls.

  9. Grease or lay baking paper over the @kitco.kitchencollection Oval Casserole. Place the rolls in. Set in a warm place for 10 minutes, and in the meantime, preheat the oven to 180 °C.

  10. Bake the rolls for 25-30 minutes, until golden brown.

  11. Remove them from the oven and let them cool.

  12. Prepare the icing by mixing icing sugar, maple syrup, and plant milk, and using a piping bag, place the icing on top of the rolls.

  13. Serve and enjoy!




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