These vegan hot cross cinnamon buns combine the classic flavors of hot cross buns with buttery cinnamon rolls! They’re soft, fluffy and pillowy and the perfect treat for Easter breakfast or brunch. No eggs, and no dairy are needed!

Cinnamon rolls in baking tray with a cross pattern drawn on top just like hot cross buns.

Ingredients you’ll need

Flat-lay of ingredients for vegan hot cross cinnamon rolls.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Bread flour or all-purpose flour. Both work beautifully but bread flour creates chewier and taller cinnamon rolls whereas all-purpose flour creates slightly cakier hot cross bun cinnamon rolls.

Ground cinnamon and nutmeg in the dough and filling for that classic hot cross bun flavor.

Raisins or sultanas. You can also use other dried fruit such as currants, mixed peel or even dried cranberries!

Vegan block butter. These cinnamon rolls contain more butter than classic hot cross buns which makes them softer and richer. Spreadable vegan butter will also work but it’s softer than block butter so you may need to add more flour to your dough.

Alternatively, check out my vegan brioche hot cross buns or double chocolate chip hot cross buns!

Close up of hot cross cinnamon roll with bite taken out revealing soft fluffy texture.

Preparing the dough

You can make the dough for these hot cross cinnamon rolls in a stand mixer or a large mixing bowl.

If you’re using a stand mixer, add all ingredients to the bowl with the dough hook attachment. Knead for 5-10 minutes or until the dough is soft and stretchy.

If you’re making the dough by hand, mix all the ingredients in a large bowl with a wooden spoon. Transfer the dough to a lightly floured surface and knead for around 10-15 minutes or until the dough is smooth.

When your dough has come together, add your raisins/sultanas and knead until they’re evenly distributed! Here are some tips for the best dough:

  • If you want extra plump raisins, soak them in hot water for 5 minutes beforehand, drain and pat dry. Once your dough comes together, add the raisins to the dough but make sure you don’t knead for too long, otherwise the raisins will break down.
  • Try to avoid adding too much flour to your dough. Too much flour will make your rolls dry! I suggest adding just enough flour so the dough isn’t sticky but is firm enough to roll.
  • For the best results, knead the dough until it passes the windowpane test. This builds a stronger gluten network and encourages the buns to rise taller.
Four image collage showing how to prepare the dough for the cinnamon rolls.

First rise for the dough

Place the dough in a clean bowl, cover with a kitchen towel and let the dough rise in a warm place for at least 1 hour. The dough is ready when it has doubled in size!

The length of time will hugely depend on the temperature of your home, your yeast and the consistency of your dough (older yeast and drier dough will rise slower). While your dough rises, prepare your cinnamon filling!

Two image collage of the first rise for the hot cross bun dough.

Assembling the cinnamon rolls

Once your dough has rested, transfer it to a lightly floured work surface. Use a rolling pin to roll the dough into a large rectangle around 14×17-inch (35x45cm) large.

Spread the hot cross bun spice mixture on top so it’s close to the edge.

Two image collage rolling out the dough and spreading the hot cross bun spice mixture on top.

Starting from the long side, roll the dough into a tight tube. Then use unflavored dental floss or a very sharp knife to cut the log into 12 rolls.

Two image collage showing how to roll up the dough and using dental floss to cut the dough into rolls.

Second rise and baking the cinnamon rolls

Place the rolls in a lined baking dish and allow them to rest for 1 hour or until they are puffy again.

These cinnamon rolls take about 30-35 minutes to bake. They’re ready when their surface is evenly golden brown and if you gently press one of the center rolls, it’ll bounce back.

Two image collage of hot cross cinnamon rolls in baking tray, before and after rising.

Tips for decorating and serving

These hot cross cinnamon buns are wonderful with a soft cream cheese frosting. You will make one frosting then divide it into two; one to cover the rolls, and one for the cross. The cross frosting has a little extra sugar to thicken it for piping.

If you don’t have access to cream cheese, you can also top your buns with:

  • Simple vanilla buttercream
  • Dairy-free yogurt and a drizzle of pure maple syrup
  • Whipped coconut cream or dairy-free cream

If you don’t want frosting of any sort, you can brush the top of your cinnamon rolls with apricot jam just like traditional hot cross buns!

Close up of hot cross cinnamon rolls in baking dish.

Expert Tips

Can I prepare these cinnamon rolls in advance?

Yes! You can either:
1. Make the dough the night before, chill it in an airtight container and assemble the cinnamon rolls the next day OR
2. Assemble the cinnamon rolls and let them do their second rise in the fridge overnight

I prefer the first method because dough is easier to shape when it’s cold! With the second method, dough can sometimes overproof in the fridge which means it inflates and deflates. Once the dough is shaped, there’s no way to fix it.

For a quicker Easter brunch, check out my whole wheat pancakes or blueberry coffee cake.

Can I add anything else to the cinnamon rolls?

For extra flavor, you can also:
– substitute 1/2 cup of the milk with orange juice
– add 1/2 teaspoon allspice to the dough, at the same time as the other spices
– add mixed fruit peel or orange zest to the dough, at the same time as the raisins/sultanas
– sprinkle additional raisins/sultanas on top of the cinnamon roll filling (after Image 8 above), then roll up the dough

Close up of one hot cross cinnamon roll on rustic plate.

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Cinnamon rolls in baking tray with a cross pattern drawn on top just like hot cross buns.
4.80 from 5 reviews

Hot Cross Buns Cinnamon Rolls

These hot cross cinnamon rolls combine the classic flavors of hot cross buns with buttery cinnamon rolls! They're soft, fluffy and pillowy and are the perfect treat for Easter breakfast or dessert.

Ingredients

Cinnamon Rolls

Hot Cross Bun Filling

Cream cheese frosting + cross (note 4 for alternatives)

Instructions 

Prepare the cinnamon roll dough

  • Add all the ingredients (except the raisins) to a large bowl or stand mixer and mix until it comes together. Knead the mixture for at least 5-10 minutes until it forms a soft and stretchy dough. If kneading by hand, transfer the dough to a lightly floured surface and knead. If your dough is a little dry, add a splash of milk. If your dough is a little sticky, mix in some flour.
  • Add the raisins to the dough and knead until they're evenly distributed.
  • Place the dough in a clean bowl and cover with a tea towel. Let the dough rest in a warm spot for at least 1 hour or until the dough has doubled in size.

Prepare the filling:

  • Add the slightly melted butter, brown sugar, cinnamon and nutmeg to a small bowl. Mix until a smooth paste forms and set aside.

Assemble the cinnamon rolls:

  • Grease or line a 9×13-inch (23x33cm) baking pan with parchment paper.
  • On a lightly floured surface, roll out the dough into a rectangle about 14×17-inch (35x45cm) large. Spread the cinnamon mixture on top of the dough, close to the edge. Starting from the long side, roll the dough into a tight tube. Use a sharp knife or unflavored dental floss to cut 12 rolls out of the dough.
  • Arrange the rolls in your prepared baking tray. Place a tea towel over the rolls and set aside to rise for at least 1 hour. The rolls are ready when they are puffy again.

Baking the rolls (note 5 for extra soft cinnamon rolls):

  • When the rolls are puffy again, preheat the oven to 180°C (350°F).
  • Bake the rolls for around 30-35 minutes. The rolls are ready when they are golden brown or if you gently press one of the middle rolls, it bounces back (and doesn't feel soft). Place the baking pan on a wire rack to cool.

Make the frosting and serving:

  • Add the cream cheese and butter to a large bowl or bowl of a stand mixer. Beat until smooth and there are no lumps. Add around 1 1/2 cups (150g) of sugar and beat until combined. For the cross, remove about 1/2 cup of the frosting and place in a small bowl. Add 1/2 cup of sugar to the smaller bowl and mix until smooth. Add more sugar if you want a thicker frosting
  • When the rolls have mostly cooled, spread the thinner cream cheese frosting on top. Spoon the thicker frosting into a piping bag with a round nozzle. Pipe a few straight lines down the middle of the buns, then repeat in the other direction to create crosses.
  • The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1 day, or the fridge for up to 3 days. Please reheat the rolls before you serve them as they'll firm up in the fridge.

Notes

  1. Spreadable vegan butter will work but it’s softer than block butter so you might need to add more flour to your dough.
  2. Instant yeast doesn’t need to be bloomed beforehand. If you use active dry yeast, please mix it with a dash of milk (from the recipe) and a pinch of sugar beforehand. Wait until the yeast mixture bubbles then combine it with the rest of the dough ingredients.
  3. For extra juicy raisins/sultanas, soak them in hot water for 5-10 minutes, let them dry and cool slightly then add it to the dough.
  4. Alternatively, you can top your cinnamon rolls with a simple vanilla buttercream, a generous coating of apricot jam (just like classic hot cross buns), dairy-free yogurt or whipped dairy-free cream.
  5. For extra gooey cinnamon rolls, pour around 1/2 cup (115g) of warm vegan heavy cream over the cinnamon rolls just before baking.
Serving: 1 roll with icing, Calories: 315kcal, Carbohydrates: 50g, Protein: 4g, Fat: 11g, Sodium: 153mg, Potassium: 104mg, Fiber: 2g, Sugar: 20g, Vitamin A: 545IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

This post was originally published in April 2019 and updated in March 2021.

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