With Easter just around the corner, I’m eyeing (and smelling) all of those delicious hot cross buns at the shops. This year, I want something a little more special so I combined the classic hot cross bun with the flaky layers of cinnamon scrolls! These are more fun to eat as you get to eat one layer at a time so they are a real treat! The cross is a simple white chocolate sugar frosting which beats the cross of traditional hot cross buns annnyyday.
Until I met my current partner, I never actually celebrated Easter. My family in Australia is super small and Easter would just be another holiday where we could catch up on our school or uni homework (really fun, right?!). In the last few years, my partner and I would go down to Melbourne to visit his family or go on a camping trip with his extended family. I’m really fortunate that I get along with them! Last year, I spent a lot of time with my partner’s little cousins sharing stories about the Easter Bunny. Oh my heart is melting!
This year, we’re spending Easter in Bali with my partner’s immediate family and nephews. How lucky are we?! I’m looking forward to trying all of the different foods and bringing that inspiration back to my food blog.
I hope you enjoy this recipe!
Check out my other Easter recipes:
- Double Chocolate Chip Hot Cross Buns
- Hot Cross Bun, Custard and Blueberry Cake
- Raw Hot Cross Buns with Blueberries and White Cocolate
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Hot Cross Buns Cinnamon Scrolls
- 3 cups (450g) plain or all-purpose flour, plus more for dusting
- 3/4 cup (180mL) plant-based milk, such as almond, soy or coconut, warm
- 1/2 cup (115mL) melted vegan butter OR light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut*
- 1/4-1/2 cup (40-80g) organic cane sugar, or coconut sugar
- 1 tablespoon (9g) fast-acting yeast
- 1 tablespoon ground cinnamon
- Pinch of nutmeg powder
- Pinch of any good-quality salt
- 1/4 cup (55g) vegan butter or margarine, melted
- 1/4 cup (40g) coconut sugar, or granulated sugar of choice
- 1-2 tbsp ground cinnamon
- 1 tsp nutmeg powder
- 1/4 cup (36g) sultanas, soaked in water for 2 hours then drained
Frosting/Cross and Glaze
- 2 tbsp maple syrup
- 1 cup (100g) powdered sugar, or softened coconut butter
- 1/2 cup (50g) vegan white chocolate, melted
- To make the scrolls: Combine all the ingredients in a large bowl and mix until it comes together. If you have a stand mixer, you can do this using your dough hook. Knead the mixture until it forms a stretchy and smooth dough. Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
- To make the scroll filling: Add the butter, sugar and spices to a small bowl and set aside.
- Lightly dust a clean surface with flour. Scoop out the dough and use a rolling pin to flatten the dough into a rectangular shape. Use a pastry brush to spread all of the filling onto the rectangle, around 2cm or 1 inch away from the sides. Scatter the sultanas on top of the filling.
- Starting from the long side of the pastry, roll the pastry into a tube. Use a sharp floured knife to cut scrolls out of the pastry. Arrange the scrolls on a lined baking tray leaving a little space in between each scroll. Place a tea towel over the scrolls and set aside to rise and rest.
- Preheat the oven to 180°C (350°F).
- To make the scroll glaze: Combine the maple syrup and a dash of water in a small bowl.
- Bake the scrolls in the oven for 25-30 minutes or until they are golden brown or when you insert a skewer in one of the middle scrolls and it comes out clean. Brush the glaze on the the scrolls while they are warm. Set aside to cool.
- To make the scroll 'cross': Combine the powdered sugar, vegan white chocolate and a dash of water in a small bowl. Mix until it forms a thick paste. Add more sugar to thicken or more water to thin. Scoop the mixture into a piping bag with a small round nozzle.
- When the scrolls have fully cooled, pipe the cross mixture onto the scrolls as desired.
- The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days. If the scrolls have dried up, they can be revived by sprinkling them with water then reheated in the oven at 100°C (212°F) for 5 minutes.