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
- 4 ¼ cups (530g) bread flour or all-purpose flour, plus more for dusting
- 1 ¼ cups (315g) dairy-free milk warm
- ½ cup (115g) vegan butter room temperature (note 1 for spreadable butter)
- 3 tablespoons (40g) granulated sugar
- 2 ½ teaspoons instant dry yeast (note 2)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt or 1/2 teaspoon if using unsalted butter
- ¾ cup raisins or sultanas (note 3)
Hot Cross Bun Filling
- ⅔ cup (125g) packed brown sugar or coconut sugar
- ⅓ cup (75g) vegan butter slightly melted and cooled
- 1 ½ tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
Cream cheese frosting + cross (note 4 for alternatives)
- ⅔ cup (160g) vegan cream cheese
- ¼ cup (55g) vegan block butter room temperature
- 1-2 cups (100-200g) powdered sugar / icing sugar as needed
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
- Spreadable vegan butter will work but it's softer than block butter so you might need to add more flour to your dough.
- 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.
- 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.
- 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.
- For extra gooey cinnamon rolls, pour around 1/2 cup (115g) of warm vegan heavy cream over the cinnamon rolls just before baking.
Nutrition
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