Hot Cross Bun Cinnamon Rolls
A cinnamon roll twist on the classic British Easter bake, hot cross buns! These hot cross bun cinnamon rolls are a soft brioche dough with a dried fruit and cinnamon sugar filling. Topped with a quick frosted cross decoration.
Equipment
- stand mixer fitted with a dough hook
- 8" square baking tray
Ingredients
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon granulated sugar
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour or strong flour
- 1 teaspoon salt
- 3 large eggs ideally at room temperature, one egg separated into yolk and white
- ½ cup unsalted butter softened at room temperature and cut into small chunks, plus extra for greasing the bowl
Ingredients for the Filling
- ½ cup light brown sugar firmly packed
- 6 tablespoon unsalted butter softened at room temperature
- 1 tablespoon ground cinnamon
- 3 oz mixed dried fruit raisins, sultanas, chopped dried apricot, etc.
- ½ cup orange juice fresh orange juice, not from concentrate
Ingredients for the Frosting
- ⅓ cup powdered sugar sifted if particularly lumpy
- 1½ teaspoon orange juice fresh orange juice, not from concentrate
Instructions
Instructions for Dough
- Begin by sprinkling the yeast and a teaspoon of the sugar into your warmed milk. Stir and set aside for about 10 minutes until the yeast has developed a foam on top.
- Meanwhile in the bowl of a stand mixer fitted with a dough hook, add the flour, bread flour, remaining sugar and salt. Give this a quick stir.
- Once the yeast is frothy, add this to the flour mixture, immediately followed by two full eggs and one egg white. Reserve the remaining egg yolk to make an egg wash later. (see note)
- Turn the mixer to a low setting and knead for 15 minutes, stopping once or twice early on to scrape down the sides of the bowl to ensure all of the flour is incorporated. After 15 minutes your dough should have come together and be pulling itself from the sides of the bowl (though it will still be sticky).
- With the mixer still on a low setting, slowly begin adding the butter a couple of bits at a time. Once all of the butter is incorporated, continue kneading for 15 minutes until the dough has come together again and is pulling itself away from the sides of the bowl. (see note)
- Scrape the dough into a greased bowl, cover with plastic wrap and set in the refrigerator to proof slowly for about 8 hours (or overnight).
Instructions for Filling
- To prepare your filling, start by infusing the dried fruit in the orange juice. Place the fruit and juice in a small saucepan over a medium heat. Bring this to a boil, stirring occasionally to make sure none of the fruit is sticking to the base of the pan. Once boiled, remove from the heat and leave the fruit to sit in the warm juice for about half an hour before before draining and setting aside to cool. (see note)
- In a small bowl, mix together the softened butter, sugar and ground cinnamon until you have a smooth spreadable butter mixture.
Instructions for Rolling and Second Proof
- Line an 8" square baking pan with parchment paper.
- After the dough's overnight proof, turn this out onto a floured work surface and press into a rectangle. Use a rolling pin to roll out into a large rectangle, about 12" wide by 15" long.
- Spread the butter mixture over the surface of the dough, leaving a gap around the edges. Then sprinkle with your soaked (and drained) fruits.
- Roll the dough from the bottom to the top, forming a tight log.
- Use flavorless dental floss or thin kitchen twine to trim the uneven and unfilled ends (about an inch or two off each end). Then divide the dough into 9. Use the floss to cut your nine rolls.
- Place these in your lined square baking pan and cover with a clean kitchen towel to proof at room temperature for about 2 hours or until doubled in size.
Instructions for Baking and Frosting
- Preheat the oven to 350°F (175C/155C Fan).
- Make a quick egg wash using the reserved egg yolk and a splash of milk. Brush this over the top of your rolls once they're done the second proof.
- Place the rolls in the centre of the preheated oven for about 25 minutes until risen and golden.
- Once baked, remove from the oven and allow to cool for about 10 minutes while you mix together the powdered sugar and orange juice for the frosting.
- Use a piping bag with a round nozzle (or a ziploc bag with the corner cut) to pipe the frosting in a cross pattern over the rolls. This is a simple pattern - just a line through the centre of each roll, crossed with another as shown in the images.
- Serve fresh and still warm.
Notes
To reserve the egg yolk, it is best to place in a small bowl or cup, cover with plastic wrap and keep in the refrigerator. You can make an egg wash before baking the rolls using the yolk and a splash of milk beaten together.
This dough is very wet and sticky. Don't worry if, after all of the kneading, it doesn't pull itself clean from the sides (and especially the bottom) of the bowl.
There are a couple of alternate ways to handle the dried fruit in this recipe. You can soak the fruit overnight in the juice - placing these in a bowl, covered in plastic wrap. Then drain before using. Or, you can skip the soaking process and omit the orange juice. This means you don't need to do any special preparation for the fruit, but the fruit will also not be as soft and will lack the zesty orange punch.
Nutrition
Calories: 374kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 290mgPotassium: 183mgFiber: 2gSugar: 24gVitamin A: 672IUVitamin C: 8mgCalcium: 62mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!