Hot Cross Cinnamon Rolls
Hot cross buns go with Spring like rhubarb goes with crumble. While you can already get hot cross buns, and a hot cross bun loaf from Birds Bakery, we've also created the ultimate mashup to try at home - hot cross cinnamon rolls. No Easter recipe list is complete without them.
Ingredients - Serves 12
100g butter, cubed
250ml whole milk
500g strong white flour
2 tsp cinnamon
80g caster sugar
7g sachet dried yeast
3 medium eggs
50g brown sugar
1 tbsp maple syrup
- Warm 50g of butter and the milk together in a saucepan until the cubes of butter are completely melted and it's warm to the touch.
- Add the flour, yeast, sugar and one teaspoon of cinnamon into a bowl. Mix and make a well in the centre. Crack two eggs into this well.
- Steadily, add in the butter and milk mixture into your bowl, and knead everything until smooth and just tacky. This should take around 10 minutes - try to avoid adding extra flour as this can dry out the dough.
- Form your dough into a round ball, top with a tea towel and leave it to rise for 2 hours.
- Combine the rest of the butter, one teaspoon of cinnamon, one tablespoon of maple syrup and the brown sugar together to create your cinnamon butter.
- Preheat the oven to 200C and line a roasting tin.
- After your dough has risen, place it onto a well-oiled surface and knead again just to get rid of any air bubbles.
- Roll the dough into a long rectangle, until it's around 42x35cm in length.
- Spread the cinnamon butter over the dough until it's completely covered - you want to be able to taste the butter in every bite!
- Roll the dough until it forms what looks like a giant sausage. Use a sharp knife and cut the dough into 12 sections. Place each section onto your baking tray.
- Brush the dough with your third egg.
- Scatter the raisins across each roll.
- Combine the remaining flour with around 4 tablespoons or water, and mix well until it creates a thick, smooth paste. Add more water where needed. Using a piping bag, create one cross on each roll, like you would a hot cross bun.
- Bake until golden brown. Eat them warm with a little custard, or leave to cool.