Hot Cross Cinnamon Rolls

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
100g raisins
1 tbsp maple syrup

Method

1. 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.
2. 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.
3. 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.
4. Form your dough into a round ball, top with a tea towel and leave it to rise for 2 hours.
5. 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.
6. Preheat the oven to 200C and line a roasting tin.
7. After your dough has risen, place it onto a well-oiled surface and knead again just to get rid of any air bubbles.
8. Roll the dough into a long rectangle, until it's around 42x35cm in length.
9. Spread the cinnamon butter over the dough until it's completely covered - you want to be able to taste the butter in every bite!
10. 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.
11. Brush the dough with your third egg.
12. Scatter the raisins across each roll.
13. 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.
14. Bake until golden brown. Eat them warm with a little custard, or leave to cool.