Hot Cross Cinnabuns
Hot Cross Cinnabuns combine classic hot cross buns and cinnamon rolls. Picture all the warm spices of hot cross buns with the sweet, gooey cinnamon sugar filling. It’s the perfect fusion of two classics just in time for Easter baking.
Why You’ll Love This Recipe
These soft, pillowy buns are filled with a spiced cinnamon-sugar mixture, topped with a sweet and sticky glaze, and finished with a signature icing cross. They’re perfect for Easter brunch, spring gatherings, or a simple breakfast.
What Are Hot Cross Cinnabuns?
Hot Cross Cinnabuns are a fusion of two beloved baked goods:
- Hot Cross Buns: A traditional treat that often made on Good Friday and enjoyed the entire Easter weekend. It’s an enriched dough that’s flavored with warm spices such as cinnamon, nutmeg and and fruity orange zest and studded with dried fruits.
- Cinnamon Rolls: Soft, buttery, bread is packed with cinnamon sugar and topped with sweet icing.
By combining these flavors, you’ll get a sweet, fluffy cinnabun that’s infused with warm spices, orange zest, and dried fruit, just like a hot cross bun.
Tips and Tricks
Use warm milk and water: The milk and water should be around 105 degrees; this helps the yeast to activate. Make sure it’s not too hot or too cold. If the liquid is too hot, it will kill the yeast; too cold and it won’t activate.
Don’t add flour when kneading: The dough should be manageable and not too sticky. If you add too much flour, the dough will be dry.
Swap or Omit Raisins: If you’re not a fan of raisins, you can use currants instead, add fruit cake mix into the dough or simply leave it out.
Rise in a warm spot: Place the dough to rise in a warm spot in the kitchen, this is typically on your stovetop.
Other Hot Cross Buns recipes
- Traditional Hot Cross Buns
- Cherry Cardamom Hot Cross Buns
- Eggless Hot Cross Buns
- Hot Cross Buns Bread Pudding
Get the Recipe Hot Cross Cinnabuns
Ingredients
- 1 0.25 oz package active dry yeast, 2 1/2 tsp
- 1/4 cup warm water
- 1 1/4 cup lukewarm milk
- 4 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp orange zest
- 1/2 cup melted butter
- 1 egg beaten
Filling
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
- 1 tsp flour
- 1/4 cup softened butter
- 1/3 cup raisins (optional)
Glaze
- 3 tbsp apricot preserves
Icing
- 2 cup confectioners' sugar
- 2 tbsp milk
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until dissolved and foamy.
- Make the Dough: In the bowl of a stand mixer, add flour, salt, sugar, cinnamon, nutmeg, and orange zest. Pour in the melted butter, beaten egg, and the activated yeast mixture. Using a dough hook, mix for about 5 minutes until well combined.
- First Rise: Cover the dough and let it rest for 1 hour until doubled in size.
- Prepare the Filling: In a small bowl, mix sugar, cinnamon, and flour and set aside.
- Shape the Rolls: Punch down the risen dough and knead lightly for about 1 minute.Roll the dough into a large rectangle. Spread the softened butter over the surface, then evenly sprinkle the cinnamon sugar mixture. If using raisins, scatter them on top.Roll the dough tightly into a log, then slice into 12 equal pieces.
- Second Rise: Grease a 9×13-inch baking dish with butter. Place the cinnabuns in the baking pan. Cover and let them rise in a warm place for 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake for 25–30 minutes until golden brown.
- Glaze: Heat apricot jam in the microwave for 30 seconds. Brush the warm cinnabuns with the jam for a shiny finish. Cool for at least 2 hours before adding icing cross.
- Make the Icing Cross: Whisk together confectioners' sugar and milk until smooth. Once the cinnabuns are completely cooled (about 2 hours), pipe the icing in a cross shape on each bun.