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hot cross cinnamon scrolls

Hot Cross Cinnamon Scrolls

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Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12 scrolls

Did I say hot cross cinnamon scrolls? I know, you heard me right. It is the perfect combination of hot cross bun and cinnamon scroll and topped off with a beautiful cream cheese frosting this is exactly what you need to get yourself through Easter breakfast. You can make these beauties the night before and place the dough in the fridge overnight. Simply finish off the next morning and you are set. 

This is also a really good recipe for scrolls in general, you can just use the base recipe and fill it with cinnamon and butter and have yourself a treat for the whole family (or just yourself, I am not judging). To prove the dough I use my Thermi servebowls which are perfect for keeping the temperature steady and creating the right environment for ideal proving. 



  • 100 g whole milk
  • 80 g caster sugar
  • 1 level Tbsp dry active yeast or 30g fresh yeast
  • 80 g unsalted butter in small chunks
  • 500 g plain flour
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs


  • 80 g unsalted butter at room temperature
  • 75 g light soft brown sugar or coconut sugar
  • 90 g mixed dried fruit


  • 100 g plain flour
  • 20-50 g water


  • 100 g cream cheese
  • 75 g icing sugar


  1. Place the milk, sugar and yeast to the mixing bowl and heat 2 Min. / 37C / Speed 2.
  2. Add the butter, flour, cinnamon, salt and eggs and knead 2 Min. / Kneading Function. Transfer the dough into a medium Thermi servebowl and cover with clingwrap. You can also leave it in the mixing bowl covered with clingwrap. Leave to rise for 1-2 hours until doubled in size.

  3. Make sure the butter is at room temperature. Take it out now and leave to come to a warm temperature. If you have forgotten this step, simply place the butter cubes in the mixing bowl and melt 1 Min. / 60C / Speed 2.
  4. Once the dough is risen, tip it onto a generously floured surface. Roll out into a rectangle about 1cm thick. Spread the butter over the dough, sprinkle over the sugar and decorate with the dried fruit. Roll up the dough from the long edge closest to you into a tight roll. 

  5. Cut the roll into 12 pieces and place each piece onto a baking tray lined with greaseproof paper. Cover with a tea towel and leave to rise until doubled in size for another 45 minutes. 

  6. Meanwhile, preheat the oven to 200C / 180C Fan / Gas Mark 6. Once proved, remove the towel. In a small bowl, using a fork, combine the flour with enough water to make a thick paste. Fill into a piping bag fitted with a plain nozzle and pipe crosses over the buns. Bake for 20-25 minutes until golden brown and soft to the touch. The shouldn't feel doughy. Remove and leave to cool for 5 minutes. 

  7. To make the frosting, insert the butterfly whisk attachment. Add the cream cheese and icing sugar and mix 20 Sec. / Speed 3.5. Spread over the warm buns and either serve warm or leave to cool before serving. They will keep for a couple of days in the fridge but I doubt you will be able to resist. 

Nutrition Facts
Hot Cross Cinnamon Scrolls
Amount Per Serving (1 bun)
Calories 415 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 65mg22%
Sodium 142mg6%
Potassium 145mg4%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 23g26%
Protein 7g14%
Vitamin A 500IU10%
Vitamin C 0.1mg0%
Calcium 52mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Caroline on April 21, 2019 at 12:50 pm

    I’m slightly confused about step 3 in this recipe. I have already put the cinnamon and the caster sugar in the dough mix as advised in steps 1 & 2.

    • Sophia H Sophia H on April 23, 2019 at 9:42 am

      So true 🙂 That would seem confusing indeed because it wasn’t meant to be added in this recipe 🙂 I have deleted it now.

    • Bea and Aroha on April 2, 2020 at 7:23 am

      Hi my daughter just saw this recipe and she cannot wait to make them and try them! She’s 8 an de she loves baking by herself!

  2. Nadia on July 28, 2019 at 5:21 am

    Hi Sophia. After step 2, is the dough supposed to look crumbly? Mine did and not sure how it will look once it’s proved. Still proving now.

    • Sophia H Sophia H on August 5, 2019 at 9:45 am

      If it does it might be that your flour soaks up a little too much milk. Just add a little milk until you can see when it is kneading it has a lovely smooth texture, not too crumbly.

      • Melc on August 15, 2019 at 3:12 am

        Thanks! I had the same crumbly texture. Gradually added in an extra 50ml milk during dough function (for about 1min).

  3. Kathryn Stanford on April 5, 2020 at 12:04 am

    Sophie my dough did not rise at all!
    Please help

    • Sophia H Sophia H on April 6, 2020 at 10:17 am

      That suggests there was a big problem with the yeast you used. Check if it is out of date. Place a little yeast in some water and and a little flour, leave to stand for 15 minutes. If no reaction happens, you know. It should froth up quite quickly.

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