Hot Cross Cinnamon 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
- Place the milk, sugar and yeast to the mixing bowl and heat 2 Min. / 37C / Speed 2.
- 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.
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.
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.
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.
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.
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