Hot Cross Bun Scrolls
Two of my favourite breads in one; Hot Cross Buns and Cinnamon Scrolls! Perfect. I personally LOVE a traditional spiced Hot Cross Bun warmed with butter (none of those chocolate ones here!) and a soft Cinnamon Scroll. So to me, this is the ultimate combo that just makes sense. I’ve been making these for about 4 years now and they never get old. I feel like it’s my easter tradition at this point.
These hot cross bun scrolls aren’t as complex to make as they may look. My husband even made them this year for Easter and I didn’t even step in (much) to help. click here if you want to see that. They didn’t last long, but that’s what good food is about.
I hope you enjoy these Hot Cross Bun Scrolls as much as I do!
My recipe videos here and here which I would recommend watching if you’ve never made bread before.
Hot Cross Bun Scrolls Recipe
Makes: 9 large scrolls
Takes: 4.5 hrs (including resting time)
Ingredients:
For the dough:
3/4 cup warm milk
2 teaspoons active dried yeast
1/4 cup + 1 tsp brown sugar
1 egg plus 1 egg yolk, at room temperature
110g butter, melted slightly
2 1/2 cups all-purpose flour, plus extra if needed
3/4 teaspoon salt
1/3 cup candied citrus peel (or zest of one orange)
3/4 cup raisins
1 tbsp cinnamon
1 tbsp mixed spice
For the filling:
2/3 cup brown sugar
1 tablespoon ground cinnamon
80g butter, softened
For the crosses:
1 tsp sugar
1/4 cup flour
2 tbsp water
Method:
Warm milk in short bursts in the microwave. You want the milk to be lukewarm, definitely not steaming. Add 1 tsp sugar and sprinkle yeast on top. Stir with a fork and let the yeast activate for 10 minutes (until bubbly).
In a separate bowl, whisk sugar, egg, egg yolk, and melted butter. Mix until well combined.
Into a bowl of a stand mixer (or large mixing bowl), add flour, salt, spices, and dried fruit/peel. Add in activated yeast and butter mixture.
Place the dough hook on the stand mixer and knead the dough for 10-12 minutes (you can knead the dough by hand if you want, the time may vary, and will feel sticky at first). I kneaded mine until it was slightly stretchy when pulled. Keep going if your dough is tough. Shape it into a tight ball.
*Notes: This enriched dough is on the wet side, so might be sticky when you first start kneading it. It should come together after 12 minutes.
Pull into a tight ball and transfer into a lightly oiled bowl, and cover it with cling wrap or a tea towel. Allow dough to rise for 1 ½ hours, or until it’s doubled in size. This may be more or less time depending on the temperature in your home/season.
90 Minutes Later…
Transfer dough to a lightly floured surface and roll out into a rectangle (approx 30x40cm). Spread softened butter over the dough. Sprinkle over brown sugar and cinnamon. Optional extra: you could sprinkle over some chopped pecans as well!
From the short side, roll the dough up tightly to form a log. Place the seam side down. It’s important that you roll it as tightly as you can. Cut into 9 equal sections with a serrated knife or floss.
Place cinnamon scrolls in a greased, 20-25cm square baking pan. Ensure there is a small space between them, so they have room to expand . Cover with a tea towel and let rise again for 30-45 minutes.
45 Minutes Later…
Preheat oven to 180 degrees C.
Make the crosses by combining sugar, flour, and water in a bowl to form a thick paste (add more water or flour if it seems too thick or runny. It should be able to hold it shape). Transfer into a piping bag/zip lock bag and pipe the crosses on the top.
Bake hot cross cinnamon scrolls for around 25 minutes or until the bread springs back when you lightly press on the side in the middle.
Optional: glaze the hot cross cinnamon scrolls with maple syrup for a glossy look. Best served straight away/same day. But can gently heat in the microwave to bring back to life the next day.
Enjoy!
