Angel Bakes: Hot Cross Cinnabons

  • 1 C milk 
  • 1 1/2 tsp dry yeast
  • 1/4 c sugar 
  • 60g melted butter 
  • 3 C high grade flour 
  • 1/2 tsp salt 
  • 1 1/2 tsp cinnamon 
  • 1 1/2 tsp mixed spice 
  • 1/2 tsp nutmeg 
  • 1 C raisins 
  • 1/2 C currants 
  • 150g soft butter 
  • 1/2 C sugar 
  • 1 Tbs cinnamon 
White icing 
  • 25g melted butter 
  • 2 C icing sugar 
  • 1 tsp cinnamon 
  • Boiling water 
Pre-heat your oven to 180 degrees celcius.
Warm milk, and add yeast and sugar. Leave for 5 mins until it becomes frothy. 
Add in melted butter and stir gently. 
Mix flour, salt and spices in a mixing bowl and make a well in the centre. 
Knead with dough hook on your mixer for 5 mins, or by hand for around 100 kneading strokes. 
Once dough is formed, leave to rest for 1.5 - 2 hours (it should double in size). 
Once risen, tip onto a floured surface and roll into a rectangle shape.
Slather the butter over the dough and sprinkle with sugar and cinnamon mixture.
Roll up along the longest edge and cut into 8-12 pieces.
Carefully place dough rounds onto a lined tray and rest for 30 mins.
Once dough is rested, top each with a small knob of butter and sprinkle with cinnamon/sugar mixture. 
Cook in pre-heated oven for 20-25 mins. 
Once cooled slightly, mix together the icing glaze ingredients and spread over the buns.

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