Producing soft, warm buns with sweet cinnamon swirls and a touch of cream cheese icing, this heavenly Hot Cross Bun recipe is the ultimate in Easter baking. Essentially a celebration of both cinnamon rolls and hot cross buns in one, it’s a moreish, memorable item that you can add to your Easter brunch table with confidence.
For the dough:
1 cup warm milk
2 large eggs, at room temperature
1/3 cup unsalted butter, cubed
4 1/2 cups plain flour
A pinch of salt
1/2 cup sugar
1 sachet (7 g) instant yeast
For the filling:
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp. cinnamon, ground
For the icing:
¼ cup plain cream cheese, softened
3 tbsp. unsalted butter, softened
1 1/2 cups icing sugar
1 tsp. vanilla essence
Margarine, for serving
Ground cinnamon, for serving
- To make the dough: Mix together and knead all of the dough ingredients.
- Lightly oil a bowl, place the dough into the center and cover for 60 minutes, or until it's nearly doubled in size.
- To fill and shape the buns: Gently deflate the dough by knocking it back, and transfer it to a lightly floured work surface.
- Roll the dough into a large rectangle shape.
- Combine the filling ingredient together and spread across the dough.
- Roll the dough into a log and cut it into 9 slices.
- Place the buns onto a lightly greased baking pan. Leave the buns to rise until they're nearly doubled, about 30 minutes.
- Place the buns into a preheated oven and bake them until they're golden brown, about 15 minutes at 200 °C.
- While the buns are baking, make the icing.
- To make the icing: In a small bowl, beat together the cream cheese, butter, sugar and vanilla.
- Remove the buns from the oven and allow to cool slightly.
- Pipe the icing into crosses onto the buns.
- Serve buns warm with a spread of margarine and/or a sprinkling of extra cinnamon.
Tips and variations:
Use these buns to prepare a one-of-a-kind French toast. Have a look at the recipe here.