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4.80 from 5 votes

Hot Cross Buns Cinnamon Rolls

Hot cross cinnamon rolls, a combination of aromatic hot cross buns and pillowy cinnamon rolls! An easy and comforting vegan Easter bread recipe!
Prep Time20 minutes
Cook Time20 minutes
Resting Time2 hours
Total Time2 hours 40 minutes
Cuisine: American, Vegan
Servings: 12 rolls
Author: Anthea

Ingredients

Rolls

Filling

Glaze and frosting

Instructions

To make the rolls and filling:

  • Combine all the dough ingredients in a large bowl and mix until it comes together. If you have a stand mixer, you can do this using your dough hook. Knead the mixture until it forms a stretchy and smooth dough. If it's a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again.
  • Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn't increase in size, reposition the dough to a warmer spot in your home and wait until it does.
  • For the filling, add all ingredients to a bowl and mix until combined.
  • Lightly dust a clean surface with flour. Roll out the dough into a large rectangular shape. Spread the filling on the surface making sure the sultanas are evenly distributed.
  • Starting from the long side of the pastry, roll the pastry into a log. Use a sharp knife or unflavoured dental floss to cut rolls out of the dough. Arrange the scrolls on a greased baking tray. Place a tea towel over the rolls and set aside to rest for at least an hour or until the rolls are puffy again and have increased in size by around 50%.

Baking the rolls:

  • When the rolls are puffy again, preheat the oven to 180°C (350°F).
  • Bake the rolls in the oven for 15-20 minutes or until they are golden brown or when you insert a skewer in one of the middle rolls and it comes out clean. Brush the maple syrup or jam on the warm rolls and set aside.

To make the frosting:

  • Mix the cream cheese and sugar in a medium bowl until it forms a thick paste. Add more sugar to thicken or more water to thin. Scoop the mixture into a piping bag with a small round nozzle.
  • When the rolls have cooled, pipe the cross mixture onto the scrolls as desired.
  • The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature or the fridge for 1-2 days. If the rolls feel dry, you can revive them by reheating them up in the oven or microwave.

Notes

  1. Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use active dry yeast, you'll need to use 1 ⅓ tbsp and combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe. If you use another type of yeast, you may need a different quantity.
  2. Substitute for the thick canned coconut cream if desired.

Nutrition

Serving: 1 roll with icing | Calories: 315kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Sodium: 153mg | Potassium: 104mg | Fiber: 2g | Sugar: 20g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
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