02 Apr Hot Cross Cinnabuns
Sweet, sticky, spicy and absolutely dripping with indulgence… Mmmm… this Easter we’re bringing you a baked goodie that is the perfect marriage of your favourite treats: the classic Cinnamon Bun and festive Hot-Cross Bun. There is no time or place where the Hot-Cross Cinnabon would go unwelcome, but serve it best hot, straight out the oven or warmed up with breakfast and tea, or even as an indulgent dessert with a scoop of ice cream.
Makes 6 – 8 buns
MAKE IT YOUR OWN:
- Not a fan of raisins? Swap them out for dried dates, any dried fruit or simply leave them out altogether.
- What sugar you use is entirely up to you it wouldn’t affect the structure or texture of the buns too much.
- Coconut oil instead of butter (vegan or regular) will not yield the same results.
- 3 Tbsps coconut butter
- 1 packet instant yeast
- 1 cup unsweetened almond milk
- 1 Tbsps coconut blossom sugar
- 1 tsp cinnamon
- ¼ tsp salt
- 2 cups all-purpose flour
- ½ cup all-purpose flour for kneading on the table
- 3 Tbsps coconut butter, melted (and cooled to room temp)
- ¼ cup coconut blossom sugar
- 2 – 3 Tbsps cinnamon
- ½ tsp cloves
- ¼ tsp nutmeg
- ⅓ cup raisins
- 1 cup powdered sugar & 1-2 Tbsps almond milk (combined) or melted coconut butter or lightly brushed with syrup of choice
FOR THE DOUGH
- In a saucepan heat up the butter and milk until the butter is melted (ensure not to reach boiling point). Once melted pour into a large bowl and allow to cool down to around the temp of bathwater.
- Once at this cooler temp, add the instant yeast to the milk/butter mixture but don’t stir. Set aside to activate for 10 minutes. NOTE: Adding the yeast when the mixture is too hot will kill its active capabilities.
- After 10 minutes add the salt and sugar to the large bowl of yeast/milk mixture and give it a good stir.
- Whisk the 2 cups flour, salt, cinnamon and coconut sugar in a medium bowl.
- Slowly start adding the flour mixture to the wet ingredients; ½ a cup at a time while mixing in-between. The dough should be a little sticky, don’t overwork it.
- Use the ½ cup of flour to dust the work surface and rolling pin. Transfer the dough to the floured surface and knead it a little without over-working it, form a ball and transfer the dough to a sprayed/oil bowl and cover up the bowl with cling wrap to rise for 90 minutes.
- Once 90 minutes has passed, the dough should have risen to twice its original size. Transfer onto the floured surface and roll out into a rectangular shape. Brush with melted butter.
FOR THE FILLING
- Combine your filling of cinnamon, cloves, nutmeg and coconut sugar. Evenly sprinkle the filling and raisins on top of the buttered dough and then tightly roll the dough (lengthways).
- Use a serrated knife or unflavoured floss (place floss underneath dough, pull up on both sides, criss-cross the two ends and pull outwards) to cut the roll into 6 – 8 buns.
- Preheat the oven to 180℃.
- Transfer buns to a lightly buttered baking dish and brush them with a little butter. Cover the dish with the same cling wrap used earlier and let the buns rise until the oven reaches 180℃.
- Remove the cling wrap and bake for 45 minutes or until golden brown. Allow to cool for 15 minutes and then drizzle with your desired toppings.
- Serve warm.
- You can store in a sealed container for up to 3 days.
Adapted from Minimalist Baker’s cinnamon roll recipe.