Hot cross cinnamon scrolls

Whip up a batch of these homemade hot cross bun inspired cinnamon scrolls. Best served warm, this recipe is a must-try this Easter.



Note: + Cooling, setting & 1½ hours rising time



  • 1 cup (250ml) skim milk, warmed
  • 2 tsp (1 sachet/7g) dried yeast
  • 1/4 cup (55g) caster sugar
  • 40g butter, melted
  • 1 Coles Australian Free Range Egg
  • 3 cups (450g) plain flour
  • 1/2 cup (80g) sultanas
  • 1/4 cup (40g) currants
  • 1/4 cup (40g) mixed peel
  • 1/2 cup (95g) white choc chips
  • 1/2 tsp mixed spice

Cinnamon filling

  • 40g butter, softened
  • 1/4 cup (55g) dark brown sugar
  • 1 tbs ground cinnamon


  • 1 tbs caster sugar
  • 1 tsp gelatine powder
  • 2 tbs water

Glacé icing

  • 1 cup (160g) pure icing sugar
  • 1 tbs milk



Combine the milk, yeast and 1 tsp of the sugar in a jug. Set aside for 5 mins or until just frothy. Add the butter and egg and whisk to combine.


Combine the flour, sultanas, currants, mixed peel, choc chips, mixed spice and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.


Meanwhile, to make the cinnamon filling, combine the butter, sugar and cinnamon in a small bowl.


Preheat oven to 200°C. Line a baking tray with baking paper. Turn dough onto a lightly floured surface and gently knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough. Starting from 1 long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, on the lined tray. Set aside for 30 mins to rise.


Bake for 10 mins. Reduce oven to 180°C. Bake for a further 30 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside to cool completely.


To make the glaze, combine sugar and gelatine in a saucepan. Stir in the water. Place over low heat. Cook, stirring, for 1-2 mins or until sugar and gelatine dissolve. Set aside for 2 mins to cool slightly. Brush the scrolls with the glaze. Set aside for 10 mins to set.


To make the glacé icing, combine the icing sugar and enough milk in a bowl to make a runny paste.


Place the glacé icing in a sealable plastic bag and cut off 1 small corner. Pipe crosses over the scrolls. Set aside until set.  

Serve with chocolate Easter eggs. 

Dietary information


Nutrition Information

Per Serve

Energy: 2066kJ/494 Cals (24%)

Protein: 9g (18%)

Fat: 12g (17%)

Sat fat: 7g (29%)

Carb: 88g (28%)

Sugar: 51g (57%)

Fibre: 4g (13%)

Sodium: 112mg (6%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.