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.

9

20m

Note: + Cooling, setting & 1½ hours rising time

45m

Ingredients

  • 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

Glaze

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

Glacé icing

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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

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

STEP 8

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

Nut-free
Peanut-free
Sesame-free
Soy-free

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.