In the mood for baking and creating? Try these hot cross buns that also wanted to be like sweet cinnamon rolls —they are worth the hype. 

Hot cross buns cinnamon rolls

Makes 12 

Ingredients

For the dough: 

4¼ cups (640g) flour + extra for dusting
1 sachet (10g) instant dry yeast
½ cup (110g) caster sugar
2 tsp (10ml) ground cinnamon
2 tsp (10ml) all spice
1 tsp (5ml) salt
1½ cups (375ml) lukewarm milk
¼ cup (60g) butter, melted
1 large egg, beaten
1 cup (150g) sultanas or baker’s mix
2 oranges, zested 

For the orange syrup: 

½ cup (65g) icing sugar
150ml orange juice (use oranges leftover from making the dough)
¼ cup (60ml) water
1 tsp (5ml) vanilla essence 

For the filling: 

1 cup (200g) sugar
1 Tbsp (15ml) ground cinnamon
1 tub (100g) mixed cut peel 

3 Tbsp (45g) butter, softened
½ cup (65g) icing sugar
1 tsp (5ml) lemon juice 

Method

1. For the dough, place the flour, yeast, sugar, spices and salt in the base of a stand mixer and attach the dough hook. 
2. In a separate bowl, mix together the milk and butter. 
3. Add the milk mixture and egg to the dry ingredients then mix on a low speed until a dough forms. 
4. Add the orange zest to the dough and keep the mixer running for about 5 minutes, or until you have a smooth and elastic dough. (If you don’t have a stand mixer, you can knead by hand for about 5-8 minutes.) 
5. Place the dough in an oiled bowl, in a warm place, cover with cling wrap directly on the surface of the dough and allow it to rise for about 1 hour or until doubled in size.
6. For the syrup, heat the icing sugar, orange juice and water together. Simmer for 3 minutes. Remove from heat and add vanilla. Set aside until needed. 
7. Preheat oven to 180°C and line a 30x22cm tin with baking paper and spray with non-stick spray.
8. Once the dough has doubled in size, knead the dough to release the air. Dust a clean work surface with flour and roll the dough into a rectangle of about 60x30cm.
9. Mix together the sugar, cinnamon and mixed peel.
10. Spread the dough with butter and sprinkle the filling evenly onto the dough.
11. Roll the dough up in the length and cut about 4cm thick rolls, creating 12 rolls. 
12. Pack the rolls into the prepared tin and bake for 35-40 minutes or until cooked.
13. Once cooked, drizzle the orange syrup over the buns.
14. Once slightly cooled, remove buns from the tin.
15. Mix icing sugar and lemon juice, pipe the icing in crosses over each bun to resemble a hot cross bun or drizzle over if you prefer.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Pickled fish toast