02 Apr Hot Cross Cinnabuns For Easter

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
Vegan

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.

INGREDIENTS

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DOUGH

• 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

FILLING

• 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

TOPPINGS (Optional)

• 1 cup powdered sugar & 1-2 Tbsps almond milk  (combined) or melted coconut butter or lightly brushed with syrup of choice

METHOD

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FOR THE DOUGH

1. 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.
2. 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.
3. After 10 minutes add the salt and sugar to the large bowl of yeast/milk mixture and give it a good stir.
4. Whisk the 2 cups flour, salt, cinnamon and coconut sugar in a medium bowl.
5. 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.
6. 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.
7. 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

1. 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).
2. 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.
3. Preheat the oven to 180℃.
4. 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℃.
5. 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.
6. Serve warm.
7. You can store in a sealed container for up to 3 days.

Adapted from Minimalist Baker’s cinnamon roll recipe.

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