Every year it seems that Christmas has just come and gone and Hot Cross Buns appear in the supermarket! Its a supermarket phenomenon, the constant need to be looking forward to a festive event. This year though I feel that Easter and Christmas have blended into one, and I have no idea where the time in between went!
Sure throw a wedding and honeymoon, new flat, countless trips to IKEA and a few trips to Europe in between there, and I guess I can understand why I’ve lost a significant portion of this year!
But Easter is now upon us! And if you’re lucky enough to be spending the long weekend with friends and family, this is a cracker recipe to share! (Or to cook and eat yourself, no judgement here!)
I’ve been so busy lately I really relished the slow pace of baking. There’s something really therapeutic about dough rising. Stupid I know, like watching grass grow. But seriously, don’t knock it till you try it! Cooking is therapy!
I’m a big fan of Hot Cross buns, but I felt like they needed a little mashup with a favourite spice and everyones favourite baked good: Cinnamon Rolls!
My Hot Cross Bun dough gets a little makeover with Spelt flour. An ancient grain, and easier to digest than refined wheat flour, it lends a lovely nutty flavour and really light texture to the final bake! I can hear you justifying the second roll to yourself now! “Its healthy! Kate said!”
Once infused with orange zest, spices and raisins, the dough is left to prove in a warm spot until its doubled in size! The spelt flour felt stickier than other flours I’ve used so after the rise I added an extra 1/2 cup flour along with 1/2 tsp baking powder and a scant 1/2 tsp baking soda throwing back to my girl Rae from Pioneer Woman.
Roll the dough out into a long rectangle. Think the longer it is the more rolls you get! Logic, its a great thing. Drizzle over 40 grams of melted butter, or coconut oil if you want it to be dairy free and sprinkle with 1 tbls cinnamon, 1 tsp all spice and 1 tsp nutmeg, the zest of an orange and 1 tbls sugar.
Now I went a little naughty, it is Easter after all and I haven’t had any chocolate at all yet so I felt it was allowed. I melted together 1 tablespoon of melted butter and a teaspoon of sugar together with a pinch of cinnamon and poured it into the base of my pan. Sprinkle with a few extra raisins and those hot cross cinnamon rolls will soak up the extra sweetness and get those sticky bottoms everyone fights for! Totally optional but delicious extra level!
After 18 minutes in an 180 degree oven the rolls should be baked to perfection. On one batch I whisked together a really quick glaze with orange zest, icing sugar and milk. Because what is a cinnamon roll without the glaze! But if you’re watching your sugar levels, or you prefer these to be closer to its Hot Cross Bun parent, then leave them plain! They are just as delicious and perfect with a cup of tea!
Hot Cross Cinnamon Rolls
The perfect baked treat for Easter Brunch
Recipe type: Baking
- 100 grams sugar
- zest of 1 orange
- 2 cups milk
- 120 grams butter or coconut oil
- 650 grams Spelt flour + ½ cup extra for rolling
- 4 tsp instant yeast
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbls cinnamon
- 1 tsp all spice
- 1 tsp nutmeg
- 100 grams raisins
- 40 grams butter or coconut oil
- In a thermomix or food processor blitz the orange zest with the sugar to infuse. Add the milk and butter or oil to a pan and simmer until just below boiling point. Leave to cool till the milk is at blood temperature. (You should be able to hold your finger in the warm mixture comfortably)
- Combine your spices in a small bowl.
- Add the yeast to the milk mixture and leave to get frothy for 10 mins.
- Add the Spelt flour, ½ tsp of your spice mix and raisins and knead for a few minutes until smooth.
- Leave to rise until doubled in size.
- Knock back and add extra ½ cup flour and the baking powder and soda.
- Roll out into long rectangle and pour over melted butter. Sprinkle with remaining spices and a tbls sugar. Starting from the longest edge roll the rectangle into a long snail shape keeping it tight.
- Cut with a serrated knife into 1 inch slices and place in a greased tin.
- Leave to prove for 20 minutes and bake for 18 minutes in a 180 degree oven.
- Glaze if desired with 2 tbls icing sugar and 2 tsp milk with the zest of one orange.