How To Make Hot Cross Bun Cinnamon Rolls

So, you’ve got a craving. A big, sugary, spiced, hug-in-a-bun kind of craving, right? But the thought of meticulously baking traditional hot cross buns makes your brain do a hard reset, and plain ol’ cinnamon rolls feel… well, a bit too plain? Honey, I hear you. And I’m here to tell you, your taste buds are about to throw a party, and you barely have to lift a finger (okay, maybe a few fingers, but totally worth it).

Why This Recipe is Awesome

Let’s be real: traditional hot cross buns are delicious, but they’re also a commitment. A whole weekend commitment, sometimes. And cinnamon rolls? Heavenly, but sometimes you just want that little extra oomph. Enter: Hot Cross Bun Cinnamon Rolls! This recipe is basically the love child of two absolute legends, but with way less drama. It’s idiot-proof (and trust me, I’ve put that to the test more times than I care to admit), super satisfying, and smells like heaven exploded in your kitchen. Plus, it gives you all the spiced, fruity goodness of a hot cross bun without the tedious shaping or the fear of a wonky cross. We’re talking maximum flavor, minimum fuss. You’re welcome.

Ingredients You’ll Need

Gather ’round, buttercup! Here’s what you’ll need to make this magic happen. Don’t worry, nothing too fancy, unless you consider spices “fancy.”

• For the Dough:
  • 1 cup warm milk (around 105-115°F/40-46°C – not too hot, unless you want to murder your yeast!)
  • 2 ¼ teaspoons active dry yeast (that’s one standard packet, FYI)
  • ¼ cup granulated sugar (for the yeast, not for you… yet)
  • 1 large egg (room temp, because science)
  • ¼ cup unsalted butter, melted (liquid gold, basically)
  • ½ teaspoon salt (don’t skip it, it balances the sweet)
  • 3 cups all-purpose flour (and maybe a little extra for dusting, just in case)
• For the Filling:
  • ½ cup unsalted butter, softened (the kind that leaves a perfect finger dent)
  • ¾ cup packed light brown sugar (the stickier, the better)
  • 1 ½ teaspoons ground cinnamon (hello, warmth!)
  • ½ teaspoon ground nutmeg (a little extra spice never hurt anyone)
  • ¼ teaspoon ground cloves (trust me, it brings the Hot Cross Bun vibe)
  • ½ cup mixed dried fruit (raisins, currants, candied peel – whatever makes your heart sing!)
• For the Glaze (the iconic “cross” effect):
  • 1 cup powdered sugar (AKA confectioners’ sugar)
  • 2-3 tablespoons milk (or heavy cream for extra decadence)
  • ¼ teaspoon vanilla extract (because everything’s better with vanilla)

Step-by-Step Instructions

Alright, apron on, game face on (or just your hungry face, that works too!). Let’s get these buns baking.

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and a tablespoon of the granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it gets foamy. That foam means your yeast is alive and ready to party! If it doesn’t foam, your milk was either too hot or too cold, or your yeast is past its prime. Start over, don’t be sad.
2. Mix the Dough: To your foamy yeast mixture, add the remaining granulated sugar, egg, melted butter, and salt. Whisk ’em all together until combined. Gradually add the flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead It Out: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it’s smooth and elastic. Alternatively, if you’re using a stand mixer, let it knead for 5 minutes. The dough should be soft but not overly sticky.
4. First Rise (The Beauty Sleep): Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size. Patience is key here, my friend!
5. Prep the Filling: While your dough is having its beauty sleep, make the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and cloves. Mix until it forms a lovely, fragrant paste. Stir in the mixed dried fruit.
6. Roll ‘n’ Spread: Once your dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the spiced fruit filling evenly over the entire surface, leaving a small border on one of the long edges.
7. Roll ’em Up: Starting from the long edge opposite the one you left plain, tightly roll the dough into a log. Like you’re tucking in a delicious, spiced blanket. Pinch the seam shut to seal it.
8. Slice and Dice: Using a sharp knife or, even better, unflavored dental floss (seriously, try it!), cut the log into 12 equal slices (about 1.5 inches thick each).
9. Second Rise (More Beauty Sleep!): Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover with plastic wrap or a towel and let them rise again in a warm spot for another 30-45 minutes, or until they look puffy and cozy. Preheat your oven to 375°F (190°C) during this time!
10. Bake ’em! Pop the rolls into your preheated oven and bake for 20-25 minutes, or until they’re golden brown and smell absolutely irresistible. If they start browning too quickly, you can loosely tent them with foil.
11. Glaze Time: While the rolls are cooling slightly (but still warm!), whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar. Drizzle or spread generously over the warm rolls. If you’re feeling fancy, you can pipe a cross on each one for that authentic Hot Cross Bun look!

Common Mistakes to Avoid

Look, we all make mistakes. It’s part of the journey! But these are the ones I’ve personally made so you don’t have to. You’re welcome for my sacrifice.

• Killing the Yeast: Using water that’s too hot. Your yeast is a living organism, not a boiled lobster! Keep that milk between 105-115°F (40-46°C).
• Impatience is NOT a Virtue Here: Cutting the rising time short. Your rolls will be dense and sad, like a Monday morning. Let them rise until truly doubled, IMO.
• Under-Seasoning the Filling: Being shy with the spices. This isn’t a plain cinnamon roll, darling! Lean into the nutmeg, cloves, and cinnamon.
• Over-Flouring the Dough: Adding too much flour during kneading or rolling. This makes the dough tough. Use just enough to prevent sticking.
• Not Pinching the Seam: Forgetting to pinch that seam shut after rolling. Your beautiful spiral will unroll in the oven, and that’s just a tragedy.
• Forgetting to Preheat the Oven: Rookie mistake! Always preheat. An oven that isn’t hot enough will mess with your baking time and texture.

Alternatives & Substitutions

Feeling adventurous? Or just realized you’re out of something crucial? No stress, we’ve got options!

• Dried Fruit Swap: Not a fan of mixed peel? Use all raisins, all currants, or even chopped dried apricots or cranberries. Just keep the total amount the same. Or, if you’re a rebel, skip the fruit entirely (but then they’re just really good spiced cinnamon rolls, not hot cross bun ones, just sayin’).
• Spice it Up (or Down): Want more ginger? Go for it! Not a fan of cloves? Reduce or omit. The world is your spice rack! Just aim for a total of around 2-2.5 teaspoons of mixed spices.
• Dairy-Free? You can totally use a non-dairy milk (like almond or oat) and a plant-based butter substitute for the dough and filling. The texture might be slightly different, but still delicious.
• Glaze Variations: Instead of plain milk, use orange juice for a citrusy zing in your glaze. Or melt some white chocolate chips with a tiny bit of cream for a richer topping. Fancy!

FAQ (Frequently Asked Questions)

Got questions? I probably have answers, or at least witty comebacks.

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. But in a pinch, margarine will do.
• Can I make these ahead of time? Absolutely! Prepare the rolls up to step 9 (the second rise), cover them tightly with plastic wrap, and refrigerate overnight. In the morning, pull them out and let them come to room temp and finish rising (about 1 hour) before baking. Fresh-baked goodness for breakfast!
• Can I freeze the baked rolls? You bet! Let them cool completely *before* glazing. Wrap individually in plastic wrap and then foil. They’ll keep for up to a month. Thaw at room temp and warm gently in the oven or microwave. Glaze after thawing.
• What if my dough isn’t rising? First, check your yeast’s expiry date. Second, was your milk warm enough but not hot? Third, is your rising spot warm enough? If it’s cold, try putting the bowl in a slightly warm (but OFF!) oven with the light on.
• Do I *have* to use dried fruit? No, you don’t *have* to do anything, my friend. But to truly embody the Hot Cross Bun spirit, the fruit is pretty essential. If you hate it, leave it out, and just enjoy a super spiced cinnamon roll!
• My rolls are dry. What went wrong? Most likely over-baking! Keep an eye on them; ovens vary. Also, make sure you didn’t add too much flour to the dough, which can make it tough and dry.

Final Thoughts

There you have it, folks! Your new favorite hybrid treat. These Hot Cross Bun Cinnamon Rolls are the perfect mashup for when you can’t decide if you want a hug or a party in your mouth. They’re comforting, spiced, sweet, and surprisingly simple to whip up. So, go forth and conquer your kitchen! Seriously, you’ve totally got this. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!