Hot Cross Cinnamon Rolls

Hot Cross Cinnamon Rolls

Hot cross cinnamon rolls combine the flavors of traditional hot cross buns with the soft, sweet, and aromatic essence of cinnamon rolls.



● 180ml whole milk
● 7g instant yeast
● 50g caster sugar
● 1 egg (medium)
● 1 egg yolk (medium)
● 60g unsalted butter (melted and cooled)
● 460g strong white flour
● Pinch of salt
● ⅛ tsp nutmeg
● ⅛ tsp all-spice

● 60g unsalted butter (softened)
● 130g light brown sugar
● 3 tsp cinnamon
● Zest of 1 orange
● 100-200g raisins/dried cranberries/currants
Icing:● 200g icing sugar (+100g extra to thicken for the crosses)
● ½ tsp vanilla bean paste
● Zest of 1 orange
● Juice of 1 orange


Tala Originals Medium Enamel Roaster

Tala Pastry Brush 

Tala FSC Rolling Pin 

Tala Glass Mixing Bowl 



1. Gently heat the milk until it reaches 40°C, it should feel like a warm bath - don’t go any hotter otherwise you will kill the yeast. Add the yeast and mix in, let that sit for 1 minute to bloom.

2. Pour this mixture into the bowl of a stand mixer. Add in the melted butter, sugar, egg and egg yolk and give it a mix to let the ingredients come together.

3. Attach the dough hook and add in the flour, salt and spices. Turn the mixer onto a medium speed and mix for 8-10 minutes. You might need to stop and scrape the sides down halfway. The dough should end up in a smooth, springy ball that bounces back when poked.

4. Place the dough in a lightly oiled bowl, cover with a tea towel and leave to rise for around an hour in a warm spot. The dough should double in size.

5. Once it has doubled, roll it out onto a lightly floured surface into a 14x9” rectangle.

6. Spread the softened butter over the rolled dough, leaving a 1 cm margin around the outside. Mix together the sugar, cinnamon and zest and then sprinkle over the top, using a spatula or spoon to spread and cover over the butter. Sprinkle over the dried fruit and press into the dough.

7. Starting from the short side, roll the dough into a tight cylinder. Then score even marks to make 12 rolls. Use a thin piece of string to cut the 12 pieces, and place in the Tala ceramic tray.

8. Cover with a tea towel and leave to prove again for 30-40 minutes until puffed up and doubled in size.

9. Preheat your oven to 180°C and then bake for 20-25 minutes until golden brown on top.

10. While cooling, make the glaze. Mix together all of the icing ingredients until you have a thick but runny glaze. Wait until the rolls are cooled slightly before glazing. Remember to save a bit of the icing back to thicken up with the extra 100g icing sugar to pipe on the crosses - make sure the buns have cooled completely before doing this.

11. Let the icing set and then enjoy!

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