Hot Cross Bun Scrolls

Name: Hot Cross Bun Scrolls
Prep time: 1 h 30 min
Cook time: 55 min
Total time: 2 h 25 min
Yield: 12
Ingredients: 200ml milk, lukewarm; 7g dry yeast (1 sachet); 1 egg, lightly beaten; 130g unsalted butter, softened; 450g plain flour; 50g cornflour; 70g caster sugar; 1 tsp salt; 90g unsalted butter, softened; 90g brown sugar; 2 tbsp Gewürzhaus Hot Cross Bun Spice; 1 tbsp Gewürzhaus Cinnamon, ground; ½ tsp salt flakes; 160g icing sugar; 40ml milk; ½ tsp Gewürzhaus Orange Peel Sweet

Medium

2hrs

Hot Cross Bun Scrolls

Rated 3.6 stars by 65 users

Servings

Prep Time

90 minutes

Cook Time

55 minutes

Before starting the recipe, have a read through our guide, How To Make Perfect Cinnamon Scrolls. While this cinnamon scroll recipe is by no means super challenging, there are tips and tricks that will make sure you avoid disappointment and end up with delicious and fluffy scrolls at the end of your baking.

Ingredients

For the dough

200ml milk, lukewarm
7g dry yeast (1 sachet)
1 egg, lightly beaten
130g unsalted butter, softened
450g plain flour
50g cornflour
70g caster sugar
1 tsp salt

For the filling

90g unsalted butter, softened
90g brown sugar
2 tbsp Gewürzhaus Hot Cross Bun Spice
1 tbsp Gewürzhaus Cinnamon, ground
½ tsp salt flakes

For the glaze

160g icing sugar
40ml milk
½ tsp Gewürzhaus Orange Peel Sweet

Directions

To make the dough

Combine the flour, cornflour, caster sugar and salt in a separate bowl and mix together.
Pour milk into the bowl of the stand mixer, add the yeast and stir gently to combine. Set aside until foamy (about 4-5 minutes). Add the beaten egg and tip in the dry ingredients on top of the milk-yeast-egg mixture. Using the dough hook attachment, knead on LOW speed for about 2 minutes.
Add the softened butter, gradually. Keep kneading on MED speed until the dough comes away from the side of the bowl and is smooth and elastic (for about 6-8 minutes). You may need to add a little more flour if the mixture is sticky. If you don’t have a stand mixer, you will need to knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic.
Transfer to a lightly oiled container, cover and stand in a warm place until doubled in size (about 1-1 ½ hours).

To make the filling

Cream the butter and sugar till light and fluffy, stir in Hot Cross Bun Spice, Cinnamon, and salt flakes.
Butter a deep baking tin or a baking tray and line the base and sides with baking paper.
Turn the dough out onto a lightly floured surface and then roll out into a rectangle roughly the size of 30cm x 50cm. Make sure the long side is facing you. Spread filling evenly over the top of the rolled out dough. Starting at the bottom, roll the dough up and finish with the seam down.
Once you have a long log, use a sharp knife to cut the log into 12 even slices. Place each slice into the prepared tin or tray, cut side up, (spacing them out evenly), then cover with plastic wrap or a clean tea towel. Leave in a warm place to rise again and puff up for about 30 minutes.
Preheat oven to 180°C.
After 30 minutes of proofing, remove the cover and bake scrolls for 20-25 minutes until golden brown.

To make the glaze

In a medium bowl, stir milk into sifted icing sugar until reaching the desired consistency. This should look like thick yoghurt but it can be runnier. Add the Orange Peel to your liking.
Leave scrolls to cool and still in the pan or tray, spoon or drizzle the glaze evenly over the top of the buns.