Hot cross cinnamon sticky buns recipe
The most decadent hot cross cinnamon sticky buns with caramel and a cream cheese glaze.
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Ingredients
Dough
- ¼ cup warm water
- 10 grams active dry yeast instant (2 tsp)
- 1 tsp sugar
- 1/3 cup sugar
- ¾ cup milk
- 50 grams butter plus extra for greasing
- 3 large free-range eggs
- 1 Tbsp orange zest finely grated
- 1 tsp salt
- 4 cups flour and extra for dusting
Filling
- 1/2 cup Muscavado sugar
- ¼ cup light brown sugar
- 1 Tbsp + 1 tsp ground cinnamon
- 1 tsp mixed spice
- 2 Tbsp candied citrus peel finely diced
- 1 cup raisins / sultanas
- +- 40g butter softened, kept separately
Topping
- 115 gram butter
- ¾ cup Muscovado dark brown sugar
- ¾ cup cream
- 1 Tbsp liquid glucose
- ¼ cup golden syrup maple flavoured
- 1 tsp vanilla extract
- ½ cup raisins
- ¼ tsp salt
Instructions
To make the filling:
- Combine all the ingredients except the melted butter and mix. Set aside
To make the Dough:
- Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer and set aside for around 5 minutes to dissolve and become frothy.
- Add the rest of the ingredients to the bowl, but only 3 of the 4 cups of flour. Fit a paddle attachment and lightly mix until just combined.
- Change to a dough hook attachment and mix. While this is going, slowly add the remaining 1 cup of flour, and continue to mix until you have a smooth dough, about 5 minutes.
- Shape the dough into a large ball and grease the mixing bowl with butter. Roll the ball in the butter to coat all sides.
- Place the ball in the greased bowl, cover it with plastic cling wrap and set aside in a draft-free, warm area to rise for about 1 – 2 hours. You want it to double in size. If it is cool, this could take up to 4 hours.
- Tip the dough onto a floured surface and roll it into a rectangular shape about 45cm long and 30cm wide.
- Brush / spread the softened butter over the entire surface and sprinkle the sugar and cinnamon filling evenly over this.
- Scatter the raisins over the sugar.
- Starting from the longest edge, roll the dough up until you have a long log. Keep the join seam underneath.
- Trim the edges of the roll and then cut it into 16 even pieces.
To make the topping:
- Melt the butter in a small pot over medium heat, and then add all the other ingredients except the salt. Bring this mixture to a boil and then reduce the heat to medium. Simmer until the sauce comes together and is golden brown with a nice sheen, about 3–4 minutes.
- Pour ¾ of the glaze into a baking pan (about a 23cm x 32 cm), or ovenproof dish, and swirl this around to evenly coat the bottom and some of the sides. Set the rest aside. Sprinkle the raisins over the sauce evenly.
- Place the 16 cut slices of roll on top of the caramel and raisins, allowing some space in between for expansion during proving. Cover with a tea towel and allow to prove in a warm spot for about an hour.
- Preheat the oven to 180 C / 350 F and bake the buns for 35 minutes until golden brown. If necessary, and to prevent over-browning, loosely cover the tray with tin foil from about halfway through.
- Remove from oven and spread the remaining glaze over the buns followed by the ¼ t of salt sprinkled. Allow them to cool in the pan on a cooling rack. Tip out onto a large serving place and serve warm or at room temperature.
- Mix the cream cheese frosting (optional) and drizzle over the buns.
Notes
*top tip - if you have a car parked in the sun, this makes the perfect proving conditions for the dough.
Storage Instructions – Hot Cross Cinnamon Sticky Buns
- Short-Term (Up to 2 Days): Store in an airtight container at room temperature. If the buns are glazed, place parchment paper between layers to prevent sticking.
- Medium-Term (Up to 5 Days): Refrigerate in an airtight container to keep the buns fresh. Warm in the microwave for 10–15 seconds or in a low oven (150°C/300°F) before serving.
- Long-Term (Up to 3 Months): Freeze individually wrapped buns in plastic wrap, then place in a freezer bag. Thaw at room temperature or reheat in a warm oven.
Servings: 16