Easter is approaching! My first thought is yay….hot cross buns!! Until I remember I’m deathly opposed to the sultana, my arch-enemy. I love a hot cross bun, all that soft, pillowy, spicy goodness laden with butter. But then I’ll bite into a sultana and feel my sunny world come crashing down. Why dried fruit? Whyyyy?
It also reminds me of the great Christmas Pudding Dilemma of 1992. Christmas pudding…a festive dessert tradition in these parts – I cannot stand it! Not only does it contain the despicable sultana, it is laden with many other dried fruit relatives. Necessity is the mother invention as they say, and my mother was forced into inventing our version of the Christmas Pudding….an ice-cream pudding (in the shape of a traditional pudding) laden with bite sized pieces of chocolate bars and marshmallows, drizzled chocolate on top to resemble custard. She even put a little holly sprig on it. Needless to say it was an instant hit in our house and lived on through many more Christmas’.
So fed up with missing out on a traditional hot cross bun (yeah, I know they come without sultanas and even with choc chips instead of sultanas, but they are just not the same) I decided to create my own hybrid version of the hot cross bun and mix it with a cinnamon roll. I know I know….its way exciting isn’t it?
Here we go!
Easter Cinnamon Buns
- 1/2 cup milk
- 1/2 cup cream
- 1/3 cup sugar
- 1 tsp salt
- 4 cups plain flour
- 4 tbsp cornflour
- 7g (2tsp) dry yeast
- 2 eggs, whisked
- 5 tbsp very soft butter
- 220g brown sugar
- 2.5 tbsp cinnamon (I actually used 2 tbs mixed spice which has cinnamon anyway and then half a tbs extra of cinnamon)
- 5tbsp very soft butter
- 125g very soft (almost melting) butter
- 175g icing sugar
- 4 tbsp cream cheese
- 1 tsp vanilla
- Heat cream and milk slowly until warm.
- Using a mixer with dough attachment I added all the dry ingredients, mixed then added the milk and cream mixture. Give it a stir to combine then add the eggs and butter. I then gave it a good 10 mins to work the dough.
- After 10 mins, oil a large bowl, put in dough, cover and rest 1 hr until doubled in size.
- Preheat oven to 200 degrees or 180 fan forced.
- Dust a large surface with flour and turn out dough. Roll out to form a large rectangle just less than 1cm thick.
- Combine dry filling ingredients in a bowl. Spread rectangle of dough with soft butter and then sprinkle with sugar and spices etc. Makes sure its thick!
- Roll up to form a sausage. Then cut slices off about 2cm thick…or to your preference.
- Place on lined baking tray.
- Cook for approx 10 mins or until light golden brown.
- While cooking, combine all icing ingredients in a bowl and mix well with a fork until combined.
- When rolls are done, cool for a few minutes then spread icing on so it melts.
- Eat with friends, enjoy with family, spread the love.
Just a couple of things I learnt from making these beauties.
- Unlike the traffic in New Delhi, they don’t like being crowded on the tray. Give them room to grow.
- If you don’t want monster size rolls, don’t cut such big sizes.
- DO NOT take off your apron before you’ve finished cooking, especially if you’re supposed to be leaving for a lunch date in 15 minutes.
- Don’t answer the phone while you’re trying to ice them. You will leave a sticky mess from one end of the house to the other.
Have a really super holiday people. Thanks for all the support so far this year! HAPPY EASTER!