Cinnamon Hot Cross Buns
Full of vanilla soaked cranberries and raisins, these Cinnamon Hot Cross Buns are a perfect addition to any brunch table. Serve them warm for the most delicious flavor and texture.
Servings: 12 Buns
Calories: 355kcal
Equipment
Ingredients
- 1 Cup Whole Milk Warmed to room temperature
- 1 tablespoon Instant Yeast
- ½ Cup Sugar
- ½ Cup Raisins
- ½ Cup Dried Cranberries
- 1 tablespoon Vanilla
- 5 tablespoon Butter Melted
- 2 Eggs
- 4 ¼ Cups All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1 Egg White For Brushing
To Make the Paste for the Crosses
- 1 cup All Purpose Flour
- 2 tablespoon Sugar
- 4 tablespoon Milk
- 4 tablespoon Water
To Make the Apricot Glaze
- 2 tablespoon Apricot Jam
- 2 tablespoon Warm Water
Instructions
To Make the Buns
- In a small bowl, add the raisins and dried cranberries. Add 1 tablespoon of vanilla and cover the raisins and cranberries with warm water. Let that sit while you make the buns.
- Combine the milk, yeast, and 1 tablespoon of sugar in the bowl of a stand mixer fitted with a dough hook. Let that sit for five minutes.
- After the five minutes is up, add the rest of the sugar, eggs, and melted butter to the stand mixer. Mix to combine.
- Add the flour, salt, pumpkin pie spice, and cinnamon. Turn the mixer on low and slowly combine.
- Drain the raisins and cranberries with a strainer and discard the liquid. Add the now plumped cranberries and raisins to the dough.
- Turn the stand mixer on medium and knead the dough for five minutes.
- After the dough has been kneaded, cover with plastic wrap and let that rise at room temperature for 1.5-2 hours. The dough will be doubled in size when it is done.
- Once the dough has doubled in size, punch it down to let some air out and lightly flour your counter. Empty the dough onto the counter and spread it into a square. Cut the dough into 12 pieces.
- Grease a 9x13 inch pan with butter all over so the buns do not stick.
- Shape the 12 pieces of dough into 12 individual dough balls. You can do this by folding the balls over and into themselves. Place the dough balls in the 9x13 inch pan. They should barely be touching. Do not overcrowd them.
- Cover with plastic wrap and let it sit at room temperature for another hour. The balls will rise and start touching each other and that is what you are looking for.
- In the meantime, preheat the oven to 375°.
To Make the Paste for the Crosses
- Combine the paste ingredients in a medium bowl. Mix until most of the lumps are gone. Add the paste to a piping bag fitted with the tip of your choice.
- After the hour is up and the dough balls have risen enough that they are touching, pipe crosses onto the top of them. You will want to do one long piping across the four buns, and then another shorter pipe across the three buns to make crosses on each.
- Mix an egg white with one tablespoon of warm water and brush the tops of the buns.
- Place the buns in the over for 35-45 minutes depending on your oven. The buns should be browned and the temperature of the inside of the buns should be 185° when they are done.
To Make the Glaze
- Combine the glaze ingredients in a small bowl. As soon as the buns come out of the oven, brush them with the apricot glaze all over.
- Serve the buns warm. Enjoy immediately!
Nutrition
Calories: 355kcal | Carbohydrates: 65g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 169mg | Fiber: 2g | Sugar: 17g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg