Hot Cross Brioche Cinnamon Rolls
Cinnamon rolls are always a favourite and even better when flavoured with Hot Cross Bun spices. This brioche style dough is soft and rich and has a more developed flavour if proved overnight in the fridge. These are best eaten on the day they are baked.
Ingredients
For the bun dough:
300g plain flour
½ tsp cinnamon powder
½ tsp cardamom powder
Pinch salt
1 tsp instant yeast
150ml milk, warmed
30g white or brown sugar
1 egg, lightly beaten
50g butter softened
For the filling:
Zest of 1 orange
75g raisins, sultanas or currants, roughly chopped
¼ cup sherry, port, marsala or brandy
2 tsp cinnamon
1 tsp cardamom
½ tsp garam masala
100g butter, room temperature
150g brown sugar
For the glaze:
1 Tbsp white sugar
1 Tbsp boiling water
For the cream cheese icing:
25g butter, room temperature
50g cream cheese, room temperature
¼ tsp vanilla paste
75g icing sugar
Method
Sieve the flour, cinnamon, cardamom and salt into the bowl of a mixer. In a separate bowl, mix together the yeast, milk and sugar, then add to the mixer bowl. Add the egg and beat well using a dough hook. Knead for 10 minutes. Start adding the butter in slowly, bit by bit, beating until well incorporated.
Cover the bowl with plastic wrap, leave on the bench for 20 minutes to start rising, then transfer to the fridge and leave overnight (or if baking the same day, leave on the bench until doubled in size, at least 2 hours).
For the filling, put the orange zest, raisins, sherry and spices in a bowl. Set aside for at least 1 hour, or ideally overnight.
In a medium bowl, mix the butter and brown sugar to a paste, then stir through the fruit until well combined with the paste.
Line a square pan (approximately 20cm) or round pan (at least 22cm) with baking paper.
Roll out the dough on a lightly floured bench to form a rectangular shape approx. 35 x 20cm and 5mm thick. Spread the filling evenly over the dough. Starting at one of the long sides, roll up tightly. Divide the roll into three even pieces, then cut each piece into three. This is easiest with a sharp knife that is dusted with flour. Put the cut slices into the baking pan cut side down. Cover with plastic wrap and leave to double in size, at least an hour.
Preheat the oven to 180°C.
Bake the buns for 25-30 minutes or until the buns are golden (if they are browning too quickly, cover the pan with a piece of baking paper).
To make the icing, beat the butter, cream cheese and vanilla paste in a mixer until well combined. Add the icing sugar and beat until smooth. Put into a piping bag or a small zip lock bag (snipping off the corner when ready to ice the buns).
Combine the ingredients for the glaze and brush over the buns when they come out of the oven. Leave to cool for 15 minutes before piping icing crosses over the buns.