Spiced hot cross buns
Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking
Cinnamon rolls
Makes 8
Easy
Prep:
Cook:
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold – you can also make them ahead and freeze
Skip to ingredients
- 300g self-raising flour
- 2 tbsp caster sugar
- 1 tsp ground cinnamon
- 70g buttermelted, plus extra for greasing
- 2 egg yolks
- 130ml milkplus extra for glazing
For the filling
- 1 tsp ground cinnamon
- 55g light brown soft sugar
- 2 tbsp caster sugar
- 40g buttermelted
For the icing
- 60g icing sugar
- 1 tbsp cream cheesesoftened
- ½ tbsp buttersoftened
- ½ tsp vanilla essence
Nutrition: Per serving
- kcal433
- fat17g
- saturates10g
- carbs62g
- sugars34g
- fibre2g
- protein6g
- salt0.7g
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
step 2
Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
step 3
Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
