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Hot cross cinnamon sticky buns

The most decadent hot cross cinnamon sticky buns with caramel and a cream cheese glaze.

Prep Time
4 hrs
Cook Time
mins
Servings: 16
Course: Bread
Cuisine: International

Ingredients

Dough
  • ¼ cup warm water
  • 10 gram 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:
    Cup of Yum
  1. Combine all the ingredients except the melted butter and mix. Set aside
To make the Dough:
  1. 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.
  2. 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.
  3. 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.
  4. Shape the dough into a large ball and grease the mixing bowl with butter. Roll the ball in the butter to coat all sides.
  5. 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. 
  6. Tip the dough onto a floured surface and roll it into a rectangular shape about 45cm long and 30cm wide.
  7. Brush / spread the softened butter over the entire surface and sprinkle the sugar and cinnamon filling evenly over this.
  8. Scatter the raisins over the sugar.
  9. Starting from the longest edge, roll the dough up until you have a long log. Keep the join seam underneath.
  10. Trim the edges of the roll and then cut it into 16 even pieces.
To make the topping:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • 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.
  •  
  • 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.