Cinnamon-Honey-Hot-Cross-Buns
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Cinnamon Honey Hot Cross Buns

Hot cross buns perfect as a side dish and tea break. Make it presentable by putting a crisscross made of Cake Mate Sugar Sprinkles.

Prep Time: 25 minutes
Rising Time: 1 hour 45 minutes
Cook Time: 15 - 18 minutes

Makes: 12 servings

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All You Need

  • 2 1/2 cups (625 mL) whole wheat flour
  • 1 package (8 g) active dry yeast
  • 1/4 cup warm water (110°F/45°C)
  • 1 tsp (5 mL) Billy Bee Honey
  • 1/4 cup (50 mL) milk
  • 1/4 cup (50 mL) brown sugar
  • 1/4 cup (50 mL) butter
  • 1 egg
  • 1/8 tsp (1/2 mL) salt
  • 2 tsp (10 mL) Club House Ground Cinnamon
  • 1/4 cup (50 mL) each raisins and chopped dried apricot
  • 1 1/4 cups (300 mL) icing sugar
  • 3 tbsp (45 mL) milk
  • 1/2 tsp (2 mL) Club House Pure Vanilla Extract
  • Cake Mate Decors or Cake Mate Sugar Sprinkles

Instructions

  1. Preheat oven to 350°F (180°C).

  2. In a medium bowl, combine the yeast, warm water and honey. Let sit.

  3. In a saucepan, heat ¼ cup (50 mL) milk. Add the brown sugar and butter until melted. Add 2 cups (500 mL) flour, the yeast mixture and egg. Mix together with a wooden spoon, using your hands if needed, to bring the mixture together. Add the salt, cinnamon, raisins, apricot and remaining flour.

  4. Turn the dough out onto a floured surface, and knead for 3-5 minutes, or until smooth and elastic. Cover and let rise for 1 hour, or until doubled.

  5. Punch dough down, divide into 12 pieces. Shape each piece into a ball and place on a greased baking sheet. Cover and let rise until double, 30-45 minutes.

  6. Make a crisscross slash across the top of each bun. Bake for 15-18 minutes. Allow to cool on wire racks.

  7. If desired, combine icing sugar, 3 tbsp (45 mL) milk and vanilla extract. Spread glaze over cooled buns or pipe in a cross shape on top of the bun and sprinkle with Cake Mate décors or sprinkles.

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