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Speedy Hot Cross Cinnamon Rolls

Prep Time 20 mins
Cook Time 30 mins
Servings 16


  • 4 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp instant quick-rise yeast
  • 1 1/4 tsp kosher salt
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 2 large eggs
  • 1 tbsp finely grated orange zest
  • 1/2 cup raisins
  • 1/2 cup dried currants or cranberries, OR just more raisins

For filling

  • 1/2 cup unsalted butter softened
  • 2/3 cup packed brown sugar
  • 1 tbsp ground cinnamon

For icing

  • 1 cup confectioners' sugar
  • 3-4 tbsp milk
  • 1/2 tsp pure vanilla extract


  • Add flour, sugar, yeast, salt and spices to the bowl of a stand mixer and combine on low speed.  Heat milk and butter to 130ºF in the microwave or on the stovetop. Gradually whisk the eggs into the hot milk, then add it all to the flour mixture and beat on low until dough comes together.  Add zest, raisins, currants, then switch to dough hook and knead until smooth and elastic, about 7 minutes.  Cover and let rest 10 minutes.
  • Turn dough out onto a lightly floured counter and roll out into a big rectangle of about 48x22". Spread with the butter, then sprinkle with the brown sugar and cinnamon.  Starting at the long side closest to you, roll the dough into a log (using a bench scraper or metal spatula to help lift the dough if needed). Place seam-side down and slice into 16 equal pieces.
  • Arrange cinnamon buns in a parchment-lined 9x13" glass baking dish. Cover with a clean towel and allow buns to rise for 1 hour (or cover with plastic wrap and refrigerate overnight, removing them from the fridge one hour to come to room temperature before baking).
  • Preheat oven to 350ºF. Bake on lowest oven rack for 30 minutes, until tops are deep golden brown. As tops do brown quickly, to be sure of doneness, take the temperature - the centre should read 190ºF. Otherwise, pull out the centre roll using a fork to make sure it's no longer sticky and raw.
  • Whisk together the icing ingredients and drizzle over buns (if you want to make nice crosses on them, you'll have to wait until they cool!)