Hot Cross Buns Roll Cake is an interpretation of the Easter favorite, Hot Cross Buns!
WHY didn’t anyone tell me that Easter is this coming weekend?!?
This is happening all too fast. I haven’t even decided on my egg dyes!
Life, slow down.
For the love of my sanity, please, let’s make Mondays be Sundays, and Sundays… well, they need to stay as Sundays. I need AT LEAST 1 more day between Sunday and Monday.
One more question. WHY didn’t anyone tell me that Topanga and Cory are coming back to TV?! OMG! I am going to BURST! SO HAPPY!! I am such a ’90’s-freak. Nostalgia galore for my teen years!
Now all we need to do is bring back Monica, Chandler, Rachel, and Ross. And I’m complete. Where’s that time machine, already? It’s 2014. Weren’t we all supposed to have flying-cars by now?
If I had a time machine, I would go back even further, to my grandma’s kitchen and watch her make Easter bread, or what is very similar to this Hot Cross Buns Roll Cake, which we call Kozenjak. Or Milibrod, depending on what region of Macedonia you’re from.
When I asked my Mom for Baba’s recipe, she said, “oh, it’s easy! Some milk, some eggs, flour, raisins…you know!” You got measurements, Mom? “We don’t measure – we just make and bake”, was her answer. Well then… I’ll just hop over to this beautiful Hot Cross Buns Loaf from Williams Sonoma and get myself some measurements. THAT was my answer.
I saw that loaf and fell in love. I made it a few times, looking for flaws, different possibilities, but nope. It’s pretty much perfect. The only difference is that I elongated the dough and baked it in a narrower loaf pan. Other than that, I followed the recipe, almost exactly – not much needed to be changed. Any changes were due to personal taste.
I just wanted a different look, and something that could be cut up smaller, and served as dessert during our Easter lunch. My parents have at least 15 guests coming by, including us – I need something that will satisfy each one of us. This Hot Cross Buns Roll Cake will absolutely do just that.
I’m also pretty much down with the fact that anything can be called a cake. My favorite part of making this pretty ol’ thing was the wait time, in between rising and stuff… NOT! I know it’s worth it, but dang, it takes for.evah! But, please don’t be discouraged. It’s just too, too good to pass up. I swear.