Hot Cross Buns Cake Roll
Hot Cross Buns Cake Roll is an interpretation of our Easter favorite, Hot Cross Buns!
Servings : 16 Makes 2 loaves
Ingredients
For the Roll
- 4 tablespoons butter
- 1 cup milk
- 1/4 cup sugar
- 1 package active dry yeast 2-1/4 teaspoons
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 eggs lightly beaten
- 1 cup raisins or dried currants
- zest of one orange
For the Filling:
- 4 tablespoons butter softened
- 2/3 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Egg Wash
- 1 egg white beaten with a little warm water
For the Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon lemon extract
- 1 teaspoon milk
Instructions
- Place butter in a small saucepan and melt over low heat.
- Stir in milk and sugar and continue to cook until milk is warm; about 110°F.
- Pour milk mixture into your mixer's bowl.
- Add yeast and let stand 10 minutes, or until foamy.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt; add to yeast mixture.
- Add the eggs, raisins (or currants), and orange zest to the yeast mixture.
- Attach the dough hook and knead the dough on medium-low speed for 10 minutes.
- Form the dough into a ball; cover the bowl with plastic wrap and a kitchen towel; let rise in a warm spot for 1-1/2 hours, or until doubled.
- In the meantime, make the filling.
- In a bowl, stir together butter, brown sugar, and cinnamon; mix until combined.
- Grease two 9x5-inch loaf pans with butter.*I used two 11x3-inch loaf pans.*
- Transfer dough to a floured work surface.
- Divide dough in half.
- Roll out each half into an 8-inch square.
- Smear each square with half of the cinnamon-sugar filling.
- Roll up the dough, pinch seams to seal, and place seam side down in the previously prepared pan. Cover with kitchen towel and let rise in a warm spot for 1 1?2 hours, or until puffy.
- Preheat oven to 350.
- In a small bowl combine egg white and water; whisk until combined.
- Brush the loaves with the egg wash.
- Bake for 35 to 40 minutes, or until the loaves are golden brown and pull away from the sides of the pan.
- Turn out loaves onto racks and let cool completely.
- In a small mixing bowl, stir together the powdered sugar, vanilla, lemon extract and milk; mix until well combined.
- Drizzle the glaze over the tops of the cooled loaves before cutting.
Notes
***If you'd like to make the Loaf longer, like I did, use a 11x3-inch loaf pan. Be sure to also roll out the dough to about a 10-inch square.
RECIPE SOURCE: DIETHOOD
*Adapted from Williams Sonoma
Nutrition
Calories: 273 kcal | Carbohydrates: 48 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 37 mg | Sodium: 219 mg | Potassium: 151 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 229 IU | Vitamin C: 1 mg | Calcium: 43 mg | Iron: 2 mg | Net Carbs: 46 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.