Hot Cross Buns Cake Roll is an interpretation of our Easter favorite, Hot Cross Buns!
Servings : 16Makes 2 loaves
Prep Time 4 hourshrs
Cook Time 35 minutesmins
Total Time 4 hourshrs35 minutesmins
Ingredients
For the Roll
4tablespoonsbutter
1cupmilk
1/4cupsugar
1package active dry yeast2-1/4 teaspoons
4cupsall-purpose flour
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1teaspoonsalt
2eggslightly beaten
1cupraisins or dried currants
zest of one orange
For the Filling:
4tablespoonsbuttersoftened
2/3cuppacked light brown sugar
1tablespoonground cinnamon
Egg Wash
1egg whitebeaten with a little warm water
For the Glaze:
1/2cuppowdered sugar
1teaspoonpure vanilla extract
1/8teaspoonlemon extract
1teaspoonmilk
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
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.