Making homemade hot buns is an accomplishment that you can make, easier than you think! These deliciously spiced cinnamon yeast buns are buttery and chewy, full of dried cherries and melting white chocolate. The perfect version of an Easter treat.
Hot cross buns, hot cross buns, a one penny two hot cross buns! I’m sure you know the song – it always gets stuck in my head at Easter. There is a local bakery chain in town that specializes in hot rolls and back in the days when samples were a thing, I always chose the hot crossbread sample when we bought bread. Their buns are so popular that they sell them all year round and I love them so much.
Of course, it’s very easy to go to the bakery to buy hot rolls (or even order them online), but this year I thought about making my own, from my favorite soft rolls recipe. and soft. There is something so satisfying about the smell of bread that pervades the kitchen. The sweet sent of yeast dough and cinnamon makes me feel super intimate.
What are hot rolls?
Hot buns are an Easter classic. The sweet yeast buns with crosses on top date from the 12th century and they were considered a treat marking the end of Lent, eaten on Good Friday. Nowadays, they are available all year round, but are particularly popular around Easter.
How do hot rolls taste?
Classically, hot crossbreads are a soft, sweet and spicy yeast bread, usually made with dried fruits like raisins, raisins, or currents. They are soft, chewy, and not too sweet. Think of a slightly sweeter bun sprinkled with dried fruit.
This particular bun is super soft and chewy, flavored with cinnamon and sprinkled with melting white chocolate and sweet dried cherries. Plush cinnamon buns remind me of cinnamon buns, but not as sweet. They are glazed with a little apricot jam for added shine and finished with a cross of melted white chocolate.
If you love sweet dried cherries, caramelized white chocolate, chewy and chewy butter buns and cinnamon, you’ll love these warm cross buns!
How to make hot buns
If you’ve made buns, you’re just one step away from making hot buns. Here’s how to do it:
- Sprinkle the yeast on lukewarm water and let it foam.
- Mix together the flour, sugar, cinnamon and salt in a bowl.
- Stir yeast, along with the egg, in the flour mixture until everything is combined into a ball of dough.
- Add butter to the dough and knead the dough until smooth.
- Add the dried cherries and chocolate then put the dough in a lightly oiled bowl so that it can rise for an hour.
- After the dough is puffed up and leavened, pour it on a floured surface and divide it into 9 balls, place it in a saucepan and let it rise until doubled.
- Cook until golden brown then dig on chocolate crosses. Enjoy!
This recipe is perfect for an 8 × 8 pan. This one is my favorite.
Ingredients for hot rolls
These buns contain pretty standard pantry ingredients: yeast, bread flour, sugar, cinnamon, salt, egg, butter, dried cherries, and white chocolate chips.
Bread flour is the key to soft, chewy and chewy buns. You might be tempted to use all-purpose, well, you can, but if you use bread flour your buns will be soft and chewy with just the right amount of chewy dough. Bread flour has a higher protein content than regular all-purpose flour – the resulting dough contains more gluten, which helps the buns stay soft and chewy.
This recipe uses active dry yeast which must be dissolved in a little liquid before use – in this case we sprinkle it in lukewarm water. If you have instant yeast, you can also use it, there won’t be much difference; your rolls may rise a little faster, depending on the temperature in your kitchen.
Dried cherries and white chocolate
Dried cherries add a sweet acidity that pairs exceptionally well with white chocolate and cinnamon. You can add your favorite dried fruits, more ideas below!
You can easily personalize these buns with your favorite additions.
- Classic: raisins, raisins or running
- Orange cranberry: dried cranberries and orange zest
- Dark chocolate with blueberries: dried blueberries and dark chocolate
- Triple chocolate: a mixture of white, dark and milk chocolate
- Apple Cinnamon: dried apples and additional cinnamon
- Strawberry Matcha: dried strawberries, replace cinnamon with matcha
If you like soft, chewy bread, try these recipes:
These warm crossbreads sprinkled with plump dried cherries and succulent melting chunks of white chocolate are incredibly soft, chewy and delicious.
- 120 g the water hot, ~ 1/2 cup
- 1 teaspoon active dry yeast
- 250 g bread flour ~ 1 3/4 cups
- 30 g sugar ~ 2 tablespoons
- 5 g cinnamon ~ 2 teaspoons
- 1/4 teaspoon salt
- 1/2 big egg lightly beaten, see notes
- 25 g Butter room temperature, ~ 2 tbsp
- 1/2 Chopped off Dried cherries
- 1/2 Chopped off White chocolate chopped, plus a supplement for crosses
- 1 tablespoon apricot jam
Sprinkle the yeast on the lukewarm water and let rise. Meanwhile, in the bowl of your mixer, combine the flour, sugar, cinnamon and salt.
Whisk the egg into the frothy yeast mixture, then add the mixture to the dry ingredients. Use a wooden spoon to stir until everything comes together into a ball. Switch to a dough hook and knead over low heat until the dough comes off cleanly from the sides.
Add the room temperature butter and continue kneading over medium-low heat, for about 10 minutes, until the dough reaches the glass stage – take a piece of dough the size of a golf ball and stretch it between your fingers and thumbs. If you can stretch it without the dough breaking apart and you can see through the stretched dough, you’re good to go. If the dough has no glass, knead a little longer. Stir in the cherries and white chocolate.
Transfer the dough to a clean bowl and cover with plastic wrap. Place in a warm spot and let rise until double, 1 to 2 hours; dough that has mixtures takes longer to rise.
Take the dough and invert it on a lightly floured surface. Strike lightly then divide into 9 equal portions. If you want to be specific, use your kitchen scale to see how much your dough weighs, then divide by 9. Shape the dough portions by bringing the edges to the center and tucking them into balls. Lightly grease an 8 × 8 baking dish and space the buns evenly. Cover and let rise in a warm place for 1 hour.
Preheat oven to 350 ° F. Bake for 15 minutes or until golden brown. Let cool slightly. Mix the apricot jam with 2 teaspoons of hot water and gently brush the tops of the buns. Prick crosses with melted white chocolate and enjoy!
For 1/2 large egg, whisk a whole egg in a small bowl, then measure half the weight or just use 1 1/2 tablespoon of the beaten egg.
Quantity per serving
Calories from Fat 53
% Daily Value *
Large 5.9 g9%
Saturated Fat 3.4g21%
Cholesterol 18 mg6%
Sodium 97 mg4%
Potassium 74 mg2%
Carbohydrates 34 g11%
Fiber 1.7 g7%
Protein 4.1 g8%
* Percent Daily Values are based on a 2000 calorie diet.