Not Cross Buns with Cinnamon Cream Cheese Frosting

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One of my favourite things about Easter is the unlimited supply of Hot Cross Buns. Seriously, I can not get enough. I love them – super soft, fruit filled, cinnamon spiced and smothered in strawberry jam. I die! So delicious.

Now, in years gone by I have attempted to recreate these seasonal favs all of which have resulted in massive, and I do mean M.A.S.S.I.V.E fails.

So I quit.

Enter Joy The Baker.

These are not hot cross buns, not by any means. They do however, hold many of the dearly loved components that make up those beloved hot cross buns.

If your in the USA I guess you could say they are a slightly sweet, fruit filled version of your “traditional” biscuits. Here in Australia they are closer to our good ol’ scone, but totally different. I know, I know I make no sense. I may or may not be drunk on cream cheese frosting, forgive me.

They are subtly sweet perfectly spiced and filled with fruit.

LOVE.

And then there’s the frosting . . . Um, brace yourself kids – ah-mazingly delicious frosting is ah-mazingly delicious.

For Reals!

The smell alone is wonderful, I’m talking close your eyes and drink in the delicious fragrance wonderful. Yes, seriously that good, not to talk it up or anything . . .

With or without jam they are a wonderfully simple but super delicious way to mix things up a little this easter.

Don’t be afraid to try them, change is as good as a holiday right? :)

A delicious, delicious holiday and the perfect way to break up your chocolate consumption this Easter weekend.

Ingredients -
Adapted from this recipe from Joy The Baker
Makes Approx 12

3 cups plain flour
2 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tsp mixed spice
1/4 cup butter, cold
1/2 cup plain greek style yoghurt (I use chobani 0%)
1 egg
3/4 cup buttermilk
2 teaspoons lemon zest
1/4 cup sultanas
1/4 cup dried cranberries

For the Frosting:

1/3 cream cheese
1/2 tsp cinnamon
1 Tbsp milk (I use skim)
1 cup powdered sugar

Optional to Serve –

Jam

Method -

Preheat oven to 175’C (350’F)

In a medium bowl sift flour, sugar, baking powder, salt and mixed spice.

Add lemon zest and whisk to combine.

Scatter over your “chunks” of butter and, using your hands, crumble the butter into the flour mixture.

Add yoghurt and again,   using your hands to work the yoghurt into the butter/flour mixture.

There will be little clusters of butter/yoghurt, like this ↑ – perfect, your on the right track :)

Add the sultanas and cranberries and toss through the flour mix.

In a small jug pour buttermilk and add the egg.

Whisk together until well combined.

Make a well in the flour mixture then pour in the buttermilk/egg mix.

Using a fork, stir the batter until it comes together into a very rough looking super wet dough. Then pour the dough out onto a lightly floured surface.

With flour covered hands gently (and briefly) knead the dough until it comes together forming into a round disc shape.

(mine was about an inch or so thick)

Using a cookie cutter to cut into rounds and transfer to your prepared baking sheet.

Gently gathering the scraps together and repeating the above 2 steps until all dough has been used.

Brush the tops with a little milk

Bake for 12 to 15 minutes, until slightly golden around the top and edges.

Remove from the oven and leave on trays to cool completely before frosting.

To make the frosting –

In a medium bowl place cream cheese and whisk for about a minute to soften.

Add cinnamon,

and milk and whisk again until well combined.

Add a few tablespoons of icing sugar periodically whisking continually

until you reach desired consistency.  Try to refrain from grabbing a spoon and inhaling the entire bowl, the smell alone is intoxicating . . . you have been warned!

Transfer frosting to a zip lock bag (or piping bag if you have one). Cut a small piece off the corner of the bag and pipe crosses onto your “buns” and serve.

They really are seriously yummy as they are but I loooove to have mine with a little jam :)

___________________________________________________________________________________________

Printable Version –


Ingredients -
Adapted from this recipe from Joy The Baker
Makes approx 12

3 cups plain flour
2 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tsp mixed spice
1/4 cup butter, cold
1/2 cup plain greek style yoghurt (I use chobani 0%)
1 egg
3/4 cup buttermilk
2 teaspoons lemon zest
1/4 cup sultanas
1/4 cup dried cranberries

For the Frosting:

1/3 cream cheese
1/2 tsp cinnamon
1 Tbsp milk (I use skim)
1 cup powdered sugar

Optional to serve –

Jam

Method -

Preheat oven to 175’C (350’F)

In a medium bowl sift flour, sugar, baking powder, salt and mixed spice.

Add lemon zest.

Scatter over your “chunks” of butter and, using your hands, crumble the butter into the flour mixture.

Add yoghurt and again,   using your hands to work the yoghurt into the butter/flour mixture. There will be little clusters of butter/yoghurt, like this – perfect :)

Add the sultanas and cranberries and toss through the flour mix.

In a small jug pour buttermilk and add the egg. Whisk together until well combined.

Make a well in the flour mixture then pour in the buttermilk/egg mix.

Using a fork, stir the batter until it comes together into a very rough looking super wet dough.

Pour the dough onto a lightly floured surface and with flour covered hands gently (and briefly) knead the dough until it comes together forming into a round disc shape.

Using a cookie cutter to cut into rounds.

Transfer to your prepared baking sheet.  Gently gathering the scraps together and repeating the above 2 steps until all dough has been used.

Brush the tops with a little milk and bake for 12 to 15 minutes, until slightly golden around the top and edges.

Remove from the oven and leave on trays to cool completely before frosting.

To make the frosting -

In a medium bowl place cream cheese and whisk for about a min to soften.

Add cinnamon and milk and whisk again until well combined. Add a few tablespoons of icing sugar periodically whisking continually until you reach desired consistency.

Transfer frosting to a zip lock bag (or piping bag if you have one). Cut a small piece off the corner of the bag and pipe crosses onto your “buns” and serve.

What are you up to this Easter long weekend?

____________________________________________________________________________________________

Nutritional Info (approx per “bun” with frosting) obtained using fatsecret.com -

Cal – 158
Fat – 1.09
Carbs –31.6g
Protein – 5.1g
Fiber –  1g

Per “Bun” alone -

Cal – 158
Fat – 1.06g
Carbs –29g
Protein – 4.8g
Fiber –  1

Frosting -

Cal – 11
Fat – 0.03
Carbs –2.6g
Protein – 0.3g
Fiber –  0g


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2Pingbacks & Trackbacks on Not Cross Buns with Cinnamon Cream Cheese Frosting

  1. [...] had some of this cinnamon cream cheese frosting left over and it was [...]

  2. […] banana bread, or these pancakes . . . I’m also thinking it would go very nicely on some of these not cross buns for morning tea this Easter […]

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