I can’t believe it’s already May. April was a blur, which is why it’s taken me two weeks to post this hot cross buns meet cinnamon swirl bread recipe. I considered skipping it and then changed my mind – it’s too good not to share.* Easter may have come and gone, but this take on a traditional Good Friday treat can (and should) be enjoyed year-round.
This bread has all the flavors of classic hot cross buns but is laced with a buttery cinnamon-sugar filling, creating a slightly gooey center, which is my favorite part. Cut and toast a few thick slices for breakfast or an afternoon snack – your belly will thank you.
*I’m not the only one enamored by this baked good: Williams-Sonoma (who developed the recipe) regrammed my photo of the bread and Food52 also included it in their “Instagram of the Week” Easter round-up.
Recipe adapted from Williams-Sonoma’s Taste.
- 4 tablespoons unsalted butter
- 1 cup whole or two percent milk
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- 4 cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 1 teaspoon sea salt
- 2 large eggs, lightly beaten
- 1 cup dried currants
- 1 tablespoon finely grated orange zest (see notes)
- 4 tablespoons unsalted butter, softened
- ⅔ cup firmly packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- 1 egg white, beaten with a little warm water
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon whole or two percent milk
- In a small sauce pan, melt the butter over low heat. Stir in the milk and granulated sugar, and heat until warm but not boiling. Pour into a large bowl or the bowl of a stand mixer and add yeast. Let sit until foamy, about 10 minutes.
- In another bowl, combine the flour, cinnamon, allspice, nutmeg and salt. Add to the milk mixture along with the eggs, currants and orange zest, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it's smooth and elastic - this will take about 10 minutes (less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled, 1-2 hours.
- In a small bowl, stir together the softened butter, brown sugar and cinnamon.
- Butter two 9"x5" loaf pans. Dump the dough onto a floured work surface and divide in half.
- Roll out each half into a 9" square. Smear each square with half of the filling. Roll up dough, pinch the seam to seal and place seam side down in the prepared pans. Let rise until loaves have doubled in size, 1-2 hours.
- Position a rack in the middle of the oven and preheat to 350 degrees. Brush loaves with egg wash. Bake until loaves are golden brown, about 35 minutes. Turn out onto racks and let cool completely.
- In a small bowl, stir together the powdered sugar, vanilla extract and milk. Drizzle the glaze over the tops of the cooled loaves.
