A twist on our popular cinnamon scroll recipe, these gluten-free, vegan Hot Cross Cinnamon Roll Buns are a delicious way to start your weekend.

These buns can be whipped up in minutes and don't require any proving or rising because they're made without yeast or gluten. They're packed full of sweet cinnamon spice, juicy sultanas and wholesome plant-based goodness. 

Enjoy these Hot Cross Cinnamon Roll Buns while still warm from the oven, and for the ultimate treat drizzle them generously with sweet vanilla glaze.

Check out our how-to video here: watch video

Hot Cross Cinnamon Buns

Serves: 8
Prep time: 25 minutes Cook time: 30 minutes

1 Halo & Swoon Scone Dough

1/4 cup (40g) coconut sugar

7/8 cup (225g) plant milk, room temperature

2 Tbsp coconut oil, melted

1/4 cup gluten-free flour for rolling

Filling:

2/3 cup (105g) coconut sugar

1 1/2 Tbsp cinnamon

1/4 cup (50g) coconut oil, melted

1/2 cup sultanas

Cross paste:

1/3 cup gluten-free flour

1/4 cup water

Vanilla glaze:

1/2 cup (80g) icing sugar

1 tsp vanilla essence

1-2 tsp water

Preheat oven to 200°C fan bake and line a baking tray.

Place scone mix in a bowl, add coconut sugar and stir well. Add milk and coconut oil, and mix into a dough.

Sprinkle gluten free flour onto a tray lined with baking paper, turn out dough and roll into a large rectangle, adding flour as needed.

Combine filling ingredients except sultanas, and spread evenly over dough. Sprinkle with sultanas.

The dough is very soft, so to avoid breakages use the baking paper to roll the dough up like a sushi roll, starting from long side. 

Cut into 8 pieces and place on baking tray or in a round 9" cake tin. 

Mix up the cross paste and use a spoon or piping bag to make a cross over each bun.

Bake in centre of oven for 30 minutes until golden.

Combine glaze ingredients and drizzle over warm buns before serving.

Store buns in a cool dry place for up to 3 days.