Not so heavenly? My first two tries with this recipe. I made the buns on Monday and I remember thinking the dough was taking an awfully long time to prove. I decided to stick them in the fridge and finish baking them the following day, but the buns were dense and heavy – almost inedible. Rather than question why my recipe failed, I decided to make them again – another flop! Turns out my big fat failures had nothing to do with the recipe and everything to do with the yeast which was nearly out of date. Rookie mistake – always check the date of yeast and baking powder/soda as they can make or break an otherwise foolproof recipe.
Third time, with a new packet or yeast, I was rewarded with the hot cross cinnamon buns of my dreams… soft, fragrant, delicious and totally irresistible. The entire batch disappeared so quickly I am very tempted to make them again today. Do not feel daunted by length or the recipe and amount of ingredients – this dough is very forgiving and easy to work with and you can make it by hand, in a stand mixer or in a bread machine. If your room is quite cold when proving the dough, you might want to leave it for up to 2 hours to slowly rise. If you are in a hurry, put the dough, covered with a plastic bag, in the (turned off) oven with a bowl of boiling water; the steam will help the dough rise in about an hour. This is not recommended if your oven is need of a clean by the way.
Makes 9 large buns
1/4 tsp freshly grated nutmeg
10. Leave the buns to cool for 10 minutes. Mix the icing sugar, milk and vanilla extract until you have a thick but pourable glaze then drizzle or pipe a cross shape over the buns.