Vegan Hot Cross Cinnamon Roll Recipe

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This Vegan Hot Cross Cinnamon Roll Recipe combines everything you love about traditional hot cross buns with soft, fluffy cinnamon rolls. Filled with warming cinnamon, mixed spice and juicy dried fruit, then finished with a shiny apricot glaze and classic icing crosses, they’re the perfect bake for Easter brunch or an afternoon treat. If you love homemade cinnamon rolls, this Easter twist is one you’ll want to make every year.

TL;DR

• A fun Easter twist on classic cinnamon rolls.
• Soft, fluffy dough filled with cinnamon, mixed spice and juicy dried fruit.
• Finished with a glossy apricot glaze and traditional icing crosses.
• Perfect for Easter brunch, baking with the family or sharing over the bank holiday weekend.
• Can be made ahead and freezes well for later.

Vegan Hot Cross Cinnamon Roll Recipe

Ingredients

You’ll find the full ingredient quantities in the recipe card below.

For the Dough

• 2 cups soya milk
• 1/2 cup melted vegan butter
• 2 1/2 tsp instant dried yeast
• 5 1/2 cups plain flour
• 1/4 cup caster sugar
• 1 tsp salt
• 100g mixed dried fruit

For the Filling

• 3/4 cup vegan butter
• 3/4 cup light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp mixed spice

For the Topping

• 2 tbsp apricot jam
• 1 tbsp soya milk
• 1 tsp vanilla extract
• 1 cup icing sugar

How to Make Vegan Hot Cross Cinnamon Roll Recipe

For the Dough

In a large bowl, mix together the soya milk, melted vegan butter and caster sugar. Sprinkle the instant dried yeast over the top and leave for 5 minutes until it begins to activate.

Add 5 cups of the plain flour, keeping the remaining 1/2 cup aside for later, along with the salt. Mix until a dough forms before kneading for 5 minutes in a stand mixer or around 10 minutes by hand.

Cover the bowl and leave the dough to rise somewhere warm (but not hot) for about 1 hour, or until doubled in size.

Add the remaining 1/2 cup of flour to the dough and mix well. Fold in the mixed dried fruit, then knead for another couple of minutes before leaving the dough to rest for 5 minutes.

For the Filling

Grease and line a rectangular baking tin measuring approximately 20 x 30cm.

Roll the dough out on a lightly floured surface until it measures roughly 30 x 40cm and is about 1/2cm thick.

Spread the vegan butter evenly over the entire surface of the dough, making sure to reach all the edges.

Sprinkle over the light brown sugar, ground cinnamon and mixed spice. Use the back of a spoon or a silicone spatula to gently spread the mixture so it combines with the butter into a spiced paste.

Roll the dough up tightly from the longest edge to create a long log.

Slice into 12 even rolls and place them into the prepared baking tin, leaving a little space between each one.

Cover and leave to prove in a warm place for another 30 minutes. While the rolls are rising, preheat the oven to 180°C/350°F.

Bake for 30–35 minutes until golden brown. Check after 30 minutes and bake for a little longer if needed.

Leave the cinnamon rolls to cool slightly.

For the Topping

Warm the apricot jam in the microwave using 10-second bursts until smooth and easy to brush.

Brush the warm jam over each cinnamon roll to create a beautiful glossy finish.

Place the icing sugar into a bowl. Add the vanilla extract and gradually mix in the soya milk until you have a thick but pipeable icing. You may not need all of the milk.

Transfer the icing to a piping bag fitted with a round nozzle (around 5mm) and pipe a cross over each cinnamon roll before serving.

Top Tips

• Make sure your milk is warm rather than hot so it activates the yeast without killing it.
• Roll the dough tightly for neat, even swirls.
• Leave a little space between each roll as they will expand during the second rise.
• Brush the apricot glaze on while the rolls are still warm for the best shine.
• Pipe the icing once the rolls have cooled slightly so it holds its shape.

Variations

• Add orange zest to the filling for a citrus twist.
• Replace the mixed dried fruit with raisins or sultanas.
• Add chopped pecans or walnuts for extra crunch.
• Sprinkle over a little extra mixed spice before serving.

Serving Suggestions

These Hot Cross Cinnamon Rolls are delicious:

• Warm from the oven with a cup of tea or coffee.
• As part of an Easter brunch spread.
• Served with vegan butter.
• Alongside fresh fruit for a spring breakfast.
• Warmed slightly the next day for an afternoon treat.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Defrost thoroughly and warm gently before serving. If possible, add the icing crosses after defrosting for the freshest finish.

FAQs

Recipes Similar to Vegan Hot Cross Cinnamon Roll Recipe

• Easter Cookies
• Pumpkin Spice Cinnamon Rolls
• Classic Cinnamon Rolls

Hot Cross Cinnamon Rolls

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

The classic cinnamon roll gets and Easter makeover with the addition of mixed spice, dried mixed fruit and an icing cross.

Ingredients

• For the dough

• 2 Cups Soya Milk

• 1/2 Cup Melted Vegan Butter

• 2 1/2 tsp Instant Dried Yeast

• 5 1/2 Cups Plain Flour

• 1/4 Cup Caster Sugar

• 1 tsp Salt

• 100g Mixed Dried Fruit

• For the filling

• 3/4 Cup Vegan Butter

• 3/4 Cup Light Brown Sugar

• 1 tbsp Ground Cinnamon

• 1 tbsp Mixed Spice

• For the topping

• 2 tbsp Apricot Jam

• 1 tbsp Soya Milk

• 1 tsp Vanilla Extract

• 1 Cup Icing Sugar

Directions

• For the dough
• In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
• Add 5 cups of the flour (setting aside the other 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
• Add in the remaining 1/2 cup of flour and mix.
• Mix in the mixed fried fruit and knead for a couple of minutes and let it sit for 5 minutes.
• Filling
• Grease and line a rectangle baking tin (around 20x30cm).
• Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
• Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
• Sprinkle the brown sugar, mixed spice and cinnamon over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
• Roll the dough up from the longer edge.
• Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
• Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
• After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
• Allow to cool.
• For the topping
• Warm the apricot jam slightly (you can heat it in 10 second bursts in the microwave).
• Brush each roll with the warmed apricot jam to give it a nice glaze.
• Put the icing sugar into a bowl. Add the vanilla extract and mix in the soya milk a little at a time until you reach a thick but pipeable consistency. You might not need all of the milk,
• Prepare a piping bag with a round piping tip (around 5mm in size). Put the icing into the piping bag and draw a cross on the cinnamon rolls.

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