Vegan Hot Cross Buns Cinnamon Rolls
What are Hot Cross Buns?
Hot Cross Buns look a bit like dinner rolls — they’re round, soft, and fluffy — but they’re slightly sweet and spiced with a bit of cinnamon and nutmeg (sometimes even cloves and allspice). They’re called “Hot Cross Buns” because of the icing piped in the form of a cross on top of each bun. They’re usually served on Good Friday, but are becoming more and more widely available throughout the year.
How did I add my own little twist to this traditional treat? I made ’em sweeter (of course) and more dessert-like by turning them into CINNAMON ROLLS! Oh yes. These Hot Cross Buns Cinnamon Rolls have all the classic flavors of Hot Cross Buns — cinnamon, nutmeg, and raisins — just in the form of Cinnamon Rolls. You really can’t go wrong with these soft, fluffy rolls of heaven. They’re super easy to make, they’re sweet yet have no sugar added, and are dairy free and vegan too!
Thanks to Immaculate Baking Co. for sponsoring this post, and thank YOU for supporting the brands that keep Desserts With Benefits going! All opinions are mine and mine alone.
These Hot Cross Bun Cinnamon Rolls are like traditional Hot Cross Buns but BETTER!
They’re fluffy, sweeter than the original, and spiced with warming cinnamon and zingy nutmeg.
Hot Cross Buns Cinnamon Rolls
Icing for Baking:
- ¼ cup Powdered Erythritol (or Organic Powdered Sugar)
- ½ tsp Vanilla Extract
- ½ tbs Water
Icing for Topping:
- ½ cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 tbs Water
For the Cinnamon Rolls and Icing for Baking:
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8x5" loaf pan with cooking spray and line one way with parchment paper.
- Unroll the crescent roll dough on top of a silicone baking mat. Crimp the perforations together so there are no holes or separations between the dough.
- In a small bowl, stir together the melted coconut oil and orange zest. Brush this over the crescent roll dough.
- In a small bowl, whisk together the granulated erythritol, cinnamon, and nutmeg. Sprinkle this over the crescent roll dough, then sprinkle on the raisins/currants.
- Tightly roll the dough as if you were rolling cinnamon rolls. Slice into 8 rolls, then place inside the prepared loaf pan.
- In a small bowl, stir together the powdered erythritol, vanilla extract, and water. Scoop mixture over the cinnamon rolls. Bake for 30 minutes, or until golden brown. Let cool slightly.
For the Icing for Topping:
- In a small bowl, stir together the powdered erythritol, vanilla extract, and water. Scoop mixture into a piping bag with round tip, and pipe crosses across the buns. Serve warm and enjoy!
If you were looking for a Hot Cross Buns recipe without yeast, then you’ve found the one! These are super easy to make using my all-time favorite crescent roll dough. No need to slave away in the kitchen for hours over a yeasted dough, letting it rise, kneading it, etc. Plus, the crescent roll dough is organic and all-natural (unlike the other storebought kinds, which are made with bleached flour, hydrogenated oils, and artificial ingredients).
I think it’s time that you reward yourself with the fluffiest, tastiest treat without all the extra, unnecessary work. Yes?
One bite of these Hot Cross Buns Cinnamon Rolls and you’ll have a hard time believing they’re dairy free and vegan with no sugar added!
Have another one, you say?
Okay, if you insist 😉
These are so good you’ll be digging in before they even have a chance to cool completely. Enjoy!
With love and good eats,