Hot Cross Buns Cinnamon Rolls
These Hot Cross Buns Cinnamon Rolls are Hot Cross Buns made better! Fluffy, spiced, sweet, easy to make, and also dairy free and vegan with no sugar added!
Ingredients
Cinnamon Rolls:
- 1 tube Immaculate Baking Co. Organic Crescent Rolls
- 1 tbs Coconut Oil (melted)
- 1 tsp Orange Zest
- ¼ cup Granulated Erythritol (or sweetener of choice)
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ½ cup Raisins (or Dried Currants)
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
Instructions
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!