Super-soft, cinnamon-spiked, cranberry-studded hot cross buns that will make Easter brunch extra special!
- 1 envelope active dry yeast (2–1/4 teaspoons)
- 1/4 cup warm water
- 1 large egg, beaten
- 1/2 cup (1 stick) butter, melted
- 1/4 cup whole milk
- 2–1/4 cups all-purpose flour
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup dried cranberries
- 1 egg plus 1 teaspoon water, for egg wash
- 2 tablespoons sugar plus 1 teaspoon cinnamon, for cinnamon sugar
- 1 cup powdered sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons milk
- In a small bowl, combined the yeast, 1 teaspoon sugar and warm water. Allow to proof for 10 minutes. Stir in the beaten egg.
- In a separate bowl, stir the 1/4 cup milk into the melted butter.
- In a large bowl, whisk together the flour, 1/3 cup sugar, cinnamon and nutmeg. Make a well in the center with a wooden spoon and add both the yeast and butter mixtures. Stir with the wooden spoon or your hands until a soft dough forms. Knead in the dried cranberries until evenly dispersed throughout the dough.
- Butter the same bowl and place the ball of dough back in it. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for an hour and a half until about doubled in size.
- Preheat oven to 350°F. Divide dough into 8 even-sized balls. Place each ball, about an inch apart, in a lightly greased baking pan or dish. Use a table knife to make a cross indention in the top of each ball of dough. Brush with egg wash and sprinkle evenly with cinnamon sugar.
- Bake for 25-30 minutes or until buns are golden brown. Let buns cool for a few minutes while you prepare the icing.
- For the icing, whisk together the powdered sugar, cinnamon and milk until smooth and thick. Place icing in a small plastic bag and snip the corner. Pipe icing into the cross marks on the top of each bun. Serve warm or cooled.