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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Cream Cheese Glazed Quick Hot Cross Buns

A rich scone dough with two leaveners and a luscious cream cheese glaze! Totally unique, they taste incredible are easier to make than traditional Hot Cross Buns. If you want Mock Cinnamon Buns - leave out the extra spices.

1/4 cup warm water
2 teaspoons instant yeast
4 cups all purpose flour
4 teaspoons baking powder
3/4 cup unsalted butter
3/4 cup sugar
1 teaspoon salt
3/4 cup milk

3/4 cup brown sugar
1/4 cup white sugar
1/4 cup unsalted butter - softened
1 teaspoon cinnamon
1/4 teaspoon each nutmeg, cloves, mace, allspice (optional)
1 1/2 cup raisins - plumped, dried and coarsely chopped


2 cups confectioner's sugar
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice
4 tablespoons cream cheese
Water - as required

Preheat oven to 375 F. Line 10 large muffin cups, or 3 1/2 inch tart molds with muffin liners. Spread the liners to fit. You may also use (well cleaned) tuna cans as molds. Otherwise, line your baking sheet with parchment and place it inside another sheet.

In a measuring cup, mix the warm water and yeast and let stand a few minutes.

In a food processor, place the flour, baking powder, sugar and salt. Process to combine. Add chunks of butter and process briefly to cut butter into flour mixture and make a grainy meal. Turn out into a large bowl. Stir in milk and yeast mixture to make a soft dough.

For filling, combine sugars, butter and spices (if using). Roll out dough on a lightly floured board to a thickness of 1/2 to 3/4 inch. Spread with filling mixture and sprinkle on raisins. Roll into a log. Cut in one inch slices. Place in molds and/or on baking sheet and let rise 15-20 minutes. Bake until golden.

To make the glaze, whisk together ingredients and add water to achieve desired consistency. Glaze well cooled buns.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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