Print
Hot Cross Bun Pull Apart Bread with Cream Cheese Glaze

Hot Cross Bun Pull Apart Bread with Cream Cheese Glaze

This recipe is like a Hot Cross Bun and a Cinnamon Roll had a baby! The filling tastes exactly like a hot cross bun with brown sugar, spices like cinnamon, nutmeg and mixed spice, fresh orange zest and plump sultanas. 

Course Breakfast, Brunch
Keyword Bread & Yeast, Breakfast, Brunch
Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 cup milk, warmed
  • 1/4 cup vegetable oil
  • 1/2 cup caster sugar
  • 1 packet (7g) dry yeast
  • 3 cups plain flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 60 g butter, melted
  • 1 cup brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1 teaspoon mixed spice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 orange
  • 1 teaspoon ground wattle seed (optional)
  • 1 cup sultanas

Cream Cheese Glaze

  • 120 g cream cheese, softened
  • 2 tablespoons icing sugar, sifted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon ground nutmeg
  • 4-6 tablespoons milk

Instructions

  1. Place the warmed milk, oil and sugar into a bowl. Sprinkle over the yeast and 1 cup of flour. Fold in carefully, cover and set aside in a warm place for 1 hour.
  2. In the meantime, make the filling. Place the brown sugar, cinnamon, mixed spice, nutmeg, vanilla, orange zest, wattleseed (if using) and sultanas into a bowl and mix to combine. Set aside.
  3. Add the remaining flour, plus baking soda and baking powder to the yeast mixture. Roll out the dough on a lightly floured surface to form a 30cm x 40cm rectangle.
  4. Brush dough with half the melted butter, sprinkle evenly with the spiced filling mixture. Roll lenghwise to enclose, trim and cut into 10-12 pieces. Arrange pieces in a well-greased and lined 9cm x 22cm loaf tin. Set aside for 30 minutes or until doubled in size.
  5. Preheat the oven to 180°C (350°F). Brush with remaining butter and bake for 30 minutes or until golden and puffed. Allow to cool in the tin for 15-20 minutes.
  6. To make the cream cheese glaze, place the cream cheese and icing sugar in a bowl and mix with electric beaters until light and fluffy. Add the spices and beat to combine. Add the milk a little at a time until the glaze reaches a nice pourable consistency.
  7. To serve, pour the glaze over the loaf, with any leftover on the side for additional drizzling.