Hot Cross Cinnamon Rolls

In a medium side bowl or jug, combine milk, sugar and yeast. Mix until well combined. Allow to sit in a warm spot until foamy (about 10-15 minutes). Add eggs and vanilla, mix to combine.

In the bowl of a stand mixer fitted the dough hook attachment, or in a large bowl, combine the flour, salt and spices. Add yeast mixture, mixing until just combined. Add butter, mixing until incorporated. Add sultanas and orange zest. Knead for 8 minutes until smooth and slightly sticky.

Transfer dough ball to a well-oiled bowl, cover with cling wrap and allow the dough to rise in a warm place for 1-1 ½ hours, or until doubled in size.

Combine butter, brown sugar, cinnamon and vanilla extract in a bowl, mixing to create a spreadable mixture.

Place dough onto a well-floured surface and roll out into a 60 cm x 40cm rectangle (doesn’t have to be exact). Spread filling over dough leaving a 1cm border around the edge of the dough

Starting on the long end, tightly roll up the dough into a log. Slice log into 12 slices (dental floss works a treat)
and place into a 33cm x 23cm (or similar size) baking tin. Cover pan and allow to rise in a warm place for 30-40 minutes or until doubled in size. Preheat oven to 180C (fan forced) then bake for 20-25 minutes.

While rolls are baking, combine sugar and water in a small saucepan and bring to the boil for 3-4 minutes. Brush glaze over rolls straight from the oven.

In a large bowl, mix together softened cream cheese and butter using a hand mixer or a whisk. Add icing sugar and Vanilla Bean Paste, mix until combined. Place into piping bag fitter with a 1cm round tip and pipe crosses onto warm rolls.