Hot Cross Sticky Buns

Last wkend we were at Marketplace in Tanglin.. it was so crowded with expatriates that i decided not to stay long.. rows of all things related to Easter were gone! its like shopping for groceries during Eid lol.. the only thing that i managed to get for Sonia were peeps.. ya know marshmallows coated with sugar? i had wanted to prepare it myself but was too lazy to do it.. its cute its nice to look at but am not a big fan of marshmallows unlike hubs and Sonia.. oh .. oh.. if ur interested to do ur own peeps u can take a look at this video.. i find its useful if ur thinking of doing anything fun with ur kids..

So.. yesterday morning I managed to bake hubs these hot cross buns.. i didnt want to do the traditional thingy like last year.. i know he likes it like that but after i saw a pic of this hot cross buns in Karen's blog.. i was in awe.. her hot cross sticky buns looks so so awesomely delicious that i had to break the rule.. take a peep and u will agree with me! I decided to just stick to my instinct and bake it anyway.. the result? has a texture of cinnamon swirl.. top crunchy.. the combination of caramel and walnut somehow got me thinking of Garrets popcorns lol

Hot Cross Sticky Buns
(makes about 8 - 10 largish buns)

155ml warm milk
35g caster sugar
7g dried yeast (1 packet)
300g plain flour
1/2 tsp salt
3/4 tsps ground cinnamon
1/2 tsp all-spice
1/4 tsp ground nutmeg
30g butter, softened and chopped
1 egg, lightly beaten

30g butter, melted
60g brown sugar
1/2 Tbl ground cinnamon
Raisins or sultanas

180g brown sugar
45g butter, chopped
45ml golden syrup
1/2 Tbl water
pinch of sea salt
3/4 cups of pecans, roughly chopped - i used walnuts

Whisk the warm milk, sugar and yeast together until sugar has dissolved. Cover and leave for about 10 minutes to froth up and bubble.

In a large mixing bowl, whisk together the flour, salt and spices. Rub the butter into the flour until it resembles rough breadcrumbs. Add the beaten egg and frothy milk/yeast mixture and mix until combined.

On a lightly floured surface knead dough until it is smooth, elastic and doesn’t stick to your hands or table (about 5 minutes if you’re a powerhouse or up to 10 minutes if you got weak ass arms like me).

Lightly grease another large bowl and plonk the dough in, turning to coat all sides with grease. Cover and leave in a warm draught-free place for 45 minutes or until it has doubled in size.

Preheat oven to 180°C.

For the filling, mix the brown sugar with the cinnamon until combined. To make the topping, melt all the ingredients except for the nuts in a pot over low heat, bring to a simmer then remove from heat.

Punch down the dough and turn out onto a lightly floured surface. Roll out the dough into a rectangular approx. 35 x 25cm (with the longest side facing you). Brush with melted butter and sprinkle the sugar cinnamon mix over the whole surface. Sprinkle raisins in a single layer leaving an inch border on the sides and at the top.

Starting with the side closest to you, roll up the dough as tightly as you can, pinch the ends to seal and place seam side down. Using your hands, mould out the rolled dough into an even log.

With a very sharp knife, cut into 8 slices of about 4-5cm thickness. Try not to ‘press’ down but use a light see-saw motion and let the knife do the work.

Pour the topping into a large greased or non-stick pyrex or baking dish (you could also use a large pie dish or about 2 x 20cm sandwich cake tins). If the caramel has hardened a bit, warm it back up over the stove.

Scatter the pecans over the caramel and place buns, cut side down. Make sure you fit them in together so that they’re just touching.

Place on a baking paper lined tray (caramel will bubble up and might spill over) and bake for about 20 minutes or until the buns are lightly golden and it sounds hollow when you tap it.

Remove from oven and rest for 5 minutes. Place a plate or serving dish on top then carefully invert onto the plate. Be careful of hot tins and molten caramel!

Serve warm and best eaten within a day or two.

Hubs loved it.. he said it tastes more like cinnamon swirl and he doesnt mind the walnut that i added to replace pecan nuts.. overall we love it! oh for ur info.. i used my BM to knead my dough.. ok i hv to go.. its gonna be another busy week for me.. hopefully i will find time to bake something bef hubs flies to Jakarta on Wed.. cheers!


CS said...

Dah buat hotcrossbuns maka jadi tak buat RJ untuk dimakan dgn leftover dhall rusuk??

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Rima said...

Muahahaha cik som.. Belum lagi Huhu.. Last wkend keluar .. Semalam cuma buat Hokkien noodles

Mas said...

kak rima...
ingatkan tadi kek..he3
cantikk roti tu kak..

Hesti HH. said...

Enaknyaaa Kak Rima, kemarin aku juga buat not so hot cross bun, haha. Drooling lihat teman teman blogger bikin semua...

rahel said...

Tadi ingatkan kek..rupa2nya bun...alahai..tergodanya gue..

Anie said...


Wahhh camera body blom beli tapi dah beli lens. Bestnya....adakah lens yg berharga almost $2k itew?? Nyehahahaz *makcik kaypoh mode*

I finally gathered enuff courage to bake hot cross buns yesterday *grins* We have the same menu on our blog today. Tapi kan kan kan urs is more tempting!! Ada walnuts and taste like garrett!! Uwaaaaa....

Sonia Chong said...

I came to your site by chance and I saw the cakes! Oh my, it made me drool. I can't bake to safe my life. EVER. Tried but alas in vain! And now I can't eat cake so it is making me go ARGGGHHHHH!
Then , your daughter is also named Sonia, :), so it seems that Sonias will always have other people baking for them! I have 2 boys (12 and 17) so baking is not something we do! Read through your blog and it made me smile :)

Best regards
Sonia Chong

P.S - I too got rid of toxic people in my life! BEST.THING.EVER! Take care of you.

milena said...

wow!!! golosi!!!

Yat Maria said...

Hi babe

how is it going?

eh...u pun buat HCB macam cik annie kita..sepusat sepusing you..U letak walnut, annie's missing something..ahakss..

read a few of yr postings at one you're going to merayap to seberang izit? nak pegi titan lagi! aduhhh buk, ku jeles gaban ni..i pun nak merayap tapi tak taw nak merayap kat mana..paling2 pusing keliling rumah sekangkang kera ku..hahahah

Rima said...

hehehe kira tipah tertipu lah.. ruper ajer tapi roti ajer

Rima said...

waduh yg ku ngiler itew brokus ketan hitam.. sudah lama beli ketan hitam tapi belum dipakai pakai.. barangkali sudah expire tepung nye hahaha

Rima said...

ahaks.. serupa but no same same.. :op

Rima said...

u cant eat cakes?? oh nooo... that is a big no no for me hehehe

Two Teenagers.. been there done that.. my son is gonna be 22 this year.. am getting myself ready for my daughter.. Sonia .. gulp

Toxic ppl.. yep best thing ever! hurrahhh!!

Rima said...

hehe bake it!

Rima said...

err harus lah beli satu persatu.. tak leh menaruh harapan sangat itew insurance.. sekali dapat seciput.. nangis mak.. so kira dng muka seposen.. ku terima pelawaan si dia.. bought two lens dgn harga yg berpatutan muahaha

Oh.. nanti go i go ur place.. today busy banget.. nasib semalam ku check calender.. ade two orders ku terover look.. tu yg kalam kabut sikit makcik

Rima said...

where hv u been dah deiii?? i miss u like crazy.. how hv u been? cik som was asking me abt u tau.. nanti i visit ur house ok.. ni baru mak dapat duduk.. penat buk!

Yes lah.. hubs going to jkt on wed for a couple of days.. next week baru i ikut dia gi Bali and then go Jkt.. am looking forward to Bali cos kat sana tak leh buat aper aper melain kan chill hehe

izahdaut said...

smlm dah nengok dah bun ni. n duk sembang ngan kak nor sepich of salt suruh kak nor buat roti ni. hehehe..nampak sangat yummy... aishh bila la nak meroti balik ni..

zihan said...

Hai kak rima,

nak mintak izin tuk share the recipe in my blog boleh?cuz i tried this recipe yesterday..menjadi!suke sangat..tq akak!

Rima said...

go right ahead Zihan and ty for trying

About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..