Traditional cross buns get a make over in this mouth-watering mash-up. Full of fragrant cinnamon and vanilla, this is the perfect treat to reinvent your Easter celebration.

30 minutes + resting
25 minutes



  1. 1 cup (250ml) full cream lukewarm milk
  2. 1/3 cup (75g) sugar
  3. 2 ¼ tsp (7g) dried yeast
  4. 2 large eggs, room temperature
  5. 4 cups (600g) bread flour, extra for dusting
  6. ¾ tsp salt
  7. 3 tsp ground cinnamon
  8. 2 tsp all spice or mixed spice
  9. 100g unsalted butter, soft
  10. 1 cup (160g) sultanas
  11. zest of 1 orange, or ½ cup candied citrus


  1. 120g unsalted butter, softened
  2. ¾ cup brown sugar, firmly packed
  3. 2 tbsp ground cinnamon


  1. 1/3 cup (75g) water
  2. 2 tbsp (40g) caster sugar

Cream Cheese Icing

  1. 1 tsp Queen Vanilla Bean Paste
  2. 100g cream cheese, softened
  3. 60g unsalted butter, softened
  4. ¾ cup (110g) icing sugar

Method - Dough

  1. Step 1

    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, mix to combine.

  2. Step 2

    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.

  3. Step 3

    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.

Method - Filling

  1. Step 1

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

  2. Step 2

    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

  3. Step 3

    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.

Method - Glaze

  1. Step 1

    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.

Method - Cream Cheese Icing

  1. Step 1

    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.

Comments & Reviews

Love the recipes and Queen products


What type of oil do you recommend to prep bowl for dough to go in to?


Hi Fiona,

Your standard cooking oils will be successful, vegetable or olive oil!


The butter that’s listed under the ingredients for dough is not listed in method. I made it very soft and added it to the yeast mixture with the eggs. Slight oversight in the recipe but otherwise great recipe!


Hi Laura, Thanks for your comment we have fixed the recipe now!