Carrot Cake Hot Cross Buns -

5 from 2 votes

Carrot Cake Hot Cross Buns

Combine two favorite Easter recipes into one with these Carrot Cake Hot Cross Buns! These spiced buns includes carrots, raisins and chopped walnuts.

Prep Time25

Cook Time20

Rising Time2

Total Time2 45

Course: Bread

Cuisine: American

Keyword: carrot cake, easter, hot cross buns

Servings: large rolls

Calories: 365kcal

Author: David

Ingredients

For the Buns

4 cups bread flour
½ cup granulated sugar
2¼ tsp instant dry yeast i.e. 1 (¼-oz. packet)
1 tsp salt
1½ tsp ground cinnamon
1 tsp ground allspice
½ tsp ground cloves
¼ tsp ground nutmeg
¼ cup unsalted butter softened
1¼ cups warm milk
1 large egg
1 tsp vanilla extract
1½ cups grated carrots
1 cup raisins
½ cup walnuts chopped and lightly toasted

For the Glaze

1 large egg
1 tsp water

For the Crosses

2 oz. cream cheese softened
2 Tbsp unsalted butter softened
2 Tbsp confectioner’s sugar
½ tsp vanilla extract

Instructions

For the Buns

Using the bowl of a stand mixer, add flour, sugar, yeast, salt, cinnamon, allspice, cloves and nutmeg; stir until well combined.
In a separate bowl, add butter, warm milk, egg and vanilla extract; stir until well combined.
Pour liquid mixture into the bowl with the dry ingredients. Using the dough hook attachment, mix until dough begins to come together.
Add carrots, raisins and walnuts; continue mixing until well combined.
Spray a large bowl with nonstick cooking spray. Transfer dough into bowl, cover with plastic wrap and place in a warm location for 60 minutes. Note: I usually let dough rise in the oven with only the oven light on.
Line a baking tray with parchment paper; set tray aside.
Transfer dough to a lightly-floured surface and divide into 12 equal pieces. Working with one piece at a time, flatten dough and then press down on top with your palm. Rotate hand clockwise until dough comes together in a ball. Place dough balls at least 1½” apart on the prepared tray. (Note: This recipe yields 12 large buns. Depending on your preferences, you could divide the dough into 18 pieces to make smaller buns. If making smaller buns, reduce the baking time by 1-2 minutes.)
Lightly spray tops of dough balls with baking spray. Cover lightly with plastic wrap and place tray in a warm location for 60 minutes.
Preheat oven to 350°F. (Note: If letting the dough rise in the oven, make sure to remove tray before preheating oven.)

For the Glaze

Using a small bowl, whisk together the egg and water. Brush this mixture on top of the buns.
Bake at 350°F for 18-22 minutes, or until buns are golden brown in color. (Note: If you have an instant read thermometer, the internal temperature of the buns should be ~200°F.)
Remove tray from oven and let buns cool slightly.

For the Crosses

Using a small bowl, beat together the cream cheese, butter, confectioner’s sugar and vanilla extract. Transfer mixture into a piping bag or a sandwich bag with one corner snipped off. Pipe crosses on the tops of the rolls.
Serve buns warm or at room temperature.

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