hot cross buns with cinnamon butter



1 cup wholemeal flour

3/4 cup buckwheat flour

1/2 cup brown rice flour

3/4 cup quick oats

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon dried yeast

1/2 cup milk of your choice (dairy, almond, rice, oat, soy, coconut)

1 teaspoon rice malt syrup

3 teasoonp stevia

1 teaspoon vanilla bean extract or 1/2 of vanilla paste

1/4 cup coconut oil

1 free range / organic egg, lightly beaten

1/3 cup mixed fruit (raisins, currants, dates etc)

pinch of salt


1/4 cup brown rice flour

1 teaspoon of cinnamon

1 teaspoon stevia



Mix the flours, oats, cinnamon, nutmeg, allspice, yeast, stevia and salt in a mixing bowl.

Warm the milk, vanilla and honey just a little until just slightly warm, then pour into the mixing bowl along with the egg and oil.

Mix the dough until it is elastic. Add the dried fruits and mix through.

Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.

Place the dough onto lightly floured board, kneed a little then shape into balls.

Cover with glad wrap or a clean tea towel and allow to rise for another 30 minutes or until double in size.

Preheat your oven to 160 C.


Mix flour, cinnamon and stevia together and with a small amount of warm water. Mix until a paste is formed. Place the mix into a ziplock bag and make a small cut in the corner of the the bag to use like a piping bag. Draw crosses on buns once they have risen to a good size. 

Place in oven and bake for 20 minutes or until golden. Serve alone or with sweet cinnamon butter- Recipe below. 


Sweet cinnamon butter

50 grams of unsalted butter

1 teaspoon of rice malt syrup

1/2 teaspoon cinnamon

Leave butter to soften for 10 minutes or so depending on outdoor temperature. Using a fork, mix through cinnamon and rice malt syrup. If you prefer a premier texture you can mix with a hand mixer or beater.