Rolling out of Easter with too many leftover hot cross buns? Give those old buns new life by turning them into a quick and delicious cinnamon french toast roll.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Special Equipment: rolling pin and frying pan.
Ingredients:
French Toast Rolls:
6 store-bought hot cross buns
200ml milk, the type of your choosing
2 eggs
1 tsp cinnamon
2 tbsp butter
Cinnamon Sugar:
1 tbsp ground cinnamon
100g caster sugar
Icing:
200g icing sugar
2 tbsp milk
Directions:
Cut the hot cross buns in half with a serrated knife, then roll out each half with the rolling pin. You want to flatten and stretch the bread to make it easy to roll up. Set aside.
In a shallow dish, mix together the 200ml of milk, eggs and 1 tsp cinnamon. Set aside.
In a small bowl, mix together the cinnamon and sugar mixture.
Gather the rolled out hot cross buns, milk and egg mixture and the cinnamon sugar. Dip each rolled out hot cross bun into the milk mixture, coating both sides, then dust a small amount of cinnamon sugar over the top of the bun. Starting from the shortest side, roll the bun to create a cigar shape. Repeat this process with the remaining 11 halves.
Once all of the hot cross buns are dipped and rolled, place a frying pan on medium heat with 1 tsp of butter. When the pan is hot and the butter is melted, place 4-6 rolls (depending on the pan size) into the pan and cook on each side until golden. Approximately 1.5 minutes per side.
When the french toast cinnamon rolls are done cooking, toss them in the remaining cinnamon sugar and set aside.
Before serving the hot cross bun cinnamon rolls, prepare the icing by combining the milk and icing sugar into a bowl. Stir until smooth.
Stack up your hot cross bun rolls and drizzle with icing to serve!
Tips:
Make sure you roll out the buns as thin as possible to make rolling them up easier!
