Love Easter hot cross buns? Then you’ll LOVE our Easter Hot Cross Scrolls! A new twist that’s just as delicious! Serve them up this Easter.

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  • Serves: 12
  • Prep: 1 hour
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions


  • DOUGH:
  • 1 x 7g sachet yeast
  • 1 cup Luke-warm water
  • 1/4 cup Cream
  • 1 teaspoon Vanilla Essence
  • 100 g Unsalted butter
  • 2 cups Self-raising wholemeal flour
  • 1 tablespoon Natvia
  • 1 teaspoon Mixed spice
  • Pinch of salt
  • 50 g Unsalted butter
  • 1/4 cup Natvia
  • 2 teaspoons Cinnamon
  • 150 g Sugar free dark chocolate chips (or simply chop up a bar of chocolate)


  1. Preheat the oven to 180C
  2. Combine the yeast, milk, cream and vanilla in a jug and stand for 15 minutes until bubbles start to dot the surface.
  3. Combine the butter, flour, spices, Natvia and salt in a food processor and blitz until it resembles breadcrumbs.
  4. Add the milk and yeast mixture and pulse until the dough just starts to come together.
  5. Knead briefly on a lightly floured surface until smooth before placing in a bowl and covering with a damp tea towel. Leave in a warm place to rise for about 1 hour.
  6. Beat the butter, Natvia and cinnamon until creamy.
  7. Roll the dough out to a 30x25xm rectangle. Spread the butter mixture over the dough. Sprinkle over ¾ of the chocolate chips. Roll the dough up lengthways and then slice into 12 pieces. Place evenly on a baking paper lined tray. Cover with the damp tea towel and stand for 45 minutes in a warm place.
  8. Bake in the oven, covered for 25-30 minutes. Remove from the oven and stand.
  9. Melt the remaining chocolate and place in a piping bag or plastic sandwich bag, snipping the end. Draw a cross on each of the scrolls in chocolate. Best enjoyed as soon as possible.
  • Nutritional Info

    18.4g4 g15g999kj
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