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Double Chocolate Hot Cross Cinnamon Buns with Easter Egg Espresso by Zola Nene

6 Servings
14 Ingredients

Description

It’s hot cross bun season and Zola Nene is going Xtra spicy this year for her Xtra Special Easter Table. Brunch is this delicious Double Chocolate Hot Cross Cinnamon Buns recipe. Forget traditional cinnamon roll dough, these baked delights are made with our new The Bakery Extra Spicy Hot Cross Buns.

The filling, sauce and topping are also bringing on Xtra yum! Between each roll is crushed, candy-coated chocolate Easter eggs. They’re drenched in a Forage and Feast Dark Hot Chocolate sauce – in which Belgian dark chocolate meets responsibly sourced single origin Ghanaian cocoa. And it’s topped with Speckled Eggs and luxe vanilla cream cheese icing.

Looking for something Xtra to serve with your cinnamon buns? Try her decadent Easter Eggs Espresso!

Ready to brunch on these Double Chocolate Hot Cross Cinnamon Buns with an Easter Egg Espresso? Celebrate Easter with all the Xtras – only at Checkers! Shop the ingredients in-store today, or order on Checkers Sixty60 for delivery to your door in 60 minutes.
 

Directions

1. Slice a 6-pack of Extra Spicy Hot Cross Buns in half. Lay the halves side by side and roll them flat.

 

2. In a bowl, combine softened butter, brown sugar, cinnamon and vanilla and mix until smooth.

 

3. Spread mixture evenly onto the flattened buns, then sprinkle with crushed hens eggs before pressing them into the buns.

 

4. Roll the flattened buns into a log, starting from one long edge to the other, rolling up both halves at once. Pinch the seam to close.

 

5. Cut into 6 or 8 pieces, then place into a greased baking tin, cut side up.

 

6. Combine the fresh cream and dark hot chocolate, then pour over the buns and cover with foil.

 

7. Place into a pre-heated air fryer or oven at 180°C for 20 minutes until baked through.

 

8. When the buns are baked, combine cream cheese, vanilla and icing sugar to spread over the warm buns and sprinkle with speckled eggs.

 

9. To make the Easter Egg Espresso, place a hollow egg in a mug and cut or crack open the top.

 

10. Prepare the espresso to your taste, pour into the Easter egg and enjoy.

 

 

11. Eat warm!
 

Ingredients

  • 6 The Bakery Extra Spicy Hot Cross Buns

 

For the Filling:

 

  • 50g butter; softened
  • ½ cup brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1 cup Eggs Galore Candy Coated Hens Easter Eggs; crushed
  • For the Sauce:
  • 1 cup fresh cream
  • 3 tbsp. Forage and Feast Dark Hot Chocolate

 

For the Topping:

  • 125g cream cheese; at room temperature
  • 1 tsp. vanilla
  • 1 cup icing sugar
  • Speckled Eggs
  • For the Easter Egg Espresso:
  • Foreign Ground Single Origin Coffee Capsule
  • Choco Lux Hollow Milk Chocolate Egg