Hot Cross Cinnamon Scrolls

Did I say hot cross cinnamon scrolls" I know, you heard me right. It is the perfect combination of hot cross bun and cinnamon scroll and topped off with a beautiful cream cheese frosting this is exactly what you need to get yourself through Easter breakfast. You can make these beauties the night before and place the dough in the fridge overnight. Simply finish off the next morning and you are set. 
This is also a really good recipe for scrolls in general, you can just use the base recipe and fill it with cinnamon and butter and have yourself a treat for the whole family (or just yourself, I am not judging). To prove the dough I use my Thermi servebowls which are perfect for keeping the temperature steady and creating the right environment for ideal proving. 
Dough

100 g whole milk
80 g caster sugar
1 level Tbsp dry active yeast (or 30g fresh yeast)
80 g unsalted butter (in small chunks)
500 g plain flour
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs

Filling

80 g unsalted butter (at room temperature)
75 g light soft brown sugar (or coconut sugar )
90 g mixed dried fruit

Cross

100 g plain flour
20-50 g water

Glaze

100 g cream cheese
75 g icing sugar

Place the milk, sugar and yeast to the mixing bowl and heat 2 Min. / 37C / Speed 2.
Add the butter, flour, cinnamon, salt and eggs and knead 2 Min. / Kneading Function. Transfer the dough into a medium Thermi servebowl and cover with the silicone lid. You ca...