Fluffy gluten-free hot cross buns made with spiced yeast dough, plump raisins, and a cross of sweet icing. These traditional buns are the perfect complement to Easter dinner.
In the bowl of a stand mixer, whisk together the flour, potato flour, psyllium husk powder, yeast, salt, cinnamon, nutmeg, and allspice.
In a microwave-safe cup, combine the milk, brown sugar, and butter. Microwave for 1 minute to melt the butter and heat the mixture to about 120°F. Stir to combine.
With the mixer on low speed, slowly pour the milk mixture into the flour mixture.
Then add in the egg, vanilla, and raisins. Blend on medium speed for 2 minutes. The mixture should be thick and look smooth.
Use a ¼ cup cookie scoop to scoop out 8 portions of dough. Or remove the dough to a piece of greased parchment or wax paper and cut the dough into 8 portions.
With greased hands, roll each portion into a ball and place it in a greased loaf pan.
Cover the pan and let rise in a warm spot for 1 hour or until doubled in size.
Bake the Rolls
Preheat the oven to 350°F.
In a small bowl, beat one egg. Brush the tops of the rolls with the egg wash.
Bake the rolls for 25-30 minutes or until dark golden brown.
Let the rolls cool until just warm.
Mix together the icing ingredients. Place the icing in a small zip-top bag or pastry bag. Cut a small corner from the bag and pipe the icing crosses on the buns.
Serve warm.
Video
Notes
To Make Ahead:
Make the dough and form the rolls.
Rise in the pan for 1 hour.
Refrigerate the rolls up to overnight.
Remove from the refrigerator while the oven heats up.