Easy Brioche Hot Cross Buns

Transform our gluten-free Brioche rolls into delightful hot cross buns, perfect for a festive breakfast or snack, featuring dried fruits and classic orange icing.


  • 1 Pkg. Canyon Bakehouse Brioche-Style Sweet Rolls (6 rolls)
  • 1/2 C. Mixed dried fruit (raisins, currants, and/or citrus peel)
  • 1/2 C. Powdered sugar
  • 2-3 Tbsp. Orange juice
  • 1 tsp. Cinnamon 1/2 tsp. Nutmeg
  • 1/2 tsp. Allspice


  1. Preheat the oven to 375°F.
  2. Gently cut 2 diagonal slits in each Brioche roll to create pockets.
  3. Combine the dried fruit with the cinnamon, nutmeg, and allspice. Stuff this mixture into the slits.
  4. Bake the rolls for 10 minutes, until they turn lightly golden and emit a fragrant aroma.
  5. In a small bowl, mix powdered sugar with orange juice to create a thick icing.
  6. Once the rolls are slightly cooled, pipe the orange icing over them, forming crosses.
  7. Allow the buns to cool, then serve!