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Hot Cross Buns and Roasted Strawberries

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“Something a little different to serve over the Easter holidays. I used choc chip hot cross buns, and these were delicious. Youghurt is optional, I used whipped light cream.”

Ingredients Nutrition

  • 375 g strawberries, hulled, halved
  • 29.58 ml brown sugar
  • 4.92 ml ground cinnamon
  • 3 hot cross buns, sliced crossways into thirds
  • 59.14 ml nutella
  • 118.29 ml reduced-fat vanilla yogurt, to serve (optional)


  1. Preheat oven to 230°C
  2. Line a small roasting pan with baking paper and add
  3. strawberries to the pan. Sprinkle strawberries with sugar and cinnamon and toss to coat.
  4. Roast strawberries for 10 minutes until strawberries collapse a little and a syrup forms.
  5. While strawberries are towards the end of cooking, toast the bun slices in toaster or under a grill. Spread 1 side of each slice with Nutella.
  6. Place 2 bun slices on each serving plate.
  7. Spoon strawberries and syrup over bun. Top with a dollop of yoghurt and serve.

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