Method
Place 45g of the soft butter into a small bowl with half the cinnamon, then beat together until smooth. Crack the eggs into a separate mixing bowl and beat them lightly, then add the milk and the remaining teaspoon of cinnamon, stirring until well combined. Next, slice each hot cross bun in half and spread the halves evenly with the cinnamon butter, until you’ve used it all up. Sandwich the bun-halves back together again. Tip the egg and milk mixture into an oven dish or large bowl, then dip each of the buns into the mixture. Leave the buns to sit and soak up the egg for a minute while you put the remaining 15g of butter into a frying pan over a medium heat; when the butter is foaming, lift the buns out of the egg, letting any excess mixture drip back into the bowl, and put them into the hot pan. Cook them for a couple of minutes, pressing down gently as they cook, then carefully flip them over and cook for two more minutes, or until lightly golden all over. Serve the hot buns straight away with a dollop of clotted cream or a scoop or two of your favourite ice cream, and honey or maple syrup drizzled over.