Hot cross buns have been a Christian Easter tradition in the UK for centuries, enjoyed as a way to end Lent. The distinctive cross on top symbolizes the cross on which Jesus died; sources even claim that a sweet, fruit-filled bun was first marked with a cross all the way back in the 12th century — and by a monk, no less. Talk about staying power!

But even longtime favorites need an update every once in a while. Cornwall-based recipe developer, sourdough bread baker, pizzaiolo and filmmaker Grant Batty experimented tirelessly to develop a recipe that combined the hot cross bun with two other great tear-and-shares, the positively modern Chelsea bun (modern, that is, when compared with the almost thousand-year-old hot cross bun), and the better-known cinnamon roll.

For the uninitiated, both hot cross buns and Chelsea buns are traditional, celebratory affairs made with enriched dough (yeasted dough that contains fat and/or dairy ). They’re both filled with dried fruit, like currants, raisins or candied citrus. And they’re both spiced, usually with Mixed Spice — cinnamon, nutmeg and allspice — which to those on the other side of the pond, is essentially pumpkin spice minus the ginger and cloves. Hot cross buns get marked with a cross, whereas Chelsea buns, created in 1800s London and a favorite of the royal family, are filled and rolled into a spiral, then finished with apricot jam. Cinnamon rolls, to close the loop, while also enriched and coiled, contain no fruit, are spiced only with cinnamon, and instead of being glazed, get iced or frosted.

Taking cues from all three sweet recipes, these Hot Cross Chelsea Buns begin with an enriched dough that gets filled with cinnamon, lemon, and dried fruit, marked with a flour-and-water cross, and set to bake for 20 minutes. Then, this already remixed sweet treat gets another layer of fusion with cinnamon-roll inspired cream cheese frosting applied post-bake and left to melt ever so slightly into the warm rolls.