Melt the butter on the stove and then add the milk. Heat until almost scalded and let cool to about 110º. Add to the bowl of a stand mixer and mix on low. Add yeast, coconut sugar, salt, cinnamon, nutmeg – and then the eggs.

Then, add the flour, one cup at a time until a (very) sticky dough forms. It might look almost too sticky, but you’ll know it’s right when you can easily pull it away from the sides of the bowl with a rubber spatula or bowl scraper.

Turn out into a greased bowl and cover. Let rise in a warm spot for an hour or until doubled.

Turn out onto a floured counter and knead to redistribute yeast. Form a ball and then cut into 24 equal pieces. (I cut into 4 large sections, then cut each of those sections in half, then each of those halves into thirds).

Shape each lump of dough into a ball and place on a baking sheet.

Cover and let rise until doubles (about 45 minutes).

Brush each bun with egg wash, and then use scissors to snip a cross shape into each bun.

Put into a 375º oven for 25 minutes or until the tops just begin to brown and a knife tapped on the top of the buns makes a hollow sound.

Let cool, then pipe cream cheese frosting crosses on top. Enjoy!

Happy Easter!