Bread Machine Hot Cross Buns

Why You’ll Love This Recipe

• Easy, hands-off dough preparation with the bread machine
• Classic hot cross bun flavor with warm spices and dried fruit
• Soft, fluffy texture with a golden crust
• Perfect for Easter, brunches, or cozy weekends
• Great make-ahead option—dough can be made the night before
• Simple ingredients and customizable to your preferences
• Traditional yet approachable for beginner bakers
• Fragrant, spiced aroma while baking
• Beautiful presentation with piped crosses and glaze
• Freezer-friendly for longer storage

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Warm milk
• Large egg
• Unsalted butter (softened)
• Bread flour
• Granulated sugar
• Salt
• Ground cinnamon
• Ground nutmeg
• Active dry yeast
• Raisins or currants
• Optional: orange zest or mixed peel

For the cross:

• All-purpose flour
• Water

For the glaze:

• Apricot jam or simple sugar syrup

Directions

1. Add the ingredients to your bread machine in the order recommended by the manufacturer (usually: milk, egg, butter, flour, sugar, salt, spices, and yeast on top).
2. Select the “Dough” setting and start the machine.
3. When the machine signals (or after about 10 minutes), add the raisins or currants and any optional mix-ins like orange zest.
4. Once the dough cycle is complete, remove the dough and place it on a lightly floured surface.
5. Divide the dough into 12 equal portions and shape each into a ball.
6. Arrange the buns on a greased or parchment-lined baking tray, leaving some space between them.
7. Cover loosely and let rise for 30–45 minutes, or until nearly doubled in size.
8. Preheat the oven to 375°F (190°C).
9. Mix flour and water to make a thick paste and pipe a cross over each bun using a piping bag or zip-top bag with the corner snipped.
10. Bake for 18–22 minutes, or until golden brown.
11. While still warm, brush the tops with warmed apricot jam or sugar syrup to give a glossy finish.
12. Let cool slightly before serving.

Servings and timing

This recipe makes 12 hot cross buns.
Prep time (active): 20 minutes
Bread machine time (dough cycle): ~1.5 hours
Final rise: 30–45 minutes
Bake time: 18–22 minutes
Total time: Approximately 2.5 to 3 hours

Variations

• Vegan: Use plant-based milk, vegan butter, and an egg replacer.
• Gluten-Free: Use a gluten-free bread flour blend with a binder like xanthan gum.
• Chocolate Chip: Replace dried fruit with mini chocolate chips for a fun twist.
• Citrus Boost: Add lemon or orange zest for extra brightness.
• Spiced Up: Add cloves, allspice, or cardamom for more spice depth.
• Savory Option: Omit the fruit and sugar, and add herbs and cheese for a savory roll.
• Mixed Fruit: Use a combination of currants, golden raisins, and chopped dried apricots.
• Iced Crosses: Skip the flour paste and pipe icing crosses after baking and cooling.
• Mini Buns: Divide into 24 smaller buns for bite-sized treats.
• No Glaze: Leave them plain or dust with powdered sugar after baking.

Storage/Reheating

Store cooled hot cross buns in an airtight container at room temperature for up to 3 days.
For longer storage, freeze in a zip-top bag for up to 3 months.
To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.
For that fresh-baked taste, toast halved buns lightly and serve with butter.

FAQs

Can I make the dough ahead of time?

Yes, prepare the dough in the bread machine, then refrigerate overnight before shaping and baking the next day.

Can I use instant yeast instead of active dry yeast?

Yes, you can use the same amount. Add it directly with the dry ingredients.

Why are my buns dense?

Overproofing or under-kneading can result in dense buns. Let the dough rise until just doubled and don’t overmix.

What’s the purpose of the flour cross?

The flour cross is a traditional decoration that marks hot cross buns and sets them apart. It also adds a bit of texture.

Can I skip the glaze?

Yes, but the glaze adds a beautiful shine and a touch of sweetness. Apricot jam or simple syrup both work well.

How do I know when the buns are done baking?

They should be golden brown on top and sound hollow when tapped on the bottom.

What’s the best flour to use?

Bread flour is ideal for structure and chew, but all-purpose flour can be used if needed.

Can I add more fruit?

Yes, but don’t overload the dough. Keep total fruit under 1 cup for best texture.

Do I need a bread machine for this recipe?

This recipe is tailored for a bread machine, but you can also make the dough by hand or with a stand mixer if needed.

How do I pipe the crosses neatly?

Use a piping bag or a small zip-top bag with the tip snipped off. Keep the paste thick enough to hold its shape.

Conclusion

Bread machine hot cross buns are the perfect blend of tradition and convenience. With minimal effort and maximum flavor, you’ll enjoy soft, spiced buns packed with dried fruit and topped with a signature cross. Whether for Easter, brunch, or an everyday treat, these warm, golden rolls are sure to become a staple in your baking repertoire.

Bread Machine Hot Cross Buns

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Sweet molasses brown bread rolls are soft, fluffy, and slightly sweet with a rich flavor from molasses and whole wheat flour. These rolls are perfect as a side dish, for sandwiches, or enjoyed warm with butter or jam.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 rolls
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup warm water
• 2¼ tsp active dry yeast
• ¼ cup molasses
• 2 tbsp brown sugar
• 2 tbsp unsalted butter, softened
• 1 tsp salt
• 1½ cups whole wheat flour
• 1½ cups all-purpose flour
• 1 tbsp unsweetened cocoa powder (optional)
• Oats for topping (optional)

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Instructions

1. In a large bowl or stand mixer, combine warm water and yeast. Let sit for 5–10 minutes until foamy.
2. Stir in molasses, brown sugar, softened butter, and salt. Mix until well combined.
3. Add whole wheat flour, all-purpose flour, and cocoa powder (if using). Mix until a soft dough forms.
4. Knead the dough for 8–10 minutes by hand or 5–6 minutes with a mixer until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape into rolls and place on a parchment-lined baking sheet or greased baking dish.
7. Cover and let rise again for 30–45 minutes, until puffy.
8. Preheat oven to 375°F (190°C). If desired, brush tops with melted butter and sprinkle with oats.
9. Bake for 18–22 minutes, or until golden brown and hollow-sounding when tapped.
10. Let cool slightly before serving.

Notes

• Use blackstrap molasses for a more robust flavor.
• Cocoa powder deepens color without making it taste like chocolate.
• Brushing with butter after baking keeps rolls soft and shiny.
• Store in an airtight container to retain softness.
• Reheat gently in oven or microwave before serving.

Nutrition

• Serving Size: 1 roll
• Calories: 170
• Sugar: 5g
• Sodium: 180mg
• Fat: 3g
• Saturated Fat: 1.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg