Hot Cross Buns

Why You’ll Love This Recipe

I love these Hot Cross Buns because they’re incredibly soft and fluffy with just enough sweetness. Cinnamon, nutmeg, and orange zest give the dough a warm, fragrant flavor, while raisins or currants add little bursts of sweetness throughout each bun.

I also like that these buns look impressive without requiring complicated decorating. The simple flour-paste cross gives them their classic appearance, and a quick glaze after baking creates a beautiful glossy finish.

They’re also excellent for making ahead. I can enjoy them fresh from the oven and then toast any leftovers for breakfast over the next few days.

Ingredients

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

For the Buns

• 3 3/4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast or instant yeast
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup whole milk, warm
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest
• 3/4 cup raisins or currants

For the Crosses

• 1/2 cup all-purpose flour
• 5–6 tablespoons water

For the Glaze

• 2 tablespoons apricot jam
• 1 tablespoon water

Directions

1. Prepare the Yeast

If I’m using active dry yeast, I combine the warm milk with the yeast and a small pinch of the sugar. I let it stand for about 5–10 minutes, until it looks foamy.

When I use instant yeast, I can mix it directly into the dry ingredients.

2. Combine the Dry Ingredients

In a large mixing bowl, I combine the flour, remaining sugar, cinnamon, nutmeg, cloves, and salt.

I stir everything together so the spices are evenly distributed throughout the flour.

3. Add the Wet Ingredients

I add the warm milk and yeast mixture, melted butter, egg, vanilla extract, and orange zest to the dry ingredients.

I mix until everything comes together into a soft, slightly sticky dough.

4. Knead the Dough

I transfer the dough to a lightly floured surface and knead it for about 8–10 minutes, until it becomes smooth and elastic.

I can also knead it in a stand mixer fitted with a dough hook for about 5–7 minutes.

5. Add the Dried Fruit

I gently knead the raisins or currants into the dough until they’re evenly distributed. I try not to add too much extra flour because a slightly tacky dough helps me achieve softer buns.

6. Let the Dough Rise

I place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.

I leave it somewhere warm for about 1–1 1/2 hours, or until it has roughly doubled in size.

7. Shape the Buns

I gently press the air out of the risen dough and divide it into 12 equal portions.

I shape each portion into a smooth ball and arrange the buns in a greased or parchment-lined 9×13-inch baking dish, leaving a little space between them.

8. Let the Buns Rise Again

I cover the shaped buns and let them rise for another 30–45 minutes. They should look noticeably puffy and begin touching one another.

While they’re rising, I preheat my oven to 375°F (190°C).

9. Make the Crosses

I mix the flour and water until I have a thick but pipeable paste.

I transfer the paste to a piping bag or small zip-top bag and cut off the corner. I pipe one continuous line across each row of buns and then another in the opposite direction to form crosses.

10. Bake

I bake the Hot Cross Buns for about 20–25 minutes, until the tops are golden brown and the buns are cooked through.

If the tops begin browning too quickly, I loosely cover them with foil for the final few minutes.

11. Glaze

While the buns are still warm, I heat the apricot jam with the water until smooth.

I brush the glaze lightly over the tops of the buns to give them a shiny, slightly sweet finish.

12. Serve

I let the buns cool slightly before serving. I especially like them while they’re still a little warm with softened butter.

Servings and Timing

I make 12 Hot Cross Buns with this recipe.

• Prep time: 30 minutes
• First rise: 1–1 1/2 hours
• Second rise: 30–45 minutes
• Bake time: 20–25 minutes
• Total time: about 2 hours 45 minutes
• Servings: 12 buns

Variations

Chocolate Chip Hot Cross Buns

I replace the raisins or currants with chocolate chips for a sweeter version. I usually let the dough cool slightly if necessary before adding the chocolate so the chips don’t melt.

Cranberry Orange Hot Cross Buns

I replace the raisins with dried cranberries and add a little extra orange zest. I love the combination of tart cranberries and fresh citrus.

Apple Cinnamon Hot Cross Buns

I add finely chopped dried apple along with the raisins and increase the cinnamon slightly for an apple-spice variation.

Raisin-Free Hot Cross Buns

If I don’t want dried fruit, I simply leave it out. I still get soft, fragrant buns with plenty of cinnamon, nutmeg, and orange flavor.

Icing Cross Hot Cross Buns

Instead of baking flour-paste crosses onto the buns, I let the baked buns cool completely and pipe thick powdered sugar icing crosses over the tops. This gives me a sweeter, more dessert-like version.

Storage/Reheating

I store completely cooled Hot Cross Buns in an airtight container at room temperature for up to 2–3 days. Since homemade yeast buns can dry out over time, I make sure they’re tightly covered.

For longer storage, I freeze the buns for up to 3 months. I wrap them individually before placing them in a freezer-safe bag or container. I thaw them at room temperature when I’m ready to serve them.

To reheat a bun, I microwave it for about 10–15 seconds or warm it briefly in a low oven. I also love slicing leftover buns in half and toasting them until lightly crisp before adding butter.

FAQs

Why didn’t my Hot Cross Buns rise?

I make sure my yeast is fresh and that the milk is warm rather than hot. Very hot liquid can damage the yeast, while a cold environment can make the dough rise very slowly. I give the dough enough time to approximately double rather than relying only on the suggested rising time.

Can I make Hot Cross Buns ahead of time?

Yes. I can make them a day before serving and store them tightly covered. I warm them briefly before serving to restore some of their freshly baked softness.

Can I make the dough the night before?

Yes. After preparing and kneading the dough, I can cover it and let it rise slowly in the refrigerator overnight. The next day, I let it come closer to room temperature, shape the buns, complete the second rise, add the crosses, and bake.

What is the cross on Hot Cross Buns made from?

For a traditional baked-on appearance, I make a simple paste from flour and water and pipe it over the buns before baking. I can also use icing after baking if I prefer a sweeter cross.

How do I keep Hot Cross Buns soft?

I avoid adding excessive flour while kneading and make sure I don’t overbake the buns. Once they’ve cooled, I keep them in an airtight container. I can also warm leftover buns briefly before serving to soften them again.

Conclusion

Hot Cross Buns are one of my favorite Easter baking traditions because they combine soft homemade bread with warm spices, dried fruit, citrus, and a touch of sweetness. The signature crosses and glossy tops make a batch instantly recognizable.

Hot Cross Buns

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Hot Cross Buns are soft, fluffy yeast buns flavored with warm spices, orange zest, and sweet dried fruit. Traditional flour crosses and a glossy apricot glaze make them a comforting and festive Easter favorite.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 20–25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 buns
• Category: Bread
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

• 3 3/4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast or instant yeast
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup whole milk, warm
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest
• 3/4 cup raisins or currants
• 1/2 cup all-purpose flour
• 5–6 tablespoons water
• 2 tablespoons apricot jam
• 1 tablespoon water

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Instructions

1. If using active dry yeast, combine the warm milk with the yeast and a small pinch of the sugar. Let stand for 5–10 minutes until foamy. If using instant yeast, mix it directly with the dry ingredients.
2. In a large mixing bowl, combine the flour, remaining sugar, cinnamon, nutmeg, cloves, and salt.
3. Add the warm milk and yeast mixture, melted butter, egg, vanilla extract, and orange zest. Mix until a soft, slightly sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for 5–7 minutes.
5. Gently knead the raisins or currants into the dough until evenly distributed. Avoid adding excessive flour so the dough remains slightly tacky.
6. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
7. Gently press the air from the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball and arrange in a greased or parchment-lined 9×13-inch baking dish.
8. Cover the shaped buns and let rise for another 30–45 minutes, until noticeably puffy and beginning to touch. Meanwhile, preheat the oven to 375°F (190°C).
9. Mix 1/2 cup flour with 5–6 tablespoons water to make a thick but pipeable paste. Transfer to a piping bag or zip-top bag and pipe lines over the buns in both directions to form crosses.
10. Bake for 20–25 minutes, until the buns are golden brown and cooked through. If they brown too quickly, loosely cover with foil during the final few minutes.
11. While the buns are still warm, heat the apricot jam with 1 tablespoon water until smooth. Lightly brush the glaze over the tops.
12. Allow the buns to cool slightly before serving warm with butter, if desired.

Notes

• Make sure the milk is warm rather than hot because excessive heat can damage the yeast.
• For chocolate chip buns, replace the raisins or currants with chocolate chips.
• For cranberry orange buns, replace the raisins with dried cranberries and add extra orange zest.
• For apple cinnamon buns, add finely chopped dried apple and slightly increase the cinnamon.
• The dried fruit can be omitted for plain spiced Hot Cross Buns.
• For sweeter crosses, omit the flour-paste crosses and pipe thick powdered sugar icing onto completely cooled buns.
• The dough can complete its first rise, covered, in the refrigerator overnight. Bring it closer to room temperature before shaping and completing the second rise.
• Store completely cooled buns in an airtight container at room temperature for 2–3 days or freeze individually wrapped buns for up to 3 months.
• Reheat for 10–15 seconds in the microwave, warm briefly in a low oven, or slice and toast before serving.

Nutrition

• Serving Size: 1 bun
• Calories: 285 kcal
• Sugar: 15 g
• Sodium: 125 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 30 mg