Soft, spiced, and perfectly sweet! These Hot Cross Buns are perfect for your Easter table or anytime you’re craving a warm, homemade treat.
Hot Cross Buns are a beloved traditional sweet bun, typically enjoyed during Easter but delicious all year round. These lightly spiced buns are made with tangy raisins and marked with a signature cross on top, symbolizing the season. While store-bought options are easy to find, there’s nothing quite like the taste (and aroma!) of fresh, homemade Hot Cross Buns straight from the oven. If you’ve been looking for an easy Hot Cross Buns recipe that yields soft, fluffy results with minimal fuss—then look no further!
Why you’ll love Hot Cross Buns
- Bursting with cinnamon and raisins!
- Soft, sweet and delicious!
- Perfect for Easter or any time of the year!
- Baked to a golden brown!
- Topped with a signature cross made of icing!
Understanding the Ingredients
- Flour – All-purpose or bread flour works. Bread flour gives a chewier texture.
- Yeast – Rapid rise yeast is easy to use and it’s what makes the buns rise and become light.
- Milk & Butter – Adds richness and softness to the dough. Use whole milk for the best results.
- Sugar – Just enough to sweeten the buns without making them overly dessert-like.
- Spices – Ground cinnamon, (nutmeg, and allspice if desired) give these buns their signature warm flavor.
- Vanilla – Pure vanilla extract is used to help Infuse the dough with warm vanilla notes.
- Dried Fruit – Traditional versions use currants or raisins. You can substitute with dried cranberries, chopped apricots, or a mix.
- Egg – Helps bind the dough and enrich the flavor and color.
- Salt – Balances the sweetness and enhances flavor.
Hot Cross Buns-Ingredients
- 1 cup milk (heated to 120-130℉)
- 2 packages rapid rise yeast (¼ oz packages)
- ½ cup sugar (+ 1 tbsp to mix with the yeast)
- 3½ cups flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 egg beaten
- 2 tsp pure vanilla extract
- 6 tbsp butter (melted)
- 1 cup raisins
Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp pure vanilla extract
Step-By-Step-Instructions
Preparing the dough
- Activate the Yeast: In a small pan, warm milk (120-130). Take out ¼ cup of milk and place in a large bowl or 2 cup measuring cup, add in 1 tbsp sugar and the yeast packs. Let it sit for 5–10 minutes until foamy.
- Combine Wet Ingredients: Melt the butter. Let cool slightly. In a small bowl, beat egg and vanilla extract.
- Mix Dry Ingredients: In a large bowl, mix flour, sugar, salt, and cinnamon. (Add nutmeg and allspice if using).
- Form the Dough: Pour in the yeast, butter, egg-vanilla and mix until a dough forms. Add in raising or currants and knead for 8–10 minutes, until smooth and elastic. Form dough into a large ball and place in a greased bowl.
- Cover and Let Rise: Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape the Buns
Once your dough has risen, punch it down and divide it into 12 even pieces. Roll each piece into a smooth ball and place on a parchment-lined baking tray, spaced slightly apart. Cover and let them rise again for 30–45 minutes, until puffy. You can also place buns into a greased baking dish.
Make the Cross
This step is optional since you can pipe on the glaze after the buns have been baked and cooled. However, once the buns have risen, you can use a very sharp knife to cut a cross on the top of each bun. The grooves act as a channel for the glaze. Again, it’s up to you whether you want to bother with this step.
Bake, Brush with Egg Wash and Glaze
Preheat your oven to 375°F (190°C). Mix one egg with a splash of milk and brush over the top of the buns. Bake for 20–25 minutes, until golden brown on top. Remove from the oven and allow them to cool completely.
For the glaze: Mix 1 cup of powdered sugar, 1-2 tbsp of milk (as needed) and 1/2 tsp vanilla. Icing should be thick. Add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. However, if you want to eat them warm and right from the oven just glaze immediately after baking. The icing will melt into the buns and given them a beautiful glossy finish.
How to Serve and Store these Hot Cross Buns
- To Serve: Hot Cross Buns are best served warm with a pat of butter or jam. They’re perfect with a morning coffee or afternoon tea.
- To Store: Keep in an airtight container at room temperature for 2–3 days. Reheat in the microwave for 15 seconds to soften.
- To Freeze: Wrap individually, place in a freezer bag and freeze for up to 3 months.
Customizations and Variations
- Savory Style: Try omitting the sugar and adding herbs and cheese for a savory version!
- Fruity Version: Use different combinations of dried fruit, like cranberries, cherries, raspberries, etc.
- Chocolate Chip Hot Cross Buns: Skip the raising and stir in chocolate chips instead.
- Zesty Citrus: Add orange or lemon zest to the dough for a refreshing twist.
Fill your kitchen with the aroma of freshly baked Hot Cross Buns!
With this easy Hot Cross Buns recipe, you’ll be surprised just how simple and satisfying homemade buns can be. Whether you’re baking for Easter brunch, a spring tea party, or just because—you’ll love how soft, spiced, and flavorful they turn out. Happy Easter, Happy Baking and remember…
Life’s too short to eat bad food!
For other great recipes try:
Hot Cross Buns
Equipment
- Mixing bowls
- Small stove top pan
- Baking sheet lined with parchment paper
Ingredients
- 1 cup milk heated to 120-130℉
- 2 packages rapid rise yeast ¼ oz packages
- ½ cup sugar + 1 tbsp to mix with the yeast
- 3½ cups flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 egg beaten
- 2 tsp pure vanilla extract
- 6 tbsp butter melted
- 1 cup raisins or currants
Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp pure vanilla extract
Instructions
- In a small pan, warm milk (120-130). Take out ¼ cup of milk and place in a large bowl or 2 cup measuring cup, add in 1 tbsp sugar and the yeast packs. Let it sit for 5–10 minutes until foamy.
- Melt the butter. Let cool slightly. In a small bowl, beat egg and vanilla extract.
- In a large bowl, mix flour, sugar, salt, and cinnamon. Add nutmeg and allspice if using.
- Pour in the yeast, butter, egg-vanilla and mix until a dough forms. Add in raisins or currants and knead for 8–10 minutes, until smooth and elastic. Form dough into a large ball and place in a greased bowl.
- Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once your dough has risen, punch it down and divide it into 12 even pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet, spaced slightly apart. Cover and let them rise again for 30–45 minutes, until puffy.
- Optional step: once the buns have risen, you can use a very sharp knife to cut a cross on the top of each bun. The grooves act as a channel for the glaze. It's up to you whether you want to bother with this step.
- Preheat your oven to 375°F (190°C). Mix one egg with a splash of milk and brush over the top of the buns. Bake for 20–25 minutes, until golden brown on top. Remove from the oven and allow them to cool completely.
- For the glaze: Mix 1 cup of powdered sugar, 1-2 tbsp of milk (as needed) and 1/2 tsp vanilla. Icing should be thick. Add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. However, if you want to eat them warm and right from the oven just glaze immediately after baking. The icing will melt into the buns and given them a beautiful glossy finish.
- Serve and enjoy!
- Store leftovers in an airtight container for up to 3 days. To freeze, wrap individually and place in a freezer bag for up to 3 months.
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