Learn how to make our rendition of hot cross buns using this deliciously spiced yeast dough. Brown sugar, raisins or currants, butter, and vanilla add exceptional flavor and each dense bun is marked with a traditional cross. Orange icing is a tasty finishing touch to this Easter recipe!
Prep Time: 3 hours, 25 minutes | Cook Time: 22 minutes | Total Time: 3 hours, 45 minutes | Yield: 14-16 bun
Ingredients
- 3/4 cup (180ml) whole milk, warmed to about 110°F
- 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
- 1 teaspoon granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 1 and 1/4 teaspoons ground cinnamon (see note)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 and 1/2 cups (438g) all-purpose flour or bread flour (spooned & leveled)*
- 1 cup (140g) raisins or currants*
Flour Cross
- 1/2 cup (63g) all-purpose flour or bread flour
- 6–8 Tablespoons (90-120ml) water
Orange Icing
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)
Instructions
- Prepare the dough: Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Using the dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time.
- Knead the dough: Keep the dough in the mixer and beat for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
- Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball, pinching it on the bottom to seal. I do this entirely in my hands and you can watch in the video above. Arrange in prepared baking pan.
- 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
- Preheat oven to 350°F (177°C).
- Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
- Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.
- Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.
- Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Prepare recipe through step 6. Place shaped buns in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Continue with step 8. You can also freeze the baked hot cross buns. Allow them to cool completely, then freeze without icing for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired and add icing.
- Overnight Instructions: Prepare the recipe through step 6. Cover the shaped buns tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the buns from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. (Skip step 7.) Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
- Special Tools (affiliate links): Electric Stand Mixer | Glass Mixing Bowl and Wooden Spoon or Rubber Spatula | 9×13-Inch Baking Pan, two 9-Inch Square Baking Pans, two 9-Inch Round Baking Pans, Cast Iron Skillet, or Baking Sheet | Piping Bag (Disposable or Reusable)
- Optional Add-Ins: Instead of (or in addition to) raisins, try using dried cranberries, chopped pecans or walnuts, chopped candied citrus, or chopped dried apricots. Keep total add ins to about 1 and 3/4 cups total. Feel free to add the zest from 1 lemon or orange to the dough when you add the butter. Add 1/4 teaspoon ground cloves or cardamom, if desired. Feel free to adjust the spices to your liking. You can plump up the raisins, currants, or dried cranberries if desired. Soak in hot water for 5-10 minutes, drain, then pat dry before adding to dough.
- Whole Milk: Lower fat or nondairy milks work in a pinch. The rolls will lose a little flavor and richness. I highly recommend whole milk or even buttermilk.
- Cinnamon: Cinnamon can prohibit doughs from rising. We use 1 and 1/4 teaspoons in this dough to produce dense buns. If you want a fluffier roll-type hot cross bun, feel free to reduce the cinnamon down to 1/2 teaspoon or leave it out completely.
- Yeast: Use instant yeast or active dry yeast. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier hot cross buns. Either flour is fine and there are no other changes to the recipe if you use one or the other.
- Icing Cross: If you prefer to make a cross from icing and pipe it onto the buns after baking, skip step 9 and skip the orange icing glaze on top. However, you can use the orange icing recipe to make the icing cross. Reduce orange juice to 1 Tablespoon to yield a very thick icing. Replace with milk and add a splash of vanilla extract, if desired. Feel free to also make the orange glaze for topping if you want double icing—a cross and glaze all over
In conclusion, the Hot Cross Buns recipe we’ve shared in this blog is sure to become a favorite in your kitchen. These delicious treats are not only visually appealing with their signature cross on top but also offer a delightful combination of flavors and textures.
By following our step-by-step instructions, you’ll be able to create soft and fluffy buns that are rich in spice and fruit. The warm aroma of cinnamon, nutmeg, and allspice will fill your home as they bake, creating an atmosphere that instantly puts everyone in a festive mood.
One of the highlights of this recipe is the cross on top of the buns. Traditionally made from a simple mixture of flour and water, it adds a touch of visual appeal while also symbolizing the significance of these buns during the Easter season. Feel free to get creative and experiment with different designs or even use alternative ingredients to personalize your buns.
Whether you’re enjoying these Hot Cross Buns for breakfast, brunch, or as a delightful snack, their soft texture and flavorful taste will be a hit among family and friends. The bursts of sweetness from the dried fruits, such as currants or raisins, complement the spices perfectly, making each bite a delightful experience.
Remember, Hot Cross Buns are not limited to the Easter season. They can be enjoyed year-round as a special treat, bringing joy and comfort to any occasion. So, gather your ingredients, roll up your sleeves, and embark on a baking adventure that will leave your loved ones craving more.