There’s something magical about the aroma of freshly baked Hot Cross Buns wafting through your kitchen. These soft, spiced buns are studded with plump raisins and topped with a sweet, glossy cross of icing. With just 30 minutes of prep and a bit of patience for the dough to rise, you’ll be rewarded with a treat that’s both comforting and indulgent.
The warm spices like cinnamon and nutmeg mingle perfectly with the buttery richness, creating a flavor that’s nostalgic yet irresistible. Perfect for Easter or any cozy morning, these buns are a labor of love that’s well worth the 2-hour total time.
Each bite offers a delightful contrast of textures—soft, pillowy dough with bursts of chewy raisins and a smooth, sweet icing finish. These buns are not just a treat for your taste buds but also a feast for the senses, from their golden-brown crust to their inviting aroma.
Whether enjoyed warm from the oven or toasted with a smear of butter, they’re a crowd-pleaser that brings joy to any table. Plus, with 12 servings, there’s plenty to share (or savor all to yourself). Baking these is a rewarding experience that fills your home with warmth and happiness.
Ingredients for Hot Cross Buns
- 5 ⅓ cups (665 g) all-purpose flour (plus additional as needed)
- ⅔ cup (140 g) granulated sugar
- 5 teaspoons instant yeast
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ⅓ cups (315 ml) whole milk
- 6 Tablespoons unsalted butter (cut into 12 pieces)
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 Tablespoon orange zest (optional)
- ⅔ cups dried currants or raisins
Egg Wash
- 1 large egg
- 2 teaspoons water
Icing
- 1 ½ cups powdered sugar
- 2-3 Tablespoons whole milk
- ¾ teaspoon lemon juice
Step-by-Step Instructions
- In the bowl of a stand mixer, combine 2 cups (250g) flour, sugar, yeast, salt, cinnamon, allspice, and nutmeg.
- In a small saucepan, heat milk and butter until butter is melted and mixture reaches 120-125°F (48-52°C). Let cool if too hot.
- With the mixer on low speed, gradually pour the milk mixture into the dry ingredients. Add eggs and mix until combined.
- Stir in currants or raisins and orange zest (if using).
- Gradually add the remaining flour (up to 415g) until the dough is smooth, elastic, and tacky but not sticky. Add more flour if needed.
- Form the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size (30-60 minutes).
- Preheat oven to 350°F (175°C) and lightly butter a 9×13 baking dish.
- Punch down the risen dough and transfer to a floured surface. Form into a 12-inch log and cut into 12 even slices. Shape each into a ball and place in the baking dish, almost touching. Cover and let rise for 20-30 minutes.
- Whisk together egg and water for the egg wash. Brush the tops of the rolls with the mixture.
- Bake for 30-32 minutes or until golden brown and firm. Let cool before icing.
- For the icing, whisk powdered sugar, milk, and lemon juice until thick but pipeable. Adjust consistency with more sugar or milk if needed.
- Pipe crosses over the cooled buns using a piping bag or ziploc bag with a corner snipped.
- Serve and enjoy!
Perfect Pairings: Serving Suggestions for Hot Cross Buns
Hot Cross Buns are a delightful treat on their own, but they can be elevated with a few simple additions. Serve them warm with a generous spread of softened butter or a dollop of clotted cream for a rich, indulgent experience. For a sweet twist, pair them with a drizzle of honey or a side of fruit preserves. They also pair beautifully with a cup of tea or coffee for a cozy afternoon snack.
Keep Them Fresh: Storage and Reheating Tips
To keep your Hot Cross Buns fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, place them in a preheated oven at 300°F (150°C) for 5-10 minutes or until warmed through. Alternatively, microwave individual buns for 10-15 seconds for a quick warm-up.
Mix It Up: Recipe Variations to Try
Feel free to customize your Hot Cross Buns to suit your taste! Swap out the currants or raisins for dried cranberries or chopped apricots for a fruity twist. Add a handful of chopped nuts like almonds or walnuts for extra crunch. For a richer flavor, try using brown sugar instead of granulated sugar. You can also experiment with different spices like cardamom or ginger to create a unique flavor profile.
Time-Saving Tips for Busy Bakers
If you’re short on time, consider using a bread machine to mix and knead the dough. This can save you valuable minutes and effort. Another tip is to prepare the dough the night before and let it rise slowly in the refrigerator overnight. In the morning, simply shape the buns, let them rise briefly, and bake. This way, you can enjoy fresh Hot Cross Buns with minimal morning prep.
Essential Equipment for Baking Success
To make the process smoother, ensure you have the right tools on hand. A stand mixer with a dough hook is ideal for kneading, but a large mixing bowl and wooden spoon will work too. A pastry brush is essential for applying the egg wash, and a piping bag or ziploc bag with a snipped corner makes it easy to pipe the icing crosses. Don’t forget a 9×13 baking dish for perfectly shaped buns!
Hot Cross Buns
Ingredients
- 5 ⅓ cups all-purpose flour plus additional as needed
- ⅔ cup granulated sugar
- 5 teaspoons instant yeast
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ⅓ cups whole milk
- 6 Tablespoons unsalted butter cut into 12 pieces
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon orange zest optional
- ⅔ cups dried currants or raisins
EGG WASH
- 1 large egg
- 2 teaspoons water
ICING
- 1 ½ cups powdered sugar
- 2-3 Tablespoons whole milk
- ¾ teaspoon lemon juice
Instructions
- In the bowl of a stand mixer (see note if you do not have a stand mixer), combine 2 cups (250g) flour, sugar, yeast, salt, and spices.
- In a small saucepan, heat milk and butter until butter is melted and mixture reaches 120-125F (48-52C) (if the mixture becomes too hot, let it cool back down to the correct temperature range, otherwise you run the risk of killing your yeast).
- Turn mixer to low speed and gradually pour liquid ingredients into dry. Once just combined, add eggs and stir until combined.
- Stir in currants or raisins and orange zest, if using.
- With mixer on low speed, gradually add remaining flour (415g) as needed (it’s possible you will not need to use all of the flour) until dough attains a smooth elastic texture that’s tacky to the touch but not too sticky. The dough should be clinging to itself and pulling away from the sides of the bowl. Add additional flour if needed.
- Form the dough into a ball and place into a lightly oiled bowl. Roll dough through oil and cover bowl tightly with plastic wrap. Place in a warm, draft-free spot and allow to rise until doubled in size (usually 30-60 minutes). I usually preheat my oven at this point and place my dough on the top of my preheating oven, as that’s the warmest spot in my house.
- Preheat oven to 350F (175C) and lightly butter a 9×13 baking dish. Set aside.
- Once dough has risen, punch down and transfer to a lightly floured surface. Form into a log that’s 12” long and cut into 12 even slices. Form each slice into a round ball/roll and place rolls almost touching in prepared plan. Cover tightly with plastic wrap and allow to rise again for 20-30 minutes. If making pastry crosses (rather than the recommended icing), please see notes section below.
- Once rolls have finished their rise, combine large egg and 2 teaspoons of water in a small dish. Use a whisk or fork to beat until well-combined. Remove plastic wrap from rolls and use a pastry brush to brush the top of each roll with egg wash mixture.
- Transfer to 350F (175C) oven and bake for 30-32 minutes or until rolls are golden brown and are firm and sound hollow when tapped on top. Allow to cool before adding icing.
- Prepare icing by whisking together powdered sugar, milk, and lemon juice. It should have a thick consistency that holds its shape for piping, if it’s too thin then add more sugar, if too thick then add more milk.
- Spoon icing into a small piping bag or into a ziploc bag and snip one corner. Pipe crosses over buns.
- Enjoy!