Hot Cross buns – Soft, fluffy, spiced bun

These homemade Hot Cross Buns are soft, slightly sweet, and full of warm spices and dried fruit. Topped with a signature flour paste cross and a shiny glaze, they are a classic Easter treat, but it is just as good year-round.

I Love These Spiced Buns

I have a soft spot for any kind of yeasted bread, but hot cross buns hold a special place in my heart (and my kitchen). I have been baking these for years, tweaking the recipe until it became a family favorite. I especially love the smell of cinnamon, nutmeg, and orange zest that fills the house while they bake.

Traditionally made and eaten around Easter, but I don’t wait for spring to make them.

Hot Cross Buns Recipe

These homemade spiced buns are deliciously spiced with cinnamon, nutmeg, and orange zest, and the other ingredients are what you’d normally find when you opt to make a homemade sweet bread. They have a hint of sweetness from the brown sugar and are studded with juicy raisins. They are super soft and fluffy!

Hot Cross Buns are usually enjoyed during the Easter season in many countries. These sweet treats mark the end of Lent for many people.

What Makes Hot Cross Buns Special?

Hot cross buns date back centuries and were originally baked to mark the end of Lent. The cross on top symbolizes the crucifixion, and the spices are said to represent the spices used to embalm Jesus. While their meaning is deep, I love how fun they are to bake. They are really lovely spiced buns!

What makes these hot cross buns extra special is the addition of orange zest in the dough and a light honey glaze on top. It gives them a vibrant citrusy note that balances the warm spices perfectly. Plus, they are not overly sweet, which makes them perfect with your morning coffee or afternoon tea.

This recipe has become my go-to because it delivers every time.

Ingredients for Hot Cross Buns

• Bread flour for a chewier texture
• granulated sugar
• active dry yeast
• ground cinnamon
• ground nutmeg
• allspice or cloves (optional)
• salt
• orange zest (zest from 1 orange)
• warm milk (about 110°F)
  Substitute: Almond, oat, or soy milk
• egg
• unsalted butter, softened
• raisins, currants, or mixed dried fruit
  Substitute: Dried cranberries, chopped dates, or even chocolate chips

How to make Hot Cross Buns

1. Prepare the dough by mixing the wet ingredients together with the dry ingredients. The resulting dough will be slightly wet. Please don’t be tempted to add too much flour. Adding a little is fine, but too much will make the resulting buns hard.
2. Knead the dough – This can be done with a stand mixer, a food processor, or by hand. Whichever way you choose, be sure to allow the dough to become elastic before proofing it.
3. Proof the dough – Leave the dough to rest for one to one and a half hours or till doubled in size. 
4. shape and second proofing – First, divide the dough into 12 pieces, then shape it into a golf-size ball. Place in a prepared baking pan and leave to proof again for another 30 to 45 minutes.
5. Pipe and bake the hot cross buns – pipe the flour and water mixture to make a cross on the surface of the risen dough. You can also use icing sugar for this if you wish.
6. Bake at 350°F till golden brown, about 20 to 25 minutes.
7.  Glaze with the sugar mixture or use any fruit jam of your choice.

Frequently Asked Questions

What is the significance of these buns? The cross is said to be a representation of the crucifixion of Jesus. While the spices inside are a representation of the spices used to embalm him at his burial.

What is a hot cross bun made of? These Fluffy, perfectly spiced homemade buns are a yeast-based roll that’s full of spices and fruits. These sweet buns date back to the 12th Century and are often called hot cross buns for their decorative cross that’s either etched in the top or marked right into the dough of the hot cross bun with icing.

Why do you eat hot cross buns on Good Friday? As stated earlier, to mark the end of Lent. These sweet buns are full of dairy products, which are not allowed during Lent. This is a nice treat for anyone who gave up dairy during Lent and is ready to get back into eating some delicious treats!

Can I freeze hot cross buns? Yes! Freeze them (unglazed) in a zip-top bag for up to 2 months. Reheat in the oven and glaze after warming.

What if I don’t have yeast? Yeast is essential for the classic texture. Try a soda bread-style quick bun if you’re in a rush.

Can I use a different type of flour? Yes, bread flour gives a chewier result. Whole wheat flour can be used for part of the flour, but the texture will be denser.

Do I have to pipe the cross? Nope! You can skip it or use icing to decorate after baking.

Can I make them dairy-free? Very well. Use plant-based milk and vegan butter, and they turn out just as delicious.

Watch How To Make It Here:

Tips for Success

• Don’t rush the rise: Letting the dough double fully ensures soft, fluffy buns.
• Use fresh spices for the best aroma and flavor.
• Pipe crosses slowly: It’s easier with a steady hand and a thick enough paste.
• Serve warm: These buns are best enjoyed fresh, ideally slathered with butter.

If you love yeast breads like we do, check out our recipes for Soft Dinner Rolls, Sweet Sandwich Bread, Quick And Easy Hot Dog Buns recipe, or Old-Fashioned Cinnamon Rolls for more bakery-style treats at home!

Serving Ideas

• Toasted with a pat of butter and a drizzle of honey
• With cream cheese and strawberry jam for a decadent twist
• Alongside coffee or a hot cup of tea
• As part of a brunch spread with deviled eggs, fruit salad, and breakfast egg sauce

Hot Cross Buns

There’s nothing better than starting any day with the sweet delight of hot cross buns. Your taste buds will enjoy the flavor burst of orange zest, nutmeg, and cinnamon spices blended together in this sweet treat.

4.50 from 6 votes

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Course: Appetizer, Breakfast, Brunch, dinner, Lunch

Cuisine: Global

Keyword: Bread Recipe, buns

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 12 rolls

Calories: 273.1kcal

Ingredients

• 1 cup whole milk warmed to about 110°F
• 1 tbsp active dry yeast
• 1 teaspoon granulated sugar
• ¼ cup brown sugar
• 5 Tablespoons unsalted butter melted and cooled to room temperature
• 1 large egg
• 1/2 teaspoon salt
• 1 ½ teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 ½ cups bread flour leveled
• 1 orange zest
• 1 cup raisins or currants
• ½ cup apple juice water or rum

Flour paste

• ½ cup flour
• 5 tbsp water

Glaze

• ¼ cup water
• ¼ tablespoons sugar

US Customary – Metric

Instructions

Mix the ingredients:

• Soak the currants and raisins in hot water, apple juice, or rum and set aside to come to room temperature.
• In a medium bowl, add the warm milk, yeast, and sugar. Mix well and leave to proof—about 5 minutes.
• Add the melted butter and the egg to the yeast mixture. Mix together and set aside.
• In a large bowl, combine the add in all the dry ingredients (flour, brown sugar, cinnamon, nutmeg, orange zest, and salt). Mix well.

If using a food processor:

• Put the dry and wet ingredients into the food processor. Process for about 4 to 5 minutes until everything is well mixed. Transfer into a large bowl.
• Drain the raisins, and add them to the dough. Then use your hands to work the raisins inside the dough.

If using a stand mixer:

• Stir in the raisins (drained). Mix the wet ingredients into the dry ingredients. Use the dough hook attachment and mix on medium speed for 8 to 10 minutes until the dough becomes soft and elastic.

If using your hand:

• Pour the wet ingredients inside the dry ingredient and use a wooden spoon to mix it until it forms a shaggy mass of dough. Knead the dough for 10 to 12 minutes or until it becomes soft and elastic. Add the raisins (drained) and work it into the dough.
• Note: It will be a bit tricky to work this dough with hands because it’s quite wet. My best advice is to work it in a large mixing bowl for better manageability.
• Also, you can oil your hands if the dough gets too sticky.

Proof and bake

• Cover up the dough and leave to proof in a warm place for one hour or till doubled in size.
• Punch down the dough to remove the trapped air then transfer it to a lightly floured work surface. Divide the dough into twelve equal sizes and use your hands to shape them into balls.
• Meanwhile, lightly grease a 9 by 13-inch pan with some butter and dust with some flour.
• Arrange the buns inside the prepared pan. Cover the pan, and let them rise for another 30 to 45 minutes.
• Flour paste: In a small bowl, mix the flour and water until to form a thick paste. Scoop the paste inside a piping bag or a zip lock bag and snip off the tip of the bag. Pipe cross on top of the buns.
• Bake the buns at 350F for 20 to 25 minutes or until they become golden brown.
• Glaze: Mix the sugar together with the water until the sugar is completely dissolved. Brush the surface of the buns with the sugar and water mixture while still very hot.
• Leave to cool and enjoy!

Video

https://www.youtube.com/shorts/azTwtH28GW8

Nutrition

Calories: 273.1kcal | Carbohydrates: 47.8g | Protein: 6.6g | Fat: 6.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.6g | Trans Fat: 0.2g | Cholesterol: 28.6mg | Sodium: 117.2mg | Potassium: 201.9mg | Fiber: 2.2g | Sugar: 7.2g | Vitamin A: 204.4IU | Vitamin C: 2.1mg | Calcium: 47.5mg | Iron: 1mg

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If you make these Hot Cross buns, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen