Hot Cross Buns

This simple Hot Cross Buns recipe is both delicious and steeped in the tradition of enjoying them at Easter. These homemade hot cross buns feature a soft and fluffy texture with a perfect combination of spices like cinnamon, nutmeg and cloves. The sweet texture and flavor of the the raisins and the glaze on top of the cross pair with spices for the best buns ever!!

We enjoy them all year long toasted with butter served with my easy breakfast hash, overnight blueberry French toast, lemon blueberry scones and sausage crescent roll egg casserole.

this recipe!

Traditional hot cross buns recipe

Making this easy recipe for hot cross buns with the classic spices, flour, butter and yeast is on repeat in our house as my husband and sons love these buns.

Many enjoy these buns for the feelings of nostalgia they bring being associated with family gatherings and the arrival of spring.

They are perfect on their own or toasted with butter, jam, fresh fruit, cheese and clotted cream. Great to bun recipe make ahead for a fun snack to warm up to with homemade hot chocolate or white hot chocolate!!

Hot cross buns ingredients

Buns:

• Milk – I used whole milk it is best to use but 2% milk can be used, avoid using skim milk
• Yeast – active dry yeast
• All Purpose Flour
• Granulated Sugar
• Cinnamon – ground cinnamon
• Nutmeg
• Cloves
• Butter – unsalted melted butter
• Egg – 1 egg at room temperature
• Raisins – I used dark raisins you can use golden raisins as well

Cross:

• All Purpose Flour
• Granulated Sugar
• Water

Glaze:

• Water
• Sugar
• Whole Cloves
• Cinnamon Stick
• Orange Peel – orange peel is optional but pairs so well with the spices and raisins giving an orange flavoured glaze

Substitutions and additions

Instant yeast can also be used with no changes to the recipe. Be sure it is not outdated as old yeast may not activate and the buns will not rise properly!!

Bread flour can be used instead of all purpose flour just reduce the amount to 3 3/4 cups when mixing the dough. You may need to add a teaspoon at a time to form a tacky dough that does not stick to your fingers.

I only like raisins in my hot cross buns. In place of raisins or in addition to the raisins you can use dried currants, dried orange peel, candied citrus peel and dried cranberries for added sweet texture.

How to make hot cross buns recipe

STEP ONE – Heat milk until warm, around 110 degrees, about 1 minute in the microwave.  Sprinkle in yeast and 2 teaspoons of sugar, stir to combine, allow to sit until foamy and yeast is activated, 3-4 minutes.  Whisk in melted butter and egg, set aside.

STEP TWO – In the bowl of a stand mixer whisk together the flour, sugar, salt, cinnamon, nutmeg, and cloves until well combined.

STEP THREE – Using the dough hook attachment, add the milk mixture to flour mixture, mix on medium low until dough begins to form, 1-2 minutes.  Continue to knead dough until a smooth, slightly tacky dough is formed, 8-10 minutes.

STEP FOUR – Turn dough out onto a lightly floured surface.  Knead in the raisins, by adding ¼ cup of raisins at a time, turning the dough in on itself to incorporated, 2-3 minutes.

STEP FIVE – Place dough into a lightly greased bowl, cover, and rise for 1 ½ hours.

STEP SIX – To shape buns, lightly grease a 9×13 inch baking dish with cooking spray.  Turn dough out onto a lightly floured surface.  Cut dough roughly in half, cut each half into 6 equal sized pieces, making 12 pieces of dough.  Pieces of dough can be weighed to ensure equal sizing, each roll will weigh around 90 grams, depending on the amount of dough.

STEP SEVEN – Turn piece of dough in on itself toward the center, making a ball shape of dough.  Place ball seam side down, cup hand and using a circular motion, roll dough against the surface until a taunt ball of dough is formed.  Evenly space buns in prepared pan, cover and allow to rise for 1 ½ hours.

STEP EIGHT – 30 minutes before the buns are ready to bake, preheat oven to 400 degrees.

STEP NINE – To make the cross, in a small bowl whisk together the 1/3 cup of flour, sugar, and water, mixing until just combined and no lumps remain, 30-40 seconds.

STEP TEN – Pour mixture into a piping bag or Ziploc bag.  Cut a small hole in the corner of the bag.  Right before baking pipe the cross shape on the buns.  Pipe mixture evenly across the center of the 4 rows of buns, turn pan 90 degrees, then pipe mixture over the 3 long rows, making the cross shape on each bun.

STEP ELEVEN – Bake buns for 20 minutes, if buns are becoming too dark, tent with foil the final 3-4 minutes of baking.  Remove from oven and immediately brush a light coating of the orange glaze over the buns.  Allow to cool on a wire rack for 5-10 minutes.  Remove rolls from pan, and finish cooling on wire rack.

STEP TWELVE- While the buns bake prepare the orange glaze.  In a small saucepan, add water, sugar, orange peel, cloves, and cinnamon stick.  Bring to a boil over medium-high heat, stirring occasionally.  Allow mixture to boil for 2 minutes, remove from heat, discard peel, cloves, and cinnamon stick.

STEP THIRTEEN – Bake buns for 20 minutes, remove from oven and immediately brush a light coating of the orange glaze over the buns.  Allow to cool on a wire rack for 5-10 minutes.  Remove rolls from pan, and finish cooling on wire rack.

Variations

Using different peels like orange or candied citrus peel instead of the raisins.

Can I make these hot cross buns ahead of time?

Yes you can, prepare them through step 7 instead of allowing the buns to rise. Cover with plastic wrap and place in the fridge for up to 24 hours. To bake remove the buns from the fridge and allow to rise at room temperature for 2 1/2 to 3 hours or until they have doubled in size. Then continue on from step 8 completing the step’s and enjoy!!

Storage instructions

The buns can be stored in an airtight container at room temperature for up to 3 days.

Freeze using freezer bags or a freezer-safe container for up to 2 – 3 months. Thaw at room temperate as needed.

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