Hot cross buns are the kind of Easter tradition that fills your whole kitchen with the most incredible smell. These pillowy, golden buns are studded with plump golden raisins, kissed with warm spices, and finished with a classic sweet icing cross. Once you make them from scratch, store-bought will never cut it again.
Why You’ll Love This Recipe
- Soft, fluffy texture that stays tender even the next day.
- Warm spices — cinnamon, nutmeg, and allspice — make every bite cozy.
- The orange-soaked raisins add a burst of sweetness in every bite.
- Perfect for Easter morning breakfast or an afternoon treat.
- Makes 24 buns — great for sharing with family and friends.
Hot Cross Buns
- Total Time: 110 minutes
- Yield: 12 buns
- Diet: Vegetarian
Description
These Easy Hot Cross Buns are everything a classic Easter bun should be. Pillowy soft, warmly spiced, and packed with plump dried fruit, they fill the kitchen with the most incredible aroma as they bake. This foolproof recipe guides you through every step, from mixing the enriched dough to piping the signature crosses. Whether you are an experienced baker or trying hot cross buns for the first time, this recipe delivers perfect results.
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 75g caster sugar
- 1 teaspoon fine salt
- 75g unsalted butter, softened
- 300ml warm whole milk
- 1 large egg, beaten
- 150g currants or sultanas
- Zest of 1 orange
- For the crosses: 75g plain flour, 5-6 tablespoons water
- For the glaze: 3 tablespoons apricot jam, 1 tablespoon water
Instructions
1. Combine flour, yeast, mixed spice, cinnamon, sugar, and salt in a large bowl. Add softened butter and rub in with fingertips until it resembles breadcrumbs.
2. Make a well in the center. Pour in warm milk and beaten egg. Mix to form a rough dough, then turn out onto a lightly floured surface.
3. Knead for 10 minutes until the dough is smooth, elastic, and no longer sticky. Flatten slightly and scatter over currants and orange zest. Fold and knead until evenly distributed.
4. Shape into a ball, place in a lightly oiled bowl, cover with a damp tea towel, and leave to prove in a warm place for 1 hour until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball and arrange snugly in a lined 23x33cm baking tin.
6. Cover loosely and prove for a further 30 minutes until the buns are puffed and touching.
7. Preheat oven to 400°F (200°C). Mix plain flour with enough water to make a thick paste. Pipe a cross over each bun.
8. Bake for 18 to 22 minutes until deep golden brown. Heat apricot jam with water, sieve, and brush generously over hot buns. Cool slightly before serving.
Notes
Warm milk should be around 40°C – warm to the touch but not hot, or it will kill the yeast.
Dough can be made the night before and left to prove slowly in the fridge overnight.
Buns are best eaten on the day of baking, but freeze beautifully for up to 3 months.
Day-old buns are perfect for making Hot Cross Bun Bread and Butter Pudding.
Mixed dried fruit, dried cranberries, or chopped dried apricots can replace currants.
- Prep Time: 30 minutes
- Cook Time: 20
- Category: Bread
- Method: Baking
- Cuisine: British
Ingredients
For the Buns
- 1/4 cup Grand Marnier or orange juice
- 1 cup golden raisins
- 1 1/4 cups milk, room temperature
- 2 large eggs + 1 egg yolk
- 6 tablespoons unsalted butter, room temperature
- 2 teaspoons instant yeast
- 1/4 cup honey
- 1 teaspoon grated orange zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 3/4 teaspoons salt
- 1 tablespoon baking powder
- 4 1/2 cups all-purpose flour (about 19 oz)
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons softened butter
- 1/4 teaspoon pure vanilla extract
- Milk, Grand Marnier, or orange juice — enough to make a thick, pipeable icing
Substitution notes: No Grand Marnier? Orange juice works perfectly and keeps it alcohol-free. Can’t find golden raisins? Regular raisins or dried cranberries are a fine swap. Active dry yeast can replace instant yeast — just proof it first in warm water with a pinch of sugar.
Why These Ingredients Work
Baking powder alongside yeast is the not-so-secret trick to getting an extra-light, airy bun. The combination gives you lift from two different sources.
Honey adds a gentle sweetness that white sugar just can’t replicate — it also helps keep the buns moist longer.
Grand Marnier-soaked raisins plump up beautifully and deliver little pockets of boozy orange sweetness throughout the dough.
Orange zest ties all the flavors together and brightens the whole bun without being overpowering.
Tools Needed
- Stand mixer with paddle and dough hook attachments
- Two 13×9-inch baking pans
- Kitchen scale (optional but helpful for even buns)
- Plastic wrap or kitchen towel for rising
- Piping bag or zip-top bag for the icing cross
How To Make Easy Hot Cross Buns
Step 1: Soak the Raisins
Combine the golden raisins and Grand Marnier (or orange juice) in a small bowl the night before. Let them soak overnight at room temperature .
Step 2: Mix the Dough
In a stand mixer bowl, combine all the bun ingredients except the raisins and soaking liquid. Mix with the paddle attachment until everything comes together, then switch to the dough hook and knead until the dough is smooth and elastic.
Step 3: Add the Raisins
Mix in the soaked raisins and any remaining liquid until evenly distributed throughout the dough.
Step 4: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for about 1 hour. It won’t necessarily double in size, but it should puff up nicely.
Step 5: Shape the Buns
Spray two 13×9-inch pans with cooking spray. With lightly greased hands, portion the dough into roughly 2-ounce balls (about 24 total) and place them in the prepared pans. Keep them snug — they’ll bake into pull-apart buns.
Step 6: Second Rise
Cover the pans and let the shaped buns rise for 1 more hour. You’ll see them puff up and start nudging each other — that’s a great sign!
Step 7: Bake
Preheat your oven to 375°F. Bake the buns for about 20 minutes, or until golden brown on top. Let them cool completely before adding the icing — patience is key here!
Step 8: Ice and Serve
Whisk together the powdered sugar, softened butter, vanilla, and just enough liquid to make a thick, glossy icing. Transfer to a piping bag or zip-top bag with a small corner snipped, then pipe a cross over each cooled bun. For best flavor, microwave briefly before eating.
You Must Know
Don’t over-flour the dough. This dough is supposed to feel soft and slightly tacky. Adding too much flour will give you dense, heavy buns instead of the light, fluffy ones you’re aiming for.
Cool completely before icing. If the buns are warm, the icing will melt and slide right off. Wait until they’re fully room temperature for clean, pretty crosses.
Don’t skip the soaking step. Overnight-soaked raisins are noticeably plumper, juicier, and more flavorful than raisins added dry. Even a 30-minute soak is better than nothing
Amelia’s Secret: Make the dough the night before and refrigerate the shaped buns in the pans after the second rise. Pull them out about an hour before baking in the morning. Fresh-baked hot cross buns for Easter brunch with almost zero stress
Pro Tips & Mistakes to Avoid
Weigh your dough balls with a kitchen scale for evenly sized buns that bake uniformly. If your kitchen is warm, keep an eye on the second rise — over-proofed buns can collapse in the oven.
Make the icing on the thicker side so it holds its shape on the bun instead of running down the sides.
Flavor Variations
Chocolate Chip: Swap the raisins for mini chocolate chips — no soaking required. Kids go absolutely wild for these.
Apple Cinnamon: Use finely diced dried apple in place of raisins and add an extra 1/2 teaspoon of cinnamon to the dough.
Cranberry Orange: Replace the raisins with dried cranberries and soak them in fresh orange juice. The color inside the buns is stunning.
Classic Plain: Leave out the raisins entirely for a simple, lightly spiced bun that toasts beautifully and pairs perfectly with butter and jam.
Make-Ahead
You can prepare the dough through shaping, place the buns in the pans, then cover and refrigerate overnight. The next morning, take the pans out about an hour before baking to come to room temperature.
For freezing, bake the buns fully, cool completely, and freeze without icing in an airtight bag for up to 2 months. Thaw overnight and add fresh icing before serving.
Serving Suggestions
Serve warm with good salted butter melting over the top for the classic Easter breakfast experience. They’re also wonderful sliced and toasted the next day.
Pair with a mug of hot tea, coffee, or fresh-squeezed orange juice for a full Easter morning spread.
How to Store
Room temperature: Keep in an airtight container for up to 2 days.
Fridge: Store for up to 4 days — warm in the microwave for 10–15 seconds before eating.
Freezer: Freeze fully baked and cooled buns (without icing) for up to 2 months. Add fresh icing after thawing.
Allergy Info
Common allergens: Contains gluten (flour), dairy (butter, milk), and eggs.
Substitution suggestions: Use a 1:1 gluten-free flour blend if needed, though texture may vary slightly. Plant-based butter and non-dairy milk can be used for a dairy-free version. Use flax eggs in place of whole eggs — 1 tablespoon ground flax + 3 tablespoons water per egg.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes! Dissolve the active dry yeast in about 1/4 cup of warm (not hot) water with a pinch of sugar and let it sit for 5 minutes until bubbly. Reduce the milk in the recipe by a couple of tablespoons to compensate for the extra liquid.
Why are my buns dense and heavy?
Most likely too much flour was added during kneading. The dough should feel soft — resist the urge to keep adding flour just because it’s sticky. Greased hands help more than extra flour.
Can I make these without a stand mixer?
Yes, but it takes some elbow grease! Knead the dough by hand on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Do I have to pipe the cross, or can I score it?
Traditional hot cross buns have a piped icing cross added after baking. Scoring the dough before baking is another classic method — just use a sharp knife to cut an X into each raw bun before the second rise.
My buns melted together in the pan. What happened?
This usually means the dough was too wet or the kitchen was very warm during the second rise. Try adding a touch more flour next time and keep your kitchen slightly cooler during proofing. They’ll still taste amazing even if they look a bit uneven!
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