Go Back
–+ servings
freshly baked hot cross buns on a black cooling rack.
Print Recipe Add to Collection
4.79 from 60 votes

Hot Cross Buns

Easy Hot Cross Buns with a soft, fluffy dough, warm spices, and raisins. Perfect for Easter brunch or spring baking.
Prep Time30 minutes
Cook Time20 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Breakfast, Rolls, Side Dish
Cuisine: American
Keyword: easter brunch, easter recipes, hot cross buns
Servings: 15
Calories: 283kcal
Author: Joanna Cismaru

Equipment

Ingredients

For hot cross buns

  • 1½ cups milk lukewarm between 98°F (36.5°C) and 110°F (43.3°C)
  • ½ cup sugar
  • 1 tablespoon active dry yeast
  • 4½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 2 large eggs
  • 4 tablespoons butter unsalted (1/2 stick), softened
  • 1 cup raisins soaked in rum if preferred

For syrup glaze

  • ¼ cup water
  • ¼ cup sugar

For cream cheese icing

  • ½ cup powdered sugar same as icing sugar or confectioners sugar
  • 2 tablespoons cream cheese
  • 1 tablespoon butter unsalted, at room temperature
  • 1 teaspoon vanilla extract
  • ½ tablespoon water
US Customary - Metric

Instructions

  • In a small bowl combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until the yeast activates, you will notice bubbles forming.
    process shots showing how to make hot cross buns.
  • Soak the raisins in rum. This step is completely optional. If you're soaking them in rum, you'll need about ¼ cup of rum.
    process shots showing how to make hot cross buns.
  • In the bowl of your mixer add 4 cups of flour, salt and nutmeg. Mix until combined. Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour, and using the dough hook attachment mix for about 5 minutes.
    process shots showing how to make hot cross buns.
  • Add raisins (drained if soaked in rum) and continue mixing for another minute. If the dough is too wet add more flour as needed. The dough should be quite soft and elastic. You will know when it's done when it doesn't stick to the sides of the bowl anymore.
    process shots showing how to make hot cross buns.
  • In a large bowl add a bit of oil, about a tablespoon and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap. You need to let the dough rise for a couple hours until doubled in size. You can also do my trick where I turn the oven on for about 1 to 2 minutes just until it’s warm in there, and place the bowl in the oven, close the door, make sure you turned off the oven and in about half an hour the dough would have doubled in size.
    process shots showing how to make hot cross buns.
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. I used a roasting pan that's 16x12 inches.
  • Clean and flour your work surface. Usually I don't add any flour to my work surface because I find it easier to roll the buns on a clean surface, but it's totally up to you. Punch down the dough, and cut it into 15 equal pieces.
    process shots showing how to make hot cross buns.
  • Roll each piece into a ball by cupping your hand around the dough and rolling it in a circular motion on a flat surface. Apply gentle pressure as you roll to create a smooth, round shape.
    process shots showing how to make hot cross buns.
  • Place each ball onto the prepared baking sheet, leaving some space between them to allow for expansion. Cover the buns with a towel and let them rise for another 30 minutes.
    process shots showing how to make hot cross buns.
  • While the rolls are rising, make the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a bit. Let it cool.
  • Transfer the baking pan to the oven and bake for about 20 or until golden brown. Mine were actually done after 17 minutes so keep an eye on them. As soon as you take the rolls out of the oven, brush them with the glaze.
    process shots showing how to make hot cross buns.
  • To make the cross icing, whisk all the ingredients together and pour in a piping bag and refrigerate until ready to use. If the icing is too thin add more icing sugar, if it's too thick add more water until desired consistency.
    process shots showing how to make hot cross buns.
  • Allow the rolls to cool, then pipe crosses onto your rolls.
    process shots showing how to make hot cross buns.

Video

Notes

  1. The milk should be between 98°F and 110°F (36.5°C to 43°C) so the yeast activates properly.
  2. If the yeast does not foam after 10 minutes, do not continue with the recipe because the dough will not rise.
  3. The dough should be soft and slightly sticky. If you add too much flour the buns will be dense.
  4. You can soak the raisins in rum, hot water, or orange juice to plump them up before adding them to the dough.
  5. You can prepare the dough the night before and refrigerate it overnight, then shape and bake the buns the next day.
  6. You can freeze the baked buns or freeze the shaped unbaked buns and bake them later.
  7. Brush the buns with the sugar syrup right after baking so they get a shiny finish and stay soft.
  8. If you are piping icing crosses, make sure the buns are completely cooled or the icing will melt.
  9. Do not over bake the buns or they will become dry instead of soft.

Nutrition

Serving: 1bun | Calories: 283kcal | Carbohydrates: 52g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 109mg | Potassium: 169mg | Fiber: 2g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
QR Code linking back to recipe