Enjoy this soft, fluffy Hot Cross Buns recipe for your Easter table. These slightly sweet, warmly spiced rolls are a classic treat for Good Friday or a special addition to Easter Sunday brunch. In this version, a thick, sweet glaze is piped on to form the crosses and add a bit of extra sweetness to each bun.
Why You’ll Love This Easy Hot Cross Buns Recipe
Simple to make: These buns are straightforward and don’t demand a lot of active time, making them ideal for a holiday morning or an Easter meal.
Minimal handling: The dough does not require intensive kneading; a stand mixer or brief hand mixing is all you need.
Attractive presentation: The white cross on each bun makes for a pretty, traditional finish that looks wonderful on any holiday table.
Equipment Needed to Make Easter Buns
- Mixing bowl
- Stand mixer (optional)
- Piping bag or a resealable plastic bag for the glaze
Ingredients for the Hot Cross Buns Recipe
Bread Ingredients
- Raisins (regular or golden). You can substitute craisins, dates, or other dried fruit.
- Hot water to soak the dried fruit and plump it up.
- Warm milk (90–95°F). Too hot will kill the yeast; stir well if microwaved to eliminate hot spots.
- Active dry yeast.
- White granulated sugar.
- All-purpose flour (unbleached preferred, but either is fine).
- Ground cinnamon, ground nutmeg, and ground ginger for warm spice notes.
- Salt.
- Eggs (large, slightly beaten).
- Heavy cream (or whole milk).
- Butter.
Egg Wash
- 1 egg (beaten)
- 1 tablespoon water
Glaze
- Powdered sugar
- Milk or cream to thin the glaze
The printable recipe card contains exact ingredient quantities, full instructions, and nutrition information. Below is a clear overview of the process and helpful tips.
How to Make Hot Cross Buns
Step One. Butter a 9×13-inch baking dish and set aside.
Step Two. Pour hot water over the raisins and let them soak for 15 minutes. Drain and pat dry; this plumps them and concentrates flavor.
Step Three. Bloom the yeast in warm milk with a tablespoon of sugar until foamy (about 5–6 minutes). If it fails to foam, use fresh yeast and try again.
Step Four. Whisk together the flour and spices in a separate bowl.
Step Five. In the mixer bowl, combine the remaining sugar, salt, slightly beaten eggs, cream, and butter. Mix briefly to combine.
Step Six. Add the flour mixture gradually to the wet ingredients, about one-third at a time, allowing it to incorporate fully before adding more.
Step Seven. Once all the flour is combined, beat on medium speed for 4–5 minutes to develop gluten and structure.
Step Eight. Fold in the raisins until evenly distributed throughout the dough.
Step Nine. Transfer the dough to an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size (about 2 hours).
Step Ten. Turn the dough out onto a lightly floured surface, divide into 12 equal pieces, and roll each into a smooth ball. Place the balls in the prepared pan, cover, and let rise until puffy (about 45 minutes).
Step Eleven. Preheat the oven to 375°F (190°C).
Step Twelve. Brush the buns with the egg wash and bake for 20–23 minutes or until golden brown.
Step Thirteen. Allow the buns to cool in the pan.
Step Fourteen. Mix powdered sugar with enough milk or cream to make a thick, pipeable glaze.
Step Fifteen. Fill a piping bag or a resealable bag with the glaze, snip a small corner, and pipe crosses over the buns. You can pipe lines across each row to form crosses quickly while the buns remain in the pan.
How To Make The Crosses For Hot Cross Buns
Traditionally, crosses are made from a flour-and-water paste and piped on before baking. For a sweeter finish, this recipe uses a thick powdered-sugar glaze piped on after the buns have cooled, which keeps the crosses bright and defined.
What to Serve with Hot Cross Buns
These buns are lovely with the included glaze, but they are also delicious served warm with butter, plain, or dusted lightly with powdered sugar.
Substitutions and Additions
- Soak raisins in rum or another liquor for added depth.
- Substitute raisins with craisins, chopped dates, or candied fruit.
- Add orange or lemon zest for a citrus lift.
How To Reheat & Store Hot Cross Buns
Best Way To Store Easter Buns
Store unglazed buns in an airtight container at room temperature. Once glazed, refrigerate for 3–4 days.
Can I Freeze/Thaw Easter Buns
Yes. Freeze cooled buns before adding the glaze for best results. Thaw at room temperature or in the refrigerator. The glaze can be frozen in a piping bag or sealed bag and squeezed smooth after thawing.
How To Reheat Hot Cross Buns
Toast halved buns for best texture, or reheat whole buns wrapped in foil in a 300°F oven for 5–10 minutes.
Easy Hot Cross Buns FAQ
What are Hot Cross Buns?
They are sweet, spiced yeast rolls usually studded with dried fruit and marked with a cross on top. They’re often enjoyed around Easter.
Why are Hot Cross Buns eaten at Easter?
In Christian tradition, they are commonly made and eaten on Good Friday as a symbolic reference to the cross.
Why are there raisins in Hot Cross Buns?
Raisins (or other dried fruit) add sweetness, chew, and texture to the rolls and are part of the traditional flavor profile.
Why are they called “Hot Cross Buns” when they’re cold?
The name is linked to historical street cries and tradition; “hot” refers to selling them warm, as street vendors did in earlier times.
Pin this amazing Easter Bread Recipe!
Tips to Make the Perfect Hot Cross Buns Recipe
Check your yeast for freshness well before baking. Old yeast often fails to rise properly.
Avoid adding too much flour while shaping; over-flouring yields dense, dry buns instead of light, tender ones.
Allow buns to cool before piping the glaze so the crosses hold their shape and don’t run.
Other Easter Recipes You’ll Love
Easter Bunny Butt Cupcakes
Puff Pastry Baskets with Creamy Lemon Filling
Hungarian Egg Twist Bread
If you enjoyed this recipe, you may like these too!
- Aussie Lamb Meat Buns Recipe
- Soft and Buttery Brioche Bun Recipe
- Dutch Oven Irish Soda Bread with Cherries
- Easy Irish Soda Bread with Raisins (Buttermilk Recipe)
- Balsamic Chicken Sandwich
Don’t Forget To Come Back And Let Me Know How The Hot Cross Buns Turned Out!
Hot Cross Buns Recipe – Easter Bread
Author: Julie Menghini
Enjoy soft and fluffy Hot Cross Buns that are slightly sweet and warmly spiced—perfect for Easter.
Prep Time: 15 mins
Cook Time: 23 mins
Rising Time: 2 hrs 45 mins
Servings: 12
Ingredients
Bread Ingredients
- 1/2 cup raisins
- 1 cup hot water
- 1/2 cup warm milk (90–95°F)
- 2 1/2 tsp active dry yeast
- 1/2 cup granulated sugar (plus 1 tbsp, divided)
- 3 1/2 cups all-purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 eggs, slightly beaten
- 1/4 cup heavy cream (or whole milk)
- 4 tbsp butter
Egg Wash
- 1 egg, beaten
- 1 tbsp water
Glaze
- 1/2 cup powdered sugar
- 2 tsp milk or cream
Instructions
- Butter a 9×13-inch pan and set aside.
- Pour hot water over raisins and let sit 15 minutes, then drain and pat dry.
- In the mixer bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let bloom 5–6 minutes.
- Whisk flour and spices in a separate bowl.
- Add remaining sugar, salt, eggs, cream, and butter to the mixer bowl and blend briefly.
- Gradually add the flour mixture, about one-third at a time, mixing until combined.
- When all flour is incorporated, mix on medium speed 4–5 minutes to develop gluten.
- Stir in raisins until evenly distributed.
- Transfer dough to a lightly oiled bowl, cover, and let rise until doubled (about 2 hours).
- Divide dough into 12 pieces, roll into balls, place in prepared pan, cover, and let rise 45 minutes.
- Preheat oven to 375°F. Brush buns with egg wash and bake 20–23 minutes until golden.
- Cool buns in the pan. Mix powdered sugar with milk to a pipeable consistency and pipe crosses onto cooled buns.
Notes
- For easier piping, mark lines across the pan to guide your crosses, then pipe lengthwise and crosswise to form crosses on each bun.
Nutrition (per bun)
Calories: 284 kcal • Carbohydrates: 48 g • Protein: 7 g • Fat: 8 g • Sugar: 14 g