Hot Cross Buns

Hot cross bunsare a fun, simple, and light roll that are topped with a delicious glaze. Imagine a dinner roll version of a cinnamon roll and you have hot cross buns. They are full of spices and raisins and we LOVE them.

Does anyone remember learning the song “Hot Cross Buns” on the recorder? That song is forever burned into my memory from elementary school. It is well known nursery name. However, I like the edible version of hot cross buns much better. Hot cross buns date back to the 12th century. From what I researched, a monk made these buns and used the icing to form a cross in honor of the Crucifixion. These buns became a symbol of Easter and are traditionally served over that holiday, particularly on Good Friday.

You make hot cross buns in the same way you make basic dinner rolls. If you aren’t familiar withworking with yeast, don’t be intimidated. It really is easier than you think. They are easiest to mix with a stand mixer but if you don’t have access to one you can definitely mix the dough by hand.

Why You’ll Love This Recipe

• This recipe breaks down the process into simple steps, making it perfect for both beginner and experienced bakers.
• The combination of cinnamon, allspice, and nutmeg fills your kitchen with a warm, inviting aroma.
• You can customize the buns with your choice of raisins, chocolate chips, or other dried fruits, and adjust the spices to your taste.
• Whether you prefer a fruity apricot glaze or a sweet icing, these buns offer a delightful finish that can be tailored to your preference.

Recipe Ingredients

• Milk
• Butter
• Sugar –You will need granulated and powdered sugar
• Instant yeast
• Egg
• Spices –Salt, cinnamon, all spice, nutmeg
• Vanilla extract
• Flour –All-purpose
• Raisins
• Fresh orange zest– Optional
• Apricot jam

See the recipe card below for full information on ingredients and quantities

How to Make Hot Cross Buns

Step 1.Mix warm milk and melted butter with sugar, yeast, egg, spices, vanilla, flour, and raisins. Knead and let rise for 1 hour.

Step 2.Divide dough into 12 balls, place in a greased dish, and let rise for another hour.

Step 3.Pipe flour and milk mixture onto buns.

Step 4.Bake at 350°F for 20-25 minutes. Brush with apricot glaze while hot.

Recipe FAQs

Expert Tips

• Ensure the milk and butter mixture cools to 100-110°Fbefore adding the yeast toprevent killing it.
• Knead the dough until it’s smoothand elastic, adding flour gradually toavoid stickiness.
• Apply the apricot jam glaze while the buns are still hotfor a shiny, flavorful finish.
• If youdon’t like raisinsfeel free tosub them out for chocolate chips!
• If youdon’t have apricot preservesor jam you can use peach. If you don’t have either you canmix 1/4 cup powdered sugar with 2-3 tablespoons milkto make a thin glaze for the tops.
• Sometimes I skip the apricot glaze andmake icing instead. I let the rolls cool a bit and then I pipe icing over the crosses. You can use mycinnamon roll icing, just mix it up a little thick (don’t add too much milk).

How to Serve and Store Hot Cross Buns

These buns are a perfect addition to your Easter brunch or dinner. Serve them alongside mybrown sugar glazed ham,classic mashed potatoes,deviled eggs, andEaster sugar cookies.

Store them in an airtight container at room temperature for up to 2 days to keep them soft and fresh. For longer storage, place in an airtight container or wrap tightly in plastic wrap and refrigerate for up to a week. To freeze, wrap buns individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven before serving.

More Easter Recipes to Consider

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