Learn how to make the perfect hot cross buns with this easy and delicious recipe. From the fluffy dough to the sweet glaze, these buns are sure to become a favorite for Easter and beyond.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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With this easy and delicious recipe, you can make perfect hot cross buns at home. From the soft and fluffy dough to the sweet glaze and signature cross, these buns are sure to become a favorite Easter tradition for you and your family.
By following my step-by-step instructions and tips, you’ll be able to create delicious hot cross buns that are sure to impress. Happy baking!
I grew up in New Zealand, and we’d make this exact hot cross bun recipe for Good Friday every year. I love the tradition. So does my family!
Grocery stores these days sell them with no fruit, and adding chocolate chips instead – but as a hot cross bun PURIST, I say no to chocolate chips. And frosting crosses. They have to be made from a paste of flour and water… not frosting!
That said – I won’t judge if you add chocolate frosting to yours. You do you!
If you’d like bread machine instructions, check the notes box below!
Check out my Raspberry Sweet Rolls for a yummy Easter brunch idea!
Why you’ll love this recipe:
- They are perfect for sharing with family and friends, whether you serve them warm from the oven or as part of an Easter brunch or dinner.
- They are soft, sweet, and have warm spices like cinnamon, nutmeg, and allspice, which gives them a delicious and comforting flavor.
What to serve with Hot Cross Buns?
Hot cross buns are delicious on their own, but you can also serve them with a variety of toppings or accompaniments. Some popular options include:
- Butter: Spread a little butter on top of the warm buns for a rich and creamy flavor.
- Jam or Jelly: Serve hot cross buns with your favorite jam or jelly for a fruity kick.
- Cream Cheese: Spread some cream cheese on top of the buns for a tangy and creamy flavor.
- Tea or Coffee: Hot cross buns are the perfect accompaniment to a hot cup of tea or coffee, especially in the morning or afternoon.
Did you know this Hot Cross Bun History?
Hot cross buns have a rich history that dates back to ancient times. The first recorded mention of these buns was during the 12th century when an Anglican monk baked them and marked them with a cross, in honor of Good Friday.
Since then, hot cross buns have been closely associated with Christian traditions, especially during the Easter season. But did you know that the origins of these buns can be traced even further back?
That’s right! The practice of baking bread with a cross dates back to pre-Christian times when the cross symbolized the four quarters of the moon.
These earlier versions of hot cross buns were offered to pagan deities as a symbol of the cycle of life and the changing seasons.
With the spread of Christianity, the symbolism of the cross was adapted to fit the new faith, and the bun became a symbol of the crucifixion.
Frequently Asked Questions
What is the significance of the cross on hot cross buns?
The cross on hot cross buns is said to symbolize the crucifixion of Jesus Christ, making these buns a popular Easter treat.
Can I use a different type of fruit in my hot cross buns?
Yes! While raisins or currants are traditional, you can experiment with different types of dried fruit, such as cranberries, apricots, or figs.
Can I make hot cross buns ahead of time?
Yes! Hot cross buns can be made a day or two in advance and stored in an airtight container. To reheat them, simply warm them up in the oven or microwave before serving. See my notes for freezer instructions.
Can I make hot cross buns without yeast?
While yeast is an important ingredient for creating the fluffy texture of hot cross buns, you can try using baking powder or a combination of baking powder and vinegar as a substitute. However, the texture and flavor may differ slightly from traditional hot cross buns.
Can I make hot cross buns without the cross on top?
Yes, you can omit the cross on top of the buns if you prefer. You can also use a different decoration, such as a circle of candied fruit or a dusting of powdered sugar.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Optional: you could do an egg wash (a beaten egg yolk brushed over the surface of the buns) if you would like to.
How do I store hot cross buns?
Store the buns in an airtight container at room temperature for up to 2 days. After that, store them in the refrigerator or freeze them for later. To reheat the buns, wrap them in foil and heat them in a 350°F (175°C) oven for 10-15 minutes.
Substitutions/Additions
These buns can be customized to suit your taste preferences. You can add different types of dried fruit or spices to the dough, or experiment with different glazes or decorations. Adding a little orange juice or orange zest bumps up the fruity flavor.
Instead of the sugar/water glaze try heating some apricot jam until runny and brushing that over the top. This makes an amazing alternative!
Bread machine instructions
1. Add all dough ingredients into the bread machine in the order as listed by the manufacturer.
2. Set a timer for 20 minutes if your machine doesn’t have a fruit addition timer built-in. Turn the machine on using “dough only” function.
3. After 20 minutes, add the spices, brown sugar and raisins.
4. When the dough cycle completes, remove the dough onto a well floured surface and divide into 16 roughly equal pieces. Roll them into balls, and place them on a baking stone (or cookie sheet lined with parchment). The balls of dough should touch each other.
5. Follow the instructions as from “make the crosses”
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Yeast. Use what you have! I use instant yeast for this recipe.
Instant/rapid rise yeast. This is the easiest yeast to use. No proofing, just add to your mixer with other ingredients.
Active dry yeast. Powdered yeast that you’ll need to dissolve in liquid like warm milk or warm water and bloom before use.
Fresh yeast. Comes in a block, you need to crumble it and dissolve in liquid to activate it. - Flour. I use both bread flour and whole wheat flour in this recipe. Bread flour can be switched out for all purpose flour if you prefer.
- Sugar. I use both brown sugar and white sugar in this recipe.
- Raisins. These can be switched out for currants, cranberries, or chocolate chips.
- Spices. I use cinnamon, nutmeg and allspice. But, if you don’t have nutmeg or allspice on hand and you do have pumpkin pie spice, use that.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Stand Mixer, fitted with a dough hook
- Baking Sheet lined with parchment paper
- Sharp Knife
- Piping bag, or zipper bag with a corner cut off
How to make Hot Cross Buns from Scratch
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the dough
Combine the dough ingredients in the bowl of a stand mixer or a large bowl if doing by hand – and knead at medium speed for about 10 minutes. The dough should pull away from the sides of the bowl.
Add the spices, brown sugar and raisins, and knead on low speed until elastic and smooth.
Let rise in a warm place for about an hour (dough will triple in size).
Turn the dough out onto a lightly floured surface and divide into 16 roughly equal pieces. Roll them into balls, and place them on a baking stone (or cookie sheet lined with parchment paper) or baking pan. The balls of dough should almost touch each other.
Make the crosses
In a small bowl, combine the flour and water until smooth.
Transfer the flour paste to a piping bag and pipe crosses onto the top of each bun.
Second Rise
Cover with plastic wrap (loosely) or a clean tea towel (aka kitchen towel)
Allow the buns to rise at room temperature a further 20 minutes (up to 30mins – they should double in size).
Bake and Glaze
Optional: you could do an eggwash (a beaten egg brushed over the surface of the buns) if you would like to.
Bake in a preheated oven 400°F for 20-25 minutes (buns should be a golden brown).
Meanwhile, make the shiny glaze by combining the sugar and water, and heat in the microwave or a saucepan until it forms a simple syrup.
Remove buns from the oven and while piping hot brush over the sugar glaze.
Cool on a wire rack, or devour immediately.
Freezing instructions
Once the buns have cooled completely, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
To thaw the buns, remove them from the freezer and let them come to room temperature. Once they are thawed, you can reheat them in the oven for a few minutes to refresh them. Alternatively, you can microwave the buns for a few seconds to warm them up.
More delicious baked goods recipes
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- Whole Wheat Dinner Rolls. Quick and easy to make, these deliciously soft Whole Wheat Dinner Rolls make the perfect amount for your family! They make a hearty side to any dinner. Yum!
- Homemade Hamburger Buns. These soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
- 30 Minute Dinner Rolls – Make these dinner rolls from scratch in just about 30 minutes!! These are great for holidays, weeknights, basically – any time you need them. Using a stand mixer and simple ingredients, you can have these homemade rolls on the table FAST!!
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Hot Cross Buns
Recommended Equipment
Ingredients
Dough
- 1 tablespoon instant yeast
- 1 tablespoon white sugar
- 1 teaspoon salt
- 3 cups bread flour
- 1/2 cup whole wheat flour
- 2 tablespoons butter (melted)
- 1 1/4 cups water (warmed to lukewarm not hot)
- 1 egg (lightly beaten)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 cup light brown sugar
- 1 cup raisins
Crosses
- 1/2 cup all-purpose flour
- 1/4 cup water
Glaze
- 1/4 cup white sugar
- 2 tablespoons water
Directions
MAKE THE DOUGH
- Combine the dough ingredients in your stand mixer or a large bowl if doing by hand – and knead for about 10 minutes.1 tablespoon instant yeast, 1 tablespoon white sugar, 1 teaspoon salt, 3 cups bread flour, 1/2 cup whole wheat flour, 2 tablespoons butter, 1 1/4 cups water, 1 egg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 1/4 cup light brown sugar, 1 cup raisins
- Add 1/2 teaspoon ground allspice, 1/4 cup light brown sugar, and 1 cup raisins, and knead until elastic and smooth.
- Let rise in a warm place for about an hour (dough will triple in size).
- Turn the dough out onto a lightly floured surface and divide into 16 roughly equal pieces. Roll them into balls, and place them on a baking stone (or cookie sheet lined with parchment) or baking pan. The balls of dough should almost touch each other.
MAKE THE CROSSES
- In a small bowl, combine 1/2 cup all-purpose flour and 1/4 cup water until smooth.
- Transfer to a zip lock bag, seal. Snip off the corner and pipe the crosses onto the surface of the buns.
- Cover with plastic wrap (loosely) or a clean kitchen towel.
- Allow the buns to rise at room temperature a further 20 minutes (up to 30mins – they should double in size)
BAKE & GLAZE
- Bake in a preheated oven 400°F for 20-25 minutes (buns should be a golden brown).
- Meanwhile, make the glaze by combining 1/4 cup white sugar and 2 tablespoons water, and heat in the microwave or a saucepan until it forms a simple syrup.
- Remove buns from the oven and while piping hot brush over the sugar glaze.
- Cool on a rack.
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Notes
1. Add all dough ingredients into the bread machine in the order as listed by the manufacturer.
2. Set a timer for 20 minutes if your machine doesn’t have a fruit addition timer built-in. Turn the machine on using “dough only” function.
3. After 20 minutes, add the spices, brown sugar and raisins.
4. When the dough cycle completes, remove the dough onto a well floured surface and divide into 16 roughly equal pieces. Roll them into balls, and place them on a baking stone (or cookie sheet lined with parchment). The balls of dough should touch each other.
5. Follow the instructions as from “make the crosses”
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally posted in 2016 and has been updated in 2020 and 2023
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