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Happy Easter! Easter is probably THE most important holiday that Christians celebrate. It’s not about the commercialized bunny, or the eggs, although those traditions can be fun.
It’s so important to us that our family understands Easter is about Jesus Christ’s death, burial and resurrection through which he paid the penalty for sin so everyone who believes in Him has eternal life with Him. It’s a glorious thing and such good news! These hot cross buns help to share the story.
I admit glazing skills were not optimal since I was racing to get these done. Baking with a newborn is tricky. You never know when baby will wake up and when she does, she definitely makes her demands known. Don’t worry, your buns will be cuter :).
If you have any leftovers, you can cut them in half and make a really scrumptious French toast or just sauté the halves in butter on a skillet and enjoy with your morning coffee- so yum!
These are sweet rolls. I use the basic dough recipe from my Portuguese Easter Bread, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. Hot Cross Buns were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.
Ingredients for Hot Cross Buns:
1/2 cup raisins, currants, or craisins + 1 cup boiling hot water
3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine)
1/2 cup white sugar + 1/2 tsp sugar
1/4 cup (4 Tbsp) unsalted butter, softened 15 seconds in microwave
1/2 tsp salt
1 envelope active dry yeast (about 3/4 Tbsp or 2 1/4 tsp) – I used Red Star Yeast
2 large eggs, well beaten
3 1/2 cups unsifted all-purpose flour *measured correctly
1/4 tsp ground cinnamon
1/8 tsp (a large pinch) ground nutmeg
For the Egg Wash:
1 egg, well beaten with 1 tsp water
For the Glaze:
1/2 cup Powdered sugar mixed with 2 1/2 tsp Milk
How To Make Hot Cross Buns:
1. In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
2. In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
3. In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
4. Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
If kneading by hand, use a wooden spoon to stir, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.
5. Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
6. Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9×13″ baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed
7. Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
8. Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.
Hot Cross Buns Recipe

Ingredients
- 1/2 cup raisins, currants, or craisins + 1 cup boiling hot water
- 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine)
- 1/2 cup white sugar + 1/2 tsp sugar
- 1/4 cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave
- 1/2 tsp salt
- 1 envelope active dry yeast, about 3/4 Tbsp or 2 1/4 tsp - I used Red Star Yeast
- 2 large eggs, well beaten
- 3 1/2 cups unsifted all-purpose flour
- 1/4 tsp ground cinnamon
- 1/8 tsp a large pinch ground nutmeg
For the Egg Wash:
- 1 egg, well beaten with 1 tsp water
For the Glaze:
- 1/2 cup powdered sugar mixed
- 2 1/2 tsp milk
Instructions
- In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
- In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
- In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
- Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
- Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
- Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
- Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
- Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.
Notes
Nutrition Per Serving
♥ FAVORITE THINGS ♥
*I love my stacking measuring spoons – I just wash the ones I use.
*Also great for rectangular cakes, this Cuisinart 9×13 non-stick cake pan
*These OXO stacking bowls are multi-purpose and so handy!
*We sure enjoy our Wusthof knife block set. Great knives are essential.
*Red Stand Mixer from KitchenAid: 6 Qt. Professional 600 Series
This was the first time I’ve ever made hot cross buns. I followed the recipe exactly and they turned out perfect! All I can say is wow. They’re so easy to make and absolutely delicious. Plus, I love the Christian meaning and tradition behind them! ❤️ thanks again for a great recipe, Natasha! 😊
That’s so great to hear, Lilli! Thank you for the feedback.
I made these at Easter and they were the best I’ve ever made. Thanks Natasha.
Hi, I made these for Easter and they were delicious but a little dense. I’m sure it was user error and I want to try them again. Any tips on how to make them lighter and fluffier?
Hi Jennifer, did they rise as expected in the steps? Also if you saw good rise, make sure not to overproof either which can exhaust the yeast. Proofing in an oven that is too hot can have that same effect. I hope that helps for next time!
OMG, they are delicious, good rise, looks & tastes like they’re from a commercial bakery. This was also my first attempt to make them. Plumped the craisens with sweet wine & added half cup of leftover fruitcake citron, it could take a little more citron. The icing made the exact amount to pipe on the crosses.
We loved them! My first try ever for Hot Cross Buns and easy to make.
Thank you for trying my recipe, Janice! I’m so glad you loved them.
Delicious, ate one hot out of the oven, and I’m looking forward to having another with a hot cup of coffee in the morning. My first time making hot cross buns.
HI Heather, I’m so happy you loved the Hot Cross Buns. Happy Easter!
Can you make the dough the night before and bake in the morning? Thank you, Valerie
Hi Valerie, to make these ahead: Instead of letting them sit for the final proof at room temperature, you could cover and refrigerate them overnight. The next day, bring them to room temperature, keeping them covered and allow them to complete their final rise until they are puffed, which may take longer due to the cold dough. Before baking, brush with egg wash and bake as instructed above.
I make these every year, Happy Easter! Христос Воскрес! They turn out fluffy and delicious. Very easy to make too (I used to be terrified of yeast and dough), so I truly mean this recipe is easy. Tip: do not double recipe if you have a standard mixing bowl 😀
That’s so great! Thank you so much for sharing that with us, Inga! Happy Easter!
Can I use rapid rise yeast? That’s all I have, but can go to the store if regular yeast is best.
Hi Liz! I have not tested it myself but here is what one of my readers shared, “I used the same amount of milk but slightly less yeast since it was the instant kind. I used 1.5 tsp for this recipe. They came out great! I also added a little candied orange peel and a few sultanas. Our household is all English and Australian and these reminded us of the ones we get at home! Thank you for the recipe!” I hope you find this helpful!
I don’t have a stand mixer, but I have a hand mixer that also has dough hook attachments. Will a hand mixer work just fine or will I have to deal with kneading by hand? Thank you
Hi Michelle! It will likely be too much for a hand mixer to handle.
I used fast acting dried yeast and added it to the warm milk and it didn’t rise. My wife tells me I shouldn’t have used fast acting yeast with the warm milk. Might be good to add a note about this in the recipe
Hi Mike! I wonder if it was too warm. Yeast needs warmth to “wake up” and start feeding on sugars. Around 100°F to 110°F is a good range, but warmer than that will kill the yeast.
My hand mixer handled it just fine and the buns came out perfectly.
So good and so easy. I had a go-to hot cross bun recipe for years, but will be switching to this one now! Thank you!
That’s so great to hear, C!