Hot Cross Buns Recipe. I loved how super fluffy these are! Great Easter tradition! @natashaskitchen

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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!

Hot Cross Buns Recipe. I loved how super fluffy these are! Great Easter tradition! @natashaskitchen

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

Hot Cross Buns Recipe

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.

Hot Cross Buns Recipe-6

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).

Hot Cross Buns Recipe-7

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.

Hot Cross Buns Recipe-8

Hot Cross Buns Recipe-9

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.

Hot Cross Buns Recipe-10

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).

Hot Cross Buns Recipe-11

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

Hot Cross Buns Recipe-12

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.

Hot Cross Buns Recipe-13

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. I loved how super fluffy these are! Great Easter tradition! @natashaskitchen

Natasha's Kitchen Cookbook

Hot Cross Buns Recipe

4.98 from 173 votes
Author: Natasha of NatashasKitchen.com
Hot Cross Buns Recipe. I loved how super fluffy these are! Great Easter tradition! @natashaskitchen
Hot Cross Buns are sweet rolls, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. They were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.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!
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes

Ingredients 

Servings: 12 large 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 (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

If kneading by hand, use a wooden spoon to stir at step 4, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.

Nutrition Per Serving

262kcal Calories46g Carbs5g Protein5g Fat3g Saturated Fat52mg Cholesterol122mg Sodium124mg Potassium1g Fiber14g Sugar200IU Vitamin A0.3mg Vitamin C33mg Calcium2mg Iron
Nutrition Facts
Hot Cross Buns Recipe
Amount per Serving
Calories
262
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
52
mg
17
%
Sodium
 
122
mg
5
%
Potassium
 
124
mg
4
%
Carbohydrates
 
46
g
15
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
5
g
10
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread
Cuisine: American
Keyword: Hot Cross Buns
Skill Level: Medium
Cost to Make: $
Calories: 262

 

♥ 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

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Hot Cross Buns Recipe. I loved how super fluffy these are! Great Easter tradition! @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Mary Denton
    November 7, 2023

    Natasha, I have tried your meatloaf plus one of your scone recipes and they are absolutely fabulous! Now I want to try your hot cross bun recipe. I loved your testimony about the Easter season. Not many people publicly recognize that it is a time to remember Jesus Christ and his sacrifice for our sins. Bravo! Be bold, be brave, and may you continue to have much success!

    Reply

    • Natashas Kitchen
      November 7, 2023

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Mary! God Bless you!

      Reply

  • Audrey Hardin
    April 18, 2023

    I’m not going to rate this recipe as it could be my lack of skills ! I followed the recipe for these buns and had to toss them out hoping a would kill o squirrel lol! Can you please tell me what could have made them tough and dense. I used all fresh ingredients. I followed the recipe as shown in the video. I love all your recipes an did not any to drop your rating in just this one mishap on my part . Thank X

    Reply

    • NatashasKitchen.com
      April 18, 2023

      Hi Audrey! Make sure to let them rise in a warm environment (about 100˚F) since a cold room will make the rise very slow. Also, make sure you aren’t adding hot liquids to the yeast which can deactivate the yeast so it doesn’t rise. Also, did your yeast get bubbly in step 2? That is indicative of whether the yeast is functioning properly.
      Besides that, be sure to measure your ingredients correctly, if you use too much flour they will be dry, and dense, and the dough would be tough to work with. I hope that helps troubleshoot or gives you a starting point to figuring out what possibly could have gone wrong.

      Reply

  • Naydene Koekemoer
    April 10, 2023

    I love all your recipes Natasha! I made 2 batches one without raisins and decided to double up on the spices. I also added mixed spice same ratio as cinnamon and everyone loved them. Next time I’ll definitely double up on spices again, it was lovely. Keep the recipes coming, I enjoy your videos.

    Reply

    • Natashas Kitchen
      April 10, 2023

      Thank you for your lovely review, Neydene! I’m so glad you enjoyed it!

      Reply

  • Yasmine Sonnenberg
    April 10, 2023

    Excellent, I just made them yesterday and the recipe works well. The only thing is that next time, I will melt the butter with the milk, it does not work the way the recipe has it in step 3.

    Reply

    • Natasha's Kitchen
      April 10, 2023

      Sounds good and I’m glad you enjoyed it!

      Reply

  • Carrie Snavely
    April 9, 2023

    I searched through a number of recipes for hot cross buns before settling on this one, and it did not disappoint! I made it exactly as it was written, but added some ground ginger along with the spices. I actually made them yesterday and covered them with plastic wrap and a towel and refrigerated them overnight so I could bake them this morning. After sitting out for a few hours, they were ready to bake and they were WONDERFUL! This is a great recipe.

    Reply

    • Natasha's Kitchen
      April 9, 2023

      Thanks for your lovely review, Carrie. It means a lot to us!

      Reply

  • Andrea Bezuidenhout
    April 9, 2023

    The buns were awesome, soft and moist, I think it needed a little more spice, but that’s a personal preference most of the time and can easily be added. I did add some candied citrus. Thanks for sharing, it really is a great recipe! <3

    Reply

    • Natasha's Kitchen
      April 10, 2023

      It’s my pleasure and I’m happy that you loved this recipe!

      Reply

  • Renee Graham
    April 8, 2023

    I just made these tonight for Easter morning breakfast, tomorrow. I doubled it to make sure there’ll be plenty. 😉 Hubby & I each had 2 while they were still warm. They are amazing! So light & tender. This recipe is a definite ’keeper” and will be the one I use from now on. Thank you! so much!

    Reply

    • Natasha's Kitchen
      April 10, 2023

      Thank you for sharing, we’re so happy that you all enjoyed this recipe!

      Reply

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