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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
Hi Natasha! I love all your recipes! Question about this one. I found the raisins didn’t mix in well, I had to take the dough out of my kitchen aid and knead them in on the counter. Could I add them earlier? Maybe as I’m adding in the flour cup by cup.
HI Bobbin, did your dough look more dry than what is shown in the photo? Make sure to measure by spooning it into the measuring cup and leveling off the top. If you dip your measuring cup directly into the flour bin, you can get up to 25% too much flour.
I measured the flour well, and it didn’t seem dry….. but it’s the raisins that wouldn’t incorporate . Can I add them earlier in the process. thanks
I haven’t tried incorporating them earlier but it may work. If you experiment, let me know how you liked the recipe.
I do when I make raisin bread so would expect it to work with these as well. Sometimes they get a little broken up which isn’t a problem for anyone I make it for so it might not be for you either.
These are absolutely delicious! I used 1 cup Craisins and instant yeast (followed recipe the same as for normal yeast).
Turned out beautifully, I just added a little more nutmeg, cinnamon than called for in the recipe & added some clove
This recipe was absolutely awesome! I added a pinch of cardamom which is my go to spice. I made them a bit smaller than buns.
Hi! Could I prep the dough the night before? Just pop in the fridge after the first proof and when they’re formed? What would you recommend the following morning for the second proof? Thanks so much!!
HI Jane, 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.
Made these yesterday and they were sooooo easy and oh my gosh, SOOOO delicious! This was a perfect recipe. I left off the frosting/glaze because I thought it would be too sweet for a dinner roll and they reminded me of super soft cinnamon raisin bread. Can’t wait to make them again. Thank you for sharing ❤️
These were so great when I made them last year! Question: If I wanted to make mini-version, 24 smaller ones instead of 12, how would that affect the bake time?
Hi Eden! You can definitely make them smaller but I don’t have the exact timing for that, I’m sorry. You’ll have to keep an eye on them As they bake.
I just made these for Good Friday. They came out beautiful! Used a glass 9×13 because I don’t have metal one. Nice and brown. I also mixed the icing in the zip loc bag-no mess.
I’m so glad you love how they turned out, Elizabeth! That’s so great! Thank you so much for sharing that with me.
can you freeze the buns after they are cooked? i love hot cross buns and want to make them for easter dinner…trying to reduce all the last minute cooking so freezing ahead would really help.
Hi Bonnie, I haven’t tried freezing them to advise. I have refrigerated leftovers and reheated them the next day.
I found that there wasn’t any cinnamon taste and the yeast taste was over powering. They did raise to a nice size and the texture was spot on too. I used Organic Ceylon cinnamon, which can be sweeter and milder, perhaps I needed to use 1 whole heaping teaspoon.
Hi Natasha, I agree that measuring correctly is very important so I always weigh my ingredients. It would be very helpful if you gave the weights. My first step is always to convert to grams.
Hi Jackie! Click on the “metric” button in the recipe card for the conversion.
Hi Natasha, I have been looking for a good recipe for hot cross buns and came across yours, I really like how you explain the information. Can you use rapid yeast and how much, lastly what kind of salt. It will be my first time making them. thank you for your time.
Hi Sandra! 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!
Hi Natasha I absolutely love these bun! I made them last night & they disappeared out the dish like magic.Now my siblings all wants me to be the designated hot cross bun maker for Good Friday.My question is can I quadruple this recipe & if yes do I have to quadruple the yeast & Can I bake these bun on a baking sheet? Again thank you for an awesome perfect recipe.
Hi Linda, it will be best to make it in batches, but if you do multiply the recipe, then yes, ensure to increase all ingredients but the amount.
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!
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!
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
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.
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.
Thank you for your lovely review, Neydene! I’m so glad you enjoyed it!
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.
Sounds good and I’m glad you enjoyed it!
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.
Thanks for your lovely review, Carrie. It means a lot to us!
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
It’s my pleasure and I’m happy that you loved this recipe!
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!
Thank you for sharing, we’re so happy that you all enjoyed this recipe!