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Hot Cross Buns Recipe

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

Hot Cross Buns Recipe

4.97 from 195 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
Natasha's Kitchen Cookbook

 

♥ 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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.97 from 195 votes (115 ratings without comment)

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Comments

  • Bobbin
    April 1, 2024

    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.

    Reply

    • Natasha
      April 1, 2024

      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.

      Reply

      • Robyn scott
        April 5, 2024

        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

        Reply

        • Natashas Kitchen
          April 6, 2024

          I haven’t tried incorporating them earlier but it may work. If you experiment, let me know how you liked the recipe.

          Reply

        • PJC
          May 5, 2024

          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.

          Reply

  • Carol
    March 31, 2024

    These are absolutely delicious! I used 1 cup Craisins and instant yeast (followed recipe the same as for normal yeast).

    Reply

  • Candice
    March 30, 2024

    Turned out beautifully, I just added a little more nutmeg, cinnamon than called for in the recipe & added some clove

    Reply

  • Melissa Clay
    March 30, 2024

    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.

    Reply

  • Jane
    March 30, 2024

    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!!

    Reply

    • Natasha
      March 30, 2024

      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.

      Reply

  • Michelle
    March 29, 2024

    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 ❤️

    Reply

  • Eden
    March 28, 2024

    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?

    Reply

    • NatashasKitchen.com
      March 28, 2024

      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.

      Reply

  • Elizabeth
    March 28, 2024

    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.

    Reply

    • Natashas Kitchen
      March 28, 2024

      I’m so glad you love how they turned out, Elizabeth! That’s so great! Thank you so much for sharing that with me.

      Reply

  • bonnie campbell
    March 25, 2024

    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.

    Reply

    • Natasha's Kitchen
      March 26, 2024

      Hi Bonnie, I haven’t tried freezing them to advise. I have refrigerated leftovers and reheated them the next day.

      Reply

  • Trish
    March 23, 2024

    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.

    Reply

  • Jackie
    March 23, 2024

    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.

    Reply

    • NatashasKitchen.com
      March 23, 2024

      Hi Jackie! Click on the “metric” button in the recipe card for the conversion.

      Reply

  • Sandra Morris
    March 19, 2024

    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.

    Reply

    • NatashasKitchen.com
      March 20, 2024

      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!

      Reply

  • Linda
    March 10, 2024

    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.

    Reply

    • Natashas Kitchen
      March 11, 2024

      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.

      Reply

  • 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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