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5.0 from 9 votes

Hot Cross Buns

Tender, soft Hot Cross Buns with a spiced dough with raisins are a traditional Easter recipe.

Prep Time
20 mins
Cook Time
20 mins
Rising Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 15
Calories: 361 kcal
Course: Side Dish
Cuisine: American

Ingredients

Buns
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ¾ c. warm milk about 105-110 degrees F
  • ¼ c. granulated sugar
  • 3-3 ½ c. all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • 1 tsp salt
  • ¼ c. unsalted butter softened
  • 2 large eggs room temperature
  • 1 c. raisins plumped in hot water and drained
Glaze
  • 1 large egg
  • 1 Tbsp milk
  • Icing
  • 1 ½ cups powdered sugar
  • 4-5 teaspoons milk

Instructions

    Cup of Yum
  1. In a small bowl, add milk and sugar, sprinkle yeast over the top of mixture. Let set until foamy, about 5 minutes.
  2. In a large mixing bowl, whisk together 3 cups flour, cinnamon, allspice and salt.
  3. Then create a well in the center of flour mixture. Add yeast mixture, butter and eggs.
  4. Mix together using a stand mixer or wooden spoon until well combined.
  5. Stir in plumped raisins until well incorporated.
  6. Turn dough onto floured surface to knead or use the dough hook on stand mixer to knead the dough.
  7. Add more flour if it is sticky a little at a time. Form a ball and place back into mixing bowl.
  8. Cover with plastic wrap and place in warm area to rise until doubled, about 1 hour.
  9. Coat 13x9 inch baking dish with butter.
  10. Punch down dough and turn onto floured surface. Then divide dough evenly and shape into balls, about 14-16 dough balls.
  11. Place balls on baking sheet, cover with towel and let rise until doubled, about 30-45 minutes
  12. Preheat oven to 375 degrees F.
  13. Optional: score the top of the rolls using a knife with a cross pattern
  14. In a small bowl, whisk together glaze ingredients until smooth then brush over the top of the buns.
  15. Place in preheated oven and bake for 20-25 minutes at 375 degrees F or until lightly browned.
  16. Remove from oven and let cool slightly, transfer to wire rack to cool completely.
  17. In a small bowl, whisk together ingredients for icing, it should be thin enough to pipe onto buns easily but not too thin.
  18. Transfer to plastic bag and snip off the corner of the bag. Pipe a cross onto each bun. Allow icing to set to firm up.
  19. Store in airtight container

Notes

  • Yeast Tips: Before you make the rolls, double-check the expiration date for the yeast. If it’s expired, toss it and use a new packet. Also, be sure to use warm milk between 105 to 110°F – if it’s too hot, it can kill the yeast. If it’s too cold, it might not activate.
  • You don’t need a stand mixer! It is a lot easier to make and knead the dough with a mixer, but you can mix the dough with a spoon and knead it by hand. It will just take longer.
  • Storage Tip: Hot cross buns will keep in an airtight container for two to three days. I wouldn’t’ make them more than a day in advance – that way they’re really fresh when you serve them

Nutrition Information

Calories 361kcal (18%) Carbohydrates 71g (24%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 43mg (14%) Sodium 180mg (8%) Potassium 227mg (6%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 170IU (3%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 71g 24%
Protein 8g 16%
Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 43mg 14%
Sodium 180mg 8%
Potassium 227mg 5%
Fiber 3g 12%
Sugar 17g 34%
Vitamin A 170IU 3%
Vitamin C 1mg 1%
Calcium 37mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.