No Knead Hot Cross Buns
User Reviews
4.6
87 reviews
Excellent
No Knead Hot Cross Buns
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No Knead Hot Cross Buns are soft, spiced sweet buns studded with shredded apple and flavored with cinnamon, nutmeg, and allspice. The dough requires no kneading, instead resting to develop gluten and rise before baking. The buns are traditionally topped with cinnamon icing after baking, adding a creamy sweetness to their warm spice notes and tender crumb.
Description
This recipe incorporates peeled, cored, and shredded apples into a spiced dough made from flour, sugar, warm milk, yeast, and warming spices like cinnamon, nutmeg, and allspice. Salt and eggs enrich the dough, while melted butter adds moisture. The apples are salted and squeezed to remove excess liquid to control the dough's hydration. After mixing, the sticky dough rests to rise in a warm, draft-free environment, eliminating the need for kneading. Once risen, the dough is shaped into buns and baked until golden.
The buns are finished with a cinnamon sugar glaze during baking and a cinnamon icing made from cream cheese, butter, powdered sugar, cinnamon, vanilla, and water once cooled. This icing adds a creamy spice note and moist richness that complements the soft texture and subtle fruitiness from the apples.
These buns are traditionally enjoyed during certain holidays but also serve as a flavorful spiced treat for any time. Techniques like proofing the dough in a warm oven help ensure good rise and texture. Instant yeast can be used, with active dry yeast requiring extra activation. Storing yeast properly keeps it fresh for consistent baking results.
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Ingredients
Buns
- 5 medium apple peeled, cored and shredded (I used Gala apples
- 1 teaspoon salt
- 2 cups milk lukewarm, I used 2%
- ½ cup granulated sugar
- 1 tablespoon instant yeast or active dry yeast
- 6 cups all-purpose flour flour
- 1 teaspoon salt
- ½ teaspoon nutmeg ground
- ½ teaspoon allspice
- 1 teaspoon cinnamon ground
- 3 large egg
- 6 tablespoon butter unsalted, melted
Cinnamon Sugar Glaze
- ⅓ cup water
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon ground
Cinnamon Icing
- ¾ cup icing sugar same as confectioners sugar or powdered sugar
- 3 tablespoon cream cheese at room temperature
- 1 tablespoon butter unsalted, at room temperature
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon water
Instructions
Make dough
- Place the shredded apples on 4 sheets of paper towels in a strainer, and place the strainer inside a bowl. Sprinkle 1 tsp of salt over the apples and stir them. This will release the liquid from the apples, this way we can control the liquid in the dough. Let them sit for 5 minutes, then squeeze the juice from the apples, as much as you can. Keep the juice, in case you need more liquid for the dough.
- In a medium size bowl, whisk the warm milk with the sugar and yeast. Let it rest for 5 minutes. If using active dry yeast, it might take longer for the yeast to activate, 10 to 15 minutes. See notes for more info.
- In another large bowl add the flour, the other tsp of salt, nutmeg, allspice and cinnamon then whisk until fully incorporated. Stir in the shredded apple.
- To the bowl with the milk and yeast add the eggs, butter and whisk well. Add this to the flour mixture. Mix well with a wooden spoon until well combined. You should have a thick sticky dough, see video. Cover with a clean kitchen towel and let it rest until doubled in size, for about 1 hour. See notes for tips.
Form Balls
- Line a 16.5 x 11.38 x 1 inches baking sheet with parchment paper.
- Remove the towel from the dough and sprinkle with some flour over the top. Also dust your work surface and hands with flour. Place the dough on the work surface and shape it into a log. Cut it into 24 equal pieces.
- To shape each piece into a roll, take a piece and flatten it with your palm or fingers. Fold it up into a ball by pinching the sides together, turn it over and roll it briefly. See video.
- Place the bun with the smooth side up onto the prepared baking sheet. Repeat with remaining dough pieces and line them up 4 x 6.
- Cover the baking sheet with a clean kitchen towel and let the rolls rise a second time for about 30 minutes. Do NOT let them rise longer, you only want them to rise about 50% to 75% more as they will finish rising in the oven.
- About 10 minutes before the rolls are done rising, preheat your oven to 350℉. Place the baking sheet in the oven and bake the rolls for 25 minutes or until golden brown.
Cinnamon Sugar Glaze
- In a small sauce pan add all the glaze ingredients and heat over medium heat. After it comes to a boil, turn down the heat and cook for another 3 minutes. All the sugar should be dissolved and the glaze should have thickened a bit. Remove from heat and set aside. The glaze should thicken more as it cools.
- Once the hot cross buns are done baking, remove them from the oven and immediately brush them with the glaze. Let them cool for 10 minutes.
Cinnamon Icing
- Whisk all the icing ingredients together and transfer the icing to a piping bag or ziploc bag. Snip the piping bag or a corner of the ziploc bag.
- Pipe crosses onto the buns with the icing.
Notes
- The traditional crosses on Hot Cross Buns are made from a simple flour and water paste piped on before baking; this recipe uses cinnamon icing instead.
- For controlled dough rising, preheat your oven to 150–200°F, turn it off, and place the covered dough inside for 30 minutes to 1 hour.
- You may use instant yeast or active dry yeast; active dry yeast requires activation in warm liquid and more resting time.
- Ensure milk temperature is between 105°F and 110°F to properly activate yeast without killing it.
- Check yeast expiration dates and store unopened yeast in a cool, dry place or refrigerated; once opened, refrigerate or freeze in airtight containers.
- Allow frozen yeast to reach room temperature before use to maintain effectiveness.
Nutrition Information
Show Details
Serving
1hot cross bun
Calories
232kcal
(12%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
35mg
(12%)
Sodium
222mg
(9%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
200IU
(4%)
Vitamin C
1.7mg
(2%)
Calcium
39mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1hot cross bun | |
| Calories | 232kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 222mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
87 reviews
Excellent
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