Hot Cross Buns
Soft, lightly spiced, and filled with sweet raisins and a hint of citrus, Hot Cross Buns are a timeless treat that brings warmth and tradition to any table.
The combination of cinnamon, nutmeg, and orange zest creates a comforting aroma, while the tender dough bakes up golden brown with a signature cross on top.
Whether you make them for Easter or just because, these homemade buns are worth the effort—and taste better than anything from the store.
Hot Cross Bun Recipe Highlights
- Soft and Fluffy with a Warm Spice Blend
- Made with Simple, Pantry-Friendly Ingredients
- Traditional Easter Favorite with a Homemade Touch
- Dough Can Rise Overnight for Easy Morning Baking
- Perfectly Sweet with a Light Citrus Flavor
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
YEAST – This recipe uses dry active yeast, which needs to be activated before adding it to the dough. Proofing it in warm water with a little sugar ensures it’s alive and ready to help the buns rise properly. If your yeast doesn’t foam up during this step, it’s likely expired or inactive.
SUGAR – Granulated sugar is used in two places: a small amount is mixed with the yeast to help it activate, and the rest is added to the dough for sweetness. It also contributes to the buns’ golden brown color by encouraging caramelization while baking.
BUTTER – Unsalted butter adds richness and keeps the dough soft and tender. Since salted butter has varying salt levels, using unsalted gives better control over the flavor. If using salted butter, reduce the added salt slightly.
MILK – Warming the milk before adding it to the dough helps dissolve the ingredients and keeps the yeast active. It also adds moisture, making the buns softer than if water were used alone. Whole milk or 2% both work well for this recipe.
FLOUR – All-purpose flour gives the buns structure while keeping them light and fluffy. Adding the flour gradually prevents a dense dough, and kneading helps develop the gluten for a soft, chewy texture. When you measure the flour make sure to stir the flour to loosen it and then spoon it into your measuring cup. Make sure to level it off.
EGGS – Eggs provide structure and help create a rich, slightly chewy texture. Adding them one at a time allows for better incorporation into the dough, resulting in a smoother consistency.
SPICES & ORANGE ZEST – Cinnamon and nutmeg give these buns their classic warm, spiced flavor. The orange zest adds a subtle brightness that balances the richness of the dough and enhances the overall taste.
How To Make Hot Cross Buns
Please check the printable recipe card below for more detailed instructions.
- Activate the yeast by mixing it with warm water and a little sugar. Let it sit until foamy.
- Warm the milk, butter, remaining sugar, and salt. Combine with flour and spices, then mix in the yeast mixture, eggs, raisins, and orange zest.
- Knead the dough until smooth and elastic. Let it rise in a warm place until doubled in size.
- Divide the dough into 15 equal pieces and shape into buns. Let them rise again until puffy.
- Pipe the flour paste crosses over the buns, then brush with egg wash.
- Bake at 375º Fahrenheit for 25 minutes until golden brown. Let cool slightly before serving.
Leftovers and Storage
STORE – Transfer the Hot Cross Buns to an airtight container and store them at room temperature for up to 3 days. You can store them in the refrigerator in an airtight container for up to 5 days.
FREEZE – To freeze the buns, place them on a baking sheet and place them in the freezer for 30 minutes. Remove them from the freezer and transfer them to a freezer-safe container. Label them and store them in the freezer for up to 3 months.
MAKE AHEAD – You can make the dough the night before and allow it to rise in the refrigerator overnight. Remove the dough from the fridge the next day, and allow the dough to come to room temperature before shaping and baking the buns.
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Serving Suggestions
WARM WITH BUTTER AND JAM – Spread a generous amount of butter over a freshly baked Hot Cross Buns and add your favorite jam for a simple yet classic way to enjoy them. Strawberry, apricot, or orange marmalade pair beautifully with the warm spices.
WITH TEA OR COFFEE – Serve these buns alongside a hot cup of tea or coffee for a cozy afternoon treat. The subtle sweetness and spice complement black tea, chai, or a rich espresso.
LIGHTLY TOASTED WITH HONEY OR BUTTER – Slice a Hot Cross Bun in half and toast it until golden. A drizzle of honey or an extra pat of butter melts into the warm bread, making every bite even better.
WITH A SWEET GLAZE – For extra indulgence, brush the tops with a powdered sugar glaze while they are still warm. A simple mix of powdered sugar and milk adds a touch of sweetness that makes them even more irresistible.
Recipe Success Tips
CHECK YOUR YEAST – If your yeast doesn’t foam up after a few minutes in warm water and sugar, it might be inactive. Starting with strong yeast gives your buns the best rise and texture.
ADD FLOUR GRADUALLY – Adding too much flour too fast can lead to dense, dry buns. Go slowly and stop when the dough is soft, slightly sticky, and pulls away from the bowl.
LET IT RISE FULLY – Patience pays off here. The dough should double in size before shaping. If your kitchen is cool, let it rise a little longer—it’s worth it for that fluffy texture.
BAKE UNTIL GOLDEN AND HOLLOW-SOUNDING – The tops should be golden brown and the buns should sound hollow when tapped. That’s how you know they’re done.
THICKEN YOUR PASTE IF NEEDED – If the crosses disappear while baking, your paste may have been too thin. A thicker paste holds its shape better in the oven.
Commonly Asked Questions
Why is my dough not rising?
MAKE SURE YOUR YEAST IS FRESH – In the first step, proofing the yeast will show you if your yeast is fresh or not. You want to see bubbles and a foam to develop.
LIQUID INGREDIENTS GOT TOO HOT – You don’t want your liquids to get above 110º Fahrenheit. Yeast is living and it can be burnt if it gets too hot. Try to aim for your liquid mixtures to be between 90º-100º Fahrenheit.
Why is my dough too sticky?
You do want your dough to be slightly sticky but if the dough is not holding its shape and is excessively wet add a small amount of flour (1-2 tablespoons at a time) to the dough while kneading.
Why are my Hot Cross Buns dry and not fluffy?
The dough didn’t get enough time to rise. You really want the dough to rise until it doubles in size. This might take longer if your home is colder. Too much flour was added. Slowly add the flour in so too much flour isn’t added.
Why are my Hot Cross Buns dry?
They may have been over-baked, you will want to bake them until they are golden brown. Check for the buns to be done by tapping on them. You want them to sound hollow.
Why did my cross disappear?
If your paste is too runny it could have blended into the dough. You want the mixture to be a thick paste.
What can I use for the glaze?
Simple powdered sugar milk glaze works well. You can also use apricot jam, honey or even a simple syrup which is equal parts sugar and water boiled into a syrup. Apply the glaze when the buns are warm for a beautiful shiny finish.
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Hot Cross Bun Recipe
Ingredients
Dough
- 2 ¼ teaspoons dry active yeast
- ¼ cup water warm – 90º Fahrenheit
- ⅓ cup granulated sugar divided
- ½ cup milk 2%
- ½ cup butter unsalted
- ½ teaspoon salt
- 5 ½ cups all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 large eggs room temperature
- ⅔ cup raisins
- 1 teaspoon orange zest zest of ½ orange
Flour paste
- ½ cup all-purpose flour
- ⅓ cup water
Instructions
MAKING THE DOUGH
- In a small bowl add the dry active yeast, warm water (warmed to no higher than 90º Fahrenheit), and 1 tablespoon of sugar. Stir to combine. Set aside for 3-5 minutes to allow the yeast to activate.
- In a saucepan add the remaining sugar, milk, butter, and salt. Set over medium heat and warm the mixture until it reaches about 90º Fahrenheit. The mixture will be warm to the touch but not hot and the butter will just start to melt.
- Add and combine 2 cups of flour, cinnamon, and nutmeg into the bowl of a stand mixer.
- Pour the yeast mixture and then milk mixture into the bowl. Use the whisk attachment and stir to combine. Add the eggs one at a time, stirring between each addition. Replace the whisk attachment with the dough hook attachment.
- Slowly add the remaining flour ⅓ cup at a time allowing the flour to become fully incorporated before adding more. Enough flour has been added when the dough remains sticky but begins pulling away from the sides of the bowl. Add the raisins and orange zest.
- Set the stand mixer to medium and knead the dough for 3 minutes. This allows the raisins and orange zest to be fully combined and knead the dough. During the kneading process the dough becomes softer and less sticky.
RISE AND SHAPE
- Turn the dough out onto a clean dry surface. Clean the bowl and add a small amount of baking spray or a drizzle of oil. Place the dough back into the mixing bowl, and cover it with some plastic wrap or a kitchen towel. Place in a warm spot and allow it to double in size. About 2 hours.
- Line a baking sheet with a piece of parchment paper, and set aside. Once the dough has doubled in size, turn the dough out onto a clean dry surface.
- Divide the dough evenly into 15 pieces. Shape the pieces of dough into balls. Transfer the dough balls to the prepared baking sheet. Set aside and allow them to rise for about 30 minutes.
FLOUR PASTE
- In a small bowl add ½ cup of all-purpose flour and ⅓ water. Stir to combine until it becomes a paste.
- Transfer the paste to a piping bag or a plastic zip bag. Cut the tip off the piping bag or cut a small piece of a corner of a zip bag. Gently pipe crosses over the top of the dough balls.
EGG-WASH AND BAKE
- Preheat the oven to 375º Fahrenheit.
- Whisk one egg and a tablespoon of water in a small bowl.
- Use a pastry brush to carefully brush the tops with the egg wash. Avoid smearing the flour paste crosses.
- Bake for 25 minutes or until the tops are golden brown and the rolls sound hollow when tapped. Allow the rolls to cool for 15 minutes and enjoy.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.