Easy Homemade Hot Cross Buns |Step-by-Step Recipe|

Homemade hot cross buns are tender, yeast-raised rolls studded with dried fruit, gently sweetened, and infused with warm spices. These soft, fragrant buns are a beloved part of Easter tradition. Follow my easy, step-by-step recipe to make them a delicious centerpiece of your Good Friday and Easter celebrations.

updated from 2012

HOW TO MAKE PERFECT HOT CROSS BUNS AT HOME: STEP-BY-STEP GUIDE

Cute little spiced buns are often enjoyed with butter or marmalade. My hot cross buns bread recipe can be prepared on the day off or in advance. Let me show you how to make traditional hot cross buns from scratch.

WHAT ARE HOT CROSS BUNS MADE OF?

• Sponge: warm milk, dry yeast (active or instant), brown sugar, flour
• Dough:
• Flour – I use a combination of bread and all-purpose. If all-purpose flour is all you have, you can use it, too. I like King Arthur All-Purpose Flour.
• Sugar – brown or white granulated is fine
• Spices: cinnamon, cardamom (optional)
• Salt
• Orange zest (optional)
• Melted Butter
• Dried Fruit: currants, raisins, sultanas, cranberries
• Candied or Crystallized Ginger
• Egg
• Vanilla Extract

WHAT DRIED FRUIT TO USE

A traditional hot cross bun recipe includes raisins, currants, or sultanas. However, I also like cranberries very much, so I’ve used cranberries and some crystallized ginger, though candied ginger can be used as well.

The cranberries I bought were dried whole. I roughly chopped them into more manageable pieces; no need to chop them finely.

Crystallized ginger comes in large pieces, and it’s necessary to chop it into small pieces. I prefer small bits of ginger in the bread. (steps 1-2). I also use crystallized ginger in Gingersnap Cookies.

YEAST SPONGE

To make the bread dough, I use the sponge-and-dough method. This method involves making the sponge, then adding it to the remaining ingredients.

So, first you need to prepare the sponge, which is super simple: in a bowl of your mixer, whisk together warm milk (100° to 115°F/37 to 46 °C), dry yeast, flour, and a little amount of sugar or honey. Let the mixture stand for 5 minutes until bubbles appear on the top.

YEAST DOUGH

Into the mixing bowl with the sponge, add flour, spices, salt, sugar, melted (lukewarm) butter, whole egg, vanilla extract, and orange zest (steps 1-8).

First, use a wooden spoon to stir everything together until just roughly combined (steps 1–2). Then add the dried fruit: chopped cranberries and candied (crystallized) ginger (steps 3–4). Stir again with the wooden spoon until evenly incorporated (steps 5–6).

KNEAD THE DOUGH

I use a stand mixer, but if you don’t have one, you can dump the dough onto a lightly floured surface and knead it by hand. How to knead dough by hand (via The Spruce Eats)

• This yeast dough, once made, should be soft and slightly sticky.
• It will take about 8 to 10 minutes with a stand mixer.
• I use a KitchenAid mixer on speed two to mix the bread dough.
• Use a hook attachment to knead the dough.
• If the dough appears too sticky and is not pulling away at all from the sides of the bowl, add an additional tablespoon of flour.
• This dough won’t form a ball in your stand mixer; keep that in mind, so you don’t add too much extra flour.
• It should be soft and slightly sticky. This is normal.

Turn the dough onto the work surface, oil your hands, push it away from you, then fold it back. Turn it clockwise until it forms a ball (steps 1-6).

FIRST PROOF

Place the ball of dough into a greased bowl. Then cover it with a greased food wrap (steps 1-2). Let it rise in a warm, draft-free place for 60-90 minutes. Time can vary slighlty, depending on how warm it is in your kitchen.

HOW TO CREATE A DRAFT-FREE SPOT

• How to Create a Warm, Moist, and Draft-Free Spot? 
• Bring 3 cups of water to a boil. Pour it into a shallow dish. Place the dish with boiling hot water on the bottom rack of your oven. Place the bowl with the yeast dough either above or next to it. Depending on how much room you have in the oven. Close the oven door and let the yeast dough proof for the recommended time.
• Just Like Grandma Made It
• Use a blanket: wrap the bowl with yeast dough in a kitchen towel, then wrap the bowl in the blanket.
• Another popular method is to use a dryer
• Run the dryer for several minutes, until it’s nice and warm inside. Turn it off and place the bowl with the dough inside. Wait for the dough to rise.
• Steam Oven
• If you are lucky enough to have one, it offers a dough-proofing option.

PUNCH THE DOUGH

Once the dough is ready, make a fist and gently punch it down to deflate any air pockets. Punching the dough (via Masterclass), creates the bread with small air pockets and fine texture.

HOW TO SHAPE HOT CROSS BUNS

Invert the dough onto a work surface. Shape the dough into a thick log and slice it into 12 pieces of approximately the same size (steps 1-6).

Take a piece of dough, fold the piece over, and pinch the two ends together (steps 1-4). Keep the ball of dough on the work surface, place the palm of your hand on the top, and move your hand in a circular motion, shaping each piece of the dough into a ball (steps 5-6).

PREPARE BAKING PAN

Spray, oil, or butter the 9×13-inch baking pan, then press in the parchment paper strip. Make sure there’s an overhang on the two long sides. Place shaped buns into the prepared pan (steps 1-4).

SECOND PROOF

Grease food wrap, cover the pan, and let the buns rise again for 45-90 minutes in a warm, draft-free place (steps 1-3).

Hot cross buns are like a cross between a dinner roll and a cinnamon roll. They are soft and fluffy and pleasantly dense. For the second rise, they need about 45 to 90 minutes, depending on your kitchen’s temperature. Be sure to let them proof for at least 45 minutes, or until they’ve doubled in size, before baking.

PIPE A CROSS WITH A FLOUR BATTER

As I mentioned before, hot cross buns are associated with Good Friday and Easter. And these yeasted buns get their name after the cross on the top – a symbol of the crucifixion of Jesus. Typically, cross design is made after the second rising, before the buns are baked, using a simple flour batter, or after they are baked, using icing. I used the former.

• Cross Flour Batter Ingredients
• Flour
• Water or Fresh Orange Juice (strained)
• Sugar

Combine flour, sugar, and orange juice in a small bowl and whisk until smooth. Flour batter shouldn’t be too thick nor too runny. A thick batter will yield a dense texture, and a runny one will drip all over the buns in the oven.

You can use a small sandwich bag to pipe crosses onto the buns, or if you have a piping bag, use it. Fill the piping bag with flour batter and cut a small opening in the corner.

Pipe straight lines across the middle of the buns (steps 1-2), then pipe lines in the opposite direction (steps 3-4).

BAKE BUNS

Bake buns in the preheated oven at 350F for 18-20 minutes. If you see they are browning too quickly, place a foil dome over them (steps 1-2).

GLAZE

• Brushing hot buns with glaze adds flavor and moisture and makes them shiny.
• You can use apricot, orange/citrus marmalade, maple syrup, honey, or golden syrup to make the glaze.
• Or if you are short on all of the above, use a 1:1 ratio of water and sugar, bring to a boil, and simmer until syrupy; alternatively, throw in a cinnamon stick for some flavor.
• While the buns are baking, prepare the glaze.
• Combine apricot marmalade and water, and bring to a boil.
• Simmer for a couple of minutes, then strain the glaze through a mesh sieve to remove any lumps.
• Be extra careful if using a microwave to prepare the glaze; marmalade can get very hot quickly.

Baked buns should be golden brown. Take them out of the oven, use the overhanging parchment to lift the hot buns from the baking pan, and transfer them onto a cooling rack.

Generously brush hot buns with the glaze and let them cool completely.

SUCCESS TIPS FOR BEST HOT CROSS BUNS

HOT CROSS BUNS SERVING SUGGESTIONS

• The classic way to serve them is with butter: toast the buns and spread soft butter onto a still-warm one.
• Another popular way to serve these traditional buns is with a dollop of jam or marmalade.
• Take it to the next level with cream cheese spread or cream cheese frosting.
• If you have some buns left, use them to make a French toast (via Add a Pinch).
• Or make bread pudding – cube the buns, soak them in milk/butter/egg mixture and bake.
• Why not serve warm buns with your favorite vanilla ice cream or apple compote?

MORE DELICIOUS BREAD RECIPES

• Best Hot Dog Buns
• Simple Sweet Bread Dough Recipe
• Classic Sticky Buns via Erren’s Kitchen
• Blueberry Babka Recipe
• Soft and Moist Hamburger Buns
• Peach Slab Bread

This post was originally published on April 6th, 2012. On March 21st, 2023 I updated this post with step-by-step written and picture instructions.