If you’ve ever walked into a bakery around Easter time, you’ve probably caught a whiff of something magical—sweet, spiced, soft buns, marked with a signature cross on top. Yep, we’re talking about homemade hot cross buns. These little golden beauties are more than just a treat; they’re a tradition.

But here’s the thing—you don’t have to wait for Easter or run to the store to enjoy them. With a handful of pantry staples, a bit of time, and this detailed step-by-step guide, you can make your very own traditional hot cross buns at home that rival any bakery.

In this article, we’re diving deep into the world of hot cross bun recipes. We’ll cover everything from the historical roots to the baking science, ingredient tips, variations, FAQs, and of course—the full recipe with pro-level tips. Whether you’re a seasoned baker or a first-timer, this guide will make you feel like a pro in your own kitchen.

So grab your apron, preheat that oven, and let’s make the best homemade hot cross buns you’ve ever tasted.

What Are Hot Cross Buns?

Hot cross buns are sweet yeast-raised buns typically spiced with cinnamon and allspice, dotted with dried fruit like raisins or currants, and finished with a cross made of flour paste on top. A sticky, sweet glaze is usually brushed on right after baking to give them that shiny bakery look.

These buns are most commonly associated with Good Friday and Easter, symbolizing the end of Lent. The cross on top represents the crucifixion, while the spices inside are said to signify the spices used to embalm Jesus at his burial. But religious connotations aside, hot cross buns have found their way into kitchens and brunch tables year-round—especially when they taste this good.

Ingredients Breakdown (And Why They Matter)

Let’s break down the core ingredients of this hot cross bun recipe so you understand exactly what they do. Baking is a science and every ingredient plays a role.

For the Buns:

Instant Yeast: This is what makes your buns rise and gives them that fluffy interior.
Sugar: Adds sweetness and helps the yeast activate.
Warm Milk: Helps dissolve the yeast and makes the dough soft and rich.
All-Purpose Flour: Your structure! Gives body to the buns.
Cinnamon & Allspice: The key players in that classic warm, cozy spice blend.
Salt: Balances out the sweetness and brings depth to the flavor.
Raisins: Classic choice for these buns, though you can mix in other dried fruits (more on that later).
Orange Zest: Adds brightness and a citrusy pop that cuts through the rich spices.
Butter & Egg: Adds richness and tenderness.

For the Cross:

Just flour and water! This simple paste is piped on top to make the iconic cross.

For the Glaze:

Apricot Jam & Water: The final flourish! This gives that gorgeous glossy finish and an extra hit of sweetness.

Step-by-Step Instructions for Homemade Hot Cross Buns

1. Make the Dough

Start by mixing your dry ingredients: flour, yeast, sugar, cinnamon, allspice, and salt in a large bowl. This distributes the yeast and spices evenly.

Next, add your wet ingredients—warm milk, butter, beaten egg, orange zest, and raisins. Mix until you have a shaggy dough.

2. Knead to Perfection

You can knead by hand or use a stand mixer. Kneading develops the gluten, which gives your homemade hot cross buns their soft, chewy texture. Look for a smooth and elastic dough—it should bounce back when pressed.

3. First Rise

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place. It should double in size in about 1–1.5 hours.

4. Shape the Buns

Punch down the dough to release any air bubbles. Divide it into 12 equal portions and roll them into smooth balls. Place them on a parchment-lined baking sheet in a 3×4 grid.

5. Second Rise

Cover with greased plastic wrap and let them rise again until they’re puffy and nearly doubled—about 30 to 45 minutes.

6. Add the Crosses

Mix your flour and water to make a paste. Transfer it to a piping bag or zip-top bag and snip off the corner. Pipe a cross over each bun.

7. Bake to Golden Perfection

Preheat the oven to 350°F. Bake the buns for about 22 minutes, or until they’re golden on top and sound hollow when tapped.

8. Glaze ‘Em

While the buns are still warm, brush them with a glaze made from heated apricot jam and water. Let them cool slightly before serving—or dive right in while they’re warm. No judgment here.

Tips, Tricks & Variations

Want to jazz up your homemade hot cross buns? Here are some delicious tweaks and helpful baking tips:

Pro Baking Tips

Use a kitchen scale for even-sized buns. It makes shaping neater and ensures even baking.
Don’t over-knead. If you’re using a stand mixer, five minutes is usually plenty.
To check for dough readiness: press your finger into it gently. If it springs back slowly, you’re good to go!

Delicious Variations

Chocolate Chip Hot Cross Buns: Swap raisins for dark chocolate chips.
Cranberry-Orange: Replace raisins with dried cranberries and use orange zest for a zesty twist.
Apple Cinnamon: Mix in chopped dried apples and a pinch of nutmeg.
Vegan Option: Use almond milk, plant-based butter, and a flax egg.

How to Serve Hot Cross Buns

Hot cross buns are heavenly fresh from the oven, but they also toast beautifully the next day. Try these serving ideas:

Slathered with butter and a drizzle of honey
Split and toasted, with jam or marmalade
As a base for Easter breakfast sandwiches
Even used in bread pudding—yes, really!

Storing and Freezing

To store: Keep your buns in an airtight container at room temp for up to 3 days.
To freeze: Wrap tightly in plastic and freeze for up to 2 months. Reheat in the oven or toaster before serving.

Nutritional Information (Per Bun)

Calories: ~217 kcal
Protein: 5g
Fat: 6g
Carbohydrates: 35g
Sugar: 10g
Fiber: 2g

A deliciously sweet treat that’s worth every bite.

FAQs About Homemade Hot Cross Buns

1. Can I use active dry yeast instead of instant yeast?

Yes! Just dissolve the active dry yeast in warm milk with a bit of sugar and let it sit for 10 minutes before using.

2. Why did my hot cross buns turn out dense?

Over-kneading or not letting the dough rise long enough can make your buns heavy. Be patient with the proofing process!

3. Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough after the first rise and shape the buns the next day. Just let them come to room temp before the second rise.

4. Do I have to use apricot jam for the glaze?

Nope! You can use orange marmalade, honey, or even a light sugar syrup.

5. Can I skip the cross on top?

Sure—but then they’re just delicious spiced buns (still amazing though!).

Conclusion: Why These Homemade Hot Cross Buns Are a Must-Try

There’s something magical about pulling a tray of golden, fragrant hot cross buns from the oven. They’re warm, inviting, steeped in tradition, and—when homemade—infinitely more delicious than anything store-bought.

This recipe delivers soft, lightly sweetened, spiced buns with plump raisins and a citrusy zing—finished off with a signature cross and glossy glaze. Whether you’re baking for Easter brunch, a Sunday treat, or just because, these homemade hot cross buns are sure to impress.

And hey, once you’ve made these from scratch, don’t be surprised if they become a year-round staple in your baking rotation. Because good food isn’t just seasonal—it’s timeless.

So, what are you waiting for? It’s time to roll up your sleeves and get baking. Your kitchen is about to smell amazing.

Homemade Hot Cross Buns Recipe: Soft, Spiced, and Perfect for Easter

Author: Mary

Print Recipe

Ingredients

Scale

For the Buns:

3 teaspoons instant or rapid-rise yeast
½ cup white sugar
1½ cups warm milk (whole or low-fat)
4¼ cups all-purpose flour (plus ¼ cup extra for dusting)
2 teaspoons ground cinnamon
2 teaspoons allspice
½ teaspoon salt
1½ cups raisins
Zest of 1–2 oranges
3½ tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature

For the Crosses:

½ cup all-purpose flour
5 tablespoons water

For the Glaze:

1 tablespoon apricot jam
2 teaspoons water

Instructions

Prepare the Dough:
- In a large mixing bowl, combine flour, yeast, sugar, cinnamon, allspice, and salt.
- Add melted butter, warm milk, egg, raisins, and orange zest. Mix until a sticky dough forms.
Knead the Dough:
- If using a stand mixer with a dough hook, knead on medium speed for about 5 minutes until the dough is smooth and elastic.
- If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
First Rise:
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free area until doubled in size, about 1 to 1½ hours.
Shape the Buns:
- Punch down the risen dough to release air.
- Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
- Place the balls onto a baking tray lined with parchment paper, arranging them in a 3×4 grid with slight spacing.
Second Rise:
- Cover the tray loosely with greased plastic wrap and let the buns rise again in a warm place until nearly doubled, about 30 to 45 minutes.
Prepare the Crosses:
- Mix ½ cup flour with 5 tablespoons water to form a thick paste.
- Transfer the paste to a piping bag or a zip-top bag with the corner snipped off.
- Pipe a cross over the top of each bun.
Bake:
- Preheat the oven to 350°F.
- Bake the buns for 22 minutes or until they are golden brown on top.
Glaze:
- While the buns are baking, heat the apricot jam and 2 teaspoons water in the microwave for about 30 seconds. Stir to combine.
- Brush the warm glaze over the hot buns immediately after removing them from the oven.
Cool and Serve:
- Allow the buns to cool slightly before serving.