Hot Cross Buns Recipe
Make this classic hot cross buns recipe at home — soft, spiced, and glossy with apricot glaze. The perfect traditional hot cross buns for Easter baking or any cozy weekend!
Okay, real talk — the first time I made homemade hot cross buns, my kitchen smelled so good that my neighbor actually knocked on the door to ask what was going on. That warm mix of cinnamon, allspice, and orange zest wafting through the house? Pure magic.
This hot cross buns recipe is the one I come back to every Easter without fail, and honestly, sometimes in January too because life’s too short to wait.
These aren’t dry, disappointing buns from a plastic bag. They’re pillowy soft, loaded with plump sultanas, lightly spiced, and finished with that shiny apricot glaze that makes them look like they came straight from a fancy bakery. Spoiler: they didn’t. They came from your oven, and that’s even better.
Table of Contents
Why You’ll Love This Hot Cross Buns Recipe
This is the kind of traditional hot cross buns recipe that actually works — no collapsing, no dense bricks, no sad flat crosses. Here’s what you’re getting into:
- Super soft, pillowy texture thanks to a proper two-rise method
- Warm spice blend of cinnamon and allspice (or mixed spice)
- Plump sultanas and fresh orange zest for that classic depth of flavor
- A glossy apricot glaze that makes them look absolutely gorgeous
- Works with a stand mixer OR by hand — no excuses!
Whether you’re baking these for an Easter morning spread or just because it’s a rainy Sunday and you feel like a project, this homemade hot cross buns recipe delivers every single time.
Ingredients You’ll Need
Everything here is pretty pantry-friendly. The orange zest is non-negotiable — it adds this bright, fresh note that makes the whole bun sing. Don’t skip it!
For the Buns
| Ingredient | Amount | Notes |
|---|---|---|
| Instant or rapid rise yeast | 3 tsp (9g) | Check it’s still active before you start! |
| Caster sugar (superfine) | 1/2 cup (110g) | Regular granulated works in a pinch |
| Milk, warm | 1 1/2 cups (375ml) | Full fat or low fat both work |
| Bread flour (or all-purpose) | 4 1/4 cups (640g) | Bread flour gives the best texture |
| Cinnamon powder | 2 tsp | |
| Allspice OR Mixed Spice | 2 tsp | Either works great here |
| Salt | 1/2 tsp | |
| Sultanas | 1 1/2 cups (210g) | Raisins can substitute |
| Orange zest | 1–2 oranges | Zest only, no pith! |
| Unsalted butter, melted and cooled | 50g (3.5 tbsp) | |
| Egg, room temperature | 1 large | Room temp helps it incorporate evenly |
| Extra bread flour | 1/4 cup (35g) | For adjusting dough consistency |
For the Crosses
| Ingredient | Amount |
|---|---|
| Plain white flour (any) | 1/2 cup (75g) |
| Water | 5 tbsp |
For the Glaze
| Ingredient | Amount |
|---|---|
| Apricot jam | 1 tbsp |
| Water | 2 tsp |
How to Make Hot Cross Buns — Step by Step
Don’t be intimidated by the yeast! Follow these steps and I promise it comes together beautifully. The most important thing? Give the dough the time it needs to rise. You can’t rush pillowy buns.
Step 1: Mix the Dry Ingredients
Add the flour, yeast, sugar, allspice, cinnamon, and salt into a large bowl. If you’re using a stand mixer, fit it with the dough hook and give everything a quick mix to combine. The smell of those spices at this stage is already wonderful — it’s a good sign you’re on the right track.
Step 2: Add the Wet Ingredients
Pour in the melted (and cooled!) butter, warm milk, egg, sultanas, and orange zest. Make sure your butter isn’t hot — you don’t want to scramble the egg or kill the yeast. Room temperature is your friend here.
Step 3: Knead the Dough
Stand mixer method: Mix on speed 2 until combined, then bump it up to speed 4 for about 5 minutes total. After the first minute, check if the dough is pulling away from the sides of the bowl. If it’s too sticky, add a little of that extra flour — just enough so it’s not clinging desperately to everything.
Hand kneading: Dust your work surface and get your forearms ready. Knead for a solid 10 minutes. You’ll know it’s done when the dough is smooth, elastic, and stretches without tearing. It’s a little workout, but worth it!
“The dough is kneaded enough when it’s smooth and doesn’t break when gently stretched — it should feel like a soft earlobe.”
Step 4: First Rise
Cover the bowl with cling wrap and park it somewhere warm and draft-free. This could take anywhere from 30 minutes to 1.5 hours depending on how warm your kitchen is. You’re waiting for the dough to double in size — don’t rush it, this is where all that beautiful flavor develops.
No warm spot? Pop the bowl in your oven with just the light on. Works like a charm every time.
Step 5: Shape the Buns
Line a 9×13″ (31.5 x 23.5 cm) baking tray with parchment paper and leave some overhang — you’ll thank yourself later. Punch down the risen dough (so satisfying), transfer to a lightly floured surface, and shape it into a log. Cut into 12 equal pieces.
For each piece: press it down with your palm, gather the edges underneath into a ball, then roll it briefly on the surface. This creates that lovely smooth top. Place smooth-side up on the tray in a 3×4 grid.
Step 6: Second Rise
Lightly spray a sheet of cling wrap with oil and drape it loosely over the tray. Return to your warm spot for 30–45 minutes. You’re looking for about 75% rise — less than double. While this is happening, preheat your oven to 180°C / 350°F.
Step 7: Pipe the Crosses
Mix the flour and water into a thick but pipeable paste — think toothpaste consistency. Spoon it into a piping bag or a small zip-lock bag with the corner snipped. Remove the cling wrap and pipe crosses over the buns going slowly so the paste follows the curves of each bun.
Step 8: Bake and Glaze
Bake at 180°C / 350°F for 22 minutes, until the tops are a deep golden brown. While they bake, microwave the apricot jam and water together for 30 seconds and stir to combine. The moment the buns come out of the oven, use the parchment overhang to lift them onto a rack and brush them all over with that warm glaze. They’ll be glossy and gorgeous.
Let them cool to just warm before serving. Or don’t. I won’t judge you for eating one straight off the rack.
Expert Tips for Perfect Homemade Hot Cross Buns
Check Your Yeast First
This is the most common reason buns don’t rise. If your yeast has been sitting in the pantry for a while, test it: mix a teaspoon with warm water and a pinch of sugar. If it foams within 10 minutes, you’re good. If nothing happens, get fresh yeast — no amount of hoping will fix dead yeast.
Warm Your Milk Correctly
The milk should be warm, not hot — around 38°C / 100°F. Too hot and it’ll kill your yeast. Too cold and the yeast won’t activate properly. It should feel like warm bathwater on your wrist. Easy test, big payoff.
Don’t Skip the Orange Zest
This is the secret weapon of traditional hot cross buns. The zest from one to two oranges adds a brightness that cuts through the richness and elevates the whole bun. Use a microplane grater to get the most zest without hitting the bitter pith underneath.
Getting Even Bun Sizes
Weigh your dough if you can! Divide the total weight by 12 and portion it out on a kitchen scale. It sounds fussy but it means all your buns bake evenly and look professional. You can also just eyeball it — they’ll taste the same either way.
Variations to Try
Chocolate Hot Cross Buns
Swap the sultanas for dark chocolate chips and reduce the allspice to just 1 teaspoon. Add a tablespoon of cocoa powder to the dough. Skip the orange zest or keep it — your call. These are a serious crowd-pleaser, especially for the “I don’t really like fruit in my buns” crowd.
Cranberry and White Chocolate
Use dried cranberries instead of sultanas and fold in some white chocolate chips. Add the zest of a lemon instead of orange. It’s a more modern twist on the Easter baking recipe classic, and honestly, pretty irresistible.
Gluten-Free Option
Use a gluten-free bread flour blend (look for one that contains xanthan gum). The texture will be slightly different, but the flavor is still wonderful. You may need a touch more liquid, so add the milk gradually.
Troubleshooting Common Issues
My Dough Didn’t Rise
Almost always a yeast issue. Check the expiry date and make sure your milk wasn’t too hot when you added it. Also make sure your rise spot is genuinely warm — a cold kitchen in winter can stall yeast dramatically.
My Buns Are Dense
This usually means the dough wasn’t kneaded long enough. Under-kneaded dough can’t develop the gluten structure needed to trap the gas from the yeast. Give it the full time on the mixer or the full 10 minutes by hand.
The Crosses Spread and Got Messy
Your paste was probably too thin. It needs to be thick enough to hold its shape when piped — like thick toothpaste. Add a little more flour to the paste mix until it reaches that consistency, then try again.
Storage Guide
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight) | Up to 3 days | Best within the first 24 hours |
| Refrigerator | Up to 5 days | Warm before eating for best texture |
| Freezer (unglazed) | Up to 3 months | Freeze before glazing, glaze after reheating |
Reheating Tips
To reheat, wrap in foil and pop into a 160°C / 320°F oven for about 10 minutes. Or slice in half and toast cut-side down in a pan with a little butter. That toasted, buttery version is genuinely one of life’s simple pleasures.
No-Waste Kitchen Ideas
Slightly stale hot cross buns make an incredible bread pudding — just follow any basic easy dessert recipe and substitute the bread. You can also cube them, toast them, and use them as croutons on a roasted carrot salad for a surprisingly delicious Easter brunch side.
Nutritional Information (Per Bun)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 54g |
| Protein | 7g |
| Fat | 5g |
| Saturated Fat | 2.5g |
| Sugar | 18g |
| Fiber | 2g |
| Sodium | 115mg |
Nutrition is estimated per bun (1 of 12) and may vary depending on specific ingredients used.
FAQs About This Hot Cross Buns Recipe
Can I make the dough the night before?
Absolutely! After the first rise, punch down the dough, shape the buns, and place them in the lined tray. Cover tightly and refrigerate overnight. The next morning, let them come to room temperature and complete the second rise before baking. This actually deepens the flavor — cold fermentation is a beautiful thing.
Can I use all-purpose flour instead of bread flour?
Yes, plain all-purpose flour works fine in this hot cross buns recipe. Bread flour gives a slightly chewier, more structured bun because of its higher protein content, but the difference is subtle. Either will produce a genuinely delicious homemade hot cross bun.
What’s the best way to tell when the buns are done baking?
Look at the color. You want a deep golden brown on the surface — not pale, not dark brown, but a warm honey-amber color all over. Surface color is your most reliable cue for this recipe. You can also tap the bottom of a bun; it should sound hollow when done.
Can I freeze hot cross buns?
Yes! Freeze them before glazing for the best results. Once cooled completely, wrap individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm in the oven, then brush with freshly made apricot glaze.
What can I serve with hot cross buns?
Honestly, a generous spread of salted butter is the classic move and it’s perfect. For a full Easter spread, they pair beautifully alongside a comforting broccoli rice casserole at brunch, or just enjoy them with a big cup of tea or coffee. For a fun contrast after a savory meal, try following up with something simple like quick weeknight chicken quesadillas for dinner — because Easter weekend is a full food holiday around here.
Ready to Bake Your Hot Cross Buns?
This homemade hot cross buns recipe is genuinely one of those bakes that feels like a big deal but is very much achievable on a regular weekend. The steps are simple, the results are stunning, and the smell alone makes the whole thing worth it.
If you give this Easter baking recipe a go, I’d love to know how it turned out! Drop a comment below and let me know — did you go classic sultana, or did you go rogue with chocolate chips? (No judgment, I’ve done both.)
And if these golden, spiced buns brightened up your Easter table, please share the recipe on Pinterest so others can enjoy them too. A good recipe is meant to be shared — especially one this good.
Looking for more cozy baking and comfort food ideas? Check out these chewy chocolate chip cookie bars for your next sweet fix, or browse some of our favorite one-pot dinner recipes for when you need something hearty after all that baking.
Happy baking — and happy Easter!
Hot Cross Buns
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- 9×13 inch Baking Tray
- Baking Paper / Parchment
- Piping bag or zip-lock bag
- Pastry brush
- Cooling rack
- Microplane grater
Ingredients
Buns
- 3 tsp Instant or rapid rise yeast 9g — check it’s still active before starting
- ½ cup Caster sugar (superfine sugar) 110g — regular granulated works in a pinch
- 1 ½ cups Milk, warm 375ml — full fat or low fat both work; should feel like warm bathwater
- 4 ¼ cups Bread flour 640g — or plain/all-purpose flour; bread flour gives best texture
- 2 tsp Cinnamon powder
- 2 tsp Allspice or Mixed Spice Either works great
- ½ tsp Salt
- 1 ½ cups Sultanas 210g — raisins can substitute
- 1-2 Oranges, zest only Zest only, no pith
- 50 g Unsalted butter, melted and cooled 3.5 tbsp — must be cooled before adding
- 1 Egg, room temperature Room temp helps it incorporate evenly
Extra Flour for Dough
- ¼ cup Extra bread flour 35g — for adjusting dough consistency
Crosses
- ½ cup Plain white flour 75g — any white flour works
- 5 tbsp Water
Glaze
- 1 tbsp Apricot jam
- 2 tsp Water
Instructions
- Place flour, yeast, sugar, allspice, cinnamon, and salt in a large bowl. If using a stand mixer fitted with a dough hook, briefly mix to combine the dry ingredients.
- Add the melted and cooled butter, warm milk, egg, sultanas, and orange zest to the dry ingredients. Make sure the butter is not hot — you don’t want to cook the egg or kill the yeast.
- Stand mixer: Mix on speed 2 until ingredients are combined, then increase to speed 4. Knead for 5 minutes total until a smooth, elastic dough forms. After the first minute, add extra flour a little at a time if needed — just enough so the dough pulls away from the sides of the bowl and doesn’t stick terribly to your fingers. Hand kneading: Dust a work surface with flour and knead by hand for 10 minutes. The dough is ready when it’s smooth and doesn’t tear when gently stretched.
- Leave the dough in the bowl, cover with cling wrap, and place in a warm, draft-free spot to rise until doubled in size. This will take 30 minutes to 1.5 hours depending on how warm your kitchen is. Tip: place the bowl in the oven with just the light on for a consistent warm environment.
- Line a 31.5 x 23.5 cm (9×13 inch) tray with baking paper, leaving some overhang on the sides. Remove the cling wrap and punch down the dough to deflate it. Transfer to a lightly floured surface and shape into a log, then cut into 12 equal pieces.
- For each piece: press down with your palm, gather the edges underneath to form a ball, then roll briefly on the surface to create a smooth top. Place smooth-side up on the tray, arranging in a 3×4 grid.
- Lightly spray a piece of cling wrap with oil and drape loosely over the tray. Return to the warm spot and let rise for 30–45 minutes, until the dough has increased by about 75% (less than doubled in size). Partway through this second rise, preheat the oven to 180°C / 350°F.
- Mix the flour and water together until a thick but pipeable paste forms — it should resemble toothpaste in consistency. Spoon into a piping bag or small zip-lock bag with one corner snipped. Remove the cling wrap and pipe crosses over the buns, going slowly so the paste follows the curves of each bun.
- Bake in the preheated oven at 180°C / 350°F for 22 minutes, or until the surface is a deep golden brown. Surface color is the best indicator — aim for a warm honey-amber all over.
- While the buns bake, combine the apricot jam and water in a small bowl and microwave for 30 seconds. Stir to combine. Remove the buns from the oven, use the parchment overhang to lift them onto a cooling rack, and immediately brush all over with the warm glaze. Allow to cool to just warm before serving.
