Hot Cross Buns | What’s Cookin’ Italian Style Cuisine

Fluffy raised buns with raisins, and the aroma of spices baking makes these a favorite breakfast treat that Mom and Grandma made growing up.

As these baked in the oven, I could hardly wait for them to be completed baking and cooled then. finished with the icing of a cross before we were allowed to eat them.

Years ago, as a child, I watched Grandma intently step-by-step making these hot cross buns, and now make them in her memory.

You may also like to try our other yeast-risen recipes,  Almond Filled Coffee Cake Recipe or  Amaretto Pannetone, which are just two more of my delicious homemade breakfast treats Grandma would make.

Check out our easy step, a wonderful tradition awaits you with our easy Easter roll recipe and tips.

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Why You Will Love This Recipe for Hot Cross Buns

1. Eating a Hot Cross Bun is super soft, fluffy, and pillowy with just the right spice.
2. Dried fruit makes them subtly sweet in sugar and a perfect balance
3. Making memories baking for a Timeless Easter Tradition that brings nostalgia to your table to celebrate the season
4. Baking and the smell give a warm feeling
5. Perfect for breakfast, brunch, dessert, or even as a snack with coffee or tea
6. Customize by swapping out fruit for chocolate chips
7. They store well and taste just as delicious toasted the next day
8. Homemade is so much better than store-bought in flavor, texture, and has no preservatives.
9. Homemade hot cross buns have a richer flavor, softer texture, and no preservatives.

Tips for Making The Best Hot Cross Buns

• Use fresh yeast: Always check the date for a good rise
• Don’t overheat the milk: Warm milk is important, but not hot, or it will kill the yeast
• Knead until smooth and elastic: Knead the dough at least 5 minutes to help develop the gluten. Put a timer on.
• Let the dough rise in a warm place: find a warm spot that is draft-free to rise the dough.
• Soak dried fruit beforehand: Soak in water, apple juice, or a liqueur you prefer so the fruit is plump.
• Pipe the cross neatly: Use a piping bag or zip-top bag for clean lines.
• Don’t overbake: Bake until golden brown; overbaking can dry them out.

Serving ideas

• Serve warm with butter melting into each bite
• Toasted with Jam: Slice and toast, then spread with strawberry or berry jams.
• Add a tangy spread for a cheesecake-like twist.
• Dip sliced buns in egg batter and pan-fry for a decadent breakfast.
• Use leftover buns to create a rich, spiced dessert.
• Perfect for a cozy Easter brunch or afternoon tea, coffee, or another hot beverage.
• Slice and fill with vanilla ice cream for a fun dessert.

Mix-ins for Hot Cross Buns and Storing

• Freezing these on a parchment-lined baking sheet after rolling them into balls will keep them perfect for up to 3 months. Just freeze and add the rolled raw balls of dough to a freezer bag.
• Citron was used in Mom and Grandma’s recipe I do not use it; however, dried fruits, nuts, and craisins are all great additions to hot cross buns
• For the Criss Cross Dough topping, see the recipe card below
• Rolls are best served warm and reheated for 10 seconds in the microwave
• Store the wrapped buns in an airtight container or resealable plastic bag
• Buns should be stored in a cool, dry place, preferably the kitchen cupboard or a pantry closet

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A Few More Notes for serving Homemade Hot Cross Buns

This dough is soft and pillowy inside with a spicy aroma, and baking will make your mouth water.

The hot cross buns are delightful and can be served warm or cold.

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American, Italian

Yield: 15

Author: Claudia Lamascolo

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Hot Cross Buns

Hot Buns is a traditional breakfast sweet roll made around Easter Sunday in our Catholic home.

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

• Hot Cross Bun Dough:
• 3 1/2 cups of AP flour ( a few extra teaspoons for rolling)
• 3/4 cup of whole milk, heat to 109 degrees (use an instant-read thermometer)
• 1 teaspoon granulated sugar
• 2 eggs at room temperature
• 1 teaspoon salt
• 1 teaspoon pure vanilla
• 5 tablespoons of butter, softened, not melted
• 1 tablespoon of orange zest
• 1/2 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• pinch of nutmeg
• 1 cup of dark raisins, craisins, citron, or another dried chopped fruit (my family used a mixture of citron and raisins I just used the raisins)
• Optional Note for Raisins or Currents: Grandma always added the raisins to boiled water or Brandy to soak first, then drained and blotted dry with paper towels.
• Before baking, brush with eggwash:
• 1 beaten egg with 1 tablespoon water beaten together
• Optional Dough Criss Cross:
• save around 3 tablespoons of dough and flour it heavily on a board. Roll the dough into thin ropes. Cut the dough and place on top in a criss-cross form. Immediately brush with egg wash and bake.
• Icing After Baking:
• 1 1/2 cups of powdered sugar
• freshly squeezed orange juice to make a thick icing
• Optional, 1 teaspoon of orange zest

Instructions

1. Instructions for the Hot Cross Bun Dough:
2. Heat the milk to 109 degrees (very important step) then add the yeast to a large mixing bowl, and let this sit for 6 to 7 minutes.
3. Add these ingredients to the yeast mixture: the sugars, butter, extract, eggs, salt, all the spices, and 1 1/2 cups of the flour to a mixing bowl.
4. Using the dough hook, beat this mixture for 2 minutes, then slowly add the flour and raisins to this batter.
5. On a lightly floured mat or board, knead the dough for at least 5 to 6 minutes by hand.
6. See notes for tips.
7. Place the dough in a warm spot and cover the dough with an oil-sprayed piece of plastic wrap, or use a metal pan cover with a dish towel on top.
8. Rise this dough for around 1 1/2 to 2 hours.
9. In the meantime, line a 13 x 9 baking pan with parchment paper.
10. Punch the dough down.
11. Shape the dough into 15 round balls, and cover loosely with plastic.
12. Rise again for around 1 hour.
13. Preheat the oven to 350 degrees.
14. If using the crisscross dough, add this to the top, just laying gently on top.
15. Brush with egg wash.
16. Bake in the preheated oven of 350 degrees until golden brown, between 20 and 25 minutes (depending on your oven, this is convection oven time). Regular oven for around 30 minutes.
17. Make the icing while these are baking.
18. Add the powdered sugar 1 teaspoon at a time to make a very thick icing.
19. Note: icing should be very thick. Don’t use too much orange juice at a time, just a teaspoon, and stir until the desired thickness.
20. Place the icing in a ziplock bag, cutting a small piece off the end to pipe the icing onto the hot cross buns when cooled.
21. Cool the rolls completely before adding icing to the crisscross.

Notes

Rolling Hot Cross Bun Dough Tips:

1. The dough is sticky and needs a floured surface when rolling out but do not over-flour or overwork the dough, just 1 teaspoon at a time
2. roll into balls 
3. place the balls into a 13 x 9 greased baking pan
4. brush with beaten egg
5. bake, cool, then make the orange frosting in a crisis cross formation on top using a piping bag or carefully use a small spoon to drizzle the thick icing over the top of the baked cooled buns

Mix-ins for Hot Cross Buns and Storing

• Freezing these on a parchment-lined baking sheet after rolling them into balls will keep them perfect for up to 3 months. Just freeze and add the rolled raw balls of dough to a freezer bag.
• Citron was used in Mom and Grandma’s recipe I do not use it; however, dried fruits, nuts, and craisins are all great additions to hot cross buns
• Rolls are best served warm and reheated for 10 seconds in the microwave
• Store the wrapped buns in an airtight container or resealable plastic bag
• Buns should be stored in a cool, dry place, preferably the kitchen cupboard or a pantry closet

Nutrition Facts

Sodium (milligrams)

215.91 mg

Cholesterol (grams)

33.31 mg

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