I love making hot cross buns every year around Easter. Here are My Favorite Hot Cross Buns — warmly spiced, incredibly fluffy, and full of flavor. They’re perfect for Easter breakfast, brunch, or any time you crave a fragrant, comforting treat.
Hot cross buns! Hot cross buns! One a penny, two a penny, hot cross buns!
Beyond the nursery rhyme, hot cross buns are a classic spiced sweet bun traditionally enjoyed at Easter. These buns are soft and aromatic, and the cross on top recalls the Christian tradition surrounding Good Friday.
What Are Hot Cross Buns?
Hot cross buns are lightly sweet, warmly spiced yeast rolls, often studded with dried fruit and marked with a cross on top. The cross is traditionally made from a simple flour-and-water paste or an icing. They are widely enjoyed in the United Kingdom, the United States, Australia, and elsewhere on Good Friday, though they make a delightful treat any time of year.
Why This Is My Favorite Hot Cross Buns Recipe
This recipe is my favorite because it balances great flavor with simplicity:
- Faster than most: This version needs only one rise, so it’s less time-consuming.
- No raisins by default: I prefer buns without raisins, but you can easily add raisins, currants, or cranberries if you like.
- Full of flavor: The blend of spices and lemon zest gives the buns a lively aroma while baking.
- Lemon glaze: A light lemon glaze adds brightness and a glossy finish.
The Ingredients
These are the main ingredients for a traditional batch:
- Flour: All-purpose (or bread flour) works well.
- Sugar: Granulated sugar for the dough.
- Eggs: Large eggs at room temperature.
- Milk: Evaporated milk gives extra richness; whole milk is an easy substitute.
- Yeast: Instant or active dry yeast to leaven the dough.
- Ground cinnamon: For warm, sweet spice.
- Ground nutmeg: Adds a fragrant, nutty note.
- Salt: Essential for balancing flavors.
For the crosses you’ll need a small amount of flour, water, and sugar. The glaze is made from fresh lemon juice, powdered sugar, and a bit of water.
See the recipe card below for exact ingredient amounts and measurements.
How To Make Hot Cross Buns
These buns are easier than they look. Follow these steps:
- Make the dough. Combine the dough ingredients in a stand mixer, bread machine, or a large bowl. Knead until smooth and elastic.
- Shape into buns. Divide the dough into 12 equal pieces and roll each into a ball.
- Rise once. Place the shaped buns in a greased 9×13-inch dish and let them rise in a warm spot until doubled.
- Pipe the crosses. Make a pipeable paste from flour, water, and sugar. Pipe crosses over each risen bun.
- Bake. Bake at 350°F (180°C) until the tops are golden brown, about 25 minutes.
- Glaze. Mix lemon juice, powdered sugar, and a little water; brush the glaze over the hot buns for shine and a hint of citrus.
The glaze gives the buns a glossy finish similar to an egg wash, but you don’t need to use eggs for that effect. Serve the buns warm with butter for the best experience.
I like evaporated milk in baked goods for its richness, but whole milk or 2% milk work fine as substitutes.
Substitutions and Variations
Customize these buns to your taste:
- Add ground allspice, orange zest, or cardamom for a different spice profile.
- Fold in dried fruits like raisins, currants, or dried cranberries for a traditional touch.
- Try diced fresh apples for a juicy, fresh element.
- Stir in shredded coconut for a tropical twist.
- Add vanilla extract to the dough for extra depth.
Storage
Store leftover buns in an airtight bag in the refrigerator for 2–3 days. Reheat in the oven at 200°F (about 95°C) for 10–15 minutes or microwave a single bun for about 15 seconds.
To freeze, place cooled buns in an airtight bag for up to three months; thaw and reheat when needed.
Make-Ahead Tip
Prepare the dough and shape the buns, then let them rise in a greased baking dish in the refrigerator overnight. In the morning, pipe on the crosses and bake.
More Recipes You Will Love
- Cinnamon Rolls With Cream Cheese Frosting
- Easy Dinner Rolls
- Chocolate Bread
- Malva Pudding
- Challah Bread Pudding
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My Favorite Hot Cross Buns
Print Recipe
Ingredients
For The Dough
- 1½ cups lukewarm evaporated milk (sub with whole milk) — heat to about 110°F
- 2 large eggs, at room temperature
- 4 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 Tablespoon instant yeast
- 4½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 Tablespoon lemon zest (from 2–3 lemons)
- 1 Tablespoon unsalted butter, room temperature, for greasing pan
For The Crosses
- ½ cup all-purpose flour
- ⅓ cup water + 1 Tablespoon
- 1 Tablespoon sugar
For The Glaze
- 1 Tablespoon freshly squeezed lemon juice
- ¼ cup powdered sugar
- 3 Tablespoons water
Instructions
- Grease a 9×13-inch baking dish with butter.
- In a large bowl, stand mixer, or bread machine, combine all dough ingredients. Mix and knead until smooth and elastic.
- Divide the dough into 12 equal pieces, shape each into a ball, and arrange in the prepared dish.
- Place the buns in a warm spot to rise until doubled. (A briefly warmed then turned-off oven works well.)
- Preheat the oven to 350°F (180°C) when the buns are nearly done rising.
- Make the flour paste for the crosses by mixing the flour, water, and sugar into a pipeable paste. Pipe crosses over the risen buns.
- Bake about 25 minutes or until the tops are a deep golden brown.
- Whisk together lemon juice, powdered sugar, and water to make the glaze. Brush it over the hot buns.
- Serve warm. Store leftovers in an airtight bag in the fridge for 2–3 days; microwave a single bun for 15 seconds to reheat.
Notes
- Evaporated milk adds richness, but whole milk or 2% milk are fine substitutes.
- For extra flavor, add 1/4 teaspoon ground cardamom to the dough, but use sparingly as cardamom can be strong.
Nutrition
Additional Info
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