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Two glazed hot cross buns with raisins are stacked on a white cloth, highlighting the irresistible results of a perfect hot cross buns recipe, while a branch of pussy willow rests in the foreground.
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Easter Hot Cross Buns

Soft, lightly sweet, and filled with warm spices, these traditional hot cross buns are a beautiful Easter classic. Studded with dried fruit and finished with their signature cross, they’re perfect for Good Friday, Easter morning, or anytime you’re craving a tender, homemade yeast bun.
Prep Time2 hours 15 minutes
Cook Time20 minutes
Total Time2 hours 35 minutes
Servings: 12 servings
Calories: 165kcal
Author: Stephanie Wilson

Ingredients

  • 2 ½ teaspoons instant yeast or fast-action yeast
  • 1 ½ cups warm milk 105 to 115°
  • ½ cup sugar
  • 3½-4 cups all-purpose flour or bread flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup dried currants or raisins
  • 1 orange zest finely grated (zest only)
  • ⅓ cup butter melted and cooled
  • 1 large egg

Pastry Crosses (Optional)

  • ½ cup all-purpose flour
  • 5 tablespoons water

Glaze

  • 1 tablespoon apricot jam
  • 2 teaspoons water

Icing (Optional)

  • 2 cups confectioners sugar
  • 2 tablespoons milk
US Customary - Metric

Instructions

Hot Cross Buns Dough

  • In a large bowl, whisk flour, yeast, sugar, cinnamon, allspice, nutmeg, and salt. Then add the melted butter, milk, egg, dried fruit, and orange zest. Mix until a smooth elastic dough forms, about 5 minutes. You can do this by hand or in a stand mixer with the dough hook. Add additional flour as needed, just enough so the dough is soft, comes together, and pulls away from the sides of the bowl. The dough should feel soft and slightly tacky, but not sticky.
  • Knead the Dough: Knead using a stand mixer for 5-7 minutes, or by hand for about 10 minutes, until the dough is smooth and elastic. The dough is kneaded enough when it's smooth and does not break when stretched.

First Rise

  • Place the dough in a lightly oiled bowl, or in the same bowl, turning once to coat the surface. Cover and let rise in a warm place until doubled in size, about 1 to 1½ hours. Baking Tip: If your dough isn’t rising well, make sure your yeast is fresh and your liquids are warm (not hot). A cozy, draft-free spot will help the dough rise more reliably.

Shaping the Buns

  • Line a 9 x 13-inch baking pan with parchment with an overhang for easy removal.
  • Punch the dough to deflate, and transfer to a floured work surface. Divide in half and shape each portion into a 6-inch log. Cut each log into 6 equal pieces (12 total), then shape each piece into a smooth ball.

Second Rise

  • Place each ball, smooth side up, in the prepared baking pan in even rows. Cover and let rise in a warm place until puffy and nearly doubled in size, about 1 hour. Preheat the oven to 350°F (180℃).

Pastry Crosses

  • Mix flour and water until a thick, runny paste forms. Spoon into a piping bag fitted with a 3 mm piping bag or small ziplock baggie with the corner snipped. Slowly pipe the crosses onto the buns. If making icing crosses, skip this step.

Baking

  • Bake in the center of a preheated oven for 20–24 minutes, or until deeply golden. Avoid overbaking. Meanwhile, briefly heat the apricot jam and water and then mix to combine. Remove the buns from the oven, use the overhang to lift them out of the pan and onto a cooling rack. Brush with jam mixture and let cool.

Icing Crosses

  • Whisk the icing ingredients until smooth. Transfer to a piping bag (or a zip-top bag with a small corner snipped) and pipe an “X” onto each cooled bun just before serving.

Notes

  1. Make Ahead & Freezing: Hot cross buns freeze beautifully. Once cooled (and before adding icing), wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. To serve, remove wrapping and warm in a 325°F oven until heated through. Add icing crosses just before serving.
  2. To Reheat (Air Fryer): Warm buns at 320°F for 3–4 minutes, or slice and toast at 350°F for 2–3 minutes until lightly crisp. 
  3. Serving Idea: Honey Butter. A simple honey butter is a lovely accompaniment—especially when the buns are still warm from the oven.
  • 1 stick unsalted butter, softened
  • 2½ tablespoons honey
  • 1 tablespoon coarse sea salt
Using a mixer, beat the butter and honey until smooth and creamy. Fold in the salt. Serve soft or at room temperature.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 130mg | Fiber: 1g | Sugar: 20g