Easter Hot Cross Buns are soft, lightly spiced sweet buns traditionally made with warm cinnamon, nutmeg, and raisins, then finished with a simple flour cross and a glossy apricot glaze. They have a tender, fluffy texture and just the right amount of sweetness for Easter breakfast or brunch.
These homemade hot cross buns are especially delicious served warm with butter, but they also make a lovely addition to an Easter brunch table. The dough is simple to prepare, and the familiar cross topping gives them their classic festive appearance.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Rest Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 12 buns
Difficulty: Intermediate
Warm the milk until lukewarm. Stir in the yeast and a little of the sugar, then let it sit for 5–10 minutes until slightly foamy.
In a large bowl, combine the flour, remaining sugar, cinnamon, nutmeg, and salt. Add the yeast mixture, egg, and melted butter.
Mix until a soft dough forms.
Knead by hand or with a stand mixer for about 7–8 minutes until the dough becomes smooth and elastic.
Gently knead the raisins into the dough until evenly distributed.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into 12 equal pieces.
Shape each piece into a smooth round bun and arrange them in a greased 9×13-inch baking pan with a little space between each bun.
Cover the pan loosely and let the buns rise for about 30 minutes, or until they look puffy and nearly doubled.
Mix flour and water into a smooth, thick paste.
Transfer the mixture to a piping bag or small zip-top bag with the corner snipped off.
Pipe a cross over the top of each risen bun.
Bake in a preheated 375°F (190°C) oven for about 18–20 minutes, until golden brown and cooked through.
Warm the apricot preserves with a little water until smooth.
Brush the glaze over the warm buns for a glossy finish. Let them cool slightly and serve with butter.
Replace the raisins with chocolate chips and add a little extra cinnamon.
Use dried cranberries instead of raisins and add 1 teaspoon of fresh orange zest.
Add finely chopped dried apples along with the raisins and increase the cinnamon slightly.
Use a combination of raisins, dried cranberries, and chopped dried apricots.
Add fresh orange zest, cinnamon, nutmeg, and a small pinch of ground cloves for a brighter citrus-spice flavor.
Allow the buns to cool completely before storing.
Place them in an airtight container at room temperature for up to 3 days.
Rewarm individual buns in the microwave for a few seconds or in a low oven before serving.
Yes, Easter Hot Cross Buns can be frozen.
Allow the baked buns to cool completely, then wrap them individually or place them in a freezer-safe bag.
Freeze for up to 2 months.
Thaw at room temperature and warm gently before serving.