Hot Cross Buns from Scratch: A Baker’s Guide to the Ultimate Easter Bun

Last Updated on February 9, 2026 by Souhail

There’s a particular kind of magic that happens in my tiny New York apartment kitchen every April. The scent of cinnamon, nutmeg, and warm yeast wraps around me like a cozy blanket, and for a few hours, the city’s relentless energy fades away.

I’m making hot cross buns, and suddenly I’m not just a busy New Yorker rushing between subway stops I’m connected to centuries of tradition, to family kitchens across the globe, and to the simple joy of creating something beautiful with my own hands. These little spiced buns marked with their signature cross aren’t just an Easter tradition anymore in my home.

They’ve become a weekend ritual, a gift for neighbors, and honestly, the reason my friends show up unannounced on spring Saturdays. What makes this hot cross buns recipe so special is how it balances nostalgia with freshness: plump raisins soaked in orange juice instead of brandy (keeping it family friendly), a whisper of cardamom alongside classic cinnamon, and a soft, pillowy crumb that stays tender for days.

They’re equally perfect as a quiet breakfast with coffee, a festive centerpiece for holiday brunch, or that irresistible afternoon snack that disappears faster than you can say “save one for me.”

Why This Recipe Works

You know what I love most about this hot cross buns recipe? It’s the little details that transform a simple yeast dough into something truly extraordinary. After testing dozens of versions (and eating far too many “failed” batches with butter), I’ve landed on a method that guarantees bakery quality results every single time, even if you’ve never worked with yeast before.

• Orange juice soak for the dried fruit replaces traditional brandy, plumping the raisins and currants while adding bright citrus notes that cut through the warm spices beautifully. Plus, it keeps these buns family friendly for all ages.
• A touch of cardamom alongside cinnamon and nutmeg creates a more complex, aromatic spice profile that feels both nostalgic and refreshingly modern.
• The tangzhong method (a cooked flour and milk paste) might sound fancy, but it’s my secret weapon for keeping these buns incredibly soft and pillowy for up to five days. No more stale buns by Tuesday!
• Easy piping technique for the cross topping using a simple flour and water paste means you don’t need special tools just a zip top bag with a corner snipped off gives you that iconic, bakery perfect look.

Customizing these buns is a joy. For a vegan version, swap the milk for oat milk, use vegan butter, and replace the egg wash with maple syrup thinned with water. Gluten free bakers can substitute a quality 1 to 1 gluten free flour blend and add 1 teaspoon of xanthan gum. And if you’re not a fan of raisins, try chopped dried apricots or even dark chocolate chips for a decadent twist.

Pro Tips for Success

Let me share the wisdom I’ve gathered from many flour dusted countertops and a few collapsed buns along the way. First, your yeast’s happiness is non negotiable. Always dissolve it in warm milk that feels like a pleasant bath on your wrist about 105 to 110°F. Too hot and you’ll kill the yeast; too cold and it won’t wake up properly. Second, don’t skip kneading until the dough passes the windowpane test.

Stretch a small piece gently between your fingers if you can see light through a thin membrane without it tearing, you’ve developed enough gluten for that perfect airy crumb. And here’s my favorite tip: after shaping your buns, let them rise in a slightly warmed oven (turned off, with just the light on) for the most consistent, draft free proofing environment especially helpful in unpredictable New York spring weather.

For extra shine, brush the baked buns with warm apricot jam before adding the cross topping it adds a gorgeous gloss and subtle fruity sweetness.

Variants of the Recipe

Once you master the classic version, the world of hot cross buns opens up for delicious experimentation. These variations let you adapt the recipe to seasonal ingredients or dietary needs while keeping that beloved spiced bun character intact.

Apple Cinnamon Hot Cross Buns
Fold 1 cup of finely diced, sautéed apples (tossed with a pinch of cinnamon) into the dough along with the dried fruit. The apples release moisture as they bake, creating pockets of soft, fragrant apple in every bite. This version pairs wonderfully with a slice of sharp cheddar cheese for an unexpected savory sweet combination.

Chocolate Orange Hot Cross Buns
Replace half the raisins with high quality dark chocolate chunks and add 1 tablespoon of orange zest to the dough. Skip the traditional cross topping and drizzle melted chocolate over the cooled buns instead. These feel more like a dessert but are absolutely acceptable for breakfast when you’re living your best life in New York.

Savory Herb Hot Cross Buns
Omit the sugar, spices, and dried fruit entirely. Instead, add 2 tablespoons of finely chopped fresh rosemary, 1 tablespoon of thyme, and 1/2 cup of grated Parmesan cheese to the dough. Shape and bake as directed, but skip the sweet glaze. These make incredible sandwich buns for Easter ham or pair beautifully with a bowl of soup like my favorite slow simmered pot roast.

Serving Suggestions

Fresh from the oven, these buns are pure magic. Slice them horizontally while still warm, slather with salted butter that melts into every nook, and watch it pool deliciously in the cross indentation. For an extra special weekend treat, split them open and toast lightly before adding butter and a spoonful of homemade jam.

They’re also divine alongside a steaming mug of crockpot hot chocolate on chilly spring mornings when the weather can’t decide between winter and summer. For Easter brunch, arrange the buns in a rustic basket lined with a linen napkin at the center of your table they’ll fill the room with their inviting aroma and look absolutely stunning.

Storage and Reheating Instructions

Store cooled buns in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual buns tightly in plastic wrap and freeze for up to 3 months. To refresh day old buns, wrap them in a damp paper towel and microwave for 15 seconds, or warm in a 325°F oven for 5 minutes until heated through. Never refrigerate these buns cold temperatures accelerate staling and dry out that beautiful soft crumb we worked so hard to achieve.

Creative Uses for the Recipe

Don’t let leftover buns go to waste! Cube slightly stale buns and toss with eggs, milk, and a pinch of cinnamon to create the most fragrant bread pudding imaginable. You can also slice them thickly, brush with garlic herb butter, and toast until golden for an unforgettable savory appetizer. And if you’re feeling adventurous, use mini versions as slider buns for pulled pork or even cheeseburger sliders for an Easter cookout with a twist.

How Do You Make it

Hot Cross Buns

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: BreakfastCuisine: BritishDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

245

kcal

These homemade hot cross buns are bursting with warm spices, plump raisins, and bright orange flavor. Topped with a simple flour cross and sweet glaze, they’re the ultimate springtime treat.

Cook Mode

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Ingredients

• For the buns

• 300 ml whole milk, warmed to 105°F

• 7 g active dry yeast

• 50 g granulated sugar

• 1 large egg, room temperature

• 50 g unsalted butter, melted and cooled

• 450 g all purpose flour, plus more for dusting

• 1.5 tsp ground cinnamon

• 0.5 tsp ground nutmeg

• 0.25 tsp ground cardamom

• 1 tsp fine sea salt

• 150 g raisins

• 150 g dried currants

• 60 ml fresh orange juice

• For the cross topping

• 60 g all purpose flour

• 45 ml water

• For the glaze

• 60 g granulated sugar

• 30 ml water

• 15 ml fresh orange juice

Directions

• First, warm the milk gently until it reaches 105 degrees Fahrenheit, then pour it into a large mixing bowl and sprinkle the yeast over the top.
• Let it sit for 5 minutes until foamy, which tells you the yeast is alive and ready to work.
• Whisk in the sugar, egg, and melted butter until everything is smooth and happy together.
• In a separate bowl, whisk together the flour, cinnamon, nutmeg, cardamum, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
• Meanwhile, soak the raisins and currants in the orange juice for 10 minutes to plump them up.
• Drain any excess liquid and fold the fruit into the dough.
• Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, passing the windowpane test when you stretch a small piece gently between your fingers.
• Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
• Gently punch down the risen dough and divide it into 12 equal pieces, about 85 grams each.
• Shape each piece into a smooth ball by tucking the edges underneath, then arrange them in a 9 by 13 inch baking pan lined with parchment paper, leaving a little space between each bun for expansion.
• Cover and let rise again for 45 to 60 minutes until puffy and nearly doubled.
• About 20 minutes before baking, preheat your oven to 375°F.
• For the cross topping, whisk the flour and water together until smooth, then transfer to a piping bag or zip top bag with a small corner snipped off.
• Pipe a straight line down the center of each row of buns, then pipe perpendicular lines to create the classic cross design on each bun.
• Bake for 18 to 22 minutes until the buns are golden brown on top and sound hollow when tapped on the bottom.
• While they bake, prepare the glaze by simmering the sugar, water, and orange juice in a small saucepan for 2 minutes until slightly thickened.
• As soon as the buns come out of the oven, brush them generously with the warm glaze for that signature shiny finish.
• Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

• For extra soft buns, try the tangzhong method: cook 30g flour with 150ml milk until thickened, cool completely, then add to the dough with the other wet ingredients.
• Don’t have currants? Use all raisins or a mix of raisins and chopped dried apricots.
• The dough should feel slightly tacky but not sticky after kneading. Add flour 1 tablespoon at a time only if absolutely necessary.
• Buns are best enjoyed the day they’re made but stay wonderfully soft for 3 days thanks to the orange juice moisture.
• For a deeper spice flavor, toast your spices in a dry pan for 1 minute before adding to the flour.

Nutrition Facts

• Total number of serves: 12
• Calories: 245kcal
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 0.35mg
• Sodium: 0.220mg
• Carbohydrates: 46g
• Fiber: 2g
• Sugar: 18g
• Protein: 6g

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Closing Thoughts

There’s something deeply comforting about carrying forward a tradition like hot cross buns, especially when you can make it your own with bright citrus and that impossibly soft crumb.

These buns have become my springtime signature a simple way to slow down, fill my apartment with warmth, and share something handmade with the people I love. I truly hope you’ll give this recipe a try and experience that same joy. And when you do, come back and tell me how they turned out or tag me on social media I love seeing your kitchen victories.

If you’re craving more cozy baking projects, my strawberry cookie recipe makes a lovely springtime companion to these spiced buns. Happy baking, friends. Your kitchen is about to smell like heaven.