Fluffy raised buns with raisins, and the aroma of spices baking make these a favorite breakfast treat that mom and Grandma made growing up.
As these baked in the oven I could hardly for them to be completed baking 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, 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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Step-by-Step Making Hot Cross Bun Tips
- use an instant-read thermometer to ensure the milk is no hotter than 110 degrees for dissolving yeast
- make sure you knead this dough for 5 minutes before letting it rise
- the dough will be sticky and needs a few teaspoons of additional kneading, do not over-flour this dough
- this dough should bounce back when you stretch it, which will ensure you kneaded the dough long enough
- keep the dough in a warm place covered with plastic wrap then a towel over that, I usually oil spray the plastic wrap so it doesn't stick
- this dough will have two rises to ensure a fluffy dough
- roll into balls and place into a parchment lined 13 x 9 pan and rise again
- brush with egg wash and bake at 350 degrees for around 25 to 30 minutes or until golden brown
Shopping List to Make Homemade Hot Cross Buns
- dry yeast
- milk
- sugar and brown sugar
- unsalted softened butter
- salt
- flour
- eggs
- raisins or currents
- brown sugar
- butter melted
- cinnamon
- nutmeg, allspice
- vanilla extract
- powdered sugar
- water
- orange juice from fresh oranges
Rolling Hot Cross Bun Dough Tips:
- 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
- roll into balls
- place the balls into a 13 x 9 greased baking pan
- see the optional dough criss-cross in the recipe card below
- brush with beaten egg
- 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 stay 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 while baking will make your mouth water.
The hot cross buns are delightful and can be served warm or cold.
Yield: 15
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 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
- Instructions for the Hot Cross Bun Dough:
- 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.
- 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.
- Using the dough hook beat this mixture for 2 minutes then slowly add the flour and raisins to this batter.
- On a lightly floured mat or board, knead the dough for at least 5 to 6 minutes by hand.
- See notes for tips.
- 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.
- Rise this dough for around 1 1/2 to 2 hours.
- In the meantime, line a 13 x 9 baking pan with parchment paper.
- Punch dough the dough.
- Shape the dough into 15 round balls, and cover loosely with plastic.
- Rise again for around 1 hour.
- Preheat the oven to 350 degrees.
- If using the crisscross dough, add this to the top just laying gently on top.
- Brush with egg wash.
- 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 around 30 minutes.
- Make the icing while these are baking.
- Add the powdered sugar 1 teaspoon at a time to make a very thick icing.
- Note: icing should be very thick. Don't use too much orange juice at a time just a teaspoon and stir until desired thickness.
- Place the icing in a ziplock bag cutting a small piece on the end to pipe the icing onto the hot cross buns when cooled.
- Cool the rolls completely before adding icing on the crisscross.
Notes
Rolling Hot Cross Bun Dough Tips:
- 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
- roll into balls
- place the balls into a 13 x 9 greased baking pan
- brush with beaten egg
- 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 stay 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
Nutrition Facts
Calories
254.75Fat (grams)
5.18 gSat. Fat (grams)
2.88 gCarbs (grams)
47.56 gFiber (grams)
1.27 gNet carbs
46.29 gSugar (grams)
22.59 gProtein (grams)
4.55 gSodium (milligrams)
215.91 mgCholesterol (grams)
33.31 mg
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