These Hot Cross Buns are soft, lightly sweet, and filled with cozy spice and raisins. They bake up fluffy with a golden top, then get that classic cross on top that makes them feel extra special. Perfect for spring holidays, brunch, or anytime you want a warm, bakery-style bun at home.
Introduction
Making Hot Cross Buns at home is easier than you think. This recipe is a fan-favorite because the dough is simple, the buns rise beautifully, and the flavor is warm and comforting. My family always asks for these when we want something cozy with coffee.
The standout trick is warming the milk just enough to wake up the yeast without overheating it. Warm (not hot) milk helps the dough rise tall and soft. Trust me, don’t use super hot milk—Hot Cross Buns rise best with gentle warmth.
Why You’ll Love This Hot Cross Buns
- Soft and fluffy: Tender buns with a pillowy center.
- Cozy spice flavor: Cinnamon and nutmeg make them smell amazing.
- Better than bakery: Fresh, warm buns right from your oven.
- Make-ahead friendly: Great for brunch planning.
- Freezer-friendly: Easy to store and rewarm later.
Ingredients for Hot Cross Buns
Dough
- Warm milk (1 cup): Helps activate yeast and softens dough.
- Instant yeast (2 1/4 tsp): Helps buns rise.
- Swap: Active dry yeast (rise may take longer).
- Granulated sugar (1/3 cup): Light sweetness.
- Eggs (2): Adds richness and structure.
- Unsalted butter, melted (4 tbsp): Makes buns tender.
- All-purpose flour (3 1/2 cups): Dough base.
- Salt (1 tsp): Balances sweetness.
- Ground cinnamon (1 1/2 tsp): Warm flavor.
- Ground nutmeg (1/4 tsp): Cozy spice note.
- Raisins (3/4 cup): Classic add-in.
- Swap: Dried cranberries.
- Optional: Orange zest (1 tsp): Bright, bakery-style flavor.
Icing Cross
- Powdered sugar (1 cup): Sweet cross topping.
- Milk (1–2 tbsp): Thins icing.
- Vanilla extract (1/2 tsp): Adds flavor.
How to Make Hot Cross Buns
- 1. Mix warm milk, yeast, and 1 tbsp sugar in a bowl. Let sit 2 minutes until slightly foamy.
- 2. Add remaining sugar, eggs, melted butter, salt, cinnamon, nutmeg, and 3 cups flour. Knead 6–8 minutes until smooth and elastic. Add up to 1/2 cup more flour if sticky.
- 3. Fold in raisins (and orange zest if using). Cover and rise 60–90 minutes, until doubled.
- 4. Shape dough into 12 balls. Place in a greased 9×13-inch pan.
- 5. Cover and rise 30–45 minutes, until puffy.
- 6. Bake at 350°F for 22–26 minutes, until golden and set.
- 7. Cool 15 minutes. Whisk powdered sugar, milk, and vanilla into a thick icing. Pipe crosses over the buns.
Tips for Perfect Hot Cross Buns
- Warm milk gently: Too hot can slow yeast.
- Knead until smooth: Helps buns rise tall and fluffy.
- Don’t rush the rise: Puffy dough = soft buns.
- Add raisins after kneading: Helps gluten develop first.
- Ice when warm, not hot: Keeps crosses neat.
Variations & Substitutions
- Chocolate version: Swap raisins for chocolate chips.
- Spiced version: Add 1/4 tsp ground cloves.
- Citrus version: Add 1 tbsp orange juice to the icing.
- Dairy-free: Use plant milk and plant-based butter.
- Leftover idea: Slice and toast with butter and jam.
Make-Ahead & Freezing
Store Hot Cross Buns in an airtight container at room temp for 2 days or in the fridge up to 5 days. Warm before serving.
Freeze buns for up to 2 months. Thaw and warm at 300°F for 8–10 minutes, then add fresh icing if needed.
Serving Suggestions & Pairings
- Serve warm with butter.
- Pair with coffee, hot tea, or hot chocolate.
- Great for brunch spreads and holiday mornings.
- Add fruit on the side for balance.
Reader Review: “These hot cross buns were so soft and fluffy. The spices and icing made them taste like a bakery treat!”
If you make Hot Cross Buns, leave a rating and comment! Are you adding orange zest, or keeping them classic?
Print
Hot Cross Buns (Best Ever, Easy, Soft)
- Total Time: 2 hours 15 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Hot cross buns are soft, lightly spiced, and studded with raisins—finished with the classic cross for an Easter favorite.
Ingredients
Dough
3/4 cup whole milk, warm (110°F)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 1/2 cups all-purpose flour
3/4 cup raisins
Cross + glaze
1/2 cup all-purpose flour
6 tablespoons water
2 tablespoons apricot jam (or honey)
Instructions
Mix warm milk, yeast, and 1 teaspoon sugar; rest 5 minutes.
Add sugar, egg, melted butter, salt, spices, flour, and raisins. Knead 6 minutes.
Rise covered 1 hour.
Shape 12 buns and place in a greased 9×13-inch dish. Rise 30 minutes.
Pipe cross: mix flour and water to a thick paste; pipe on buns.
Bake at 375°F for 18 to 22 minutes until golden.
Warm jam and brush over buns.
Notes
Make-ahead: Bake and rewarm at 300°F for 8 minutes.
Tools: Mixer optional, piping bag or zip bag.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: British