These soft, fluffy, generously sized Hot Cross Buns are fragrant with warm spices and easier to make than you might think. This recipe includes clear, step-by-step tips to help you achieve bakery-quality results right in your own kitchen.
Easter is always special in our home, and nothing compares to the smell of homemade hot cross buns fresh from the oven. The scent of warm bread and cozy spices fills the room. Once you try these made-from-scratch buns with classic ingredients, you won’t want store-bought ones again.
What Makes These Hot Cross Buns Work
These hot cross buns are tender and airy, with a soft crumb and a fragrant spice blend. The dough combines warming spices like cinnamon and allspice with plump sultanas and bright orange zest. A rich milk-and-butter dough gives the buns a tender crumb while the yeast provides lift and lightness.
Simple techniques — activating the yeast, kneading to the right texture, and allowing two rises — deliver better-than-bakery results. Topped with the classic piped cross and a glossy jam glaze, these buns are comforting, nostalgic, and delicious.
What Goes Into Hot Cross Buns
Made with pantry staples plus a few festive touches, these buns are soft, sweet, and nicely spiced. Key ingredients include:
- Rapid rise or instant yeast: Provides quick, reliable rise for light texture.
- Warm milk: Activates the yeast and adds richness for a tender crumb.
- Allspice and cinnamon: Give the buns their characteristic warm flavor and aroma.
- Sultanas and orange zest: Add sweet bursts and citrus brightness in each bite.
Note: See the recipe card below for full ingredient measurements.
How To Make Hot Cross Buns
- Activate the yeast. Combine yeast with warm milk and 2 teaspoons of sugar in a small bowl. Let sit 3–5 minutes until frothy.
- Mix the dry ingredients. In a large bowl combine flour, remaining sugar, allspice, cinnamon, and salt. Stir in sultanas and orange zest to distribute evenly.
- Add wet ingredients. Make a well in the flour, pour in the frothy yeast mixture, cooled melted butter, and the egg. Stir to begin forming dough.
- Knead until smooth. Using a stand mixer on low (or by hand), knead until the dough is smooth and elastic. Add extra flour one tablespoon at a time only if needed.
- Check the texture. The dough should be soft, stretchy, and smooth on top. When stretched gently it should not tear easily.
- First rise. Lightly oil the bowl, return the dough, cover, and let rise in a warm place 1–2 hours until doubled.
- Shape the buns. Punch down the dough, knead briefly, divide into 12 equal pieces, and roll into balls. Arrange in a lined 9×13-inch tray in a 3×4 pattern.
- Second rise. Cover and let the buns rise in a warm place about 30 minutes, until puffed and touching.
- Pipe the crosses. Mix flour and warm water to a thick paste. Spoon into a small bag or piping cone, snip a tiny corner, and pipe crosses over each bun so the paste settles into the seams.
- Bake and glaze. Bake at 350°F (180°C) for 22–25 minutes until deep golden brown. While warm, brush with a glaze made from jam and boiling water. Cool slightly before serving.
These hot cross buns are lovely warm with a pat of butter and make a great addition to a brunch or dinner. Serve warm, sliced and spread with butter, or enjoy as part of a cozy holiday spread.
Recipe FAQs
Yes. Rapid rise, instant, or active dry yeast will all work. Use two 7g packets (about 1 1/2 tablespoons total). Even with instant yeast, many bakers bloom it briefly in warm milk as a quick check that it’s active.
If the yeast fails to bubble or foam after a few minutes, it’s inactive. Discard it and start with fresh yeast, otherwise the dough will not rise properly.
The milk should be warm to the touch, around 110°F (45°C). It should never be hot, because high temperatures can kill the yeast. Warm in short bursts and test before adding to the yeast.
Hot Cross Buns
Ingredients
Buns
- 2 packets rapid rise yeast (or instant)
- 1 1/2 cups warm milk
- 3/4 cup superfine (caster) sugar, divided
- 4 1/2 cups bread flour (or all-purpose), plus up to 1/4 cup extra if needed
- 2 teaspoons allspice (or mixed spice)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sultanas
- Zest of one orange (or 2 tbsp mixed peel)
- 1 large egg, room temperature
- 1/4 cup butter, melted and cooled
Crosses
- 1/2 cup plain (all-purpose) flour
- 5 tbsp warm water
- 1/2 tsp pure vanilla extract
Glaze
- 1 tbsp jam (orange marmalade or apricot), or honey/maple syrup
- 2 tsp boiling water
Instructions
- Place yeast, warm milk and 2 tsp sugar in a small bowl. Set aside until frothy, about 3–5 minutes.
- In a large bowl whisk together flour, remaining sugar, allspice, cinnamon and salt. Stir in sultanas and orange zest.
- Make a well in the center of dry ingredients. Pour in the frothy yeast mixture, cooled melted butter and egg. Mix to form a dough.
- For a stand mixer: mix on low until smooth and elastic, about 5 minutes. Add extra flour 1 tbsp at a time only if necessary. By hand: knead on a lightly floured surface about 10 minutes until soft and smooth.
- Test the dough by stretching gently; it should be smooth and not tear easily.
- Lightly oil the bowl, return dough, cover with cling wrap and a towel, and leave in a warm place 1–2 hours until doubled.
- Line a deep 9 x 13-inch tray with baking paper. Punch down the dough, transfer to a floured surface, and knead briefly. Divide into 12 equal pieces (about 116–119 g each) and roll into balls. Arrange in rows of 3 x 4 on the tray.
- Preheat the oven to 350°F (180°C). Cover the tray and let the buns rise 30 minutes until puffed and touching.
- Mix flour and warm water to a thick paste. Spoon into a small bag or piping cone, snip a tiny corner, and pipe crosses onto each bun so the paste settles into seams.
- Bake in the preheated oven for 22–25 minutes until deep golden brown.
- Transfer buns to a wire rack. Mix jam and boiling water to make the glaze, then brush over the warm buns. Allow to cool to just-warm before serving. Slice, spread with butter if desired, and enjoy.
Notes
Yeast: Dried, instant or rapid rise yeast all work. Use two 7g packets (about 1 1/2 tablespoons total). Even though instant yeast can be used without activating, blooming it briefly in warm milk confirms it is active.
If the yeast doesn’t froth, discard and use fresh yeast; otherwise the dough will not rise.
Milk: Warm the milk until it feels warm to the touch (about 110°F / 45°C). Too hot will kill the yeast. Any fat level (full, 2%, or skim) is fine.
Flour: Bread flour gives a slightly lighter texture, but all-purpose flour works well too.
Tips: To revive day-old buns, warm for 15 seconds in the microwave or toast under the broiler for a few minutes to refresh texture.
Nutrition
Calories: 337 kcal | Carbohydrates: 63 g | Protein: 8 g | Fat: 6 g | Sugar: 22 g (approximate)
Nutrition information is automatically calculated and should be used as an approximation.