Traditional Hot Cross Buns Recipe (From Scratch)

Hot cross buns are a traditional treat that is perfect for Easter or any time of year. While store-bought buns are convenient, nothing compares to the flavor of homemade hot cross buns. This traditional hot cross bun recipe uses fresh ingredients like oranges, apricots, and raisins to create a soft, lightly spiced bun with irresistible flavor.

My original version included candied peel and cherries, but my sons dislike candied peel. If your family says they do not enjoy hot cross buns, that may be the reason. This recipe uses dried fruit and fresh orange zest instead, and you can easily swap the orange for lemon if you prefer.

Made with a lightly sweet yeast dough, finished with a simple glaze, and topped with the classic cross, these buns take a little time but are worth every minute.

Ingredients

Sweet Dough Ingredients

Glaze Ingredients (Optional)

This glaze is optional, but it is quick to make and worth it for Easter. It adds a light shine to the tops of the buns, similar to bakery style hot cross buns, and a touch of extra moisture.

Icing Cross Ingredients

The cross is what makes hot cross buns instantly recognizable for Easter. Traditionally, the cross is made with a simple flour paste piped on before baking. My family prefers a slightly sweeter finish, so I use a light icing made with powdered sugar and orange juice instead. You can choose either method depending on your preference.

How to Make Traditional Hot Cross Buns

Making the sweet dough is a process, but none of the steps are difficult. There are just a few stages to follow.

Step 1 – Warm the Milk and Butter Mixture

In a small saucepan, combine the milk, ½ cup sugar, and butter. Warm over medium low heat until the butter melts, about 5 minutes. Remove from heat and set aside to cool slightly.

Step 2 – Activate the Yeast

In a large mixing bowl, combine the warm water, 2 teaspoons sugar, and the yeast. Stir gently and let sit for about 10 minutes until the yeast becomes soft and foamy on top.

The yeast should look light and bubbly. If it does not foam, your yeast may be expired and you will need to start again.

Step 3 – Prepare the Dried Fruit and Orange Zest

While the milk mixture cools and the yeast softens, prepare the fruit. Chop the dried apricots into small pieces. Zest one orange, keeping the orange for juice later, and measure the raisins. Place everything together in a small bowl.

Step 4 – Combine the Wet Ingredients

By the time the yeast is soft and foamy, the milk mixture should be cooled enough to use. Beat the 2 eggs and stir them into the milk mixture along with the vanilla extract.

Pour the warm milk and egg mixture into the bowl with the softened yeast and stir gently to combine.

Step 5 – Add the Flour and Fruit

Stir in 3 cups of flour. Add the raisins, chopped apricots, and orange zest. Mix with a wooden spoon until everything is evenly combined.

Step 6 – Add the Remaining Flour and Knead the Dough

Add 2 more cups of flour to the bowl with the dough. Sprinkle the cinnamon and cardamom over the flour and stir to combine. The dough will be sticky at this stage, and that is normal before kneading.

Lightly flour a clean surface. Turn the dough out onto the surface and knead for 8 to 10 minutes, until the dough becomes smooth and elastic. Sprinkle with flour as needed to prevent sticking.

Step 7 – First Rise

Lightly grease a mixing bowl with butter. Form the dough into a smooth ball and place it in the bowl, smooth side up.

Cover with a kitchen towel or plastic wrap and place in a warm, draft free spot. Let the dough rise until doubled in size, about 2 hours.

Step 8 – Shape the Buns

Grease a large rectangular baking pan (approximately 12 × 15 inches) and line it with parchment paper.

Pinch off pieces of dough, about 1/2 cup each, and form them into smooth balls. Place the shaped buns into the prepared pan, leaving a little space between each one.

Step 9 – Second Rise

Cover the pan loosely with a kitchen towel or plastic wrap. Let the shaped buns rise again for about 45 minutes, or until they look slightly puffed and expanded.

Step 10 – Score the Cross

After the buns have risen, use a small serrated knife to cut a shallow cross into the top of each bun.

Cover again and allow the buns to rest for 10 more minutes. This short final rise helps the cross pattern open slightly and remain visible after baking.

Step 11 – Bake the Hot Cross Buns

Preheat the oven to 350°F. Brush the tops of the buns with melted butter and place the pan in the preheated oven. Bake for about 25 to 30 minutes, or until the buns are golden brown.

I seriously wish I could use Smellavision for this part of the post. The cinnamon, warm spices, and fresh yeast smell incredible while they bake. The cardamom even had Hubs coming downstairs to see how they were doing.

Making the Classic Hot Cross Bun Glaze

This glaze is optional, but if you want traditional hot cross buns, I recommend making it. It is quick to prepare and gives the buns a beautiful shine.

In a small saucepan, combine the syrup (or honey), sugar, orange juice, and cinnamon. Place over medium heat, stirring until the sugar dissolves and a light syrup forms. Once it comes to a boil, let it simmer for 1 minute. Remove from heat and spoon over the warm buns.

Making the Criss Cross Icing

Place the icing sugar, flour, and orange juice in a small bowl.

Beat until smooth. Add a small amount of water if needed to thin the icing to a pipeable consistency. Transfer the icing to a small plastic bag or piping bag.

Use a spatula to scrape the icing into one corner of the bag. Snip a small tip off the corner, then pipe a cross over the scored lines on each bun.

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Ways to Enjoy Hot Cross Buns

Warm right from the oven is my favorite way to enjoy them. You can also reheat a bun briefly in the microwave.

After a couple of days, they will start to lose some moisture. At that point, we like to slice them and serve with butter.

If you have them longer than that, slice them and use them for French toast or turn them into a simple bread pudding.

How to Store Hot Cross Buns

Fresh homemade hot cross buns can be kept at room temperature for up to 2 days in a sealed container.

To freeze, wrap the buns in parchment paper and place them in a resealable freezer container or bag. They can be frozen for up to 2 months. Let the buns thaw at room temperature for about 1 hour before serving.

These traditional hot cross buns are a special treat for Easter and well worth the effort. If you enjoy homemade yeast baking, take a look at these recipes next.

More Homemade Yeast Recipes