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Homemade hot cross buns recipe a single bun on a pink plate, with coffee and a tray of hot cross buns in the background.
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Traditional Hot Cross Buns Recipe

Soft, lightly spiced traditional hot cross buns made from scratch with dried fruit, orange zest, and a classic cross. Perfect for Easter or any time you want a homemade yeast treat.
Course Breakfast
Cuisine American, Canadian
Prep Time 1 hour
Cook Time 30 minutes
Rising Time 3 hours
Servings 15 buns
Author Leanna Forsythe
Cost $5.00

Ingredients

Sweet Dough

  • 1 ½ cups whole milk
  • ⅓ cup butter
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 2 packages active dry yeast
  • ½ cup warm water
  • 2 teaspoons sugar for activating yeast
  • Zest of 1 orange
  • ½ cup dried apricots chopped
  • 1 cup raisins
  • 2 teaspoons cinnamon
  • ½ teaspoon cardamom
  • 5 ½ to 6 cups all purpose flour

Glaze (optional)

  • ¼ cup clear syrup or honey
  • ¼ cup orange juice
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon

Icing

  • ⅓ cup all purpose flour
  • ⅓ cup powdered sugar
  • Juice of 1 orange
  • 1 to 2 teaspoons water if needed

Instructions

Step 1 – Warm the Milk Mixture

  • In a small saucepan, combine the milk, sugar, and butter. Warm over medium heat until the butter melts. Remove from heat and let cool slightly.
    A saucepan on the stove with milk and melted butter for making hot cross buns.

Step 2 – Activate the Yeast

  • In a large mixing bowl, combine the warm water, 2 teaspoons sugar, and yeast. Stir gently and let sit for about 10 minutes until soft and foamy.
    A close up of yeast in a small white bowl being softened for making hot cross buns.

Step 3 – Prepare the Fruit

  • Chop the dried apricots. Zest the orange and measure the raisins. Set aside.
    The fruit needed for my classic hot cross buns recipe. Grated orange, finely diced apricots and raisins all in a white bowl, with the knife and cutting board in the background.

Step 4 – Combine Wet Ingredients

  • Beat the eggs and stir into the cooled milk mixture along with the vanilla. Pour into the yeast mixture and stir gently to combine.

Step 5 – Add Flour and Fruit

  • Stir in 3 cups of flour. Add the raisins, apricots, and orange zest. Mix until combined.
    A large bowl full of dough and fruit while making hot cross buns.

Step 6 – Add Remaining Flour and Knead

  • Add 2 more cups of flour along with the cinnamon and cardamom. Stir to combine. Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Sprinkle with flour as needed to prevent sticking.
    A large bowl full of sticky sweet dough, before it is kneaded.

Step 7 – First Rise

  • Lightly grease a bowl. Form dough into a smooth ball and place in the bowl, smooth side up. Cover and let rise in a warm place until doubled, about 2 hours.

Step 8 – Shape the Buns

  • Grease and line a 12 × 15 inch pan with parchment paper. Divide dough into pieces about ½ cup each and form into smooth balls. Place in the prepared pan with space between each bun.
    Pinching of section of a ball of sweet dough in half cup sizes to form into hot cross buns.

Step 9 – Second Rise

  • Cover and let rise again for about 45 minutes, until slightly puffed.

Step 10 – Score and Final Rest

  • Use a small serrated knife to cut a shallow cross in the top of each bun. Cover again and let rest for 10 more minutes.
    A pan full of hot cross buns that has been cut with a cross shape using a serated knife.

Step 11 – Bake

  • Preheat oven to 350°F. Brush tops with melted butter and bake for 25 to 30 minutes, until golden brown.

Optional Glaze

  • Combine glaze ingredients in a small saucepan. Bring to a boil, simmer 1 minute, then spoon over warm buns.
    Drizzling orange syrupwith a teaspoon over fresh baked hot cross buns for Easter.

Optional Icing Cross

  • Mix icing ingredients until smooth. Transfer to piping bag and pipe a cross over each bun.
    A small bowl with 1 cup of creamy confectioners icing for homemade hot cross buns.

Notes

Use between 5 1;2 and 6 cups of flour depending on humidity. Dough should be soft but not sticky after kneading. Store at room temperature for 2 days or freeze for up to 2 months.