Baking hot cross buns for Easter is a cherished tradition that fills homes with the warm, spicy aroma of cinnamon and citrus. Whether you’re a seasoned baker or trying your hand at these sweet, spiced treats for the first time, our roundup of 20 delicious recipes has something for everyone. From classic versions to creative twists, get ready to find your new favorite Easter bake!
Classic Hot Cross Buns with Spiced Glaze
Savor these spiced buns, a timeless Easter treat with a modern twist. They’re soft, fragrant, and topped with a sweet glaze that ties everything together perfectly.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– A cup of warm milk
– A couple of eggs
– A half cup of sugar
– A stick of butter, softened
– A packet of active dry yeast
– A teaspoon of salt
– A good pinch of cinnamon
– A splash of vanilla extract
– A handful of raisins
– A cup of powdered sugar for the glaze
– A dash of nutmeg for the glaze
– A tablespoon of milk for the glaze
Instructions
1. In a large bowl, combine the warm milk, sugar, and active dry yeast; let it sit for 5 minutes until frothy.
2. Add the eggs, softened butter, vanilla extract, salt, and cinnamon to the yeast mixture; whisk until smooth.
3. Gradually mix in the all-purpose flour and raisins until a sticky dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until elastic and smooth.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces; roll each into a ball and place on a baking sheet.
7. Cover the buns and let them rise again for 30 minutes.
8. Preheat your oven to 375°F.
9. Bake the buns for 20-25 minutes until golden brown and sound hollow when tapped.
10. While the buns cool, whisk together the powdered sugar, nutmeg, and milk for the glaze until smooth.
11. Drizzle the glaze over the cooled buns in a cross pattern.
Just out of the oven, these buns boast a tender crumb with a hint of spice from the cinnamon and nutmeg. The glaze adds a glossy sweetness that complements the raisins beautifully. Serve them warm with a pat of butter for an extra indulgent touch, or toast them lightly the next day to revive their soft texture.
Chocolate Chip Hot Cross Buns
Whip up a twist on a classic with these chocolate chip hot cross buns—a sweet, spiced treat perfect for any spring morning or cozy afternoon. They’re soft, rich, and packed with melty chocolate, making them irresistible fresh from the oven. This recipe keeps things simple but delivers big on flavor and texture.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– ½ cup of granulated sugar
– 1 packet of active dry yeast
– 1 teaspoon of salt
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground nutmeg
– 1 cup of warm whole milk (around 110°F)
– 2 large eggs
– ½ cup of unsalted butter, melted
– 1 cup of semisweet chocolate chips
– A splash of vanilla extract
– For the cross: ½ cup of all-purpose flour mixed with ¼ cup of water
– For the glaze: a couple of tablespoons of apricot jam, warmed
Instructions
1. In a large bowl, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg until well combined.
2. Pour in the warm milk, eggs, melted butter, and vanilla extract, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic—tip: if it sticks, add a sprinkle more flour, but avoid over-flouring to keep the buns tender.
4. Gently fold in the chocolate chips until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces, rolling each into a smooth ball.
7. Arrange the balls on a parchment-lined baking sheet, spacing them about 1 inch apart, cover, and let rise again for 30 minutes.
8. Preheat your oven to 375°F while the buns rise.
9. Mix the ½ cup flour and ¼ cup water to form a thick paste for the cross, then pipe it over the tops of the buns in straight lines.
10. Bake for 20-25 minutes until golden brown and sound hollow when tapped—tip: rotate the pan halfway through for even browning.
11. Remove from the oven and immediately brush with the warmed apricot jam for a shiny finish.
12. Let the buns cool on a wire rack for at least 10 minutes before serving.
Just out of the oven, these buns boast a soft, pillowy crumb with pockets of gooey chocolate that melt in your mouth. The hint of spice from the cinnamon and nutmeg balances the sweetness perfectly. For a creative twist, split them warm and spread with a dollop of whipped cream or serve alongside a cold glass of milk for the ultimate treat.
Orange and Cranberry Hot Cross Buns
Mixing sweet orange zest and tart dried cranberries into a classic spiced dough creates a festive twist on hot cross buns. These buns are perfect for a spring brunch or holiday morning, offering a soft, fragrant pull-apart texture. The cross on top adds a traditional touch that’s as fun to make as it is to eat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour, plus a little extra for dusting
– 1/2 cup of granulated sugar
– 1 packet (2 1/4 tsp) of active dry yeast
– 1 tsp of salt
– 1 tsp of ground cinnamon
– 1/2 tsp of ground nutmeg
– Zest from one large orange
– 3/4 cup of dried cranberries
– 1 cup of whole milk, warmed to about 110°F
– 1/2 cup (1 stick) of unsalted butter, melted and cooled a bit
– 1 large egg
– A splash of vanilla extract
– For the cross: 1/2 cup of all-purpose flour mixed with about 1/4 cup of water to make a thick paste
– For the glaze: 1/4 cup of orange juice mixed with a couple of tablespoons of powdered sugar
Instructions
1. In a large bowl, whisk together the 4 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Stir in the orange zest and dried cranberries until evenly distributed.
3. In a separate bowl, combine the warmed milk, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time, but avoid over-flouring to keep the buns tender.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
7. Punch down the dough and divide it into 12 equal pieces, rolling each into a smooth ball.
8. Arrange the balls in a greased 9×13-inch baking dish, leaving a little space between them.
9. Cover the dish and let the buns rise again for 30-45 minutes until puffy. Tip: For a faster rise, place the dish in a turned-off oven with a bowl of hot water underneath.
10. Preheat your oven to 375°F.
11. In a small bowl, mix the 1/2 cup of flour and water to form a thick paste for the cross, then pipe or spoon it in lines over the risen buns.
12. Bake the buns for 20-25 minutes until golden brown and they sound hollow when tapped. Tip: Check at 20 minutes to prevent over-browning; if needed, cover loosely with foil for the last few minutes.
13. While the buns bake, whisk together the orange juice and powdered sugar for the glaze.
14. Remove the buns from the oven and immediately brush them with the orange glaze while still warm.
15. Let the buns cool in the pan for 10 minutes before serving.
You’ll love the soft, pillowy texture with bursts of chewy cranberry and bright citrus in every bite. These buns are best served warm, perhaps split and toasted with a smear of butter for extra richness, making them a standout addition to any breakfast spread.
Vegan Hot Cross Buns with Almond Milk
Perfect for Easter or any spring morning, these vegan hot cross buns are soft, spiced, and dairy-free. They use almond milk for a subtle nutty flavor that pairs beautifully with the traditional dried fruit and warm spices. You’ll love how simple they are to make from scratch.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of warm almond milk (about 110°F)
– 2 ¼ teaspoons of active dry yeast
– ¼ cup of granulated sugar
– 3 ½ cups of all-purpose flour
– 1 teaspoon of salt
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground nutmeg
– ½ cup of mixed dried fruit (like raisins or currants)
– ¼ cup of melted coconut oil
– A splash of vanilla extract
– For the cross: ½ cup of all-purpose flour mixed with 5 tablespoons of water
– For the glaze: 2 tablespoons of apricot jam thinned with a couple of teaspoons of water
Instructions
1. In a large bowl, combine the warm almond milk, yeast, and sugar, and let it sit for 5 minutes until frothy.
2. Add the flour, salt, cinnamon, nutmeg, dried fruit, coconut oil, and vanilla extract to the bowl.
3. Mix everything together until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough feels sticky, add a little more flour, but avoid over-flouring to keep the buns tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces, shaping each into a smooth ball.
6. Arrange the balls on a parchment-lined baking sheet, spacing them about 1 inch apart, cover, and let rise again for 30 minutes.
7. Preheat your oven to 375°F while the buns rise.
8. Mix the ½ cup of flour with 5 tablespoons of water to form a thick paste for the cross.
9. Pipe or spoon the paste in a cross shape over each bun after the second rise. Tip: Use a piping bag or a small plastic bag with the corner snipped off for neat lines.
10. Bake the buns in the preheated oven for 18-20 minutes, until golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
11. Heat the apricot jam with water in a small saucepan until runny, then brush it over the warm buns for a shiny glaze.
12. Let the buns cool on a wire rack before serving.
Buttery and soft with a hint of spice, these buns have a delightful chew from the dried fruit. Serve them warm with a dollop of vegan butter or toasted for breakfast the next day—they’re perfect with a cup of coffee or tea.
Gluten-Free Hot Cross Buns with Honey Drizzle
Skipping the gluten doesn’t mean skipping flavor with these festive buns. Soft, spiced dough gets a sweet honey finish that’ll make you forget they’re allergy-friendly. Perfect for spring gatherings or a cozy breakfast treat.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1/4 cup of granulated sugar
– 1 packet of active dry yeast (about 2 1/4 teaspoons)
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 1/2 teaspoon of salt
– 3/4 cup of warm milk (around 110°F)
– 1/4 cup of melted butter
– 1 large egg
– 1/2 cup of raisins
– 1/4 cup of honey
– A splash of water for the glaze
Instructions
1. In a large bowl, whisk together the gluten-free flour, sugar, yeast, cinnamon, nutmeg, cloves, and salt until well combined.
2. Pour in the warm milk, melted butter, and egg, then mix with a wooden spoon until a sticky dough forms. Tip: Make sure the milk isn’t too hot to avoid killing the yeast.
3. Fold in the raisins until evenly distributed throughout the dough.
4. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal portions and shape each into a smooth ball, placing them on the prepared sheet about 2 inches apart.
7. Use a sharp knife to score a cross on top of each bun, about 1/4 inch deep. Tip: This helps them bake evenly and creates the classic look.
8. Bake for 18-20 minutes, or until golden brown and firm to the touch.
9. While the buns bake, warm the honey with a splash of water in a small saucepan over low heat until thin and pourable.
10. Remove the buns from the oven and immediately brush the warm honey glaze over the tops. Tip: Do this while they’re hot so the glaze soaks in for extra moisture.
11. Let the buns cool on the sheet for 10 minutes before serving.
Zesty spices and plump raisins give these buns a cozy, aromatic flavor, while the honey drizzle adds a glossy sweetness that complements the soft, tender crumb. Try them toasted with a smear of butter for an extra indulgent twist, or enjoy them fresh as a delightful snack any time of day.
Apple Cinnamon Hot Cross Buns
Unbelievably cozy and perfect for spring mornings, these apple cinnamon hot cross buns combine soft, spiced dough with sweet fruit. They’re a festive twist on a classic, ideal for Easter or any weekend treat. You’ll love the aroma as they bake.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of all-purpose flour
– A splash of warm milk
– A couple of tablespoons of sugar
– A pinch of salt
– A teaspoon of active dry yeast
– A couple of teaspoons of ground cinnamon
– A cup of diced apples
– A couple of tablespoons of butter
– An egg
– A splash of vanilla extract
– A bit of powdered sugar for the glaze
Instructions
1. In a large bowl, mix the warm milk, sugar, and yeast, and let it sit for 5 minutes until frothy.
2. Add the flour, salt, cinnamon, diced apples, melted butter, egg, and vanilla extract to the bowl.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: If it’s too sticky, add a little more flour gradually.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces, rolling each into a ball. Tip: Use a kitchen scale for even buns.
6. Arrange the balls on a parchment-lined baking sheet, cover, and let rise again for 30 minutes.
7. Preheat your oven to 375°F (190°C).
8. Bake the buns for 20-25 minutes until golden brown and sound hollow when tapped. Tip: Rotate the tray halfway through for even baking.
9. While warm, mix powdered sugar with a splash of milk to make a glaze, and pipe crosses on top.
Fresh from the oven, these buns have a soft, pillowy texture with bursts of sweet apple and warm cinnamon. Serve them warm with a dollop of butter or toasted for a crispy edge—they’re perfect with a cup of coffee for a cozy breakfast.
Lemon and Poppy Seed Hot Cross Buns
Mixing tradition with a zesty twist, these Lemon and Poppy Seed Hot Cross Buns bring spring brightness to a classic treat. They’re soft, fragrant, and perfect for Easter or any cozy morning. You’ll love the tangy lemon glaze that seals in freshness.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour, plus a little extra for dusting
– 1/2 cup of granulated sugar
– 1 packet (2 1/4 tsp) of active dry yeast
– 1 cup of warm whole milk (around 110°F)
– 1/2 cup of unsalted butter, melted and cooled a bit
– 2 large eggs
– Zest from 2 lemons
– 2 tbsp of fresh lemon juice
– 2 tbsp of poppy seeds
– 1 tsp of salt
– A splash of vanilla extract
– For the cross: 1/2 cup of all-purpose flour mixed with 1/4 cup of water into a paste
– For the glaze: 1 cup of powdered sugar whisked with a couple of tbsp of lemon juice until smooth
Instructions
1. In a large bowl, whisk together 4 cups of flour, 1/2 cup sugar, yeast, and 1 tsp salt.
2. Pour in 1 cup warm milk, 1/2 cup melted butter, 2 eggs, lemon zest, 2 tbsp lemon juice, poppy seeds, and vanilla extract.
3. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a sprinkle of flour, but avoid over-flouring to keep buns tender.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down dough and divide into 12 equal pieces, rolling each into a smooth ball.
6. Arrange balls on a parchment-lined baking sheet, spacing them about 1 inch apart, cover, and let rise for 30 minutes.
7. Preheat oven to 375°F. Pipe crosses onto buns using the flour-water paste in a piping bag or zip-top bag with a corner snipped off.
8. Bake for 20-25 minutes until golden brown and sound hollow when tapped. Tip: Rotate the pan halfway through for even browning.
9. While buns cool slightly, whisk powdered sugar and lemon juice for the glaze until smooth.
10. Brush glaze over warm buns immediately after baking. Tip: Apply glaze while buns are still warm so it soaks in for extra moisture.
11. Let buns cool on a wire rack before serving.
Oozing with citrusy sweetness, these buns have a soft, pillowy crumb dotted with poppy seeds for subtle crunch. The lemon glaze adds a glossy, tangy finish that complements the warm spices. Serve them toasted with a dab of butter or alongside a cup of tea for a delightful spring treat.
Spiced Fruit Hot Cross Buns with Rum Soaked Raisins
Zesty and aromatic, these Spiced Fruit Hot Cross Buns are a modern twist on a classic. Rum-soaked raisins add a boozy depth, while warm spices like cinnamon and nutmeg create a cozy, fragrant dough. Perfect for Easter brunch or a weekend treat, they’re surprisingly simple to make from scratch.
Serving: 12 buns | Pre Time: 30 minutes (plus 2 hours rising) | Cooking Time: 20 minutes
Ingredients
– 4 cups of all-purpose flour, plus a little extra for dusting
– 1/2 cup of granulated sugar
– 1 packet (2 1/4 tsp) of active dry yeast
– 1 tsp of salt
– 1 tsp of ground cinnamon
– 1/2 tsp of ground nutmeg
– 1 cup of whole milk, warmed to about 110°F
– 1/2 cup (1 stick) of unsalted butter, melted and cooled a bit
– 2 large eggs
– 1 cup of raisins, soaked in a good splash of dark rum for at least 30 minutes (drain before using)
– For the cross: 1/2 cup of all-purpose flour mixed with 1/4 cup of water to form a thick paste
– For the glaze: 2 tbsp of apricot jam warmed with a splash of water
Instructions
1. In a large bowl, whisk together 4 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Tip: Warm the milk to 110°F—use a thermometer to avoid killing the yeast.
3. Make a well in the dry ingredients and pour in the warm milk, melted butter, and eggs.
4. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Knead in the drained rum-soaked raisins until evenly distributed.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough and divide into 12 equal pieces, rolling each into a smooth ball.
8. Arrange the balls on a parchment-lined baking sheet, spacing them about 1 inch apart.
9. Cover and let rise again for 45-60 minutes until puffy.
10. Tip: For a crisp cross, pipe the flour paste in lines over the buns just before baking.
11. Preheat your oven to 375°F.
12. Bake the buns for 18-20 minutes until golden brown and sound hollow when tapped.
13. Tip: Rotate the baking sheet halfway through for even browning.
14. While still warm, brush the buns with the apricot glaze for a shiny finish.
15. Let cool on a wire rack before serving.
Unbelievably soft and fluffy, these buns have a tender crumb speckled with plump, rum-infused raisins. The spices shine through with a hint of warmth, balanced by the sweet glaze. Serve them toasted with a smear of butter or alongside a cup of strong coffee for a truly indulgent breakfast.
Cheese and Herb Savory Hot Cross Buns
Unconventional but irresistible, these savory hot cross buns swap sweet spices for sharp cheese and fresh herbs. Perfect for brunch or a snack, they’re surprisingly easy to make from scratch. You’ll love the cheesy, herby aroma filling your kitchen.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– A packet of active dry yeast
– 1 1/4 cups of warm whole milk (about 110°F)
– A couple of tablespoons of granulated sugar
– A good pinch of salt
– 2 large eggs
– 1/2 cup of unsalted butter, softened
– A heaping cup of shredded sharp cheddar cheese
– A handful of fresh chopped chives and parsley
– A splash of olive oil for brushing
Instructions
1. In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add the flour, salt, eggs, and softened butter to the bowl. Mix until a shaggy dough forms.
3. Tip: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. This develops gluten for a better texture.
4. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and knead in the shredded cheddar cheese and chopped herbs until evenly distributed.
6. Divide the dough into 12 equal pieces, roll into balls, and place them on a parchment-lined baking sheet, spaced apart.
7. Cover the buns and let them rise again for 30 minutes until puffy.
8. Preheat your oven to 375°F. Brush the tops of the buns lightly with olive oil.
9. Tip: Use a sharp knife or scissors to cut a shallow cross on top of each bun before baking for the traditional look.
10. Bake for 20-25 minutes until golden brown and sound hollow when tapped.
11. Tip: Let the buns cool on a wire rack for at least 10 minutes to set the texture and avoid sogginess.
12. Serve warm or at room temperature.
Perfectly golden with a soft, fluffy interior, these buns boast a rich cheesy flavor balanced by the fresh herbs. They’re fantastic split and toasted with a pat of butter or served alongside soup for dipping. Try them with a smear of cream cheese for an extra indulgent twist.
Pumpkin Spice Hot Cross Buns with Maple Glaze
Pumpkin spice hot cross buns bring a cozy fall twist to the classic Easter treat. They’re soft, warmly spiced, and topped with a sweet maple glaze that makes them irresistible. Perfect for breakfast or a snack with coffee.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 1 packet of active dry yeast
– 1 cup of warm milk (around 110°F)
– 1/2 cup of canned pumpkin puree
– 1/4 cup of melted butter
– 2 large eggs
– 1 teaspoon of salt
– 2 teaspoons of pumpkin pie spice
– A splash of vanilla extract
– For the crosses: 1/2 cup of all-purpose flour mixed with 1/4 cup of water
– For the glaze: 1 cup of powdered sugar, 2 tablespoons of maple syrup, and a couple of tablespoons of milk
Instructions
1. In a large bowl, combine the warm milk, sugar, and yeast, and let it sit for 5 minutes until foamy.
2. Add the pumpkin puree, melted butter, eggs, salt, pumpkin pie spice, and vanilla extract to the yeast mixture, and stir until smooth.
3. Gradually mix in the 4 cups of flour until a soft dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until elastic and smooth.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces, rolling each into a ball.
7. Arrange the balls on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
8. Preheat your oven to 375°F.
9. Mix the 1/2 cup of flour and 1/4 cup of water to form a paste, and pipe crosses onto each bun.
10. Bake the buns for 20-25 minutes until golden brown and sound hollow when tapped.
11. While the buns cool slightly, whisk together the powdered sugar, maple syrup, and milk for the glaze until smooth.
12. Drizzle the glaze over the warm buns.
Zesty with pumpkin spice and sweet from the maple, these buns have a tender crumb and a sticky glaze that’s hard to resist. Serve them warm with a pat of butter or toasted for extra crispiness—they’re a fall favorite that’ll disappear fast.
Carrot Cake Inspired Hot Cross Buns
Nothing beats a classic hot cross bun, but these carrot cake-inspired versions bring a springtime twist. They’re packed with warm spices, sweet carrots, and a hint of orange, making them perfect for Easter or any cozy morning. You’ll get that familiar soft, spiced bun with a fun, carrot cake vibe.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 3 and 1/2 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 1 packet (about 2 and 1/4 tsp) of active dry yeast
– 1 tsp of salt
– 1 tsp of ground cinnamon
– 1/2 tsp of ground nutmeg
– 1/4 tsp of ground cloves
– 1 cup of whole milk, warmed to about 110°F
– 1/4 cup of unsalted butter, melted
– 1 large egg
– 1 tsp of vanilla extract
– 1 cup of finely grated carrots (about 2 medium carrots)
– 1/2 cup of raisins
– Zest of 1 orange
– For the cross: 1/2 cup of all-purpose flour mixed with 1/4 cup of water to form a paste
– For the glaze: 1/4 cup of powdered sugar mixed with 1 tbsp of orange juice
Instructions
1. In a large bowl, whisk together 3 and 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 packet of active dry yeast, 1 tsp of salt, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, and 1/4 tsp of ground cloves until well combined.
2. In a separate bowl, combine 1 cup of whole milk warmed to 110°F, 1/4 cup of melted unsalted butter, 1 large egg, and 1 tsp of vanilla extract, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
4. Stir in 1 cup of finely grated carrots, 1/2 cup of raisins, and the zest of 1 orange until evenly distributed throughout the dough.
5. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, 1 tbsp at a time, but avoid over-flouring to keep the buns tender.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
8. Cover the buns with the damp cloth again and let them rise for another 30 minutes, until puffy. Tip: For a faster rise, place the baking sheet in a turned-off oven with a bowl of hot water to create a warm, humid environment.
9. Preheat your oven to 375°F. In a small bowl, mix 1/2 cup of all-purpose flour with 1/4 cup of water to form a thick paste for the cross.
10. Transfer the paste to a piping bag or a small plastic bag with the corner snipped off, and pipe a cross onto the top of each bun.
11. Bake the buns in the preheated oven for 18-20 minutes, until they are golden brown and sound hollow when tapped on the bottom. Tip: Check at 18 minutes to prevent over-browning—if they’re browning too quickly, loosely tent with foil.
12. While the buns are baking, whisk together 1/4 cup of powdered sugar and 1 tbsp of orange juice in a small bowl to make the glaze.
13. Remove the buns from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
14. Drizzle the orange glaze over the warm buns while they’re still slightly warm to allow it to soak in.
15. Serve the buns warm or at room temperature. Unwrap these buns to reveal a soft, spiced interior studded with sweet carrots and raisins, offering a moist texture reminiscent of carrot cake. The orange glaze adds a bright, tangy finish that balances the warm spices perfectly—try serving them toasted with a smear of cream cheese for an extra carrot cake touch.
Blueberry and White Chocolate Hot Cross Buns
Get ready for a twist on a classic Easter treat. These Blueberry and White Chocolate Hot Cross Buns are soft, sweet, and perfect for spring mornings. They’re surprisingly easy to make at home.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour
– A packet of active dry yeast
– A splash of warm milk
– A good pinch of salt
– A handful of granulated sugar
– A stick of unsalted butter, softened
– One large egg
– A cup of fresh blueberries
– A generous half-cup of white chocolate chips
– A bit of ground cinnamon
– For the cross: a little more flour and water
– For the glaze: a couple of tablespoons of apricot jam
Instructions
1. In a large bowl, combine the all-purpose flour, active dry yeast, salt, granulated sugar, and ground cinnamon.
2. Make a well in the center and pour in the warm milk, softened unsalted butter, and the large egg.
3. Mix everything together until a shaggy dough forms, then knead on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece thinly without tearing.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and gently knead in the fresh blueberries and white chocolate chips until just combined to avoid crushing them.
6. Divide the dough into 12 equal pieces, shape each into a smooth ball, and place them close together on a parchment-lined baking sheet.
7. Cover the buns and let them rise again for 45 minutes until puffy.
8. Preheat your oven to 375°F (190°C).
9. For the cross, mix a little more flour with water to form a thick paste, pipe it over the buns in a cross shape using a piping bag or a ziplock bag with a corner snipped off.
10. Bake the buns for 18-20 minutes until golden brown and they sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through for even browning.
11. While the buns bake, warm the apricot jam in a small saucepan until runny.
12. As soon as the buns come out of the oven, brush them generously with the warm apricot jam glaze for a shiny finish. Tip: Brushing while hot helps the glaze soak in for extra moisture.
13. Let the buns cool on a wire rack for at least 15 minutes before serving.
Zesty blueberries burst with tartness against the creamy white chocolate in every soft, pillowy bite. These buns stay moist for days—toast them lightly and slather with butter for an indulgent breakfast. For a fun twist, split them and make mini bread puddings with any leftovers.
Matcha Green Tea Hot Cross Buns
Zesty matcha powder transforms classic hot cross buns into a vibrant, earthy treat. These soft, spiced buns get a modern twist with a hint of green tea bitterness. Perfect for a spring brunch or cozy afternoon snack.
Serving: 12 | Pre Time: 120 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 2 tablespoons of matcha powder
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1 packet (2 1/4 teaspoons) of active dry yeast
– 1 cup of warm whole milk (about 110°F)
– 1/2 cup of unsalted butter, melted
– 2 large eggs
– 1 cup of mixed dried fruit (like raisins or currants)
– A splash of vanilla extract
– For the cross: 1/2 cup of all-purpose flour mixed with 1/4 cup of water
– For the glaze: 2 tablespoons of apricot jam warmed with a tablespoon of water
Instructions
1. In a large bowl, whisk together 4 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 tablespoons of matcha powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1 packet of active dry yeast.
2. Pour in 1 cup of warm whole milk (110°F), 1/2 cup of melted unsalted butter, 2 large eggs, and a splash of vanilla extract. Tip: Use a thermometer to check milk temperature—too hot kills yeast, too cold slows rising.
3. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Fold in 1 cup of mixed dried fruit until evenly distributed.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down dough and divide into 12 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet, spacing 2 inches apart.
7. Cover with the towel and let rise again for 30 minutes. Tip: For extra fluffiness, preheat your oven to 200°F, turn it off, and let buns rise inside with the door slightly open.
8. Preheat oven to 375°F. Mix 1/2 cup of all-purpose flour with 1/4 cup of water to form a thick paste for the cross.
9. Pipe crosses onto buns using a piping bag or a ziplock bag with a corner snipped off.
10. Bake for 20-25 minutes until golden brown and sound hollow when tapped. Tip: Rotate the pan halfway through for even browning.
11. While warm, brush buns with a glaze made from 2 tablespoons of apricot jam warmed with 1 tablespoon of water.
Just out of the oven, these buns boast a tender crumb with specks of green from the matcha. The earthy tea flavor balances the sweet spices and dried fruit, making each bite complex yet comforting. Serve them warm with a dollop of clotted cream or alongside a frothy matcha latte for a full-circle experience.
Banana and Walnut Hot Cross Buns
Ready for a twist on a classic? These banana and walnut hot cross buns bring cozy sweetness to your table. They’re perfect for a spring brunch or afternoon snack.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 cups of all-purpose flour
– 1/2 cup of warm milk (about 110°F)
– 1/4 cup of granulated sugar
– 2 ripe bananas, mashed
– 1/2 cup of chopped walnuts
– 1/4 cup of unsalted butter, melted
– 1 large egg
– 1 packet of active dry yeast
– 1 tsp of ground cinnamon
– 1/2 tsp of salt
– A splash of vanilla extract
– For the cross: 1/2 cup of all-purpose flour mixed with 1/4 cup of water
– For the glaze: 2 tbsp of honey mixed with 1 tbsp of hot water
Instructions
1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the mashed bananas, melted butter, egg, vanilla extract, cinnamon, and salt to the yeast mixture. Stir until smooth.
3. Gradually mix in the 3 cups of flour until a soft dough forms. Tip: If the dough feels sticky, add a little more flour, but don’t overdo it to keep the buns tender.
4. Knead the dough on a floured surface for 5-7 minutes until elastic. Fold in the chopped walnuts during the last minute of kneading.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet, spaced 2 inches apart.
7. Cover the buns and let them rise again for 30 minutes. Preheat your oven to 375°F during this time.
8. Mix the 1/2 cup of flour and water to form a thick paste. Pipe crosses onto the buns using a piping bag or a spoon. Tip: Make the paste thick enough to hold its shape without running.
9. Bake the buns for 20-25 minutes until golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
10. While warm, brush the buns with the honey glaze for a shiny finish.
Deliciously soft with a hint of banana and crunchy walnuts, these buns are best served warm. Try them toasted with a smear of butter or alongside a cup of coffee for a comforting treat.
Raspberry and Almond Hot Cross Buns
Let’s make these raspberry and almond hot cross buns—a sweet, fruity twist on the classic Easter treat. Lightly spiced dough gets studded with juicy raspberries and crunchy almonds for a delightful spring bake. They’re perfect for breakfast or an afternoon snack with tea.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– ½ cup of granulated sugar
– 1 packet of active dry yeast (about 2¼ tsp)
– 1 tsp of salt
– 1 tsp of ground cinnamon
– ½ tsp of ground nutmeg
– 1 cup of warm milk (around 110°F)
– ½ cup of melted unsalted butter
– 2 large eggs
– 1 cup of fresh or frozen raspberries (thawed if frozen)
– ½ cup of sliced almonds
– A splash of vanilla extract
– For the cross: ½ cup of all-purpose flour mixed with ¼ cup of water
– For the glaze: a couple of tbsp of apricot jam warmed with a splash of water
Instructions
1. In a large bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, 1 packet of active dry yeast, 1 tsp of salt, 1 tsp of ground cinnamon, and ½ tsp of ground nutmeg until well combined.
2. Make a well in the center and pour in 1 cup of warm milk (110°F), ½ cup of melted unsalted butter, 2 large eggs, and a splash of vanilla extract; mix with a wooden spoon until a shaggy dough forms.
3. Tip the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic; if it sticks, add a little more flour, but avoid over-flouring to keep the buns tender.
4. Gently fold in 1 cup of raspberries and ½ cup of sliced almonds until evenly distributed, being careful not to crush the berries too much.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces; roll each into a smooth ball and place them on a parchment-lined baking sheet, spaced about 1 inch apart.
7. Cover the buns with the damp cloth again and let them rise for another 30 minutes until puffy.
8. Preheat your oven to 375°F while the buns rise.
9. In a small bowl, mix ½ cup of all-purpose flour with ¼ cup of water to form a thick paste; pipe or spoon crosses onto the top of each bun.
10. Bake the buns at 375°F for 20-25 minutes, until golden brown and sound hollow when tapped on the bottom.
11. While the buns bake, warm a couple of tbsp of apricot jam with a splash of water in a small saucepan over low heat until runny.
12. Remove the buns from the oven and immediately brush them with the warm apricot glaze for a shiny finish.
13. Let the buns cool on a wire rack for at least 10 minutes before serving.
Unwrap one while it’s still warm to enjoy the soft, pillowy texture with bursts of tart raspberry and nutty crunch. The cross adds a subtle chewiness, and the glaze gives a sweet, glossy sheen. Serve them split and toasted with a smear of butter or alongside a dollop of clotted cream for an extra-indulgent treat.
Tiramisu Inspired Hot Cross Buns
A traditional Easter treat gets an Italian coffee-shop twist with these tiramisu-inspired hot cross buns. Imagine fluffy, spiced buns soaked in espresso syrup and layered with creamy mascarpone filling. They’re perfect for brunch or a decadent afternoon snack.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 3 and 1/2 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 1 packet of active dry yeast
– 1 cup of warm whole milk (about 110°F)
– 1/2 cup of unsalted butter, melted
– 2 large eggs
– A couple of teaspoons of ground cinnamon
– A pinch of salt
– 1/2 cup of strong brewed espresso, cooled
– 1/4 cup of coffee liqueur (optional)
– 8 ounces of mascarpone cheese, at room temperature
– 1/2 cup of heavy cream
– 1/4 cup of powdered sugar
– A splash of vanilla extract
– 1/4 cup of all-purpose flour mixed with 3 tablespoons of water for the cross paste
Instructions
1. In a large bowl, combine the warm milk, sugar, and yeast, letting it sit for 5 minutes until foamy.
2. Add the melted butter, eggs, cinnamon, salt, and 3 cups of flour, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes, adding the remaining 1/2 cup of flour as needed until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces, shaping each into a ball and placing them on a parchment-lined baking sheet.
6. Cover the buns and let them rise again for 30 minutes.
7. Preheat your oven to 375°F.
8. Pipe the flour-water paste in a cross shape over each bun using a piping bag or a ziplock bag with the corner snipped off.
9. Bake the buns for 18-20 minutes until golden brown and sound hollow when tapped.
10. While the buns bake, whisk together the cooled espresso and coffee liqueur in a small bowl.
11. In another bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
12. Once the buns are out of the oven, immediately brush them generously with the espresso mixture while still warm.
13. Let the buns cool completely on a wire rack.
14. Slice each bun horizontally and spread a generous layer of the mascarpone cream between the halves.
15. Dust the tops with a little extra powdered sugar before serving.
These buns are delightfully moist from the espresso soak, with a soft, pillowy texture that contrasts the rich, velvety mascarpone filling. The cinnamon spice adds warmth, while the coffee notes shine through without being overpowering. Serve them slightly chilled for a firmer cream or at room temperature for a gooier, more indulgent bite—either way, they’re a showstopper on any spring table.
Sticky Toffee Hot Cross Buns with Caramel Sauce
Oozing with sticky toffee goodness, these hot cross buns reinvent the classic Easter treat. They’re packed with dates and spices, then drenched in homemade caramel sauce for an indulgent twist. Perfect for brunch or dessert.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of all-purpose flour
– 1/2 cup of chopped dates
– 1/4 cup of brown sugar
– 1 tsp of ground cinnamon
– 1/2 tsp of ground nutmeg
– 1 packet of active dry yeast
– 3/4 cup of warm milk (about 110°F)
– 1/4 cup of unsalted butter, melted
– 1 large egg
– A pinch of salt
– 1/2 cup of heavy cream
– 1/2 cup of granulated sugar
– A splash of vanilla extract
Instructions
1. In a large bowl, combine the warm milk, yeast, and a teaspoon of the brown sugar; let it sit for 5 minutes until frothy.
2. Add the melted butter, egg, flour, remaining brown sugar, cinnamon, nutmeg, salt, and chopped dates to the bowl.
3. Mix everything until a sticky dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces; roll each into a ball and place on a parchment-lined baking sheet.
6. Cover the buns and let them rise again for 30 minutes until puffy.
7. Preheat your oven to 375°F.
8. Bake the buns for 20-25 minutes until golden brown and sound hollow when tapped.
9. While the buns bake, make the caramel sauce: heat the granulated sugar in a saucepan over medium heat until it melts into a deep amber liquid, stirring constantly to prevent burning.
10. Carefully whisk in the heavy cream until smooth, then stir in the vanilla extract and remove from heat.
11. Let the buns cool slightly, then drizzle generously with the warm caramel sauce.
Mouthwateringly soft and spiced, these buns have a gooey date-filled center that pairs perfectly with the rich caramel. Serve them warm with extra sauce for dipping, or toast leftovers for a sweet breakfast treat—they’re so addictive, you might skip the cross!
Cherry and Dark Chocolate Hot Cross Buns
Crafting these Cherry and Dark Chocolate Hot Cross Buns transforms a classic Easter treat into a decadent, year-round delight. The tart cherries and rich chocolate create a perfect balance, while the spiced dough stays wonderfully soft. You’ll want to make a double batch—they disappear fast.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour, plus a little extra for dusting
– A packet of active dry yeast (about 2 ¼ teaspoons)
– ½ cup of granulated sugar
– A teaspoon of salt
– A couple of teaspoons of ground cinnamon
– A pinch of ground nutmeg
– 1 ¼ cups of warm whole milk (around 110°F)
– ½ cup of melted unsalted butter
– 1 large egg
– 1 cup of dried tart cherries
– ¾ cup of chopped dark chocolate (go for 70% cacao)
– For the cross: ½ cup of all-purpose flour mixed with about 5 tablespoons of water into a thick paste
– For the glaze: 2 tablespoons of apricot jam warmed with a splash of water
Instructions
1. In a large bowl, whisk together 4 cups of flour, the yeast, sugar, salt, cinnamon, and nutmeg.
2. Pour in the warm milk, melted butter, and egg, then mix until a shaggy dough forms. Tip: The milk should feel warm but not hot to the touch to activate the yeast properly.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and knead in the dried cherries and chopped dark chocolate until evenly distributed.
6. Divide the dough into 12 equal pieces and shape each into a smooth ball. Tip: Weigh the dough for perfectly even buns.
7. Arrange the balls on a parchment-lined baking sheet, spacing them about 1 inch apart, cover, and let rise for another 45 minutes.
8. Preheat your oven to 375°F.
9. Pipe or spoon the flour paste cross mixture over the top of each bun in a straight line.
10. Bake for 20-25 minutes until golden brown and they sound hollow when tapped on the bottom.
11. While still warm, brush the buns with the warm apricot glaze for a shiny finish. Tip: The glaze helps keep the buns moist.
12. Transfer to a wire rack to cool slightly.
The buns have a soft, pillowy crumb with pockets of gooey chocolate and chewy cherries. Serve them warm with a pat of butter melting into the cross, or toast them the next day for a crispy exterior that revives the spices beautifully.
Coconut and Lime Hot Cross Buns
Zesty coconut and lime transform traditional hot cross buns into a tropical spring treat. These buns are soft, fragrant, and perfect for Easter or any brunch. You’ll love the bright citrus and sweet coconut combo.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– A packet of active dry yeast (about 2 1/4 teaspoons)
– A half cup of granulated sugar
– A teaspoon of salt
– A cup of warm whole milk (around 110°F)
– A couple of large eggs
– A stick of unsalted butter, melted
– A cup of sweetened shredded coconut
– Zest and juice from 2 limes
– A splash of vanilla extract
– A quarter cup of all-purpose flour mixed with a splash of water for the cross paste
– A couple tablespoons of apricot jam for glazing
Instructions
1. In a large bowl, whisk together the 4 cups of flour, yeast, sugar, and salt.
2. Pour in the warm milk, eggs, melted butter, lime zest, lime juice, and vanilla extract. Tip: Use a thermometer to check the milk temperature—too hot will kill the yeast.
3. Mix until a sticky dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Fold in the shredded coconut until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Tip: Weigh the pieces for uniform buns.
7. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing them about 1 inch apart.
8. Cover and let rise again for 30 minutes. Preheat your oven to 375°F during this time.
9. Mix the quarter cup of flour with enough water to make a thick paste for the crosses. Pipe crosses onto each bun with a piping bag or zip-top bag with a corner snipped off.
10. Bake at 375°F for 20-25 minutes, until golden brown and sound hollow when tapped. Tip: Rotate the pan halfway through for even browning.
11. Warm the apricot jam in a small saucepan and brush it over the warm buns for a shiny glaze.
12. Let cool on a wire rack before serving.
Deliciously soft with a chewy crumb, these buns burst with tropical flavor from the coconut and zesty lime. Serve them warm with a smear of butter or toasted for breakfast. They’re a festive twist that’ll brighten up your table.
Gingerbread Spiced Hot Cross Buns with Icing Cross
Let’s reinvent Easter baking with gingerbread-spiced hot cross buns. These buns blend classic holiday flavors with warm spices for a cozy twist. You’ll love the soft texture and aromatic icing cross.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour
– 1 cup of warm milk
– 1/2 cup of granulated sugar
– 2 large eggs
– 1/2 cup of unsalted butter, melted
– 2 1/4 teaspoons of active dry yeast
– 1 teaspoon of salt
– 2 teaspoons of ground ginger
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground cloves
– A splash of vanilla extract
– A couple of raisins or currants (optional)
– 1 cup of powdered sugar for the icing
– 2 tablespoons of milk for the icing
Instructions
1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the eggs, melted butter, and vanilla extract to the yeast mixture, stirring until smooth.
3. In a separate bowl, mix the flour, salt, ground ginger, cinnamon, and cloves. Tip: Sift the dry ingredients to avoid lumps.
4. Gradually add the dry ingredients to the wet mixture, stirring to form a dough.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and fold in the raisins or currants if using.
8. Divide the dough into 12 equal pieces and shape them into smooth balls.
9. Arrange the balls on a parchment-lined baking sheet, spacing them about 1 inch apart.
10. Cover the buns and let them rise again for 30 minutes. Tip: For a softer crust, cover with a damp cloth.
11. Preheat your oven to 375°F.
12. Bake the buns for 20-25 minutes until golden brown and they sound hollow when tapped.
13. While the buns cool, whisk together the powdered sugar and 2 tablespoons of milk to make a thick icing.
14. Pipe or drizzle the icing in a cross shape over each cooled bun.
Fresh from the oven, these buns have a soft, pillowy texture with a spicy gingerbread aroma. The icing cross adds a sweet contrast that melts in your mouth. Serve them warm with a pat of butter for an extra indulgent treat, or toast them lightly to revive the spices the next day.
Summary
Celebrate Easter with these 20 delicious hot cross bun recipes, offering everything from classic to creative twists. We hope you find a new favorite to bake and share with loved ones. Give one a try this season, and let us know which recipe you loved most in the comments below! Don’t forget to pin this roundup on Pinterest to save it for later. Happy baking!