This Hot Cross Buns Recipe makes soft and tender buns filled with juicy raisins. The buns are lightly brushed with a sweet syrup and topped with a sweet cream cheese icing. They're perfect for an Easter brunch!
These festive buns are traditionally eaten on Good Friday, around Easter time. They are spiced sweet buns made with currants or raisins, and marked with a cross on top.
If you're looking for more recipes to make for Easter, be sure to check out my Classic Pavlova and Greek Easter Bread!
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What are Hot Cross Buns?
Originating in the UK, the cross on the buns represents the crucifixion of Christ, while the spices symbolize those used in His burial.
The buns were once believed to protect against shipwrecks, kitchen fires, and even ensure that bread baked would turn out perfect! Sharing a bun with a friend is also said to guarantee your friendship for the year.
❤️ Why You'll Love This Recipe
- Soft and Fluffy - These buns come out super soft and pillowy thanks to the warm milk, eggs, and butter combo. It's basically bakery-level perfection, but from your own kitchen.
- Easy Yeast Dough - Don't be intimidated by yeast-this dough is easy to make, and it rises perfectly with my oven trick!
- Cream Cheese Icing - Instead of using the traditional flour paste, the buns get a flavor upgrade with smooth, tangy cream cheese icing. It's a total game-changer!
🛒 Ingredients
- Cinnamon & nutmeg: Don't skip the spices! These two are key to that signature hot cross bun flavor.
- Raisins: This is a traditional ingredient. Raisins add little pops of sweetness throughout the buns. They're a must-have for the authentic texture and flavor.
- Butter: Use softened, unsalted butter for the best texture and flavor. Cold butter won't incorporate as well, so be sure it's softened.
- Cream cheese: This is a fun and unique twist on the traditional flour paste cross. The cream cheese adds tang and richness that is so good when paired with the sweet, spiced buns.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Milk: Any plant-based milk, like almond, oat, or soy.
- Yeast: Instant yeast - use the same amount. No need to proof; just mix it right into the dry ingredients.
- All-Purpose Flour: Bread flour for chewier buns.
- Raisins: Dried cranberries, chopped dates, or currants.
🥣 How to Make Hot Cross Buns
Step 1: Add the milk, sugar, and yeast to a small bowl. Let the yeast mixture rest for 10 minutes or until bubbles start forming.
Step 2: In the bowl of a stand mixer, add 4 cups of flour, salt, cinnamon, and nutmeg. Mix until combined.
Step 3: Add the eggs and butter to the yeast mixture and stir together. Pour the liquid mixture into the flour. Mix using the dough hook attachment for 5 minutes. Add in the raisins and continue mixing the dough for another minute.
Step 4: Place the dough in a bowl and cover with plastic wrap. Rise until doubled in size.
Step 5: Line a 9x13 inch pan with parchment paper. Place the dough on a floured surface and cut into 15 pieces. Roll out each piece, and place in the pan. Cover with a damp cloth and let rest for 30 minutes.
Step 6: Preheat the oven to 375°F. Bake the buns for 20 to 25 minutes or until golden brown.
Step 7: While the buns are baking, make the syrup. Combine the sugar and water in a saucepan. Bring to a boil and continue boiling until the syrup thickens. Brush the baked buns with the syrup.
Step 8: For the icing, whisk all the ingredients together. Transfer to a piping bag.
Step 9: Once the buns have cooled, pipe the icing on top in the shape of a cross.
FAQs
Store buns in an airtight container at room temperature for up to 2-3 days. If they start to get stale, turn them into this Irish Bread Pudding!
Try dried cranberries, chopped dates, currants, or even chocolate chips for a fun twist.
📋 Recipe
Hot Cross Buns Recipe
Ingredients
Hot Cross Buns
- 1 ½ cups milk lukewarm
- ½ cup sugar
- 2 ¼ teaspoon active dry yeast
- 4 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- 2 eggs
- 4 tablespoon unsalted butter softened
- 1 cup raisins
Syrup Glaze
- ¼ cup water
- ¼ cup sugar
Cream Cheese Icing
- ½ cup powdered sugar
- 2 tablespoon cream cheese softened
- 1 tablespoon unsalted butter softened
- 1 teaspoon vanilla extract
- ½ tablespoon milk
Instructions
- Add the milk, sugar and yeast to a small bowl. Let the yeast mixture rest for 10 minutes or until bubbles start forming.
- In the bowl of a stand mixer, add 4 cups of flour, salt, cinnamon and nutmeg. Mix until combined.
- Add the eggs and butter to the yeast mixture and stir together. Pour the liquid mixture into the flour. Mix using the dough hook attachment for 5 minutes. Add in the raisins and continue mixing the dough for another minute. The dough is done once it stops sticking to the sides of the bowl. Add more flour if necessary.
- Add a tablespoon of oil to a large bowl. Place the dough in the bowl and roll it around until it is covered in the oil. This prevents the dough from getting dry during the rising process. Cover the bowl with plastic wrap. Let the dough rise in a warm spot until doubled in size.
- Line a 9x13 inch pan with parchment paper. Place the dough on a floured surface and cut it into 15 equal pieces. Roll out each piece, and place them in the pan. Cover the pan with a damp cloth and let the dough rest for 30 minutes or until doubled in size.
- Preheat the oven to 375°F. Bake the buns for 20 to 25 minutes or until they are golden brown.
- While the buns are baking, make the syrup. Combine the sugar and water in a sauce pan. Bring to a boil over medium heat, and continue boiling until the syrup thickens. Once the buns are done, brush them with the syrup.
- For the icing, whisk all of the ingredients together. Add more milk or powdered sugar depending on the desired consistency. Transfer to a piping bag or a sandwich bag with the end snipped off.
- Once the buns have cooled, pipe the icing on top in the shape of a cross.
Notes
- Storage Instructions: Store buns in an airtight container at room temperature for up to 2-3 days. If they start to get stale, turn them into bread pudding!
You can also freeze any un-iced buns for up to two months. - Speed Method: Preheat your oven to 170°F, then turn it off. Place the bowl of dough, with a damp towel on top, into the oven. Check it in an hour, it should be doubled in size!
- Make Ahead: These buns can be prepared the day before. Simply cover the 9x13 inch pan with plastic wrap and place it in the fridge overnight. In the morning, let the buns sit on the counter for a few minutes until they have warmed up a bit. Then pop them in the oven!
Ashley Amundsen says
These buns are traditionally made with a flour paste cross, but the cream cheese icing takes them to a whole new level. They have the perfect amount of sweet and spice! We love making these for Easter!