Hot Cross Buns Recipe for Easter Morning

These Hot Cross Buns are a classic treat for Easter weekend. Soft, spiced, sweet yeast rolls made with instant yeast and warmed with cinnamon, allspice, nutmeg, and optional orange zest. The recipe includes clear step-by-step instructions and photos to guide you through the process.

Hot Cross Buns

You’ve likely seen Hot Cross Buns in bakeries and grocery stores around Easter, or heard the traditional nursery rhyme. These buns are slightly denser than dinner rolls but still soft, lightly sweetened, and warmly spiced. They are a meaningful part of Good Friday and Easter customs, and they make a delicious addition to any holiday table.

This version is made from scratch with instant yeast, finished with simple piped icing crosses, and can easily be halved if you don’t need a full batch.

What You Need

• All-Purpose Flour. This recipe uses all-purpose flour, though bread flour can be substituted for a chewier bun.
• Granulated Sugar. Adds sweetness and helps feed the yeast.
• Instant Yeast. Active dry yeast can be used instead (see notes), but it requires proofing and longer rising times.
• Salt. Balances flavor.
• Spices. Ground cinnamon, allspice, and nutmeg provide the classic hot cross bun flavor.
• Whole Milk. Gives richness and tenderness; lower-fat milks can be used but may yield a drier crumb.
• Unsalted Butter. Cut into pieces so it melts evenly into the warm milk.
• Eggs. Use room temperature eggs for a smoother dough; beat them lightly before adding.
• Orange Zest (optional). Adds a bright citrus note but is not required.
• Currants or Raisins. Traditional in hot cross buns; omit if you prefer a plain version.

If you dislike raisins or currants, the recipe works perfectly without them—or substitute chocolate chips for a sweeter twist. Even if you skip them, the warm spices and buttery dough deliver the familiar flavor everyone loves.

How to Make Hot Cross Buns

This recipe is straightforward even if you’re new to working with yeast. The key is keeping liquids at the right temperature so the yeast activates without being harmed. Below are the main steps to prepare these buns.

1. In a large bowl or the bowl of a stand mixer, combine part of the flour with sugar, instant yeast, salt, and the spices.
2. Warm the milk with the butter until the butter melts and the mixture reaches about 120–125°F (48–52°C). If it becomes hotter, allow it to cool back into range before adding to the dry ingredients.
3. With the mixer on low, gradually pour the warm milk-and-butter into the dry mixture. Mix until just combined, then add the beaten eggs and mix again.
4. Stir in dried currants or raisins and orange zest if using.
5. With the mixer on low, add the remaining flour a little at a time until the dough is smooth, elastic, and slightly tacky—clinging to itself but not sticking to your fingers. You may not need all the flour; adjust as needed.
6. Form the dough into a ball, place it in a lightly oiled bowl, turn to coat with oil, and cover. Let rise in a warm, draft-free spot until doubled in size, typically 30–60 minutes.
7. Punch the dough down and shape into a 12-inch log. Cut into 12 even pieces, roll each into a ball, and place them close together in a buttered 9×13 pan. Cover and let rise again about 20–30 minutes.
8. Whisk together 1 large egg and 2 teaspoons water and brush the tops of the risen rolls with this egg wash.
9. Bake at 350°F (175°C) for 30–32 minutes, until golden brown and the tops sound hollow when tapped. Allow buns to cool slightly before adding the icing crosses.

Frequently Asked Questions

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Enjoy!

Let’s bake together! Check the photos above for guidance while making these buns.

Hot Cross Buns

These hot cross buns are perfect for Easter. The recipe makes 12 buns and includes a simple icing for the crosses.

Prep: 30 mins

Cook: 30 mins

Rising Time: 1 hr

Total: 2 hrs

Servings: 12 buns

Ingredients

• 5 1/3 cups (665 g) all-purpose flour, plus more as needed
• 2/3 cup (140 g) granulated sugar
• 5 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/3 cups (315 ml) whole milk
• 6 tablespoons unsalted butter, cut into pieces
• 2 large eggs, lightly beaten
• 1 tablespoon orange zest (optional)
• 2/3 cup dried currants or raisins

Egg Wash

• 1 large egg
• 2 teaspoons water

Icing

• 1 1/2 cups powdered sugar
• 2–3 tablespoons whole milk
• 3/4 teaspoon lemon juice

Instructions

1. Combine 2 cups (250 g) flour, sugar, yeast, salt, and spices in a large bowl or mixer bowl.
2. Heat milk and butter until butter melts and mixture reaches 120–125°F (48–52°C). Cool if necessary.
3. Mix warm liquid into the dry ingredients on low speed, then add the eggs and mix until combined.
4. Stir in orange zest and dried fruit.
5. Gradually add remaining flour until the dough is smooth and slightly tacky but not sticky. Form into a ball.
6. Place dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 30–60 minutes.
7. Punch down, shape into a 12″ log, cut into 12 pieces, roll into balls, and arrange in a buttered 9×13 pan. Cover and let rise 20–30 minutes.
8. Brush with egg wash and bake at 350°F (175°C) for 30–32 minutes until golden and hollow-sounding when tapped.
9. Mix powdered sugar, milk, and lemon juice to a pipeable consistency. Pipe crosses on cooled buns and serve.

Notes

Using active dry yeast

Heat milk to 115°F (46°C), sprinkle yeast and a pinch of sugar into the liquid, stir, and let sit for 5 minutes until foamy. Then proceed. Expect longer rising times (1–2 hours).

Making by hand

Combine ingredients and mix with a wooden spoon through step 5. Knead on a floured surface until smooth and elastic, about 5 minutes.

Pastry crosses

Mix 1/2 cup flour, 1 1/2 tablespoons sugar, and 1/4 cup water to pipeable thickness. Pipe crosses before baking and brush with jam after baking if desired.

Storing

Store in an airtight container at room temperature for 3–4 days. Warm slightly before serving for best texture.

Nutrition

Serving: 1 roll with icing | Calories: 382 kcal | Carbohydrates: 69 g | Protein: 8 g | Fat: 8 g | Sugar: 26 g

Nutrition information is an approximation.

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