Recipe

Easter Hot Cross Buns

Soft, lightly spiced buns with raisins, a glossy finish, and a classic piped cross. Cozy Easter baking that is totally doable at home.

By Matt Campbell

•

4.8

A tray of freshly baked hot cross buns with shiny glazed tops and piped white crosses, cooling on a parchment-lined baking sheet on a bright kitchen counter

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Hot cross buns are one of those Easter foods that feel like a warm hug with good timing. You get the comfort of soft dinner rolls, the perfume of cinnamon and nutmeg, and little sweet bursts from raisins. Plus, there is something deeply satisfying about piping the crosses like you are doing edible arts and crafts, but with snacks.

This version keeps ingredients accessible and the steps clear. The dough is enriched with milk, butter, and egg for that pillowy pull-apart texture. I soak the raisins so they stay plump, then finish the buns with a quick glaze that makes them look bakery-level shiny without being fussy.

Measured ingredients for hot cross buns on a kitchen counter, including flour, milk, yeast, sugar, butter, egg, spices, and raisins in small bowls

Why It Works

Soft, fluffy crumb: An enriched dough (milk, butter, egg) keeps the buns tender for days, not just the first hour.
Even rise and neat shape: We portion the dough by weight and proof the buns snug in a pan so they rise up, not out.
Plump fruit, not chewy pebbles: A quick soak for raisins helps them stay juicy instead of stealing moisture from the dough.
Classic look with low stress: A simple flour paste cross pipes easily and bakes up bright and defined.
That glossy bakery finish: A warm apricot (or honey) glaze gives shine and a light sweetness without turning the buns into dessert.

Pairs Well With

Storage Tips

How to Store Hot Cross Buns

Room temperature: Keep buns in an airtight container or zip-top bag for up to 2 days. If your kitchen is dry, tuck in a folded paper towel to absorb extra moisture and prevent stickiness.

Refrigerator: Not my first choice because it can dry bread faster, but it works for up to 4 days. Rewarm to bring back softness.

Freezer: Freeze buns (whole or split) up to 2 months. Wrap individually, then stash in a freezer bag. Thaw at room temp or microwave in short bursts.

Reheating: Warm in a 300°F oven for 8 to 10 minutes, or microwave 10 to 15 seconds. Split, toast, and butter is also a very correct life choice.

Common Questions

Can I make these ahead for Easter morning?

Yes. After shaping, cover and refrigerate the pan overnight (8 to 14 hours). In the morning, let the buns sit at room temperature until puffy (usually 60 to 90 minutes), then pipe the crosses and bake.

Do I have to use raisins?

Nope. Swap in currants, chopped dried apricots, dried cranberries, or even chocolate chips. Keep the amount about the same so the dough is not overloaded. If your dried fruit is very dry, give it the same quick soak as the raisins so it does not steal moisture from the dough.

How do I know when the dough is kneaded enough?

You want a smooth, elastic dough that is slightly tacky but not messy. If you pull off a small piece and stretch it gently, it should form a thin “window” before tearing. If it rips right away, knead a few more minutes.

Why did my crosses disappear?

Usually the paste was too thin or it got piped on buns that were under-proofed and expanded too aggressively in the oven. Make the paste thick like toothpaste, and proof until the buns look airy and touch each other in the pan.

Can I make these without a stand mixer?

Absolutely. Knead by hand on a lightly floured counter for 10 to 12 minutes. The dough will get less sticky as gluten develops. Try not to add too much flour, or the buns can turn dense.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan (or a rimmed baking sheet)
Stand mixer with dough hook (optional) or a large mixing bowl
Kitchen scale (highly recommended for even buns)
Small saucepan (for warming milk and making glaze)
Instant-read thermometer (optional, but great)
Piping bag or zip-top bag with the corner snipped
Pastry brush

The first time I made hot cross buns, I treated the crosses like a high-stakes art project. I overthought the paste, panicked mid-pipe, and still ended up with buns that got demolished warm with butter. That is kind of the magic here. Even if the crosses come out a little wonky, you still get soft bread, cozy spice, and that Easter-morning smell that makes everyone wander into the kitchen “just to check.”

Easter Hot Cross Buns

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 2 hours 45 minutes

Servings 12 buns

Ingredients

For the dough

1 cup whole milk, warmed to 105°F to 110°F
2 1/4 teaspoons active dry yeast (1 packet)
1/3 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 large egg
3 3/4 cups all-purpose flour (about 450 g), plus more as needed
1 1/4 teaspoons fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)
1 cup raisins or currants
Zest of 1 orange (optional, but highly encouraged)

For the crosses

1/2 cup all-purpose flour
5 to 7 tablespoons water (as needed)
Pinch of salt

For the glaze

2 tablespoons apricot jam (or honey)
1 tablespoon water

Instructions

Plump the raisins. Put raisins in a bowl and cover with hot water. Let sit 10 minutes, then drain well and pat dry. This keeps them juicy instead of chewy.
Bloom the yeast. In a large bowl (or the bowl of a stand mixer), whisk warm milk (105°F to 110°F), yeast, and 1 teaspoon of the sugar. Let sit 5 to 8 minutes until it looks a bit foamy or bubbly and smells yeasty. If it is not dramatic, do not panic. A few bubbles is still a good sign.
Mix the wet ingredients. Whisk in the remaining sugar, melted butter, egg, and orange zest (if using).
Add dry ingredients. Add flour, salt, cinnamon, nutmeg, and allspice. Mix until a shaggy dough forms, then knead 7 to 9 minutes in a mixer (or 10 to 12 minutes by hand) until smooth and elastic. The dough should feel slightly tacky. If it is wet and gloopy and will not hold its shape, add flour 1 tablespoon at a time until it comes together.
Knead in the fruit. Add drained raisins and knead briefly until evenly distributed.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
Shape. Grease a 9x13-inch pan. Turn dough out and divide into 12 equal pieces (typically about 75 to 80 g each if you are using a scale). Shape each into a tight ball and arrange evenly in the pan.
Second rise. Cover and let rise until puffy and the buns are touching, about 35 to 55 minutes. Meanwhile, heat oven to 375°F.
Make the cross paste. Stir flour and a pinch of salt with 5 tablespoons water, adding more water 1 tablespoon at a time until you get a thick paste that pipes cleanly. Spoon into a piping bag or zip-top bag.
Pipe the crosses. Pipe one line down each row of buns, then pipe across to form crosses. Pipe confidently. You have got this.
Bake. Bake 18 to 22 minutes, until deep golden brown. If you have an instant-read thermometer, aim for about 190°F to 200°F in the center bun.
Glaze. Warm apricot jam and water in a small saucepan until loose, then brush over the warm buns for shine. Glaze while they are still warm, then cool 10 minutes before serving (or just tear in carefully and accept the steam burns like the rest of us).
Serve. Serve warm with butter, or split and toast later for crisp edges and a soft middle.