• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ALL RECIPES
  • Dinner
  • Dessert
  • Pumpkin Recipes
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Self Proclaimed Foodie
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Baked Goods

    Hot Cross Buns

    Published: March 9, 2023 · Updated: March 9, 2023 · By: Krissy · 1 Comment
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    These Hot Cross Buns made with warm spices, raisins, and dried apricots are smothered with an orange glaze. They are a delightful twist on the traditional recipe. As a sweet roll, they are fantastic any time of year, but they especially make a delicious addition to Good Friday, Easter Sunday, or springtime brunch.

    homemade hot cross buns with orange glaze.

    What is a traditional hot cross bun?

    A traditional hot cross bun is a type of sweet bread roll that is typically eaten on Good Friday or during the Easter season. The bun is made from a spiced dough that includes ingredients such as cinnamon, nutmeg, and dried fruit like currants or raisins. I put my own spin on them by adding dried apricots.

    The dough is often enriched with milk, butter, and eggs, which gives the bun a soft, fluffy, and somewhat chewy texture.

    The most distinctive feature of a hot cross bun is the cross on the top, which is typically made from a mixture of flour and water that is baked onto the bun, or a sweet frosting that is piped on after the bun has finished cooking. This cross is meant to symbolize the crucifixion of Jesus Christ.

    Hot cross buns are best enjoyed warm. These don't need anything at all, but they are often served with butter, and in some parts of the world they are also served with apricot jam or honey. They are a traditional food in many countries, including the United Kingdom, Australia, New Zealand, the United States, and Canada.

    homemade orange glazed hot cross buns with raisins and dried apricots.

    Why I love this recipe

    • Best hot cross buns. They're just so delicious. My entire family loves them.
    • Easter tradition. In addition to a baked ham with pineapple mustard glaze, scalloped potatoes, roasted green beans, hard boiled eggs, and carrot cake, we always make these!

    Ingredients needed

    To make the buns

    You will need whole milk, raisins, dried apricots, orange zest, vanilla extract, pumpkin pie spice, granulated sugar, active dry yeast, golden brown sugar, unsalted butter, large eggs, kosher salt, and all-purpose flour.

    To make the cross

    A mixture of flour and water is all that is needed.

    ingredients needed to make hot cross buns.

    To make the glaze

    You will need confectioners' sugar, orange juice, and a bit of Grand Marnier.

    powdered sugar in bowl with mandarin juice.

    How to make hot cross buns

    Because there are many steps to this recipe, I've taken a lot of step-by-step photos to walk you through the process.

    Hydrate the dried fruit and warm the milk 

    Add milk, raisins, dried apricot pieces, orange zest, vanilla, pumpkin pie spice, and granulated sugar to a small saucepan. Over very low heat, gently warm to 110°F. To make fruit extra soft, you can let this mixture sit for 30 minutes, but it's ready to use once it hits 110°F. Do not overheat.

    Activate yeast

    Remove the saucepan from heat. Sprinkle yeast onto warm milk mixture and stir to combine. Cover and allow the yeast mixture to sit for at least 5 minutes. When the mixture is foamy with tiny bubbles, it's ready to use.

    warming milk and fruit mixture to 110 for hot cross buns.
    warm milk mixture to 110°F
    rehydrated raisins and dried apricots in milk with foamy yeast.
    add yeast and allow it to foam

    Prepare the dough

    In the bowl of your stand mixer with the paddle attachment, add the brown sugar, softened butter pieces, eggs, salt, and 1 cup of flour (the rest will be added in shortly). Add the milk/dried fruit/yeast mixture and be sure to scrape the saucepan so that you get everything. Mix on low speed to combine ingredients.

    Scrape the sides and then add the remaining 2 ½ cups flour. Using the paddle attachment, mix on medium-low speed until combined. Occasionally turn the mixer off and scrape down the sides with a wooden spoon.

    Knead the dough

    Swap the paddle attachment with the dough hook and start kneading the dough on medium speed. If it continues to stick to the sides and the bottom, sprinkle 1 teaspoon of flour at a time while the mixer is running until it no longer sticks. Try to add the least amount of flour needed; you want soft and sticky dough. Knead dough for at least 3 minutes.

    mixed dough for hot cross bun recipe.
    add flour as needed
    kneaded dough for hot cross bun recipe.
    knead until elastic

    1st Rise

    Lightly grease a large bowl with the oil. Place the dough in the bowl and turn it so that the entire surface is lightly coated in the oil.

    Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise in a relatively warm place for 2 hours or until double in size. Rise times will vary. If your house is cold, you may set the bowl on a floor heater vent or preheat your oven to 200°F, turn it off, and allow the dough to rise inside with the oven door cracked.

    hot cross bun dough ball in glass bowl.
    add dough to bowl and cover
    hot cross bun dough that has risen in bowl.
    allow to rise

    Shape the rolls

    Line a baking sheet with parchment paper. Divide the dough into 16 equal pieces. You can do this by shaping it into a square and cutting them into equal-sized squares squares using a bench scraper or sharp knife.

    Alternatively you can partition into equal-sized pieces and shape each piece into round balls. To do this, pull part of the dough and tuck it underneath. Then, work your way around so that the top looks smooth and the edges are all tucked on the bottom. Arrange the rolls equally spaced on the prepared baking sheet.

    2nd Rise

    Cover the rolls with plastic wrap or a clean kitchen towel. Allow them to rise for about 1 hour. They should be puffy and larger in size.

    uncooked hot cross buns on baking sheet.
    shape rolls
    second rise of hot cross buns on baking sheet.
    allow to rise

    Preheat oven to 350°F.

    Add the cross

    Whisk ½ cup of flour and 6 Tablespoons of water together in a small bowl. The mixture should be very smooth and briefly hold it's shape when it drizzles off the whisk. Transfer the paste to a piping bag with a small plain tip.

    Alternatively, you can use a plastic bag and snip a very small corner off for piping. Pipe a line down the center of each row of buns, then repeat in the other direction to create a cross shape.

    whisking flour and water to make paste for hot cross bun recipe.
    mix flour and water
    piping flour cross on homemade hot cross buns.
    pipe onto rolls
    flour paste cross on homemade hot cross buns.
    will make a cross shape

    Bake the rolls

    Bake for approximately 20 minutes or so. The rolls should be golden brown on top. While the buns are cooking, make the glaze (see next step). Remove the buns from the oven.

    uncooked hot cross buns with flour paste cross.
    flour cross
    freshly baked hot cross buns.
    baked hot cross buns

    Add the orange glaze

    Whisk the powdered sugar, orange juice, and Grand Marnier (if using) together until smooth. Use a pastry brush to cover the buns with the glaze. Serve warm.

    orange glaze with whisk.
    mix glaze
    brushing orange glaze on warm hot cross buns.
    brush onto warm rolls

    Storage and reheating

    Cover leftover rolls tightly and store them at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for longer.

    They can be eaten at room temperature but taste best when warm. To reheat, set the bun on a plate in the microwave and heat for 20-30 seconds.

    hot cross bun split in half with raisins and dried apricots.

    If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

    You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

    homemade orange glazed hot cross buns with raisins and dried apricots.

    Orange Glazed Hot Cross Buns with Raisins and Apricots

    These Hot Cross Buns made with raisins and dried apricots and topped with an orange glaze are a delightful twist on the traditional recipe and would make a delicious addition to any Easter or springtime brunch.
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Course: Side Dish
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    1st and 2nd dough rise: 3 hours
    Total Time: 4 hours
    Scale: 16 buns
    Recipe Created By: Krissy Allori

    Ingredients

    • ¾ cup whole milk
    • ½ cup raisins
    • ½ cup dried apricots (cut into small pieces)
    • 1 large orange or 2-3 mandarins (zest and juice separated)
    • 1 teaspoon vanilla extract
    • 2 teaspoons pumpkin pie spice (see note)
    • 1 teaspoon granulated sugar
    • 2 ¼ teaspoons active dry yeast or instant yeast (1 standard packet)
    • ½ cup packed golden brown sugar
    • 5 Tablespoons unsalted butter (softened and cut into small pieces)
    • 2 large eggs (room temperature)
    • 1 teaspoon kosher salt
    • 3 ½ cups all-purpose flour (plus more to prevent sticking)
    • 1 tablespoon light olive oil (for greasing the bowl during 1st rise, alternative oils can be used.)

    Flour Cross

    • ½ cup all-purpose flour
    • 6 Tablespoons water

    Orange Glaze

    • 1 cup confectioners’ sugar
    • 4 Tablespoons juice from the oranges/mandarins
    • ½ teaspoon Grand Marnier (optional but recommended)

    Instructions

    • Hydrate the dried fruit and warm the milk: Add milk, raisins, dried apricot pieces, orange zest, vanilla, pumpkin pie spice, and granulated sugar to a small saucepan. Over very low heat, gently warm to 110°F. To make fruit extra soft, you can let this mixture sit for 30 minutes, but it's ready to use once it hits 110°F. Do not overheat.
      warming milk and fruit mixture to 110 for hot cross buns.
    • Activate yeast: Remove the saucepan from heat. Sprinkle yeast onto warm milk mixture and stir to combine. Cover and allow the mixture to sit for at least 5 minutes. When the mixture is foamy with tiny bubbles, it's ready to use.
      rehydrated raisins and dried apricots in milk with foamy yeast.
    • Prepare the dough: Using a stand mixer with the paddle attachment, add the brown sugar, softened butter pieces, eggs, salt, and 1 cup of flour (the rest will be added in shortly). Add the milk/dried fruit/yeast mixture and be sure to scrape the saucepan so that you get everything. Mix on low speed to combine ingredients.
      Scrape the sides and then add the remaining 2 ½ cups flour. Using the paddle attachment, mix on medium-low speed until combined. Occasionally turn the mixer off and scrape down the sides.
      mixed dough for hot cross bun recipe.
    • Knead dough: Swap the paddle attachment with the dough hook and start kneading the dough on medium speed. If it continues to stick to the sides and the bottom, sprinkle 1 teaspoon of flour at a time while the mixer is running until it no longer sticks. Try to add the least amount of flour needed; the dough should be a little sticky and soft. Knead dough for at least 3 minutes.
      kneaded dough for hot cross bun recipe.
    • 1st Rise: Lightly grease a large bowl with the oil. Place the dough in the bowl and turn it so that the entire surface is lightly coated in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise in a relatively warm environment for 2 hours or until double in size. If your house is cold, you may set the bowl on a floor heater vent or preheat your oven to 200°F, turn it off, and allow the dough to rise inside with the oven door cracked.
      hot cross bun dough that has risen in bowl.
    • Shape the rolls: Line a baking sheet with parchment paper. Divide the dough into 16 equal pieces. You can do this by shaping it into a square and cutting them into equal-sized squares squares using a pastry cutter or shape knife. Alternatively you can partition into equal-sized pieces and shape each piece into a smooth ball. To do this, pull part of the dough and tuck it underneath. Then, work your way around so that the top looks smooth and the edges are all tucked on the bottom. Arrange the rolls equally spaced on the prepared baking sheet.
      uncooked hot cross buns on baking sheet.
    • 2nd Rise: Cover the rolls with plastic wrap or a clean kitchen towel. Allow them to rise for about 1 hour. They should be puffy and larger in size.
      second rise of hot cross buns on baking sheet.
    • Preheat oven to 350°F.
    • Add the cross: Whisk ½ cup of flour and 6 Tablespoons of water together in a small bowl. The mixture should be very smooth and briefly hold it's shape when it drizzles off the whisk. Transfer the paste to a plastic bag and snip a very small corner off for piping. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
      flour paste cross on homemade hot cross buns.
    • Bake the rolls: Bake for approximately 20 minutes or so. The rolls should be golden brown on top. While the buns are cooking, make the glaze (see next step). Remove the buns from the oven.
      freshly baked hot cross buns.
    • Add the orange glaze: Whisk the confectioners' sugar, orange juice, and Grand Marnier (if using) together until smooth. Use a pastry brush to cover the buns with the glaze. Serve warm.
      brushing orange glaze on warm hot cross buns.

    Notes

    Note: If you don't have pumpkin pie spice, you can use 1 teaspoon Cinnamon + ½ teaspoon nutmeg + ½ teaspoon allspice 
    Storage and reheating
    Cover leftover rolls tightly and store them at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for longer.
    They can be eaten at room temperature but taste best when warm. To reheat, set the bun on a plate in the microwave and heat for 20-30 seconds.
     

    NUTRITION INFORMATION

    Calories: 256kcal | Carbohydrates: 46g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 177mg | Fiber: 2g | Sugar: 17g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg
    SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

    Reader Interactions

    Comments

    1. Linda

      March 12, 2023 at 5:12 am

      5 stars
      I made these buns for the first time as a practice run for Easter. They turned out absolutely amazing!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Krissy

    A close up of a woman

    I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make. more about me...

    SUBSCRIBE to my newsletter

    Easter Favorites

    • perfectly cooked hard boiled egg cut in half.
      How to Make Perfect Hard Boiled Eggs
    • warm hot cross buns with orange glaze.
      Hot Cross Buns
    • slicing a whole glazed ham that was baked in the oven.
      Pineapple Mustard Glazed Baked Ham
    • perfectly cooked lollipop lamb chops
      Lamb Chops
    online publications that have featured self proclaimed foodie

    Most Popular Recipes

    • homemade salmon patties
      Salmon Patties (Salmon Cakes)
    • easy monkey bread recipe
      Granny's Monkey Bread Recipe
    • prime rib recipe
      Perfect Prime Rib Roast
    • close up of fork with cajun shrimp pasta in cream sauce
      Cajun Shrimp Pasta
    • homemade country sausage gravy over buttermilk biscuits.
      Country Sausage Gravy
    • perfectly cooked filet mignon steak cut in half with garlic and herbs
      Absolutely Perfect Filet Mignon
    • spoonful of creamy alfredo sauce
      Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}
    • homemade meatloaf with ketchup sauce.
      Granny's Classic Meatloaf Recipe

    Footer

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Nutrition Disclaimer

    Check Out Ten Acre Baker

    Meet Krissy

    Social

    Pinterest

    Facebook

    Instagram

    You Tube

    Sign Up for free emails

    Recipes

    • Dinner
    • Dessert
    • Breakfast
    • Drinks
    • Appetizers

    Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    COPYRIGHT © 2022 SELF PROCLAIMED FOODIE®