Homemade Hot Cross Buns

Homemade Hot Cross Buns

Hot cross buns are soft and fluffy with plump raisins, a mixture of spice flavors, and a sweet glaze on the top. Make these homemade hot cross buns for your Easter traditions.

Hot Cross Buns 5

A sweet bread with all my favorite flavors paired with juicy raisins all together in a little roll. It’s topped off with a sweet sugary glaze to finish off the flavors.

Traditional homemade Hot Cross Buns. Easy recipe using raisins and cinnamon, nutmeg, and ginger. Perfect for Easter

The most significant part of the hot cross buns is the cross itself baked into the roll. Perfect for Easter….but really delightful any time of the year!

I love making bread at home so I’m looking forward to making these more often! You really can’t beat homemade breads and buns! My favorite part is while they are still warm, splitting the bun in half and smearing butter on both pieces. It instantly melts and tastes so so good!

The hot cross bun is not too heavy so its great enjoyed as a side with dinner, or for breakfast! Or anytime really….I’m snacking with one right now as I write.

Homemade Hot Cross Buns

Ingredients for Homemade Hot Cross Buns

  • 3/4 C. milk, warmed
  • 1 pk dry active yeast, 2 1/4 tsp if using bulk
  • 1/4 C. sugar
  • 1 large egg, beaten
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 7 Tbsp. unsalted butter, melted
  • 3 C. flour, divided within recipe (plus extra for work surfaces)
  • 1/2 C. raisins

Ingredients for the crosses

  • 1/4 C. water
  • 1/3 C. flour
  • 1/4 tsp. vanilla extract

Ingredients for the glaze

  • 1/4 C. sugar
  • 4 Tbsp. water

Directions for Homemade Hot Cross Buns

  1. In a medium mixing bowl or a stand mixer combine the warm water and the yeast. Mix until dissolved. Let sit for 10 minutes.
  2. Add the sugar and egg to the bowl and mix until combined.
  3. Add the nutmeg, cinnamon, ginger, salt, melted butter, baking powder and 1 1/2 cups of the flour and mix on low speed with the dough hook.
  4. Add the remainder of the flour and the raisins and continue to mix. The dough will start to form a ball and pull away from the sides.
  5. Remove dough, form into a ball and place in bowl that has been lightly greased with oil. Cover the bowl with a towel or plate and sit to rise for 1 hour. The dough will double in size.
  6. After dough has risen, transfer dough to a lightly floured surface and press it down flat to take the air out. If dough is a little too dry, add a teaspoon of water and work it in.
  7. Divide the dough into 12 equal pieces. Roll each piece into small balls by rolling with your hand against a surface using a circular motion.
  8. Place the 12 dough balls onto a lightly greased baking tray or use parchment paper in a 3 x 4 formation. Leave some space between the buns so they can rise more to touch each other.
  9. Let rise for 15 minutes before adding the crosses.
  10. While the buns are rising, prepare the ingredients for the crosses.
  11. In a mixing bowl, add the water, flour, and vanilla, and whisk together. It will have a thicker wet consistency, holds it shape, but thin enough to pipe.
  12. Transfer the flour mixture into a piping bag or plastic bag with the tip cut off.
  13. After the buns have been rising for 15 minutes, carefully pipe the flour mixture across each buns in both directions to form a cross. The cross will bake into the buns.
  14. Bake at 425° F. for 20 to 25 minutes or until the tops are golden brown.
  15. While the buns are baking make the glaze by bringing the sugar and water to a boil in a pot. Simmer until a syrup is formed.
  16. Glaze the buns as soon as they come out of the oven and let sit to cool.
  17. Ready to serve. Best if served the same day or the next day.

Hot Cross Buns 2