Homemade Hot Cross Buns That Fill the Kitchen with Warm Spices and Sweet Glaze

Name: Homemade Hot Cross Buns That Fill the Kitchen with Warm Spices and Sweet Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup warm milk (about 110°F); 4 cups granulated sugar; 4 cups unsalted butter; 2 teaspoons salt; 2 teaspoons ground cinnamon; 4 teaspoons ground nutmeg; 4 teaspoons ground cloves; 4 cups raisins or currants; 1 tablespoon milk; 1 cup powdered sugar; 2 teaspoons vanilla extract; 2 1/4 teaspoons active dry yeast; 1/2 cup warm water; 4 cups all-purpose flour

March 28, 2025

Recipes

How I Make Soft and Spiced Hot Cross Buns for a Classic Easter Morning Treat

There’s something so comforting and nostalgic about baking hot cross buns in the spring. The warm scent of cinnamon, nutmeg, and cloves fills the kitchen while these soft, lightly sweetened rolls rise and bake to golden perfection. Topped with a simple icing cross, hot cross buns are a timeless tradition in my house during Easter season — but honestly, I love them any time I want something cozy and freshly baked.

The first time I made these from scratch, I realized just how much better homemade hot cross buns taste compared to store-bought. They’re soft and pillowy, spiced just right, and studded with plump raisins or currants. Whether served warm with butter or enjoyed as a sweet breakfast treat, these buns never last long around here.

Why I Love These Hot Cross Buns

Soft, fluffy texture that stays fresh for days.
Warm spices and dried fruit make each bite flavorful and fragrant.
A sweet icing cross on top adds just the right touch of sweetness.
Perfect for Easter brunch, spring breakfasts, or even gifting.
Surprisingly simple to make, especially with a stand mixer or a little patience.

Ingredients You’ll Need
(Makes 12 buns | Prep Time: 20 minutes | Rise Time: 1.5 hours | Bake Time: 20 minutes)

For the dough:

1 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
3 1/2 to 4 cups all-purpose flour
3/4 cup raisins or currants

For the egg wash:

1 egg + 1 tablespoon milk, whisked together

For the icing cross:

1 cup powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract

How I Make Hot Cross Buns (Step-by-Step)

Activate the Yeast
In a large mixing bowl, I combine the warm milk and sugar, then sprinkle in the yeast. I let it sit for about 5–10 minutes until it’s foamy and bubbly.
Make the Dough
I stir in the butter, salt, spices, and eggs until combined. Then I gradually add the flour, about a cup at a time, until a soft dough forms. I knead the dough (by hand or with a dough hook) for about 5–6 minutes, then fold in the raisins or currants until evenly distributed.
Let it Rise
I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about an hour or until doubled in size.
Shape the Buns
Once risen, I punch down the dough and divide it into 12 equal pieces. I roll each piece into a smooth ball and place them on a greased or parchment-lined baking sheet, spacing them slightly apart.
Second Rise
I cover the buns loosely and let them rise again for 30–45 minutes, until puffed. Meanwhile, I preheat the oven to 375°F.
Bake
I brush the tops of the buns with the egg wash and bake them for 18–20 minutes until golden brown.
Add the Crosses
Once the buns have cooled slightly, I whisk together the powdered sugar, milk, and vanilla to form a thick icing. I pipe a cross over each bun using a zip-top bag with the corner snipped or a piping bag.
Serve Warm
These are best served slightly warm with a pat of butter — pure comfort food.

My Tips for the Best Hot Cross Buns

Don’t rush the rise — giving the dough time to develop makes them fluffier.
Use warm (not hot) milk to activate the yeast without killing it.
If your kitchen is cool, let the dough rise in an oven with the light on.
Use golden raisins for a lighter, fruitier flavor.

Fun Variations I’ve Tried

Adding orange zest to the dough for a citrus twist.
Swapping raisins for chopped dried apricots or cranberries.
Brushing with a light sugar glaze before icing for a glossy finish.
Using a flour paste cross before baking (more traditional method).

What I Serve with Hot Cross Buns

Warm with butter and a drizzle of honey.
With a side of scrambled eggs or fresh fruit for brunch.
Toasted and slathered with jam for breakfast the next day.
Paired with a hot cup of tea or coffee for an afternoon snack.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough the night before, let it rise once, then shape and do the second rise in the morning.

Q: Can I freeze the buns?
A: Definitely. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat gently in the oven or microwave.

Q: Do I have to use raisins?
A: Nope! Feel free to use other dried fruit or leave them out entirely if you prefer.

Q: Can I use instant yeast?
A: Yes, you can swap in instant yeast. Just mix it right into the dry ingredients and skip the proofing step.

Why These Hot Cross Buns Are Worth Making from Scratch

There’s something really special about pulling a tray of freshly baked hot cross buns from the oven. The aroma alone is enough to bring everyone to the kitchen. They’re soft, slightly sweet, and filled with just the right amount of spice and fruit. Whether you’re honoring tradition or just looking for a cozy homemade bake, these buns are a must for Easter or any spring morning.

I hope you give them a try and enjoy them with your loved ones. And if you add your own twist to the classic, I’d love to hear about it!