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Orange scented Hot cross buns are traditionally served during Lent and for the Easter holidays. English folklore says that buns baked and served on Good Friday will not spoil or mold during the coming year.
I don’t know about you but these never last that long in our house! I guess we’ll never know. 😜
Flavor packed, slightly sweet hot cross buns
I love the orange zest and spice combination in these hot cross buns, especially paired with juicy, sweet raisins.
While these buns are easy to make with minimal time hands-on, they do need 4 to 4 1/2 hours for the two rise times.
This lengthy rise times makes it hard to mix and serve these buns for breakfast. However, we’ve included make-ahead directions so you can mix, assemble, rise, cover and refrigerate, then bake the buns in the morning for breakfast!
Ingredients overview:
For the hot cross buns:
- raisins – you can use dark or golden raisins or a combination of both as I’ve done here. You can also substitute currants if desired.
- fresh orange zest and juice
- warm water between 100 and 105 degrees F
- 3 large eggs
- unsalted butter, melted
- all-purpose flour
- granulated white sugar
- instant or rapid-rise yeast
- cinnamon, nutmeg and allspice
- salt
Egg wash and glaze:
- one large egg lightly beaten
- apricot jam for brushing on hot buns (optional)
For the icing:
- powdered sugar
- fresh orange juice
- a pinch of table salt
- a drop of vanilla extract (optional)
Overview: how to make hot cross buns
1. Soak the raisins:
The first step is to hydrate the raisins and plump them up before adding to the dough. Combine the raisins, orange juice and orange zest in a microwave safe small bowl or measuring cup.
Microwave on high for 30 seconds, stir then repeat. Set aside while preparing the dough.
2. Prepare the dough:
Combine the warm water, eggs and melted butter.
Whisk together the flour, sugar, yeast, cinnamon, nutmeg and allspice. Attach the dough hook to a stand mixer.
Add the wet ingredients to the dry and knead the dough on medium speed until smooth. The dough will be sticky and wet, this is normal. Add up to 2 extra tablespoons of flour if needed.
Drain the raisins and add to the dough. Coat a clean large mixing bowl or food storage container with vegetable cooking spray. Turn the dough out into the clean bowl and cover loosely with plastic wrap. Let rise in a warm place until doubled in size, about 2 1/2 hours.
3. Form the rolls:
Grease a 13×9-inch baking pan with vegetable cooking spray. Set aside.
Turn the dough out onto a lightly floured work surface. Sprinkle additional flour over the top of the dough. Gently form into a log. Cut the log in half, then cut each half into 6 equal size pieces.
Form each into a ball by pulling the sides down to the bottom pinching the pieces together to seal. This creates a smooth top for each bun.
Place the dough balls in the prepared pan. Cover with plastic wrap and let rise again until double in size, about 1 1/2 hours.
4. Bake the buns:
Preheat the oven to 375 degrees F. Brush each bun with a lightly beaten egg to give them a nice shiny exterior.
Bake until golden brown, about 20 to 25 minutes or until an instant-read thermometer inserted in the center registers 190 degrees F.
Remove from the oven and immediately brush on the warm apricot glaze, if using.
5. Make the icing cross on the buns:
Allow the buns to cool slightly on a wire rack before icing.
Whisk together the icing ingredients and transfer to a small zipper bag. Cut off one corner of the bag then pipe the icing into a continuous line across each bun.
Next pipe the icing in lines perpendicular to the first to form a cross.
To prepare a baked on flour cross instead of the orange icing cross:
- In a clean bowl using an electric mixer, beat the butter, water and flour together until smooth. Spoon the paste into a pastry bag. Cut a 1/4-inch opening at the tip and pipe the paste on top of the buns in a continuous line forming a cross over each.
It’s probably a bit more traditional to add the flour and water paste cross before baking instead of the confectioners sugar cross added after they’re baked.
We’ve made hot cross buns both ways but my family prefers the orange icing added after the buns are baked.
However if you want to go the traditional route, we’ve included directions for both on the printable recipe card.
How to store and reheat hot cross buns
Seal the cooled buns in an airtight container and store at room temperature for up to 3 days.
Rewarm gently in the microwave on 50% power if desired. The icing may melt a little but should stay intact.
How to serve hot cross buns
These lightly sweet buns are a terrific morning bun, especially when served with coffee or tea. We love a little fresh fruit on the side and a slathering of butter seals the deal for me.
Hot Cross Buns are always a big hit with our family and a sweet reminder of our Lord’s sacrifice on the Cross.
Make hot cross buns part of your next Easter celebration! They are terrific paired with classic Quiche Lorraine or our Farmers’ Market Quiche.
Making baked ham for Easter? Use some of the leftovers to make our easy and delicious ham and cheese breakfast soufflés or these ham and cheese sliders.
Origin of Hot Cross Buns
If you’re a long time SRFD reader you may know my husband finds old recipes fascinating and often asks about the background, history or origin.
He asked me why these are called Hot Cross Buns and if they have a Christian heritage. I thought he was asking about the cross on the buns but what he really wanted to know is why they’re called “Hot” Cross Buns.
Are they a “hot” commodity meaning hard to find, get ’em while you can? Are they “hot” as in spicy? Or are they served “hot” from the oven? Inquiring minds!
I tried very hard to find an answer but could not supply him with a definitive reference to how they were named. My answer is “they were hot when they came out of the oven” or at least that’s the story I’m sticking with.
While researching recipes many years ago I came across the lyrics to the nursery rhyme dating back to 1798 London.
Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny,
Two ha’ penny
Hot Cross buns
In addition to this catchy nursery rhyme (which I vaguely remember from my childhood) I was able to confirm that in many Christian countries these buns are traditionally eaten hot during Lent through Good Friday with the cross serving as a reminder and symbol of the Crucifixion.
Thanks for PINNING!
Hot Cross Buns
Ingredients
For the buns:
- 1 cup raisins (160g) dark or golden or a mixture of both
- zest of 1 orange
- ¼ cup fresh orange juice (2oz) plus more for icing
- ¾ cup warm water (6oz) 100-105°F on an instant read thermometer
- 3 large eggs
- 6 tablespoons unsalted butter melted (3oz)
- 4 cups all-purpose flour (504g) plus 2 tablespoons if needed
- ½ cup granulated sugar (110g)
- 2 ¼ teaspoons instant or rapid-rise yeast
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 teaspoon salt
For the egg wash and glaze:
- 1 large egg room temperature
- ⅓ cup apricot jam slightly warmed (optional)
For the icing (OPTIONAL):
- 1 cup powdered sugar (115g)
- 1 tablespoon fresh orange juice
- pinch of salt
For a baked on cross in place of the icing (OPTIONAL):
- 5 tablespoons unsalted butter room temperature (70g)
- 2 teaspoons water
- ½ cup all-purpose flour (66g)
Instructions
To prepare the buns:
- Combine the raisins, orange juice and zest in a microwave safe bowl. Cover and heat for 30 seconds on high power. Stir and repeat for another 30 seconds. Stir and set aside to cool and soften, about 15 minutes. Drain raisins and discard liquid.
- Combine the warm water, 3 eggs and melted better together in a 2-cup liquid measuring cup. Set aside.
- In the bowl of a stand mixer whisk together the flour, sugar, yeast, cinnamon, nutmeg and allspice. Attach the dough hook to the mixer. With the mixer running on medium-low add the egg mixture and mix until the dough starts to come together. Add the salt and increase the speed to medium. Knead until the dough is smooth and elastic, but still sticky, about 10 minutes.
- While the dough is kneading, drain the raisins. Reduce the speed to low and add the drained raisins. Add up to 2 tablespoons more flour as needed.
- Lightly spray a clean mixing bowl with vegetable cooking spray. Using a spatula, scrape or dump the dough into the clean container. Cover loosely with plastic wrap and let rise in a warm location free from drafts for 2 to 2 ½ hours or until doubled in size.
- Grease a 13×9-inch baking pan with vegetable cooking spray. Set aside.
- Turn out onto a lightly floured clean work surface. Sprinkle flour over the top of the dough then gently form into a log. Cut the log in half then cut each half into 6 equal size pieces for a total of 12 rolls.
- Form each piece of dough into a ball by pulling the sides down to the bottom pinching the pieces together to seal. This will create a smooth top for each bun. Cup each ball with your palm and roll into a smooth, tight balls.
- Place the dough balls in the prepared pan in 3 rows of 4 rolls. Cover loosely with plastic wrap and allow the buns to rise again until doubled in size, about 1 ½ to 2 hours.
- Preheat oven to 375°F. Beat the remaining egg with a fork until blended. Brush each bun with the beaten egg. (* If baking on the flour cross, see directions below)
- Bake until golden brown, 20 to 25 minutes or until an instant-read thermometer inserted in the center registers 190°F. Remove from the oven and immediately brush on warm apricot jam glaze, if using.
- Allow the buns to cool before icing.
- Whisk together the icing ingredients. The icing will be thick. Transfer to a small zipper bag. Cut off the tip off one corner of the bag then pipe a continuous line of icing across the center of each bun. Next pipe the icing in lines perpendicular to the first to form a cross on each bun. Serve.
- To prepare the baked on cross instead of the orange icing cross:
- In a clean bowl use an electric mixer to beat the butter, water and flour together until smooth. Scrape down the sides of the bowl and blend again. Spoon the paste into a pastry bag. Cut a ¼-inch opening at the tip. Pipe the paste on top of the buns in a continuous line forming a cross over each.
Recipe Notes
- Store at room temperature in an airtight container.
- Hands on time is minimal with 4 1/2 hours rise time.
Nutrition
Simple yeast rolls packed with flavor
Finally, while hot cross buns are not difficult to make they do require two long rise times to achieve the incredible soft texture and flavor we’ve come to love.
However, the rolls can be made the day before and refrigerated overnight before baking.
The warm spices add a lovely layer of flavor against the juicy and plump orange scented raisins. And the orange icing cross on the top is perfection!
Bake a batch for your family and enjoy.
Originally published March 2013 – photos and recipe updated March 2022
Foodiewife
Every Easter, I swear I’m going to make and try Hot Cross Buns, for the first time. I’ve searched and searched for the perfect recipe. This is it! I’ve debated whether or not to bake the cross in, or frost (like you did). I think I’ll like these best, your way. I have an abundance of oranges from a friend’s tree, so this is perfect!
Tricia Buice
Thank you so much for trying our recipe. I prefer the icing cross myself and hope you do too. The flour paste is cool looking but just doesn’t provide any extra flavor. Good luck and and enjoy those oranges!
Karen (Back Road Journal)
Your homemade hot cross buns sound so much better than any you can buy.
Tricia Buice
Thanks Karen! Homemade is always my favorite way to go. Hope you are doing great!
Nina
I love Hot Cross Buns and these look delicious! As a child my mother would cut them in half, butter them and lightly fry in a pan, then we would eat them with orange marmalade. Divine! I’ll definitely try these but I have a question. If I use instant yeast can I skip the first rise?
Tricia Buice
Hi Nina. Such a wonderful food memory! Your moms hot cross buns sound terrific. I’ve recently reworked the recipe using instant or rapid-rise yeast. However, you cannot skip the first rise. The only change that needs to be made is you can add the yeast directly to the flour without having to bloom first in warm liquid. I’ve also included make-ahead directions so the rolls can be made the day before and baked the morning you plan to serve. Enjoy!
Geraldine
Can we add orange essence rather than the orange rind? If so how much would you suggest? These look delish but I don’t buy oranges.
Tricia Buice
Hi Gerlinde – I wouldn’t worry too much about the orange rind if you don’t have it. If you’re using the orange juice that will probably be enough. If you have orange flavoring/essence or extract, I would use about 1/2 teaspoon. Good luck and thanks for the great question!
Wendy
I loved these when you first published the recipe, and I still do! If you make your photos any more appealing, I will have to eat my computer screen. 😉 Gorgeous!
Tricia Buice
What a dear lady you are Wendy – thanks for hanging around with me for so long. These are a delicious treat for sure – and my family probably wishes I had them more often.
Susan
I remember that rhyme! I can’t believe I’ve never made a Hot Cross Bun! Mostly likely due to my husband’s aversion to raisins 🙂 Yours look perfect!
Tricia Buice
Maybe your husband would like raisins better if you soaked them in rum – or perhaps he doesn’t drink – haha – just saying!
John / Kitchen Riffs
Love these! SO good. Yours look terrific. I’ve always assumed they were often eaten hot, thus the name. In fact we generally refer to them as Cross Buns when they’re not warmed up — probably being overly pedantic. 🙂
Tricia Buice
We love them warm but the icing stays put if added after they’ve cooled. But give me a little butter and a warm roll and I can skip the icing!
Pam
Yes, I remember the rhyme and I think you’re right about the “hot.” I was just saying the other day that I can’t wait till I get a hot cross bun, love them! I haven’t considered making them though until I saw this recipe you posted. Sounds great and is a must try! Thanks, Tricia!
Tricia Buice
Thanks Pam – hope you get the chance to give them a try!
Gerlinde
I love buns like this , they are such a treat and make the kitchen smell so good. Pinned!
Tricia Buice
Me too – and yes they do Gerlinde!
Mimi
These really are beautiful. I think that they’re probably definitely hot when they come out of the oven!!!
Tricia Buice
Agreed! And boy are they good just out of the oven!
Annemarie Stevens
I like how you have used icing instead of the traditional flour paste . They’re best piping hot cut in half with butter (never margarine) they taste lovely toasted too well that’s how we do it the north of England. My mum uses slightly stale ones and makes bread pudding with a little chocolate
Tricia Buice
Hi Annemarie! Thanks so much for the comment. What a great idea your mum has to make bread pudding with the leftovers. Really brilliant and no doubt delicious! (we love them with butter too – no margarine!)
Angie@Angie's Recipes
Love all the holiday spices and fresh orange juice in these soft sweet buns!
Tricia Buice
Thanks Angie – everybody loves these rolls and I think they’d be happy if I made them more than once a year 🙂
Jennifer @ Seasons and Suppers
So lovely! I come from a very protestant British background, so there were always Hot Cross Buns at Easter. The lore in my family was to always bake them on Good Friday and ice and eat them on Easter Sunday.
Tricia Buice
Sounds like a great tradition Jennifer – my family loves these little buns. I’ll have to make them with the grandkids one of these days.
Chris Scheuer
I can almost smell the heavenly aroma by just looking at these gorgeous pictures. I love recipes with a history too and how food can evoke such strong memories and create wonderful traditions.
Tricia Buice
Thanks Chris – these are very tasty indeed!
Liz-Dennis
I made these yesterday, and they're the best I ever tasted! Using a big mixer now, I had much less trouble getting all the ingredients blended and kneaded for the rising. Thank you for posting this as I'd pretty much given up on ever making them again. Happy Easter!
Anonymous
These were delicious! I was a little worried because I didn't have a thermometer but I microwaved the milk for about 60 sec in a pretty weak microwave, 30 secs at a time til it was warm to touch. I forgot to let eggs sit at room temp so they went in cold and this still came out great. Also cardomom was over $15 at the store so I used the same amt of dry ginger and it didn't taste like it
Liz Berg
Perfect for Easter! I wish my family would eat raisins/currants/dried fruir, but I bet they'd be delicious even without!
Wendy
Such pretty buns! I can imagine your kitchen smelled amazing! With a drizzle of icing instead of the cross or no icing at all, these would make great breakfast buns all year. Kind of like cinnamon bread in roll form. 🙂 Thanks!
Mary
Tricia, these are worthy of a magazine cover. I only make HCB on Good Friday. I think I'll use your recipe this year. I hope you have a great day. Blessings…Mary
Blond Duck
These are so much better than the recorder song I had to play in the third grade!
Sue/the view from great island
I've heard of these, and of course I know the nursery rhyme, but I don't believe I ever tasted one—the orange and spices do sound fantastic!
Mary Younkin
I can't read anything about Hot Cross Buns without hearing the song in my head. It was one of the first rhymes/songs I learned to play on the piano. I've never tasted them though. Maybe this will be the year. Yours look perfect!
Abbe@This is How I Cook
I think it is because they were hot. I remember that rhyme, too! I do know that the spices were a big thing because they came from so far away that I believe they were considered a luxury. In any case, these look lovely and sound delicious!