Hot Cross Buns Recipe - Carlsbad Cravings

These fragrant hot cross buns are pillowy soft, perfectly spiced, and studded with chocolate chips and dried fruit, finished with a glossy, sweet-tangy orange glaze that makes them irresistible. With expert tips for foolproof dough, perfectly shaped crosses, and a tender, bakery-style crumb, even first-time bakers can nail this legendary treat!

top view of hot cross buns with two hands pulling the rolls apart showing the crosses on the top

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Why you’ll love These Hot Cross Buns

Ultra soft & fluffy: Thanks to the enriched dough, these buns are irresistibly pillowy, tender, and melt-in-your-mouth soft—just like a bakery straight from the oven.
Exceptional flavor: Warm cinnamon and nutmeg, with cardamom and ginger, elevated by extra depth from brown sugar, butter, vanilla, and orange zest.
Chocolate + fruit combo: A dreamy mix of half chocolate chips and half dried cranberries/raisins for the perfect balance of sweet, tart, and indulgent.
Show-stopping finish: Glossy tops, signature crosses, and a sweet-tangy orange glaze make these buns as stunning as they are irresistible
Foolproof every time: Expert tips for kneading, shaping, and proofing the dough, plus perfect cross consistency, ensure consistently gorgeous buns.

What are Hot Cross Buns

Hot Cross Buns is more than just a traditional children’s song or nursery rhyme! Hot Cross Buns are sweet, soft, lightly spiced yeast buns traditionally served at Easter. They’re studded with dried fruit (like raisins or currants), flavored with warm spices such as cinnamon and nutmeg, and marked with a signature cross on top—usually made from icing or dough.

The cross symbolizes the crucifixion of Jesus, while the spices are said to represent those used in burial, giving the buns both religious and seasonal significance. Today, they’re enjoyed slathered in butter as a cozy springtime treat.

brushing a glaze over hot cross buns recipe

Hot Cross Bun Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Flour: All-purpose flour for soft, tender buns (bread flour for a slightly chewier texture).
Yeast: Active dry yeast is proofed first to ensure it’s active, which gives you a dependable rise and a fluffy texture.
Brown sugar: Adds moisture and tenderness to the dough for ultra-soft, pillowy buns, plus a subtle caramel flavor.
Milk: Whole milk for the richest flavor and softest crumb (2% works in a pinch).
Egg: One large egg, at room temperature for better incorporation.
Butter: Unsalted butter for rich flavor and a tender texture.
Spices: Ground cinnamon, nutmeg, cardamom, and ground ginger for that signature warm flavor.
Dried fruit: Dried cranberries, raisins, or currants.
Currants are small, dried fruits made from a specific type of grape called the Black Corinth (Zante) grape. They look like tiny raisins but are smaller, darker, and more intensely sweet-tart with a slightly tangy flavor.

Citrus: Fresh orange zest to brighten and balance the sweetness
Cross paste: All-purpose flour and water create the ideal consistency.
Orange glaze: Powdered sugar, fresh orange juice, orange zest, and vanilla extract combine to create magic!

top view of hot cross buns ingredients: flour, active dry yeast, brown sugar, cinnamon, nutmeg, cloves, melted butter, egg, vanilla, dried cranberries (or raisins, or currants), vanilla, chocolate chips

How to MAke Hot Cross Buns

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Plump raisins/craisins. In a small bowl, cover the raisins, dried cranberries, or currants with very hot water, and soak for 15–20 minutes. Drain, pat very dry, and set aside.

showing how to make hot cross buns by soaking the raisins or currants in hot water, then draining

Step 2: Make the dough.
Proof the yeast: Whisk the milk, yeast, and 1 teaspoon of the brown sugar together in the bowl of your stand mixer. Rest for 10 minutes. The mixture should be foamy; if not, start again (either your milk was too hot, or your yeast is too old).
Add ingredients: Add the remaining 2/3 cup of brown sugar, 1 cup of flour, butter, egg, vanilla, zest, and spices. Using the dough hook, mix on low speed for 30 seconds, then scrape down the sides of the bowl with a rubber spatula.
Add flour: With the mixer on low speed, gradually add the remaining flour
Add currants: Add the dried cranberries/raisins/currants and chocolate chips.

a collage showing how to make hot cross buns by proofing the yeast, then adding some flour, sugar, butter, egg, vanilla and zest

Step 3: Knead the dough.
Knead the dough: Start by beating on low speed for 2 minutes. At this point, the dough should be starting to pull away from the sides of the bowl and barely stick to your fingers.
Finish kneading: Increase the speed to ¾ and mix for 3-4 additional minutes, until a soft, smooth elastic dough forms that doesn’t break when stretched.

showing how to make hot cross buns by kneading for 2 minutes, then kneading until the dough pulls away from the sides of the bowl

showing how to make hot cross buns by stretching the dough to show the perfect consistency

Step 4: First rise. Form the dough into a ball, then place it in a greased bowl and turn to coat all sides with the oil. Cover with greased cling wrap and a kitchen towel, and rise until doubled in size, about 2-3 hours.

showing how to make hot cross buns with a before and after of the first rise, showing how much the dough will rise in a bowl

Step 5: Form balls.
Divide dough: Transfer the dough to a lightly floured work surface. Shape it into a long log (any dimensions), then cut it into 12 equal pieces.
Tuck edges: Gently pull the edges of the dough down and tuck them under (shown in reverse in the photo to illustrate), pinching them together at the bottom to create surface tension and a smooth top surface.
Roll balls: Then, lightly roll the dough, seam-side down, into a smooth, tight ball and place it in the prepared baking dish. Repeat with the remaining dough.

a collage showing how to make hot cross buns by shaping the dough into a log, then cutting into 12 equal pieces, then making dough balls by tucking the edges under, then rolling into a ball

Step 6: 2nd Rise. Return to a relatively warm environment and rise for about 1 hour, until almost doubled in size.

a collage showing how to make hot cross buns by showing the buns before and after the second rise to show how much they should rise

Step 7: Add crosses.
Make paste: In a small bowl, whisk the flour and water into a thick, yet pipable paste. Transfer to a small ziplock bag, then snip a small corner.
Pipe crosses: Pipe a line down the center of each row of buns, then repeat in the opposite direction to create crosses.

showing how to make hot cross buns by piping the flour cross onto the buns

Step 8: Bake. Bake at 350°F until golden brown on top.

showing how to make hot cross buns by baking until deeply golden

Step 9: Brush with Glaze. Whisk the ingredients together in a medium bowl, then brush over the rolls while they’re still warm. Dig in!

showing how to make hot cross buns with a top shot of brushing the glaze over the top of the buns

Hot Cross Buns REcipe Cross TIPS

Adjust flour as needed: The dough should be soft, slightly tacky, and pull away from the sides of the bowl. If it’s too sticky to handle, add 1 tablespoon of flour at a time —just enough so the dough is manageable. Too much flour makes dense, dry buns.
Mix until smooth and elastic: Knead the dough until it’s soft, elastic, and slightly tacky. This develops gluten, which gives the buns structure and a tender crumb.
Rising: Don’t rush; under-proofed buns can be dense, and over-proofed buns can collapse.
Tip for creating a warm environment: Preheat your oven to 170–200°F for just 1–2 minutes, then turn it off before placing the covered dough inside — you’re aiming for a cozy proofing environment around 75–85°F, not a hot oven.
Check doneness by color and texture: Buns should be golden brown on top and sound hollow when tapped lightly. Internal temperature should reach about 190°F if you want to be precise.

Hot Cross Buns Cross Tips

Get the right consistency: The paste should be thick but pipeable—like glue or thick pancake batter. Too thin = it will spread; too thick = it won’t pipe smoothly.
Pipe in one continuous motion: Go slow with continuous, consistent pressure so it pipes smoothly and hugs the curves.

hot crossed buns in a row showing the flour cross baked in

Hot Cross Bun REcipe variations

Here’s a helpful list of Hot Cross Bun variations you can try to mix up the classic recipe:

Fruit swaps: Use raisins, sultanas, currants, chopped dried apricots, cherries, or cranberries instead of traditional currants.
Nutty version: Fold in chopped almonds, pecans, or walnuts for crunch and flavor.
Gluten-free: Use a gluten-free all-purpose flour blend; adjust the liquids slightly to achieve a soft, pliable dough.
Sweet glaze variations: Swap the glaze for honey, maple syrup, or apricot jam for a different shine and sweetness.
Mini buns: Make bite-sized versions for snacks or party platters—perfect for brunch or Easter gatherings.

hot cross buns cross on a cooing rack broken apart to show how fluffy they are

How to serve Hot Cross Buns Bread Recipe

Serve the buns fresh from the oven or slightly reheated with any of the following:

With butter: Slather with unsalted butter while still warm for a simple, classic treat.
With jam or preserves: Try orange marmalade, raspberry jam, or apricot preserves to complement the sweet spice.
With honey: Drizzle a bit of honey over warm buns for natural sweetness and shine.
Toasted: Slice buns in half and toast lightly for a slightly crisp texture—especially good for breakfast.
As a sandwich: Use buns for breakfast sandwiches with eggs, cheese, or ham for a creative twist.

HOW TO STORE Hot Crossed Buns

•Room temperature: Store cooled buns in an airtight container or tightly wrapped in plastic wrap for up to 2–3 days.
•Refrigeration: Not usually recommended, as it can dry them out, but if needed, wrap tightly and refrigerate for up to 5 days.
•Freezing: For longer storage, wrap individual buns in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
•Reheating: Thaw frozen buns at room temperature or in the fridge, then warm in the oven at 300°F (150°C) for 5–10 minutes or microwave for 15–20 seconds until soft.

Tip for freshness: Lightly brush thawed buns with melted butter to restore softness and shine.

Hot Cross Buns FAQs

What are the origins of hot cross buns?

Hot Cross Buns have roots that stretch back to ancient times, long before they became associated with Easter.

Pagan origins: Early versions are believed to have been made by ancient Greeks and later by Anglo-Saxons, who baked sweet buns marked with a cross to honor spring festivals and the goddess Eostre. The cross likely symbolized the four phases of the moon or the changing seasons.

Christian adaptation: As Christianity spread, the buns were adopted into Easter traditions. By the 12th century, an English monk is said to have marked buns with a cross to symbolize the crucifixion of Jesus, giving them religious meaning.

English tradition: By the 16th–17th centuries in England, Hot Cross Buns became strongly associated with Good Friday and even gained folklore—some believed they had healing powers or would never mold if baked on that day.

Today, they’re a beloved Easter treat, blending ancient symbolism with Christian tradition.

When is the best time to eat Hot Cross Buns?

Traditionally served on Good Friday, Hot Cross Buns are perfect for breakfast, brunch, or a sweet snack year-round. Enjoy them warm with butter or jam.

What makes Hot Cross Buns so soft and fluffy?

The enriched dough, made with milk, butter, eggs, and sugar, creates a tender, pillowy crumb. Properly proofing the yeast and using active dry yeast ensures a light, airy texture.

Can I make Hot Cross Buns ahead of time?

Yes! You can prepare the dough in advance, shape the buns, and refrigerate overnight before baking. They can also be frozen after baking and reheated when needed

Why is my dough sticky, and how do I fix it?

Sticky dough is normal for enriched doughs, especially in humid areas. Add small amounts of flour gradually while kneading until the dough is soft but not dry.

showing how to serve hot cross buns with buttery orange glaze

Looking for more Bread Recipes?

Dinner Rolls
Blueberry Muffins
Breadsticks
Zucchini Bread
Skillet Cornbread
Irish Soda Bread
Pumpkin Bread
Lemon Bread

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©Carlsbad Cravings by CarlsbadCravings.com

Servings: buns

Total Time: 5 10

Prep Time: 45

Cook Time: 25

Rise Time 4

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Ingredients

Buns

3/4 cup raisins, dried cranberries, or currants (increase to 1 ½ cups if omitting chocolate chips)
1 1/3 cups milk, warmed to 105-110°F
1 tablespoon active dry yeast
2/3 cup light brown sugar + 1 teaspoon, divided
4 1/4 cups (540g) all purpose flour, plus ¼ cup as needed
4 tablespoons unsalted butter, melted and cooled
1 egg at room temperature
1 teaspoon vanilla extract
Zest of two oranges
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 tsp EACH ground nutmeg, ground cloves
1/4 tsp EACH ground cardamom, ground ginger
3/4 cup chocolate chips (or use more raisins/dried cranberries)

CROSSES

1/2 cup all purpose flour
1/3 cup water

ORANGE GLAZE

1 cup sifted powdered sugar
1 tablespoon unsalted butter, melted
2 tablespoons orange juice
1/2-1 teaspoon orange zest, to taste
1/4 teaspoon vanilla extract
Pinch of salt

Instructions

Plump raisins/craisins: In a small bowl, cover the raisins, dried cranberries, or currants with very hot water, and soak for 15–20 minutes. Drain, pat very dry, and set aside. Meanwhile, you can proof the yeast:

MAKE DOUGH

Proof the yeast: Whisk the milk, yeast, and 1 teaspoon of the brown sugar together in the bowl of your stand mixer. Rest for 10 minutes. The mixture should be foamy; if not, start again (either your milk was too hot, or your yeast is too old).
Add ingredients: Add the remaining 2/3 cup of brown sugar, 1 cup of flour, butter, egg, vanilla, zest, and spices. Using the dough hook, mix on low speed for 30 seconds, then scrape down the sides of the bowl with a rubber spatula.
Add flour: With the mixer on low speed, gradually add the remaining flour, then the dried cranberries/raisins/currants and chocolate chips.
Knead the dough: We will knead the dough for 5 minutes in total. To start, beat on low speed for 2 minutes. At this point, the dough should be starting to pull away from the sides of the bowl and barely stick to your fingers. If not, add flour 1 tablespoon at a time, just enough so the dough comes away from the side of the bowl (there will still be some dough on the sides, but most of it will be on the hook). Do not add more flour than necessary, as this will make the buns dry.
Finish kneading: Increase the speed to ¾ and mix for 3-4 additional minutes, until a soft, smooth elastic dough forms that doesn’t break when stretched.
Hand kneading: If you don’t have a stand mixer, dust a work surface with flour and knead by hand for 10 minutes, or until a soft, smooth elastic dough forms that doesn’t break when stretched.

FIRST RISE

Prep bowl: Lightly spray a large mixing bowl with nonstick spray or grease with oil. Form the dough into a ball, then place it in the bowl and turn to coat all sides with the oil. Spray some plastic wrap with cooking spray, then cover the bowl with a kitchen towel.
1st Rise: Allow the dough to rise in a relatively warm environment until doubled in size, about 2-3 hours.
Tip for creating a warm environment: Preheat your oven to 170–200°F for just 1–2 minutes, then turn it off before placing the covered dough inside — you’re aiming for a cozy proofing environment around 75–85°F, not a hot oven.

FORM BALLS

Prep pan: Line a 9 x 13″ baking pan with parchment paper with overhanging edges on the long sides.
Note: Some of the chocolate chips may be melty, which is delicious!
Divide dough: Transfer the dough to a lightly floured work surface. Shape it into a long log (any dimensions), then cut it into 12 equal pieces. Eyeball it, or weigh the dough with a kitchen scale for more uniform rolls and cooking.
Make balls: Gently pull the edges of the dough down and tuck them under, pinching them together at the bottom to create surface tension and a smooth top surface. Then, lightly roll the dough, seam-side down, into a smooth, tight ball and place it in the prepared baking dish. Repeat with the remaining dough.

SECOND RISE

Cover rolls: Spray a piece of cling wrap with nonstick cooking spray, then loosely cover the rolls with the cling wrap, followed by a kitchen towel.
2nd Rise: Return to a relatively warm environment and rise for about 1 hour, until almost doubled in size.
Preheat the oven to 350°F for the last 15 minutes.

Pipe CROSSES

Make paste: In a small bowl, whisk the flour and water into a thick, yet pipable paste. Transfer to a small ziplock bag, then snip a small corner.
Make crosses: Pipe a line down the center of each row of buns, then repeat in the opposite direction to create crosses. Go slow with continuous, consistent pressure so it pipes smoothly and hugs the curves.

BAKE

Bake at 350°F for 20-25 minutes or until golden brown on top. In the last few minutes, you can make the glaze (below).
Transfer: Remove from the oven and let the rolls cool for a few minutes, then use the overhang to transfer them to a cooling rack.