Hot Cross Buns are perfect for an Easter dinner. Studded with raisins (or black currants) and lightly sweetened with cinnamon, nutmeg and ginger, they provide a tasty and special treat on your holiday table.

From what I can gather from the history of this recipe, for Christians, its usage marks the end of the Lenten season. The cross symbolizes Christs’ crucifixion and the spices represent the spices placed on Jesus’ body after his burial.

I first made these rolls for our family when my grandmother died on Good Friday, March 25, 2016, so they are a wonderful reminder of her every year at this time. 

Ingredients Needed to Make Easter Hot Cross Buns

• granulated sugar
• water
• whole milk
• melted butter
• large egg yolk
• vanilla extract
• all-purpose flour
• instant yeast
• salt
• ground cinnamon
• freshly ground nutmeg
• ground ginger
• raisins, chopped
• egg wash (egg + water)

Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a knife and cutting board, chop raisins into small bits.

Raisins are easier to find in our area of the country, but if you have access to dried black currants, they would be wonderful in this recipe. 

In a large mixing bowl, add in the granulated sugar, water, whole milk, melted butter, large egg, and vanilla extract. Mix until combined.

In a small bowl, whisk together the all-purpose flour, instant yeast, salt, ground cinnamon, freshly ground nutmeg, and ginger. Mix until the dough becomes thick and shaggy. Stir in chopped raisins.

Knead with your hands or a dough hook until soft and elastic, 5-7 minutes. Shape into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until double, about one hour.

Forming the Rolls:

To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under to make round rolls and place them seam-side down on a baking sheet lined with parchment paper or a silicone baking mat. Cover with greased plastic wrap or a clean tea towel and allow to rise for 40-60 minutes until double. Preheat oven to 375 degrees.

To make the egg wash, in a small bowl, whisk together the egg and water. Brush the tops of the rolls with the beaten egg.

Bake in preheated oven for 25-27 minutes. Allow to cool on a wire rack.

Making the Glaze:

To make the glaze, in a small bowl, whisk together the powdered sugar, whole milk, vanilla extract, and lemon zest until smooth.

Transfer the icing to a plastic bag and make a small cut in the corner of the bag. Ice buns with a thick cross shape over the top. This recipe will make 12 rolls. They are best served freshly baked, and while still warm.

See more Bread Recipes Here. Browse Easter Recipes Here. 

Easter Hot Cross Buns

Here's a recipe we made last Easter that was quite tasty and a special treat on the table.

5 from 9 votes

Print Rate

Course: Breads

Cuisine: English

Keyword: Easter, Raisins, Sweet Breads, Yeast Breads

Prep Time: 30 minutes

Cook Time: 25 minutes

Rising Time:: 2 hours

Total Time: 2 hours 55 minutes

Servings: 12 Rolls

Equipment

KitchenAid Mixer

Silicone Baking Mat

Baking Sheet

Glass Mixing Bowls

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/2 cup whole milk
• 1/3 cup butter melted
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 4 1/2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped raisins
• 1 large egg + water for egg wash

Icing:

• 2 cups powdered sugar
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest

Instructions

• Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a knife and cutting board, chop raisins into small bits.
• In a large mixing bowl, add in the granulated sugar, water, whole milk, melted butter, large egg, and vanilla extract. Mix until combined.
• In a small bowl, whisk together the all-purpose flour, instant yeast, salt, ground cinnamon, freshly ground nutmeg, and ginger. Mix until the dough becomes thick and shaggy. Stir in chopped raisins.
• Knead with your hands or a dough hook until soft and elastic, 5-7 minutes. Shape into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until double, about one hour.

Forming the Rolls:

• To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under to make round rolls and place them seam-side down on a baking sheet lined with parchment paper or a silicone baking mat. Cover with greased plastic wrap or a clean tea towel and allow to rise for 40-60 minutes until double. Preheat oven to 375 degrees.
• To make the egg wash, in a small bowl, whisk together the egg and water. Brush the tops of the rolls with the beaten egg.
• Bake in preheated oven for 25-27 minutes. Allow to cool on a wire rack.

Making the Glaze:

• To make the glaze, in a small bowl, whisk together the powdered sugar, whole milk, vanilla extract, and lemon zest until smooth.
• Transfer the icing to a plastic bag and make a small cut in the corner of the bag. Ice buns with a thick cross shape over the top. Makes 12 rolls.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 318kcal | Carbohydrates: 60g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 158mg | Potassium: 153mg | Fiber: 3g | Sugar: 29g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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