Air Fryer Hot Cross Buns
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I love biting into these Air Fryer Hot Cross Buns and tasting warm spices with bursts of sweet dried fruit. The air fryer makes them soft and golden without heating up the kitchen. That vanilla-spiced syrup glazes the top beautifully with traditional piped crosses. You’ll get bakery-quality buns at home every time.
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I make them for Easter morning, Good Friday brunch, and church potlucks because they’re traditional and always impress. They’re perfect for gifting to neighbors or making ahead for spring gatherings. The dough is easy to prep the night before. They stay fresh at room temp for 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Hot Cross Buns with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making these spiced buns from scratch, starting with the yeast dough and ending with that gorgeous glossy syrup.
Activate the Yeast
Dissolve the yeast in warm milk with 1 teaspoon of sugar and let it sit for 15 minutes until it’s bubbly and foamy. This step ensures your yeast is active and ready to make the dough rise beautifully.
Make the Dough
Sift together flour, cinnamon, nutmeg, and mixed spice. I always reach for my fine-mesh flour sifter because it breaks up clumps and aerates the flour, resulting in lighter buns.
Add the yeast mixture, remaining sugar, 1 egg, and 1 yolk, then mix until a rough dough forms. Gradually add soft butter, mixing until the dough is sticky and fully combined.
I always reach for this stand mixer because it handles incorporating butter effortlessly and creates the smooth, elastic texture you need.
Knead and Add Fruit
Knead for 5 minutes until the dough is smooth and shiny. Add the salt, then knead again before folding in the raisins and cranberries.
Continue kneading for 3 minutes so the dried fruit distributes evenly throughout. The dough should feel elastic and spring back when you poke it.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
First Rise
Place the dough in a greased bowl and cover with a damp kitchen towel. Let it rise for 1 1/2 to 2 hours until nearly doubled.
The warmth and time allow the yeast to work its magic, creating those airy pockets inside each bun.
Shape the Buns
Turn the dough out onto a floured surface and divide it into 12 pieces, each about 50 grams. I always use my bench scraper to cut clean portions without tearing the dough. I also rely on this food scale to weigh each portion so they bake evenly and look uniform.
Roll each piece into a smooth bun by tucking the edges under and rolling in a circular motion on your work surface.
Second Rise
Arrange the buns in a greased baking pan or air fryer basket that fits in your air fryer, spacing them about 2 cm apart. Cover and proof for 1 hour until almost doubled in size.
They should look puffy and soft, almost touching each other.
Prepare for Baking
Brush the buns lightly with the remaining egg mixture and let them dry for 10 minutes. This creates that beautiful golden sheen once they’re baked.
Mix the flour, icing sugar, olive oil, and milk until smooth, then pipe crosses on each bun. The crosses should be thick enough to stay visible after baking but not so heavy that they sink into the dough.
Air Fry
Air-fry at 375°F (190°C) for 15 minutes, until golden brown. I love using this basket-style air fryer because it circulates heat perfectly around each bun for even browning.
The tops should be beautifully colored, and the crosses should look crisp and white against the buns.
Make the Spiced Syrup
Combine sugar, water, star anise, clove, and vanilla in a small pan. Dissolve the sugar over low heat, then simmer for 2 minutes.
Remove from the heat and discard the spices, leaving you with a fragrant, glossy syrup.
Glaze and Serve
Brush the warm buns with hot syrup immediately after they come out of the air fryer. The syrup soaks in, making them glisten beautifully. Let them cool slightly before serving so you don’t burn your mouth on that warm, spiced interior. Enjoy!
If you’re taking them to a potluck or brunch, I always use my large sheet-pan carrier to transport them safely without squishing the crosses or losing the beautiful glaze.
Equipment
Ingredients
For the buns:
- 2 ½ teaspoons dried yeast
- ¾ cup whole milk plus 1½ tbsp, warm
- ¼ cup sugar plus 1 tsp
- 2 ¼ cups plain flour plus extra for dusting
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground mixed spice
- 2 large eggs plus 1 yolk
- ¼ cup soft unsalted butter
- ½ teaspoon salt
- ¼ cup raisins
- ¼ cup dried unsweetened cranberries
For the cross topping:
- ½ cup plain flour
- ¾ cup icing sugar
- 2 tablespoons olive oil
- 3 tablespoons milk
For the syrup:
- ¼ cup sugar
- ⅛ cup water
- 1 whole star anise
- 1 whole clove
- ½ vanilla pod split lengthwise
Instructions
- In a large bowl, dissolve the yeast in warm milk with 1 teaspoon sugar. Let it sit 15 minutes until bubbly.2 ½ teaspoons dried yeast, ¾ cup whole milk, ¼ cup sugar
- In a stand mixer, sift together flour and spices. Add yeast mixture, remaining sugar, 1 egg, and 1 yolk. Mix until a rough dough forms. Gradually add soft butter until fully combined, and the dough is sticky.2 ¼ cups plain flour, ½ teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, 1 teaspoon ground mixed spice, 2 large eggs, ¼ cup soft unsalted butter
- Knead 5 minutes until smooth and shiny. Add salt, knead again, then fold in dried fruit. Continue kneading 3 minutes.½ teaspoon salt, ¼ cup raisins, ¼ cup dried unsweetened cranberries
- Place dough in a greased bowl, cover, and let rise 1 ½–2 hours until nearly doubled.
- Turn the dough onto a floured surface. Divide into 12 pieces (~50 g each). Roll each into a smooth bun.
- Arrange buns on a parchment-lined tray that fits in your air fryer, 2 cm apart. Cover and prove 1 hour until almost doubled.
- Brush buns lightly with remaining egg mixture; let dry 10 minutes.
- Mix the cross ingredients until smooth. Pipe crosses on buns using a piping bag.½ cup plain flour, 2 tablespoons olive oil, 3 tablespoons milk, ¾ cup icing sugar
- Air fry at 375°F (190°C) for 15 minutes, until golden.
- Combine sugar, water, star anise, clove, and vanilla in a small pan. Dissolve sugar over low heat, then simmer 2 minutes. Remove from heat and discard spices.¼ cup sugar, ⅛ cup water, 1 whole star anise, 1 whole clove, ½ vanilla pod
- Brush warm buns with hot syrup. Let cool slightly before serving.
Notes
- Warm milk matters: Make sure your milk is warm (around 105-110°F) but not hot, or it’ll kill the yeast and your buns won’t rise properly.
- Knead thoroughly: Don’t rush the kneading process because it develops the gluten structure that gives these buns their soft, pillowy texture.
- Don’t overcrowd: Leave space between buns during the second rise so they have room to expand without squishing together.
- Pipe thick crosses: Make your piped crosses thick enough to stand out after baking because thin ones tend to blend into the bun and lose definition.
- Brush the syrup immediately: Apply the spiced syrup while both the buns and the syrup are hot, so it soaks in beautifully and creates a glossy finish.
- Flash-freeze for storage: Freeze buns on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together and you can grab just one or two at a time.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Store the buns in an airtight container at room temp for up to 3 days. I love using these airtight glass containers because they seal tightly and prevent freezer burn.
They stay soft and flavorful, though the crosses may soften slightly over time. For longer storage, wrap each bun individually in plastic wrap, then place them in a freezer-safe container for up to 2 months.
To reheat, pop them in the air fryer at 300°F for 3 to 4 minutes until warmed through. You can also microwave them for 15 to 20 seconds, but the air fryer brings back that just-baked texture better.
Thaw frozen buns at room temp for about an hour before reheating, or reheat them straight from frozen by adding an extra minute or two.
What to Serve With Air Fryer Hot Cross Buns
I love serving them warm with salted butter that melts right into the soft crumb, or with a smear of cream cheese for a tangy contrast to the sweet spiced dough. They’re also fantastic alongside scrambled eggs and crispy bacon for a complete Easter brunch spread.
For a more traditional approach, serve them with strong black tea or coffee and a dollop of jam. The spiced syrup makes them sweet enough on their own, but a little strawberry or apricot preserves never hurts. They’re perfect for brunch buffets, afternoon tea, or even as a grab-and-go breakfast when you’re rushing out the door.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy air fryer recipes.
- Air Fryer Coffee Cake
- Air Fryer Apple Cobbler
- Air Fryer Peach Cobbler
- Air Fryer Crumbl Caramel Pumpkin Cookies
- Air Fryer Biscuits and Gravy Casserole
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
