Hot Cross Buns are a classic treat, especially around Easter, but there’s no reason you can’t enjoy them year-round. Soft, slightly sweet buns are filled with warm spices, raisins, and cranberries, then finished with a signature cross and a glossy spiced syrup. Whether baking them for a holiday breakfast or just because this version is easy and tastes better than anything you’ll find at the store.

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Hot Cross Buns are a must for Good Friday in my house—they’re soft, lightly spiced, and just sweet enough to feel special without being over the top. You can prep the dough ahead or bake them the day before, and they’ll still be perfect when warmed up. They freeze well, too, so you can always have a batch ready.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

The table is set for a delightful baking session, featuring ingredients like flour, eggs, and sugar ready to create aromatic treats. Cinnamon, nutmeg, raisins, and cranberries hint at the delicious Hot Cross Buns awaiting their turn in the oven amidst a spread of butter, yeast, and vanilla pods. — Hot Cross Buns Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make 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.

Making Hot Cross Buns from scratch is easier than you might think. Follow my simple steps, and you’ll have a batch of soft, delicious buns in no time.

Prepare the yeast mixture

In a small bowl, mix the active dry yeast with warm milk and a teaspoon of sugar. Let it sit for about 15 minutes until it turns foamy—this means the yeast is activated and ready to work its magic.

A large white bowl with a yeast and water mixture rests on a tiled surface, ready for the magic of baking. Nearby, a folded cloth and small bowls with spices hint at the makings of hot cross buns. — Mix the active dry yeast with warm milk and a teaspoon of sugar.

A large white bowl contains a frothy, bubbly mixture for hot cross buns. Next to the bowl are a folded brown cloth and a small plate with a vanilla bean and cloves on a tiled surface. — Let it sit for about 15 minutes until it turns foamy.

Mix the dough

In a large mixing bowl or the bowl of a stand mixer, sift together the all purpose flour, cinnamon, nutmeg, and mixed spice.

Pour in the yeast mixture, add the remaining sugar, one egg, and the extra yolk. Stir everything together until a rough dough starts to form.

A mixing bowl on a stand mixer, filled with cocoa and flour, rests on a tiled counter. Nearby, a wooden board, a tan cloth, and a small bowl with star anise evoke the cozy aroma of spiced treats like hot cross buns. — Sift together the all purpose flour, cinnamon, nutmeg, and mixed spice.

A mixing bowl with flour, an egg, and liquid ready for stirring sits on a tiled surface, surrounded by a towel and small dish—perfect ingredients for crafting warm Hot Cross Buns. — Add the yeast mixture, add the remaining sugar, one egg, and the extra yolk.

A metal mixing bowl with cookie dough inside sits on a countertop, waiting to become delicious treats, next to a stand mixer and a beige cloth. The scene hints at the comforting smell of fresh baking, reminiscent of warm Hot Cross Buns. — Stir together until a rough dough starts to form.

Knead and incorporate the butter

With the mixer running (or by hand with a wooden spoon), using a dough hook on low speed, gradually add the butter, a little at a time, until it’s fully incorporated.

The dough will feel sticky at first, but keep kneading for about 5 minutes until it becomes smooth and elastic.

Dough for hot cross buns with raisins rests in a metal bowl covered with plastic wrap, set on a tiled surface. A napkin and small bowl of star anise are nearby. — Knead it for 5 minutes and add the salt, raisins, and cranberries.

Dough for hot cross buns with raisins rises in a metal mixing bowl on a tiled countertop, next to a wooden board and a partially visible pastry bag. — Cover and let it rise for 1 ½ to 2 hours.

Now, sprinkle in the salt, followed by the raisins and dried cranberries, and knead for another 3 minutes until evenly distributed.

First rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1 ½ to 2 hours, or until it’s nearly doubled in size.

The warmth in your kitchen will help it along, so if it’s a cold day, find a cozy spot for it to rest.

Shape the buns

Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 12 equal pieces, then shape each one into a smooth ball by rolling it under your palm on the counter.

Dough for hot cross buns with raisins, divided in half on a floured surface, sits next to a metal dough scraper and a round pan. — Once the dough has risen, turn it out onto a lightly floured surface.

Chopped pieces of dough with raisins, soon to become delightful Hot Cross Buns, are scattered on a floured surface, next to a metal bowl and a wooden board. — Divide it into 12 equal pieces.

Dough balls on a floured surface, with a cleaver and bowl nearby, are ready to be transformed into delicious hot cross buns. — Shape each one into a smooth ball.

Second rise

Line a baking tray with parchment paper and place the buns on it seam side down, leaving a little space between each. Cover them and let them rise again for another hour until they puff up nicely.

Twelve round dough balls with chocolate chips, resembling modern Hot Cross Buns, are arranged in a rectangular baking dish on a tiled surface. — Place the buns in a baking tray.

Dough balls resting on a baking tray, reminiscent of hot cross buns in the making, are partially covered with a brown cloth on a tiled surface. A pot with a metal strainer is visible in the background. — Cover and let it rise for 1 hour.

Prepare the cross topping

In a small bowl, mix the flour, icing sugar, olive oil, and milk until smooth. Spoon it into a piping bag (or a sandwich bag with the tip cut off).

A bowl on a tiled surface contains flour and a hint of liquid, ready to transform into delightful hot cross buns. Nearby, a beige napkin, a small bowl of spices, and a dark stirring spoon await their roles in this baking ritual. — Mix the flour, icing sugar, olive oil, and milk in a bowl.

A bowl of mixed batter with a spoon rests on a tiled surface, ready for hot cross buns. Nearby, a star anise and vanilla pod sit elegantly on a small dish, while a folded cloth completes the cozy arrangement. — Stir until smooth and creamy.

Apply the egg wash

Preheat your oven to 375°F (190°C). Lightly brush the tops of the buns with beaten egg, let them sit for 10 minutes, then brush them again.

This double layer of egg wash gives them that beautiful golden brown color when baked. Pipe a cross over each bun with the topping mixture.

Egg wash is being meticulously applied to a tray of twelve unbaked hot cross bun dough balls using a pastry brush. Nearby, a bowl with egg wash, a broken eggshell, and a bowl with a pink lining complete the cozy baking scene. — Brush the tops of the buns with beaten egg and let it sit for 10 minutes.

A rectangular dish filled with unbaked hot cross buns is carefully being adorned with icing from a piping bag, each bun getting its signature cross. — Pipe a cross over each bun with the topping mixture and bake for 20-22 minutes.

Bake the buns

Pop the tray into the oven and bake for 20–22 minutes, or until the buns are golden brown and sound slightly hollow when tapped on the bottom.

Make the syrup

While the buns are baking, combine sugar, water, star anise, clove, and the split vanilla pod in a small saucepan over low heat.

A saucepan on a wooden board with a burlap mat underneath, holding water sprinkled with hints of black particles, evokes the cozy essence of freshly baked Hot Cross Buns. — Combine sugar, water, star anise, clove, and the split vanilla pod.

A saucepan with blackened residue and a star anise, reminiscent of the rich spices in hot cross buns, sits on a wooden board atop a brown textured cloth on a tiled surface. — Let it simmer for 2 minutes then strain out the spices.

Stir until the sugar dissolves, then let it simmer for about 2 minutes until slightly thickened. Strain out the spices.

Glaze and serve

As soon as the buns come out of the oven, brush them generously with the warm syrup. This gives them that beautiful shine and adds a little extra flavor.

Transfer them to a baking rack and let them cool slightly before digging in!

Hot cross buns baked to perfection rest in a blue rectangular dish on a white tiled surface, showcasing circular and striped patterns. Nearby, a loaf of bread sits invitingly on a wooden board beside a brown placemat. — Brush them generously with the warm syrup before serving.

Recipe Notes and Expert Tips

I’ve made these Hot Cross Buns plenty of times, and here are some tips that will help you get the best results:

Yeast Activation: The milk should be warm but not too hot—if it’s too hot, it’ll kill the yeast, and your buns won’t rise properly.
Sticky Dough: The dough will feel sticky when you’re kneading it, but resist adding extra flour. A soft dough makes softer buns!
Even Rising: If your kitchen is chilly, place the dough in a slightly warm oven (turned off) to help it rise faster.
Balanced Spices: Freshly grated nutmeg adds a real depth of flavor, but if you don’t have it, pre-ground nutmeg will still work fine.
Fruit Distribution: Make sure the raisins and cranberries are evenly spread throughout the dough so you don’t end up with some buns packed with fruit and others with barely any. Feel free to use your favorite dried fruit, currants, orange peel, or mixed peel if you prefer.
Golden Tops: Double-brushing the egg wash makes a big difference—it helps the buns develop a deep, glossy golden color when baked.
Perfect Glaze: Brush the syrup on while the buns are still warm so it absorbs properly and gives them that bakery-style finish.
Storage Tip: If you’re making these ahead of time, let them cool completely before storing so they don’t become soggy.

A person carefully lifts a fragrant hot cross bun from a baking dish of six, while nearby plates eagerly await. A jug and glass of milk sit on the table, ready to complete this classic scene with delicious simplicity. — Hot Cross Buns. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Hot Cross Buns

Once cooled, Hot Cross Buns can be stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to 5 days—just warm them in the oven or microwave before serving.

If you want to freeze them, wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to eat, let them thaw at room temperature and warm them up in the oven for a fresh-from-the-bakery taste.

What to Serve With Hot Cross Buns

Hot Cross Buns are perfect on their own, but if you want to switch things up, here are some great ways to enjoy them:

Spread with Butter: A simple pat of butter melts beautifully on a warm bun.
Toasted with Jam: Toasting them brings out even more flavor, and a spoonful of jam makes them extra delicious.
Paired with Coffee or Tea: Their warm spices make them a great match for a hot cup of coffee or tea.
Used in a Dessert: Leftover buns can be turned into a bread pudding or French toast for a fun twist.

Two square pieces of cinnamon roll rest on a white plate, reminiscent of freshly baked hot cross buns, with a dish of rolls and a milk bottle in the background. — Hot Cross Buns. Photo Credit: Hungry Cooks Kitchen

More Easter Recipes for You to Try at Home

Looking to cook up an Easter meal feast? Take a look at these easy recipes.

Hot Cross Buns

Hot Cross Buns are the kind of treat that feels nostalgic and special, yet they’re surprisingly simple to make. Soft and lightly spiced, with bursts of dried fruit and a glossy finish, they’re perfect for Good Friday, Easter brunch, or just a cozy weekend bake. You can prep the dough ahead or bake them the day before, and they’ll still be just as delicious when warmed up. They freeze well, so you can always have a batch ready for whenever a craving—or a gathering—comes up.

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Prep Time: 1

Cook Time: 25

Rising time: 3

Total Time: 4 25

Course: Breakfast, Dessert

Cuisine: Best of British

Keyword: Hot Cross Buns

Servings:

Calories: 256kcal

Ingredients

2 ½ teaspoons dried yeast
¾ cup whole milk plus 1 ½ tablespoons
¼ cup sugar plus 1 teaspoon
2 ¼ cups all purpose flour plus extra to dust
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 in half length

US Customary – Metric

Instructions

In a large bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit for 15 minutes until bubbly.
2 ½ teaspoons dried yeast, ¾ cup whole milk, ¼ cup sugar
In a stand mixer bowl, sift together the flour, ground cinnamon, freshly grated nutmeg, and ground mixed spice. Add the yeast mixture, remaining sugar, 1 egg, and yolk. Stir to form a rough dough.
2 ¼ cups all purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, 2 large eggs, 1 teaspoon ground mixed spice
Gradually incorporate the butter until fully mixed and the dough becomes sticky. Knead for 5 minutes until smooth and shiny. Add the salt and mix in the raisins and cranberries. Knead for 3 more minutes.
¼ cup soft unsalted butter, ½ teaspoon salt, ¼ cup raisins, ¼ cup dried unsweetened cranberries
Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 ½ – 2 hours until nearly doubled in size.
Turn the dough onto a floured surface and divide it into 12 equal pieces. Shape each into a smooth bun by rolling on the surface.
Place the buns on a parchment-lined baking tray, leaving a 2 cm gap between them. Cover and let prove for 1 hour until almost doubled in size.
Preheat the oven to 375°F (190°C). Brush the buns with beaten egg, let dry for 10 minutes, and then brush again.
For the cross topping, mix the plain flour, icing sugar, olive oil, and milk in a small bowl until smooth. Fill a piping bag with the mixture and pipe crosses onto the buns. Bake for 20–22 minutes until golden.
½ cup plain flour, ¾ cup icing sugar, 2 tablespoons olive oil, 3 tablespoons milk
For the syrup, combine sugar, water, star anise, whole clove, and vanilla pod (split lengthwise) in a small pan over low heat. Stir until the sugar dissolves, then simmer for 2 minutes until thickened. Remove from heat and discard the spices.
¼ cup sugar, ⅛ cup water, 1 whole star anise, 1 whole clove, ½ vanilla pod
Brush the warm buns with syrup. Let it cool slightly before serving.

Video

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Notes

Yeast Activation: The milk should be warm but not too hot—if it’s too hot, it’ll kill the yeast, and your buns won’t rise properly.
Sticky Dough: The dough will feel sticky when you’re kneading it, but resist adding extra flour. A soft dough makes softer buns!
Even Rising: If your kitchen is chilly, place the dough in a slightly warm oven (turned off) to help it rise faster.
Balanced Spices: Freshly grated nutmeg adds a real depth of flavor, but if you don’t have it, pre-ground nutmeg will still work fine.
Fruit Distribution: Make sure the raisins and cranberries are evenly spread throughout the dough so you don’t end up with some buns packed with fruit and others with barely any. Feel free to use your favorite dried fruit, currants, orange peel, or mixed peel if you prefer.
Golden Tops: Double-brushing the egg wash makes a big difference—it helps the buns develop a deep, glossy golden color when baked.
Perfect Glaze: Brush the syrup on while the buns are still warm so it absorbs properly and gives them that bakery-style finish.
Storage Tip: If you’re making these ahead of time, let them cool completely before storing so they don’t become soggy.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

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.