“One a penny, two a penny, Hot Cross buns!” — that familiar rhyme was sung on Good Friday in England when these buns were traditionally sold. Hot cross buns likely trace their roots back centuries, and for many they remain a beloved Easter treat. As a child I used to sing the rhyme without knowing what it meant; now, after making and enjoying these buns several times, the song brings warm memories. These Easy Easter Hot Cross Buns are ideal for sharing with friends and family during the holiday. They are straightforward to prepare, gently spiced, studded with currants, and perfect warm from the oven.
What makes the classic hot cross bun special is its soft, slightly sweet dough, warm spices, and the signature cross on top. This recipe uses currants, which are smaller and more delicate than raisins; they distribute evenly throughout the dough and provide bursts of tart-sweet flavor. If you prefer, substitute raisins or sultanas, but currants lend the most traditional texture and taste.
These buns are wonderful as a gift, a brunch item, or a comforting snack during Easter weekend. They keep well for a couple of days wrapped at room temperature and can be gently reheated in the oven or microwave for that just-baked feel. Read on for the full ingredients, method, and helpful notes to get the best results.
Easy Easter Hot Cross Buns
Equipment
- Stand mixer or mixing bowl and sturdy spoon
- Baking sheet (or glass pan for pull-apart rolls)
- Piping bag (optional)
- Parchment paper
Ingredients
Buns
- 1 cup whole milk, warm (about 250 g)
- 1 Tablespoon instant yeast
- 1/4 cup brown sugar, packed (60 g)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 3–3 1/2 cups bread flour (about 475 g), see note
- 1/4 cup butter, softened
- 1/2 cup currants (or substitute raisins)
Flour Paste (for baked crosses)
- 4 Tablespoons all-purpose flour
- 4 Tablespoons water
Icing
- 1 cup powdered sugar
- 3 Tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Warm the milk until it is lukewarm to the touch (similar to baby bath temperature). Stir to even out the heat. Place the milk in the bowl of a stand mixer (or a large mixing bowl) and add the instant yeast, brown sugar, egg, salt, cinnamon, allspice and cloves. Mix to combine.
- Begin adding the flour a cup at a time. When the dough starts to come together and pulls away from the bowl, continue adding a little flour until the dough is slightly tacky but not sticky. Add the softened butter in small pieces and knead (or mix) for about 5 minutes until the dough is smooth and elastic.
- Add the currants and knead just long enough to distribute them evenly, another 1–2 minutes.
- Lightly oil a bowl and place the dough inside. Cover and let rise in a warm place for about 1 hour, or until roughly doubled.
- Prepare a baking sheet lined with parchment. Turn the risen dough onto a lightly floured surface and divide into 12 equal pieces. Shape each piece into a smooth ball and arrange in four rows of three on the sheet. For pull-apart buns, arrange them closely in a lightly greased glass pan.
- Cover and let rise again for 45–60 minutes until puffed and nearly doubled.
- Preheat the oven to 375°F (190°C). If using the baked-cross method, whisk together the flour paste (4 Tbsp flour + 4 Tbsp water) until it forms a smooth pipeable batter. Transfer to a piping bag and pipe a cross on each bun. Alternatively, skip the flour paste and plan to pipe icing crosses after baking.
- Bake in the preheated oven for about 15–20 minutes, until the tops are golden and the centers are cooked through. If baked in a snug glass pan (pull-apart style), baking may take closer to 30 minutes.
- While the buns bake, whisk together the icing: powdered sugar, heavy cream (or milk) and vanilla until smooth. As soon as the buns come out of the oven, brush or spoon the icing over them for a glossy finish. If you prefer the traditional white cross, pipe the icing onto cooled buns in a cross shape instead.
- Serve warm or at room temperature. Enjoy!
Notes
Bread flour: Bread flour gives these buns more structure and a chewier crumb, but all-purpose flour will work if that’s what you have on hand. Adjust the flour quantity as needed — dough should be slightly tacky but manageable.
Nutrition (per bun)
Calories: 305 kcal, Carbohydrates: 49 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 4 g, Sugar: 19 g, Sodium: 267 mg. Nutrition values are estimates and should be used as a guide.
Disclaimer: Nutrition and timing are approximate. Ingredients and methods are presented to help you produce delicious hot cross buns; adapt quantities and techniques to suit your kitchen and preferences.