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Hot Cross Buns

Preparation 25 Inactive Time 1 h 45 m Cook Time 22

 Soft and sweet, these rolls will be the highlight of your Easter menu.


  • 1 (1.25 ounce) package active dry yeast
  • 1 cup very warm water
  • 4 - 5 cups flour
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 4 tablespoons butter
  • zest of 1 orange
  • 3/4 cup dried currants
  • 1 egg, well beaten with 1 tablespoon milk
  • 1 stick butter, softened
  • 4 cups powdered sugar
  • 24 tablespoons milk


In a large bowl, whisk together water, yeast, and sugar. Let sit for 5-10 minutes until foamy. Using a whisk, mix in half the flour, the salt, spices, sugar, butter, and orange zest. With a wooden spoon, stir the mixture and add enough flour to make the mixture soft and pliable (but not sticky). Add the currants, then knead the dough until elastic. Place in a large, greased bowl. Cover with a towel and allow to rise in a warm, dry location for about 1 hour, or until double in bulk.

Separate dough into 18-24 small pieces. Roll into balls and place on a parchment-lined baking sheet. Use a pastry brush to brush the top of each roll with egg & milk mixture. Allow rolls to rise until double in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake rolls in preheated oven for 16-22 minutes, or until light golden brown. Remove and cool completely before frosting.

For frosting: beat together butter, powdered sugar, and milk. Place in a pastry bag. Pipe in a cross over the top of each cooled bun. Serve and enjoy!

Recipe Notes


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