Hot Cross Buns are a tradition yeast style spiced bun made with either raisins, currents, or another dried fruit. They are perfect for your Easter celebration.
Easter is right around the corner and I’m already working on sugar cookies for custom orders! Aren’t they cute?! I’m loving all of the new cookie cutters I’ve been getting. Did you know that they make the coolest cookie cutters with 3-D printers?! It’s so neat! If you’re looking for my rolled sugar cookie recipe, you’ll find it here.
Be sure and try Lemon Pound Cake, Chocolate Cupcakes, Orange Dreamsicle Cake, and Sour Cream Coffee Cake.
Hot Cross buns are a traditional yeast style bread that is seasoned with cinnamon and a touch of nutmeg. I remember my mom making this delicious bread for our holiday dinner. And what better way to celebrate the Easter holiday than with a traditional sweet roll that my mom baked. These spiced buns were adorned with crosses made out of a simple icing. They are easy to make
How to make Hot Cross Buns:
Step 1: In a large mixing bowl of a stand mixer, add the warm water and apple cider. Add the yeast and stir with a spoon. Let sit for 5 minutes.
Step 2: Add the dough hook to the stand mixer. Add the eggs to the yeast mixture. Add the buttermilk, sugar, salt, cinnamon, and nutmeg and combine with the dough hook.
These buns usually have raisins, currants, or some sort of dried fruit. But, I decided to add a pop of flavor with dried cranberries. For even more flavor, add the zest from one large orange.
Step 3: Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the softened butter and combine until you have a smooth dough. The dough will be very sticky.
Step 4: Fold in the dried cranberries with a rubber spatula.
Step 5: Place the dough on a floured work surface and knead the dough until smooth. Use a plastic bench scraper to easily remove the dough from the bowl. Shape into a round.
A plastic bench scraper is an incredible tool to have in the kitchen. I use it to clean up the butcher block after rolling out doughnuts, cinnamon rolls, or making fried apple hand pies. And I also use it to scrape dough out of the bowl and onto a floured work surface. Because it’s plastic, it is flexible and can conform to the shape of your mixing bowl. Buy a few, so you can always have one washed and ready to use!
Step 6: Spray the mixing bowl well with cooking spray. Place the shaped dough back into the greased bowl. Cover with plastic wrap. Let rise in a warm area for about 1 hour or until doubled.
Step 7: Divide the dough into small balls, about 3 3/4 ounces each. It should make about 14-15 rolls. Shape them into rounds and place on a Jelly roll pan, lined with parchment paper. Or place in a 9×13-inch baking dish that has been sprayed with cooking spray.
Isn’t this baking dish from Lodge great?! You’ll find it here. I love using this dish for my Breakfast Tater Tot Casserole recipe too!
For more great Easter desserts be sure and try Cast Iron Cinnamon Rolls, Easy Banana Bread, Best Blackberry Pie, Cast Iron Peach Pie, and Cherry Pie.
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Easy Hot Cross Buns
Ingredients
- 1/2 cup apple cider, lukewarm
- 1 1/4 cups buttermilk, room temperature
- 1/4 cup lukewarm water
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 3 large eggs, room temperature
- 6 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1 cup dried cranberries
Icing
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons whole milk
Instructions
- In a large mixing bowl of a stand mixer, add the warm water and apple cider. Add the yeast and stir with a spoon. Let sit for 5 minutes.
- Add the dough hook to the stand mixer. Add the eggs to the yeast mixture.
- Add the buttermilk, sugar, salt, cinnamon, and nutmeg and combine with the dough hook.
- Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the softened butter and combine until you have a smooth dough. The dough will be very sticky.
- Fold in the dried cranberries with a rubber spatula.
- Place the dough on a floured work surface and knead the dough until smooth. Use a plastic bench scraper to easily remove the dough from the bowl. Shape into a round.
- Spray the mixing bowl well with cooking spray. Place the shaped dough back into the greased bowl. Cover with plastic wrap. Let rise in a warm area for about 1 hour or until doubled.
- Divide the dough into small balls, about 3 3/4 ounces each. It should make about 14-15 rolls. Shape them into rounds and place on a Jelly roll pan, lined with parchment paper. Or place in a 9x13-inch baking dish that has been sprayed with cooking spray.
- Cover the baking dish or pan with plastic wrap and let rise for about 30 minutes to 1 hour. They will be touching each other.
- Preheat the oven to 375 degrees F. Brush the buns with an egg wash.
- Bake in the oven for 20-22 minutes or until golden brown. Remove from the oven to cool. Let cool completely.
- Whisk together the icing ingredients in a small bowl. Once the buns are completely cool, pipe the icing in a cross pattern on each bun.
Notes
Nutrition
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Jessica, these look amazing! I love how you post great photos of how to make the recipe step by step! Thanks for a great Easter recipe!
Thanks Lisa for stopping by again!! I hope you enjoy this recipe!