Cinnamon Hot Cross Buns Recipe
Cinnamon Hot Cross Buns Recipe photo by Taste of Home

Cinnamon Hot Cross Buns Recipe

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These golden buns, with a light seasoning from cinnamon and allspice, were a family Easter tradition. My mom made them only once a year using her mother's recipe. Icing crosses make a tasty topping and reflect the meaning of the holiday. -Lorrie Bailey, Pulaski, Iowa
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. + cooling
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. + cooling
MAKES: 24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup dried currants
  • 1 egg white, lightly beaten
  • ICING:
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 6 teaspoons 2% milk

Nutritional Facts

1 serving equals 187 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 211 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
  5. For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun. Yield: 2 dozen.
Originally published as Hot Cross Buns in Taste of Home February/March 2002, p35

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Reviewed Apr. 8, 2012

"I substituted 1 teaspoon ground cardamom for the cinnamon and allspice to give it a scandinavian flavor. I also used bread flour instead of all-purpose flour for a chewy, yet light texture. They tasted so good I was tempted to skip the crosses and serve them plain, but I had made them for Easter, so I crossed them."

Reviewed Mar. 1, 2012

"I made these with raisins because that is what I had on hand. It was my first attempt at hot cross buns and they got rave reviews!"

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