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Hot Cross Buns with Citrus Icing

 Hot Cross Buns with Citrus Icing
With their tender texture and pretty frosted crosses, these Easter buns are both tasty and attractive. Dolores Skrout of Summerhill, Pennsylvania adds a little orange juice to the frosting for a delicate citrusy flavor.
18 ServingsPrep: 30 min. Bake: 20 min.


  • 4 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • 1/4 cup butter
  • 2 eggs
  • 3/4 cup raisins
  • 1 egg yolk
  • 2 tablespoons cold water
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon grated orange peel
  • 4 teaspoons orange juice


  • In a large bowl, combine 2 cups flour, sugar, yeast, cinnamon and
  • salt. In a saucepan, heat milk and butter to 120°-130°. Add
  • to dry ingredients; beat just until moistened. Add eggs; beat until
  • smooth. Stir in raisins and enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about

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Hot Cross Buns with Citrus Icing (continued)

Directions (continued)

  • 6-8 minutes. Place in a bowl coated with cooking spray, turning once
  • to coat top. Cover and let rise in a warm place until doubled, about
  • 1 hour.
  • Punch dough down; turn onto a lightly floured surface. Divide into 18
  • pieces; shape each into a ball. Place in two 9-in. round baking pans
  • coated with cooking spray. Using a sharp knife, cut a cross on top
  • of each roll. Cover and let rise in a warm place until doubled,
  • about 30 minutes.
  • Beat egg yolk and water; brush over buns. Bake at 375° for 18-22
  • minutes or until golden brown. Remove from pans to wire racks to
  • cool. Combine icing ingredients; pipe crosses onto rolls. Yield:
  • 1-1/2 dozen.
Nutritional Facts: One bun equals 207 calories, 4 g fat (2 g saturated fat), 43 mg cholesterol, 107 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.