Back to Traditional Hot Cross Buns

Print Options


Card Sizes

Traditional Hot Cross Buns Recipe

Traditional Hot Cross Buns Recipe

On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. + cooling YIELD:30 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm whole milk (110° to 115°)
  • 2 large eggs
  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 to 7 cups all-purpose flour
  • 1/2 cup dried currants
  • 1/2 cup raisins
  • 1 large egg yolk
  • 2 tablespoons water
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 4 to 6 teaspoons whole milk


  • 1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
  • 4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
  • 5. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts

1 bun: 171 calories, 3g fat (2g saturated fat), 28mg cholesterol, 145mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein.

Reviews for Traditional Hot Cross Buns

Sort By :

Average Rating
I_Fortuna User ID: 8342880 245326
Reviewed Mar. 12, 2016

"Killing the yeast with water that is too hot, over or under kneading and not enough rise time can cause buns that are not good.

Following the recipe is not enough. baking is an art and one has to know when, how much and how to knead the dough.
One can make this dough and let it rise overnight in the fridge or let is rise longer in a warm area.
Experience is the best teacher, so keep trying until they come out good. : )"

deb9962 User ID: 6353234 244862
Reviewed Mar. 3, 2016

"easy, traditional"

Maddi03 User ID: 8292673 224748
Reviewed Apr. 13, 2015

"Was good but I halved all the ingredients to make 15 and it worked out perfectly"

fahim User ID: 8256283 223779
Reviewed Mar. 29, 2015

"How do we convert this for bread Machines please?"

Cicalo1 User ID: 8103097 223127
Reviewed Mar. 19, 2015

"My Family likes these so well .That I make them all the time"

oleblueyes User ID: 7862120 222718
Reviewed Mar. 13, 2015

"They look very good going to make some, can't wait. Joan Trusso....."

Shafiun User ID: 8215683 218337
Reviewed Jan. 19, 2015

"Just now I got the recipe , will try it for my granddaughter . hope I can make it ."

savoie.luvgspointers User ID: 6225701 72081
Reviewed Apr. 20, 2014

"Not sure what the previous reviewers did or did not do right but I made these and they are wonderful! I made a change to this recipe by adding 1 - 2 tablespoons orange zest (1 large navel orange) and plumped the fruit in orange juice. Next time I'm adding a little more fruit too. Then added 1 teaspoon sugar to a beaten whole egg (whites & yolk) for the topping. By doing this it created an glossy, crunchy crust.

I was pinched for time this Easter so I prepared them the day before. I processed through the first rise, made into individual rolls, set into a baking pan lined with parchment and sprayed non-stick cooking spray. Covered and placed in the refrigerator overnight. Removed them at 5:30 am let rise second time for 4 hours. Baked per instructions, cooled and iced. They were a "little" more dense than store-bought. In my opinion, not as bad as previous reviewers claim.
If you're looking for store-bought hot cross buns try this link for using Rhodes bake-N-Serve dinner rolls..."

jefollen User ID: 5294373 203106
Reviewed Apr. 20, 2014

"Followed recipe exactly and even extra time to rise and they ended up dense, heavy and more scone like. For time and prep required would either buy from a bakery or find another recipe...don't waste your Easter morning on these...."

Karlajoy501 User ID: 7771486 33103
Reviewed Apr. 20, 2014

"I had high hopes for this recipe but i ended up disappointed. I used whole wheat flour and honestly that's the only reason they have any flavor. I found the dough to be very difficult to work with - sticky is an understatement. I probably ended up adding another cup of flour before I finally got them to the pan. I'll be using a different recipe next year."

peggycliff User ID: 3510407 24325
Reviewed Apr. 8, 2011

"I made this recipe to bring to my church. I followed the directions to a tee. Didn't change anything. They were AWFUL! No taste, too chewy, too dry. They must've forgot to list something because it they are just no good at all."

Loading Image