Hot Cross Buns Recipe from Scratch – Step-by-Step Guide

This Hot Cross Buns Recipe is the kind of thing that makes your whole kitchen smell like home.

Let me tell you something. The first time I made these buns, it was a rainy Saturday afternoon, and I had no plans but to hang out in the kitchen and see if I could finally get them just right. I’d tried a few recipes before. Some came out too dense, others too dry. But this one? Oh, this one is the keeper. Soft, just the right amount of spice, and those little pockets of dried fruit? Magic.

You know those recipes that feel like a warm hug the second you pull them from the oven? This is one of those. Whether you grew up eating hot cross buns around Easter or you’re just craving something nostalgic and a little sweet, these buns are worth every minute. And don’t worry, I’ll walk you through the whole thing step by step. No guesswork. No fancy gear.

Ready to make your house smell incredible? Let’s do this.

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WHY THIS RECIPE WORKS

• Soft, fluffy texture every time – The dough is rich but not heavy, and the milk and egg combo gives you that perfect soft bite that stays tender even the next day.
• Simple ingredients, no weird stuff – Everything you need is probably already in your pantry or fridge. No fancy flour or complicated proofing steps. Just real, everyday ingredients.
• Warm, cozy flavor – The mix of cinnamon, nutmeg, and clove gives these buns that nostalgic, gently spiced taste that smells just as good as it tastes. It’s like a bakery in your kitchen.
• Foolproof method for beginners – I broke the steps down so you won’t get lost or second-guess yourself. You don’t need to be an expert baker to pull this off. Trust me, I’ve tested this more than once.
• Perfectly sweet but not too sugary – These aren’t dessert-sweet. They’ve got just enough sugar and fruit to make them special without feeling like cake. And that honey glaze? Just the right finish.
• Great for make-ahead baking – You can prep the dough earlier in the day, or even the night before, and bake them fresh in the morning. I’ve done it both ways and they come out awesome.

INGREDIENTS FOR HOT CROSS BUNS RECIPE

Here’s everything you’ll need, split into simple sections so you don’t miss a thing. I’ve kept it straightforward, no fluff.

Dough ingredients

• 625 grams (about 5 cups) plain flour
• 275 milliliters (about 1 cup + 2 tablespoons) warm milk
• 80 grams (about 1/3 cup + 1 tablespoon) caster sugar
• 1 teaspoon salt
• 2 teaspoons ground mixed spice (I use a mix of cinnamon, nutmeg, and clove)
• 1½ teaspoons dry active yeast
• 1 large egg
• 85 grams (about 3 oz) mixed dried fruit (raisins, currants, chopped apricots)

Cross topping

• 6 tablespoons plain flour
• 1/2 cup water

Glaze & icing

• 2 tablespoons honey
• 1/2 cup powdered sugar
• 1 to 2 teaspoons water or lemon juice (just enough to make a thick icing)

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STEP BY STEP INSTRUCTIONS

• STEP 1). Pour the warm milk into a mug, add the yeast and 1 tablespoon of sugar, stir it, and let it sit for 5 to 10 minutes until foamy on top.
• STEP 2). In a large bowl, mix the flour, remaining sugar, salt, ground spices, and egg, then pour in the foamy yeast mixture and stir until it forms a rough dough.
• STEP 3). Knead the dough by hand for 8 to 10 minutes until it’s smooth and stretchy, then cover the bowl with a clean towel and let it rise in a warm spot for 1 hour.
• STEP 4). Punch down the risen dough, knead in the dried fruit evenly, then divide into 15 to 18 equal pieces and roll each one into a ball.
• STEP 5). Arrange the dough balls in a parchment-lined baking dish, close enough to touch, then cover with a towel and let them rise for another hour.
• STEP 6). Mix the flour and water into a thick paste for the crosses, pipe a cross over each bun, then bake in a preheated oven at 400°F (200°C) for 15 minutes or until golden brown.
• STEP 7). While the buns are still warm, brush the tops with honey, then mix powdered sugar with a little water or lemon juice to make icing and pipe over the crosses once the buns have cooled.

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EXPERT COOKING TIPS FOR HOT CROSS BUNS RECIPE

• Let the yeast get nice and foamy. If your yeast doesn’t bubble up in the warm milk, toss it and start again. That foam is your sign that the yeast is alive and ready to work.
• Don’t rush the rises. I know it’s tempting to move things along, but give that dough the full rising time. That’s how you get soft, pillowy buns instead of dense little rocks.
• Mix the dried fruit in after the first rise. Trust me on this one. Adding fruit too early can mess with how the dough rises and make kneading a sticky nightmare.
• Use a piping bag or ziplock for the crosses. You don’t need anything fancy. Snip the corner off a sandwich bag and pipe away. Just try to keep your hand steady, but hey, wonky crosses still taste great.
• Glaze while hot, ice when cool. Brush the honey on while the buns are fresh out of the oven so it soaks in and shines. But wait until they’re cool to add the icing or it’ll melt right off.

RECIPE FAQ

WHAT TO SERVE WITH HOT CROSS BUNS

Hot cross buns are pretty amazing all on their own, but if you’re like me and love a little something extra, here are a few of my go-to pairings.

Slather them with butter. Warm the bun just a little and spread on some salted butter. Simple, classic, and wildly satisfying.

Try them with cream cheese. Sounds fancy, but it’s not. That slight tanginess from the cream cheese balances out the sweet fruit and spices beautifully.

Add a bit of jam or honey. A swipe of raspberry or apricot jam turns this into a real treat. Or drizzle a little extra honey if you’re feeling indulgent.

Serve with tea or coffee. These buns were basically made for a hot cup of something. I like mine with black tea or a mild latte. But honestly, anything warm and cozy works.

Make it brunch-worthy. If you’re serving guests, pair these with eggs, fruit, or a light salad to round things out. They go from snack to centerpiece real fast.

STORING AND REHEATING LEFTOVERS

I get it. Sometimes you bake a full batch, and there’s no way you’re getting through 15 buns in one day. No shame in that.

Room temperature storage. Keep your buns in an airtight container at room temp for up to 3 days. I like to wrap mine in a bit of foil or parchment first to keep them extra soft.

Reheating tips. A quick 10–15 seconds in the microwave is all it takes to bring them back to life. Or toss them in a warm oven (around 300°F) for a few minutes. They’ll be soft and cozy again in no time.

Freezing extras. Want to save some for later? Go for it. Once they’re completely cool, pack them into a freezer-safe bag and freeze for up to 2 months. When you’re ready, thaw at room temp and reheat gently.

Avoid the fridge. The fridge can dry them out fast, so skip it. Room temp or freezer is the way to go.

And that’s it, my friend. If you’ve made it this far, you’re officially ready to bake a batch of soft, warm, sweet hot cross buns from scratch. I’ve made this recipe more times than I can count, and it never gets old. The smell alone is worth it. Whether you’re baking for a holiday, brunch with friends, or just because you feel like it, these buns always hit the spot.

If you give this recipe a go, I’d love to hear how it turns out for you. Leave a comment, share a photo, or just let me know if they disappeared as fast in your kitchen as they do in mine. Happy baking!