These soft and fluffy hot cross buns are the perfect homemade treat for Easter or any cozy baking day. Made with simple ingredients, warm spices, and a light, airy dough, these hot cross buns are incredibly soft inside with a beautifully golden top. This easy step-by-step recipe will help you create bakery-style hot cross buns at home.
If you love soft, fluffy homemade baking, these hot cross buns will quickly become one of your favorite recipes. They are lightly sweet, filled with warm spices and perfectly soft on the inside. The beautiful cross on top makes them perfect for Easter, but they are just as delicious any time of the year. You can read more about their tradition here: Hot Cross Buns.
What makes them truly special is the incredible aroma that fills your kitchen while they bake – the combination of fresh orange zest, warm cinnamon, and a touch of nutmeg creates the most comforting, bakery-style scent that makes your whole home smell amazing.
Enjoy them fresh and warm from the oven with a little butter or jam for the ultimate soft and cozy treat. If you enjoy baking soft breads, you can also try my homemade burger buns for another delicious recipe.
Quick Recipe Info
- Prep time: 20 minutes
- Rising time: 1 hour
- Bake time: 30 minutes
- Total time: 1 hour 50 minutes
- Servings: 12 buns
MY LATEST VIDEOS
Ingredients You’ll Need
These homemade Hot Cross Buns are made with simple baking ingredients, warm spices, sweet raisins, and fresh orange zest.
All-purpose flour: Provides structure while keeping the buns soft and tender.
Lukewarm milk: Activates the yeast and adds moisture and richness to the dough.
Active dry yeast: Helps the buns rise and creates their light, fluffy texture.
Granulated sugar: Sweetens the dough and helps activate the yeast.
Cinnamon and nutmeg: Give the buns their traditional warm and aromatic flavor.
Egg: Enriches the dough and helps create a soft texture.
Butter: Adds richness, flavor, and tenderness.
Vanilla extract: Adds a delicate sweetness and enhances the warm spices.
Raisins: Bring natural sweetness and a pleasantly chewy texture to every bun.
Orange zest: Adds a fresh citrus flavor that complements the raisins and spices.
Flour and water: Combine to make the traditional crosses on top of the buns.
Apricot jam: Creates a beautiful, glossy finish and adds a touch of sweetness.
HOW TO MAKE HOT CROSS BUNS
1. Prepare the dry ingredients
In a large bowl, combine the flour, yeast, salt, sugar, raisins, orange zest, cinnamon, and nutmeg. Gently mix all the dry ingredients together until everything is evenly distributed. This step helps ensure that the spices, zest, and raisins are spread throughout the dough, so every bite is full of warm flavor and aroma.
Take a moment to break up any small clumps of yeast or flour as you mix, and make sure the raisins are evenly coated with flour – this will help prevent them from sinking and keep them nicely distributed in the buns.
Once everything is well combined, your dry mixture is ready for the next step.
2. Mix the wet ingredients
In a separate bowl, whisk together the warm milk, eggs, and vanilla until the mixture is smooth and fully combined. The milk should be gently warm, not hot, so it helps activate the yeast and blends nicely with the eggs.
Whisk everything well until you get a light, uniform mixture with no streaks of egg remaining. This step ensures that all the wet ingredients are evenly combined before adding them to the dry mixture, which helps create a soft, smooth, and well-balanced dough.
3. Make the dough
Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or your hands, gently mix everything together until the dough starts to come together into a soft, slightly sticky mass.
Once the dough forms, transfer it to a lightly floured surface and begin kneading. Knead the dough for about 8–10 minutes, until it becomes smooth, soft, and slightly elastic. It should feel soft to the touch and only lightly tacky, but not overly sticky.
If needed, sprinkle in a little extra flour while kneading, but be careful not to add too much – we want the dough to stay soft so the buns turn out light, fluffy, and tender
4. First rise
Place the dough into a lightly oiled bowl, turning it once so it is lightly coated on all sides. Cover the bowl with plastic wrap or a clean kitchen towel to prevent the dough from drying out.
Let the dough rest and rise in a warm, draft-free place until it doubles in size. If your kitchen is cool, you can gently warm your oven for a minute or two, then turn it off and place the bowl inside – this creates a cozy, warm environment that helps the yeast work and the dough rise beautifully.
Proper proofing will give you soft, light, and fluffy buns with a perfect airy texture.
5. Let the dough rise
Leave the dough to rise in a warm place for about 1 hour, or until it has doubled in size. The exact time can vary slightly depending on the warmth of your kitchen, so focus on the look and feel of the dough rather than the clock.
When it’s ready, the dough should appear light and puffy, and if you gently press it with your finger, the indentation should slowly spring back. This means the yeast has done its job and the dough is perfectly risen and ready for shaping.
Proper rising at this stage is key to getting soft, airy, and beautifully fluffy buns.
6. Divide the dough
Once the dough has doubled in size, gently transfer it onto a lightly floured surface. Lightly press the dough with your hands to release some of the air bubbles, then shape it into a rough ball so it’s easier to divide.
Using a knife or dough scraper, divide the dough into 12 equal portions. If you want perfectly even buns, you can weigh the dough and divide it evenly so each piece is the same size.
Keeping the portions equal will help all the buns bake evenly and rise beautifully, giving you a tray of soft, uniform, bakery-style buns
7. Shape the buns
Shape each portion into a smooth ball by gently tucking the edges of the dough underneath and rolling it lightly on the work surface until the top becomes smooth and tight. This step helps create a nice, even shape and a soft, fluffy interior.
Place the shaped buns onto a baking tray lined with parchment paper, leaving a little space between each bun so they have room to rise and expand. Arrange them neatly in rows for an even, beautiful bake.
Once shaped, the buns should look smooth, round, and evenly sized – ready for their final rise before baking. Let them rest for another 20 minutes so they can rise beautifully and become soft and airy before going into the oven.
8. Prepare the crosses
In a small bowl, mix together the flour and water until you get a smooth, lump-free paste. The consistency should be thick enough to hold its shape, but still soft enough to pipe easily.
Transfer the mixture into a piping bag (or a small plastic bag with the tip snipped off). Carefully pipe a cross on top of each bun, going in one direction across the row, then the other, so each bun gets a neat, classic cross.
Take your time with this step – the cross gives the buns their traditional hot cross buns look and makes them extra beautiful once baked.
9. Bake the buns
Bake the buns in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until they turn a beautiful golden brown on top. As they bake, your kitchen will fill with the warm aroma of spices and fresh bread, which is always the best sign that they’re almost ready.
Keep an eye on them towards the end of baking – the tops should be nicely golden, and the bottoms lightly browned. If needed, you can rotate the tray halfway through baking to ensure even color.
Once baked, the buns should look soft, lightly crisp on the outside, and perfectly fluffy inside.
10. Glaze the buns
In a small bowl, mix the apricot jam with a little water until you get a smooth, glossy glaze. I love using my homemade apricot jam, which gives the buns an extra rich, natural flavor and beautiful shine.
While the buns are still warm from the oven, gently brush the glaze over the top of each bun. This step gives them that classic soft, shiny finish and adds a light touch of sweetness that pairs perfectly with the warm spices and citrus aroma.
Let the glaze set for a few minutes, then your buns are ready to enjoy – soft, fragrant, and absolutely irresistible.
11. Storage & Serving Tips – Hot Cross Buns
These soft and fluffy hot cross buns are best enjoyed fresh, while they are still slightly warm and fragrant with spices.
You can store them in a sealed bag or airtight container at room temperature for up to 2–3 days, where they will stay soft and tender.
If you would like to keep them fresh for longer, store them in the refrigerator for up to 5-7 days in a sealed bag.
Before serving, simply warm them slightly in the oven or microwave for a few seconds. This will bring back their beautiful softness, light texture, and that fresh homemade aroma.
For longer storage, you can also freeze the buns, then thaw and warm them gently before serving.
Enjoy these soft and fluffy Hot Cross Buns, fresh, fragrant and perfectly spiced – a beautiful treat for Easter and special family moments.
They are wonderful served warm with a little butter, a touch of jam or simply on their own with a cup of tea or coffee. These buns are made to be shared and enjoyed with family and loved ones.
If you try this recipe, I would truly love to hear from you.
Leave a comment below, share your experience and feel free to ask any questions – I’m always here to help.
Frequently Asked Questions
Why didn’t my hot cross buns rise?
This usually happens if the yeast is inactive, the liquid was too hot or the dough was left in a cold place. Always let the dough rise in a warm, draft-free environment.
How do I store hot cross buns?
Store them in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5-7 days. Warm slightly before serving for best texture.
Can I make hot cross buns ahead of time?
Yes, you can prepare the dough the day before and let it rise slowly in the refrigerator. The next day, shape and bake as usual.
How do I know when the dough has risen enough?
The dough should double in size and look light and puffy. When gently pressed, it should slowly spring back.
Why are my hot cross buns not soft and fluffy?
This usually happens if too much flour is added or the dough hasn’t risen long enough. Keep the dough soft and allow it to fully double before baking.
Watch the full Hot Cross Buns Video
Watch how to make these soft & fluffy homemade Hot Cross Buns step by step.
They are lightly spiced, filled with juicy raisins and finished with a beautiful glossy glaze – perfect for Easter baking and family gatherings.
Nutrition (per bun):
- Calories: 210 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 5 g
- Sugar: 8 g
- Fiber: 2 g
- Sodium: 150 mg
Conclusion
These homemade Hot Cross Buns are soft, fluffy, and filled with sweet raisins, fresh orange zest, and warm spices. Finished with their traditional crosses and a glossy apricot glaze, they are a lovely addition to an Easter breakfast or spring brunch. Enjoy them fresh and slightly warm with butter or your favorite jam.
Happy baking!
Hot Cross Buns
Ingredients
Equipment
Method
- Activate the yeast:Pour the lukewarm milk into a large mixing bowl. Add the active dry yeast and about 1 teaspoon of the sugar. Stir gently and let the mixture sit for 5-10 minutes, until foamy on the surface.
- Combine the dry ingredients:In a separate bowl, whisk together the all-purpose flour, remaining sugar, cinnamon, nutmeg, salt, and orange zest.
- Prepare the dough:Add the egg and vanilla extract to the activated yeast mixture. Gradually add the dry ingredients and mix until a rough dough forms. Add the softened butter and continue mixing until it is fully incorporated.
- Knead the dough:Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky.
- Add the raisins:Add the raisins and knead gently for another 1-2 minutes, until they are evenly distributed throughout the dough.
- Let the dough rise:Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for approximately 1 hour, or until doubled in size.
- Shape the buns:Transfer the risen dough to a lightly floured work surface and divide it into 12 equal portions. Shape each portion into a smooth, round bun by pulling the edges underneath and rolling it gently against the work surface.
- Let the buns rise again:Arrange the buns in a parchment-lined baking dish or on a baking sheet, leaving a little space between them. Cover and let them rise for approximately 30 minutes, until soft and puffy.
- Prepare the crosses:Preheat the oven to 350°F (180°C). Mix the flour with the water, adding the water gradually until a thick but pipeable paste forms. Transfer the mixture to a piping bag or zip-top bag and cut off a small corner.
- Pipe the crosses:Pipe one straight line across each row of buns, then pipe lines in the opposite direction to create a cross on top of every bun.
- Bake the buns:Bake the Hot Cross Buns for 25-30 minutes, until risen and golden brown. If using a baking dish, check the center buns to make sure they are fully baked.
- Prepare the apricot glaze:While the buns are baking, combine the apricot jam and water in a small saucepan. Warm over low heat, stirring until smooth. Strain the glaze if the jam contains large pieces of fruit.
- Glaze and cool:Brush the warm apricot glaze over the buns immediately after removing them from the oven. Let the buns cool slightly in the pan before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- The milk should be lukewarm, about 100-105°F (37-40°C). Hot milk can damage the yeast.
- The dough should feel soft and slightly tacky. Avoid adding too much extra flour, as this can make the buns dense.
- If the raisins are dry, soak them in warm water for 10 minutes, then drain and pat them completely dry before adding them to the dough.
- Rising time may vary depending on the temperature of your kitchen. Let the dough rise until doubled, rather than relying only on the clock.
- Add the water for the crosses gradually. The paste should be thick enough to hold its shape but soft enough to pipe easily.
- Brush the apricot glaze over the buns while they are still warm for the best glossy finish.