Name: Best-Ever Hot Cross Buns Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: British
Ingredients: 1/4 cup apple juice or water; 1/2 cup dried apricots, cranberries, cherries, or blueberries; 1/2 cup dried currants or raisins; 1 1/4 cups whole milk, room temperature; 2 large eggs + 1 egg yolk (save the white for the egg wash); 6 Tablespoons salted butter, at room temperature; 1 Tablespoon active dry yeast; 1/2 cup granulated sugar; 1 Tablespoon orange zest from 1 orange; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves or allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1 teaspoon salt; 4 1/2 cups bread flour or all-purpose flour; 1 large egg white reserved from above; 2 teaspoons water; 2 Tablespoons apricot jam or preserves; 1 Tablespoon water; 1 1/4 cups powdered sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 1-2 Tablespoons milk or enough to make a thick, pipeable icing

There’s nothing quite like the warm, spicy aroma and tender crumb of a freshly baked batch of hot cross buns to brighten your day. This Best-Ever Hot Cross Buns Recipe combines soft, fluffy dough with juicy dried fruits and fragrant spices - it’s truly a joy to make and even better to eat.

The image shows a close-up of a metal rectangular baking pan filled with freshly baked hot cross buns arranged in three rows and three columns, making a total of nine buns. Each bun has a shiny, golden-brown crust with slightly darker tops and visible small dark spots that look like raisins or currants. White icing is piped in straight lines crossing over the buns to create a cross shape on each one. The baking pan is placed on a white marbled surface, and there are two pieces of cut orange peel on the left side of the pan. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best-Ever Hot Cross Buns Recipe
Top Tip
How to Serve Best-Ever Hot Cross Buns Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best-Ever Hot Cross Buns Recipe

Why You'll Love This Recipe

I can’t get enough of these buns every time I bake them—they’re the perfect balance of sweet, soft, and spiced. Plus, the fun tradition of piping the cross icing on top makes it feel extra special, whether it’s Easter or just a cozy weekend morning.

Soft & fluffy texture: The dough is enriched with butter and eggs, making these buns wonderfully tender and light.
Perfectly spiced flavor: I use a blend of cinnamon, cloves, nutmeg, and cardamom to give these buns a warm, inviting aroma without overpowering the fruit.
Juicy dried fruit: Soaking the fruit in apple juice softens it beautifully, adding bursts of chewy sweetness throughout the dough.
Beautiful presentation: The traditional cross icing and glossy apricot glaze give these buns an irresistible look that’s sure to impress.

The image shows a rectangular metal baking pan filled with sixteen golden-brown soft rolls arranged in four rows and four columns, touching each other. Each roll has a shiny top with a smooth texture and small dark spots indicating raisins or currants inside the dough. There are white icing lines piped across the rolls, creating a grid pattern with two horizontal and three vertical lines crossing each other. The background is a white marbled surface with a black and white checkered cloth partially visible on the bottom right side, and three pieces of dried orange fruit scattered on the left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this recipe starts with thoughtful ingredients that build flavor and texture. Each piece works together to create that classic hot cross bun experience we all love. When shopping, quality butter and fresh spices really make a difference.

Flat lay of a small white ceramic bowl of golden dried apricots, a small white ceramic bowl of dark dried currants, a small white ceramic bowl of granulated sugar, a simple white ceramic bowl of whole milk, three whole uncracked brown eggs with clean shells, a small pile of bright orange fresh orange zest, a white ceramic dish with several sticks of pale yellow salted butter at room temperature, a small white ceramic bowl of active dry yeast granules, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground cloves, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of ground cardamom, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of salt, a mound of white bread flour, a small white ceramic bowl of smooth apricot jam, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl of fresh milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Apple juice or water: Used to soften the dried fruit, this adds juiciness and a touch of subtle sweetness.
Dried apricots & currants (or raisins): These fruits bring sweetness and texture, but soaking them first is key to keeping the buns moist inside.
Whole milk: Adds richness and moisture to the dough for tenderness.
Eggs and egg yolk: They enrich the dough and help create a soft crumb.
Salted butter: Adds flavor and softens the crumb; room temperature helps it blend easily into the dough.
Active dry yeast: The workhorse that creates that lovely rise - proofing it ensures your dough is lively and ready.
Granulated sugar: Sweetens the dough and feeds the yeast.
Orange zest: Adds fresh citrus brightness to contrast the warm spices.
Vanilla extract: Lends a subtle, comforting aroma that enhances all the flavors.
Ground cinnamon, cloves, nutmeg, cardamom: Classic warming spices that define the hot cross bun flavor.
Salt: Balances sweetness and enhances overall flavor.
Bread or all-purpose flour: Provides the gluten structure needed for a soft but substantial bun.
Egg white and water (for egg wash): Give the buns that shiny, golden finish you want.
Apricot jam and water (for glaze): Brushed on while warm to create a sticky, shiny top.
Powdered sugar, vanilla, salt, and milk (for icing): Makes the traditional cross-shaped icing that’s sweet and pipeable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic spiced fruit combo, these buns are a fantastic canvas for your favorite additions. Feel free to customize with different dried fruits or spices to suit your taste.

Variation: I’ve had great success swapping dried apricots for dried cherries and currants for dried blueberries to give a tart twist that pairs beautifully with the icing.
Dietary tweak: For a dairy-free version, substitute plant-based milk and vegan butter - the dough might be a bit stickier but still yields soft buns.
Spice adjustments: If you prefer less spice, reduce cloves and cardamom and bump up the cinnamon for a warmer flavor.

Step-by-Step: How I Make Best-Ever Hot Cross Buns Recipe

Step 1: Soften the Fruit for Juiciness

Start by placing your dried apricots and currants (or your dried fruit of choice) in a microwave-safe bowl with apple juice or water. Cover and microwave for 30-45 seconds until the liquid steams and softens the fruit. This quick soak plumps the fruit, so it stays juicy inside those buns instead of dry and chewy.

Step 2: Proof the Yeast for a Perfect Rise

Warm the milk gently in the microwave - you want it warm but not hot (about 100-110°F). Stir in a teaspoon of sugar with the yeast, then wait 5-10 minutes until it looks foamy and alive. This proofing step ensures your yeast is active, which means your buns will rise beautifully.

Step 3: Mix the Dough Ingredients

In your mixer bowl, combine the yeast mixture with eggs, remaining sugar, orange zest, vanilla, spices, salt, and 2 cups of flour using a paddle attachment until combined. Switch to the dough hook and gradually add the remaining flour. This gradual mixing is key to developing good dough structure without overworking it.

Step 4: Knead in Butter for Softness

Slowly add softened butter tablespoon by tablespoon while kneading on medium speed. Give each piece about a minute to incorporate before adding the next. The dough will turn sticky but elastic and smooth. If it’s too sticky to handle, sprinkle up to ½ cup more flour—but aim to keep it on the softer side for the fluffiest buns.

Step 5: Fold in the Plump Fruit

Drain the fruit and any leftover soaking liquid, then knead it into the dough until evenly distributed. I usually help the mixer by turning and folding the dough by hand a couple of times to ensure everything is mixed in.

Step 6: First Rise to Puffy Perfection

Transfer your dough to a greased bowl, cover with plastic wrap, and set it somewhere warm to rise for 1-2 hours. It might not fully double because of the fruit, but you’re looking for a soft, puffy dough. I like putting mine in a sunny spot by the window or near a warm stove.

Step 7: Shape & Second Rise

Turn the dough out onto a floured surface and divide into 12 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by pinching the bottoms and tucking the edges under. Place them in a greased 9×13” baking dish, cover again, and let them rise until puffy and touching, about 30-60 minutes.

Step 8: Egg Wash & Bake

Preheat your oven to 375°F while the buns rise. Whisk the reserved egg white with water and gently brush the tops. Bake for 25-30 minutes until golden brown and cooked through. Keep an eye on them late in the bake to avoid overbaking, which dries out the buns.

Step 9: Glaze & Ice

While still warm, brush apricot jam diluted with water for a shiny glaze. Let cool slightly, then mix icing to a pipeable consistency and pipe crosses across each bun. This last step is what makes them look so iconic and irresistible.

Top Tip

From my experience, little details make a huge difference in nailin’ the perfect hot cross buns every time. These tips will guide you past common pitfalls and toward soft, flavorful buns that taste like a bakery treat but homemade.

Don't skip soaking the fruit: This step stops the dried fruit from drying out your dough and ensures juicy bursts of sweetness in each bite.
Patience with rising: Because of butter and fruit, the dough takes longer to rise and won’t double exactly, so be patient and look for puffiness rather than size alone.
Butter addition: Add softened butter slowly and knead well; this creates a richer dough that's soft and tender, not tough.
Pipe the crosses last: Wait until the buns have cooled a bit to pipe your icing so it doesn’t melt away but still adheres beautifully.

How to Serve Best-Ever Hot Cross Buns Recipe

Garnishes

I usually keep it classic with just the iced crosses and apricot glaze, but sometimes I add a thin brush of melted butter before serving for extra richness. For a festive touch, a sprinkle of edible gold dust or a few fresh orange zest curls on top looks beautiful, especially when serving guests.

Side Dishes

These buns shine on their own but pair wonderfully with a cup of strong tea or coffee. I also love serving them alongside a lightly whipped cream cheese spread or a pat of salted butter. For brunch, they go great with scrambled eggs or a fresh fruit salad.

Creative Ways to Present

For holidays or special occasions, I’ve arranged these buns on a beautiful wooden board in a circle with fresh edible flowers and mini bunches of dried orange slices. You could also serve them warm in a lined basket with a cozy linen napkin for a welcoming touch.

Make Ahead and Storage

Storing Leftovers

Store leftover buns in an airtight container at room temperature for 1-2 days. They stay soft if kept well sealed. I find placing a slightly damp paper towel in the container helps maintain moisture but be careful not to make it soggy.

Freezing

I’ve frozen these buns after baking by wrapping them individually in plastic wrap and placing in a freezer bag. They defrost beautifully at room temperature and still taste fresh — perfect to have on hand for unexpected company or a quick treat.

Reheating

To revive leftover buns, pop them in the microwave for 10-15 seconds wrapped in a damp paper towel or warm them in a low oven wrapped in foil. This refreshes their softness and brings back that just-baked warmth.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes! If you use instant yeast, you can skip the milk warming and proofing step. Just add the instant yeast directly with the flour and proceed with mixing and kneading as usual.

How do I know when the dough has risen enough?

With this dough, because of the fruit and butter, it may not fully double. Instead, look for a dough that’s visibly puffy, soft, and aerated — gently pressing it should leave a slight indentation that slowly springs back.

Can I freeze the dough before baking?

Absolutely! You can shape the buns, place them on a baking tray, and freeze until firm. Then transfer to a freezer-safe container or bag. When ready to bake, thaw and allow a full second rise before baking as directed.

What’s the best way to pipe the icing crosses?

I like using a small zip-top bag with a tiny snip at the corner for easy control. Make sure your icing isn’t too runny — it should be thick enough to hold its shape as you pipe the crosses — and pipe straight lines across the buns for that classic look.

Final Thoughts

This Best-Ever Hot Cross Buns Recipe is truly one of my most cherished baking traditions. There’s something so satisfying about pulling these fragrant, tender buns from the oven and sharing them warm with family or friends. I hope you enjoy baking and savoring them as much as I do — it’s worth every delicious minute in the kitchen.