You know those recipes that make your whole house smell like an actual bakery? These hot cross buns are exactly that. The moment they hit the oven, Bradley walks out of his room without being called — and if you know teenagers, you know that's saying something.

I first made hot cross buns from scratch a few years ago when Amy asked why we always bought them from the store. Honest answer? I thought they'd be too fussy. I was wrong. These buns are pillowy soft, lightly spiced with cinnamon and nutmeg, and dotted with plump raisins (or craisins if that's more your thing). They come together beautifully with a simple powdered sugar glaze piped into that classic cross on top.

If you love baking sweet rolls, you'll also want to check out my Perfect Homemade Pancake Recipe — another family breakfast we come back to again and again.

This easy hot cross buns recipe is a classic Easter tradition, originally rooted in old Saxon Good Friday customs. But honestly? We make them all spring long because they're just too good to save for one day.

Jump to:

Why You'll Love This Hot Cross Buns Recipe
Ingredients for Traditional Hot Cross Buns
How To Make Fluffy Hot Cross Buns From Scratch
Storage And Reheating Tips
Tips And Variations For Your Hot Cross Buns
Frequently Asked Questions About Hot Cross Buns
Recipes You May Like
Ready To Bake Your Own Hot Cross Buns?
The Best Homemade Hot Cross Buns Recipe

Why You'll Love This Hot Cross Buns Recipe

Incredibly soft and fluffy — these buns have a gorgeous, pillowy texture from proper kneading and two rise times.
Simple pantry ingredients — nothing fancy needed, just flour, butter, milk, eggs, and spices.
Prep-ahead friendly — bake them the night before and glaze in the morning. Done.
Kid-approved — Amy declared these "the best buns ever" after her very first bite.
A beautiful Easter tradition — there's something so special about making these homemade for Good Friday or Easter morning brunch.
Flexible mix-ins — use raisins, craisins, currants, or even dried apricots based on what you have.

Ingredients for Traditional Hot Cross Buns

For The Buns

½ cup raisins, currants, or craisins + 1 cup boiling hot water (for soaking)
¾ cup very warm whole milk, divided (½ cup + ¼ cup)
½ cup white sugar + ½ teaspoon sugar (for proofing yeast)
¼ cup (4 Tbsp) unsalted butter, softened
½ teaspoon salt
1 envelope active dry yeast (about 2 ¼ tsp)
2 large eggs, well beaten
3 ½ cups all-purpose flour (unsifted)
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

For The Egg Wash

1 egg, well beaten with 1 teaspoon water

For The Glaze

½ cup powdered sugar
2 ½ teaspoon milk

How To Make Fluffy Hot Cross Buns From Scratch

Step 1: Soak The Dried Fruit

Place the raisins or craisins in a small bowl and pour 1 cup of boiling hot water over them. Let them soak for 10 minutes, then drain well and set aside. Pat them dry with paper towels if they're still quite wet — this matters, trust me on this one.

Step 2: Proof The Yeast

In a large measuring cup, combine ¼ cup of warm milk with ½ teaspoon sugar. Sprinkle the yeast over the top, stir gently, and let it sit at room temperature for about 10 minutes. You're looking for it to get bubbly and nearly double in size. If it doesn't bubble, your yeast may be old — start fresh.

Step 3: Mix The Dough

In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the remaining ½ cup warm milk, ½ cup sugar, softened butter, and salt. Stir until the butter melts into the milk. Add your two beaten eggs and the proofed yeast mixture. Stir in the cinnamon and nutmeg.

Step 4: Add The Flour & Knead

Using the dough hook attachment, mix in the flour one cup at a time until a soft dough forms. Knead on speed 2 for 8 to 12 minutes, until the dough is smooth and elastic. It will still be slightly tacky to the bowl, but it shouldn't stick to your fingers. If kneading by hand, turn it out onto a lightly floured surface and knead for the same amount of time.

Step 5: First Rise

Fold the drained raisins or craisins into the dough, then transfer it to a large buttered bowl, turning it so the buttered side faces up. Cover with a clean tea towel and set it somewhere warm and draft-free for 1.5 hours, until the dough has doubled in size. I love proofing mine in a warm oven set to 100°F — works every time.

Step 6: Shape The Buns & Second Rise

Turn the risen dough out onto a lightly floured surface. Cut it in half, then keep cutting until you have 12 equal pieces. Roll each piece into a smooth ball and place them in a buttered 9x13" baking pan. Cover again with your tea towel and let the buns rest for 30 minutes in a warm spot until they look nicely puffed.

Step 7: Bake

Preheat your oven to 375°F. Generously brush the tops of the buns with the egg wash — this is what gives them that gorgeous golden color. Bake for 15 to 17 minutes, until the tops are deep golden brown. Remove from the oven and let them cool in the pan before glazing.

Step 8: Glaze And Pipe The Cross

Once the buns are just warm (not hot), whisk together the powdered sugar and milk until smooth. You want a thick glaze — add a bit more powdered sugar if it seems too runny. Transfer the glaze to a small zip-lock bag, snip off one tiny corner, and pipe a cross over each bun. Serve warm or at room temperature.

Storage And Reheating Tips

These homemade hot cross buns stay fresh at room temperature for up to 2 days in an airtight container or wrapped tightly in plastic wrap. For longer storage, pop them in the fridge for up to 5 days.

To reheat, wrap a bun in a damp paper towel and microwave for 15 to 20 seconds. They come right back to life — still soft, still delicious.

Want to freeze them? Go for it. Freeze the baked buns without the glaze in a zip-lock bag for up to 2 months. Thaw at room temperature and add your glaze fresh before serving.

And here's a little tip John discovered by accident — if you have leftovers the next day, slice a bun in half and sauté it in a little butter on a skillet until golden. Oh my goodness. It's almost better than the original.

Tips And Variations For Your Hot Cross Buns

Want to make this recipe your own? Here are a few things I've tried and loved over the years:

Swap the fruit: Craisins give a slightly tart pop that I actually prefer over plain raisins. Currants are more traditional and subtler. Chopped dried apricots are a fun change if you're in the mood.
Add citrus zest: A teaspoon of orange or lemon zest stirred into the dough makes these taste really bright and spring-like.
Make it chocolate: Amy once convinced me to add mini chocolate chips instead of raisins. Bradley ate four. That's all I'll say.
For the glaze: Some people prefer an apricot glaze brushed on warm while others love the sweet powdered sugar cross. Either way works — though the white cross is definitely more traditional.
Hand kneading works fine: Don't have a stand mixer? No problem. Use a wooden spoon at the mixing stage, then knead by hand on a floured surface. Your arms will get a workout, but the buns are worth it.

Have you ever made rolls that just didn't rise? Here's the thing — it's almost always the yeast. Make sure your milk is warm but not hot (around 110°F). Too hot and you'll kill the yeast. Too cold and it won't activate. And always check that your yeast isn't expired before you start.

Frequently Asked Questions About Hot Cross Buns

Can I make hot cross buns ahead of time?

Yes, absolutely! These are actually perfect for make-ahead baking. Bake them the day before, store at room temperature in an airtight container, and pipe on the glaze just before serving. The buns stay soft and the glaze looks fresh. I always do this when we're having people over for Easter brunch — one less thing to worry about on the morning.

Can I substitute the raisins with something else?

You can! Craisins, currants, and chopped dried apricots all work as a 1:1 swap. Craisins are my personal go-to because they add a little tartness that plays off the sweet glaze really nicely. If you want to go fruit-free entirely, just leave them out — the spiced dough is delicious on its own too.

Why didn't my dough rise?

This is almost always a yeast issue. Either the yeast was past its expiration date, or the milk was too hot (above 120°F) and killed it. The yeast should bubble up and nearly double within 10 minutes of sitting in warm milk. If it doesn't, toss it and start with a fresh packet. It's worth the extra few minutes to check before you commit to the whole recipe.

Can I freeze hot cross buns?

Yes! Freeze them without the glaze in a sealed freezer bag for up to 2 months. Thaw at room temperature for a couple of hours, then add the powdered sugar glaze fresh before serving. Glazed buns don't freeze as well — the glaze can get sticky and weep as they thaw, so it's definitely better to glaze after.

Recipes You May Like

Perfect Homemade Pancake Recipe — Another weekend breakfast staple that the whole family loves.
Moist Banana Chocolate Chip Muffins — Soft, sweet muffins that come together fast — Amy helps me make these on Saturday mornings.
Strawberry Cheesecake Danishes — Flaky, creamy pastries perfect for spring brunches or a special Easter morning treat.

Ready To Bake Your Own Hot Cross Buns?

These traditional hot cross buns have become one of our favorite Easter baking traditions — and honestly, once you make them from scratch, you'll never want the store-bought version again.

The combination of warm spices, soft pillowy dough, and that sweet white cross on top just feels like spring in the best way. Whether you're making them for Good Friday, Easter morning, or just because it's a rainy Tuesday and you want the house to smell incredible — this recipe delivers every single time.

Give these a try this week and let me know how they turn out! Drop a comment below — I'd love to hear what mix-ins you used or how your family reacted.

And don't forget to save this recipe on Pinterest so you can find it easily when Easter rolls around. Happy baking!

— Stephanie