Warm, spicy-sweet aromas drifting through the kitchen, the gentle crackle as golden buns emerge from the oven, and that first bite—pillowy soft, studded with juicy currants, and topped with a bright, citrusy orange glaze. If you’ve ever wondered what pure Easter morning happiness tastes like, it’s right here in these tender hot cross buns with orange glaze. The very first time I pulled a tray of these out of my oven, the house filled with scents that whisked me straight back to being knee-high to a grasshopper in my grandma’s kitchen, waiting (not so patiently) for her to finish baking. That was the kind of moment where you pause, take a deep breath, and just smile, because you know you’re onto something truly special.
I stumbled on this hot cross buns recipe years ago, on a rainy spring weekend when I was determined to recreate the bakery version my mom always brought home for Easter. Honestly, I wish I’d found this soft and citrusy twist sooner. There’s just something about the combination of warm spices, plump currants, and the punchy orange glaze that makes these buns impossible to stop eating. My family couldn’t stop sneaking them off the cooling rack (I can’t really blame them), and now, they’re a staple for every Easter brunch, family breakfast, and—let’s be real—anytime I’m craving a nostalgic treat.
Let’s face it, these hot cross buns are dangerously easy to make and deliver pure, nostalgic comfort. They’re perfect for potlucks, gifting to neighbors, or brightening up your Pinterest cookie board. I’ve tested the recipe more times than I care to admit (in the name of research, of course), and it always ends up feeling like a warm hug. Whether you’re a seasoned baker or just getting started, you’re going to want to bookmark this one. Trust me—the soft crumb, tangy glaze, and unmistakable Easter magic will make these your newest tradition.
Why You’ll Love This Hot Cross Buns Recipe
As someone who has made, tested, and tweaked more batches of hot cross buns than I can count, I can promise you—this recipe is the real deal. Years of Easter brunches, late-night baking experiments, and honest family feedback have shaped it into the kind of treat you’ll be proud to share (and probably hoard a few for yourself). Here’s why you’ll fall in love with these buns:
- Quick & Easy: Comes together with just one rise, meaning you can have fresh, homemade hot cross buns in less than two hours—no overnight waiting around required.
- Simple Ingredients: No fancy baking supplies here. Most of what you need is probably already in your pantry (think flour, milk, butter, spices, and dried fruit).
- Perfect for Easter (or Anytime): Nothing says “Easter” like these soft, spicy buns, but honestly, they’re just as good for Sunday brunch, after-school snacks, or cozy winter mornings.
- Crowd-Pleaser: These hot cross buns don’t just look pretty—they’re always the first to disappear at family gatherings and potlucks. Kids love the sweet orange glaze, and adults can’t resist the soft crumb and fragrant spices.
- Unbelievably Delicious: The orange glaze isn’t just a pretty touch—it’s a game changer. It brings a bright, zesty contrast to the warm, buttery buns and makes every bite pop with flavor.
What makes this version of hot cross buns different? I blend the orange zest right into the dough and finish with a glossy glaze that soaks into the cross, adding a subtle citrusy sparkle. The texture is cloud-soft, never dense, thanks to a gentle knead and just the right amount of milk and butter. And the spice blend (cinnamon, nutmeg, and a hint of allspice) is perfectly balanced—no one-note buns here.
This isn’t just another hot cross buns recipe—it’s my best version, designed for real kitchens and busy lives. It’s the kind of recipe that makes you close your eyes and savor the first bite, and maybe, just maybe, do a little happy dance in your kitchen. It’s comfort food, made easier, with the same soul-soothing satisfaction. Whether you’re looking to impress your brunch guests, treat your kids on Easter morning, or just fill your house with the best baking smells, these buns deliver every time.
What Ingredients You Will Need
This hot cross buns recipe uses simple, wholesome ingredients to deliver big flavor and that classic, soft crumb. Most of these are pantry staples, and you’ll find a few easy ways to swap things if you need. Here’s what you’ll need for the buns, the cross, and that irresistible orange glaze:
- For the Hot Cross Buns:
- All-purpose flour (500g / 4 cups) – gives the buns their classic structure
- Instant yeast (2¼ tsp / 7g) – for a quick, reliable rise (I use SAF or Red Star)
- Granulated sugar (¼ cup / 50g) – just enough for a hint of sweetness
- Whole milk, warmed (1 cup / 240ml) – makes the dough soft and tender
- Unsalted butter, melted (4 tbsp / 55g) – adds richness and flavor
- Large egg, room temperature (1) – helps bind and enrich the dough
- Salt (½ tsp / 2g) – balances the flavors
- Ground cinnamon (1½ tsp) – warm and cozy spice
- Ground nutmeg (½ tsp) – subtle spice depth
- Ground allspice (¼ tsp) – optional, but recommended for classic flavor
- Orange zest (from 1 large orange) – adds that signature citrus pop
- Raisins or currants (½ cup / 80g) – plump and juicy (I prefer currants for their tartness, but raisins work great too)
- For the Cross:
- All-purpose flour (¼ cup / 30g)
- Water (3-4 tbsp / 45-60ml) – just enough to make a thick paste
- For the Orange Glaze:
- Powdered sugar (1 cup / 120g)
- Fresh orange juice (2-3 tbsp / 30-45ml) – freshly squeezed for the best flavor
- Extra orange zest (½ tsp) – for extra zing
Ingredient Notes & Swaps: If you need these hot cross buns to be dairy-free, swap the milk and butter for unsweetened almond milk and vegan butter. For a gluten-free option, a 1:1 baking flour blend works (though texture will be slightly different). Want them extra fruity? Toss in a handful of chopped dried apricots or cranberries. You can even swap currants for golden raisins if that’s what you have on hand. For best results, use fresh orange zest and juice—it really does make a difference!
Equipment Needed
You don’t need a fancy kitchen to bake these hot cross buns, but a few trusty tools make the process smoother. Here’s what I reach for every time:
- Large Mixing Bowl: For mixing and kneading the dough. (A stand mixer with a dough hook is a nice bonus, but not required!)
- Measuring Cups & Spoons: For precise baking—don’t just eyeball it if you want perfect buns.
- Kitchen Scale: Optional, but super handy for accurate flour measurement (and fewer dense buns, you know?).
- Wooden Spoon or Danish Dough Whisk: I love using a dough whisk—it makes mixing sticky doughs a breeze.
- Baking Sheet or 9×13-inch (23x33cm) Pan: Both work. For extra soft sides, use a pan; for crispier edges, go with a baking sheet.
- Parchment Paper: For easy clean-up and no sticking (I always run out at the worst moment, so I keep a stash hidden just for baking days).
- Plastic Wrap or Clean Kitchen Towel: To cover the dough while it rises.
- Small Piping Bag or Zip-Top Bag: For piping the crosses. If you don’t have one, a spoon and a steady hand work in a pinch.
- Zester or Fine Grater: For getting all that citrus goodness from your orange.
- Wire Cooling Rack: Helps the buns cool evenly (and keeps sticky glaze from pooling underneath).
If you’re on a budget, don’t stress—almost all of these tools have easy swaps. A big bowl and your hands can replace a stand mixer, and a zip-top bag with the corner snipped makes a fine piping bag. Just be sure to wash up your tools right away; dough can get stubborn if left to dry!
Preparation Method
- Get Prepped: Gather all your ingredients and tools. Line a baking sheet or your 9×13-inch (23x33cm) pan with parchment paper. It’s always easier to have everything ready before you start (trust me, I’ve scrambled for missing ingredients too many times).
- Mix the Dough: In a large bowl, whisk together the flour (500g), sugar, salt, and spices (cinnamon, nutmeg, allspice). Stir in the orange zest. In a small bowl, whisk together the warm milk (about 110°F/43°C), melted butter, and egg. Pour the wet mixture into the dry, sprinkle yeast on top, and stir until a shaggy dough forms.
- Knead & Add Fruit: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes, until smooth and elastic, adding the currants or raisins in the last few minutes. (If using a stand mixer, use the dough hook on medium speed for 5 minutes.) The dough should be soft but not sticky—add a sprinkle more flour if needed. If it’s dry, a splash of extra milk helps.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes. (A slightly warm oven—switched off—is perfect for this.)
- Shape the Buns: Punch down the dough and divide it into 12 even pieces (about 70g each). Roll each piece into a smooth ball and arrange in your pan, leaving a little space between each. This way, they’ll puff up and nestle together as they bake.
- Second Rise: Cover and let rise until puffy and just touching, about 30–40 minutes. Don’t rush this step—underproofed buns can be dense.
- Make the Cross Paste: Mix ¼ cup (30g) flour with 3–4 tbsp (45–60ml) water until a thick, pipeable paste forms. Transfer to a piping bag or zip-top bag and snip off the tip.
- Pipe the Crosses: Pipe a line across each row of buns, then the other direction to form crosses. If the paste is too runny, add a touch more flour.
- Bake: Bake in a preheated 375°F (190°C) oven for 22–25 minutes, until golden brown and your kitchen smells like heaven. The tops should sound hollow when tapped.
- Glaze: While the buns bake, whisk together the powdered sugar, orange juice, and zest for the glaze. As soon as the buns come out of the oven, brush the glaze generously over the tops. It’ll soak in a little and give the buns a beautiful shine.
- Cool & Enjoy: Let the buns cool on a wire rack for at least 15 minutes before serving (if you can stand to wait!). They’re best warm, with a little butter, but honestly, they’re delicious at any temperature.
Troubleshooting: If your dough isn’t rising, check your yeast—it might be expired, or the milk could have been too hot. If the dough is too sticky, add flour a tablespoon at a time. For extra soft buns, don’t overbake; they should be just barely golden.
Cooking Tips & Techniques
Years of baking hot cross buns have taught me a thing or two about getting that perfect, tender crumb and shiny, citrusy glaze. Here are my best tips for making your buns bakery-worthy:
- Don’t Overwork the Dough: A gentle knead is all you need. Over-kneading can make the buns tough, so once your dough is smooth and elastic, stop there.
- Watch the Proofing: Too much rising, and your buns will collapse; too little, and they’ll be dense. Look for dough that’s puffy and doubled (but not exploding out of the bowl). If you poke it, it should slowly spring back.
- Use Fresh Citrus: The orange zest and juice really shine here. Bottled juice just can’t compete—trust me, I tried it once out of laziness, and it wasn’t the same.
- Pipe the Crosses Carefully: The flour paste should be thick, like toothpaste. If it’s too thin, it’ll run off the buns; too thick, and it’s hard to pipe. Adjust with a little extra water or flour as needed.
- Glaze While Warm: Brushing the orange glaze on hot buns lets it soak in, making each bite extra flavorful (and sticky in the best way!).
- Batch Baking: If you’re making a double batch (which I highly recommend for a crowd), stagger your rises so you don’t feel rushed.
- Cleanup Tip: Soak your mixing bowl and piping tools right after use. The dough and glaze can set up like concrete if you forget—I’ve learned this the hard way!
If you’re new to bread baking, don’t worry if your first batch isn’t perfect. My first attempt was a little lopsided (and maybe a tad underbaked), but every bun tasted amazing, and the family ate them all anyway. The more you bake, the more you’ll get a feel for the dough and timing. Trust your senses—if it looks and smells right, you’re on track.
Variations & Adaptations
One of those lovely things about hot cross buns? They’re endlessly adaptable. Here’s how you can tweak this recipe to suit your tastes, dietary needs, or whatever you’ve got in the pantry:
- Gluten-Free Hot Cross Buns: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different (a bit more cake-like), but they’ll still taste fantastic. Make sure your yeast is also gluten-free.
- Vegan/Dairy-Free: Use plant-based milk (like almond or oat) and vegan butter. Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). The orange glaze is naturally vegan!
- Extra Fruity: Add a handful of chopped dried apricots, cherries, or cranberries. In the summer, I sometimes toss in a few fresh blueberries or raspberries for a juicy burst.
- Chocolate Chip Hot Cross Buns: For a kid-friendly twist, swap currants for mini chocolate chips. The orange glaze pairs surprisingly well with chocolate (who knew?).
- Nut-Free: This recipe is naturally nut-free, but if you want a little crunch, fold in a handful of toasted chopped pecans or walnuts.
- Spice It Up: Play with the spice blend—add ground ginger, cardamom, or even a pinch of black pepper for extra warmth.
My personal favorite adaptation? Swapping half the raisins for chopped candied ginger and adding a pinch more orange zest. It’s a little unexpected, but absolutely delicious. If you experiment, jot down what you did—sometimes the best buns come from happy accidents!
Serving & Storage Suggestions
For the best experience, serve these hot cross buns while they’re still a little warm from the oven. Split them open, slather on some salted butter, and maybe add a spoonful of orange marmalade for double citrus delight. They look gorgeous on a pretty platter for Easter brunch or tucked in a basket lined with a tea towel.
Want to get fancy? Pair with soft scrambled eggs, fresh fruit, and a pot of hot tea or coffee. For dessert, try them with a drizzle of honey or a little whipped cream.
To store, let buns cool completely, then keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, pop individual buns in the microwave for 10–15 seconds or warm the whole batch in a 300°F (150°C) oven for 8–10 minutes. The glaze keeps the buns moist, and the flavors get even better by the next day.
If you’re planning ahead, you can freeze the unbaked shaped buns and let them thaw and rise before baking. It’s a lifesaver when prepping for big holiday meals!
Nutritional Information & Benefits
Each hot cross bun (with orange glaze) contains approximately:
- Calories: 210
- Fat: 5g
- Carbohydrates: 38g
- Protein: 4g
- Sugar: 13g
- Fiber: 2g
Thanks to the orange zest and juice, you get a little vitamin C boost, and the currants provide fiber and antioxidants. If you use whole wheat flour for half the flour, you’ll add even more fiber. These buns are naturally nut-free, and you can easily adjust for dairy-free or gluten-free diets. They do contain wheat and egg, so keep allergies in mind. Honestly, I like to think of these as a “sometimes” treat that brings joy, comfort, and a little bit of nutrition with every bite.
Conclusion
So, why not treat yourself and your loved ones to these tender hot cross buns with orange glaze? There’s just something magical about pulling a tray of soft, citrusy buns from the oven—especially when the kitchen smells this good. This recipe is simple enough for a weekend bake and special enough for your Easter table (or, you know, any time you need a little pick-me-up).
Feel free to customize them to fit your family’s favorites—switch up the fruit, go bold with spices, or experiment with the glaze. I’ve made dozens of batches over the years, and every single one brings a smile. If you bake these, I’d love to hear how they turn out! Leave a comment, share a photo, or tell me your own twist on the classic. Here’s to warm buns, happy kitchens, and new traditions—cheers, friend!
FAQs About Hot Cross Buns with Orange Glaze
How do I know when my hot cross buns are fully baked?
The tops should be golden brown, and the buns should sound hollow when tapped. If you’re unsure, a quick peek inside one bun should show a fluffy, cooked crumb (not doughy).
Can I make the dough ahead of time?
Absolutely! After shaping, cover and refrigerate overnight. In the morning, let them come to room temp and rise until puffy before baking as usual.
What’s the best way to store leftover hot cross buns?
Keep them in an airtight container at room temp for up to 2 days, or freeze for longer storage. Reheat gently before serving to refresh the texture.
Can I use a different glaze or skip the orange?
Yes! If you’re not a fan of orange, try lemon juice and zest or a simple milk glaze. Or skip the glaze for a less sweet, more traditional bun.
Are these hot cross buns suitable for people with allergies?
This recipe contains wheat, dairy, and egg, but you can swap for gluten-free flour, dairy-free milk/butter, and a flax egg to suit most allergies. Always check ingredient labels if you’re baking for someone with food sensitivities.
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