Hot Cross Buns Recipe: Easy Fluffy Buns with Orange Glaze for Spring

There’s something magical about the aroma of hot cross buns rising in the oven, swirling together notes of sweet citrus, warm spice, and yeasty goodness. Close your eyes for a second—imagine the gentle crackle as you tear apart a pillowy-soft bun, steam curling into the air, the scent of orange zest and cinnamon wrapping around you like a cozy spring sweater. The first time I baked these fluffy hot cross buns with orange glaze, I swear the whole house felt lighter (even my grumpy old cat perked up). The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

As a kid, I remember watching my grandma knead dough at the old kitchen table, her hands steady and sure. She’d hum old hymns while dusting flour everywhere—my job was to sneak raisins into the bowl (and maybe a few into my mouth). Years later, craving that nostalgia and a little spring pick-me-up, I tinkered with her recipe on a rainy weekend, hoping to recapture that comfort. Let’s face it, nothing beats a warm hot cross bun fresh out of the oven—especially when topped with zesty orange glaze that’s bright enough to wake up your taste buds.

My family couldn’t stop sneaking these off the cooling rack. My youngest declared them “the best breakfast ever,” and my partner kept asking, “Are you sure there’ll be enough for everyone?” (Honestly, I had to bake a second batch in the name of research, of course.) These buns are perfect for Easter brunch, gifting to neighbors, or just brightening a dreary day. If you’re after pure, nostalgic comfort with a spring twist, this hot cross buns recipe is a must-try. It’s become a staple for family gatherings and special mornings—feels like a warm hug, every single time. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Hot Cross Buns Recipe

After years of baking trial and error (read: a few very dense buns and some sticky dough mishaps), I can confidently promise these fluffy hot cross buns with orange glaze will win your heart. Here’s why this recipe stands out from all the rest:

• Quick & Easy: The dough comes together in under 30 minutes (plus a bit of rising time). Perfect for busy mornings or spontaneous baking urges.
• Simple Ingredients: Nothing fancy here—you probably have everything you need in your pantry already. No need to hunt for obscure spices or specialty flours.
• Perfect for Spring Celebrations: Ideal for Easter brunch, Mother’s Day, or any spring gathering where you want to bring a touch of homemade warmth.
• Crowd-Pleaser: Kids love the soft, sweet buns, and adults rave about the bright, citrusy glaze. There’s never a crumb left behind!
• Unbelievably Delicious: Each bite is soft, fluffy, and bursting with just the right balance of spice and fruit—plus that zingy orange glaze takes it over the top.

What makes my hot cross buns recipe a little different? After many experiments, I started using a splash of fresh orange juice and zest in both the dough and glaze. It’s not traditional, but it gives every bun a bright, punchy flavor that pairs perfectly with the sweet fruit and gentle spice. And I soak the raisins in warm milk before kneading—learned that trick from my aunt—so they stay plump and juicy, never tough. No more dry buns, ever.

Honestly, these aren’t just good—they’re the kind you close your eyes for that first bite. They’re classic comfort food, but with a modern twist that feels fresh and exciting. No stress, just relaxing kitchen time and a delicious reward at the end. Whether you’re baking for a crowd or just yourself, these hot cross buns are sure to become a spring tradition in your home.

What Ingredients You Will Need

This hot cross buns recipe uses simple, wholesome ingredients to create fluffy, flavorful buns with a bright orange glaze. Most are pantry staples, though a fresh orange makes all the difference for that zesty finish. Here’s what you’ll need:

• For the Buns:
  • Whole milk, warmed (1 cup/240 ml) – Makes the dough tender and helps activate the yeast.
  • Active dry yeast (2¼ tsp/7 g) – Gives the buns their beautiful rise and airy texture. I like Red Star or Fleischmann’s.
  • Granulated sugar (⅓ cup/65 g) – Sweetens and helps brown the crust.
  • Large eggs, room temperature (2) – Adds richness and structure.
  • Unsalted butter, softened (4 tbsp/56 g) – For that classic soft crumb (swap plant-based butter for dairy-free).
  • All-purpose flour (3½ to 4 cups/440–500 g) – Start with less and add as needed; King Arthur is my go-to.
  • Salt (½ tsp/3 g) – Balances sweetness and brings out flavor.
  • Ground cinnamon (1½ tsp/3 g) – Traditional spice for warmth.
  • Ground nutmeg (¼ tsp/0.5 g) – Adds subtle depth (freshly grated if you have it).
  • Orange zest (from 1 large orange) – Fresh is best for that zingy citrus perfume.
  • Raisins or currants (⅔ cup/100 g) – Soaked in warm milk for extra plumpness (dried cranberries work too).
• For the Crosses:
  • All-purpose flour (¼ cup/30 g)
  • Water (about 3 tbsp/45 ml) – To make a thick paste for piping.
  • Pinch of salt
• For the Orange Glaze:
  • Powdered sugar (1 cup/120 g)
  • Fresh orange juice (2–3 tbsp/30–45 ml) – Adds tangy, natural sweetness.
  • Orange zest (optional, for extra flavor and pretty flecks on top)

Ingredient Tips & Substitutions:

• For gluten-free buns, use a 1:1 gluten-free flour blend (like Bob’s Red Mill).
• Swap out raisins for dried cherries, apricots, or cranberries if you prefer.
• You can use dairy-free milk and butter to keep things vegan—just double-check your yeast.
• No orange? Lemon zest and juice work in a pinch for a slightly different but still fresh flavor.

If you want, toss a few chopped nuts or chocolate chips into the dough for an extra treat—my kids love that!

Equipment Needed

You don’t need a fancy bread machine or stand mixer for these hot cross buns (though they do make things easier, I’ll admit!). Here’s what I recommend:

• Large mixing bowl – For mixing and kneading the dough.
• Wooden spoon – Good for stirring before the dough gets sticky.
• Stand mixer with dough hook (optional) – Makes kneading easier, but hands work just fine.
• Measuring cups and spoons – Accuracy matters for baking.
• Microplane or fine grater – Zesting the orange is a breeze with this.
• Baking sheet or 9×13-inch (23×33 cm) pan – I prefer a metal baking pan for even browning.
• Parchment paper – Keeps the buns from sticking and makes cleanup a snap.
• Piping bag or plastic sandwich bag – For piping the flour crosses (a zip-top bag with the corner snipped works great in a pinch).
• Wire cooling rack – For cooling buns evenly.
• Small saucepan – For making the glaze if you want it warm (otherwise, a bowl and whisk will do).

If you don’t own a mixer, knead the dough by hand for about 10 minutes—a bit of an arm workout, but so satisfying. I’ve used everything from thrift store pans to grandma’s old Pyrex and they all turn out great. Just a quick wash with warm soapy water keeps your tools in good shape for next time.

How to Make Fluffy Hot Cross Buns with Orange Glaze

1. Soak the raisins:
   • Place ⅔ cup (100 g) raisins or currants in a small bowl. Cover with just enough warm milk to submerge (about ¼ cup/60 ml).
   • Let soak for 10–15 minutes while you prep the dough. This keeps the fruit juicy—not chewy!
2. Activate the yeast:
   • Warm 1 cup (240 ml) milk until just lukewarm (about 100°F/38°C—should feel like a warm bath).
   • Pour milk into a large mixing bowl. Add 2¼ tsp (7 g) active dry yeast and ⅓ cup (65 g) sugar. Stir and let sit for 5–10 minutes until foamy.
   • If the yeast doesn’t bubble, your milk may be too hot/cold or the yeast too old—start over if needed.
3. Mix the dough:
   • Add 2 eggs (room temp) and 4 tbsp (56 g) softened butter to the yeast mixture. Stir until mostly combined.
   • Mix in 1½ tsp (3 g) cinnamon, ¼ tsp (0.5 g) nutmeg, ½ tsp (3 g) salt, and zest from 1 orange.
   • Gradually add 3½ cups (440 g) all-purpose flour, mixing with a wooden spoon or stand mixer on low.
   • Dough will look shaggy—don’t worry! If still sticky after mixing, add flour 1 tbsp at a time (up to ½ cup/60 g more).
4. Knead in the fruit:
   • Drain raisins and gently squeeze out extra liquid.
   • Knead into the dough by hand or with a dough hook until evenly distributed. Dough should be smooth, elastic, and slightly tacky—about 8–10 minutes by hand or 5–6 minutes in a mixer.
5. First rise:
   • Lightly grease a clean bowl, place the dough in, and cover with a towel or plastic wrap.
   • Let rise in a warm spot until doubled in size (about 1 to 1½ hours).
   • Tip: Dough should spring back when poked gently with a finger.
6. Shape the buns:
   • Punch down the risen dough gently to release air.
   • Divide into 12 equal pieces (about 80 g each, if you have a scale).
   • Shape each piece into a smooth ball, tucking seams underneath.
   • Arrange in a parchment-lined 9×13-inch (23×33 cm) pan or on a baking sheet, spaced evenly.
7. Second rise:
   • Cover and let rise for 30–45 minutes until buns are puffed and touching.
   • Preheat oven to 350°F (175°C) during this time.
8. Pipe the crosses:
   • Mix ¼ cup (30 g) flour, a pinch of salt, and enough water (3 tbsp/45 ml) to make a thick, pipeable paste.
   • Scoop into a piping bag or zip-top bag, snip a corner, and pipe a cross over each bun.
   • Tip: If the paste is too runny, add a touch more flour.
9. Bake:
   • Bake for 22–25 minutes, until golden brown and the buns sound hollow when tapped on the bottom.
   • If they brown too quickly, tent loosely with foil for the last 5 minutes.
10. Glaze:
    • Let buns cool for 10 minutes in the pan, then transfer to a wire rack.
    • Mix 1 cup (120 g) powdered sugar with 2–3 tbsp (30–45 ml) fresh orange juice and a little zest, whisking until smooth.
    • Drizzle over the warm buns for a beautiful, glossy finish.

Enjoy your hot cross buns warm, with the glaze just set—pure springtime bliss! (And don’t forget to snap a pic for Pinterest—those orange glazes are a showstopper.)

Cooking Tips & Techniques for Perfect Hot Cross Buns

• Measure flour carefully: Too much flour = dry buns. Spoon flour into your measuring cup and level off, or use a scale for best results.
• Watch your dough’s texture: It should be soft and just a bit tacky—if it sticks to your hands like glue, add a little more flour. If it’s dry, knead in a tablespoon of milk.
• Proof in a warm, draft-free spot: I sometimes turn my oven light on and let the dough rise inside. A sunny windowsill works too.
• Don’t skip soaking the raisins: I once did out of laziness, and let me tell you—those chewy bits were nobody’s favorite part! Soaking makes all the difference.
• Second rise is crucial: Under-proofed buns will be dense, not fluffy. Make sure they’re puffy and almost doubled before baking.
• Use fresh orange zest: Dried zest just doesn’t pop—fresh zest gives the glaze its wow factor.
• Glaze while warm: The orange glaze soaks in a little, making each bite sweet and citrusy.
• Troubleshooting: If your buns come out heavy, the dough may not have proofed long enough or the flour measurement was off. If the glaze is too thick, add a splash more juice; if too thin, a bit more powdered sugar.

My first batch ever? Let’s just say they were more like hockey pucks. But with a little patience and these tips, you’ll be baking buns worthy of any spring table. And if you get flour everywhere, well, that’s just part of the fun!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (Bob’s Red Mill works well). The texture is a bit different but still tender and satisfying.
• Chocolate Chip Hot Cross Buns: Replace raisins with semi-sweet chocolate chips for a sweet twist (my kids’ favorite after-school treat).
• Lemon & Blueberry Buns: Use lemon zest and juice, and fold in ½ cup (75 g) fresh or frozen blueberries instead of raisins. Perfect for summer brunch!
• Vegan Option: Use almond or oat milk, vegan butter, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) for a plant-based version.
• Nutty Buns: Add ¼ cup (30 g) chopped walnuts or pecans to the dough for crunch. (Just watch for allergies if serving guests!)
• Spice it up: Toss in a pinch of ground ginger, allspice, or cloves for deeper flavor, especially in fall or winter.
• Bake as rolls or a loaf: Instead of shaping individual buns, roll the dough into a log and bake as a sweet bread. Slice and glaze as usual.

Last Easter, I made a batch with cardamom and dried cherries—honestly, they disappeared faster than any chocolate bunny. Feel free to experiment and make these hot cross buns your own!

Serving & Storage Suggestions

Hot cross buns are best served warm, fresh from the oven, with the orange glaze still glistening. Arrange them on a pretty platter for a spring brunch, or wrap in a cloth napkin and tuck into a basket—instant centerpiece! They pair perfectly with a mug of tea, coffee, or a glass of fresh orange juice.

Serving ideas:

• Split and toast leftovers, then slather with butter or cream cheese.
• Try them with a dollop of lemon curd or berry jam.
• For a decadent treat, serve with a scoop of vanilla ice cream—trust me!

Storing: Let buns cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze buns (unglazed) in a zip-top bag for up to 2 months. Just thaw, warm gently in the oven (300°F/150°C, 5–7 minutes), and glaze before serving.

Honestly, the flavor gets even better after a day or two as the spices and orange meld. If you’re planning ahead, bake the night before, then reheat and glaze in the morning for fresh-baked magic with zero stress.

Nutritional Information & Benefits

Each hot cross bun (with orange glaze) is approximately 210 calories, with 4g protein, 6g fat, and 36g carbohydrates. They’re a good source of energy for busy mornings or active kids.

Key ingredients and benefits:

• Raisins provide fiber and natural sweetness (plus a little iron).
• Fresh orange zest and juice add vitamin C and a bright, cheerful flavor.
• Using real butter and eggs gives you healthy fats and protein—feel free to use plant-based swaps if needed.

This hot cross buns recipe is vegetarian and can be adapted for dairy-free or gluten-free diets. Contains gluten, eggs, and dairy (unless you use the swaps above). For those watching sugar, you can cut the granulated sugar by about 25% without much loss in flavor.

From a wellness perspective, homemade breads like these are all about balance and joy—nourishing body and soul, one fluffy bite at a time.

Conclusion

If you’re searching for a hot cross buns recipe that delivers on flavor, fluffiness, and that little extra wow from a zesty orange glaze—this is the one. It’s easy enough for beginner bakers, yet special enough to make any spring occasion memorable.

Don’t be afraid to experiment with your favorite flavors or swap in ingredients you love. Part of the magic is making it your own. Personally, I adore the way these buns bring my family together, and nothing beats sneaking a warm one (or two) before everyone else wakes up.

If you give this recipe a try, let me know how it goes in the comments below! Share your photos, your tweaks, or your favorite memories. And if you love it, pass it along—good recipes are meant to be shared. Happy spring baking, friends—may your kitchen be filled with sweet scents and happy hearts.

FAQs About Hot Cross Buns with Orange Glaze

How do I know when my hot cross buns are done baking?

They should be golden brown and sound hollow when tapped on the bottom. If you have a thermometer, the internal temp should be around 190°F (88°C).

Can I prepare the dough the night before?

Absolutely! Let the shaped buns rise in the refrigerator overnight, then bring to room temp and bake in the morning. Fresh buns for breakfast—no early wake-up required.

What if I don’t have raisins?

No problem. Substitute dried cranberries, currants, chopped apricots, or even chocolate chips for a sweeter twist.

How do I keep my buns soft after baking?

Store them in an airtight container at room temperature. You can also wrap them in a clean towel to keep them extra soft.

Can I freeze hot cross buns?

Yes! Freeze them unglazed for up to 2 months. Just thaw, warm in the oven, and glaze before serving for that fresh-baked taste.

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