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There’s something truly special about homemade Hot Cross Buns fresh from the oven. Soft, lightly spiced, and filled with juicy sultanas and bright orange zest, these classic Easter buns are comforting, fragrant, and beautifully tender. That glossy apricot glaze and signature cross on top make them instantly recognizable — and completely irresistible.

If you’ve never made hot cross buns from scratch, don’t worry. This recipe walks you through every step so you’ll end up with fluffy, bakery-style buns that are perfectly spiced and wonderfully soft.

Why You’ll Love This Recipe

Soft, fluffy texture with a tender crumb
Perfectly balanced warm spices
Bright citrus flavor from fresh orange zest
Classic glossy finish with apricot glaze
Make-ahead friendly and freezer-friendly
Ideal for Easter brunch or cozy weekend baking

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Buns:

3 teaspoons instant or rapid rise yeast (9 grams), check it’s still active
1/2 cup (110g) caster sugar (superfine sugar)
1 1/2 cups (375ml) milk, warm (full fat or low fat)
4 1/4 cups (640g) bread flour (or plain/all-purpose)
2 teaspoons cinnamon powder
2 teaspoons all spice OR mixed spice
1/2 teaspoon salt
1 1/2 cups (210g) sultanas
Zest of 1–2 oranges (zest only)
50g (3.5 tablespoons) unsalted butter, melted and cooled
1 egg, at room temperature
Extra flour for dusting
1/4 cup (35g) extra bread flour (for kneading if needed)

Crosses:

1/2 cup (75g) flour (any white flour)
5 tablespoons water

Glaze:

1 tablespoon apricot jam
2 teaspoons water

Let’s Get Started

In a large mixing bowl, combine the warm milk (it should feel like warm bath water, not hot), yeast, and 1 tablespoon of the caster sugar. Let it sit for 5–10 minutes until slightly foamy. This ensures the yeast is active.
Add the remaining sugar, flour, cinnamon, all spice, salt, sultanas, and orange zest. Stir briefly to combine the dry ingredients evenly.
Add the melted and cooled butter and the room-temperature egg. Mix until a sticky dough forms. If using a stand mixer, knead with a dough hook for about 5–7 minutes. By hand, knead for 8–10 minutes until the dough becomes smooth and elastic. Add a little extra flour only if the dough is excessively sticky — it should be soft, not dry.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Punch down the dough gently to release air. Turn it onto a lightly floured surface and divide into 12 equal portions. Shape each piece into a smooth ball by tucking the edges underneath.
Arrange the buns in a lined or greased 9×13-inch baking pan, placing them slightly apart. Cover and let rise again for 30–45 minutes until puffy and touching each other.
Preheat your oven to 350°F (180°C). Meanwhile, mix the flour and water for the crosses until smooth and pipeable. Transfer to a piping bag (or zip-top bag with the corner snipped).
Pipe straight lines across the buns in one direction, then repeat in the opposite direction to form crosses.
Bake for 20–25 minutes until golden brown. The tops should sound slightly hollow when tapped.
Warm the apricot jam with water in the microwave for about 20 seconds, then brush over the hot buns immediately after baking for a glossy finish.
Let cool slightly before serving. They’re best enjoyed warm.

Servings and Pairing

This recipe makes 12 buns. Serve warm with salted butter, honey, or a little extra jam. They pair beautifully with tea, coffee, or a glass of cold milk. For brunch, add fresh fruit and scrambled eggs for a complete spread.

Variations

Swap sultanas for raisins or dried cranberries.
Add a handful of chopped candied peel for a more traditional flavor.
Replace orange zest with lemon zest for a brighter citrus note.
Add a touch of nutmeg for deeper spice.
Drizzle with a simple sugar glaze instead of apricot glaze if preferred.

Storage Tips

Store cooled buns in an airtight container at room temperature for up to 3 days. Warm slightly before serving to refresh their softness.

To freeze, wrap individually and store for up to 2 months. Thaw at room temperature and reheat gently before serving.

FAQs

Can I use active dry yeast instead of instant?

Yes, but dissolve it in the warm milk first and allow it to foam before adding other ingredients.

Why didn’t my dough rise?

Your yeast may be expired, or the milk may have been too hot or too cold. The ideal temperature is warm but not hot to the touch.

Can I make the dough overnight?

Yes. After the first rise, refrigerate overnight. Bring to room temperature before shaping and proceeding with the second rise.

How do I know when they’re fully baked?

The tops should be golden brown, and the internal temperature should read about 190°F (88°C).

Final Thoughts

Homemade Hot Cross Buns are one of those traditions that never go out of style. Soft, gently spiced, and studded with sweet sultanas, they bring warmth and comfort to any table. Once you taste them fresh from the oven, you’ll never want store-bought again.