Hot Cross Buns Easter Treat

Hot Cross Buns Easter Treat shows up in my kitchen the moment spring peeks through the clouds, and I bet you know that feeling too. You want something cozy and festive, but also easy enough to pull off without turning your weekend into a marathon. These buns check every box. They’re soft, a little sweet, lightly spiced, and they smell like warm memories. If you’ve been nervous about baking with yeast, I’ve got you. I’ll walk you through the whole thing in a calm, simple way, with lots of practical tips I use at home.

this Recipe

What are Hot Cross Buns?

Hot cross buns are soft, enriched rolls dotted with dried fruit and warm spices, topped with a simple cross. They’re traditionally baked around Easter, but honestly, they’re too good to limit to one season. The cross on top can be made with a flour paste that bakes up tender, or a sugar glaze icing once the buns cool. Either way works, and both are tasty.

These buns have British roots and a long history on the spring table. Today, you’ll find them in bakeries and family kitchens everywhere, often shared over coffee or tucked into brunch spreads. I love how they balance gentle sweetness with layers of flavor from cinnamon, nutmeg, and citrus zest. They’re familiar and festive all at once.

If you’re wondering where the “Easter” part fits in, it’s tied to tradition. But I also call them my “Sunday buns,” because I make them year round. When I say this is my favorite holiday bake, I mean it. It’s the kind of recipe that makes your home smell like you never want to leave.

And yes, I’ll say it clearly: if you’ve been searching for a reliable, doable Hot Cross Buns Easter Treat, this version is friendly for beginners and still rewarding for seasoned bakers.

How to Make Hot Cross Buns?

Ingredients

• Whole milk, warmed to about body temperature
• Active dry yeast or instant yeast
• Granulated sugar
• Unsalted butter, melted and cooled slightly
• Eggs
• All-purpose flour, plus a little for dusting
• Salt
• Cinnamon and a pinch of nutmeg
• Orange zest or lemon zest
• Raisins or currants, sometimes a mix with chopped dried apricots
• For the cross paste: flour and water
• For optional glaze: apricot jam or powdered sugar mixed with milk

Step-by-step

• Warm the milk until it feels like a warm bath, not hot. Stir in the yeast and a pinch of sugar. Let it sit until foamy on top, about 5 to 10 minutes. If nothing happens, the yeast might be old, so try again with a fresh packet.
• Whisk the melted butter, remaining sugar, eggs, and zest into the yeast mixture.
• In a large bowl, combine flour, salt, and spices. Pour the wet mixture into the dry and stir with a wooden spoon until it forms a shaggy dough. Add the dried fruit and knead until it turns smooth and slightly tacky. You can do this by hand or with a mixer on low. Aim for a dough that springs back when you poke it lightly.
• Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes. A barely warm oven with the light on is my favorite place.
• Turn the dough out, gently press to release air, and divide into even pieces. I like around 12 buns in a 9×13 pan. Shape each piece into a smooth ball by tucking the edges underneath.
• Arrange the balls in a greased baking dish, leaving a little space between them. Cover and let rise again until puffy and touching, 30 to 45 minutes.
• Preheat the oven to 375°F.
• For the crosses, mix flour and water into a thick paste. Transfer to a small bag or piping bag and draw a simple cross over each bun.
• Bake for 18 to 22 minutes, until golden brown. If the tops brown too fast, lay a loose piece of foil over the pan near the end.
• While still warm, brush with a thin layer of warmed apricot jam for shine, or let cool and drizzle with a powdered sugar icing. Both are delicious.

Make-ahead and storage

After shaping, you can cover and chill the pan overnight. Next morning, let the buns sit at room temp until puffy before baking. Leftovers keep well in an airtight container for up to 3 days. Reheat in the oven for a few minutes or pop in the toaster. They freeze beautifully wrapped tight; thaw, warm, and glaze again if you like extra shine.

Flavor swaps

Try mixed dried fruit, a touch of cardamom, or swap orange zest for lemon. If you want chocolate chip buns, skip the spices and use dark chocolate chips with a light vanilla icing. For a nuttier finish, fold in chopped toasted almonds or pecans. The key is keeping the dough soft and slightly sticky so the buns stay tender.

What Do These Hot Cross Buns Taste Like?

Imagine a cozy bakery smell drifting through the house. The buns are soft and a little pillowy, with gentle sweetness rather than a sugar blast. The spices come through in layers, and the citrus brightens everything so each bite feels sunny. You get small pops of sweetness from the fruit and a tender chew that pairs perfectly with butter.

When people try these at my table, I always see the same look of surprise. They’re lighter than they expect, never heavy. The crust is golden, the crumb is soft, and the glaze adds a shiny finish that makes them feel special. To me, they taste like a warm hello after a long winter. If you want a foolproof Hot Cross Buns Easter Treat, this recipe gives you that classic flavor with a friendly, modern vibe.

“I’ve baked these three years in a row. The instructions are easy to follow, and the buns taste just like the ones from our favorite bakery. My kids ask for them well past Easter.”

Equipment Needed for Making Hot Cross Buns

• Mixing bowls for wet and dry ingredients
• Wooden spoon or sturdy spatula
• Kitchen scale or measuring cups and spoons
• 9×13 baking dish or large metal pan
• Small piping bag or a zip-top bag for the crosses
• Pastry brush for the glaze
• Clean kitchen towel for covering dough as it rises

If you’ve got a stand mixer, it’s handy, but you can absolutely knead by hand. I often do, because I like feeling when the dough turns smooth. That little shift tells me it’s ready.

Crosses on Hot Cross Buns

You can go two routes with the crosses. The first is a simple flour-and-water paste. Stir until smooth and thick, then transfer to a small bag and pipe neat lines across and down each bun before baking. They bake up soft with a rustic finish that looks very traditional.

The second option is icing. Mix powdered sugar with a little milk or orange juice and a drop of vanilla. Wait until the buns cool, then pipe. It’s sweet and pretty, and I’ll be honest, my kids vote for icing every time. Either way, keep the lines thin so they don’t overpower each bite.

For a shiny top, brush warm apricot jam right after baking. The glaze sets as the buns cool and adds a hint of fruitiness that makes the spices pop. If you want a clear finish, thin the jam with a splash of hot water and strain before brushing.

Common Questions

What if my dough is too sticky?

Add a spoonful of flour at a time until it’s tacky but not messy. A slightly sticky dough bakes up softer than a dry one.

Can I use instant yeast?

Yes. Mix it straight into the flour, then add the warm milk mixture. Rise times are about the same.

Do I have to use raisins?

No. Try currants, chopped dried apricots, or even mini chocolate chips if your crew prefers them.

How do I get an even rise?

Keep the dough warm and draft free, and shape the buns tightly so they rise evenly in the pan.

Can I make them dairy free?

Use unsweetened plant milk and dairy free butter. The method stays the same, and the buns still turn out soft.

Ready to Bake and Share?

You’re set to make a batch that’s worthy of any brunch table. With cozy spices, citrus brightness, and a simple cross on top, these buns deliver that classic bakery vibe without stress. If you were waiting for a sign to try a homemade Hot Cross Buns Easter Treat, consider this it. Set out the butter, brew something warm, and enjoy every soft, fragrant bite.