
These soft, fragrant spiced buns with neat crosses will elevate your Easter gathering or weekend breakfast. I've spent countless hours tweaking various versions to nail this recipe - it hits just the right notes between airy texture and deep flavor.
My grandma first showed me how to make these buns, but I've changed things up over time to create something lighter with stronger spice notes. These days my family starts asking for them long before Easter comes around.
Ingredients
- Instant or active dry yeast: Both types work great here. I reach for instant because it's quicker but either one will give you those lovely puffy buns
- Warm milk and butter: Give the dough that soft, luxurious feel that makes you want another bite
- Ground cinnamon and allspice: Create that distinctive aromatic flavor profile. Always go for fresh spices if you can
- Raisins: Bring sweet juicy bursts and traditional texture. Try to find plump ones without too much sugar coating
- All purpose flour: Builds the ideal structure. Weighing it gives you more consistent outcomes
- Maple syrup: In the glaze adds a special touch that works so well with the spiced flavors
Step-by-Step Instructions
- Proof the Yeast:
- Mix warm water (105-110°F), yeast, and sugar in a small bowl, then wait 10 minutes until it's bubbly. This step confirms your yeast is alive and working. You'll see the mixture grow and get a foamy top.
- Create the Flavor Base:
- Mix warm milk, melted butter, sugar, cinnamon, allspice, and salt in a big bowl. This combo forms the taste foundation. Make sure the milk is just warm, not hot - you don't want to kill the yeast. Your butter should be melted but not burning hot.
- Form the Dough:
- Pour in the bubbly yeast mixture and raisins to your flavor bowl and mix well. Slowly add flour, starting with 2 cups and adding more bit by bit until you get a soft dough that's a little sticky. It should feel tacky but workable - not too wet or dry. You might not need all the flour mentioned.
- First Rise:
- Put your dough in a lightly oiled bowl, cover with plastic wrap or a kitchen cloth, and let it sit in a warm spot for around 1.5 hours until it's twice as big. The oven with just the light on works great for this. Look for the dough to get puffy and much bigger.
- Shape the Buns:
- Push down the puffy dough to get rid of air pockets, then split and roll into 12 same-sized balls. Make smooth tops by pinching and closing the seams on the bottom. Place them in a greased 9x13" baking dish with some space between each one.
- Second Rise:
- Cover the shaped balls and let them grow again for 1 hour until they double in size and take up more space in the pan. They should be touching or almost touching when fully risen. This second rising builds flavor and makes them tender.
- Create the Crosses:
- Mix up a thick paste with flour and water that stays in shape but can still be piped. Put it in a plastic bag, snip the corner and pipe crosses on each bun. Use steady pressure for even lines. The paste needs to be thick enough to hold its shape without running.
- Bake to Perfection:
- Bake at 350°F for 20-23 minutes until the buns turn light golden. The tops should feel firm but give slightly when you press them. A food thermometer stuck in the middle should show 190°F when they're done.
- Apply the Glaze:
- While they're still warm, brush on a thin maple coating made from powdered sugar, maple syrup, and milk. This gives a hint of sweetness and a nice shine to your finished buns.

The part I love most about making these is handling the dough. There's something so relaxing about feeling it change from a rough mixture into a smooth, stretchy ball. My grandma always told me you could predict how good the buns would be just by feeling the dough, and now that I've made them for years, I completely get what she meant.
Make-Ahead Options
When holiday mornings get hectic, you can prep these ahead of time. Just follow the steps until you've arranged the shaped buns in your baking dish, then cover them well and stick them in the fridge overnight. Next morning, take them out and let them warm up and finish their second rise before adding crosses and baking. This usually takes about 1-2 hours depending on how warm your kitchen is.
Flavor Variations
Though traditional buns feature raisins, you can switch things up with different add-ins. Try diced dried apricots or cranberries for a different fruity taste. If you love chocolate, swap in 1/2 cup of mini chocolate chips instead of raisins. Adding orange zest to the dough works wonders with the spices, giving a fresh citrus kick. Whatever you choose, keep your total mix-ins around 1 cup so the dough stays the right thickness.
Serving Suggestions
These buns taste great by themselves, but they're really amazing when served slightly warm with a good smear of salted butter. For a fancy breakfast, cut and toast them, then top with butter and honey or jam. They go perfectly with tea or coffee for a mid-morning snack. At Easter brunch, serve them alongside fresh fruit and egg dishes for a well-rounded meal.

These buns are a wonderful tradition, and I hope you'll have as much fun making and sharing them as my family always does.
Frequently Asked Questions
- → Can I make Hot Cross Buns ahead of time?
Definitely! You can mix the dough a day early and let it slowly rise in your fridge overnight. Just bring it back to room temp before shaping and going through the second rise. Another option is to completely bake them and pop them in the freezer for up to 3 months. Just thaw them naturally and warm them briefly before you serve.
- → What can I use instead of raisins?
You can swap raisins for dried cranberries, currants, chopped dried apricots, or even add chocolate chips for something different. Adding some orange or lemon zest will also give them a nice flavor boost.
- → Why are my crosses too hard after baking?
If your crosses turned out too crunchy, your flour paste was probably too thick. For softer crosses, just add a bit more water to make the paste thinner but still firm enough to hold its shape when you pipe it.
- → How can I tell when the dough has risen enough?
The dough should roughly double in size during both rising periods. An easy test is to poke the dough with your finger - if the dent stays there, you're good to go. If it bounces back completely, it needs more time.
- → Can I make these without dairy?
Sure thing! You can use almond or oat milk instead of regular milk. Swap the butter for vegan butter or coconut oil. For the glaze, any plant milk works fine, but double-check your powdered sugar is vegan if that's important to you.
- → What's the best way to keep leftover Hot Cross Buns?
Keep your cooled buns in a sealed container at room temp for a couple days. If you need longer, they'll last in the fridge for about a week or in the freezer for up to 3 months. Warm them up a bit before eating for the best taste and texture.