Soft And Fluffy Hot Cross Buns

These homemade hot cross buns bake up soft, lightly sweet, and full of warm spice with a sweet orange glaze on top. The cross is baked right into the dough, so there’s no extra step, and they come out looking just as good as they taste. A traditional Easter favorite, they’re simple enough to make any time of year.

Hot cross buns are one of those recipes people want to make every Easter, but yeast dough can feel intimidating. If you’ve ever ended up with dense rolls or dough that didn’t rise, you’re not alone. I’ve been there. This recipe is straightforward and gives you soft, fluffy buns every time.

These buns are a family favorite, not just at Easter. These often show up for Mother’s Day and our Christmas brunch. The dough is filled with raisins and warm spices like cinnamon, nutmeg, ginger and cloves, with a hint of orange in every bite. I brush a simple orange glaze on top, which gives them that classic sticky finish.

Love that mix of warm spices and orange? Try my cranberry orange scones or bake a loaf of spiced orange cranberry bread next.

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Hot Cross Bun Ingredients

• Bread flour: Gives the buns structure and a soft texture. You can use all-purpose flour if that’s what you have, but the buns will be a little softer and less structured.
• Salt: Balances the overall flavor.
• Yeast: Helps the dough rise and become light and fluffy.
• Brown sugar: Adds sweetness and a light molasses flavor.
• Pumpkin pie spice: Adds a warm, spiced flavor to the buns. You can also use equal amounts of ground nutmeg, cinnamon, cloves, and ginger. Try this pumpkin pie spice.
• Butter: Adds richness and keeps the buns tender.
• Large Egg: Adds richness and binds the dough.
• Raisins (or other dried fruit): Adds a little pocket of sweetness. Currents, golden raisins or dried cranberries are perfect for these buns.
• Orange zest: Infuses a light citrus flavor.
• Milk: Brings the dough together and keeps it soft.
• Flour, milk, and sugar: Used to make the paste for the cross.
• Water, orange juice, and sugar: Used for the glaze. You can skip the orange juice and use a simple syrup instead.

How To Make Hot Cross Buns

Step 1. In the bowl of your stand mixer, stir the flour, salt, brown sugar, yeast and pumpkin pie spice until combined.  

Step 2. Add the butter in small amounts, mixing on low speed until the flour mixture resembles sand.

Step 3. Add the raisins and stir until evenly distributed.

Note: if your raisins are large, just use a pair of scissors to cut them into smaller pieces.

Step 4.  Add the orange zest and stir until combined.

Step 5. Place the milk and 2 tablespoons of water in a heatproof measuring cup or bowl, and warm in the microwave for 1 minute. It should be about 110 degrees. Whisk in the egg to combine, then whisk in the juice of half the orange.

Step 6. Add the warm milk mixture to the flour bowl and beat at medium speed until the dough has pulled away from the sides of the bowl and is soft and only slightly tacky to the touch. The dough should feel soft and slightly tacky, but not sticky.

Step 7. Shape the dough into a ball and return it to the lightly oiled mixing bowl. Cover and set in a warm place to rise for 1 hour or until doubled in size. This first rise, also called proofing, helps the dough develop flavor and structure.

Step 8. Next, divide the dough into 24 equal portions, each weighing approximately 1.5 ounces. 

Step 9. Roll each portion into smooth, round balls and evenly space them on a parchment-lined baking sheet. Cover the dough with a towel and place it in a warm spot for 30-45 minutes for the second rise. After the second rise, the buns should look puffy and slightly risen.

Step 10. Whisk the flour, milk, and sugar in a small mixing bowl until a thick paste forms. Place the flour mixture into a piping bag or Ziploc bag and snip the corner. Pipe a cross over the top of the buns.  

Step 11. Bake for 15-20 minutes in your preheated oven. The buns will be browned on top. Cool on the pan for 5 minutes.

Step 12. Make the glaze. While baking the buns, make the glaze by mixing sugar, water and orange juice in a small saucepan. Place the pan over medium heat and cook until the sugar dissolves. Let cool for 10 minutes, then brush the warm buns with the syrup and serve immediately.

Tips For Soft Fluffy Buns

Flour matters more than you think
Bread flour gives these buns a better structure and a softer chew. I usually use King Arthur bread flour because it’s consistent, but any good bread flour will work.

Watch the dough, not the clock
Rising times can vary depending on your kitchen. Let the dough rise until it looks puffy and doubled in size. If your kitchen is cool, it may take longer, and that’s okay.

Warm milk, not hot
If the milk is too hot, it can kill the yeast. Aim for about 110°F. It should feel warm to the touch, not hot.

Common Problems and How To Fix Them

• Buns didn’t rise – Your milk may have been too hot or too cool. Aim for about 110°F so the yeast activates properly.
• Dough feels too sticky – That’s normal at first. Add a little flour at a time, but don’t overdo it or the buns will be dense.
• Buns turned out heavy – Most likely underproofed. Let them rise until they look puffy, not just doubled in size.
• Buns browned too fast – Cover loosely with foil for the last few minutes of baking.
  

How To Store and Freeze

Storing leftovers
Keep the buns in a covered container or zip-top bag at room temperature for up to 3 days. If they start to feel a little firm, warm them in the microwave for a few seconds to soften them back up.

Freezing baked buns
You can freeze baked hot cross buns for up to 3 months. Let them cool completely, then store in an airtight container or freezer bag. For best results, freeze them without the glaze and add it after thawing. Let the buns thaw at room temperature, then glaze and serve.

Freezing unbaked dough
After the first rise, shape the buns and place them on a lined baking sheet to freeze until firm. Transfer to a freezer-safe container and store for up to 3 months. When ready to bake, let them thaw and complete the second rise, which can take 3 to 5 hours, then bake as directed.

Fresh is always best, but freezing works well if you want to get ahead for Easter.

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below—your feedback keeps the oven mitts flying here at One Hot Oven.

Recipe

First published: Feb. 15, 2025. Last updated: March 25, 2026 for better readability.

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