Simple Hot Cross Buns with Icing

Here is my favorite hot cross buns recipe, with a soft, spiced dough filled with currants and orange zest, and topped with a sweet lemon icing that makes these classic Easter treats impossible to resist.

These hot cross buns have become a springtime tradition in our house. I love making them on Good Friday, but honestly, my kids ask for them year-round. There’s something so comforting about pulling apart a warm bun and watching that icing drip down the sides.

What Kind of Flour Should I Use?

For hot cross buns, you’ll want to use all-purpose flour, which gives you that perfect balance of structure and softness. Bread flour can also work if that’s what you have on hand, though it will make your buns slightly chewier and denser due to the higher protein content. If you go with bread flour, you might need to add a tablespoon or two more liquid to keep the dough from getting too stiff. Avoid using cake flour or self-rising flour for this recipe, as they won’t give you the right texture for these traditional Easter buns.

Options for Substitutions

While hot cross buns have some traditional ingredients, there’s still room for a few swaps:

• Currants: Can’t find currants? Raisins, dried cranberries, or chopped dried apricots work great. You can even mix different dried fruits together for variety.
• Milk: Any milk works here – whole, 2%, or even plant-based options like almond or oat milk. Just make sure it’s warmed to about 110°F when you add it to activate the yeast properly.
• Butter: You can swap butter for coconut oil or margarine if needed, though butter gives the best flavor and texture.
• Orange zest: No orange on hand? Lemon zest works just as well, or you can use ½ teaspoon of orange extract instead.
• Spices: If you’re missing one of the spices, you can increase the cinnamon slightly or add a pinch of ground cloves. The exact spice blend is flexible.
• Yeast: Don’t substitute the yeast – it’s essential for these buns to rise properly and get that soft, fluffy texture.
• Lemon juice in icing: A splash of vanilla extract or even water works if you don’t have lemon juice, though the lemon adds a nice tang to balance the sweetness.

Watch Out for These Mistakes While Baking

The biggest mistake when making hot cross buns is adding liquid that’s too hot or too cold – your milk and butter mixture needs to be between 120-125°F to activate the yeast properly without killing it, so use an instant-read thermometer to check. Many bakers also rush the rising times, but giving your dough the full 30-60 minutes for the first rise and 20-30 minutes for the second ensures fluffy, light buns instead of dense ones. Another common error is piping the icing crosses while the buns are still warm, which causes the icing to melt and run everywhere – always let them cool completely first. To get evenly sized buns that bake at the same rate, weigh your dough balls on a kitchen scale instead of eyeballing them, aiming for about 3 ounces each.

What to Serve With Hot Cross Buns?

Hot cross buns are perfect for Easter breakfast or brunch, and they’re honestly delicious enough to eat on their own with a pat of butter melting on top. I love serving them alongside scrambled eggs, crispy bacon, and fresh fruit for a complete holiday spread. They also pair really well with a cup of hot tea or coffee – the spices in the buns complement a strong English breakfast tea perfectly. If you’re making them for an afternoon snack, try toasting them and spreading on some cream cheese or your favorite jam for an extra treat.

Storage Instructions

Store: Keep your hot cross buns in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. They’ll stay soft and fresh, though the icing might soften a bit over time. If you want to add the icing crosses later, store the buns plain and ice them right before serving.

Freeze: These buns freeze really well for up to 3 months. I recommend freezing them before adding the icing, so they thaw without getting soggy. Wrap each bun individually in plastic wrap, then place them all in a freezer bag.

Warm Up: Thaw frozen buns at room temperature for about an hour, or pop them in a 300°F oven for 10 minutes to warm through. You can also slice them in half and toast them with a little butter for breakfast. Add the icing crosses after warming if you froze them plain.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 60-70 g
• Fat: 85-95 g
• Carbohydrates: 750-820 g

Ingredients

For the dough:

• 5.5 cups flour (I always use King Arthur all-purpose flour)
• 0.75 cup sugar
• 5 tsp yeast
• 1 tsp salt
• 2 tsp cinnamon (gives better texture and aroma)
• 0.5 tsp allspice
• 0.25 tsp nutmeg
• 1.33 cups milk (warmed to about 110°F to activate yeast)
• 6 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 eggs
• 1 tbsp orange zest
• 0.66 cup currants
• 0.25 tsp ground cardamom

For the egg wash:

• 1 egg
• 2 tsp water

For the icing:

• 1.75 cups powdered sugar (sifted to remove lumps)
• 3 tbsp milk
• 0.75 tsp lemon juice (adds a nice brightness to the glaze)

Step 1: Prepare the Dry Ingredients and Activate the Yeast

• 2 cups flour
• 0.75 cup sugar
• 5 tsp yeast
• 1 tsp salt
• 2 tsp cinnamon
• 0.5 tsp allspice
• 0.25 tsp nutmeg
• 0.25 tsp ground cardamom

In a large mixing bowl, combine 2 cups of flour, sugar, yeast, salt, cinnamon, allspice, nutmeg, and ground cardamom.

Whisk these dry ingredients together thoroughly to distribute the yeast and spices evenly—this ensures the yeast will activate uniformly throughout the dough.

Set this mixture aside and prepare to add your liquids.

Step 2: Warm the Milk and Butter, Then Combine with Dry Mix

• 1.33 cups milk
• 6 tbsp butter
• 2 eggs
• dry ingredient mixture from Step 1

Heat the milk (warmed to about 110°F) and butter together to 120-125°F—this temperature activates the yeast without killing it while allowing the butter to soften and incorporate smoothly.

Pour this warm liquid into the dry ingredient mixture from Step 1, stirring until combined.

Add the 2 eggs and mix vigorously for about 2 minutes until the batter becomes thick and cohesive.

I find this brief vigorous mixing develops the gluten structure that gives hot cross buns their characteristic tender crumb.

Step 3: Add Fruit and Zest, Then Develop the Dough

• 0.66 cup currants
• 1 tbsp orange zest
• 3.5 cups flour
• dough mixture from Step 2

Fold the currants, orange zest, and remaining 3.5 cups of flour into the mixture from Step 2 using a stand mixer with a dough hook or by hand with a sturdy wooden spoon.

Mix until a smooth, slightly tacky dough forms—it should pull away from the bowl but still feel soft and slightly sticky to the touch.

The dough will come together gradually as the flour hydrates, so be patient and avoid adding extra flour; this keeps the buns tender and fluffy.

Step 4: First Rise and Shape into Buns

• dough from Step 3

Transfer the dough from Step 3 to a lightly oiled bowl, turning it to coat all sides.

Cover with a damp cloth or plastic wrap and let it rise at room temperature for 30-60 minutes until it roughly doubles in size.

While the dough rises, preheat your oven to 350°F and grease a 9×13 inch baking pan.

Once risen, divide the dough into 12 equal pieces and roll each into a smooth ball, then arrange them in the prepared pan in a 3×4 grid pattern, leaving just a little space between each bun for expansion.

Step 5: Second Rise and Egg Wash

• 1 egg
• 2 tsp water
• buns from Step 4

Cover the pan with a damp cloth and let the buns rise for 20-30 minutes at room temperature until they’re puffy and nearly touching each other.

While they rise, whisk together 1 egg with 2 tsp water to create an egg wash.

Just before baking, brush this egg wash generously over the tops of all the buns—this gives them a beautiful golden-brown shine and helps the icing adhere to the baked surface.

Step 6: Bake the Buns Until Golden

• buns with egg wash from Step 5

Place the pan in the preheated 350°F oven and bake for 30-32 minutes until the buns are deep golden brown on top and a skewer inserted into the center of one bun comes out clean.

The buns should feel firm when lightly pressed and smell wonderfully aromatic with spices and caramelized sugar.

Remove the pan from the oven and let the buns cool to room temperature on the pan before piping the icing—this typically takes 20-30 minutes.

Step 7: Prepare the Icing and Pipe Crosses

• 1.75 cups powdered sugar
• 3 tbsp milk
• 0.75 tsp lemon juice
• cooled buns from Step 6

While the buns cool, whisk together the sifted powdered sugar, milk, and lemon juice until you have a smooth, pipeable icing with a consistency similar to thick cream—thick enough to hold its shape when piped but thin enough to flow smoothly through a piping bag.

Transfer the icing to a piping bag fitted with a small round tip or a squeeze bottle with a thin opening.

Once the buns have cooled completely, pipe a thin cross over the top of each bun, starting at the center and extending the lines to the edges.

I like to let the lemon juice shine through in the icing—it adds a subtle brightness that balances the warm spices beautifully.

Simple Hot Cross Buns with Icing

Delicious Simple Hot Cross Buns with Icing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 12 buns

Calories 4050 kcal

Ingredients

  

For the dough::

• 5.5 cups flour (I always use King Arthur all-purpose flour)
• 0.75 cup sugar
• 5 tsp yeast
• 1 tsp salt
• 2 tsp cinnamon (gives better texture and aroma)
• 0.5 tsp allspice
• 0.25 tsp nutmeg
• 1.33 cups milk (warmed to about 110°F to activate yeast)
• 6 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 eggs
• 1 tbsp orange zest
• 0.66 cup currants
• 0.25 tsp ground cardamom

For the egg wash::

• 1 egg
• 2 tsp water

For the icing::

• 1.75 cups powdered sugar (sifted to remove lumps)
• 3 tbsp milk
• 0.75 tsp lemon juice (adds a nice brightness to the glaze)

Instructions

 

• In a large mixing bowl, combine 2 cups of flour, sugar, yeast, salt, cinnamon, allspice, nutmeg, and ground cardamom. Whisk these dry ingredients together thoroughly to distribute the yeast and spices evenly—this ensures the yeast will activate uniformly throughout the dough. Set this mixture aside and prepare to add your liquids.
• Heat the milk (warmed to about 110°F) and butter together to 120-125°F—this temperature activates the yeast without killing it while allowing the butter to soften and incorporate smoothly. Pour this warm liquid into the dry ingredient mixture from Step 1, stirring until combined. Add the 2 eggs and mix vigorously for about 2 minutes until the batter becomes thick and cohesive. I find this brief vigorous mixing develops the gluten structure that gives hot cross buns their characteristic tender crumb.
• Fold the currants, orange zest, and remaining 3.5 cups of flour into the mixture from Step 2 using a stand mixer with a dough hook or by hand with a sturdy wooden spoon. Mix until a smooth, slightly tacky dough forms—it should pull away from the bowl but still feel soft and slightly sticky to the touch. The dough will come together gradually as the flour hydrates, so be patient and avoid adding extra flour; this keeps the buns tender and fluffy.
• Transfer the dough from Step 3 to a lightly oiled bowl, turning it to coat all sides. Cover with a damp cloth or plastic wrap and let it rise at room temperature for 30-60 minutes until it roughly doubles in size. While the dough rises, preheat your oven to 350°F and grease a 9x13 inch baking pan. Once risen, divide the dough into 12 equal pieces and roll each into a smooth ball, then arrange them in the prepared pan in a 3x4 grid pattern, leaving just a little space between each bun for expansion.
• Cover the pan with a damp cloth and let the buns rise for 20-30 minutes at room temperature until they're puffy and nearly touching each other. While they rise, whisk together 1 egg with 2 tsp water to create an egg wash. Just before baking, brush this egg wash generously over the tops of all the buns—this gives them a beautiful golden-brown shine and helps the icing adhere to the baked surface.
• Place the pan in the preheated 350°F oven and bake for 30-32 minutes until the buns are deep golden brown on top and a skewer inserted into the center of one bun comes out clean. The buns should feel firm when lightly pressed and smell wonderfully aromatic with spices and caramelized sugar. Remove the pan from the oven and let the buns cool to room temperature on the pan before piping the icing—this typically takes 20-30 minutes.
• While the buns cool, whisk together the sifted powdered sugar, milk, and lemon juice until you have a smooth, pipeable icing with a consistency similar to thick cream—thick enough to hold its shape when piped but thin enough to flow smoothly through a piping bag. Transfer the icing to a piping bag fitted with a small round tip or a squeeze bottle with a thin opening. Once the buns have cooled completely, pipe a thin cross over the top of each bun, starting at the center and extending the lines to the edges. I like to let the lemon juice shine through in the icing—it adds a subtle brightness that balances the warm spices beautifully.