Hot Cross Buns with Spiced Glaze

These classic Hot Cross Buns with Spiced Glaze are soft, fluffy, sweetly spiced yeast buns studded with plump raisins or currants, warmly flavored with cinnamon, nutmeg, and allspice. They’re topped with a traditional flour-paste cross and finished with a glossy spiced orange glaze that adds a fragrant, shiny finish—perfect for Easter celebrations or cozy spring mornings.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it captures everything wonderful about traditional Easter baking: the comforting aroma of spices filling your kitchen as they bake, the tender crumb that’s pillowy-soft thanks to enriched dough with butter, milk, and eggs, and those irresistible bursts of juicy dried fruit in every bite.

The spiced glaze—infused with a hint of cinnamon and orange—elevates them beyond plain icing, giving a glossy, aromatic sheen that makes them look bakery-perfect. They’re not too sweet, so they pair beautifully with butter for breakfast, afternoon tea, or as a festive dessert.

Homemade means you control the quality—no preservatives—and the process is rewarding yet forgiving, even for intermediate bakers. You’ll feel that proud “I made these!” moment when they come out golden and fragrant.

Yield: 12 large buns

Hot Cross Buns with Spiced Glaze

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Soft spiced Easter buns with raisins, flour cross, and glossy orange-cinnamon glaze—classic and irresistible!

Prep Time 2 hours 20 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 4 hours 45 minutes

Ingredients

For the Dough:

• 3/4 cup (180ml) whole milk, warmed to about 110°F
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp granulated sugar (for yeast)
• 1/2 cup (100g) packed light brown sugar
• 5 Tbsp (71g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tsp salt
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• Zest of 1 orange (optional, for extra flavor)
• 3 1/2 cups (about 440g) all-purpose flour, plus extra for dusting
• 1 cup (150g) raisins or currants, soaked in warm water 10 min then drained

For the Cross:

• 1/2 cup (65g) all-purpose flour
• 5-6 Tbsp water (to make thick paste)

For the Egg Wash:

• 1 egg beaten with 1 Tbsp milk

For the Spiced Glaze:

• 1 cup (120g) powdered sugar
• 2-3 Tbsp fresh orange juice
• Zest of 1/2 orange
• Pinch ground cinnamon

Instructions

1. Activate the yeast magic — In a large bowl or stand mixer, combine the warm milk, yeast, and 1 tsp sugar. Stir gently and let it sit 5-10 minutes until foamy and bubbly. This step ensures your buns rise beautifully—nothing beats that yeasty perfume!
2. Build the flavorful base — Add brown sugar, softened butter, eggs, vanilla, salt, cinnamon, nutmeg, allspice, and orange zest (if using). Mix on low speed or by hand until everything is creamy and combined—like a spiced hug in bowl form.
3. Bring in the flour — Gradually add the flour (start with 3 cups) and mix until a soft dough forms. It should pull away from the sides but feel tacky—add remaining flour a spoonful at a time if needed.
4. Knead to perfection — Knead by hand on a floured surface 8-10 minutes or with dough hook 5-7 minutes until smooth, elastic, and springs back when poked. This develops that lovely tender crumb we all crave.
5. Add the fruity jewels — Knead in the drained raisins gently so they distribute evenly without tearing the dough. Pat into a ball, place in a greased bowl, cover with a damp cloth, and let rise in a warm spot 1-1.5 hours until doubled—pure Easter anticipation!
6. Shape those adorable buns — Punch down the risen dough, divide into 12 equal pieces (use a scale for evenness). Roll each into a smooth ball and place on a parchment-lined baking sheet, spaced 1-2 inches apart. Cover and proof 45-60 minutes until puffy.
7. Create the signature cross — Mix flour and water into a thick, pipeable paste (like thick yogurt). Spoon into a piping bag or ziplock with corner snipped, then pipe a neat cross over each bun—watch them transform into classic beauties!
8. Golden glow time — Preheat oven to 350°F (175°C). Gently brush buns with egg wash for that shiny, golden finish. Bake 20-25 minutes until deep golden and sound hollow when tapped—your kitchen will smell like heaven.
9. Whip up the spiced glaze — While buns bake, whisk powdered sugar, orange juice, zest, and cinnamon until smooth and drizzlable. Adjust with more juice if too thick—taste and smile at the fragrant result.
10. Finish with flair — Remove buns from oven, cool 5 minutes on tray, then brush generously with spiced glaze while warm so it soaks in slightly for glossy perfection. Let cool further on a rack—or dig in warm with butter. Enjoy every spiced, fruity bite!

Notes

These are best fresh but freeze wonderfully. The spiced glaze adds warmth—double it if you love extra stickiness. For authentic tradition, eat on Good Friday with hot tea!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 568Total Fat 8gSaturated Fat 4gUnsaturated Fat 4gCholesterol 47mgSodium 219mgCarbohydrates 113gFiber 4gSugar 46gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Always check your yeast is active by letting it foam in warm milk—if it doesn’t, start over with fresh yeast.
• Warm ingredients (milk, eggs, butter) to room temperature for smoother dough and better rise.
• Knead until the dough is soft and elastic but not sticky—about 8-10 minutes by hand or 5-7 with a mixer.
• For the fluffiest texture, let the dough rise in a warm spot (like near a sunny window or in an off oven with hot water).
• Soak dried fruit in warm water or rum for 10-15 minutes to plump them up and prevent dryness.
• Pipe the flour cross carefully—make it thick enough to hold during baking.
• Brush with glaze while buns are still warm for best absorption and shine.
• Don’t overbake—pull them when golden to keep them soft.
• If adding citrus zest, grate finely to avoid bitterness.

Ingredients Notes

Use whole milk for richness and tenderness in the dough—lower-fat versions work but yield slightly denser buns. Active dry yeast (or instant) ensures a reliable rise; proof it first if unsure.

Unsalted butter adds flavor and softness—softened to room temp mixes easily. Brown sugar brings subtle molasses notes that pair perfectly with spices, though white sugar is a fine swap. Raisins or currants provide classic fruity bursts—opt for plump, fresh ones; soak them to keep moist.

The spice blend (cinnamon, nutmeg, allspice) creates that signature warm, aromatic profile—adjust slightly to taste but don’t skip them. All-purpose flour works great; bread flour gives extra chew if you prefer.

For the spiced glaze, powdered sugar with orange juice/zest and a pinch of cinnamon makes it fragrant and not overly plain. Eggs enrich the dough and help with golden color via egg wash.

Variations and Substitutions

• Fruit swaps: Use sultanas, dried cranberries, chopped apricots, or mixed peel instead of raisins for different flavor twists—candied orange peel adds extra citrus zing.
• Spice adjustments: Add ginger, cloves, or cardamom for more complexity, or reduce for milder taste.
• Vegan version: Swap milk for plant-based (almond/oat), butter for vegan margarine, eggs for flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg), and skip egg wash—use maple syrup brushed on.
• Gluten-free: Use a 1:1 GF flour blend with xanthan gum, but texture may be less fluffy.
• No-cross option: Skip the flour paste and just glaze for simpler look.
• Glaze variations: Try apricot jam thinned with water for fruity shine, or vanilla icing instead of spiced orange.
• Add-ins: Chocolate chips for kids, or chopped nuts for crunch.
• Mini buns: Divide into smaller portions for bite-sized treats.

Storage Options

Store cooled buns in an airtight container at room temperature for up to 3 days—refresh by warming in microwave 10-15 seconds or oven at 300°F for 5 minutes. For longer, freeze in a zip-top bag for up to 1 month; thaw at room temp and reheat gently. Avoid refrigerating as it can dry them out—room temp or freezing preserves best texture.

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