Soft Hot Cross Buns

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Soft, fluffy, and lightly spiced, hot cross buns are a classic treat that never gets old.

Fresh from the oven, they have that perfect balance of warmth, sweetness, and a little chewiness from the dried fruit.

The moment you tear one open, the scent of cinnamon and nutmeg fills the air, making them impossible to resist.

These buns have a rich history and are often enjoyed around special occasions, but honestly, they’re too good to save for just once a year.

Made with a soft, slightly sweet dough, each bun is carefully shaped, left to rise until beautifully puffy, and then baked to golden perfection.

The flour paste cross on top gives them their signature look, while a glossy honey glaze adds just the right amount of shine and sweetness.

This recipe is simple, foolproof, and uses ingredients that are easy to find. Whether you prefer them fresh out of the oven with a little butter or toasted the next day, these buns are worth every step.

Plus, with easy swaps for vegan and gluten-free options, everyone can enjoy them. Get ready for the softest, most flavorful and soft hot cross buns you’ve ever made right at home!

Table of Contents

Soft Hot Cross Buns Recipe

Makes: 12 buns

Ingredients

1 ¼ cups warm milk (around 40°C, just warm to touch)
4 tablespoons fine sugar
4 teaspoons instant yeast
4 ½ cups all-purpose flour, sifted (use gluten-free flour if needed)
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon cloves
½ teaspoon ginger
4 tablespoons softened butter (use dairy-free butter for vegan)
1 ½ cups mixed dried fruit (raisins, sultanas, or chopped dates)
2 eggs (substitute with flax eggs for vegan)

For The Crosses

¼ cup flour
¼ cup water

For The Glaze

1 tablespoon honey (use maple syrup or agave for vegan)
½ tablespoon warm water

Instructions

Preheat oven to 200°C (392°F). Lightly grease a baking tray.
Mix warm milk, sugar, and yeast in a small bowl. Let it sit for 10 minutes until foamy.
In a large bowl, mix sifted flour, salt, cinnamon, ginger, and cloves.
Add softened butter and rub it into the flour with your fingers until crumbly.
Stir in dried fruit, eggs (or flax eggs), and yeast mixture. Mix until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 45 minutes until doubled in size.
Once risen, knead the dough lightly to remove air bubbles. Divide into 12 equal pieces and roll into balls.
Arrange the buns in the greased tray, leaving a little space between them. Cover and let them rise for 15 minutes.
Mix flour and water into a smooth paste, then pipe a cross over each bun.
Bake for 10 minutes at 200°C (392°F), then reduce heat to 180°C (356°F) and bake for another 15 minutes, until golden brown.
While warm, mix honey and warm water, then brush over the buns for a glossy finish.
Let them cool slightly before serving.

Helpful Tips For Soft Hot Cross Buns

Getting the perfect hot cross buns is all about a few simple tricks. Follow these tips to make sure your buns turn out soft, fluffy, and full of flavor:

Use warm milk: If the milk is too hot, it can kill the yeast. If it’s too cold, the dough won’t rise well. Aim for milk that feels slightly warm to the touch.
Let the yeast activate properly: The mixture should turn foamy after 10 minutes. If it doesn’t, your yeast might be expired, or the milk might not be the right temperature.
Knead the dough well: This helps develop the gluten, which gives the buns a soft and elastic texture. Knead for at least 5–7 minutes.
Let the dough rise in a warm spot: A cold kitchen can slow down the rising process. If needed, place the dough near a warm oven or inside a slightly heated microwave (turned off).
Don’t add too much flour: It might be tempting to add extra flour if the dough feels sticky, but this can make the buns dry and dense. Instead, lightly flour your hands and surface while kneading.
Use fresh spices and good-quality dried fruit: This enhances the overall taste, making the buns more fragrant and flavorful.
Bake at the right temperature: Too hot, and the buns might burn on the outside before cooking inside. Too low, and they won’t brown properly.

Is Hot Cross Bun Dough Sticky?

Yes, hot cross bun dough can feel sticky, especially when first mixed. This is because it has a higher moisture content, which helps keep the buns soft. However, it shouldn’t be too wet or difficult to handle.

If the dough sticks too much to your hands, lightly flour them instead of adding more flour to the dough.
As you knead, the dough will naturally become smoother and easier to work with.
If it’s excessively sticky even after kneading, chill it in the fridge for 15 minutes before shaping the buns.

What Causes A Tight Or Dense Texture In Hot Cross Buns?

A close or dense texture usually happens because of a few common mistakes. Here’s what could be going wrong:

Not enough kneading: The dough needs proper kneading to develop gluten, which makes it stretchy and airy. If it’s under-kneaded, the buns will be dense.
Too much flour: If you add too much flour while kneading, it can make the dough too heavy and prevent a light, fluffy texture.
Old or inactive yeast: If the yeast doesn’t foam up in warm milk, it might be expired or dead, which affects the dough’s ability to rise.
Not enough rising time: If the dough doesn’t double in size before baking, the buns won’t have enough air pockets to make them soft.
Overbaking: If the buns stay in the oven too long, they can dry out and become tough instead of soft.

What To Serve With Hot Cross Buns?

Hot cross buns pair well with many dishes, whether sweet or savory. Here are some delicious options:

Butter or flavored butter (honey butter, cinnamon butter)
Jam or fruit preserves
Whipped cream
Cheese (cheddar, cream cheese, or brie)
Scrambled or poached eggs
Fresh fruits like strawberries or bananas
Tea, coffee, or hot chocolate

How To Store Hot Cross Buns?

To keep hot cross buns fresh and soft, proper storage is key. Here’s how to store them the right way:

At room temperature: Store in an airtight container for up to 2–3 days. Keep them away from direct sunlight and heat.
In the fridge: If you need to store them longer, keep them in a sealed bag or container in the fridge for up to a week. Warm them up before eating.
In the freezer: Wrap each bun tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months. Thaw at room temperature and warm them in the oven or microwave before serving.

Can I Make Hot Cross Buns Without Yeast?

Yes, you can make hot cross buns without yeast by using baking powder or baking soda as a substitute. However, the texture will be different—more like a soft scone rather than a fluffy bun.

Here’s how you can do it:

Use self-raising flour: This already contains baking powder, helping the buns rise.
Add baking powder or baking soda: If using plain flour, add 2 teaspoons of baking powder or ½ teaspoon of baking soda + 1 teaspoon of lemon juice or vinegar to help with leavening.
Don’t overmix the dough: Unlike yeast dough, which needs kneading, this version should be mixed gently to avoid tough buns.
Bake immediately: Since there’s no yeast, the dough won’t need rising time. Once mixed, shape the buns and bake right away.

This method is great if you’re short on time, but for the softest texture, yeast-based buns are still the best option.

Why Did My Hot Cross Buns Turn Out Dry?

Dry hot cross buns can be disappointing, but a few common mistakes might be the reason:

Overbaking: If the buns stay in the oven too long, they lose moisture and become dry. Check for doneness by inserting a toothpick—it should come out clean but slightly moist.
Too much flour: Adding too much flour while kneading can make the dough stiff. The dough should be slightly sticky but manageable.
Not enough fat: Butter, eggs, and milk help keep the buns soft. If you reduce any of these, the texture might be drier.
Not enough resting time: If the dough doesn’t rise properly, the buns can turn out dense and dry instead of soft and fluffy.
Low oven humidity: A dry oven can pull moisture from the buns. Placing a small tray of water inside the oven while baking can help keep them moist.

If your buns are already dry, warming them up and spreading a little butter or honey on top can make them softer and tastier.

Can I Prepare Hot Cross Buns In Advance?

Yes, hot cross buns can be made ahead of time in different ways:

Prepare the dough the night before: After kneading the dough, cover it and store it in the fridge overnight. Let it come to room temperature before shaping and baking.
Freeze the dough: Shape the buns, then freeze them before baking. When ready, let them thaw and rise before baking as usual.
Bake and store: Freshly baked buns can be stored in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
Freeze baked buns: Once cooled, wrap the buns tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven for a fresh taste.

Why Didn’t My Hot Cross Buns Rise Properly?

If your buns turned out flat or dense, here’s what might have gone wrong:

Yeast wasn’t activated: If the yeast didn’t foam in the warm milk and sugar, it might be expired or the milk was too hot/cold.
Dough was too cold: Yeast needs warmth to work. If your kitchen is cold, place the dough in a slightly warm oven (turned off) to help it rise.
Not enough kneading: Proper kneading develops gluten, which gives the buns structure. If kneaded too little, the dough won’t rise well.
Rushed rising time: Dough needs at least 45 minutes to double in size. Cutting this short can lead to dense buns.
Too much flour: If the dough is too dry, it can prevent proper rising. Keep it soft and slightly sticky for the best results.

Variations Of Hot Cross Buns

Hot cross buns can be made in different ways to suit different tastes. Here are some fun variations to try:

Chocolate Hot Cross Buns: Replace some of the flour with cocoa powder and use chocolate chips instead of dried fruit.
Orange and Cranberry: Add orange zest and dried cranberries for a fresh, fruity twist.
Spiced Apple: Mix in small diced apples and an extra pinch of cinnamon for a warm, autumn-like flavor.
Gluten-Free: Use a gluten-free flour blend and add an extra egg or some xanthan gum to help with texture.
Vegan: Swap butter for dairy-free margarine, milk for plant-based milk, and eggs for flaxseed or applesauce.
Extra Spiced: If you love a deeper flavor, add extra nutmeg, cardamom, or allspice to the dough.