Soft Hot Cross Buns

Warm, spiced, and irresistibly soft, hot cross buns have a way of making any kitchen feel like home.

Fresh from the oven, they’re golden on the outside, pillowy in the center, and filled with just the right amount of sweetness from plump dried fruit.

The scent alone—cinnamon, nutmeg, a hint of vanilla—feels like a hug in the form of freshly baked bread.

These buns have been around for centuries, often tied to tradition, but honestly, they’re too good to save for just one time of year.

They’re the kind of treat that turns an ordinary morning into something special or makes an afternoon tea feel like an occasion.

Each bun is carefully shaped, left to rise until beautifully puffy, then topped with a flour paste cross before baking to golden perfection.

A final brush of warm apricot glaze gives them that signature glossy finish, balancing the flavors with a touch of sticky sweetness.

Making them from scratch might sound like a long process, but it’s surprisingly simple. A little patience and a few basic ingredients are all it takes to create buns that are softer, fresher, and far more flavorful than anything store-bought.

Whether you enjoy them warm with butter, toasted the next day, or just as they are, these soft hot cross buns are always worth the effort.

Table of Contents

Soft Hot Cross Buns Recipe

Ingredients

For The Dough

500g strong bread flour
75g caster sugar
10g salt
2 tsp ground cinnamon
2 tsp ground mixed spice
10g instant yeast
300ml warm whole milk
1 large egg
50g unsalted butter, softened
150g raisins or currants

For The Crosses

75g plain flour
5 tbsp water

For The Glaze

2 tbsp apricot jam
1 tbsp warm water

Instructions

In a large mixing bowl, combine the bread flour, sugar, salt, cinnamon, and mixed spice. Keep the salt and yeast on opposite sides of the bowl to prevent the yeast from deactivating.
Pour in the warm milk and beaten egg, then mix until a shaggy dough forms. Add the softened butter in small pieces and knead the dough until smooth and elastic—about 10-12 minutes by hand or 6-8 minutes with a stand mixer fitted with a dough hook. The dough should be soft but not sticky.
Flatten the dough slightly, scatter the raisins over the surface, and knead them in until evenly distributed. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp tea towel and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
Once risen, gently deflate the dough and divide it into 12 equal pieces (around 75g each). Shape each piece into a smooth ball and arrange them in a buttered 9×13-inch baking tray, leaving a small gap between each. Cover loosely with a tea towel and let them rise again for 45-60 minutes, until puffy and just touching.
While the buns are proofing, mix the plain flour and water to make a thick, pipeable paste for the crosses. Transfer to a piping bag and pipe a cross over each bun.
Preheat the oven to 180°C (350°F). Bake the buns for 20-25 minutes, until deep golden brown and sounding hollow when tapped on the bottom.
While the buns are baking, gently heat the apricot jam and water until runny. As soon as the buns come out of the oven, brush them with the warm glaze to give them a beautiful shine.
Allow to cool slightly before serving. Best enjoyed warm with butter.

Helpful Tips For Soft Hot Cross Buns

Getting soft, fluffy hot cross buns is all about using the right techniques. Here are some key tips to make sure they turn out just right:

Use warm milk and butter: This helps create a rich, tender dough. If the milk is too hot, it can kill the yeast. If it’s too cold, the dough won’t rise well. Aim for slightly warm—like bath water.
Knead the dough properly: At least 5–7 minutes of kneading helps develop gluten, which gives the buns their soft and elastic texture. Under-kneading can lead to dense buns.
Let the dough rise fully: Be patient! If the dough hasn’t doubled in size before shaping the buns, they won’t be light and airy. A warm spot in your kitchen (like near a turned-off oven) helps with rising.
Don’t add too much flour: The dough should be soft and slightly sticky. Too much flour makes buns dry and dense. If it’s hard to handle, lightly flour your hands instead of adding extra flour.
Use fresh yeast: Expired yeast won’t work, and your buns won’t rise. If the yeast mixture doesn’t foam up after 10 minutes, it’s not active, and you’ll need to start over.
Shape the buns evenly: This helps them bake at the same rate, so you don’t end up with some overcooked and others undercooked.
Bake at the right temperature: If the oven is too hot, the outside will brown too fast while the inside stays doughy. If it’s too low, the buns might dry out before turning golden.
Brush with glaze while warm: A warm honey or apricot jam glaze gives the buns a beautiful shine and keeps them from drying out.

Is Hot Cross Bun Dough Sticky?

Yes, hot cross bun dough is a little sticky, and that’s a good thing! The extra moisture helps keep the buns soft and fluffy after baking. But if the dough is so sticky that it’s hard to handle, here’s what to do:

Lightly flour your hands and work surface instead of adding more flour to the dough. Too much flour can make the buns dense.
As you knead, the dough naturally becomes smoother and easier to work with. Keep going for at least 5–7 minutes.
If the dough is still sticky after kneading, let it rest for 10–15 minutes before shaping the buns. This helps the gluten develop and makes handling easier.

Why Are My Hot Cross Buns Tight Or Dense?

Dense or heavy buns are usually caused by a few common mistakes. Here’s what could be going wrong and how to fix it:

Not enough kneading: Kneading develops gluten, which gives the buns structure. If the dough isn’t kneaded enough, it won’t trap air properly, making the buns dense.
Too much flour: If the dough feels dry, it means too much flour was added. The dough should be soft and slightly sticky, not stiff.
Old or inactive yeast: If the yeast isn’t foaming when mixed with warm milk and sugar, it won’t work. Always check that your yeast is fresh before starting.
Not enough rising time: If the dough hasn’t doubled in size before baking, the buns won’t be light and fluffy. Let the dough rise in a warm place for at least an hour.
Overbaking: If the buns stay in the oven too long, they can dry out and lose their softness. Bake just until golden brown, and check for doneness with a toothpick.

What To Serve With Hot Cross Buns?

Hot cross buns are delicious on their own, but pairing them with other foods can make them even better. Here are some tasty serving ideas:

Butter: Spread with plain or flavored butter (honey butter, cinnamon butter) for extra richness.
Jam or preserves: Strawberry, raspberry, or apricot jam adds sweetness that complements the spices.
Cheese: Cream cheese, brie, or sharp cheddar creates a sweet and savory contrast.
Eggs: Scrambled or poached eggs go well with toasted hot cross buns for a hearty breakfast.
Fresh fruit: Slices of banana, berries, or citrus fruits add freshness and balance.
Tea, coffee, or hot chocolate: A warm drink makes these buns feel even more special.

How To Store Hot Cross Buns?

To keep hot cross buns soft and fresh, store them the right way based on how long you need to keep them:

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

To bring leftover buns back to life, just pop them in a warm oven for a few minutes or toast them lightly. Adding a little butter or honey glaze before reheating also helps restore moisture.

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. While they won’t have the exact same fluffy texture as traditional yeast-risen buns, they will still be soft and flavorful. Here’s what to keep in mind:

Use self-rising flour or add baking powder: Self-rising flour already contains a leavening agent, but if using all-purpose flour, add about 1 tablespoon of baking powder per 2 cups of flour.
Use buttermilk or yogurt: These ingredients react with baking soda, creating air pockets that help the buns rise.
Knead lightly: Without yeast, the dough doesn’t need much kneading. Overworking it can make the buns dense.
Let the dough rest: Even though yeast isn’t involved, letting the dough sit for about 10–15 minutes before shaping helps improve texture.
Bake immediately: Unlike yeast dough, which needs time to rise, this version should go straight into the oven once mixed.

Why Did My Hot Cross Buns Turn Out Dry?

Dry hot cross buns can be disappointing, but the good news is that it’s usually easy to fix the problem for next time. Here are the most common reasons why they turn out dry:

Too much flour: Adding too much flour makes the dough stiff and dry. The dough should be slightly sticky but still manageable. If needed, lightly flour your hands instead of adding extra flour to the dough.
Not enough fat or liquid: Butter, milk, and eggs help keep the buns soft. If the recipe calls for these ingredients, be sure to use the correct amounts.
Overbaking: Baking too long or at too high a temperature can cause the buns to dry out. Keep an eye on them, and remove them from the oven once they turn golden brown.
Not storing properly: If buns are left uncovered, they lose moisture quickly. Store them in an airtight container or wrap them in plastic wrap to keep them fresh.

Can I Prepare Hot Cross Buns In Advance?

Yes, hot cross buns can be prepared ahead of time to save effort on busy days. Here are a few ways to do it:

Make the dough the night before: Prepare the dough, let it rise, then cover it tightly and store it in the fridge overnight. The next day, bring it to room temperature, shape the buns, let them rise again, and bake.
Freeze unbaked buns: After shaping the dough into buns, arrange them on a baking tray and freeze until firm. Transfer them to a sealed bag and store for up to 3 months. When ready to bake, let them thaw and rise before putting them in the oven.
Bake and freeze: Fully baked hot cross buns freeze well for up to 3 months. Let them cool completely, then wrap tightly before freezing. To serve, warm them in the oven or microwave until soft.
Glaze before serving: If making ahead, wait to brush the buns with glaze until they’re warm and ready to eat. This keeps them from getting sticky while stored.

Why Didn’t My Hot Cross Buns Rise Properly?

If your hot cross buns didn’t rise the way they should, there’s usually a simple reason. Here’s what might have gone wrong:

Old or inactive yeast: Yeast that is expired or not activated properly won’t help the dough rise. Always proof your yeast by mixing it with warm milk and sugar to see if it foams before adding it to the dough.
Milk or water was too hot or too cold: If the liquid is too hot, it can kill the yeast. If it’s too cold, the yeast won’t activate. The perfect temperature is lukewarm, around 100°F (38°C).
Not enough rising time: Yeast needs time to work. If the dough hasn’t doubled in size, give it more time, especially if your kitchen is cold. You can place the dough in a warm spot (like inside an oven with the light on) to help it rise.
Too much flour: A dry dough doesn’t rise well. Stick to the recommended amount of flour, and remember that the dough should be slightly sticky.
Over-kneading or under-kneading: Kneading too little means the gluten won’t develop properly, while kneading too much can make the dough too tight to expand. Aim for 5–7 minutes of kneading.

Variations Of Hot Cross Buns

Hot cross buns are delicious in their classic form, but there are many fun ways to change them up! Here are some tasty variations to try:

Chocolate Hot Cross Buns: Replace some of the flour with cocoa powder and add chocolate chips instead of dried fruit.
Cinnamon Apple Hot Cross Buns: Add finely chopped apples and extra cinnamon for a warm, fruity flavor.
Orange & Cranberry Hot Cross Buns: Use dried cranberries instead of raisins and add orange zest for a fresh twist.
Savory Hot Cross Buns: Skip the sugar and spices, and instead add cheese, herbs, or even bits of cooked bacon for a savory version.
Nutty Hot Cross Buns: Add chopped nuts like walnuts, pecans, or almonds for a bit of crunch.
Vegan Hot Cross Buns: Use plant-based milk, dairy-free butter, and flax eggs for a fully vegan version.

No matter how you make them, the key to great hot cross buns is using fresh ingredients, being patient with the dough, and enjoying the process!