Traditional Spiced Hot Cross Buns

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There’s just something magical about a batch of Traditional Spiced Hot Cross Buns coming out of the oven especially when you’ve had one of those days. You know, the kind where the dryer smells like it’s burning, the washing machine drain pipe is frozen, and somehow the hot water smells burnt (yep, that’s a thing). These buns? They won’t fix your appliances, but they will fix your mood.

Warm, fluffy, and spiced just right, these little buns of joy come with a comforting aroma and a nostalgic flair perfect for holidays, brunches, or honestly, any random Tuesday when life needs a sprinkle of cinnamon and a hug in bread form.

Why You’ll Love These Traditional Spiced Hot Cross Buns

If you’ve been craving that cozy, straight-from-the-oven bakery experience without the price tag or the pants you’re in the right place. These buns are:

Soft and buttery, with just the right amount of chew.
Packed with warm spices and hot fruit (aka, raisins or currants don’t knock ’em till you’ve tried ’em).
Finished with a classic flour cross and a sweet, citrusy glaze.

Whether you’re reliving childhood Easter memories or just need a comforting bake that makes your house smell like Grandma’s (in the best way), this recipe is for you.

Ingredients You’ll Need

Here’s a little peek at what goes into the magic:

Milk & yeast for that soft, pillowy texture.
Brown sugar and butter for richness.
Vanilla, cinnamon, nutmeg, and allspice to warm things up.
Flour & eggs for structure and heartiness.
Raisins or currants aka the “buns and stuff” that bring it to life.
A simple flour-and-water paste for the iconic cross.
A touch of orange icing to seal the deal.

You’ll find the full list of ingredients and exact measurements in the recipe card below.

Step-by-Step: How to Make Traditional Spiced Hot Cross Buns

Start with the Dough

Warm your milk until it feels like a cozy bath (around 110°F). Mix it with your yeast and a little granulated sugar. Let it sit and get foamy this is the yeast saying, “I’m alive and ready!”

Add brown sugar, softened butter, vanilla, eggs, and salt. Toss in your spices cinnamon, nutmeg, allspice and stir in about half the flour. Mix until everything starts coming together, then add the remaining flour and your raisins or currants. Knead by hand or with a dough hook for about 5–6 minutes, until it’s smooth and elastic (like a good yoga stretch).

Place it in a greased bowl, cover, and let it rise for 1–2 hours, or until doubled in size.

Shape and Second Rise

Once your dough has risen, punch it down (gently you’re not mad at it). Divide into 12–14 equal pieces and roll them into smooth little balls. Place them in a greased 9×13 pan or baking dish, leaving just a bit of space between each.

Cover and let rise again, this time for about 45 minutes to an hour. You’ll know they’re ready when they’re puffy and touching.

Time for the Cross

Mix your flour and water to make a thick, pipeable paste. Scoop it into a piping bag or zip-top bag with the corner snipped off. Pipe a cross over each bun. This is the classic touch that makes hot cross buns hot cross buns.

Bake and Glaze

Bake at 350°F (177°C) for 20–25 minutes or until golden brown and cooked through.

While they cool just a bit, whisk together your powdered sugar and orange juice to make the icing. Drizzle or pipe over each bun in the same cross pattern (if you’re feeling extra fancy).

Estimated Nutrition

Nutrition Facts (per bun):

Calories: ~230
Carbohydrates: 36g
Protein: 4g
Fat: 7g
Sugar: 14g
Fiber: 1g

Preparation Time:

Prep Time: 20 minutes
Rising Time: 2.5 to 3 hours
Bake Time: 25 minutes
Total Time: Approx. 3.5 hours (worth every second)

Cooking Tips for the Best Buns

If you don’t have brown sugar, you can use white sugar + a teaspoon of molasses.
No piping bag? A sandwich bag works just fine don’t let gadgets get in the way.
Don’t overdo the flour during kneading, or you’ll end up with tough buns (and nobody wants tough buns).

And if your dryer smells like it’s burning, don’t bake with it. Just saying.

How to Serve These Beauties

Serve your hot cross buns warm with a pat of butter or a smear of fruit preserves. They’re divine with tea or coffee, and equally delightful as a late-night snack when the house is finally quiet (and you can enjoy a moment to yourself without someone yelling “Mooooom!” from the other room).

Make Ahead & Storage

Make Ahead: You can prep the dough the night before and let it rise slowly in the fridge overnight. The next morning, just shape, rise again, and bake.

Storing Leftovers: These buns keep beautifully at room temperature in an airtight container for up to 3 days. To freeze, wrap tightly and store for up to 2 months. Just reheat in the oven or toaster for that fresh-baked taste.

A Little Story From My Kitchen

One Easter, I baked these hot cross buns on a whim because my kids saw them on a show and demanded “those buns with the X on top.” They had no idea what they were, but I gave it a go. Let’s just say, they disappeared faster than socks in the laundry (speaking of which, that washing machine drainpipe frozen issue was real that week). Now, they’re a spring tradition in our home even if spring in Minnesota still means snow.

FAQ Traditional Spiced Hot Cross Buns

Can I make these without raisins or currants?

Absolutely. If dried fruit isn’t your thing, skip it or swap with chopped dried apricots or cranberries. Even chocolate chips work (just don’t tell the purists).

My dough isn’t rising. What went wrong?

Check your yeast if it didn’t foam in warm milk, it might be expired. Also, if your kitchen is too cold (looking at you, Midwest), let the dough rise in a warm oven (turned off) or near a sunny window.

Can I use a bread machine?

You can mix and knead the dough in a bread machine on the dough setting. But shaping and baking should be done separately for the right texture and cross.

Why do my buns turn out dry?

Too much flour! Make sure to spoon and level your flour don’t scoop straight from the bag. And don’t overbake. Golden brown is the goal.

Can I double the recipe?

Yes! But you’ll need a bigger pan (or two). Keep an eye on bake time it might need a few extra minutes.

Is it okay if my icing is runny?

It’s totally fine. Just drizzle it or add a bit more sugar to thicken. It’s icing, not rocket science.

What if I want to skip the flour cross and just do icing?

Go for it. Purists may raise an eyebrow, but hey, you’re the boss of your buns.

The hot water smells burnt in my house can I still bake?

That sounds like a water heater issue (been there!). But yes, as long as the water is clean and safe to use, it won’t affect the dough. You can always use bottled or filtered water if you’re unsure.

Final Thoughts Traditional Spiced Hot Cross Buns

These Traditional Spiced Hot Cross Buns are more than just a seasonal bake they’re a little taste of comfort in every bite. Whether your dryer smells like it’s burning or you’re just battling a case of the weekday blues, there’s something magical about pulling warm buns from the oven, slathering on a bit of butter, and taking that first soft, spiced bite.

So go ahead gather your ingredients, pour yourself a cup of tea, and let your kitchen smell like the best bakery in town.

Ingredients and measurements are listed directly below in the recipe card. Happy baking!