Hot Cross Buns Recipe: Easy Fluffy Spring Brunch with Orange Glaze

Let me tell you, the aroma of freshly baked hot cross buns drifting through my kitchen on a bright spring morning is pure magic. Imagine the sweet scent of soft dough, warm spices, and plump currants swirling together, mingling with a zesty orange glaze that sparkles on top—honestly, it’s the kind of moment that makes you stop, close your eyes, and just soak it all in. The first time I ever made these fluffy hot cross buns with orange glaze, I was knee-high to a grasshopper, helping my grandma prep for Easter brunch. She’d let me shape the dough, swipe on the glaze, and of course—lick the spoon when nobody was looking.

I was instantly hooked. There’s something about biting into a pillowy, cinnamon-laced bun, still warm from the oven, that feels like a warm hug from someone you love. Years ago, I thought these buns were just for fancy occasions, but now they’re a staple for spring brunches and cozy family gatherings. You know what? I wish I’d stumbled upon this easy hot cross buns recipe much sooner—turns out, it’s dangerously simple and gives pure, nostalgic comfort every time.

My family can’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it’s for a holiday breakfast, a sweet treat for the kids, or just to brighten up your Pinterest cookie board, these buns hit that sweet spot between tradition and creative springtime flavor. Honestly, after testing this recipe more times than I’ll admit (in the name of research, of course), I can tell you it’s perfect for gifting, sharing, or keeping all to yourself. You’re going to want to bookmark this one—it’s a recipe that brings smiles, happy memories, and a little bit of spring sunshine into every bite.

Why You’ll Love This Hot Cross Buns Recipe

If you’ve ever hesitated to make homemade hot cross buns because they seemed fussy or complicated—let’s face it, I’ve been there—this easy, fluffy version with orange glaze is here to change your mind. Years of baking, tweaking, and not-so-glamorous kitchen fails have led me to this tried-and-true recipe that always delivers.

• Quick & Easy: These hot cross buns come together in under 2 hours, so you won’t be stuck in the kitchen all morning. Perfect for busy spring days or last-minute brunch plans.
• Simple Ingredients: You probably have everything you need in your pantry—no fancy flours or hard-to-find spices required. Just everyday baking staples and a fresh orange.
• Perfect for Spring Brunch: Their bright flavor and soft, fluffy texture make them ideal for Easter, Mother’s Day, or any spring gathering. They look gorgeous on a brunch table or nestled in a basket for gifting.
• Crowd-Pleaser: From toddlers to grandparents, these buns win over everyone. My husband (who usually claims to be “not a bread guy”) always sneaks two before anyone else gets a chance.
• Unbelievably Delicious: The orange glaze is a game-changer—sweet, tangy, and perfectly balanced against the warming spices in the buns.

What sets this hot cross buns recipe apart? The dough is enriched with milk and butter for extra fluffiness, and the orange glaze adds a bright, springy twist that’s not too sweet. Instead of dense, dry buns, you get a light, pillowy texture every time. Over the years, I’ve learned that letting the dough rest longer and using instant yeast gives consistent results, so even beginners can nail it.

This recipe isn’t just good—it’s the kind of treat that makes you close your eyes after the first bite. It’s comfort food for spring, reimagined to be faster, easier, and honestly, more crave-worthy than the classic. Whether you’re impressing brunch guests or just treating yourself, these buns make every day feel a little more special.

What Ingredients You Will Need

This fluffy hot cross buns recipe is all about simple, wholesome ingredients coming together for bold flavor and amazing texture. Most are pantry staples, and you can swap things around as needed without fuss.

• For the Dough:
  • 500g (about 4 cups) bread flour (plus extra for dusting)
  • 60g (1/4 cup) granulated sugar
  • 7g (2 1/4 tsp) instant yeast (I like SAF Red for reliability)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 60g (1/4 cup) unsalted butter, softened
  • 250ml (1 cup) warm milk (whole milk gives extra softness)
  • 2 large eggs, room temperature
  • 100g (2/3 cup) currants or raisins (soaked in warm water for 10 min and drained)
  • Zest of 1 orange
• For the Cross:
  • 60g (1/2 cup) all-purpose flour
  • 60ml (1/4 cup) water (plus more if needed)
• For the Orange Glaze:
  • 80g (2/3 cup) powdered sugar
  • 2-3 tbsp fresh orange juice
  • 1/2 tsp orange zest

If you need to swap out ingredients, here’s what works: Use almond flour for a gluten-free option, replace currants with chopped dried apricots for a twist, or swap in plant-based milk and butter for dairy-free buns. For best results with the orange glaze, I always reach for a juicy, sweet navel orange—those seem to give the brightest flavor.

Honestly, you can play around a bit. If you’re out of allspice, just bump up the cinnamon, or if you’re feeling springy, toss in some lemon zest instead of orange. In summer, fresh berries make a fun swap for the currants! This recipe is forgiving and friendly—you won’t need a chef’s pantry to get great results.

Equipment Needed

You don’t need fancy gadgets for these hot cross buns, which is one reason I love this recipe. Here’s what you’ll need:

• Large mixing bowl: For combining dough ingredients. A stand mixer is helpful but not essential.
• Stand mixer with dough hook (optional): Speeds things up and gives a super-smooth dough, but hand-kneading works too.
• Kitchen scale: For measuring flour (makes a big difference in bread recipes, trust me).
• Baking sheet or 9×13-inch (23x33cm) baking pan: For baking the buns. I’ve used both, and the pan gives taller buns while the sheet gives crispier edges.
• Parchment paper: For easy cleanup and non-stick results.
• Small piping bag or zip-top bag: For piping the flour cross. A spoon and steady hand work in a pinch.
• Small saucepan: For prepping the glaze.
• Wire cooling rack: To cool buns quickly and avoid soggy bottoms.

Honestly, I’ve made these with just a bowl and wooden spoon when I was in a pinch, and they still turned out great! If you use a stand mixer, keep it clean by wiping down after sticky dough batches. For budget-friendly gear, I grab parchment sheets in bulk—makes baking so much easier.

Preparation Method

1. Prep the Dough: In a large bowl, mix bread flour (500g), granulated sugar (60g), yeast (7g), cinnamon (1 tsp), allspice (1/2 tsp), nutmeg (1/4 tsp), and salt (1/2 tsp). Stir until combined.
   
   Sensory cue: The spices should smell warm and inviting.
2. Add Wet Ingredients: Make a well in the center and add softened unsalted butter (60g), warm milk (250ml), eggs (2), and orange zest. Mix with a wooden spoon or stand mixer until a rough dough forms.
   
   Prep tip: Milk should feel just warm to the touch—not hot, or it’ll kill the yeast.
3. Knead the Dough: Knead for 10 minutes by hand (or 6 minutes with a stand mixer). The dough should be smooth and springy, a little tacky but not sticky.
   
   Efficiency tip: Lightly oil your hands if dough is sticking.
4. Incorporate Currants: Add currants or raisins (100g) and knead another minute to distribute evenly.
   
   Troubleshooting: If fruit pops out, just fold it back in—no worries.
5. First Rise: Place dough in a greased bowl, cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, until doubled.
   
   Sensory cue: Dough should feel pillowy and leave a slight indent when poked.
6. Shape the Buns: Punch down dough and divide into 12 equal pieces (about 70-75g each). Roll each into a smooth ball and arrange in a parchment-lined pan, spaced just touching.
   
   Efficiency tip: Use a kitchen scale for uniform buns.
7. Second Rise: Cover loosely and let buns rise 45 minutes, until puffed and almost doubled.
   
   Sensory cue: Buns should look plump and soft.
8. Prepare the Cross: Mix all-purpose flour (60g) and water (60ml) to form a thick paste. Transfer to piping bag. Pipe a cross over each bun.
   
   Warning: Don’t make the paste too runny or it’ll spread.
9. Bake: Preheat oven to 375°F (190°C). Bake buns for 22-25 minutes, until golden brown and fragrant.
   
   Sensory cue: Tops should be deeply golden and buns sound hollow when tapped.
10. Make Orange Glaze: In a small saucepan, whisk powdered sugar (80g), orange juice (2-3 tbsp), and zest until smooth. Warm gently (don’t boil).
    
    Efficiency tip: Sift sugar for lump-free glaze.
11. Glaze the Buns: Brush warm glaze over hot buns right out of the oven. Let cool slightly before serving.
    
    Sensory cue: The glaze should set shiny and slightly sticky.

If buns look pale, bake 2-3 minutes longer. If they’re too dark, tent with foil halfway through. The biggest secret? Don’t rush the rises—let the dough do its thing for fluffiest results!

Cooking Tips & Techniques

Making hot cross buns can feel intimidating, but honestly, a few simple techniques make all the difference. Here’s what I’ve learned over the years (often the hard way):

• Use Warm, Not Hot, Liquids: Too hot and you’ll kill the yeast; too cold and the dough takes ages to rise. I aim for about 105°F (40°C)—just comfortably warm to the touch.
• Kneading Is Key: Don’t skimp on kneading. If you rush this, your buns might turn out dense. When in doubt, knead a minute longer—it’s worth it for that pillowy texture.
• Let Buns Rise Fully: Under-risen dough leads to heavy buns. I’ve made that mistake more times than I can count! Be patient during both rises—look for dough that’s doubled and feels springy.
• Hydrate Dried Fruit: Soaking currants or raisins in warm water (or even orange juice!) keeps them juicy and plump. Dry fruit can suck moisture from the dough, making buns tough.
• Piping the Cross: If you don’t have a piping bag, just snip a corner off a zip-top bag. Make the paste thick enough so it doesn’t run off the buns.
• Bake on Middle Rack: Too close to the heat and buns brown before they cook through. Middle rack = even baking.
• Multitasking Tip: While the dough rises, prep the glaze and line your pan. Makes things flow much smoother.

The best buns come from relaxed dough, gentle handling, and a bit of patience. Trust your senses—if the dough feels soft and elastic, you’re on the right track. And don’t worry if the crosses aren’t perfect; a little wobble just means they’re homemade!

Variations & Adaptations

Hot cross buns are endlessly customizable, which is half the fun! Here are some favorite variations you can try:

• Gluten-Free Hot Cross Buns: Substitute bread flour with a gluten-free blend (like Bob’s Red Mill 1-to-1 Baking Flour), and add 1/2 tsp xanthan gum for structure. The texture will be a bit different, but still soft and delicious.
• Vegan Hot Cross Buns: Use plant-based milk and butter, and swap the eggs for 1/4 cup unsweetened applesauce. I’ve tried this version for friends with allergies, and you know what—it’s just as fluffy.
• Spring Berry Hot Cross Buns: Sub out currants for 1/2 cup chopped fresh strawberries or blueberries. This makes the buns extra juicy and seasonal. In summer, raspberries are dreamy too!

Want a different spice profile? Go heavier on nutmeg, add cardamom, or even a pinch of black pepper for some zing. For a lower-sugar option, reduce the granulated sugar by half and skip the glaze—still tasty! If nuts are your thing, stir in a handful of chopped walnuts or pecans for crunch.

One of my favorite twists is using lemon zest and glaze instead of orange for a brighter, tangy flavor. And if you want to bake these in muffin tins, go for it! They’ll turn out as adorable “bunlets”—perfect for snacks. Honestly, don’t be afraid to play around and make these buns your own.

Serving & Storage Suggestions

These hot cross buns are best served warm, fresh from the oven, when the orange glaze is still glossy and fragrant. I love arranging them in a basket lined with a colorful napkin for brunch—extra points if you sprinkle a little more orange zest on top!

Pair with strong coffee, spiced chai, or a mimosa for springtime celebrations. They go beautifully with scrambled eggs, fresh fruit salad, or even a simple cheese board if you want to go savory-sweet.

For leftovers (if you have any!), store buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped buns up to 1 month—just thaw overnight and reheat in a low oven (300°F/150°C) for 7-10 minutes. To revive stale buns, a quick zap in the microwave (10-15 seconds) works wonders. The flavors deepen a bit as they sit, so day-two buns are often even more aromatic!

Nutritional Information & Benefits

Each fluffy hot cross bun (with glaze) contains approximately:

• Calories: 210
• Carbohydrates: 38g
• Protein: 5g
• Fat: 4g
• Saturated Fat: 2g
• Sodium: 150mg
• Sugar: 10g

Whole milk and eggs offer a bit of protein and calcium, while currants give a pop of fiber and antioxidants. The orange glaze adds vitamin C and natural sweetness—honestly, it feels like a small treat rather than a sugar bomb. If you go gluten-free or vegan, the nutritional values shift, but these buns can still fit into most balanced diets. Allergy note: Contains wheat, dairy, and eggs (unless adapted).

Personally, I love that these buns turn comfort food into a slightly healthier spring treat, especially if you use less sugar or swap in whole-wheat flour. They’re satisfying but not heavy, perfect for brunch or snack time!

Conclusion

If you’re looking for a hot cross buns recipe that’s fluffy, easy, and perfect for spring brunch—bookmark this one! Whether you’re a seasoned baker or just dipping your toes into breadmaking, these buns are forgiving, flavorful, and fun to make. The orange glaze gives them a zesty twist that feels like sunshine in every bite.

I truly love how this recipe brings people together—my family always gathers around the kitchen, sneaking tastes and sharing stories. Don’t be afraid to customize the spices, fruit, or glaze to suit your own style. Honestly, there’s no wrong way to enjoy these buns.

So grab your flour and oranges, and give these a try! Leave a comment below if you have questions, share your own bun creations, or tag me if you post on Pinterest—I can’t wait to see what you bake. Happy spring baking, friends!

FAQs

How do I know when my hot cross buns are fully baked?

Buns should be golden brown and sound hollow when tapped on the bottom. If in doubt, use a thermometer—190°F (88°C) inside means they’re done.

Can I make hot cross buns ahead of time?

Absolutely! Shape the buns and refrigerate overnight after the second rise. Bake fresh in the morning for brunch—just let them come to room temperature first.

Can I freeze hot cross buns?

Yes, wrap cooled buns tightly and freeze up to 1 month. Thaw overnight and reheat briefly before serving for best flavor and texture.

What if I don’t have instant yeast?

You can use active dry yeast—just dissolve it in the warm milk first, wait 5 minutes, then proceed with the recipe. Rising times may be a little longer.

Can I skip the orange glaze?

Sure! The buns are delicious plain or with a simple sugar syrup brushed on top. But honestly, the orange glaze adds a springy zing that makes them special!

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