Hot Cross Buns Recipe Easy Homemade with Zesty Orange Glaze

Let me tell you, the scent of warm spices mingling with fresh orange zest wafting from my oven is enough to make anyone’s mouth water and heart flutter. The first time I baked these cozy traditional hot cross buns with zesty orange glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bring her own batch every Easter Sunday, and the smell of those spiced buns filling the kitchen is one of my fondest memories.

I stumbled upon this recipe on a rainy weekend, hoping to recreate that nostalgic warmth and comfort. Honestly, I wish I’d discovered this easy homemade version years ago! My family couldn’t stop sneaking the buns off the cooling rack (and I can’t really blame them). You know what makes these hot cross buns dangerously easy? The bright zing of the orange glaze that cuts through the sweet spice, turning each bite into pure, nostalgic comfort.

Let’s face it, this hot cross buns recipe is perfect for potlucks, a sweet treat for your kids after school, or brightening up your Pinterest cookie board when you want to wow without fuss. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting around the holidays. If you want that warm hug in food form, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Over the years of baking and sharing this hot cross buns recipe, I’ve learned a few things that make it stand out from the crowd. It’s not just another cinnamon bun with a cross on top—this recipe has a soul, thanks to the zesty orange glaze and soft, pillowy texture that feels like a cozy blanket for your taste buds.

• Quick & Easy: Comes together in under 2 hours from start to finish, making it perfect for busy mornings or last-minute celebrations.
• Simple Ingredients: No fancy grocery trips needed; you likely already have these pantry staples on hand.
• Perfect for Easter & Beyond: Great for holiday brunches, cozy dinners, or anytime you want a little sweet spice in your life.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—your guests will be asking for seconds!
• Unbelievably Delicious: The soft crumb with a perfect chew and that bright, tangy orange glaze is the kind of combo that makes you close your eyes after the first bite.

This recipe isn’t just good—it’s the kind that makes you feel like you’re holding a warm tradition in your hands. With a perfectly balanced spice blend and a clever twist of orange in the glaze, it turns classic comfort food into a memorable delight. It’s comfort food reimagined—faster, simpler, but with the same soul-soothing satisfaction. Whether you’re impressing guests or just treating yourself, this recipe has your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, but the fresh orange zest and juice add that zing that makes a difference.

• For the Dough:
  • 3 1/2 cups (440g) all-purpose flour (I prefer King Arthur for best texture)
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (freshly grated if possible)
  • 1/2 tsp salt
  • 1 cup (240 ml) whole milk, warmed (use dairy-free milk like oat milk if needed)
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 3/4 cup (110g) raisins or currants (soaked in warm water for 10 minutes for plumpness)
• For the Cross Paste:
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (80 ml) water
• For the Zesty Orange Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh orange juice (about half an orange)
  • 1 tsp finely grated orange zest
  • 1/2 tsp vanilla extract (optional but adds depth)

Pro tip: Look for firm, small-curd cottage cheese for best texture—just kidding, no cottage cheese here! But seriously, soaking your raisins helps keep the buns moist and tender. If you’re feeling adventurous, swap the raisins for chopped dried apricots or cranberries for a seasonal twist.

Equipment Needed

• Large mixing bowl – for combining and proofing the dough
• Stand mixer with dough hook (optional but saves your arm) or sturdy wooden spoon
• Measuring cups and spoons – accuracy is key here!
• Baking sheet lined with parchment paper
• Small bowl for making the cross paste
• Pastry bag or zip-top bag with corner snipped for piping crosses (you can also use a small spoon if you’re old school)
• Cooling rack – helps keep buns from getting soggy

If you don’t have a stand mixer, no worries—mixing by hand works fine. Just be prepared for a bit of an arm workout. For budget-friendly options, parchment paper liners come in handy and can save cleanup time.

Preparation Method

1. Activate the yeast: Combine warm milk (about 110°F/43°C), sugar, and yeast in your mixing bowl. Let it sit for 5-10 minutes until foamy and bubbly. If it doesn’t foam, your yeast might be dead—start over!
2. Mix dry ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt.
3. Combine wet and dry: Add the melted butter and egg to the yeast mixture, then gradually stir in the dry ingredients. Mix until a sticky dough forms.
4. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. (If using a stand mixer, knead with a dough hook on medium speed for 5-7 minutes.) The dough should be soft but not too sticky.
5. Add raisins: Drain the soaked raisins and gently knead them into the dough until evenly distributed.
6. First rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
7. Shape buns: Punch down the dough and divide it into 12 equal pieces (about 70g/2.5 oz each). Roll each into a smooth ball and place them on a parchment-lined baking sheet, leaving a couple of inches between each.
8. Second rise: Cover the buns loosely with a towel and let them rise for another 30-40 minutes until puffy.
9. Make the cross paste: Mix the 1/2 cup flour and 1/3 cup water until smooth. Transfer to a piping bag and pipe crosses over each bun. Don’t worry if they’re not perfect; rustic is charming!
10. Bake: Preheat your oven to 375°F (190°C). Bake the buns for 18-22 minutes or until golden brown and hollow-sounding when tapped.
11. Prepare glaze: While the buns are baking, whisk together powdered sugar, orange juice, zest, and vanilla extract until smooth.
12. Glaze buns: Remove buns from the oven and immediately brush the orange glaze over the hot buns. This creates a shiny, tangy finish that’s irresistible.
13. Cool and enjoy: Transfer buns to a cooling rack. Let them cool slightly before digging in, or honestly, enjoy warm with a pat of butter.

Quick tip: If your dough feels sticky during kneading, sprinkle a little more flour but be careful not to add too much—too dry and the buns turn tough. Also, make sure your oven’s temperature is accurate; an oven thermometer is a baker’s best friend!

Cooking Tips & Techniques

Let’s talk about some insider tips that make this hot cross buns recipe shine. First, the key to those soft, fluffy buns is a well-developed gluten network, so don’t rush the kneading. A good 8-10 minutes by hand (or 5-7 with a mixer) makes all the difference.

One common mistake is overbaking. If you leave the buns in too long, they dry out quickly, especially after glazing. Keep an eye on the color—they should be golden, not dark brown.

Multitasking tip: While the buns do their second rise, whip up your glaze. This saves time and keeps everything flowing smoothly. Also, use fresh orange zest for the glaze; pre-grated stuff just doesn’t pack the same punch.

From personal experience, I once forgot to soak the raisins and ended up with dry, chewy bits. Soaking infuses moisture and plumps them up nicely. Lastly, brushing the glaze while buns are hot locks in moisture and adds that irresistible shine.

Variations & Adaptations

Feeling like mixing things up? Here are some variations I’ve tried (and loved!):

• Gluten-Free Option: Substitute the all-purpose flour for a gluten-free blend that includes xanthan gum. The texture will be slightly different but still delicious.
• Vegan Version: Use plant-based milk and coconut oil instead of butter. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Seasonal Twist: Swap raisins for chopped dried cranberries and add a pinch of ground cloves for a festive holiday vibe.
• Cooking Method: For a softer crust, cover the buns with foil halfway through baking or bake them in a covered Dutch oven.
• Flavor Boost: Add 1 tsp vanilla extract to the dough for an extra layer of warmth.

Personally, I once added chopped candied ginger to the mix for a spicy zing that paired beautifully with the orange glaze—highly recommend if you like a little kick.

Serving & Storage Suggestions

These hot cross buns are best enjoyed warm, fresh out of the oven or gently reheated. Serve them with a pat of butter or a smear of cream cheese for that extra touch of indulgence. They pair wonderfully with a cup of strong black tea or a bright cup of coffee.

Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, pop frozen buns into a 350°F (175°C) oven for 10-12 minutes or microwave for 20-30 seconds wrapped in a damp paper towel to restore softness.

Fun fact: The flavors actually deepen if you let the buns sit overnight under wrap—give it a try if you have the patience!

Nutritional Information & Benefits

One cozy hot cross bun (about 90g) contains roughly 200-220 calories, with moderate carbs and a touch of fat from the butter. The raisins bring natural sweetness and a bit of fiber, while the orange zest adds vitamin C and antioxidants.

This recipe can be adapted for gluten-free or vegan diets, making it a friendly option for various dietary needs. Just keep in mind the presence of wheat and dairy if you have allergies.

From a wellness perspective, these buns offer a comforting treat that’s not loaded with artificial ingredients—perfect for when you want to indulge without guilt.

Conclusion

So there you have it—your go-to cozy traditional hot cross buns recipe with a zesty orange glaze that’s easy to make and impossible to resist. Whether you’re baking for a holiday, a weekend brunch, or just because, these buns bring warmth and joy to the table. Customize them with your favorite dried fruits or spices, and don’t be shy about experimenting with the glaze.

I love this recipe because it connects me to those sweet memories of family and tradition, while still feeling fresh and doable in my busy life. Now it’s your turn to make it your own—drop a comment below if you try it, share your twists, or ask questions. Happy baking!

Frequently Asked Questions

Can I make hot cross buns ahead of time?

Yes! You can prepare the dough and shape the buns the night before, then refrigerate them covered overnight. Just bring them to room temperature before baking.

What if I don’t have fresh oranges for the glaze?

You can use bottled orange juice, but fresh zest really brightens the flavor. If you must, add a tiny splash of lemon juice to mimic that tang.

How do I store leftover hot cross buns?

Store in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat before serving for best texture.

Can I use dried cranberries instead of raisins?

Absolutely! Dried cranberries or chopped dried apricots work great and add a nice twist.

What’s the secret to a soft, fluffy bun?

Proper kneading and allowing enough time for the dough to rise are key. Also, brushing on the glaze while the buns are hot keeps them moist and tender.

Print