Hot Cross Buns

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Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!
Hot Cross Buns

Serve them Easter morning with some hard boiled eggs and fruit! More sweet brunch additions I love are No-bake Strawberries and Cream Crepe Cake, Honey lemon Bars, and Chocolate Drizzled Coconut Macaroons.

Confession, I have never had a hot cross bun, although I did play it on my recorder in grade school! But I looked at several recipes and noticed the dough was pretty similar to my bagel dough, with the addition of raisins, cinnamon and a glaze on top. I tested them out keeping the sugar on the lighter side, since the glaze on top adds more sweetness and we loved them. I guess you can call them bagel cross buns, if you wish!

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

How To Make Easy Hot Cross Buns

Tips for perfect hot cross buns:

  • Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet.
  • Bake them on the top rack so they don’t brown too much on the bottom.
  • Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great. Chobani has been giving people sticky dough, so I would stay away from that brand for this recipe.
  • If your dough is sticky add more flour or use less yogurt.
  • You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
  • To make them with self rising flour omit the salt and baking powder.

Tips for dairy-free hot cross buns:

I tested this dairy-free a few different ways with success.

  • You can use a thick dairy-free Greek yogurt, Kite Hill (blue label) was the brand I found and tested. This yogurt is not 0 Freestyle Points.
  • Use water instead of milk for the glaze.

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!
Print WW Personal Points
4.36 from 31 votes
Did you make this recipe?

Hot Cross Buns

230 Cals 10.5 Protein 46 Carbs 0.5 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Ingredients

  • 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
  • 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
  • 2 tablespoons raw sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt, use less if using table salt
  • 1 cup 0% Greek yogurt, not regular yogurt, it will be too sticky
  • 3 tablespoon raisins
  • 1 egg white, beaten (whole egg works fine too)

Icing (only half will get used)*:

  • 1/4 cup powdered sugar
  • 1 teaspoon milk or water

Instructions

Oven Method:

  • Preheat oven to 375F.
  • Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder, sugar, cinnamon and salt and whisk well.
  • Add the yogurt and raisins, mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 10 to 15 turns (it should not leave dough on your hand when you pull away).
  • Divide into 8 equal balls. Place on the prepared baking sheet.
  • Top with egg wash. Bake on the top rack of the oven for 25 minutes. Let cool at least 30 minutes before icing.

For the icing:

  • In a small bowl, whisk the powdered sugar with milk until smooth. Transfer to a small ziplock bag and cut the tip. Ice the tops of the rolls in a cross pattern.

Air Fryer Method:

  • Preheat the air fryer 325F degrees and set for 11 to 12 minutes.
  • Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.
  • Let cool at least 30 minutes before icing.

Video

Notes

*Since only half gets used on top, I deducted half of the sugar from the analysis.

Nutrition

Serving: 2buns, Calories: 230kcal, Carbohydrates: 46g, Protein: 10.5g, Fat: 0.5g, Sodium: 426mg, Fiber: 1.5g, Sugar: 16.5g
WW Points Plus: 5
Keywords: Air fryer dessert recipes, Easy Hot Cross Buns, Healthy Hot Cross Buns, Hot Cross Buns, Hot Cross Buns Recipe

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer! Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer! Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

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129 comments

  1. I think these are a very easy, very good tribute to a hot cross bun. They are not traditional hot cross buns, but I like what they are. I used Kirkland organic greek yogurt 0% because that’s all I had on hand, and it was a bit too sticky. The things I changed in the recipe include: currants instead of raisins because that’s what I had on hand; added the zest of one orange; used orange juice for previously zested orange for the liquid needed in the icing. I used much less greek yogurt than 1 cup. This might’ve had to do with the Kirkland greek yogurt, or the zest addition, or both. I wish I would have crowded my buns on the baking pan a bit more to get the tear and share look. It is important to make double the icing, as the recipe calls for, because it would be impossible to pipe the crosses on with half the amount. Will make again!

  2. I made these for Easter brunch. They were really easy to make and tasted delicious. The taste and texture was more like cinnamon raisin bagels versus (what I interpret as) buns, but they were still very good. I used Fage 0% greek yogurt and had no issues with the dough.

  3. I make these every year and I’m making them again! They turn out great and are a big hit every year.

  4. are you kidding with the hot cross buns 1 cup of flour and 1 cup of yogurt makes a sticky mess – this does not crumbles. Not sure why everyone likes this – needs more flour

    • I make this all the time, with no sticky mess, did you use Stonyfield Greek yogurt?

    • I never realized how much yogurt makes a difference until I got fage (stony field is hard to find near me) and it’s like night and day. I see why Gina always makes it a point to get a think Greek yogurt. 

      When I’ve used other yogurt it turns out super sticky and doesn’t bake well. 

  5. I made this for Easter this year and they were yummy! I would agree with others that the density is closer to a bagel than a traditional bun (which is more of a roll) but the flavor was nice enough and they were so easy that I would definitely make them again! Thank you!

  6. **and

  7. Good recipe! Dairy-free eaters don’t skip over her recommendation for the Kite Hill greek yogurt. I ended up using SO delicious unsweetened coconut yogurt. It was sticky in the kneading process (I just used more flour while kneading) anf a little chewy in the center after baking, but it still tasted good! Thanks.

  8. Hi Gina,

    This recipe sounds AMAZING! I just have one question for you…we are still sheltering at home so I don’t have access to any yogurt or any other fresh dairy & I want to make these for Easter dinner. Do you have any suggestions for any substitutes that you think would work such as shelf-stable silken tofu, almond milk &/or almond “buttermilk”, canned evaporated milk, or applesauce? I have coconut oil & Crisco butter flavored shortening, too. Please let me know if possible & thank you so much for sharing this yummy sounding recipe!! Happy Easter!!

  9. Recipe was easy to make and tasted fine, but not one I would make again. I think the bagel dough a bit chewy/tough to turn into hot cross buns.

  10. So Sad! I tried to make with 2% yogurt and followed another comment to add additional flower and baking powder and completely fell apart. I would recommend not deviating from the recipe.

  11. Do you know what song is used in the video? I need to play that on repeat to pretend I’m on a beach, eating these, while in quarantine!

  12. I tried to make this recipe today. I followed it exactly but found the dough to be a bit dry to try and knead. Could I use a little less flour? It is truly 1 cup + 5 ounces for the mix? Just wondering 

  13. I was wondering, does it have to be yogurt or could I substitute it with milk?

    • pretty sure it has to be yogurt, too much extra liquid is not right for the dough recipe and milk is all liquid.

    • Baking powder, like baking soda, works best with something slightly acidic to start the reaction that makes baked goods rise. Yogurt culture also help leaven the dough. I guess you could try buttermilk at half the amount of yogurt and see what happens.

  14. These were really good! Even though the texture is different than a yeast bun, they tasted exactly the same!