I make these hot cross buns using an easy dough, filled with cinnamon, sweet raisins, and finished with a creamy icing. There’s no yeast, no boiling, no fancy mixer. You can bake them in the oven or in the air fryer!
Hot Cross Buns
Confession: Until I made homemade hot cross buns, I’d never had a hot cross bun before (although I did play it on my recorder in grade school!). While researching this recipe, I noticed the dough was very similar to my homemade Bagel Recipe, with the addition of raisins, cinnamon spice, and a glaze on top. I made my hot cross buns with the sugar on the lighter side, leaving the sweetness to the glaze, and we loved them.
Why You’ll Love This Hot Cross Buns Recipe
Serve these homemade hot cross buns on Easter morning with 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.
- Easy dough: The no-yeast dough is quick to make without fancy equipment. Even beginner bakers are going to ace this recipe.
- Lightened-up: I kept the buns themselves low in sugar, subbing in ingredients like egg whites and Greek yogurt for a lighter version of a classic.
- Iconic Easter food: Hot cross buns are a favorite Easter recipe. Their signature “cross” was originally made from light-colored dough, but I keep it easy and draw the cross with icing instead!
Ingredients You’ll Need
Here are all the ingredients for this easy hot cross buns recipe. See the recipe card below for the exact measurements.
- All-purpose flour, measured using the spoon and level method. Spoon the flour into the measuring cup, and level off the top with the back of a knife to avoid overmeasuring. You can also make this recipe with whole wheat flour or a gluten-free flour blend.
- Baking powder that’s fresh and not expired, otherwise the buns won’t rise.
- Raw sugar or granulated sugar.
- Cinnamon for a hint of cozy spice next to the raisins. You can swap cinnamon with nutmeg, cardamom, or another warm spice if you’d like.
- Kosher salt, or, if you’re using table salt, you’ll need slightly less.
- Greek yogurt, not regular yogurt, as it makes the dough too sticky.
- Raisins, currants, or dried cranberries. Leave these out if you’d prefer.
- Egg white, or a whole egg for an egg wash.
- Powdered sugar and milk (or water) to make the icing. Add a drop of vanilla extract for more flavor.
How To Make Hot Cross Buns
Make perfectly soft, spiced hot cross buns in three easy steps.
- Mix the dough. Whisk together the flour, baking powder, sugar, cinnamon, and salt until well combined. Then, cut in the yogurt and raisins using a fork. The dough will be crumbly. Turn the dough out onto a floured surface and knead it 10-15 turns, until it’s tacky but no longer sticky.
- Divide and bake the buns. Now, divide the dough into 8 same-sized balls. Place these on a lined baking sheet and brush the tops with the egg white. Bake the buns on the top oven rack at 375ºF for 25 minutes. They’ll need to cool for at least 30 minutes before you ice them.
- Add the icing. Whisk powdered sugar with milk (or water) in a bowl. Once smooth, fill a small ziplock bag with the icing and snip off one of the corners. Use the bag to pipe icing on top of the buns in a cross pattern.
Air Fryer Method
You can make hot cross buns in the air fryer! Preheat the air fryer to 325ºF. Prepare the buns as directed and bake them in batches, 11-12 minutes per batch, until baked through and golden. Cool and then ice the buns as usual.
Watch How to Make It
Tips for Perfect Hot Cross Buns
- Line the baking sheet. Use a Silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet.
- Bake on the top rack. This way, the buns won’t brown too much on the bottom.
- Greek yogurt instead of plain is essential. 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 avoid that brand for this recipe.
- If your dough is sticky, add more flour or use less yogurt.
- Scale as needed. You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
Frequently Asked Questions
Yes. To make these hot cross buns with self-rising flour, omit the salt and baking powder.
Yes! I tested this dairy-free a few different ways with success. 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.
What to Serve With Hot Cross Buns
Ever since I perfected this recipe, these lightened-up hot cross buns have become a staple at Easter brunch right along with our annual Baked Ham.
Brunch Dishes
Try these savory recipes at this year’s family brunch.
Small Bites
Hot cross buns are the perfect sweet treat next to these easy appetizers.
How to Store
- Store at room temperature. These hot cross buns are fine to store at room temperature for a day or two if you’ve used milk in the icing, and slightly longer if you used water. Move them to the fridge for longer-term storage.
- Freeze. You can freeze the unglazed buns for up to 2 months. Thaw the buns at room temperature before you ice them.
More Easter Recipes
Hot Cross Buns
Ingredients
- 1 cup unbleached all-purpose flour, whole wheat, or gluten-free mix (5 ounces)
- 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 375ºF.
- 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 to 325ºF 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.
