Hot Cross Buns are an Easter tradition. With the sweetness of cinnamon sugar and raisins, these buns are irresistible.
With Easter almost exactly one week away, I thought today would be the perfect day to post these Hot Cross Buns. We’re getting together with one side of our family this weekend and these buns have family get-togethers written all over them. What’s not to love when it comes to freshly baked rolls?
Hot Cross Buns are usually eaten on Good Friday, which is definitely more than appropriate, but I love the idea of serving these on Palm or Easter Sunday as well. They are so pretty and would complete any brunch menu.
I have had my fair share of these buns over the years, but this was my first time making them myself.
I remember having these around during Easter as a kid and I always got so excited when I first saw them. Until I remembered that there were raisins inside. Let’s just say I was somewhat of a picky eater and never understood why in the world my Mom had to add raisins to something that would be so much better without them.
Good thing I left little Kathi’s palate behind and learned to embrace them after all. These buns just wouldn’t be the same without the fruity component. Extra chewiness and sweetness should not be passed up by anyone :).
While working the raisins into the dough gave me a good laugh, my very favorite part was piping the crosses on top of each roll. I love the feeling of having accomplished something that I had always wanted to make and giving it the finishing touches. The icing is so thick and absolutely to die for.
I know it will be extremely hard for me to make these buns only once a year. There would be no complaint if these little guys somehow magically appeared on our dinner table every weekend.
There’s nothing like homemade buns. Worth every minute you spent in the kitchen. I promise.
Now tell me, do you have any fun holiday traditions/memories? Please share :).
Either way, hope you all have a fantastic weekend ahead. XOXO.
- 2 cups whole milk
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup golden raisins
- 1 large egg
- splash of milk
- 1. In a large saucepan, combine 2 cups whole milk, oil, and 1/2 cup sugar. Heat mixture until hot and sugar is fully melted, but don't bring to a boil. Remove mixture from stove and let stand for 20 minutes. Sprinkle yeast over the top. Stir with a fork and slowly add in 4 cups of flour. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour.
- 2. Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Stir until fully incorporated. Lightly flour your work surface and place dough on top.
- 3. Combine 3 tablespoons sugar with cinnamon.
- 4. Flatten dough and sprinkle with 1/3 of cinnamon sugar and 1/3 of the raisins. Fold into dough and flatten once again. Repeat two more times, until no more cinnamon sugar or raisins remain.
- 5. Divide dough into 18 portions and shape into balls. Place on a greased baking sheet and let rise in a warm place for another hour.
- 6. Preheat oven to 400 degrees F. Combine egg with a splash of milk and brush tops of rolls with a pastry brush. Place in the oven and bake for 15-20 minutes or until tops are nicely browned. Remove from oven and let buns sit on baking sheet until okay to handle and transfer to a wire rack to cool completely.
- 7. Once cooled, combine confectioners' sugar and milk. Icing should be fairly thick (it should not run off your fork or spoon, but should stick to it). Spoon icing into a piping or ziploc bag and pipe a cross on each roll.
- Buns will keep up to 3 days or up to 2 months stored in the freezer.