Hot Cross Buns

Catherine Cappiello Pappas


These hot cross buns are easy to make and quick- no yeast just self-rising flour!


☆☆☆☆☆ 0 votes

1 dozen
5 Min
30 Min


  • ·
    rum raisins:
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    1/3 cup raisins, chopped
  • ·
    zest of 1 orange
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    1 tsp. mixed berry marmalade
  • ·
    1 tblsp. culinary rum
  • ·
    1/2 tsp. maple syrup
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    1/4 cup fruit juice
  • ·
  • ·
    3 cups self-rising flour
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    1/2 tsp. salt
  • ·
    1/2 tsp. cinnamon
  • ·
    1/4 cup canola oil
  • ·
    1/4 cup brown sugar
  • ·
    1 egg
  • ·
    1 cup milk
  • ·
  • ·
    1 cup confectioner's sugar
  • ·
    1/4 teaspoon vanilla
  • ·
    1/4 - 1/2 teaspoon of milk

How to Make Hot Cross Buns


  1. Preheat oven to 350 degrees F.

    Grease a 3 qt. baking dish and set aside.

    Simmer, in a small sauce pan,over a medium heat all of the ingredients for the rum raisins. Remove from heat and transfer to a bowl and allow to cool.

    In a medium bowl, sift together flour, salt and cinnamon. Add oil, brown sugar, and egg. Mix well until well incorporated. Add the milk, half cup, at a time until a fine dough comes together. Add rum raisins and mix with your hands.

    Turn the dough onto a well-floured surface and knead until it all comes together and is smooth.

    Pull the dough apart making pool ball sized buns; the dough should make about 1 dozen hot cross buns.

    Brush each bun with an egg wash (1 egg white + 1 teaspoon milk or water).

    Bake for 25-30 minutes or until golden.

    Remove from the oven and transfer to a cooling rack.

    While buns cool, whisk confectioner's sugar, vanilla and milk to make a glaze. Add more sugar or milk until you get a thick consistency.

    Drizzle a cross pattern over each bun.

    Let the glaze set before serving.

    Enjoy with butter, cream cheese or jam!

Printable Recipe Card

About Hot Cross Buns

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collection: Easter
Other Tag: Quick & Easy

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