Hot Cross Buns Recipe: Easy Homemade with Orange Zest and Raisins

Let me tell you, the scent of freshly baked hot cross buns wafting through my kitchen is one of those sensory experiences that just stops you in your tracks. Imagine the gentle warmth of golden dough, the sweet burst of raisins, and the citrusy zing of orange zest swirling together in the air—honestly, it’s enough to make anyone’s mouth water. The first time I ever made these tender hot cross buns with orange zest and raisins, I was about knee-high to a grasshopper, watching my grandma knead dough at the worn wooden table. She’d hum old songs, sprinkle flour everywhere, and always hand me the first warm bun straight from the oven (with a wink, of course).

That first bite—soft, pillowy bread, juicy raisins, just a hint of spice and bright orange—was pure, nostalgic comfort. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Over the years, this hot cross buns recipe has become our family’s staple for Easter brunch, rainy weekends, and honestly, any day we need a little cheering up. I stumbled upon the secret of adding orange zest during a bake sale trial run (I’d run out of lemon and thought, “why not?”) and now, I can’t imagine them any other way.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Even my neighbor—who swears she’s not a “sweet bread person”—asked for seconds. Let’s face it, these buns are dangerously easy to love and dangerously easy to make. They’re perfect for sharing at potlucks, gifting during the holidays, or brightening up your Pinterest board with their golden tops and signature white crosses. I’ve tested this hot cross buns recipe more times than I can count (in the name of research, of course) and every batch feels like a warm hug. Whether you’re an old pro or a newbie with flour on your nose, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Honestly, if you’re searching for the ultimate hot cross buns recipe, you’ve landed in the right spot. Years of kitchen experiments and family taste tests have brought me to this version—soft, tender, and bursting with flavor. Here’s why these homemade hot cross buns with orange zest and raisins are a must-try:

• Quick & Easy: Comes together in under 2.5 hours, including rising time—perfect for busy mornings or last-minute baking urges.
• Simple Ingredients: No need for fancy flours or specialty items. Everything you need is probably already in your pantry.
• Perfect for Celebrations: Whether it’s Easter brunch, a cozy Sunday breakfast, or a holiday potluck, these buns steal the show.
• Crowd-Pleaser: Kids love the sweet raisins, adults rave about the citrus aroma. I’ve yet to meet a guest who didn’t go back for seconds.
• Unbelievably Delicious: The combination of orange zest and plump raisins takes the classic hot cross bun to a whole new level of comfort food.

What makes this hot cross buns recipe stand out from the rest? For starters, blending the orange zest directly into the dough infuses every bite with bright, tangy flavor—no bland spots here. The secret is a gentle knead and a patient rise, which gives these buns their cloud-like softness. I use a balanced blend of cinnamon and nutmeg for just the right hint of spice (not overpowering, but present). And let me tell you, swapping in golden raisins for half the regular ones adds a subtle caramel note that’s downright addictive.

This isn’t just another “hot cross buns recipe”—it’s my best version yet. It’s comfort food reimagined: healthier (with less sugar), faster (thanks to quick yeast), but still dripping with the same soul-soothing satisfaction. Whether you’re hoping to impress guests without a fuss, surprise your kids with a sweet treat, or just indulge in a little self-care baking, these buns deliver. It’s the kind of recipe that makes you close your eyes after the first bite and think, “This is exactly what I needed today.”

What Ingredients You Will Need

This hot cross buns recipe uses a handful of simple, wholesome ingredients to deliver bold flavor and that signature soft, slightly chewy texture. Most are pantry staples, and you can swap or substitute a few if needed (I’ll share those tips too). Here’s what you’ll need:

• For the Dough:
  • All-purpose flour (500g / 4 cups) – For soft but structured buns; King Arthur or Bob’s Red Mill work great.
  • Active dry yeast (2¼ tsp / 7g) – Quick-rise yeast is fine for faster results.
  • Granulated sugar (¼ cup / 50g) – Adds a gentle sweetness.
  • Milk, warm (1 cup / 240ml) – Whole milk gives richness, but dairy-free works too.
  • Unsalted butter, softened (4 tbsp / 56g) – For tender crumb and flavor (use vegan butter if needed).
  • Large egg, room temperature (1) – Helps bind and enrich the dough.
  • Salt (¾ tsp / 4g) – Balances flavors.
  • Ground cinnamon (1 tsp / 2g) – Warm spice note.
  • Ground nutmeg (½ tsp / 1g) – Just a hint for depth.
  • Orange zest (from 1 large orange, about 1 tbsp / 7g) – The star of the show! Adds brightness.
  • Raisins (¾ cup / 110g) – Plump and sweet; mix golden and regular for extra flavor.
• For the Crosses:
  • All-purpose flour (¼ cup / 30g)
  • Water (4-5 tbsp / 60-75ml) – Enough to make a thick paste.
  • Pinch of salt
• For the Glaze:
  • Apricot jam or honey (2 tbsp / 30ml) – For a sticky, shiny finish.
  • Water (1 tbsp / 15ml) – To thin the glaze.

If you’re missing something: swap regular raisins for currants or chopped dried cranberries, use lemon zest instead of orange in a pinch, or go dairy-free by using oat milk and vegan butter. For gluten-free hot cross buns, use a 1:1 gluten-free flour blend (I’ve tried Cup4Cup with decent results). You can skip nutmeg or cinnamon if you’re sensitive to spice, but honestly, they add so much warmth!

For best results, pick plump, fresh raisins and a juicy orange. If you want extra citrus punch, add another half tablespoon of zest. And when it comes to flour, I’ve found that unbleached, high-quality brands really do make a difference in texture.

Equipment Needed

• Large mixing bowl: For combining and kneading the dough. If you have a stand mixer, that works too.
• Measuring cups and spoons: Precision is key for bread recipes. I always double-check my flour!
• Kitchen scale (optional): For exact measurements—especially helpful if you bake often.
• Wooden spoon or dough hook: For mixing. I prefer a sturdy wooden spoon for the first mix, then dough hook for kneading in my mixer.
• Baking sheet or large rectangular pan: Lined with parchment paper for easy cleanup.
• Plastic wrap or clean kitchen towel: To cover the dough as it rises.
• Pastry brush: For glazing the finished buns.
• Piping bag or zip-top bag: For piping the flour crosses (snip the corner for a quick DIY version).

If you don’t have a stand mixer, don’t worry—hand kneading works just fine (and gives a great arm workout). For baking, any sturdy pan will do; I’ve used a rimmed cookie sheet, a glass casserole, and even a cast iron skillet with success. Budget tip: Dollar store measuring cups hold up well, just check for accurate markings. If your pastry brush is on its last legs, a clean silicone spatula works in a pinch. Keep your equipment clean and dry—especially the bowl—so your dough rises beautifully every time.

Preparation Method

1. Warm the milk: Heat 1 cup (240ml) of milk in a small saucepan or microwave until just warm to the touch (about 110°F / 43°C). Not hot! If it’s too hot, you’ll kill the yeast.
2. Activate the yeast: Sprinkle 2¼ tsp (7g) active dry yeast and ¼ cup (50g) sugar into the warm milk. Stir gently and let sit for 5-10 minutes. You’re looking for a foamy, bubbly surface—if nothing happens, your yeast is probably old (get fresh yeast and start over, trust me).
3. Mix the dough: In a large bowl, combine 4 cups (500g) flour, ¾ tsp (4g) salt, 1 tsp (2g) cinnamon, and ½ tsp (1g) nutmeg. Add the zest from 1 orange (about 1 tbsp / 7g) and ¾ cup (110g) raisins. Make a well in the center and pour in the milk/yeast mixture, 4 tbsp (56g) softened butter, and 1 large egg.
4. Knead the dough: Mix until a shaggy dough forms. Knead by hand on a floured surface for 8-10 minutes (or use the dough hook on medium speed for 6-7 minutes). The dough should be smooth and slightly tacky, but not sticky. If it’s too dry, add 1 tbsp milk; if too wet, sprinkle in a little more flour.
5. First rise: Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour (or until doubled in size). I tuck mine in the oven with the light on—it’s just the right cozy spot.
6. Shape the buns: Punch down the dough and turn it out onto a floured surface. Divide into 12 equal pieces (about 75g each). Shape each into a smooth ball by cupping your hand and rolling gently. Place buns on a parchment-lined baking sheet, leaving a little space between.
7. Second rise: Cover buns with a clean towel and let rise for another 30-40 minutes, until puffy and almost touching. Don’t rush this step—patience makes for fluffier buns.
8. Make the crosses: Mix ¼ cup (30g) flour, pinch of salt, and 4-5 tbsp (60-75ml) water to a thick paste. Spoon into a piping bag or zip-top bag, snip the tip, and pipe a line down the center and across each bun.
9. Bake: Preheat oven to 350°F (180°C). Bake buns for 22-25 minutes, until golden brown and hollow-sounding when tapped. Rotate halfway if your oven’s heat is uneven.
10. Glaze: While buns are hot, stir together 2 tbsp (30ml) apricot jam or honey with 1 tbsp (15ml) water. Gently brush over buns for a shiny finish. (Careful, hot jam can burn—ask me how I know!)
11. Cool and serve: Transfer buns to a wire rack. Let cool for at least 15 minutes before serving (the aroma will tempt you, but they’re even better slightly warm).

Troubleshooting: If dough isn’t rising, check your yeast and make sure your “warm spot” isn’t drafty. If buns are dense, knead a little longer next time. For raisins that sink, toss them in flour before adding to the dough. If crosses melt into the buns, your paste was too thin—thicken with more flour. For efficiency, prep the glaze while buns bake. And honestly, a little imperfection in the crosses just adds homemade charm.

Cooking Tips & Techniques

Baking bread can be a little intimidating, but these hot cross buns are forgiving if you follow a few tried-and-true tips. First, always use fresh yeast—nothing sinks a batch faster than old yeast that just won’t bubble. I learned this the hard way when my buns barely puffed up (talk about a kitchen letdown).

For ultra-tender buns, don’t rush the kneading. I once tried to shortcut with only five minutes; the result was dense, chewy rolls. Aim for 8-10 minutes by hand, or 6-7 with a mixer. If you’re multitasking, set a timer so you don’t get distracted (I’ve wandered off mid-knead and regretted it).

The rise is everything. I tuck my dough into the oven (off, just the light on) or a microwave with a hot mug of water beside it. Humidity and warmth help the yeast work its magic. If your kitchen is chilly, doubling the rise time is totally normal.

When shaping the buns, be gentle. Overworking can toughen the dough. If you want perfectly round buns, use a scale to portion each piece. For piping the crosses, don’t stress about perfection—a little wobble is endearing. And here’s a secret: brushing with jam while hot makes the buns glossy and locks in moisture.

Finally, let the buns cool on a wire rack so the bottoms don’t get soggy. If you want to serve them warm, pop them back in the oven for a few minutes. Consistency comes from practice, but honestly, even the “oops” batches taste wonderful.

Variations & Adaptations

There’s something magical about customizing a classic recipe to suit your mood, dietary needs, or seasonal ingredients. Here are a few favorite spins on hot cross buns with orange zest and raisins:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had success with Cup4Cup—just add an extra egg yolk for tenderness.
• Dairy-Free: Use oat or almond milk, and replace butter with vegan margarine. The flavor is still rich and satisfying, and the buns come out just as fluffy.
• Chocolate Chip: Replace half the raisins with semi-sweet chocolate chips. It’s a kid-favorite twist (and honestly, adults don’t complain either).
• Seasonal Fruit: In summer, swap out raisins for dried cherries, cranberries, or chopped apricots. The orange zest pairs beautifully with any tart fruit.
• Nut-Free: Skip any added nuts for allergy-friendly buns.
• Spiced: Double the cinnamon, add a pinch of ground ginger, or swap in pumpkin pie spice for autumn flair.

For a personal favorite, I once made a batch with lemon zest and dried blueberries—total hit at a friend’s brunch. If you prefer less sweetness, cut the sugar by half and add a splash more citrus. For a richer bread, knead in 2 tbsp sour cream with the butter. You can bake the buns as a pull-apart ring or in a muffin tin for mini versions. There’s no wrong way to make them yours!

Serving & Storage Suggestions

Hot cross buns are best served slightly warm, straight from the oven or gently reheated. Arrange them on a pretty platter, drizzle with a bit more jam if you like, and let folks pull them apart by hand (it’s half the fun). They pair beautifully with a cup of tea, coffee, or even a light citrusy mimosa for brunch.

For a complete spread, serve these buns alongside scrambled eggs, fresh fruit, and a tangy yogurt parfait. If you’re feeling extra, slice and toast leftovers for breakfast and spread with butter or cream cheese.

To store, let buns cool completely, then keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat frozen buns in the oven at 300°F (150°C) for 10 minutes or microwave for 15-20 seconds. The flavors deepen overnight, and the buns stay soft (thanks to the glaze). If you notice dryness, a quick steam in the microwave revives them nicely.

Nutritional Information & Benefits

Each bun (based on 12 servings) contains roughly 190 calories, 5g protein, 1.5g fat, and 36g carbs. The orange zest brings vitamin C, while raisins offer iron and natural sweetness.

This hot cross buns recipe is lower in sugar than many store-bought varieties, and you can adjust the sweetness to your liking. Using whole milk adds a bit of calcium, while swapping for plant-based options keeps things dairy-free.

Potential allergens include wheat, egg, milk, and raisins. For gluten-free or vegan needs, refer to the adaptations section. I love that these buns provide a homey treat without loads of processed ingredients—comfort food that feels a little lighter and fresher.

Conclusion

If you’re craving a soft, flavorful hot cross bun with a punch of orange zest and juicy raisins, this recipe is your ticket to bakery-style results at home. It’s easy enough for beginners, yet delivers a taste and texture that’ll surprise even seasoned bakers.

Feel free to tweak the spices, swap in your favorite dried fruit, or go all-out with a chocolate twist. I keep coming back to this recipe for its reliable rise, tender crumb, and the way the aroma fills my kitchen (it’s honestly like a warm hug).

Give these homemade hot cross buns a try, share your photos, or let me know your favorite variations in the comments! Baking is best when shared, so pass a bun to someone you love and enjoy the simple pleasure of homemade comfort. Happy baking!

FAQs

Can I make hot cross buns ahead of time?

Yes! Shape the buns, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30 minutes before baking in the morning.

Can I use instant yeast instead of active dry yeast?

Absolutely. Substitute instant yeast in equal amounts and skip the proofing step—just add it to the dry ingredients.

How do I keep my hot cross buns soft?

Don’t overbake and make sure to brush with glaze while hot. Storing in an airtight container helps retain moisture.

Can I freeze hot cross buns?

Yes, cool completely, then wrap tightly and freeze for up to 2 months. Thaw and reheat as needed.

What’s the best way to reheat leftover buns?

Warm in a 300°F (150°C) oven for 8-10 minutes or microwave for 15-20 seconds. Cover with a damp paper towel for extra softness.

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