Classic Springtime Hot Cross Buns

Classic Springtime Hot Cross Buns

There are many Hot Cross Bun recipes out there that give you the history of the buns and their religious connection, but I’m just going to share the recipe because they’re delicious and remind me of springtime. This particular Hot Cross Bun recipe is based on one from the Rumford Complete Cook Book from 1908. My edition is from 1948.

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Classic Springtime Hot Cross Buns

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  • Author: Retrogirl
  • Total Time: 2 Hours, 25 Minutes
  • Yield: 1216 1x


These light sweet buns are perfect for springtime, and are often associated with the Easter holiday



4 cups sifted all-purpose flour

1/3 teaspoon salt

1/2 teaspoon ground cinnamon

2/3 cup raisins, currants, and candied fruit–whatever you like

1/4 cup vegetable shortening

1/3 cup granulated sugar

1 package quick-rise yeast

1/4 cup lukewarm water

1 cup milk

1 egg, slightly beaten

Confectioner’s sugar and heavy cream for the frosting


Sift flour, salt, and cinnamon into a large bowl, then add fruit.

Scald the milk with the shortening and sugar, then cool to lukewarm.

Sprinkle the yeast over the warm water, and let it bloom for ten minutes. Add it to the milk mixture, along with the egg.

Make a well in the center of the flour mixture, then pour in the wet mixture and combine into a dough. Knead for 7-8 minutes, or 4-5 minutes with a dough hook and your electric mixer.

Cover with plastic wrap and let the dough rise in a warm place until doubled in size–approximately one hour.

When risen, divide the dough into 12-16 portions and form into rolls. Place them on a parchment-covered sheet and let rise again, 30-40 minutes.

Bake at 400 degrees 15 minutes, brush with milk or a beaten egg white, and bake an additional 5-10 minutes.

When cool, make a stiff frosting of confectioner’s sugar mixed with a bit of heavy cream, and pipe a cross shape onto the top of each bun.


To scald milk, pour it into a saucepan and bring it to just under a boil. When bubbles are forming around the edge of the pan, it’s ready. Let it cool 10 minutes before using in your recipe.

To proof the dough/let it rise, I like to use the Warmer setting on my oven, but any warm spot, out of drafts will do. I recently ready an article by someone who has a cooler kitchen, and had trouble getting her dough to rise. She now runs a cycle in her clothes dryer, and then sets the dough inside to proof. Whatever works, my loves!


  • Prep Time: 2 Hours
  • Cook Time: 20-25 Minutes
  • Category: Baking
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