Hot cross buns are a big part of our Easter tradition, and this homemade recipe brings that classic bake to your kitchen. These soft, fluffy spiced buns are made with brown sugar and mixed fruits, then finished with a traditional cross and a simple syrup glaze. With a few helpful baking tips, you’ll have warm, flavorful buns for Good Friday.
Hot Cross Buns
An Easter without hot cross buns doesn’t feel like Easter at all. There’s something about spring baking with yeast, watching the dough rise, and brushing that warm, glazed finish over freshly baked buns that makes the whole process feel just as rewarding as the first fluffy bite.
A traditional Guyanese hot cross buns recipe uses currants or raisins, but over the years, I started making mine with rum-soaked fruits, and I’m not going back! That’s the only change I’ve made. Everything else is exactly how my family made cross buns when I was growing up.
If you’re looking for an egg-free, dairy-free version, then you have to try my Vegan Hot Cross Buns next. I also have a recipe for Gluten Free Hot Cross Buns.
Why You’ll Love This Guyanese Hot Cross Buns Recipe
- Soft with a Light Chew: These buns bake up soft and fluffy with a lightly chewy texture, packed with warm spices, brown sugar, and bursts of dried fruit in every bite.
- A Meaningful Easter Tradition: Hot cross buns are a staple during Easter and Good Friday, and this version stays true to that tradition while reflecting how we’ve always made them at home.
- That Glossy, Glazed Finish: Brushing the buns with simple syrup right out of the oven gives them that signature shine and a subtle sweetness that sets them apart.
- Made the Way I Grew Up Eating Them: From the enriched dough to the dough cross on top, this recipe follows the same method my family used growing up, with room to swap in your preferred dried fruit.
- Better Than Store-Bought: Making them from scratch means no artificial flavors, just fresh, homemade buns that taste exactly how they should.
What are Hot Cross Buns?
Hot cross buns are lightly sweet, spiced buns traditionally made with currants or raisins and marked with a cross to symbolize the crucifixion. They originated in England and have long been associated with Good Friday, where they are eaten as part of Easter traditions. In Guyana, hot cross buns remain a meaningful part of Easter, often enjoyed fresh from the oven and served warm, sometimes with a slice of cheese.
Ingredients for Hot Cross Buns
The spices and soaked fruit are essential to the flavor of the buns.
- All Purpose flour: This is the structure of the bun.
- Yeast: Use active dry yeast to ensure the dough rises.
- Eggs: This binds together the ingredients.
- Butter: This enriches the dough.
- Warm milk: Ensure it’s not too hot or too cold. The ideal temperature is 110°F.
- Brown Sugar: This sweetens the dough and activates the yeast.
- Mixed Fruits: For added sweetness and texture, use currants, raisins, or whichever dried fruits you prefer.
- Ground Spices: Cinnamon and nutmeg add a warm taste to the buns.
- Granulated Sugar: Use this for your simple syrup glaze.
- Vanilla Extract: This flavors the glaze.
See recipe card for quantities.
How to Make Hot Cross Buns
I mix my cross buns dough in my stand mixer. It is quick and easy and I love it. I start by blooming the yeast, then I combine the yeast, butter, milk and eggs in the stand mixer. Then I add all the dry ingredients and let the mixer do all the work.
Once the dough comes together into a smooth ball, I let it proof for 45 minutes to an hour for beautiful, light, and fluffy cross buns.
Then punch down and knead the dough again into a smooth ball. Separate the dough into 9-12 pieces and knead each piece into a small ball.
You can roll the small dough ball cupped in your hand to help form a smooth round shape.
How to Make a Dough Cross for your Hot Cross Buns
Roll one of your dough balls into a flat disk and cut into strips to make the dough cross toppers.
Form a cross with two strips of dough.
Then place the kneaded small ball on top of the dough cross.
Then secure all four ends from the dough strip under the dough ball.
Sometimes after proofing (before baking) the tips of the cross dough will pull away from the bottom. To prevent this make sure your dough strips are long enough not to be too tight around the dough ball.
Bake up your cross buns and enjoy! And if the cross strips pull away during baking, don’t panic it actually bakes up to look more like a cross and less like an “x”.
Brush your cross buns with the syrup as soon as you take it from the oven and enjoy!
Different ways to add the cross to your Hot Cross Buns
There are a few different ways to add crosses on hot cross buns, and each method gives a slightly different look and texture. I prefer using a dough cross because that’s how I grew up seeing cross buns made in Guyana, but there are a few other common techniques you’ll see in many cross buns recipes.
1. Snipped or Cut Crosses
Some bakers simply snip the top of each bun with scissors or score it with a knife to form a cross.
This method is quick and practical, which is why it’s often used in bakeries.
2. Flour Paste Cross
A popular method is making a simple paste with equal parts flour and water, similar to a thick pancake batter. This is piped onto the buns just before baking, after the second proof, and creates that classic, visible cross once baked. You can pour the mixture into a zip-top bag, snip the corner, and pipe it neatly over each bun.
3. Icing Cross
Icing crosses are added after baking and are made with powdered sugar, a little warm water, and vanilla. This version is quite popular, though I personally find it a bit too sweet since the buns are already lightly sweet on their own.
No matter which method you choose, the goal is the same. A soft, spiced bun with that signature cross on top, best enjoyed warm with a slice of extra sharp cheddar cheese.
Storage
Hot cross buns can be made in advance and stored once they’ve completely cooled. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer storage. For the best texture, warm them slightly before serving to bring back that soft, fresh-from-the-oven feel. You can also freeze them for up to 2 months, then thaw and reheat when ready to enjoy.
Tips for the Best Hot Cross Buns
- Ensure your yeast is fresh. Properly activate it by proofing it in warm liquid with a pinch of sugar. The mixture should become frothy, indicating that the yeast is active.
- Do not over-knead the dough. If so, it may become tough and chewy.
- Allow the dough to rise in a warm place until it has doubled in size. This step is crucial for light and fluffy Guyanese cross buns.
- Divide the dough into equal portions for uniform baking. This helps all the buns cook evenly.
- Feel free to adjust the amount of fruits or spices to your personal preference.
Frequently Asked Questions
Guyanese hot cross buns are made with all-purpose flour, sugar, butter, eggs, milk, yeast, and spices, creating a rich and flavorful dough that is studded with currants or raisins. Glaze the buns with a mixture of water, granulated sugar, and vanilla extract for added sweetness and a polished finish.
Traditional hot cross buns get their distinctive flavor and aroma from warm spices like cinnamon and nutmeg. Dried fruit such as raisins or currants also adds sweetness and depth to the overall flavor.
These buns can be eaten as is or sliced in half and served Guyanese style with a thick slice of cheddar for a sweet and savory mesh of flavors. Alternatively, smear the sliced bun with butter, jam, or maple syrup.
Common mistakes include not letting the dough rise long enough, adding too much flour, and overbaking. These can lead to dense, dry buns instead of a soft, fluffy texture.
The white cross is usually made from a flour and water paste baked on top, or an icing added after baking. Some recipes use dough strips instead, which bake directly into the buns.
Hot Cross Buns Recipe
Equipment
- Stand Mixer
- Small Mixing Bowl
- Small Saucepan
- Baking Sheet
Ingredients
- 1 Packet Active Dry Yeast 1 tablespoon
- ¼ cup plus 1 tablespoon brown sugar
- ¼ cup warm water about 110 °F
- ¼ cup mixed fruits or currants or raisins
- 1 cup warm milk
- 2 eggs
- ¼ cup melted butter
- 4 cups flour
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 egg white
Simple Syrup
- ½ cup water
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a small mixing bowl, dissolve 1 tablespoon of brown sugar, in the warm water then add the yeast and mix in. Then set aside until the yeast blooms and has a 2 inch thick frothy top (about 5 minutes)
- Add ¼ cup of brown sugar to the warm milk and mix together until it dissolves. Then add to the bowl the stand mixer
- Next add the melted butter, eggs, fruits and yeast to the milk and sugar. Mix for a few seconds to combine. You can do this with the whisk attachment or a spoon
- Next sieve the flour, nutmeg, salt, and cinnamon together in a large mixing bowl
- Then increase the mixer speed to medium (number 2 speed) and add the flour mixture to the liquids about ½ cup at a time until all the flour is combined to form a soft dough
- Remove dough from the mixer and knead, on a floured surface, into a tight ball. Then place the dough ball into a greased bowl and let rise until the dough doubles in size (this should take about 1 hour)
- When the dough has doubled in size, punch down, then knead into a smooth ball. Divide the dough into 13 pieces. Use 12 pieces to form the buns and reserve 1 piece to create the dough crosses.
- Knead each of the 12 pieces into a small ball/bun/roll. Then roll out the reserved dough into thin strips. Use strips to form crosses on top of the buns (see instructions and images above)
- Next place the rolls on a greased baking pan and proof again for 30 to 45 minutes before baking
- Preheat oven to 350°F
- When ready to bake brush rolls with egg white and bake at 350°F for 20 to 30 minutes
- While the buns are baking make the simple syrup (recipe below)
- Once the buns have baked for 20-30 minutes and are golden brown, remove from the oven and brush immediately with the simple syrup. Then let cool for about 10 minutes and serve warm preferably with a slice of extra sharp cheddar cheese
Simple Syrup
- Combine sugar, water and vanilla extract in a small saucepan on high heat
- Bring to a boil, stirring constantly until sugar dissolves
- Boil for 3 to 5 minutes then remove from heat until syrup thickens a little then remove from the heat and set aside
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Jason Says
Hey an, because of you, i got inspired to make my own blog exactly about this subject see my blog, love your content and energy on youtube keep the videos coming. https://crossbuns.com
Anne Says
Turned out really well 🥰 my family loved it. Thanks Althea. Saving this recipe for future baking 🩵🩵
Anne Says
Turned out really well 🥰 my family loved it. Thanks Althea. Saving this recipe for future baking 🩵🩵🩵
Joy Says
Can replace milk with coffee creamer?
Kay Says
Hubby isn’t a fan of fruit. Switched them for some crushed walnuts. Went down a treat! As always, lovely recipes!!
Althea Brown Says
Yay. So glad you made it your own!
Sarah Martin Says
I’m Guyanese and this recipe did not disappoint. I used this recipe 2 days ago and the buns came out lovely and soft. Tasted like the traditional Guyanese cross buns. I look forward to using this recipe again!
Amanda Says
There is only a tbsp of sugar in the dough?
Althea Brown Says
No there is 1/4 cup of brown sugar plus 1 tablespoon. I just updated the instructions. Good catch. Thank you!
Angelicque Eastman owhoka Says
These were delicious. Thank you.
Sisiscarlett Says
Just realised I made these last year as well. Delicious. Thank you.
Althea Brown Says
Love it!
Jennifer Says
Hello!!
Just wanted to let you know that I tried your recipe. I found it was really easy to follow as I’m not a baker 🙂 and your video was helpful as well. My cross buns came out soft (and stayed soft the next day!) and tasted delicious 🙂 I will definitely check out your other recipes. Thank you ????
Metemgee Says
Thank you for sharing. I still have 2 cross buns sitting on my kitchen counter. Still soft and competing with the banana bread I made last night.
Reanna Says
Awesome Recipe. The cross buns came out really well. Thanks for sharing your recipe 🙂
Metemgee Says
You’re welcome.
Alana Says
My mum’s recipe is similar to yours. However, she adds 1/2 tsp ground clove and a touch of essence to her mixture. She also uses coconut milk instead of regular milk and excludes the eggs.
Javid Samad Says
Sounds richer 🙂