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Hot Cross Buns Recipe Easy Homemade with Vanilla Glaze Step by Step

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Soft, spiced hot cross buns dotted with juicy raisins or currants, topped with a sweet vanilla glaze. Perfect for Easter mornings or cozy family gatherings.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1/4 cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (55 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup (110 g) dried currants or raisins
  • Cream cheese or butter (optional, for brushing buns after baking)
  • For the Vanilla Glaze:
  • 1 cup (125 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) whole milk or cream

Instructions

  1. Activate the yeast by combining warmed milk (110°F / 43°C), active dry yeast, and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
  2. Whisk together flour, sugar, cinnamon, nutmeg, allspice, and salt in a large bowl.
  3. Make a well in dry ingredients; add yeast mixture, melted butter, and eggs. Stir until dough begins to form.
  4. Knead dough on floured surface for 8-10 minutes until smooth and elastic (or 6-7 minutes with stand mixer).
  5. Gently knead in dried currants or raisins.
  6. Place dough in greased bowl, cover, and let rise in warm spot for 1 to 1.5 hours until doubled.
  7. Punch down dough and divide into 12 equal pieces (~2.5 oz each). Shape into balls and place on parchment-lined baking sheet.
  8. Cover buns and let rise for 30-45 minutes until puffy.
  9. Mix flour and water to make thick paste; pipe crosses on buns.
  10. Preheat oven to 375°F (190°C). Bake buns 20-25 minutes until golden and hollow sounding when tapped.
  11. Whisk powdered sugar, vanilla extract, and milk or cream to make glaze.
  12. Brush buns immediately after baking with vanilla glaze.
  13. Cool buns on wire rack slightly before serving.

Notes

Warm milk to 110°F to activate yeast properly. Knead dough until elastic but not sticky. Brush buns with butter or cream cheese after baking for extra softness. Vanilla glaze seals in moisture and adds shine. Dough can be prepared the night before with a slow rise in the fridge.

Nutrition

Keywords: hot cross buns, homemade buns, vanilla glaze, Easter recipe, spiced buns, dried fruit buns

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