Spiced Hot Cross Buns (Overnight or Not)
This post may contain affiliate links. Please read my disclosure policy.
Spiced with a dash of nutmeg and freshly grated orange zest, these hot cross buns are perfectly sweet and such a treat! Find step-by-step instructions below for making hot cross buns from scratch two ways: same day or days beforehand.
Just as Holly’s challah can be twisted into babka and Nigella’s Danish pastry can be spiraled into croissants, Molly Wizenberg’s cinnamon buns can be rolled into hot cross buns.
Here, I’ve used Molly’s cinnamon bun recipe as a base, adding a few dashes of nutmeg as well as freshly grated orange zest, both of which impart the buns with warmth and spice.
These buns can be mixed and baked on the same day, but isn’t it more fun to pull a pan from the fridge, pop it in the oven, and tend to fussy toddlers relax with the paper while the smell of freshly baked sweet buns fills the air?
Find instructions for how to make hot cross buns from scratch two ways below: same day and days beforehand
PS: All of my favorite Easter Recipes right here. And remember: if you’re making a ham, don’t forget the ham sauce! Seriously, it’s the most delicious sauce ever.
PPS: I’ve updated this post with new photos, but I can’t get myself to delete this photo 🥰
Hot Cross Buns, Step by Step
Gather your ingredients: Flour, salt, sugar, instant yeast, nutmeg, orange (for the zest), milk, egg, and melted butter:
Place all of the dry ingredients in a large bowl:
And whisk to combine:
Whisk together the milk, egg, and melted butter:
Then add the wet ingredients to the dry ingredients:
Mix with a spatula until you have a shaggy dough ball:
Then turn the dough out onto a floured work surface, reserving the bowl …
… and knead briefly, about 60 seconds, until the dough comes together in a cohesive mass:
Return the dough to the bowl and slick with oil to coat:
Cover the bowl and let it rise in a warm or draft-free area for 2 to 3 hours:
The dough will not have doubled in volume, but it will be poofier and feel light to the touch:
Turn out onto a floured work surface:
Then divide each into 9 portions:
If you’d like to be precise, each portion should weigh roughly 101-102 grams:
Ball up each portion:
Then transfer to a buttered 9- or 10-inch baking dish:
At this point, you can let the dough rise at room temperature, or you can cover the pan or stick it in a large ziptop bag and place in the fridge overnight:
The following morning or the next, remove the pan from the fridge:
And let the dough rise at room temperature while the oven preheats the pan. The balls are ready for the oven once they are filling the pan and feel light to the touch. Brush with an egg wash:
Then bake @ 375ºF for 25-30 minutes:
Out of the oven, if you wish, you can brush the buns with a very simple orange glaze: I just the clementine I use for its zest, and stir in an equal amount of sugar (roughly 2 tablespoons juice and 2 tablespoons sugar):
Brushing the glaze over the just-baked buns gives them the loveliest sheen:
While the buns cool, make the icing for the cross: cream together cream cheese, confectioners sugar, vanilla and salt.
Using a ziplock bag with the corner snipped or a piping bag, pipe a cross across each bun:
Transfer to a board for serving, if you wish:
Variations: Hot Cross Buns with Currants or Raisins
If you wish to add currants or raisins, see the recipe notes for details. It’s simply a matter of adding 1 cup of either to the dry ingredients. You also can make smaller buns if you wish. See photos below:
Spiced Hot Cross Buns (Overnight or Not)
- Total Time: 18 hours
- Yield: 16 buns
Description
Spiced with a dash of nutmeg and freshly grated orange zest, these hot cross buns are perfectly sweet and such a treat! Find step-by-step instructions below for making hot cross buns from scratch two ways: same-day or days beforehand.
Notes:
- Updates! This post has been updated 4/10/2025 — please let me know if you have questions! In sum, I reduced the sugar from 1/2 cup to 1/3 cup, added orange zest (such a lovely flavor), added a brief knead (makes all the difference), and added a simple orange glaze made from the juice of the clementine I use for zest.
- Measure Accurately: For best results, please use a scale to measure.
- Warm Place to Rise: If you need a warm spot, preheat your oven for one minute, then turn it off — it shouldn’t get warmer than 100ºF or so and you should be able to press your hands on the grates without burning yourself. Place bowl of dough, covered, in this warm spot for 2 to 3 hours.
- Salt: If using a scale to measure, use 12 grams of whatever salt you are using. If you are using measuring spoons, use half as much if you are using Morton kosher salt or fine sea salt.
- If using active-dry yeast: Boil 1/3 cup of the milk and combine it with 2/3 cup cold milk — this should give you a nice lukewarm temperature. Test with your finger. Add a teaspoon of the white sugar and sprinkle the yeast over the top. Let stand for 15 minutes or until foamy. You can then whisk the egg into this mixture, and you can whisk in the melted butter, too, so long as it has cooled a bit. Then proceed with the recipe.
- Smaller Size Buns: In previous versions of this post, I divided the buns into 16 60-gram portions. If this is more appealing to you, go for it. You could also do 12 portions or really any size you like. There is something I find visually appealing about nine hot cross buns.
Ingredients
For the dough:
- 3½ cups (450 g) or more unbleached bread flour or all-purpose
- 1/3 cup (65 g) sugar
- 2 teaspoons (8 g) instant yeast, see notes above
- 2.5 teaspoons (12 g) Diamond Crystal kosher salt, see notes above
- zest of 1 clementine or orange
- nutmeg, about 1/4 teaspoon, or freshly grated, see instructions
- 1 cup (100 g) of dried currants or raisins, optional
- 1 large egg
- 1 cup (256 g) whole milk or 2%
- 4 tablespoons unsalted or salted butter, melted, plus more for greasing the pan
For the egg wash:
- 1 egg beaten with 2 teaspoons water
For the glaze (optional):
- juice of 1 clementine or orange to yield 2 tablespoons of juice
- 2 tablespoons of sugar
For the cross (See notes below for another option)
- 4 ounces softened cream cheese
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla
- pinch flaky sea salt
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Using a microplane grater, grate in nutmeg to taste (about 1/4 teaspoon). Using the grater again, zest the clementine into the bowl. Whisk to combine. Add the currants or raisins, if using, and whisk one last time to combine. Set aside.
- In a medium bowl, whisk the egg and the milk (no need to heat) together. Add the melted butter and whisk to combine.
- Add the milk-egg-butter mixture to the bowl with the flour mixture. Use a spatula to combine all ingredients until flour is absorbed and you have a shaggy dough ball. Turn the dough out onto a lightly floured work surface (reserving the bowl) and knead briefly, about 60 seconds, using flour as needed until you have a cohesive ball. Return the dough to the bowl and slick the dough lightly with olive oil, rubbing to coat.
- Let the dough rise: Cover the bowl with a lid, a cloth bowl cover, or plastic wrap. Let the dough rise in a warm draft-free area until it has puffed considerably and is light to the touch, 2.5 to 3 hours. (See notes above for creating a warm place for your dough to rise.)
- Portion and proof: Butter an 8- or 9-inch square or round baking pan. For easy removal of the buns, line it with parchment paper, too. Turn the dough out onto a lightly floured work surface. Sprinkle the surface of the dough lightly with flour; then, using a bench scraper, divide it into 9 equal portions (roughly 102 grams each; see notes above if you wish to make smaller portions). Using flour as needed, ball up each portion.
- Place the balls equally spaced into the prepared pan. At this point, you can cover the pan with plastic wrap or stick it in a large 2-gallon ziptop bag and place it in the fridge overnight; or, if baking immediately, let the buns rise again (covered) until they have puffed considerably and are squishing against each other, about 60 minutes (or more depending on how cold your kitchen is).
- Eggwash and bake: Preheat the oven to 375ºF. If you are doing the refrigerator rise, remove the pan an hour (if possible) before baking. Ideally, the buns should be puffed, filling the pan, and light to the touch but it’s fine if you don’t see much of a change — they will puff in the oven. Brush the rolls with the egg wash. Bake for about 25 to 30 minutes, or until the rolls are evenly golden brown.
- While the buns bake, make the optional glaze and the not-optional icing:
- The glaze: Juice the clementine or orange you used for zest in step 1. You need roughly 2 tablespoons of juice. Stir in 2 tablespoons of sugar with a spoon until it mostly dissolves.
- The icing: In a stand mixer or with a handheld mixer, beat the cream cheese with the confectioners’ sugar until combined. Add 1 teaspoon vanilla and a pinch of sea salt. (Alternatively, if your cream cheese is very soft, you can mix this with a spatula.) Taste, and adjust with more sugar and salt to taste. Transfer to a piping bag or small ziplock bag.
- Remove the buns from the oven and place on a cooling rack. Brush with the orange glaze immediately.
- Frost the buns: Let buns cool for at least 15 minutes before icing: Snip off a corner of the storage bag, if using, and pipe a cross over each bun. Serve immediately.
Notes
If you’ve made these previously and used and liked the confectioners’ sugar frosting, here’s the recipe:
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons milk or buttermilk
- pinch sea salt
- 1 teaspoon vanilla
- Stir confectioners’ sugar, milk, salt, and vanilla to form a glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
125 Comments on “Spiced Hot Cross Buns (Overnight or Not)”
Just wanted to say that these were amazing. I’ve been making Hot Cross Buns for years for Good Friday, but hated all the work in the morning. It is a blessing to have a recipe to make ahead and just pop in after the hour rise. I thought I maybe did something wrong because the dough didn’t rise much either in the first or on the counter, but they puffed up beautifully in the oven. My kids and husband said they were the best we’ve ever made, and that’s a lot of Hot Cross Buns recipes over the years! The only changes I made: Used 2 cups AP flour and 1.5 cups bread flour, skipped the egg wash, added mini chocolate chips to the dough, and a touch of cinnamon as well, and after brushing with the butter at the end I did sparkling sugar on top, which I think helped the crosses to stay in place. Thank you so much for this awesome recipe!
I’m so happy to hear this Christine! My kiddos love these, too … I don’t know what they would do if I added chocolate chips …. completely lose their minds 😍😍😍 Might have to try that next time. Love the idea of sparkling sugar, too.
Okay, this year I made them with cinnamon chips from King Arthur Flour and they were also amazing!!
Oh yay! So nice to hear this, Christine! I love this idea so much 🙂
Hello, I was wondering if it is possible to add dried fruit to this dough, such as currants. How much would you suggest and at what point in the recipe? Thank you!
Yes, absolutely! Add the currants with the flour. I think 1/2 to 3/4 cup is about right. You may want to adjust with more based on your results.
Hello Alexandra,
I’ve tried several bread recipes from you and they all turned out very well. My sisters and I love your bread recipes ( challah, focaccia).
I would like to also make this yummy recipe. In step 4, you said ” to briefly knead the dough until it all comes together and use flour as needed, but go light.” I am using a hand mixer, please tell me how many minutes to knead using a hand mixer on low speed? Thank you.
Also, if I add 2-3 tablespoon fillings ( ie. sweet coconut combined with butter and egg) inside each bun, do I adjust the baking temperature and how long should I cook the buns ?. Thanks
Hi Helen! So nice to hear this 🙂 I would mix 2-3 minutes at the most. Your filling sounds yummy! I wouldn’t adjust the temperature, and I don’t think you’ll need to adjust the time by much, but you may need to give it a few more minutes. I can’t say for sure because I haven’t done a filling, but just play it by ear. My guess is that 2 to 5 minutes more should do it.
Hi Alexandra,
I made this with coconut filling, and adding raisins & shredded coconut for another batch. It is SO SO FRACKING AMAZING !!! The texture is soft, fluffy, slightly chewy and slightly firm at the same time. My search is over for hot cross buns. I would give this recipe 10 stars if I could. I will use this recipe to add savory fillings. Thank you for such a delicious recipe and providing very clear instructions combined with video clip instructions. You have the talent to make bread baking to look so easy, with precise step by step instructions.
Amazing!! So nice to hear this, Helen. Thanks so much for reporting back. THe coconut filling sounds fabulous!
Hi Ali,
These look so delicious. Before I start, just wondering if I could make 9 rolls instead of 16? Fewer, bigger rolls would be preferable in our household.
P.S. I’m making that chicken with clementines this weekend for sure along with that carrot salad with quinoa. You keep variety in our lives!
Have fun with your family and please be safe.
Hi Leslie! Yes, absolutely, 9 big rolls will be lovely.
And yay for clementine chicken with carrot salad — that’s a perfect combination. And thank you for your kind wishes… we will be safe 💕💕💕
Do you think using egg replacer for the egg in the dough would work?
Hello Alexandra
I am considering making these Easter Sunday to share with elderly neighbours. You say to serve immediately but I won’t be able to deliver them immediately on finishing – will they still be good a few hours after baking and icing?
Nancy
Oh yes! Totally fine hours later.
Hello! I made these last year and the flavor was great, but they seemed a little heavy/dense. Any reason this might be? Though I read in the Simply Recipes hot cross bun recipe that adding less sugar (she uses 1/4 cup for the same amount of flour) makes a tender, light bun. Could less sugar have a similar effect in this recipe? Just wanting to nail it this year:) Thank you!
Yes, absolutely! Less sugar = lighter bun. Go for it! I think using 1/4 cup of sugar here would be just fine. You can use 2 tablespoons each of brown sugar and white.
Great recipe. Successfully adapted it by substituting 150g of starter for the yeast (probably ended up using 500 g of flour because of the extra liquid in the starter). I used used only a quarter cup sugar (mixture of white and raw) and added some sultanas. Baked at 200 degrees Celsius for about 20 minutes.
Really, really happy with the results – soft and fluffy.
So wonderful to hear this! Love this idea so much. Question: how long was your bulk fermentation? I’d love to try this!
About 12-14 hours at room temperature, but I think it took this long because I had forgotten to activate my starter. I then only waited a couple of hours after I fed it before I made the dough (as by this time it was midnight). Left it on the bench overnight and it had hardly risen by morning so gave it some TLC by wrapping the bowl with a tea towel and putting it inside a thick pillow case. By early afternoon, it had proofed nicely.
Also meant to say in my earlier comment that I love your sourdough focaccia recipe. Made it twice and turned out great both times.
Thanks so much for writing back and sharing all of these notes! I so appreciate it. And great to hear that the sourdough focaccia turned out well, too!
Hi! Would these buns be ok if i refrigerate them for 2 days instead of 1?
Should be fine! Be sure to cover the pan tightly with plastic wrap, and give the buns a good hour at room temperature before baking. Happy Easter!
For spice, try 2tsp of cinnamon and 1tsp of allspice. After first rise add 1 1/2 cups of choc chips or raisins. I didn’t know I could refrigerate overnight, it calls for half the yeast compared to making immediately so great tip.
Love all of these tips, Sara! Thanks for writing 🙂
Can raisins be added to the buns? If so, how/when would one do so?
Yes! Add them with the flour.
Hi Ali,
In the middle of winter, I found this recipe of yours and marked my calendar to make it this Easter. I would love to present it to my family in the same lovely white dish you used in your pictures. Would you be willing to share with us what the brand is and maybe a source for where to buy it? Thank you!
Hi Marion! So sorry for the delay here. The old links I had for this dish no longer work, but I found it on Williams Sonoma: Toulouse Tart Pan
Question: I’m going to an overnight visit with a friend and thinking it would be lovely to have made these ahead of time to share over coffee. How to go about this? Bake them, reheat them that morning and THEN put the X frosting on when they are warm?
Yes, I like your idea: Bake them, reheat them that morning and then put the X frosting on when they are warm. You can make the frosting ahead and place it in a ziplock bag so that it’s ready to go when it’s time.
Can this recipe be baked as individual buns on a baking sheet rather than altogether in a tray? I’ve never baked hot cross buns in a tray because I follow the tradition of my dad and the bakers that came before him. I’m excited to try new recipe but that part of it I just can’t get around.
I really love your recipes and the new baking techniques I’ve learned from you.
That should work! The buns will be crisper on the exterior due to the air circulating around them.
Alex, a question about spice. You make a point of keeping nutmeg minimal as spices can take over. I will use your recipe for these buns as you site is my go to, all your recipes are terrific. I do see many recipes adding cinnamon and allspice along with the nutmeg. Being you have decided to add the nutmeg when updating the recipe I wonder if you tried a bit of the other spices as well and determined they simply “came through too much”. I am happy I found currants on Amazon, that source has saved the day many times.
Hi! I actually have not experimented with other spices, but I did overdo it with the nutmeg in one batch, which the kids noticed — it definitely took over. That said, I don’t think cinnamon has the same affect. I think using a light hand with the nutmeg and allspice is important but that using a dash more cinnamon would be fine. Great to hear you found currants! I know others have been have had trouble. Happy Easter!
Alex, would you explain a bit about how to handle if baking day before. Should I reheat in a low or high oven, cool and then add the cross? Or should I complete them the day before and still heat in oven, will the cross melt if I do that? Maybe not reheat at all? I want to bake Easter Sunday but it is doubtful to fit our schedule. I would like bake Saturday to serve Sunday in the best condition possible. Thank you for pointing me right…always!
Hi! And Happy Easter! I would bake them fully on Saturday. On Sunday: reheat them at 350ºF for 10 minutes or so — just to warm them up and revive them; then add the cross. (The cross doesn’t melt when reheated but it does brown and doesn’t look as appetizing. I do reheat already crossed buns in my toaster oven, and it works fine, but it’s not ideal.)
Hi. Happy Easter! Last minute question (and I looked at ALL the comments before asking this 🙂 Can I double the recipe? Also, there is an ongoing debate in my household about an unopened bread machine v your peasant bread. I won’t let my husband open his impulse buy until he tries your super duper easy peasy deliciouso recipe!
Verity
I love that you have an unopened bread machine 🙂 🙂 🙂 So good. I am on team peasant bread, obviously, but I have actually never used a bread machine so I can’t really knock it! I think your plan is a good one: have your husband make the peasant bread first; then make the decision.
And yes, you can double it 🙂 Apologies for the delay here!
Would I be able to use buttermilk instead of the regular milk in this recipe?
Yes! I do find that when I use buttermilk in bread recipes that they don’t hold up as well in the fridge for long periods of time — overnight is fine, but not two days. Nothing to worry about if you are making the recipe start to finish in one day.
These look perfect for Easter! If I put the rolls in the fridge overnight can I pop them in the oven immediately the next day? Or should I let them sit out and proof longer at room temp before I put them in the oven?
That is so much!
Hi Anna! If you have time, let them sit at room temperature for at least one hour — it doesn’t matter, but I think the rolls are a little bit lighter when they have time to proof at room temperature for at least an hour (and up to 2 hours if you have time).
Thanks Ali! I meant to type thanks so much earlier…not that is so much.
I will let them sit for a few hours before baking. I can’t wait to eat them:)
Happy Easter!
Happy Easter Anna!
These have always turned out great for me, Ali. Just curious, though, if you’ve ever tried making them with the Tangzhong method? Maybe totally unnecessary, but I’m still curious. Thanks.
Great to hear, Leslie! Embarrassingly, I have never tried the Tangzhong method with any bread recipe… I know it’s wonderful… I will try sometime soon!
Love the addition of orange! I have two question. First, could some stretching and folding replace the kneading? Second, have you tried using cardamom in place of nutmeg – and if not, what are your thoughts? I see some have used cinnamon and allspice.
Thank you, Ellen
Hi Ellen! I actually tried stretches and folds and I think because of the high amount of sugar (this was when I was using 1/2 cup) the dough was just so fragile… it didn’t really improves with stretches and folds. I found this brief kneading, truly no more than 60 seconds, to be the most effective method.
I think cardamom would be delicious! I have a cousin in MN who sends me pulla bread from a Finnish bakery, and I am obsessed — it has cardamom in it. I tried using 1/2 teaspoon of cinnamon and didn’t like it. It was overpowering and gave the buns a different vibe. I say use the cardamom in place of or in addition to the nutmeg.
Thanks, Ali! This is super helpful.
Alex, would the optional confectioners sugar frosting still be applied as a cross with the pastry bag? Do either of the cross options solidify or at least surface dry or do both stay soft? Thank you. These are must this year.
Hi Denise, The cream cheese frosting as written will hold its shape for a very long time but it will still be soft — I’m not exactly sure what you mean by surface dry. I have not made the confectioners sugar one in ages, but it’s the kind of recipe that can easily be made thicker/more pipe-able by simply using more confectioners sugar. Let me know about the “surface dry” and I’ll clarify further 🙂
Alex, a second quick question. I didn’t find the orig post with 16 smaller buns. Did a 9×12 work for that or a large round? I think I want to do either the 12 or 16 for my purposes, knowing what pan works would help. Thanks.
Hi Denise! You can actually use the same size pan regardless of the size of the buns. I do think a 9-inch pan is best — the buns are very squished in an 8-inch pan — but either will work.
Ali, these are absolutely phenomenal. I will be making them every Easter going forward. Thank you!
Great to hear, Rachel! Thanks so much for writing and Happy Easter 🙂
Hi Ali!
I want to try making these using Stevia. I’ve never used artificial sweeteners before (especially in baking) & read (at the link below) that Stevia holds up in oven temps tested up to 392 F.
Do you have any experience with Stevia? The amount of sugar in this recipe is low (& you reduced it more … thanks!) which I love. Thing is, one of my loved ones — my grown up daughter 🙂 — has cut out sugar for health reasons & I’d love to find an alternative to use when they’re visiting.
https://stevitanaturals.com/blogs/blog/how-to-bake-with-stevia?srsltid=AfmBOoo3gIKRw6ywPNhaH30DCuYKiFNI_BzL1OcJ7U6mPcJBipt5h9Iw
Many thanks once again, & Happy Easter …
Anthea
Anthea, Happy Easter! And apologies for the delay here. I unfortunately have not ever baked with Stevia, so I don’t know how to advise. I hope you found something to bake for your daughter… poor things… it’s hard to make dietary changes, and I hope she’s handling the transition well 💕💕
Hi Alexandra, do you think whipped cream cheese could be used instead of regular cream cheese for the icing?
I do! Apologies for the delay here 🙂
I know that hot cross buns are known for being simple, not flavor-packed, but his had too much salt and too little other flavors for me. I made as written in April 2025 with the orange glaze, golden raisins, and salted butter (and reduced the salt to 10 grams), but I should have used unsalted butter and probably still kept the salt at 10 grams. I would increase the sugar back to 1/2 cup and probably add cinnamon somewhere, like the dough or the cream cheese icing or both. I didn’t add extra salt to the cream cheese frosting. A volume or weight measurement for the orange zest would be helpful. I own and use Pizza Night, am an email subscriber, and enjoy many of your other recipes ❤️.
Bummer to hear this, Hannah! What kind of salt are you using? I’m just surprised that they taste salty with 10 grams, which is on the lower end of the range of salt that could be used here: 2-3% the weight of the flour which is standard for bread recipes would be 9 to 13.5 grams. I do have a high salt tolerance but I am curious about the brand you used in case that has something to do with it. I have tried this recipe with cinnamon, and I didn’t like it — it was too overpowering for me and changed the vibe — tasted more like a cinnamon role. I think other spices like cardamom might be nice. Anyway, I’m really sorry these didn’t work out for you.
I used diamond crystal kosher salt, measured in grams, and Kerrygold salted butter. I DO tend to often think other savory foods have too much salt for my taste, but I’ve almost never thought a dessert recipe without modifications tasted too salty. I agree that cardamom would be a great addition! I usually make cardamom cherry rolls for Easter but wanted to try something less sweet this year; I just swung a little too far in the other direction.