Hot Cross Buns

This spiced, sweet bun is traditionally eaten on Good Friday, but any other day is good too! Made with our All-Purpose Flour Artisan Blend.
Note: this recipe was updated on 3/23/17. Ingredient amounts have changed.


    Yield: About 24 buns

    • 1¾ cup warm milk (105° max)
    • 5 tsp active dry yeast
    • 1 tsp sugar
    • 3½ cups Pamela's All-Purpose Flour Artisan Blend (490g)
    • ½ cup sugar
    • 1½ tsp ground allspice
    • ½ tsp cinnamon
    • 2 tsp salt
    • ½ cup plus 2 TBSP cold butter
    • 2 eggs, large
    • ⅓ cup dried cherries or other dried fruit, roughly chopped if large
    • ⅓ cup dried apricots or other dried fruit, roughly chopped if large
    • ⅓ cup dried currants
    • ⅓ cup golden raisins
    • zest of 1 orange, finely grated
    • zest of 1 lemon, finely grated
    • 2 TBSP oil for oiling hands and rolls
    • 3 TBSP superfine granulated sugar
    • 1 egg, large
    • 2 TBSP butter, very soft
    • ½ cup powdered sugar
    • 1 TBSP milk or orange juice


    In a small bowl stir together milk, yeast, and 1 tsp. sugar. Let mixture stand 5 minutes, or until foamy.

    In the bowl of stand mixer whisk together flour, allspice, cinnamon, salt, and 1/2 cup sugar. Cut butter into small pieces and cut into flour mixture until mixture resembles coarse meal. Lightly beat eggs together. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, cherries, and zests. Mix on medium until dough comes together, about a minute.

    Spray with non-stick spray and line a 9 x 13-inch pan with parchment. Divide dough into 15 equal pieces (about 105 gr.), or use a 2 ½ -inch well-sprayed scoop to form dough balls. Roll lightly in hands to form smooth ball and place in pan, almost touching. Cover with plastic wrap, not letting plastic touch the rolls. Let buns rise, covered, in a warm place until doubled in bulk, about 60 to 90 minutes.

    Preheat oven to 400°. While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. Bake buns in upper third of oven until mostly golden, about 24 to 28 minutes. Remove pan from oven, brush buns lightly with egg glaze, and return pan to oven for about another 10 minutes, until dark golden across the tops. Transfer to a rack to cool slightly.


    Mix softened butter with powdered sugar, and then add milk or orange juice. Use a spoon or a pastry bag to squeeze out frosting and form the cross on the top of the buns. Serve buns warm or at room temperature.

    Serve buns warm or at room temperature.

    Chef's note: Feel free to substitute citron or other dried fruits for the raisins and currants.

    © Pamela's Products, Inc.

Customer Reviews

Based on 9 reviews

I used the bread flour rather than artisan and they turned out. They didn't rise before going in the oven, even after 105 minutes, but did rise in the oven. I'd compare the texture to a light banana bread.


Taste great but too much yeast and liquid in the recipe. Sticky and over risen at 60 mins.


Too much liquid , cut out 3/4 cup of milk. Otherwise it'll be too sticky then heavy when baked.



Is it possible to make these and bake the next morning? If I took them out of the fridge and let them sit beside a warm oven?


So upset! My 4 year old can't eat wheat anymore but wanted to make the hot cross buns we make each year. I followed this recipe exactly and it was a complete failure. I am not new to baking, not new to gluten free baking. This recipe is not properly tested, it's awful and a waste of time and money used for the ingredients. Now we don't have any hot cross buns for the holiday and my daughter is very upset.