Christmas Hot Cross Buns Recipe

Name: Christmas Hot Cross Buns
Prep time: 30 min
Cook time: 25 min
Total time: 2 min
Yield: 12 servings
Ingredients: 1 cup warm whole milk, about 110 degrees; 2 1/4 tsp active dry yeast, 1 packet; 1/2 cup granulated sugar, divided; 4 cups all-purpose flour, plus more for dusting; 2 tsp ground cinnamon; 1/2 tsp nutmeg; 1/4 tsp allspice; 1/2 cup unsalted butter, softened; 1 large egg, room temperature; 3/4 cup raisins

Instructions

Step 1

Stir the warm milk, yeast, and 1 tablespoon of the sugar in a large bowl and rest 5 to 10 minutes until foamy. Foam proves the yeast is alive; if nothing happens, the milk was too hot or the yeast expired, so start over with fresh yeast. Whisk in the remaining sugar, butter, and egg until combined.

Step 2

Whisk the flour, cinnamon, nutmeg, allspice, and salt in a separate bowl, then stir into the wet mixture until a shaggy dough forms. Turn onto a floured counter and knead 8 to 10 minutes until smooth and elastic, adding flour only a spoonful at a time. Fold in the raisins during the last 2 minutes so they distribute evenly without tearing the dough.

Step 3

Place the dough in a greased bowl, cover, and rise in a warm spot about 1 hour until doubled. Divide into 12 equal pieces, roll each into a smooth ball, and arrange touching in a greased 9 by 13 inch pan. Cover and rise 30 to 40 minutes more until puffy and springy when poked.

Heat the oven to 375 degrees Fahrenheit near the end of rising.

Step 4

Stir 1/2 cup of flour with 6 tablespoons of water into a thick pipeable paste and spoon into a zip bag. Snip a small corner and pipe a cross over each bun, connecting lines across rows for the classic look. Bake 22 to 25 minutes until deep golden and the centers read 190 degrees on a thermometer.

Step 5

Warm 1/4 cup of apricot jam with 1 tablespoon of water and brush over the hot buns for shine. Cool 10 minutes in the pan, then serve warm split with salted butter. The glaze sets as they cool, so brush generously while the buns steam for maximum gloss and flavor.

Troubleshooting — fixes, not repeats

If dough refuses to rise, the room is too cold; set the bowl in an oven with just the light on or near a warm stove.
If crosses disappear, the paste was too thin; mix it thick like toothpaste so lines sit proud on the dough and set visibly.
If raisins burn on top, tuck them inside the dough balls during shaping so none poke out to scorch in the oven heat.

Make it your way

Spicier version: For apple spice buns, swap raisins for 3/4 cup of finely diced dried apple and brush with apple jelly instead of apricot.
For chocolate chip buns, swap raisins for 3/4 cup of mini chocolate chips and add 1 teaspoon of orange zest to the dough.
Serve either style warm with butter.
Keep the same kneading, rising, and bake time so texture stays soft across versions.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze baked buns up to 2 months in a freezer bag; thaw overnight and warm before serving with fresh butter.

FAQ

Can I make the dough the night before?
Yes, after kneading, refrigerate the covered bowl overnight instead of the first rise. Next morning shape cold dough into balls and let them rise 45 to 60 minutes until puffy, then pipe crosses and bake. Cold dough shapes neatly and times perfectly for Christmas morning serving.

Why are my buns dense?
Dense buns usually under rose or absorbed too much flour. Let both rises fully complete until visibly puffy, and measure flour by spooning into cups. Knead until the dough stretches thin without tearing, which builds the gluten network that traps air for softness.

What if I do not have apricot jam?
Brush warm buns with honey thinned with a spoonful of hot water, or with simple syrup made from equal parts sugar and water. Any thin sweet glaze adds shine and keeps the crust soft. Butter alone also works for a matte finish with rich flavor.