Hot Cross Buns with Orange Zest and Spice

My Kitchen Smells Like Easter

I bake these buns every spring. The smell fills my whole house. It smells like oranges, spice, and warm bread. Doesn’t that smell amazing? It tells me Easter is here.

This hot cross buns recipe is my favorite. The orange zest makes it special. It is a happy Easter tradition for many families. Sharing food is how we share love. That is why this matters.

A Little Bun History

People have baked these for a very long time. They started as a simple Good Friday treat. The cross on top is very important. It reminds people of this holy day.

I once forgot to add the cross. My grandson asked where it was! I still laugh at that. Now I never skip it. Do you have a food you make for a special day? Tell me about it.

Secrets of the Softest Buns

These are spiced yeast rolls. The yeast is like a tiny magic bean. You feed it warm milk and sugar. It gets foamy and makes the bread rise. Be patient with it.

The dough will feel sticky at first. That is okay. Add flour slowly until it feels soft. Kneading it is fun. You can push and fold the dough with your hands. This is how to make hot cross buns that are fluffy and light.

Fruit, Frosting, and Fun

I use currants in my buns. They are like tiny, sweet raisins. You can use candied peel too. These hot cross buns with currants are just right. Not too sweet, but full of flavor.

*Fun fact*: In old times, people thought these buns had magic. They believed the buns would not go bad. Some even hung them in their kitchen for good luck!

The white cross is just frosting. Wait for the buns to cool. Then pipe the icing cross buns are known for. It makes them look so pretty. What is your favorite part to bake? The dough, or the decorating?

Grace’s Helpful Tips

You can make ahead hot cross buns. Bake them, let them cool, and freeze them. Warm them up on Easter morning. They will taste like you just made them. Homemade hot cross buns are a gift of time.

Why does this matter? Because cooking connects us. You follow the same steps people did long ago. You create the best hot cross buns for your own table. That is a beautiful thing. Will you try baking these this year?

Ingredients:

Instructions

Step 1: First, wake up your yeast. Mix warm milk with a little sugar. Sprinkle the yeast on top and wait. When it gets foamy, you’re ready! This is the magic start for your spiced yeast rolls.

Step 2: Whisk your flour and spices in a big bowl. Cinnamon and cardamom make the kitchen smell like heaven. Doesn’t that smell amazing? This mix is the heart of your homemade hot cross buns.

Step 3: Now, make a well in your flour. Pour in the foamy yeast, soft butter, and eggs. Mix it all into a shaggy, sticky dough. Then, fold in the currants and bright orange zest. (A tip: really soften that butter first!)

Step 4: Time to knead! Add flour slowly until the dough is just slightly tacky. Knead for about 10 minutes by hand. I still laugh at my first messy attempt. This patience makes the best hot cross buns.

Step 5: Let the dough rest, covered, for two hours. It will grow so big! This first rise is key for fluffy buns. What do you think the yeast is eating to grow? Share below!

Step 6: Gently press the dough down. Divide it into 16 equal pieces. Shape each into a smooth mound on a baking sheet. Cover them and let them rise again for 30 minutes.

Step 7: Preheat your oven to 400°F. Brush each bun with a simple egg wash. This gives them a beautiful, shiny finish when baked. Your hot cross buns with currants are almost ready!

Step 8: Bake for 10-12 minutes until golden brown. Let them cool completely on a rack. This wait is the hardest part of this hot cross buns recipe! (Cool buns keep the icing from melting.)

Step 9: Finally, make the icing for your iced cross buns. Mix powdered sugar with milk until thick. Pipe a cross on each cool bun. There! Your perfect Good Friday treat is done.

Creative Twists

Chocolate Chip Joy: Swap the currants for mini chocolate chips. A sweet surprise in every bite!

Apple Cinnamon Swirl: Add tiny diced apples and extra cinnamon. It tastes like a cozy fall day.

Lemon Blueberry Burst: Use lemon zest and dried blueberries instead. So bright and cheerful for spring.

Which one would you try first? Comment below!

Serving & Pairing Ideas

These spiced yeast rolls are wonderful warm. Spread with soft butter that melts right in. For a special Easter tradition, serve them with a pot of honey or jam. A cold glass of milk is the perfect partner. They also make a lovely make ahead hot cross buns gift for a neighbor. Which would you choose tonight?

Keeping Your Buns Fresh and Ready

Let’s talk about storing these special buns. Once cool, keep them in an airtight container. They will stay fresh on the counter for two days. For longer storage, the freezer is your friend. Wrap each bun tightly in plastic wrap, then place them all in a freezer bag.

I remember my first batch. I left them out uncovered. They became dry by the next morning. Now I never skip the container. To reheat, warm frozen buns in a 300°F oven for 10 minutes. This brings back their soft, just-baked feel.

Batch cooking these spiced yeast rolls saves holiday morning stress. Making a double batch means you have a Good Friday treat ready to share. This matters because it lets you enjoy the day, not just work in the kitchen. Have you ever tried storing it this way? Share below!

Common Bun Troubles and Simple Fixes

Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, if your dough does not rise, check your yeast. The milk must be warm, not hot. Hot milk will stop the yeast from working. I once used milk straight from the pot. My dough just sat there like a sad lump.

Second, if your buns are dry, you may have added too much flour. Add it slowly until the dough is just barely not sticky. Third, if your iced cross buns frosting is runny, add more powdered sugar. The glaze must be thick to hold its cross shape.

Fixing these issues builds your cooking confidence. You learn by doing. It also makes sure your homemade hot cross buns taste perfect every time. Good flavor comes from practice. Which of these problems have you run into before?

Your Quick Questions, Answered

What are the key spices in Zesty Spiced Orange Cross Buns?

The key spices are cinnamon, cardamom, allspice, cloves, and nutmeg. They create that warm, cozy flavor. The orange zest adds a bright, zesty note. Together, they make the best hot cross buns. This spice blend is a classic part of the Easter tradition.

Can I make Zesty Spiced Orange Cross Buns without yeast?

This hot cross buns recipe needs yeast to rise. Yeast gives them a light and fluffy texture. Without it, they would be dense like a scone. For a yeast-free treat, try a scone recipe with similar spices and orange zest instead.

What is a good orange glaze recipe for cross buns?

The simple glaze in the recipe works great. Whisk 1/2 cup powdered sugar with 1 1/2 teaspoons milk. Add more sugar if it is too thin. You can add a tiny bit of orange zest or juice for more flavor. Pipe it in a cross after the buns cool completely.

How do you keep cross buns moist and fresh?

Store cooled buns in an airtight container at room temperature. For make ahead hot cross buns, freeze them. Wrap each bun tightly and place in a freezer bag. Thaw and warm in the oven. This keeps them tasting like they were just baked.

Are there any vegan variations of Zesty Spiced Orange Cross Buns?

Yes, you can make a vegan version. Use a plant-based milk and a vegan butter. Replace the egg in the dough with a flax egg. For the wash, use just plant milk. The spices, orange zest, and hot cross buns with currants stay the same for flavor.

What’s the difference between hot cross buns and spiced orange cross buns?

All hot cross buns are spiced yeast rolls marked with a cross. This recipe is a zesty version. It highlights orange zest and a specific blend of warm spices. It is a delicious twist on the classic how to make hot cross buns method. *Fun fact: The cross is an old symbol for the four seasons.*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these buns. Baking them fills the house with a wonderful smell. It is a happy part of getting ready for spring. Sharing food made with love is the best tradition of all.

I would love to hear about your baking adventure. Tell me how it went in your kitchen. Have you tried this recipe? Let me know in the comments below. Your stories are my favorite thing to read.

Happy cooking!

—Grace Hollander.

Zesty Spiced Orange Cross Buns

Author: Grace Hollander Cooking Method:Baking Cuisine:Baking British Courses:Breakfast Snack Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 12 minutesRise time:2 hours 50 minutesTotal time:3 hours 32 minutesServings:16 bunsCalories:190 kcal Best Season:Summer

Description

These aromatic Hot Cross Buns are infused with orange zest and a warm blend of spices, creating a soft, festive treat perfect for any occasion.

Ingredients

For the buns:

• 1/2 cup warm milk, divided
• 1/4 cup plus 1 teaspoon sugar, divided
• 1 (1/4-ounce) package active dry yeast (about 2 1/4 teaspoons)
• 3 1/4 to 3 1/2 cups all-purpose flour, divided
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 4 tablespoons unsalted butter, softened
• 2 large eggs, room temperature
• 3/4 cup currants (can sub half of the currants with chopped candied citrus peel)
• 2 teaspoons grated orange zest

For the egg wash:

• 1 large egg
• 1 tablespoon milk

For the frosting:

• 1 1/2 teaspoons milk
• 1/2 cup powdered sugar

Instructions

1. Proof the yeast: In a bowl, stir together 1/4 cup of the warmed milk and 1 teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5 to 10 minutes until foamy.
2. Whisk the dry ingredients: In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later), the spices, salt, and 1/4 cup of sugar.
3. Make the dough: Create a well in the flour and add the foamy yeast, softened butter, eggs, and the remaining 1/4 cup milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants and orange zest.
4. Knead the dough, adding more flour as needed: If you are using a stand mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it. Total kneading time should be about 7 minutes in a mixer or 10 minutes by hand.
5. Let sit 2 hours to double in size (first rise): Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.
6. Form the buns: Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a greased baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap.
7. Let rise again: Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30 to 40 minutes.
8. Preheat the oven to 400°F.
9. Brush with egg wash: Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts for the pattern to be noticeable after they’re done. Using a pastry brush, brush the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.
10. Bake and cool: Place in the middle rack of the 400°F oven and cook for 10 to 12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
11. Make and pipe frosting in cross pattern on buns: To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.

Notes

For the best flavor, use fresh spices and grate the orange zest just before adding it to the dough. The buns are best enjoyed the day they are made but can be gently reheated.

Keywords:Hot Cross Buns, Orange, Spiced, Easter, Baking