Hot Cross Buns with Orange Glaze are soft, spiced buns filled with sweet raisins and a light touch of cinnamon, topped with a shiny, tangy orange glaze that adds a fresh burst of flavor. They’re classic comfort treats, perfect for a cozy breakfast or afternoon snack, especially around springtime.
I love making these buns because the orange glaze gives them a little twist that makes them stand out from the usual. The subtle citrus flavor brightens each bite, and the buns come out wonderfully fluffy and warm from the oven, filling the kitchen with a lovely spicy and sweet aroma that always makes me smile.
My favorite way to enjoy these buns is fresh out of the oven while they’re still warm, with a little pat of butter melting on top. They’re perfect with a cup of tea or coffee, and I find they bring back sweet memories of family gatherings and lazy weekend mornings. Trust me, once you try the orange glaze, you won’t want plain ones again!
Key Ingredients & Substitutions
Flour: All-purpose flour works well here because it gives the buns a soft but sturdy texture. If you want a lighter bread, you can try bread flour instead for more chew.
Spices: Cinnamon, nutmeg, and cloves bring the classic hot cross bun flavor. If you don’t have cloves, a pinch of allspice or cardamom can work as a substitute.
Dried fruit: Raisins or currants add sweet bursts. You can swap them for chopped dried apricots or cranberries if you prefer. Soaking them briefly in warm water can make them plumper.
Milk and butter: Warm milk activates the yeast nicely. Use any milk you like, even plant-based, but keep it warm. Butter adds richness; if needed, you can substitute with vegetable oil, but butter is best for flavor.
Orange marmalade glaze: This glaze adds a fresh, sweet finish. If you don’t have marmalade, apricot jam or honey mixed with orange zest can be a good alternative.
How Do You Get Soft, Fluffy Buns with a Perfect Cross?
The dough needs good kneading and proper rising to get soft buns. Here’s how I handle it:
- Knead well: Knead for 8-10 minutes until the dough feels smooth and slightly elastic. This builds gluten, which traps air for fluffiness.
- Warm rise: Let the dough rise in a warm (not hot) spot covered with a cloth until doubled—about 1 to 1.5 hours. This gives the yeast time to make the dough light.
- Shape and rise again: After shaping, let buns rise again until puffy but not overgrown. This second rise helps keep the buns soft inside.
- Cross paste consistency: Make sure the flour paste for the crosses is thick but pipeable, like a thick paste, so the lines hold shape and bake nicely.
- Glazing while warm: Brush the glaze on warm buns for a shiny finish and to lock in moisture—this makes them extra inviting.
Equipment You’ll Need
- Large mixing bowl – I like this because it has enough space for the dough to rise comfortably.
- Wooden spoon or dough hook – helps mix the dough smoothly without overworking it.
- Baking sheet lined with parchment paper – makes clean-up easy and helps the buns bake evenly.
- Pastry bag or plastic zip-top bag – piping the crosses is so much easier with a guiding tube.
- Small saucepan – for warming the marmalade glaze to brush on the buns right after baking.
- Measuring cups and spoons – precise measurements help make the best buns every time.
Flavor Variations & Add-Ins
- Swap dried raisins for chopped dried apricots or cranberries for a different fruity touch.
- Add a teaspoon of orange zest to the dough for a brighter, citrusy flavor.
- Mix in chopped nuts like almonds or pecans for some crunch and extra flavor.
- Use honey or maple syrup instead of sugar in the glaze for a natural sweet boost.
How to Make Hot Cross Buns with Orange Glaze
Ingredients You’ll Need:
For the Buns:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup raisins or currants
- 1 tsp vanilla extract
For the Cross:
- 1/2 cup all-purpose flour
- About 5 tbsp water (adjust as needed to form a thick paste)
For the Orange Glaze:
- 1/2 cup orange marmalade or orange jam
- 2 tbsp water
- Optional: zest of one orange
How Much Time Will You Need?
Preparing the dough and shaping the buns will take about 30 minutes. Then you’ll let the dough rise twice: the first rise takes about 1 to 1.5 hours, and the second rise 30 to 40 minutes. Baking the buns takes 20 to 25 minutes, and glazing just a few minutes. Overall, plan for about 2.5 to 3 hours, mostly hands-off time.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix 2 cups of the flour, sugar, yeast, cinnamon, nutmeg, cloves, and salt. Warm your milk until lukewarm (about 110°F/43°C), then add it to the bowl along with melted butter, vanilla, and the egg. Stir everything together.
Next, add the remaining flour a little at a time (about half a cup each), mixing until you have a soft dough.
2. Knead and Add Fruit:
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until the dough feels smooth and elastic. Then fold in the raisins or currants evenly throughout the dough.
3. First Rise:
Place the dough in a greased bowl. Cover it with a clean cloth or plastic wrap, then let it rise in a warm spot until it’s doubled in size — about 1 to 1.5 hours.
4. Shape the Buns and Second Rise:
After the dough has risen, punch it down gently and split it into 12 equal pieces. Shape each piece into a ball and arrange on a parchment-lined baking sheet spaced a couple of inches apart.
Cover loosely and let the buns rise again for 30 to 40 minutes until slightly puffy.
5. Prepare and Pipe the Crosses:
Mix the 1/2 cup flour with enough water to make a thick, pipeable paste—thicker than pancake batter but smooth enough to squeeze through a bag.
Fill a piping bag or a plastic bag with a small corner cut off, and carefully pipe a cross on top of each bun.
6. Bake:
Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes until they turn golden brown on top.
7. Make the Orange Glaze and Finish:
While the buns bake, warm the orange marmalade with 2 tablespoons of water in a small saucepan or microwave until smooth and melted. Add orange zest if you want extra zing.
When the buns come out of the oven, brush them generously with the warm glaze. This adds a lovely shine and a pop of citrus flavor.
8. Cool and Enjoy:
Let the buns cool a bit before serving so they’re warm and fluffy but not too hot. Then enjoy your freshly baked, spiced hot cross buns with that bright orange glaze!
Can I Use Frozen Raisins or Currants?
Yes! Just make sure to thaw them fully and pat dry before kneading into the dough to avoid adding extra moisture.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, refrigerate the dough overnight in a covered bowl. When ready, bring it to room temperature before shaping and proceeding with the second rise.
How Should I Store Leftover Buns?
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped and thaw at room temperature before reheating.
What Can I Substitute for Orange Marmalade in the Glaze?
If you don’t have orange marmalade, apricot jam or honey mixed with a little orange zest works great to give a similarly sweet and citrusy finish.