Orange Hot Cross Buns Recipe

Orange hot cross buns are soft, lightly spiced yeast buns made with orange zest, raisins, and a traditional cross, commonly served at Easter.

This orange hot cross buns recipe is made with a rich dough for soft, fluffy buns with a light citrus flavor.

The dough is easy to work with and bakes up tender every time. For another Easter recipe, try my Classic hot cross bun recipe or this Pastel de zanahoria.

Ingredients You'll Need

• Flour: Builds structure for soft buns.
• Sugar + honey: Sweeten and improve browning.
• Yeast: Leavens the dough.
• Milk: Adds moisture and richness.
• Egg + yolk: Provide structure and softness.
• Butter: Creates a tender crumb.
• Orange zest: Adds citrus flavor.
• Spices: Add traditional flavor.
• Raisins: Add sweetness and texture.
• Salt: Balances flavor.
• Cross paste (flour, sugar, liquid, butter): Forms the traditional cross.
• Apricot glaze: Adds shine and light sweetness.

How to Make Orange Hot Cross Buns

Note: The full instructions are provided in the recipe card below.

1. Combine the flour, sugar, spices, and salt in a large bowl or on a clean work surface. Make a well in the center. Add the yeast and warm milk, then mix until the yeast dissolves.
2. Add the beaten eggs, softened butter, vanilla, and honey. Gradually incorporate the flour from the edges until a shaggy dough forms.
3. Knead the dough until smooth and elastic, about 12-15 minutes. Add the raisins and orange zest, then knead until evenly distributed. Shape into a ball.
4. Place the dough in a generously buttered bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 to 1½ hours.
5. Butter a 9 × 13-inch baking pan. Turn the dough onto a clean surface and divide into 12 equal pieces (about 90-100 g each). Shape into balls and place in the pan.
6. Cover and let rise again until doubled, about 1 to 1½ hours, or refrigerate overnight and let come to room temperature before baking.
7. Preheat the oven to 350°F (175°C).
8. Make the cross paste: Mix flour, sugar, butter, and vanilla. Add milk gradually until a smooth, pipeable paste forms. Transfer to a piping bag and pipe crosses over the buns.
9. Bake for 25-30 minutes, until golden brown and the center reaches 190°F (88°C).
10. Heat apricot preserves with water until smooth and glossy, about 3 minutes.
11. Brush the glaze over the hot buns. Serve warm or at room temperature.

Hint: Let the dough fully double before shaping; under-proofed dough leads to dense buns instead of a soft, airy texture.

 Storage, Make Ahead & Freezing

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Make Ahead: Prepare the dough, let it rise once, then refrigerate overnight. Bring to room temperature, shape, and continue.

Freezing: Freeze baked buns for up to 2 months; thaw and warm before serving.

Camila's Tips & Variations

Dough too sticky: Add flour 1 tablespoon at a time until manageable.
Buns not rising: Make sure your yeast is not expired and that the liquids are warm, not hot.
Dense buns: Let dough fully rise both times before baking.
Weak orange flavor: Add more zest for stronger citrus taste.
Dry buns: Avoid overbaking; remove once golden.

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Recipe

Easy Orange Hot Cross Buns

by Camila Benitez

Orange hot cross buns are soft, lightly spiced yeast buns made with orange zest, raisins, and a traditional cross, commonly served at Easter.

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American, British

Servings 12 Orange Hot Cross Buns

Calories 375 kcal

Equipment

• Stand Mixer with Dough Hook
• Mixing Bowls
• Measuring Cups and spoons
• 13×9-inch baking pan
• Pastry brush
• Piping bag

Ingredients

  

1x2x3x

For the Buns:

• ▢ 500 g bread flour or all-purpose flour
• ▢ ¾ teaspoons Saigon ground cinnamon
• ▢ ¼ teaspoon nutmeg freshly grated
• ▢ A pinch allspice
• ▢ 80 g granulated sugar
• ▢ 20 g honey
• ▢ 10g (2-½ teaspoons) kosher salt
• ▢ 80g g softened unsalted butter , cut into cubes
• ▢ 225 ml whole milk (100 F-115 F) or as needed
• ▢ 11 g instant dry yeast
• ▢ 1 large egg room temperature
• ▢ 1 large egg yolk room temperature
• ▢ 60 g raisins hydrated
• ▢ 1 tablespoon pure vanilla extract
• ▢ Zest from 2 oranges

For the Cross paste:

• ▢ 50 g sugar
• ▢ 100 g flour
• ▢ ½ teaspoon pure vanilla extract
• ▢ 40 ml fresh orange juice, milk, or water , or as needed to make a pipeable paste
• ▢ 50 g unsalted butter , softened at room temperature
• ▢ zest from ½ orange

For the Apricot glaze:

• ▢ 165g (½ cup) Apricot Preserves such as Bonne Maman
• ▢ 2 tablespoons water

Instructions

 

• Combine the flour, sugar, spices, and salt in a large bowl or on a clean work surface. Make a well in the center. Add the yeast and warm milk, then mix until the yeast dissolves.
• Add the beaten eggs, softened butter, vanilla, and honey. Gradually incorporate the flour from the edges until a shaggy dough forms.
• Knead the dough until smooth and elastic, about 12-15 minutes. Add the raisins and orange zest, then knead until evenly distributed. Shape into a ball.
• Place the dough in a generously buttered bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 to 1½ hours.
• Butter a 9 × 13-inch baking pan. Turn the dough onto a clean surface and divide into 12 equal pieces (about 90-100 g each). Shape into balls and place in the pan.
• Cover and let rise again until doubled, about 1 to 1½ hours, or refrigerate overnight and let come to room temperature before baking.
• Preheat the oven to 350°F (175°C).
• Make the cross paste: Mix flour, sugar, butter, and vanilla. Add milk gradually until a smooth, pipeable paste forms. Transfer to a piping bag and pipe crosses over the buns.
• Bake for 25-30 minutes, until golden brown and the center reaches 190°F (88°C).
• Heat apricot preserves with water until smooth and glossy, about 3 minutes.
• Brush the glaze over the hot buns. Serve warm or at room temperature.

Notes

How to Store & Reheat

To store: Let them cool completely and then place them in an airtight container at room temperature for up to 2 days.

To reheat: Warm them in the oven at 300°F (150°C) for 5-10 minutes or briefly microwave them for 10-15 seconds.

Make Ahead

To make Orange Hot Cross Buns ahead of time, you can prepare the dough until the point of shaping the buns. After the dough has risen for the first time, punch it down gently, cover it tightly, and refrigerate overnight. The next day, remove the dough from the refrigerator, shape it into buns, and let it rise at room temperature until puffy. Once risen, bake the buns as instructed in the recipe.

This allows you to have freshly baked buns in the morning without going through the entire preparation process. It's a convenient option for breakfast or brunch gatherings or when you want to save time in the morning.

How to Freeze

To freeze Orange Hot Cross Buns, wrap each bun in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1 month. To thaw, transfer the buns to the refrigerator overnight. Reheat in the oven or microwave before serving.

Nutrition

Nutrition Facts

Easy Orange Hot Cross Buns

Amount per Serving

Calories

375

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

55

mg

18

%

Sodium

 

349

mg

15

%

Potassium

 

132

mg

4

%

Carbohydrates

 

61

g

20

%

Fiber

 

2

g

8

%

Sugar

 

19

g

21

%

Protein

 

8

g

16

%

Vitamin A

 

372

IU

7

%

Vitamin C

 

1

mg

1

%

Calcium

 

45

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.