Categories: Breakfast/Brunch RecipesEasterHolidaysSweet treats

Quick And Easy Hot Cross Buns

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Quick And Easy Hot Cross Buns are a delicious Easter tradition made simpler by using frozen bread dough. Perfect for your Easter holiday meal.

I serve these for an Easter brunch that includes a Russian Breakfast Cheesecake, Classic Quiche Lorraine, Candied Bourbon Bacon, Decadent Southern-Style Cheese Grits, Classic Strawberry Jam, and Strawberries Romanoff. There’s something delicious for everybody!

What Are Hot Cross Buns?

A Hot Cross Bun is a subtly sweet, spiced bun with raisins and a bit of orange flavor, marked with an icing cross on the top. It marks the end of Lent. The cross on the top represents the crucifixion of Jesus, the spices pay homage to the spices used to embalm him and the orange zest signifies the bitterness of his time on the cross.

They’re traditionally eaten on Good Friday but are often seen gracing the Easter tables of many Christian families.

Ingredients Needed

Frozen bread dough – use your favorite brand. I used Rhoades.
Raisins – golden or dark work well, as do craisins, dried blueberries, cherries, or any other diced, dried fruit.
Spiced rum – you could also use brandy, sherry, or even apple or orange juice.
Orange zest – only the outer orange skin. Don’t use too much of the white pith underneath the orange. It’s very bitter.
Nutmeg and cinnamon – you could also use apple pie spice or pumpkin pie spice.
Egg
Powdered sugar
Orange juice – juice the orange after you remove the zest.
Orange extract

Steps To Make This Recipe

Thaw the bread dough per the package instructions and allow it to come to room temperature.
Soak the raisins in the rum.
Add the raisins and rum, nutmeg, cinnamon, and orange zest to the bread dough. Knead until well incorporated.
Divide the dough into 12 pieces.
Shape the pieces into rolls and place them on a baking sheet.
Let the dough double in size.
Brush with beaten egg.
Bake until golden.
Stir together the powdered sugar, orange juice, and orange extract.
When the buns have cooled completely, use the icing to make a cross on the top of each one.

More Easter Recipes:

Quick And Easy Hot Cross Buns

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Quick And Easy Hot Cross Buns are a delicious Easter tradition made simpler by using frozen bread dough. Perfect for your Easter holiday meal.

Author: Millie Johnson
Prep Time: 40 minutes
Thawing time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour
Yield: Makes 12 buns 1x
Category: Breakfast
Method: Bake
Cuisine: British

Ingredients

Scale

1 (1-pound) loaf frozen bread dough

½ cup raisins

2 tablespoons spiced rum (I used Captain Morgan’s)

1 teaspoon finely grated orange zest

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 large egg

¾ cup powdered sugar

1 tablespoon orange juice

½ teaspoon orange extract

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Instructions

Thaw the bread dough per the package instructions.

Place the thawed dough in a large bowl that has been lightly sprayed with cooking spray. Let stand until it becomes room temperature and is very pliable – about 1 hour.

Meanwhile, place the raisins and rum into a small bowl. Allow the raisins to soak for 30-40 minutes.

Line a baking sheet with parchment paper or a silicone mat. Set aside.

Add the raisins and rum to the dough bowl. Sprinkle the nutmeg, cinnamon, and orange zest over the dough.

Lightly knead the raisins, spices, and zest into the dough.

Divide the dough into 12 equal pieces.

Shape each piece into a round roll and place on the prepared baking sheet about 2-inches apart.

Cover the rolls with a tea towel and allow them to rise until they are doubled in size – about 20 minutes.

Preheat the oven to 350 degrees.

In a small bowl, beat the egg with one tablespoon of water. Use a pastry brush to lightly brush the egg mixture over the rolls.

Bake in the preheated oven until golden brown – about 20 minutes.

Transfer the rolls to a wire rack to cool completely.

Meanwhile, in a small bowl combine the orange juice, extract, and powdered sugar together until smooth, but thick.

Spoon the mixture into a small zip-top bag. Snip off a very small corner.

Pipe an ‘X’ with the icing on the top of each roll.

Serve at room temperature.

Millie Johnson

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