Hot Cross Buns

Remember learning to play “Hot Cross Buns” 
on the recorder? These traditional Easter-
season rolls are almost as elementary, 
thanks to a store-bought yeast-dough mix.

hot-cross-buns
Photo by Jen Causey
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  • Serves 12
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 240 calories
    • Fat 4 g
    • Sat Fat 1.5 g
    • Cholesterol 20 mg
    • Sodium 370 mg
    • Protein 5 g
    • Sugar 20 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 10 mg
Remember learning to play “Hot Cross Buns” 
on the recorder? These traditional Easter-
season rolls are almost as elementary, 
thanks to a store-bought yeast-dough mix.

Ingredients

  1. Check cups yeasted Pillsbury Hot Roll Mix (from 
1 16-oz. pkg.)
  2. Check ½ cup golden raisins
  3. Check ¼ cup granulated sugar
  4. Check ½ teaspoon kosher salt
  5. Check ½ teaspoon ground cinnamon
  6. Check ¼ teaspoon ground nutmeg
  7. Check 2 tablespoons salted butter, softened
  8. Check 1 large egg, lightly beaten
  9. Check 1 cup hot water (120°F to 130°F)
  10. Check All-purpose flour, 
for dusting
  11. Check 1 large egg white, lightly beaten
  12. Check 1 cup powdered sugar
  13. Check tablespoon whole milk

Directions

  1. Preheat oven to 375°F. Stir together the roll mix, raisins, granulated sugar, salt, cinnamon, nutmeg, and yeast (included with the mix) in a large bowl. Add the butter, lightly beaten egg, and hot water and stir until a soft dough forms.
  2. Turn the dough out on a lightly floured surface and knead until smooth, about 
5 minutes, sprinkling additional flour over the dough as needed. Cover the dough with a bowl and let rest, 5 minutes.
  3. Divide the dough into 12 equal portions and shape each into a 2-inch ball. 
Place the balls in a single layer in 
a lightly greased 9-by-13-inch baking 
pan. Cover with plastic wrap and 
let rise in a warm place (80°F to 85°F) until doubled in bulk, about 45 
minutes. Uncover and brush with the beaten egg white.
  4. Bake until the buns are golden brown and sound hollow when tapped, 16 to 18 minutes. Cool in the pan on a wire rack, 15 minutes.
  5. Meanwhile, stir together the powdered sugar and milk until smooth. Spoon into a plastic freezer bag. Snip one corner 
to make a hole about ¼ inch in diameter. Pipe an X onto each bun. Serve warm.