I’ve always wanted to try Grandma’s Hot Cross Buns recipe ever since I inherited her recipe box. But, I’ve been too intimidated every Easter. This year, as I mustered up the courage, I stumbled upon a revelation: Hot Cross Buns are essentially sweet, spiced dinner rolls. That realization made everything click. If you can make dinner rolls (and you definitely can!), you can surely make these. With their iconic appearance and rich flavor, they’re bound to impress at Easter or any breakfast spread year-round.
Save Some for Later
Grandma Jackie’s recipe actually yields 2 batches of Hot Cross Buns, each making 12-16 rolls. You can easily halve the recipe to make just one batch. Alternatively, if you follow the listed amounts and end up with two batches, you can freeze one batch for later. After the first rise and shaping the dough into balls, simply place one batch on a tray or baking dish and freeze for a few hours. Once frozen, transfer the dough balls to a freezer bag for storage. They’ll keep for up to six months. When you’re ready to bake, let the frozen dough thaw at room temperature before proceeding with the recipe.
Frosting and Decoration
Traditionally, there are two ways to decorate Hot Cross Buns. Grandma’s method, as noted on her recipe card, involves cutting a cross on the top with a sharp knife just before baking, then piping frosting over the slashes once the buns are out of the oven. In the instructions below, I’ve included an alternative version where you pipe a flour paste onto the buns before baking and then apply a sugary glaze over the entire bun. Both methods yield delicious results!
I hope this recipe makes it easy for you to try your hand at making Hot Cross Buns without feeling intimidated. They’re definitely worth the effort, and I plan on making them every Easter from now on, perhaps even throughout the year. If you give them a try, please share your thoughts in the comments and tag me on Instagram (@bdhbakes) with a picture of your creation!
