How to Make Hot Cross Buns

These classic Easter holiday sweet rolls are made with raisins and cinnamon, allspice, nutmeg and a touch of orange zest.

Save yourself some time by measuring out and prepping all ingredients before getting started!

Whisk together the dry ingredients, then add the wet ingredients.

Knead the dough with a stand mixer for 5 minutes.

Then knead by hand a couple of times until the dough is soft and not sticky.

First Rise: Transfer the dough to an oiled bowl, cover and let the dough rise for 1 1/2 hrs, until double in size.

Roll the dough onto a  floured surface, and cut into 4 sections.

Next, cut each of the 4 quarters into thirds.

Shape each dough piece into a bun by pinching the edges underneath the dough. Like so...

Give the buns a gentle roll between your palms to shape.

Place the buns all together in a prepared 9x13" baking dish.

Second Rise: Cover and let rise for 30 minutes.

Whisk together flour and water. Transfer to a ziploc bag and snip the corner.

Pipe crosses on top of the risen rolls.

Bake at 350° for 22-24 minutes, until golden.

Whisk together water and confectioner's sugar, and brush the rolls with the glaze.

Garnish with orange zest and serve warm from the oven!

Click the link below for full recipe info with make ahead tips and storage suggestions!

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