Super-soft, cinnamon-spiked, Cranberry Hot Cross Buns that will make Easter brunch extra special!
Little Buns Make a Big Treat
Y’all, have you ever had a hot cross bun?! If not, you’ve got to make these Cranberry Hot Cross Buns! Like, ASAP! They’re traditionally eaten on Good Friday or Easter morning, but I’m thinking these little buns would make for a sweet and special morning treat throughout the year. They’re so delicious and sure to be a hit!
Super Soft, Spiked With Cinnamon
I’ve always loved a good hot cross bun and have been eager to create my own version. So I went around to as many bakeries and grocery stores in my area that make them and conducted a little taste test to get inspiration. After trying a variety of buns, I knew I wanted mine to be soft, full of cinnamon and sprinkled with even more cinnamon sugar. And that’s exactly what you’re gonna get with this sweet and easy one-rise recipe!
Spiked with lots of cinnamon (in both the dough and the icing), and studded with sweet dried cranberries. Eating one warm right out of the oven is something spectacular! I’m so in love and can’t wait to bake these again and again! I know for sure we’ll be having some with our Easter brunch in just a few short weeks.
They really are so easy to make, but do require an hour and a half of rise time, so just plan ahead because they’re so worth it!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Active dry yeast: leavening agent that makes the dough rise.
- Warm water: activates the yeast during proofing as well as adds moisture to the bread.
- Large eggs: enriche the dough by adding fat and structure, contributing to a soft, tender texture. Helps bind the ingredients and support the buns’ rise during baking. Egg is also used in the egg wash to help the buns bake up golden brown and help the cinnamon sugar topping stick.
- Unsalted butter (melted): adds richness to the dough and helps create a tender texture. If using salted butter, just reduce the added salt slightly.
- Whole milk: adds moisture and helps enrich the dough for a soft, pillowy pull-apart texture.
- All-purpose flour: gives the buns structure, form and chew.
- Granulated sugar: sweetness that helps with texture, browning and moisture retention.
- Ground cinnamon: adds warmth and ties the buns to the sweet cranberry flavor.
- Ground nutmeg: classic warm spice that enhances the flavor even more and pairs beautifully with cranberry.
- Dried cranberries: add chewy texture and a sweet tart flavor that complements the cinnamon and nutmeg.
- Cinnamon sugar: adds a sugary spiced crust to the buns.
- Powdered sugar: sweetens and stabilizes the icing. Sift first to avoid lumps.
Supplies:
How to Make Hot Cross Buns
- In a small bowl, combined the yeast, 1 teaspoon sugar, and warm water.
- Allow to proof for 10 minutes.
- Stir in the beaten egg.
- In a separate bowl, stir the 1/4 cup milk into the melted butter.
- In a large bowl, whisk together the flour, 1/3 cup sugar, cinnamon and nutmeg.
- Make a well in the center with a wooden spoon and add both the yeast and butter mixtures.
- Stir with the wooden spoon or your hands until a soft dough forms.
- Add the dried cranberries and knead until evenly dispersed throughout the dough.
- Butter the same bowl and place the ball of dough back in it.
- Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for an hour and a half until about doubled in size.
- Preheat oven to 350°F. Divide dough into 8 even-sized balls. Place each ball, about an inch apart, in a lightly greased baking pan or dish.
- Use a table knife to make a cross indention in the top of each ball of dough.
- Brush with egg wash and sprinkle evenly with cinnamon sugar.
- Bake for 25-30 minutes or until buns are golden brown. Let buns cool for a few minutes while you prepare the icing.
- For the icing, combine the powdered sugar, cinnamon.
Whisk in milk until smooth and thick. Place icing in a small plastic bag and snip the corner.
- Pipe icing into the cross marks on the top of each bun. Serve warm or cooled.
Storage
Store cooled hot cross buns in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, wrap tightly and freeze for up to 2 months, then thaw at room temperature when ready to enjoy.
To reheat, warm buns in the microwave for 10–15 seconds for a quick option, or cover with foil and heat in a 300°F oven until warmed through for that fresh-baked feel.
More Easy Easter Recipes
Easter is just a hippity-hop away and I’m here with my favorite Easy Easter Recipes that are sure to make every bunny happy!
If you make these Cranberry Hot Cross Buns, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Cranberry Hot Cross Buns
- Prep Time: 2 hours
- Cook Time: 30 mins
- Total Time: 2 hours 30 mins
- Yield: 8
- Category: Breakfast
Description
Super-soft, cinnamon-spiked, cranberry-studded hot cross buns that will make Easter brunch extra special!
Ingredients
- 1 (1/4 ounce) envelope active dry yeast (2 and 1/4 teaspoons)
- 1/4 cup warm water
- 1 large egg, beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup whole milk
- 2 and 1/4 cups all-purpose flour
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup dried cranberries
- 1 large egg plus 1 teaspoon water, for egg wash
- 2 tablespoons sugar plus 1 teaspoon cinnamon, for cinnamon sugar
Icing:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons whole milk
Instructions
- In a small bowl, combined the yeast, 1 teaspoon sugar and warm water. Allow to proof for 10 minutes. Stir in the beaten egg.
- In a separate bowl, stir the 1/4 cup milk into the melted butter.
- In a large bowl, whisk together the flour, 1/3 cup sugar, cinnamon and nutmeg. Make a well in the center with a wooden spoon and add both the yeast and butter mixtures. Stir with the wooden spoon or your hands until a soft dough forms. Knead in the dried cranberries until evenly dispersed throughout the dough.
- Butter the same bowl and place the ball of dough back in it. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for an hour and a half until about doubled in size.
- Preheat oven to 350°F. Divide dough into 8 even-sized balls. Place each ball, about an inch apart, in a lightly greased baking pan or dish. Use a table knife to make a cross indention in the top of each ball of dough. Brush with egg wash and sprinkle evenly with cinnamon sugar.
- Bake for 25-30 minutes or until buns are golden brown. Let buns cool for a few minutes while you prepare the icing.
- For the icing, whisk together the powdered sugar, cinnamon and milk until smooth and thick. Place icing in a small plastic bag and snip the corner. Pipe icing into the cross marks on the top of each bun. Serve warm or cooled.
