• Prep Time:
  • Cooking Time:
  • Serves: 18 Buns

Hot Cross Buns with Cream Cheese Frosting

  • Recipe Submitted by on

Category: Breads, Easter

 Ingredients List

  • 5 c All-purpose flour
  • 2 pk Active dry yeast
  • 1/2 c Sugar
  • 1 ts Salt
  • 1 ts Ground cinnamon
  • 1/4 ts Ground cardamom
  • 1/4 ts Cloves
  • 1/4 ts Nutmeg
  • 1 1/4 c Milk
  • 1/2 c Butter (1 stick)
  • 2 Eggs, beaten
  • 3/4 c Currants or raisins
  • 1/3 c Candied orange peel (opt)
  • 1 Egg yolk mixed with
  • 2 tb Water


3 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Milk

Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing
bowl. In a separate bowl, heat milk and butter to very warm (120 to 130ø).
Add to flour. Beat on medium speed of mixer for 1 minute. Add eggs. Beat
another minute. Stir in currants, orange peel and enough remaining flour to
make dough easy to handle. Turn dough out onto lightly floured surface and
knead until smooth and elastic, about 5 minutes, adding additional flour as
needed. Place in a buttered bowl, turning to butter top. Cover; let rise in
warm place until doubled in bulk, about 1 hour. Punch down dough; turn onto
lightly floured surface. Divide dough in half; divide each half into 9
pieces. Form each piece into a smooth round ball. Place balls of dough in
two buttered 8-inch square baking pans. Cover; let rise in warm place until
doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk
mixture. Bake rolls in preheated 375ø oven, 20 to 25 minutes, or until
golden brown. Remove from pans. Cool on wire rack. Prepare Cream Cheese
Frosting. Drizzle frosting across the top of each bun in the shape of a
cross. Makes 18 buns. CREAM CHEESE FROSTING: Beat cream cheese and sugar in
a bowl until smooth. Add up to 1 teaspoon of milk for drizzling

Note: Hot cross buns are a traditional Easter food. You can bake them in
advance and freeze unfrosted. When ready to serve, reheat foil-wrapped buns
in a 325ø oven. Drizzle cream cheese frosting in the shape of a cross over
the buns after reheating.

From the files of Roberta Thompson Source: The News-Enterprise
Elizabethtown KY; Food section; recipe from: American Dairy Association
26, 98

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