Make your Easter Sunday even sweeter with this delicious Hot Cross Buns recipe. These doughy, raisin-studded delights have been a holiday staple for centuries and are believed to bring good luck!


For the Rolls

1 c. whole milk, warm

2 1/4 oz. packages active dry yeast

1/2 c. sugar

1/3 c. butter, melted

1 large egg yolk

1 tsp. pure vanilla extract

3 c. all-purpose flour (plus more for kneading)

1 tsp. kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 c. dried currants, plumped in hot water then drained

1 tsp. lemon zest

Egg wash, for brushing

For the Glaze

2 c. powdered sugar

2 tbsp. whole milk

1/2 tsp. lemon zest


  1. In a medium bowl, combine milk, yeast and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants.
  2. Turn the dough onto a lightly floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball.
  3. Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.
  4. When the dough is ready to form into rolls, butter a 9”-x-12” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
  5. Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with plastic wrap and let rise in a warm place until the rolls have doubled in size, about 45 minutes.
  6. After the second rise, preheat oven to 375°. Brush the tops of the buns with egg wash. Bake until the rolls are golden and puffy, 22 to 25 minutes.
  7. Make glaze: Whisk together powdered sugar, milk and lemon zest until smooth. Transfer to a medium Ziploc bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. Serve warm or at room temperature.


We’re serving up love and enjoying family bonds on Easter Sunday at The Ranch!