Hot Cross Buns

Wrap cooked, cooled buns in foil, and freeze; thaw at room temperature. Reheat at 300° for 20 minutes. Unwrap; pipe on glaze while buns are warm.

Yield: 20 rolls (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 22%
  • Fat: 4.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 32.2g
  • Fiber: 1g
  • Cholesterol: 31mg
  • Iron: 1.5mg
  • Sodium: 126mg
  • Calcium: 23mg

Ingredients

  • Buns:
  • 1/3 cup granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm whole milk (100° to 110°)
  • 4 cups all-purpose flour, divided (about 18 ounces)
  • 6 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup golden raisins
  • Cooking spray
  • Glaze:
  • 1 cup powdered sugar
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons whole milk

Preparation

  1. To prepare buns, dissolve granulated sugar and yeast in warm milk in a large bowl; let stand 5 minutes.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 3/4 cups flour, butter, and next 3 ingredients (through eggs) to milk mixture, stirring until a soft dough forms.
  3. Turn dough out onto a lightly floured surface. Knead in raisins. Knead dough until smooth and elastic (about 6 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  5. Divide dough into 20 equal portions; roll each portion into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
  6. Preheat oven to 350°.
  7. Uncover and bake at 350° for 20 minutes or until golden. Cool in pan 5 minutes on a wire rack. Remove from pan.
  8. To prepare glaze, combine powdered sugar and 1/8 teaspoon cinnamon, stirring well with a whisk. Stir in 2 tablespoons milk. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.
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