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.


20 rolls (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Caloriesfromfat 22 %
Fat 4.5 g
Satfat 2.6 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 32.2 g
Fiber 1 g
Cholesterol 31 mg
Iron 1.5 mg
Sodium 126 mg
Calcium 23 mg


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
1 cup powdered sugar
1/8 teaspoon ground cinnamon
2 tablespoons whole milk


To prepare buns, dissolve granulated sugar and yeast in warm milk in a large bowl; let stand 5 minutes.

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.

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.

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.

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.

Preheat oven to 350°.

Uncover and bake at 350° for 20 minutes or until golden. Cool in pan 5 minutes on a wire rack. Remove from pan.

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.

Julianna Grimes Bottcher & Ann Taylor Pittman,

Cooking Light

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note