Super-Soft, Cinnamon-Spiked Cranberry Hot Cross Buns: The Ultimate Easter Treat

There’s nothing quite like the aroma of freshly baked goods filling your home, especially when they herald the joy of Easter. These super-soft, cinnamon-spiked Cranberry Hot Cross Buns are more than just a seasonal delicacy; they’re a delightful experience that promises to make your Easter brunch, or any special occasion, truly unforgettable. Imagine biting into a pillowy bun, rich with warm spices and dotted with sweet-tart cranberries, all finished with a delicate sweet icing cross. This recipe is designed to bring that magical moment to your kitchen with ease and incredible flavor, ensuring a memorable holiday for family and friends.

Embrace the Beloved Tradition of Hot Cross Buns

Have you ever experienced the sheer delight of a homemade hot cross bun? If not, prepare to be amazed by this Cranberry Hot Cross Buns recipe! Traditionally savored on Good Friday or Easter morning, these charming little buns carry centuries of history and symbolism. While deeply rooted in Easter traditions, their irresistible flavor profile makes them a perfect sweet treat to enjoy any time of the year. Forget waiting for a special holiday; these buns are so good, they create their own occasion!

Hot cross buns are said to symbolize the crucifixion with the cross on top, and the spices within represent the spices used to embalm Christ. Beyond their spiritual significance, they are simply a testament to comforting, spiced bread. This modern twist, featuring vibrant dried cranberries, brings a delightful burst of fruity sweetness and a hint of tang that perfectly complements the classic cinnamon warmth. You’ll find yourself reaching for these tender buns long after the Easter eggs have been put away.

The Secret to a Golden Glaze: Mastering the Egg Wash

One of the simplest yet most impactful steps in baking these hot cross buns (or many other baked goods like pies, scones, and biscuits) is applying an egg wash. This magical mixture is the secret behind that beautiful, crisp, golden-brown, and glossy finish that makes your baked creations look as good as they taste. A perfectly executed egg wash adds a professional touch and enhances the visual appeal, making each bun truly irresistible.

Learning how to make a simple egg wash is a fundamental skill for any baker. It’s typically a blend of a beaten egg with a splash of water or milk. This mixture, brushed gently over the dough before baking, not only imparts a rich golden color but also helps to create a slightly crisp exterior. For detailed instructions and tips on achieving the perfect sheen, check out our guide on How to Make An Egg Wash. It’s the perfect final touch that elevates homemade treats from good to absolutely glorious!

Step-by-Step Guide to Baking Irresistible Hot Cross Buns

Don’t be intimidated by yeast baking! This recipe is straightforward and designed for success. Follow these steps carefully to create your own batch of divine Cranberry Hot Cross Buns.

• Activate the Yeast: In a small bowl, combine the active dry yeast, 1 teaspoon of granulated sugar, and warm water. The water should be around 105-115°F (40-46°C) – warm to the touch but not hot. Stir gently and let it sit for about 10 minutes. This process, called proofing, activates the yeast. You’ll know it’s ready when the mixture becomes foamy and bubbly, indicating the yeast is alive and active. Once proofed, stir in the beaten egg until well combined.
• Prepare the Wet Ingredients: In a separate, microwave-safe bowl, gently warm the 1/4 cup of whole milk. Add it to the melted butter and stir. Ensure this mixture is not too hot, as excessive heat can kill the yeast.
• Combine Dry and Wet: In a large mixing bowl, whisk together the all-purpose flour, the remaining 1/3 cup of granulated sugar, 2 teaspoons of cinnamon, and 1/2 teaspoon of nutmeg. Create a well (a dip) in the center of the dry ingredients with a wooden spoon. Pour both the yeast mixture and the butter-milk mixture into this well. Stir with the wooden spoon or your hands until a soft, shaggy dough begins to form.
• Incorporate Cranberries: Turn the dough out onto a lightly floured surface. Gently knead in the dried cranberries until they are evenly dispersed throughout the dough. Avoid over-kneading at this stage; just enough to distribute the fruit. The dough should be soft and slightly tacky, but not overly sticky.
• First Rise: Lightly butter the same large bowl you used for mixing. Place the ball of dough back into it, turning once to coat. Cover the bowl tightly with a clean kitchen towel or plastic wrap. Find a warm, draft-free place for the dough to rise. This could be a sunny spot, near a warm oven, or in an oven that’s been warmed briefly and then turned off. Let the dough rise for approximately an hour and a half, or until it has about doubled in size. This slow rise develops deep flavors and a wonderfully tender texture.
• Shape and Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a baking pan or dish. Gently deflate the risen dough and divide it into 8 even-sized balls. The easiest way to do this is by first forming the dough into a log and then cutting it into equal pieces. Roll each piece into a smooth ball. Arrange the balls in the prepared baking dish, leaving about an inch of space between them to allow for further expansion. Using a table knife, make a shallow cross indentation on the top of each dough ball – don’t cut too deep, just enough to mark it.
• Egg Wash and Cinnamon Sugar: Brush the tops of each bun generously with the prepared egg wash. This will give them that beautiful golden sheen. Immediately sprinkle evenly with the cinnamon sugar mixture (2 tablespoons sugar mixed with 1 teaspoon cinnamon).
• Bake to Golden Perfection: Bake for 25-30 minutes, or until the buns are beautifully golden brown and sound hollow when lightly tapped on the bottom. Remove from the oven and let the buns cool in the pan for a few minutes while you prepare the icing.
• Prepare the Icing: In a small bowl, whisk together the powdered sugar, 1/4 teaspoon cinnamon, and 2 tablespoons of milk until the mixture is smooth, thick, and pourable. The consistency should be thick enough to hold its shape but fluid enough to pipe.
• Decorate and Serve: Transfer the icing to a small plastic bag (a Ziploc works perfectly) and snip off a tiny corner. Carefully pipe the icing into the cross marks on the top of each warm bun. Serve your Cranberry Hot Cross Buns warm, or allow them to cool completely. They are truly delightful either way!

And there they are! Your magnificent Cranberry Hot Cross Buns, all warm, fragrant, and ready to be devoured. Each one is a testament to the joy of homemade baking.

Tips for Perfect Hot Cross Buns Every Time

Achieving bakery-quality hot cross buns at home is entirely within reach with a few helpful tips:

• Yeast Temperature is Key: Ensure your warm water for proofing yeast is within the ideal range of 105-115°F (40-46°C). Water that is too cold won’t activate the yeast, and water that is too hot will kill it. A kitchen thermometer is your best friend here.
• Don’t Rush the Rise: The rise time is crucial for flavor development and a light, airy texture. If your kitchen is cool, the dough might take longer to double in size. Be patient! A good trick is to place the covered bowl in a slightly warm (but not hot) oven that has been turned off, or in a warm spot in your home.
• Measure Flour Accurately: Too much flour can lead to dense, dry buns. Use a kitchen scale for precision, or spoon flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag.
• Gentle Handling: After the first rise, handle the dough gently to avoid deflating it too much. Just enough to shape the buns.
• Even Baking: For uniform golden-brown buns, make sure they are spaced about an inch apart in the baking dish. This allows heat to circulate properly around each bun.
• Icing Consistency: If your icing is too thin, add a little more powdered sugar. If it’s too thick, add milk a tiny drop at a time until you reach the desired consistency for piping.

Serving Suggestions and Storage

These Cranberry Hot Cross Buns are best enjoyed warm, ideally fresh from the oven or gently reheated. Here are a few ways to savor them:

• Classic Breakfast: Serve them as the star of your Easter brunch alongside eggs, bacon, and fresh fruit.
• Afternoon Treat: Enjoy them with a cup of coffee or tea for a comforting snack.
• With Butter: A pat of salted butter melting into a warm bun is pure heaven.

Storage: Leftover hot cross buns can be stored in an airtight container at room temperature for 2-3 days. To extend their freshness, you can also freeze them (without the icing) for up to 1 month. Thaw at room temperature, then warm gently in the oven or microwave before adding fresh icing. Reheating them slightly will revive their softness and aromatic qualities.

Frequently Asked Questions (FAQs)

Here are some common questions you might have about making these delicious buns:

• Can I make the dough ahead of time? Yes! You can prepare the dough through the first rise, then punch it down gently, cover it tightly, and refrigerate it overnight. The next morning, let it come to room temperature for about 30-60 minutes before shaping and proceeding with the recipe.
• What if my dough isn’t rising? This usually means your yeast wasn’t active or the environment wasn’t warm enough. Ensure your yeast is fresh and the water temperature is correct for proofing. If it still doesn’t rise after an extended period, you might need to start with new yeast.
• Can I use fresh cranberries? Fresh cranberries will release more moisture and can be very tart. If using them, chop them finely and consider tossing them with a teaspoon of sugar before adding to the dough to reduce tartness. Dried cranberries are recommended for consistency.
• Can I substitute other dried fruits? Absolutely! Golden raisins, chopped dried apricots, or even a mix of candied citrus peel can be wonderful alternatives to dried cranberries.
• How can I make the crosses more pronounced? For a traditional flour paste cross, mix 3 tablespoons all-purpose flour with 2 tablespoons water to form a thick paste. Pipe this paste onto the buns before baking. The sugar icing is then added after baking.

If you embark on the delightful journey of making these Cranberry Hot Cross Buns, I’d absolutely love to see your creations! Be sure to snap a picture and share it with me, or tag me on Instagram @thebakermama. It truly brightens my day to see how inspired and creative you get with the recipes I share. Enjoy every bite of these beautiful buns, and happy baking!

xoxo,

Print

Cranberry Hot Cross Buns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews

• 
  Author: Maegan – The BakerMama
• 
  
  Prep Time: 2 hours
• 
  
  Cook Time: 30 mins
• 
  
  Total Time: 2 hours 30 mins
• 
  
  Yield: 8
• 
  
  Category: Breakfast

Print Recipe

---

Description

Super-soft, cinnamon-spiked, cranberry-studded hot cross buns that will make Easter brunch extra special!

---

Ingredients

• 1 envelope active dry yeast (2–1/4 teaspoons)
• 1/4 cup warm water
• 1 large egg, beaten
• 1/2 cup (1 stick) butter, melted
• 1/4 cup whole milk
• 2–1/4 cups all-purpose flour
• 1/3 cup plus 1 teaspoon granulated sugar, divided
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup dried cranberries
• 1 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 cinnamon
• 2 tablespoons milk

---

Instructions

1. In a small bowl, combined the yeast, 1 teaspoon sugar and warm water. Allow to proof for 10 minutes. Stir in the beaten egg.
2. In a separate bowl, stir the 1/4 cup milk into the melted butter.
3. 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.
4. 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.
5. 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.
6. Bake for 25-30 minutes or until buns are golden brown. Let buns cool for a few minutes while you prepare the icing.
7. 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.

---