Hot Cross Buns

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  • ½ C warm water
  • 1 pkg. active dry yeast
  • 1 C milk, scalded
  • ½ C butter
  • ½ C Pioneer® Sugar
  • ½ tsp. cinnamon
  • 1 tsp. salt
  • 1 egg
  • 1 C raisins, dusted in flour
  • 4 ½ – 5 C flour

Lemon Frosting:

  • 1 C Pioneer® Confectioners Powdered Sugar, sifted
  • 2 tsp. lemon juice
  • 1 tsp. water


  1. Dissolve yeast in warm water in large bowl. Meanwhile, scald milk, add butter and let melt in the hot milk. When the milk has cooled to warm add it to the dissolved yeast. Add egg, Pioneer® Sugar, 2 cups flour, salt & cinnamon; beat well. Add dusted raisins and mix in remaining flour to form soft dough.
  2. Knead mixture on a floured surface until smooth and elastic. Place dough in a large greased bowl, turning to grease all sides of the dough. Cover and let rise in warm place until double. Punch down. Shape dough into buns and place on buttered cookie sheet.
  3. Cover and let rise 30 minutes, then very carefully press the shape of a cross into each bun with the back of a spatula or butter knife.
  4. Bake in a preheated oven at 350° F for 15 – 20 minutes or until golden brown. Remove from oven and let cool for about 10 – 15 minutes. Make the shape of a cross on top of the bun with icing. Serve warm.

Lemon Frosting:

  1. In a mixing bowl add the Pioneer® Confectioners Powdered Sugar, lemon juice and water. Mix until smooth. (If icing is too watery, add more powder sugar until you reach the consistency you want).
Hot Cross Buns
3 votes, 4.00 avg. rating (77% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.