Cinnamon Raisin Hot Cross Buns (Make-Ahead Easter Rolls)
Cinnamon Raisin Hot Cross Buns, laden with warm spices and sweet raisins, are a beloved Easter tradition that never fails to impress. These buns are soft, slightly sweet, and topped with a simple icing cross that makes them simply delightful. Not only are they perfect for holiday brunches, but they also work beautifully as an everyday treat. There’s something inherently comforting about these fluffy rolls, especially when served warm with a smear of butter. Once you bake these beauties, you’ll likely find yourself wanting to make them year-round!
Table of Contents
I first stumbled upon the magic of these Cinnamon Raisin Hot Cross Buns during a family Easter gathering. The aroma wafting through the house as they baked was absolutely irresistible. Unlike store-bought versions, these homemade rolls are incredibly fresh, filled with a depth of flavor that you just can’t replicate. They bring a warm sense of nostalgia, evoking memories of family and gathering over delicious food. I’m excited to share this recipe with you, and I really hope you’ll try it for your next celebration!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 120 minutes, you’ll have these hot cross buns ready in no time.
- Irresistible Flavor: The combination of cinnamon and plump raisins creates an incredibly fragrant and delicious treat.
- Eye-Catching Appeal: Those charming icing crosses make these buns visually stunning and perfect for sharing!
- Flexible Serving: Great for breakfast, snacks, or dessert; they’re versatile enough for any occasion.
- Make-Ahead Friendly: Prepare them in advance and simply bake when you’re ready to enjoy!
Ingredients You’ll Need
- 1 cup milk: Warmed to activate the yeast, this provides moisture and richness to the dough.
- 2 tbsp active dry yeast: The key to that lovely rise; ensure it’s fresh for the best results.
- 1 tsp white sugar: A small amount is used to help feed the yeast during activation.
- 2 eggs: Room temperature helps incorporate air for a light texture.
- 1/4 cup water: Just enough to help blend ingredients smoothly.
- Pinch of salt: Enhances flavor; don’t skip it!
- 1/4 cup melted unsalted butter: Adds richness and flavor, making the buns tender.
- 1/4 tsp cinnamon: Infuses the dough with warmth and a hint of spice.
- 3 cups all-purpose white flour: The base of your dough; you may need more or less depending on humidity.
- 1/2 cup California raisins: Sweet, chewy goodness that pairs perfectly with spices.
- Oil for brushing the bowl: Prevents the dough from sticking while rising.
- 1 egg, beaten: This egg wash gives the buns a glossy finish.
- 1 tbsp water: Thins the egg for a smoother application.
- 3 tbsp icing sugar: Sweetens the icing for that classic cross.
How to Make Cinnamon Raisin Hot Cross Buns (Make-Ahead Easter Rolls)
Activate Yeast: In a mixing bowl, combine 1 cup warm milk, 2 tbsp active dry yeast, and 1 tsp white sugar. Stir gently and let sit for about 10 minutes until the yeast forms a frothy layer on top—the sign that it’s ready to use!
Combine Wet Ingredients: To the yeast mixture, add 2 eggs, 1/4 cup water, pinch of salt, 1/4 cup melted unsalted butter, and 1/4 tsp cinnamon. Mix everything together until fully incorporated into a smooth liquid.
Create the Dough: Gradually add 3 cups all-purpose white flour, one cup at a time, mixing until the dough forms a cohesive ball. Depending on your kitchen’s humidity, you may need to adjust the amount of flour slightly.
Add Raisins: Once the dough is formed, fold in 1/2 cup California raisins. This step ensures every bite is studded with sweetness.
First Rise: Lightly brush a bowl with oil, place your dough in it, and cover it with a damp towel. Let it rise in a warm spot for about 90 minutes or until it has doubled in size.
Shape the Buns: After the rise, punch the dough down to release the air. Divide it into either 9 large or 12 smaller dough balls and arrange them on a baking pan lined with parchment paper.
Second Rise: Preheat your oven to 375°F. While it’s heating, cover the buns with a moist towel and let them rise again for another 30 minutes. They should puff up nicely during this time.
Apply Egg Wash: Before baking, brush the tops of the buns with the beaten 1 egg mixed with 1 tbsp water to create a shiny, golden crust.
Bake the Buns: Slide the pan into your preheated oven and bake for about 15 minutes, or until the buns are golden and cooked through (they should sound hollow when tapped on the bottom).
Make the Icing: In a small bowl, whisk together 3 tbsp icing sugar with a little water. You want a thick paste that can be piped—perfect for creating that classic cross!
Decorate: Once the buns are completely cool, pipe crosses onto each bun, giving them that iconic look. They’re just begging to be enjoyed fresh.
Storing & Reheating
Store your Cinnamon Raisin Hot Cross Buns at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate them for up to one week. If you want to keep them around even longer, freeze the buns in a sealed bag for up to 3 months. To refresh them, simply pop them in a 350°F oven for about 10 minutes or until warmed through.
Chef’s Helpful Tips
- Ensure your yeast is fresh; expired yeast won’t rise properly.
- When incorporating eggs, let them come to room temperature for optimal mixing.
- Knead lightly; this helps develop gluten without overworking the dough.
- If your dough feels too sticky, don’t hesitate to add a bit more flour during shaping.
- Experiment with spices—add a pinch of nutmeg or allspice for added warmth.
- These buns can be made ahead; prepare the dough the night before and refrigerate, then let it come to room temperature before baking.
Cinnamon Raisin Hot Cross Buns are not just a treat; they bring warmth and joy, perfect for gatherings or quiet mornings. I encourage you to embrace the process, perhaps even share some with friends or family. Don’t hesitate to experiment with the recipe or make it your own — enjoy every bite of this delightful creation!
Recipe FAQs
Can I make Cinnamon Raisin Hot Cross Buns vegan?
Absolutely! You can substitute the eggs with flaxseed meal mixed with water (1 tbsp ground flaxseed with 2.5 tbsp water for each egg) and use a non-dairy milk. The buns still turn out wonderfully!
Why didn’t my buns rise?
If your buns didn’t rise, it’s usually due to inactive yeast. Ensure your yeast is fresh and verify that the milk wasn’t too hot or too cold when activating it. Ideal temperature is about 110°F.
Can I add more spices?
Definitely! Feel free to experiment with your favorite spices like nutmeg or cardamom to enrich the flavor profile. Just a pinch can elevate the buns wonderfully.
How do I know when the buns are done baking?
The buns are ready when they’re golden brown and sound hollow when tapped on the bottom. Also, a quick internal temperature check should show around 190°F for perfectly baked rolls!
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📖 Recipe Card
Cinnamon Raisin Hot Cross Buns (Make-Ahead Easter Rolls)
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 9-12 buns 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Easter Bakery
Description
These Cinnamon Raisin Hot Cross Buns are an irresistible blend of sweet and spice, perfect for Easter. With simple ingredients like milk, butter, and cinnamon, these delightful rolls are easy to prepare and great for family gatherings or a cozy brunch at home.
Ingredients
- 1 cup milk
- 2 tbsp active dry yeast
- 1 tsp white sugar
- 2 eggs
- 1/4 cup water
- pinch of salt
- 1/4 cup melted unsalted butter
- 1/4 tsp cinnamon
- 3 cups all purpose white flour (you may need more or less depending on how dry your kitchen is)
- 1/2 cup california raisins
- oil for brushing bowl
- 1 egg, beaten
- 1 tbsp water
- 3 tbsp icing sugar
Instructions
- Combine warmed milk, yeast, and sugar in a bowl and let sit for 10 minutes until foamy.
- Mix in eggs, water, salt, melted butter, and cinnamon into the yeast mixture.
- Gradually add flour one cup at a time until a dough ball forms.
- Fold in the raisins and mix until incorporated.
- Grease a bowl, place the dough inside, cover with a moist towel, and let rise for 90 minutes in a warm area.
- After rising, divide the dough into 9 large balls or 12 smaller ones and place them on a baking tray.
- Preheat the oven to 375°F.
- Allow the dough balls to rise for an additional 30 minutes, again covered with a moist towel.
- Brush the tops with egg wash.
- Bake in the preheated oven for 15 minutes.
- Combine water and icing sugar until thick, then pipe onto the cooled buns to create a cross.
- Serve warm with butter.
Notes
Make sure the milk is warm but not hot to activate the yeast properly.
If you prefer, you can substitute raisins with currants or sultanas for different flavors.
These buns can be enjoyed fresh or stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 bun
- Calories: 205
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
