These traditional Hot Cross Buns are soft, lightly spiced, and sweetened with just the right touch of honey. Made with wholesome whole wheat flour and studded with plump raisins, they’re a nourishing twist on the classic Easter favorite. Finished off with the signature cross and a light glaze, these buns are perfect for Good Friday, Easter brunch, or any spring baking tradition!
Why You’ll Love These Whole Wheat Hot Cross Buns:
Hot cross buns are a beloved Easter tradition — soft, lightly spiced rolls dotted with raisins and topped with a cross. Baking them at home is a wonderful way to celebrate the season and create meaningful family memories. Kids can help measure ingredients, stir the dough, knead, shape the buns into rounds, and pipe the crosses on top. Getting little hands involved not only builds kitchen skills but also turns this classic spring recipe into a fun, hands-on holiday tradition everyone will look forward to each year.
- Made with 100% whole wheat flour
- Naturally sweetened with honey
- Soft, fluffy texture
- Lightly spiced with cinnamon
- Perfect for Easter traditions
Hot cross buns have been baked for centuries as a symbol of Easter. The cross represents Good Friday, while the spices and dried fruit reflect older European baking traditions.
These buns deliver warm spice, tender crumb, and just enough sweetness — without being overly sugary.
Substitutions & Variations:
Flour Options
- Use half whole wheat and half all-purpose flour for a lighter texture.
- Substitute white whole wheat flour for a milder flavor.
Sweetener Swaps
- Maple syrup instead of honey
- Coconut sugar (reduce slightly)
Add-Ins
- Dried cranberries
- Currants
- Orange zest
- Mini chocolate chips (kid-friendly twist)
Dairy-Free Option
- Use plant-based milk
- Substitute dairy-free butter
Storage & Make-Ahead Tips:
- Store in an airtight container for up to 3 days.
- Reheat gently before serving.
- Freeze baked buns up to 2 months.
Tips for Soft Whole Wheat Hot Cross Buns
Don’t Overheat the Milk
Milk that’s too hot can kill the yeast. Aim for about 110°F (warm but not hot to the touch).
Knead Until Elastic
Whole wheat flour requires proper kneading to develop gluten and avoid dense buns.
Let Them Rise Fully
Under-proofed buns will be dense. Give them enough time to double in size.
Keep Them Moist
Brushing with honey glaze helps lock in moisture.
Serving Suggestions:
Serve warm with:
- Butter
- Cream cheese
- Honey
- Jam
- Fresh fruit
- Scrambled eggs
They’re perfect for:
- Good Friday
- Easter brunch
- Spring gatherings
- Afternoon tea
More Easter Brunch Recipes:
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Hot Cross Buns
Ingredients
For the Dough
For the Cross
For the Glaze
Instructions
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In a large bowl, combine warm milk and honey. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
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Add melted butter and eggs to the yeast mixture. Stir to combine.
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In a separate bowl, whisk together whole wheat flour, salt, cinnamon, and nutmeg. Gradually stir dry ingredients into wet ingredients until a soft dough forms. Fold in raisins.
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Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook for 5–6 minutes.)
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Place dough in a lightly greased bowl. Cover and let rise in a warm place for about 1–1½ hours, or until doubled in size.
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Punch down dough and divide into 12 equal portions. Shape into smooth balls.Place in a greased 9×13-inch baking dish, slightly touching. Cover and let rise again for 30–45 minutes.
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Preheat oven to 375°F.Mix flour and water to form a thick paste. Transfer to a piping bag or zip-top bag and pipe a cross over each bun.
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Bake for 18–22 minutes, until golden brown and cooked through.
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Warm honey with water and brush over warm buns for shine and light sweetness.Cool slightly before serving.
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