Cinnamon Hot Cross Buns Recipe

Cinnamon Hot Cross Buns Recipe


2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water (110° to 115°)

1 cup warm 2% milk (110° to 115°)

1/2 cup sugar

1/4 cup shortening

2 eggs

2 teaspoons salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

4-1/2 to 5 cups all-purpose flour

1 cup dried currants

1 egg white, lightly beaten


1-3/4 cups confectioners’ sugar

1/2 teaspoon vanilla extract

4 to 6 teaspoons 2% milk

How to make it

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun.
Yield: 2 dozen.