Cozy Hot Cross Buns Recipe with Easy Zesty Orange Glaze

That afternoon, the kitchen smelled like an old friend—warm, inviting, and just a little bit unexpected. I’d been fiddling with a batch of hot cross buns, trying to chase away the chill creeping through the windows. Honestly, I wasn’t even sure about adding the orange glaze at first. Citrus and cinnamon? It seemed like a gamble, but the moment I brushed that zesty glaze over the golden buns, something clicked. The zing of orange cut through the richness, giving the whole kitchen a cozy, lively buzz.

It wasn’t some grand plan or a fancy recipe handed down through generations. Nope, it was a quick save after realizing my usual glaze ingredients were missing, and I had a lonely orange sitting on the counter. I thought, “Why not?” And let me tell you, these cozy hot cross buns with zesty orange glaze quickly became a weekend staple. They’re soft, slightly spiced, with that perfect sweet-tart finish that keeps you sneaking bites when you should be doing something else.

What’s funny is how this little twist turned into a comforting ritual—warm buns fresh from the oven, a cup of coffee, and a quiet moment. It’s the kind of recipe that doesn’t shout, but quietly asks you to stay a while. And that, I guess, is why these buns stuck around in my kitchen—and hopefully, they’ll find a spot in yours too.

Why You’ll Love This Recipe

• Quick & Easy: These buns come together in under 2 hours, including rising time, making them perfect for a cozy weekend morning or last-minute treat.
• Simple Ingredients: No need for fancy baking supplies; you likely have everything on hand, from flour to warm spices.
• Perfect for Seasonal Gatherings: Whether Easter brunch or a chilly Sunday, these buns bring that comforting feel without fuss.
• Crowd-Pleaser: Kids love the soft, sweet dough, and adults appreciate that bright orange glaze that keeps things fresh and interesting.
• Unbelievably Delicious: The blend of spices with the citrus glaze hits a harmony that makes you close your eyes after the first bite—pure comfort food magic.

What sets this recipe apart is the glaze itself. Instead of the usual sugary drizzle, the zesty orange glaze adds a punch of flavor that balances the sweet dough and warm spices perfectly. Plus, you get that lovely shiny finish that makes the buns look as good as they taste. I’ve tested versions without the zest, and honestly, it just doesn’t have the same spark. It’s a small twist that changes everything.

This recipe isn’t just another hot cross bun—it’s a little moment of joy baked into your day. It’s the kind of thing you make when you want comfort but also a bit of brightness, without spending all afternoon in the kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, but a few fresh touches add that special zing.

• All-purpose flour: 3 ½ cups (420g) – the base for soft, fluffy buns
• Active dry yeast: 2 ¼ teaspoons (one packet) – for that perfect rise
• Warm whole milk: 1 cup (240ml), around 110°F (43°C) – activates the yeast and keeps dough tender
• Granulated sugar: ½ cup (100g) – adds sweetness and helps with browning
• Unsalted butter: 4 tablespoons (56g), softened – adds richness and moisture
• Large eggs: 2, room temperature – bind everything together
• Ground cinnamon: 2 teaspoons – a warm, spicy note that’s classic for hot cross buns
• Ground allspice: ½ teaspoon – adds depth to the spice mix
• Salt: ½ teaspoon – balances sweetness and enhances flavor
• Raisins or currants: ¾ cup (110g), soaked in warm water for 10 minutes then drained – plump and juicy in every bite
• Orange zest: From 1 large orange – brightens the dough and the glaze
• For the crosses: ½ cup (60g) all-purpose flour mixed with ⅓ cup (80ml) water to make a thick paste

For the zesty orange glaze:

• 1 cup (120g) powdered sugar, sifted
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest (optional, for extra zing)

I usually go with trusted brands like King Arthur for flour—it just yields the best texture for my buns. If you’re in a pinch, a good all-purpose flour from your local store works fine too. When picking your oranges, choose ones that feel heavy and fragrant for the brightest flavor. And if you want a gluten-free version, swapping the flour for a blend designed for baking works surprisingly well.

Equipment Needed

• Large mixing bowl – for dough combining and rising
• Measuring cups and spoons – precise measurements matter here
• Stand mixer with dough hook attachment (optional) – makes kneading easier, but hand kneading works just fine if you don’t have one
• Whisk – for mixing the glaze smoothly
• Baking sheet or tray lined with parchment paper – to keep buns from sticking and for even baking
• Pastry bag or a small zip-top bag with a corner snipped off – handy for piping the flour crosses on top
• Clean kitchen towel or plastic wrap – for covering dough as it rises

I’ve found that using a stand mixer with a dough hook saves time and effort, especially when making multiple batches. But honestly, kneading by hand is therapeutic if you’ve got a few extra minutes—it gives you a feel for the dough’s texture and readiness. Also, a silicone baking mat can be a budget-friendly alternative to parchment paper, and it’s reusable, which is a win for the environment.

Preparation Method

1. Activate the yeast: In your large mixing bowl, combine the warm milk (110°F / 43°C) with the sugar and yeast. Stir gently and let it sit for 5 to 10 minutes until it’s foamy and bubbly. If it doesn’t foam, your yeast might be dead, so try again with fresh yeast.
2. Make the dough: To the yeast mixture, add the softened butter, eggs, and orange zest. Stir to combine. Then, gradually add the flour, salt, cinnamon, and allspice, mixing as you go. If using a stand mixer, switch to the dough hook and knead on medium speed. If by hand, turn the dough onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic.
3. Incorporate the raisins: Drain the soaked raisins or currants well, then knead them gently into the dough until evenly distributed.
4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 to 1 ½ hours, or until doubled in size.
5. Shape the buns: Punch down the risen dough to release air. Divide it into 12 equal portions (about 80g / 2.8 oz each). Shape each into a smooth ball and place on a parchment-lined baking sheet, leaving space for expansion.
6. Second rise: Cover the buns loosely and let them rise again for 30 to 40 minutes until puffy and nearly doubled.
7. Prepare the crosses: Mix the ½ cup flour with water to make a thick paste. Transfer to a piping bag or a zip-top bag with a small corner cut off. Pipe crosses (+) over each bun carefully, then let them set for a few minutes while you preheat the oven.
8. Bake: Preheat your oven to 375°F (190°C). Bake the buns for 20 to 25 minutes, until golden brown and cooked through (they should sound hollow when tapped).
9. Make the glaze: While the buns bake, whisk together the powdered sugar, orange juice, and zest until smooth and slightly runny.
10. Glaze the buns: As soon as the buns come out of the oven, brush the orange glaze generously over the tops. This step gives them a shiny finish and that lively citrus kick.
11. Cool and serve: Let the buns cool on a wire rack for about 15 minutes before serving warm or at room temperature.

Pro tip: If the dough feels sticky during kneading, sprinkle a little more flour, but be careful not to add too much or the buns turn dense. Also, timing the glaze while the buns are hot lets it soak in just enough to keep them moist but not soggy.

Cooking Tips & Techniques

One trick I learned the hard way is to be patient with the dough rising. Rushing it leads to dense buns that don’t quite have that fluffy, pillowy texture we all crave. Always look for the dough doubling in size rather than just going by time.

Another tip: When shaping the buns, try to create a tight skin by pulling the dough under itself. It makes the buns rise upward instead of spreading out flat. It’s subtle, but it makes a difference in appearance and texture.

For the crosses, piping the flour paste can be a little messy at first. Practice on parchment paper before tackling the buns if you’re nervous. If you prefer, you can use a stencil or simply skip the crosses for a simpler look—though they’re a classic touch.

Timing the glaze right is important too. Waiting for the buns to cool completely before glazing means the glaze won’t soak in well. Brush them while warm, and the orange flavor really shines.

Lastly, multitasking helps here—start soaking the raisins while you prepare the yeast, and whisk the glaze as the buns bake. It keeps the process smooth and less like a scramble.

Variations & Adaptations

One of the fun things about this recipe is how easily it bends to your preferences or what’s in your pantry.

• Dietary Swap: Use almond or oat milk instead of whole milk for a dairy-free version. Swap butter for coconut oil or a plant-based spread.
• Flavor Variations: Try adding chopped candied ginger or orange peel inside the dough for an extra zing. You can also swap raisins for dried cranberries or chopped apricots.
• Seasonal Twist: In spring or summer, fold in fresh blueberries or raspberries to echo the bright citrus glaze. For a festive touch, sprinkle chopped nuts on top before baking.
• Cooking Method: If you don’t want to bake, these buns can be steamed for a softer, chewier texture—just adjust rising and cooking times accordingly.

I once tried adding a touch of cardamom to the spice mix—it was unexpectedly delightful, giving the buns a subtle floral note that paired beautifully with the orange glaze. It’s a small change that makes a big impression.

Serving & Storage Suggestions

These buns are best enjoyed warm, right out of the oven, or within the first day for that soft, fresh texture. Serving them with a pat of butter or a smear of cream cheese complements the zesty glaze marvelously.

For a fuller spread, pair them with a hot cup of tea or coffee, or even alongside scrambled eggs for a cozy brunch. They also make a charming addition to a holiday table where simple, comforting food shines.

To store, keep the buns in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to a month. Thaw at room temperature and warm in the oven for a few minutes to bring back that fresh-baked softness.

Reheating them gently in the oven (around 300°F / 150°C for 5-7 minutes) keeps the glaze intact and revives the texture better than microwaving, which can leave them rubbery.

Flavors actually deepen after a day, so if you’ve got leftovers, it’s worth waiting a little for the spice and orange to meld together even more.

Nutritional Information & Benefits

Each bun contains approximately 220 calories, with 7g of fat, 36g of carbohydrates, and 4g of protein. They’re not low-calorie, but they offer a comforting treat with a boost of energy.

The orange zest and juice provide vitamin C and antioxidants, adding a subtle health benefit to this indulgent snack. Cinnamon and allspice are known for their anti-inflammatory properties, making these buns a little more than just tasty.

If you’re mindful of allergens, this recipe contains gluten, dairy, and eggs, but substitutions for dairy and gluten-free flour blends can adapt it to many dietary needs.

From a wellness perspective, I appreciate that this recipe balances sweetness with natural flavors and spices, making it a satisfying treat without overloading on sugar or artificial ingredients.

Conclusion

This cozy hot cross buns with zesty orange glaze recipe is a little miracle when you want something warm, comforting, and a bit different. The soft, spiced dough paired with that bright, tangy glaze is a combination that keeps me coming back, no matter the season.

Feel free to make it your own—tweak the spices, swap the fruit, or even experiment with the glaze. It’s forgiving, friendly, and always rewarding. I love how it turns a simple baking day into a moment of quiet joy, and I hope it does the same for you.

Don’t hesitate to share your twists or questions below—I’m always eager to hear how you make these buns your own and what comforting recipes bring you back to the kitchen.

Frequently Asked Questions

Can I make these hot cross buns ahead of time?

Yes! You can prepare the dough and shape the buns the night before, then refrigerate them covered overnight. Allow them to come to room temperature and rise before baking the next day.

What if I don’t have orange juice for the glaze?

You can substitute with lemon juice or even a splash of milk mixed with powdered sugar for a simple glaze. The flavor will differ but still be tasty.

How do I store leftover buns to keep them fresh?

Store them in an airtight container at room temperature for up to two days, or freeze wrapped tightly for longer storage. Reheat gently in the oven before serving.

Can I make these buns gluten-free?

Yes, using a gluten-free all-purpose flour blend that’s suitable for yeast baking works well. Keep in mind texture may vary slightly.

What’s the best way to get that shiny glaze on the buns?

Brush the orange glaze on the buns immediately after they come out of the oven while they’re still hot. This helps the glaze soak in and gives a beautiful shine.

For those interested in more bright and fresh desserts, you might enjoy the mini lemon blueberry cheesecakes recipe perfect for parties, which also plays with zesty flavors in a different way. And if you want to browse more ideas, the recipes collection has plenty of inspiration for any occasion.

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