Hot Cross Buns With Apricot Glaze
Hot cross buns have always held a special place in my heart. Growing up, I would rush into the bakery every Easter just to see them. A whiff of that warm, cinnamon-spiced aroma, the soft crumb, and the sweet glaze was enough to make me giddy, even though no one in my household ever made them from scratch.
The ritual of the cross on top, the spices tucked inside, and the little bursts of sweetness from dried fruit feel celebratory, comforting, and alive. They are also steeped in history, traditionally tied to Lent and long-standing Easter traditions.
That said, baking hot cross buns can sound intimidating, but you can absolutely make your own incredible batch at home.
One of my favorite debates is how to eat them. Fresh from the oven, they are irresistible. But lightly toasted the next day with butter, especially whipped butter with a hint of lemon zest and a smear of apricot jam, they take on a whole new dimension.
That balance of warmth, sweetness, and richness is exactly why I love them so much. The addition of apricots in the dough and a glossy apricot glaze on top gives them extra brightness and depth of flavor.
Hot Cross Buns With Apricot Glaze
Soft, spiced hot cross buns with diced apricots and a shiny apricot glaze. Perfect for Easter, brunch, or anytime you want a special treat. Lightly toast for best flavor and serve with butter or jam.
Ingredients
- 1/3 cup + 1 tbsp sugar
- 1 cup warm milk
- 1 packet (2 1/4 tsp) instant yeast
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of cardamon
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/3 cup dried apricots, chopped
- 1 tsp lemon juice + 1/2 tsp zest
- 1/2 cup raisins
- 1/2 cup all-purpose flour
- 5–7 tbsp water (adjust for a thick, pipeable paste)
- 3 tbsp apricot jam
- 1–2 tsp water, just enough to loosen so it spreads easily
- Optional: 1/2 tsp lemon zest for extra brightness
- Whipped butter with lemon zest (optional for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Toss the chopped apricots with lemon juice and zest. Microwave for 30 seconds, then set aside to cool.
- In the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the warm milk and a small amount of the sugar. Add the yeast, cover, and let sit for 5–10 minutes, until foamy.
- Using the dough hook attachment, add the egg and the yeast mixture to the dry ingredients. Mix on low speed until a rough dough forms. Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth, elastic, and begins to pull away from the sides of the bowl. The dough should stretch when pulled, or spring back slowly when lightly pressed.
- Add the softened butter in small pieces, mixing until fully incorporated.
- Mix in half of the apricots and raisins until evenly distributed.
- Transfer the dough to a lightly oiled bowl or Dutch oven and cover. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Gently punch down the dough, then fold in the remaining apricots and raisins.
- Turn the dough out onto a lightly floured surface. Divide into 12 equal portions and shape each into a smooth ball. You can weigh them for accuracy.
- Arrange the buns in a greased baking dish, leaving a little space between each. Cover and let rise for 45 minutes, until puffed and slightly touching.
- In a small bowl, mix the flour and water until a thick, smooth paste forms. Transfer to a piping bag or a plastic bag with a corner snipped, then pipe crosses over the buns.
- Bake for 20 to 25 minutes. If the buns are still pale by then, increase the temperature to 375°F and bake for an additional 5 to 7 minutes, checking frequently to prevent burning.
- Warm the apricot jam with a small amount of water until smooth. Brush over the buns immediately after baking.
- Allow to cool slightly before serving. Best enjoyed warm, or toasted with butter and apricot jam within 1 to 2 days.
Notes
- Make-ahead dough (important): After mixing and kneading the dough (before the first rise), transfer it to a lightly oiled bowl, cover tightly, and refrigerate overnight. The dough will slowly rise in the fridge. The next day, let it sit at room temperature for 30–45 minutes before shaping.
- Add half the dried fruit during mixing to prevent tearing the dough, then fold in the rest after the first rise.
- Brush the apricot glaze while the buns are still hot for the best shine and moisture.
- For serving, lightly toast and pair with butter, apricot jam, or whipped butter with lemon zest.
- Do not worry if the crosses are not perfect. Flavor and texture matter most.
Nutrition Facts
Calories
230Fat (grams)
7 gCarbs (grams)
37 gSugar (grams)
12 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.