Soft Hot Cross Buns with Zesty Orange Glaze Easy Homemade Recipe

“I wasn’t expecting baking advice from my plumber,” I said to myself, wiping flour off my hands and laughing quietly in the kitchen. It was a chilly Thursday afternoon when Tom, the plumber, was fixing a leaky pipe under the sink. Between tightening bolts and turning wrenches, he casually mentioned his grandmother’s secret for the softest hot cross buns, topped with a zingy orange glaze that made them unforgettable. Honestly, I was skeptical at first—plumbers and pastries aren’t usually a combo you hear about—but curiosity won over.

That evening, I dusted off my mixing bowls, found the orange zest in the fridge, and made a batch of those buns. The smell alone had me hooked—the warm aroma of cinnamon and citrus filling the entire house. I’ll admit, I forgot to set my timer once and almost burned the first batch, but the slightly toasted edges only added character. Maybe you’ve been there, caught between the urge to perfect a recipe and the reality of kitchen chaos.

These soft hot cross buns with zesty orange glaze aren’t just another treat; they’re a small celebration of unexpected moments, a nod to simple joys, and a reminder that the best recipes can come from the most unlikely places. Whether you’re new to baking or a seasoned pro, this recipe stayed with me because it’s easy to make, comforting, and just a little bit special—the kind of thing that turns a regular afternoon into something worth savoring.

Why You’ll Love This Recipe

After testing this recipe multiple times (and yes, once or twice burning those buns), I can confidently say these soft hot cross buns with zesty orange glaze have a few standout qualities that make them a kitchen favorite:

• Quick & Easy: Comes together in under 2 hours, including rising time, perfect for busy weekends or spontaneous baking urges.
• Simple Ingredients: No complicated or exotic items—chances are you already have flour, spices, and citrus hiding in your pantry.
• Perfect for Breakfast or Brunch: These buns make a cozy morning treat or a delightful addition to any brunch spread.
• Crowd-Pleaser: Soft, fluffy, and just sweet enough, they get rave reviews from kids and adults alike.
• Unbelievably Delicious: The orange glaze adds a fresh zing that cuts through the sweetness and complements the warm spices beautifully.

This isn’t just another hot cross bun recipe. The trick is in the zest-infused dough and the bright, tangy glaze that contrasts with the soft, pillowy crumb. I especially love how the buns stay tender for days if stored right, making them a perfect make-ahead treat. For me, it’s the kind of recipe that feels like a hug in bread form—comforting, a little bit fancy, and totally worth the effort.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the orange zest brings a seasonal brightness that’s easy to swap out if needed.

• For the Dough:
  • 3 1/2 cups (440g) all-purpose flour, plus extra for dusting (I prefer King Arthur for consistent texture)
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 tsp or 7g) active dry yeast
  • 1 tsp ground cinnamon (adds warm spice)
  • 1/2 tsp ground nutmeg (optional, but recommended)
  • 1/2 tsp salt
  • 1 cup (240ml) warm whole milk (about 110°F / 43°C; use dairy-free milk like oat milk if preferred)
  • 1 large egg, room temperature
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • Zest of 1 large orange (adds that zesty kick)
  • 3/4 cup (110g) mixed dried fruit (currants, raisins, or chopped dried apricots work well)
• For the Crosses:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (80ml) water
• For the Zesty Orange Glaze:
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp freshly squeezed orange juice (from 1 medium orange)
  • 1 tsp orange zest

Ingredient Tips: Look for firm dried fruits without added sugar for the best texture. If fresh orange isn’t in season, bottled orange juice works in a pinch, but fresh zest really makes a difference. For a gluten-free twist, try swapping the flour with a 1-to-1 gluten-free baking flour blend—I’ve done this with good results, though the texture changes slightly.

Equipment Needed

• Large mixing bowl (a sturdy glass or ceramic bowl works best for dough rising)
• Measuring cups and spoons (precision is important when working with yeast)
• Whisk and wooden spoon or dough hook attachment if using a stand mixer
• Baking sheet lined with parchment paper or a silicone mat
• Small bowl for mixing the cross paste
• Pastry bag or zip-top plastic bag (to pipe the crosses; scissors to snip the tip)
• Cooling rack to let buns rest after baking

If you don’t have a stand mixer, no worries—this dough is quite forgiving and can be mixed by hand with a strong wooden spoon and some elbow grease. Also, I’ve found that using a silicone baking mat helps prevent sticking without extra grease, but parchment paper works just as well. Keeping your equipment clean and lightly floured helps the dough behave better during shaping.

Preparation Method

1. Activate the Yeast: In a small bowl, combine warm milk (110°F / 43°C) with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until frothy and bubbly. If it doesn’t foam, your yeast might be old—start again with fresh yeast.
2. Mix Dry Ingredients: In a large bowl, whisk together 3 1/2 cups (440g) flour, cinnamon, nutmeg, and salt. Stir in the orange zest and dried fruit so they’re evenly distributed.
3. Combine Wet and Dry: Make a well in the flour mixture and pour in the yeast mixture, melted butter, and beaten egg. Mix with a wooden spoon until a shaggy dough forms.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on medium speed for 6-7 minutes.) The dough should be slightly tacky but not sticky. Add flour sparingly if too wet.
5. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. A warm spot near the oven or a sunny window works great.
6. Shape the Buns: Gently deflate the dough and divide it into 12 equal pieces (about 70g / 2.5 oz each). Shape each into a smooth ball by tucking edges underneath. Arrange on a parchment-lined baking sheet, leaving 2 inches (5 cm) between each bun.
7. Second Rise: Cover the buns loosely with a towel and let rise for another 30-40 minutes until puffy and nearly doubled.
8. Prepare the Cross Paste: Mix 1/2 cup (60g) flour with 1/3 cup (80ml) water to form a thick paste. Transfer to a pastry bag or zip-top bag and snip a small corner.
9. Pipe the Crosses: Carefully pipe a cross over each bun, going across the center both horizontally and vertically. Don’t worry about perfection—rustic is charming!
10. Bake: Preheat the oven to 375°F (190°C). Bake the buns for 18-22 minutes until golden brown and hollow-sounding when tapped on the bottom.
11. Make the Orange Glaze: While buns bake, whisk powdered sugar, fresh orange juice, and zest in a small bowl until smooth.
12. Glaze the Buns: As soon as the buns come out of the oven, brush the orange glaze generously over each one. The glaze will soak in and add a beautiful shine and zing.
13. Cool and Enjoy: Transfer buns to a cooling rack. Let cool slightly before digging in—or, if you’re impatient like me, enjoy warm with a pat of butter.

Cooking Tips & Techniques

Honestly, the key to soft hot cross buns with zesty orange glaze lies in patience and attention to detail. Yeast dough is a living thing, so keep an eye on rising times—they’ll vary depending on your kitchen’s temperature.

One mistake I made early on was adding too much flour during kneading. The dough should be soft and slightly sticky to keep the buns tender after baking. Resist the urge to over-flour; use just enough to prevent sticking.

When mixing the cross paste, consistency matters. Too thin, and it will spread and lose shape; too thick, and it won’t pipe smoothly. Think thick toothpaste texture. If it’s your first time piping crosses, practicing on parchment before the buns can help.

Timing the glaze is crucial. Apply it immediately after baking to let it absorb without cooling too much. The warmth helps the glaze soak in and gives that lovely glossy finish.

I also learned that letting the buns cool on a wire rack prevents sogginess. The airflow keeps the bottoms crisp and the insides soft. If you want to warm them later, a quick 10-15 second zap in the microwave keeps them soft without drying out.

Variations & Adaptations

• Gluten-Free Version: Swap all-purpose flour with a gluten-free blend (like Bob’s Red Mill 1-to-1). Add a teaspoon of xanthan gum if your blend doesn’t include it. The texture will be slightly different but still delicious.
• Vegan Adaptation: Replace butter with coconut oil or vegan butter, milk with almond or oat milk, and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a chicken egg.
• Spiced Up: Add a pinch of ground cloves or cardamom to the dough for extra warmth and complexity, especially cozy in colder months.
• Fruit Variations: Try chopped dried cherries or cranberries instead of raisins for a tart twist. Fresh berries won’t hold up in the dough but are great served alongside.
• Glaze Flavors: Swap orange for lemon or lime zest and juice for a different citrus note. Or skip the glaze and brush buns with melted honey for a sweeter finish.

My personal favorite variation is adding a tablespoon of orange marmalade into the glaze for a thicker, textured finish that’s bursting with citrus bits. It’s a little extra step but worth every sticky finger!

Serving & Storage Suggestions

Serve these soft hot cross buns warm or at room temperature, ideally brushed with a little butter to melt into the crumb. They pair wonderfully with a hot cup of tea or freshly brewed coffee, especially on a lazy weekend morning.

To store, place cooled buns in an airtight container at room temperature for up to two days. For longer storage, freeze wrapped buns individually in plastic wrap and then in a freezer bag for up to 3 months. Thaw overnight at room temperature.

Reheat frozen buns by wrapping them in foil and warming in a 350°F (175°C) oven for 10-12 minutes, or microwave for 20-30 seconds if you’re in a hurry. The orange glaze will soften and the buns will taste freshly baked.

One neat thing I noticed is that the flavors mellow and blend beautifully after a day, so these buns taste even better the next day—if you can resist eating them right away!

Nutritional Information & Benefits

Each soft hot cross bun with zesty orange glaze roughly contains:

Nutrient	Amount per Bun (1 of 12)
Calories	190 kcal
Carbohydrates	35g
Protein	4g
Fat	3.5g
Fiber	1.5g
Sugar	10g

The dried fruit adds natural sweetness and some fiber, while the orange zest offers a hit of vitamin C and antioxidants. Using whole milk and butter provides richness, but substitutions like plant-based milk can reduce saturated fat. For those watching carbs, the buns are a treat best enjoyed in moderation.

From a wellness perspective, this recipe balances comfort and nutrition well enough to feel indulgent without being over the top. Plus, homemade means you control the ingredients, avoiding preservatives and artificial flavors often found in store-bought versions.

Conclusion

If you’re looking for a soft, flavorful treat that carries a little sunshine from the orange glaze and a whole lot of coziness from the spiced dough, these soft hot cross buns with zesty orange glaze are a winner. They’re easy enough for a beginner, but the flavor is rich enough to impress even the pickiest eaters in your life.

Feel free to tweak the spices, fruits, or glaze to make it your own—cooking is all about personal touches, after all. I love this recipe because it reminds me that inspiration can come from anywhere, even a plumber fixing a sink!

Give this recipe a try, and let me know how your buns turned out in the comments below. Share your own glaze twists or fruit swaps—I’m always excited to hear your kitchen stories. Happy baking, and may your kitchen smell as wonderful as mine did that chilly Thursday afternoon!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough, shape the buns, and refrigerate them overnight covered tightly. Let them come to room temperature and rise a bit before baking.

What if I don’t have fresh oranges for the glaze?

You can use bottled orange juice, but fresh zest is key for the best flavor. If unavailable, lemon or lime zest can offer a nice alternative.

How do I keep the buns soft for longer?

Store them in an airtight container at room temperature and avoid refrigeration, which can dry them out. Freezing is best for longer storage.

Can I make these buns without dried fruit?

Absolutely. You can omit the fruit or replace it with chopped nuts or chocolate chips for a different flavor profile.

Is it okay to use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount slightly (to about 2 tsp) and mix it directly with the flour instead of activating in milk first.

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