This step-by-step post will teach you how to make soft & fluffy sourdough hot cross buns with active sourdough starter. They’re perfectly spiced, not too sweet and enjoyed by all. Simply the best!
I didn’t grow up eating hot cross buns. But my friend Celia did, and every year she makes the most gorgeous, perfectly plump hot cross buns for her family and friends to share at Easter. Talk about baker’s envy! (fun fact: she taught me how to bake this sourdough bread recipe too).
Inspired to start a new tradition, I created my own hot cross bun recipe with tangy sourdough starter for an updated twist. Want to know my secret? Combine the butter and flour together first before adding the rest of the ingredients. You’ll get soft, fluffy, and tender buns with a signature texture every time. These buns will be a unique addition to your collection of sourdough bread recipes for sure.
Did you know? Generally speaking, hot cross buns are soft, sweet, yeasted bread rolls filled with raisins, cinnamon and candied fruit. A lacquered glaze goes on top. The white cross, as I understand it, can be made from powdered sugar or a flour paste. For my sourdough version, I use apricot jam for the glaze (instead of sugar) and cream cheese icing for the cross.
How To Make It {Step-By-Step Recipe Instructions}:
TIP: Before you begin, this is an overnight dough which takes 12+ hrs to rise in cool weather, approximately 68 F. Start the night before, in the evening, and plan to bake the following day. The step-by-step instructions below are at a glance; for a detailed, printable version of this recipe scroll to the end of this post, where you’ll also find my personal baking schedule for timing.
Make The Dough
- Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter, one cube at a time, while the machine is running. Add the sourdough starter, milk and egg.
- Using your hands, form the dough into rough ball and leave it in the bowl. Cover with plastic wrap and rest at room temperature for 30 minutes.
While the dough is resting…
- Soak the raisins in vanilla extract. Dried fruit is typically soaked in water to plump their shape and to add moisture to the dough. I love the taste of vanilla extract instead.
- After the 30 minute rest, add the raisins, cinnamon and pumpkin pie spice to the bowl.
- Knead the dough, using the dough hook this time, for 8 minutes. It will be smooth and supple when finished. It should not stick to your hands.
- Shape the dough into a ball and cover the bowl with plastic wrap. The dough is now ready to rise.
Bulk Rise
- Let the dough rise overnight, about 12-18 hours at room temperature (68 F). The dough is ready when it has almost tripled in size.
- Note: rise the dough directly in my 5 qt. KitchenAid mixing bowl covered with plastic wrap. It should rise about 3/4’s of the way up when ready. You can also use a 2 quart dough tub.
Optional Step: about 1 hour into the bulk rise, stretch and fold the dough. I do two sets, spaced 1 hour apart. This will increase the overall volume of the baked buns. You can see how I do it, with video, here.
TIP: Do not be alarmed if the dough is not ready at the 12 hour mark, especially if your kitchen is colder than 68 F! Cinnamon slows down the rise of the dough. To speed things along, either place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure the temperature doesn’t go above 80F!). Place the covered bowl inside until it bulks up.
Shape The Dough
- When the dough is perfectly risen, remove it onto your work surface.
- Divide into 12 equal pieces; shape each piece into a ball.
- Place seam side down in a generously buttered 9×13-inch pan. Make sure they’re spaced evenly apart, 3 pieces across and 4 down. Now, the dough needs to rise again.
Second Rise
- Cover the pan with plastic wrap or a damp kitchen towel and rest at room temperature for 2 1/2 – 3 hrs (yes, it really takes that long…). Again, to speed things up, use the proofing box or oven trick mentioned in the box above. The rise time will decrease to 1 – 1 1/2 hrs @ 75-80 F. The dough is ready when it has puffed up and doubled in size. DO NOT RUSH THIS STEP! THE BUNS WILL BE DENSE. I use this resting time to make the icing for the cross; it needs to firm up in the fridge before using.
Bake The Dough & Glaze
- When the dough is nice and puffed up, bake on the center rack for for 28-30 minutes.
- Meanwhile, make the glaze: Gently stir together the apricot jam and a splash of warm water. The texture should be syrupy, but not too thin. Brush onto the baked buns while they’re still hot.
Pipe The Icing Cross
- When the buns are COMPLETELY COOL, pipe the cream cheese icing on top going in one direction first, and then in the other. Do not make individual crosses over the tops as you go- it will drive you crazy.
To Serve
- Like all fresh bread, these sourdough hot cross buns are best enjoyed on the same day they’re made. I wouldn’t bake them ahead of time. But do share with everyone you know when they’re ready. Yum!
My Baking Schedule
This is an overnight dough, so make sure to start the night before. The buns will be ready for breakfast or brunch the following day. Feel free to adjust the times below to suit your own needs.
In the evening…
- 6:00 PM: Make the dough (we eat dinner while it’s resting).
- 6:30 PM: Add the raisins and spices, and run for 8 minutes in the stand mixer (this is when I clean up the kitchen).
- 7:30 PM: 1st Stretch & Fold
- 8:30 PM: 2nd Stretch & Fold
- Cover bowl with plastic wrap and let rise overnight on the counter, for 12-18 hrs @ 68 F.
The following morning…
- 6:30 AM: Check the dough (give it more time to rise, if needed). Shape into balls.
- 6:45- 8:00 AM: Second rise (give it for more time to rise, if needed). Make icing while dough is resting.
- 8:00 AM: Bake buns
- 8:30 AM: Brush with glaze… pipe icing on top when completely cool.
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Best Sourdough Hot Cross Buns
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 buns 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
We make these sourdough hot cross buns all year round. They’re delightfully fluffy, not too sweet, and enjoyed by all- especially the kids! If I’m pressed for time, I’ll do the glaze only and skip the cross.
A quick note about the flour: I use King Arthur bread flour for this recipe. It has a high protein content of about 12.7%. This is what gives the sourdough buns a lofty, high rise. If you’re using a different brand of flour, with a lesser protein content (i.e. Gold Medal) consider reducing the milk by 25 g for similar results.
Ingredients
For the Dough
- 240 g (1 cup) milk, whole or 2%
- 500 g bread flour (I use King Arthur)
- 50 g sugar (I use organic blonde cane sugar from Costco)
- 9 g fine sea salt
- 113 g (8 tbsp or 1 stick) unsalted butter, softened, cut into cubes (I use Kerry Gold)
- 100 g (1/2 cup) bubbly, active sourdough starter
- 1 large egg (50 g)
- 80 g (about a 1/2 cup) raisins, roughly chopped
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
For the Glaze
- 2 tbsp quality apricot jam (I like Bonne Maman)
- Splash of water
For the Cross
- 4 tbsp cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 6 tsp half-n-half or milk
Instructions
Before you begin: This is an overnight dough which takes approximately 12-18 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. See my note below on how to speed up the rise time in chilly weather. Enjoy!
- Warm the milk in a small saucepan or microwave and set aside. Note: if you use cold milk straight from the fridge, the dough will take longer to rise.
- In the bowl of a stand mixer, combine the flour, sugar, and salt with the paddle attachment. Add the softened butter, cube by cube, with the machine running. The goal is to evenly disperse the butter throughout the flour; rub any large pieces together with your fingertips.
- Add the warm milk, starter, and egg to the bowl. Mix for 1 minute to combine. With your hands, work the dough into a rough ball incorporating any dry bits of flour at the bottom. Cover the bowl with plastic wrap and rest for 30 minutes.
- Meanwhile, soak the chopped raisins in the vanilla extract.
- After the dough has rested, add the raisins (and any liquid), cinnamon, and pumpkin pie spice to the bowl.
- Using the dough hook, mix on medium-low speed, about 3 on a KitchenAid for 8 minutes. If the dough starts to climb up the side of the bowl, stop the machine and push it back down. The dough will be smooth and supple when finished. It should not stick to your hands. If it does, add a sprinkle of flour.
- Cover the bowl with plastic wrap and let rise overnight at room temperature (about 68 F) for 12-18 hours. The dough is ready when it has tripled in size. Optional Step: about 1 hour into the bulk rise, I like to do 1 set of stretch and folds. I’ll do another set about 1 hour later. This technique will speed up the bulk rise time and the overall volume of the baked buns. **See note below.
- The following day, generously coat the bottom and sides of a 9×13-inch pan with butter.
- Remove the dough onto your work surface- no need to flour the surface first. Gently shape the dough into a log. Cut into 12 equal pieces, about 92 g ea.
- To shape into balls: working with one piece of dough at a time, fold the sides over towards the center. Flip it over, keep it on the counter, and roll it into a ball with the palm of your hand. Place the balls into the pan, evenly spaced, 3 across and 4 down.
- Cover the pan with plastic wrap or a damp kitchen towel, and let rise at room temperature until the dough has doubled in size. This can take up to 2-3 hours at 68 F. Personally, I like to use the proofing box or oven trick at this point (again, see me note below). The rise will only take about 1 1/2- 2 hours @ 75-80 F. The dough should look very puffy and plump when ready. Do not rush this step; the buns will be dense.
- While the dough is resting, make the icing for the cross. In a small bowl, whisk the softened cream cheese, butter, powdered sugar, and half-n-half. Add additional liquid as needed; the texture should be thick enough to pipe. Put the icing into a ziptop bag with the tip snipped off, or in a squeeze bottle and refrigerate to firm up before using. You will not use all of the icing. Save the rest for another use.
- Preheat your oven to 400 F. Place the dough inside, center rack. Reduce the heat to 350. Bake for 28-30 minutes.
- Meanwhile, combine the apricot jam and a splash of water in a saucepan.
- Remove the buns from the oven. Brush the tops with some of the glaze while they’re still hot.
- When the buns are COMPLETELY COOL, pipe the cream cheese icing on top going in one direction first, and then the other. Do not make an individual cross on top of each as you go- it will drive you crazy.
- Serve the buns fresh at room temperature.
Notes
**Do not be alarmed if the dough is not ready at the 12 hour mark, especially if it’s colder than 68 F in your kitchen. It’s because of the cinnamon and pumpkin pie spice- it slows down the rise time. To speed things up, you can either place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered bowl of dough inside until it bulks up.
Comments
Susan H says
These are so delicious. They’re the best hot cross buns I’ve ever had or made. I added extra fruit as per another comment. Thank you so much for sharing the recipe.
Emilie Raffa says
You’re very welcome Susan!🥰
DIANE PARSONS says
Just shaped these to rise after proofing overnight. Love this method! This is the most supple dough that I have worked with to date. Excellent results time and time again. Thanks Emilie for a fantastic recipe! I make these year round not just for Easter.
Emilie Raffa says
You’re very welcome, Diane! Same here. We enjoy them year round too 🥰
Kylie says
I am still building up to making my own starter. Is it possible to use a sour dough culture in replace of the starter in the recipe?
Genevieve Wilson says
These came out so good! Im so happy! My sourdough game has been inconsistent so I was a little nervous, but they came out great. So fluffy and soft!
Emilie Raffa says
So great to hear! Thank you Genevieve!🥰
Tash says
I’ve made these a few times now. I always add much more fruit, around 300gms and they have turned out perfect every time. My SD starter has been thriving, so using it in these buns have been an interesting experience. Fantastic recipe, almost a bit brioche like. Thank you for such a wonderful recipe!
TA says
These are so delicious – moist, fluffy and very morish! I made them as plain buns without the cross and I took your advice and added 300g of sultanas – which I soaked in boiled water and then drained, to plump them up. I also added some italian candied citrus rind because I love that citrus flavour in buns.
Really, really good buns!
andrea Hofer says
Can those buns be freezed after baking?
Al says
Great recipes ❤️
Adding °C as well as F temps would be very much appreciated by a lot of people 😍
Nora says
Delicious! I’m new to sourdough & had never had a hot cross bun before, I wasn’t sure what to expect. I put my dough in the microwave with the door cracked open (so the light would stay on) overnight – the dough tripled in about 12 hours (house set to 65 degrees). Then when I was baking my bacon in the morning I put the pan of buns on top of the oven to catch the residual heat from the oven being on. Still waited the 3 hours just to make sure the buns were adequately plump. These were so, so good and I’ll definitely make again.
Alex says
I already bake bread with sourdough so I had a good feeling about this recipe. Sure enough: perfect results! Thank you!!
Maryann Matheny says
Just came out of the oven. Looking wonderful! Removed from pan to cool as I don’t want them steaming in the dish. Used marmalade as no jam. Waiting you cool before frosting. Please use pounds and ounces as well, I misjudged the flour amount.
Libbie H says
I made these with dried cranberry and a tsp of pumpkin pie spice, but otherwise the same. These are soooo good!
Nancy Sclater says
Made this, used wholemeal ingredients though- turned out fine and not too dense. One thing I would say though is the sourdough taste was quite overpowering in mine so would use far more spices and raisins and maybe chopped orange rind if i was to make them again. But it could be because i proved them fora few hours longer than reccomended though
Teresa Petrini says
All of your recipes are absolutely amazing and I only ever make them verbatim except this one, but I didn’t change the core of the recipe, I soaked my raisins in vanilla and rum, and I added a cup of homemade candied orange peel, chopped. Chefs kiss 💋
andrea Hofer says
Is it possible I make only half of recipe?
Karen says
I made this! Thankful I followed all points that says: don’t rush or it will be dense. With a room temp 20 C, mine took 24 hours to proof from start to pre-heating the oven. At 12h, it hasn’t risen much yet, I decided to roll it into balls already. But this took 8 more hours resting on the counter. I woke up to a nicely puffed up balls. 😊 It came out great!
Emily says
Delicious!! Just made these for our Good Friday breakfast and they are so yummy! I always love your recipes!
Roslyn says
Made an adjustment of the recipe (only cause I miss read ) but tripled in size and look great. I started my process though mid morning and left on kitchen bench …. Shaped and let rise a few hours as went out and then came home and cooked them….will do it again 😊
Sara says
Lovely soft fluffy buns and SO tasty, but would prefer a wholemeal version. Please can you advise how I could adapt the recipe to add wholemeal flour or rye flour? Thank you 😊
Mel says
Made twice now. Absolutely love them. Light fluffy bun. Nice cut in half and lightly toasted in the air fryer even 3/4 days later
I did triple spices and add extra fruit as that’s how I like them
Debra Paulson says
These were so buttery and soft. I took them for our church coffee hour and they were a big hit. I halved the icing and still had some leftover. They do take much longer to rise, but the icing beats all of the other pasty ones I have seen.
Susan says
Hi there,
Will that work with wholegrain flour?
Thanks
Emma says
Hi! Can this be mixed by hand? Also assuming the sourdough starter is added in step 1- I can’t seem to find it written anywhere in the method
Thanks Emma
Catherine says
It’s in step 3.
Add the warm milk, starter, and egg to the bowl. Mix for 1 minute to combine.
Kaitlin says
I’m so excited to try out this recipe. Do you think it would be possible to prep the rolls, freeze, and defrost overnight to bake in the morning (like your make ahead cinnamon roll instructions)? Thank you!
Clare Corban-Banks says
I’m wondering the same thing… Did you try it? :)
Blaine says
I did! I shaped and froze them and defrosted at room temperature and then with the oven light on to proof and they look beautiful! So excited to pipe the crosses and eat them!
Maria says
Really delicious and successful first go. I used sugar and water glaze instead and added a few more sultanas as I like them fruity. Texture was perfect. I am making them again. Thankyou
A says
Is there a reason why the dough needs to triple? I usually let my plain sourdough loaves rise by x1.5 and pop them into the fridge to rest overnight before baking in the morning and they come out perfect. Will tripling this dough over ferment it? Thanks!
Kay says
Is this recipe doable if you don’t have a stand mixer? I use my danish whisk for all things sourdough but not sure if it’ll do the job with these buns.
Coleman says
I just mix with my bare hands and the buns come out perfect. No need for a stand mixer
Nicole Guarnieri says
Can these be cold proofed after 2nd rise
Lucy Roy says
Can these be made in advance and frozen unbaked and unglazed? How would I go about doing that then baking?
Angeli Sivaraman says
These are so good!!! Really soft and flavorful :) thank you so much for the recipe!
Jaclyn W. says
This recipe is perfect – FOLLOW THE TIPS – and read the full posting.
First bake was dense but delicious. Second bake so much better – I followed the tips.
Thank you for sharing! My family loves them on late sports practice nights.
Vickie says
Second time making these, my kitchen is cold so I did the bulk rise for around 28 hours this time. Made a half batch as prefer to eat them fresh but used one egg (so double what the recipe states), 2.5x fruit, and mixed spice (which I assume is similar to pumpkin spice) – came out great! Will be making these again now I’ve realised all the additives that go in the shop made ones!
Lisa says
I made these for Easter this year and was so impressed with how good they were! I love hot crossed buns and have been eating them since I was a kid but this recipe is the absolute best. They are light and yummy. I started earlier in the day than the author recommended as I wanted to ensure they would have enough time for the rise. I did not start early enough the next morning for baking but they still turned out amazing! I did use most of the frosting as I made larger crosses. I just cannot say enough about how great this recipe is! A+!!
Gau says
These are delicious but way too big! Next time I’ll divide into 15 or 20 buns! And do not eat when warm! Best when completely cooled.
Michelle says
Not sure what I have done wrong but my dough doesn’t seem to be rising. Even put it in a cool oven for an hour and nothing. 😟
Emilie Raffa says
Could it be your starter? Sourdough needs 3 things to rise: active starter, warm temp ideally, 72-75 F+ and adequate time. These 3 factors work together. It’s possible your starter was not active enough and/or the dough needed more time to rise in a warm spot.
Miriam Attard says
Is it possible to make these without the egg?
Joanna says
I made these over Easter weekend – they were great! It produced big, scrumptious buns with a lovely, soft, fluffy texture. I made a few minor modifications – instead of the cream cheese cross, I did a simpler more traditional water-flour mixture which was piped on before baking (I think I would do this again, for me the extra frosting is not needed). I also didn’t have apricot jam, so I glazed them with a heated golden syrup and water mixture. Finally, I added orange zest and a bit of lemon zest to the dough. ‘Pumpkin spice’ mix isn’t so much of a thing here in the UK, so I replaced it with pinches of nutmeg and clove. Thanks for the recipe, I’ll made these again!
Laurie says
This is the best hot cross bun recipe I’ve tried. The tray disappeared and I’m making a double batch for tomorrow. Thank you!
Marni Bowen says
These are so good!!!! This is my 2nd time making them. I use dried cherries because I am allergic to raisins. Thank you.
Pamela Harper says
The buns smell amazing. I am waiting for them to cool now before I pipe the cross. What did I do wrong if these did not brown? I mean they are the color of light wheat bread and the bottoms are lightly brown. I cooked them the full 30 minutes and I sliced one and it is done on the inside.
Kim says
I used my bread machine to make and proof the dough! Dough turned out perfect. Hand shaped and baked afterwards per the recipe. First time making these, and the family loved them!
Frankie Blake says
Hi, I am trying this recipe but it is so sticky I have had to add loads more flour. Now, I make normal sourdough bread all the time, and usually you don’t add more flour, you add water. I tried this initially but it doesn’t behave like normal sourdough hence adding more flour. It doesn’t look like it is rising either, even after trying to do a couple of stretch and pulls
so, should I add more starter before I go to bed and just wait or give up?
Soph says
Would it work to do a more traditional cross (just flour and water) baked on?
Emilie Raffa says
Yes, you can absolutely do that if you’d like.
Gabrielle Bacon says
These are the best hot cross buns I’ve made! Absolutely wonderful! No changes needed.
Emilie Raffa says
So glad you like them, Gabrielle! Thanks for your feedback :)
Alison A. says
having to make a second batch already as the first batch was devoured in 36 hours – they are the best!
Vicky says
Made these today !! They are fantastic
Michayla says
I feel like I have been unfaithful to my old yeasted bun recipe 😉 ….For all the years I have lived overseas I’ve had to bake my own and these were amazing. I didn’t think I’ll ever go back to my old recipe.
I don’t do the icing cross. I make a flour, sugar and water paste and pipe the crosses on the buns after the 2nd proofing just before popping them in the oven.
Thank you for this recipe!
Kristina Yoder says
These came out so great! So fluffy and wonderful with the contrasting flavors of the cinnamon and the glaze. This may seem like a dumb question but if I bake these in a foil cake pan will I get the same results I got baking them in a regular cake pan? Thank you!
Arleen S. says
Excellent Hot Cross Buns, I will definitely make the recipe again – spouse approval….
Abi says
Fantastic recipe! This is my first time baking anything other than a standard bread boule with my starter and they’ve turned out perfectly!
Linda says
I don’t have a stand mixer. Is it possible to mix by hand and do more stretch and folds?
Tamara says
I was wanting to know this too
Nora says
I kneaded by hand for the same 8 minutes & mine came out great. Did the recommended amount of stretch & folds.
Julie says
Always in search of a great Hot Cross Bun recipe for Easter. This is recipe is worth the wait, lots of patience involved! For personal choice I would add double the fruit including some mixed candles peel and I didn’t chop the raisins. Also up the spices hopeful that won’t have a detrimental effect on the rising of the dough. Great recipe thanks!
Emilie Raffa says
Sounds fantastic. Thank you for the suggestions- double the fruit is always good!