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 with hot cross buns. But my friend Celia did, and every Easter she makes the most gorgeous, perfectly plump hot cross buns for everyone to share. Talk about baker’s envy! (fun fact: she taught me how to bake this sourdough bread recipe too).

Inspired to play around, this is my hot cross bun recipe with active sourdough starter. My secret: combine the butter and flour first before adding the rest of the ingredients. It’s a step is most recipes skip. You’ll get soft, fluffy buns with a tender signature texture every time.

Head’s up: I use apricot jam for the glaze (instead of sugar) and cream cheese icing for the cross (instead of a flour paste). A standout addition to your sourdough bread recipes for sure.

How To Make It {Step-By-Step Recipe Instructions}

Step 1: Make The Dough

I recommend using a stand mixer for hot cross buns – it’s the easiest method. Combine the flour, sugar and salt together. Add the softened butter, one cube at a time, followed by the milk, sourdough starter, and egg. Form the dough into a ball, cover, and rest for 30 minutes.

Now, add the raisins, cinnamon and pumpkin pie spice to the bowl. Knead the dough for 8 minutes or so, until it’s supple and smooth. It shouldn’t be sticky. Shape into a ball, and cover the bowl with plastic wrap. The dough is done and ready to rise.

Step 2: Bulk Rise

Let the dough rise overnight, about 12-18 hours at (68 F). The dough is ready when it has almost tripled in size.

Note: I rise the dough directly in my 5 qt. KitchenAid mixing bowl. 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.

Step 3: Shape The Dough

Divide into 12 equal pieces; shape each piece into a ball. Place seam side down in a buttered 9×13-inch pan, 3 pieces across and 4 down.

Step 4: Second Rise

Cover and rest once more 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.

Step 5: 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. The texture should be syrupy, but not too thin. Brush onto the baked buns while they’re still hot.

Step 6: 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.