Dessert

Cranberry & Orange Hot Cross Buns Recipe

BySophie Carsel January 26, 2026January 26, 2026

Introduction

These cranberry and orange hot cross buns bring a festive twist to a classic favorite. Packed with zesty citrus and juicy dried cranberries, they offer a perfect balance of sweet and tangy flavors. Soft, fragrant, and lightly spiced, they are ideal for sharing with family and friends.

The image shows six golden brown hot cross buns with shiny tops and a light cross pattern on each. Five buns are whole and placed on a sheet of parchment paper on a cooling rack, while one bun is split open in the front with melted butter visible inside. The buns have a soft, smooth texture with some small dark spots from dried fruit. Tiny drops of honey or syrup are scattered around the buns on the parchment paper. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Zest of 2 oranges
Juice of 1 orange
100g dried cranberries
250ml milk
50g unsalted butter, diced
1 large egg
500g strong white bread flour, plus extra for kneading
1 tbsp fast-action dried yeast
2 tsp mixed spice
100g caster sugar
A little oil, for greasing
Butter, to serve
75g plain flour
Juice of 1 orange (for glaze)
5 tbsp apricot jam

Instructions

Step 1: Put the orange zest in a bowl and set aside. In another bowl, combine the orange juice with 75ml boiling water and add the dried cranberries. Leave them to soak.
Step 2: Heat the milk and butter in a saucepan over low heat, stirring occasionally until the butter melts. Remove from heat and beat in the egg by hand.
Step 3: In a large bowl, mix the bread flour, yeast, 1 tsp salt, mixed spice, and caster sugar. Make a well in the center and pour in the milk mixture.
Step 4: Drain the cranberries and add them along with the orange zest to the bowl. Mix with a wooden spoon until the dough just comes together without being too sticky.
Step 5: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic, folding the cranberries into the dough as you knead.
Step 6: Lightly oil a bowl, place the dough inside, cover with cling film, and leave it in a warm spot to rise for 1 hour, until doubled in size.
Step 7: Once risen, turn the dough onto a floured surface and knead gently for 1 minute to knock out large air bubbles.
Step 8: Divide the dough into 16 equal pieces. Roll each piece into a ball and place on baking sheets lined with parchment paper. Cover with a plastic bag and allow to prove for another hour.
Step 9: Preheat the oven to 220°C (200°C fan, Gas 7). Mix the plain flour with 5 tbsp water to form a sticky paste. Spoon this into a piping bag with a small nozzle and pipe crosses onto each bun.
Step 10: Bake the buns for 20-22 minutes until golden brown on top.
Step 11: While baking, make the glaze by combining the orange juice and apricot jam in a saucepan. Heat gently, bringing to a boil, then simmer for 3-5 minutes, stirring frequently.
Step 12: When the buns are cooked, transfer to a wire rack and immediately brush them with the warm glaze. Let cool before serving with butter.

Tips & Variations

Swap dried cranberries for mixed dried fruits like raisins or chopped apricots for a different flavor twist.
For extra zest, add a teaspoon of orange extract to the dough mixture.
If you prefer a less sweet bun, reduce the caster sugar by 25 grams.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven or microwave before serving. Avoid refrigerating as it can dry out the buns.

How to Serve

The image shows six golden brown hot cross buns with shiny, slightly crispy tops and distinct pale cross marks on each. They are arranged on a piece of beige parchment paper placed over a cooling rack on a white marbled surface. The front bun is split open to reveal a soft, fluffy interior, speckled with dark bits likely dried fruit, and a smooth, melting slab of butter on the bottom half, creating a contrast between the toasted outer crust and the soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these hot cross buns?

Yes, you can freeze the baked buns once fully cooled. Place them in a freezer-safe bag or container and store for up to 1 month. Thaw at room temperature and warm before eating.

How do I keep the crosses neat when piping?

Use a piping bag with a small round nozzle or a plastic bag with a tiny corner snipped off. Practice on a plate first to get used to the flow of the paste. Pipe quickly but steadily for the best results.