Bread Machine Hot Cross Buns

square image of a glass pan full of hot cross buns sitting on a wire rack

5 from 1 vote

These Bread Machine Hot Cross Buns are a sweet dough spiced with cinnamon and studded with dried cranberries or raisins.

Prep Time1

Cook Time25

Rise Time1

Total Time2 25

Servings: buns

Author: Miranda Couse

Ingredients

Buns

3/4 cup water 110 degrees
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup granulated sugar
2 large eggs divided
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 tablespoon active dry yeast or bread machine yeast
3/4 cups dried fruit raisins, cranberries, or currants
1 tablespoon water for egg wash

Glaze

1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons milk

Instructions

Buns

Preheat the oven to 375 degrees F. Grease a 9x13 baking dish with nonstick baking spray.
In the order listed, place these ingredients into the bread machine:3/4 cup water, 3 tablespoons butter, 1 tablespoon instant powdered milk, 1/4 cup granulated sugar, 1 whole egg, 1 egg white (set the yolk aside), 1 teaspoon ground cinnamon, 3 cups all-purpose flour, and 1 tablespoon active dry yeast or bread machine yeast. Program using the dough cycle.
Add the 3/4 cups dried fruit when prompted to add ingredients. If you don't have that setting, when the cycle is completed, turn the dough out onto a lightly floured surface and pat flat. Sprinkle with raisins and knead to combine.
Cover and allow to rest for ten minutes.
Divide the dough into twelve equal pieces. Form the dough into smooth balls and place them into the prepared baking dish.
Cover and allow to rise in a warm place for about one hour or until doubled in size.
Whisk together the remaining egg yolk and 1 tablespoon water for the egg wash. Brush evenly over the rolls.
Place the buns in the oven and cook for 20 to 25 minutes until the tops are golden brown. Remove from the oven and allow the buns to cool on a wire rack.

Glaze

Add the 1/2 cup powdered sugar, and 2 teaspoons milk to a large bowl and whisk until smooth.
Add the glaze to a piping bag or storage bag and cut a small hole in the corner.
Squeeze icing parallel and perpendicular over each row of rolls to create crosses.

Notes

Storage: Keep them in the baking pan and wrap it well with plastic wrap or move to an airtight container and store at room temperature for up to 5 days. Reheat the buns when you are ready to eat to freshen them up.

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