Cozy Hot Cross Buns Recipe with Candied Orange Peel Easy and Perfect

Let me tell you, the scent of warm spices and sweet citrus drifting from my oven when baking these cozy hot cross buns is enough to make anyone’s mouth water. The moment that golden crust peeks out, dotted with that iconic cross and flecked with shimmering candied orange peel, you know you’re in for a treat that’s more than just a bun—it’s a little slice of comfort wrapped up in a soft, tender dough. The first time I baked these hot cross buns with candied orange peel was on a chilly spring morning, and honestly, I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make cinnamon buns for Easter, but these hot cross buns with their zesty orange twang quickly became a family favorite once I introduced them into the rotation. I wish I’d discovered this recipe years ago—it’s dangerously easy and packs that pure, nostalgic comfort you crave on a rainy weekend or when you want to brighten up your Pinterest cookie board with something a little different.

My family couldn’t stop sneaking these buns off the cooling rack (and I can’t really blame them). Perfect for potlucks, a sweet treat for your kids, or even breakfast on the go, these buns have become a staple for our family gatherings and gift baskets. After testing this recipe more times than I can count—in the name of research, of course—I can say this cozy hot cross buns recipe with candied orange peel is one you’re going to want to bookmark for years to come.

Why You’ll Love This Recipe

As someone who’s spent countless hours perfecting bread recipes, I can honestly say this hot cross buns recipe stands out for several reasons. It’s been tested in my kitchen multiple times and approved by both family and friends—from seasoned bakers to kids who usually prefer chocolate chip cookies.

• Quick & Easy: Comes together in under 3 hours, including rising time, which is perfect for a weekend baking session or last-minute holiday treats.
• Simple Ingredients: No fancy grocery trips needed—you likely already have most of these pantry staples on hand.
• Perfect for Special Occasions: Whether it’s Easter brunch, a springtime picnic, or cozying up with tea on a blustery day, these buns fit the bill.
• Crowd-Pleaser: Kids love the sweet orange flavor, and adults appreciate the tender crumb and aromatic spices.
• Unbelievably Delicious: The combination of soft dough, warm spices, and vibrant candied orange peel creates a flavor profile that feels like comfort food with a twist.

What makes this recipe different? It’s the little things—like folding in finely chopped candied orange peel for bursts of citrusy sweetness and using a perfectly balanced spice blend that’s not too overpowering. Plus, the cross on top is made with a simple flour paste, giving it that classic look without fuss. This isn’t just any hot cross bun recipe—it’s the one that makes you close your eyes after the first bite, savoring each chewy, sweet morsel. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction.

Honestly, if you want to impress guests without stress or turn your simple morning coffee into something memorable, this cozy hot cross buns recipe with candied orange peel is a winner.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, soft texture without the fuss. Most are pantry staples, and a few specialty items give the buns their signature twist. Here’s everything you’ll need:

• For the dough:
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting (I prefer King Arthur for consistent results)
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • 1 tsp ground cinnamon (adds warming spice)
  • ½ tsp ground allspice (optional, but I love the depth it adds)
  • ½ tsp salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C) (feel free to use almond or oat milk for dairy-free)
  • 2 large eggs, room temperature
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • ½ cup (75g) candied orange peel, finely chopped (look for small pieces to avoid big chewy chunks)
• For the cross paste:
  • ½ cup (65g) all-purpose flour
  • ⅓ cup (80ml) water (adjust as needed for thick paste consistency)
• For the glaze:
  • ¼ cup (60ml) apricot jam or honey, warmed and strained (gives that glossy finish)

Substitution tip: Use almond flour in place of all-purpose flour for a gluten-free twist, but keep in mind the texture will change. For a vegan version, swap eggs with flax eggs and butter with a plant-based alternative.

Equipment Needed

• Large mixing bowl or stand mixer with dough hook (I’ve used both, and the stand mixer saves your arms on this one!)
• Measuring cups and spoons for accuracy
• Small saucepan or microwave-safe bowl for warming milk and melting butter
• Baking sheet lined with parchment paper or a silicone baking mat
• Pastry brush for glazing
• Sharp knife or piping bag with a small round tip for creating the crosses (a zip-top bag with a corner snipped works fine!)
• Kitchen thermometer (optional but handy for getting the milk temperature just right)

If you don’t have a stand mixer, no worries—this dough is soft and forgiving enough to knead by hand. A bench scraper is helpful but not essential. I recommend keeping your tools well-maintained; a clean dough hook and fresh parchment paper make a world of difference in the final product.

Preparation Method

1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F/43°C), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it’s frothy and bubbly. If it doesn’t foam, your yeast might be dead—start over with fresh yeast.
2. Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together the flour, salt, cinnamon, and allspice until evenly combined.
3. Combine wet ingredients: Beat the eggs lightly, then add the melted butter and the frothy yeast mixture. Slowly pour into the dry ingredients while mixing on low speed (or stirring if by hand) until a sticky dough forms.
4. Knead the dough: Knead the dough for about 8-10 minutes by hand on a floured surface or 5-6 minutes with a stand mixer until smooth and elastic. It should be slightly tacky but not overly sticky. Add a little flour if needed, but be careful not to overdo it.
5. Fold in candied orange peel: Gently knead the chopped candied orange peel into the dough, distributing it evenly without smashing the pieces.
6. First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 to 1 ½ hours until doubled in size.
7. Shape the buns: Punch down the dough gently, then divide it into 12 equal pieces (about 75g or 2.6 oz each). Shape each piece into a smooth ball and place them on your prepared baking sheet, spacing them about 2 inches apart.
8. Second rise: Cover the buns loosely and let them rise again for 30-40 minutes until puffy and almost doubled.
9. Make the cross paste: Mix flour and water into a thick paste. Transfer the paste to a piping bag or zip-top bag. Pipe a cross onto the top of each bun. Don’t worry if it’s not perfect—rustic is charming!
10. Bake: Preheat the oven to 375°F (190°C). Bake the buns for 18-22 minutes until golden brown and cooked through. They should smell heavenly and spring back slightly when touched.
11. Glaze and cool: Immediately brush the warm buns with warmed apricot jam or honey to give them a shiny finish and added sweetness. Let cool on a wire rack.

Pro tip: If your dough feels too sticky during kneading, sprinkle just a little flour at a time—too much flour can make the buns dense. Also, keep an eye on the oven; every oven bakes differently, so test with a toothpick for doneness.

Cooking Tips & Techniques

When working with enriched dough like these hot cross buns, the key is patience. Don’t rush the rising stages—good things take time! I’ve learned that slightly under-proofing the dough results in denser buns, while over-proofing can make them collapse, so aim for that perfect puffiness.

One common mistake is adding too much flour during kneading because the dough feels sticky. Honestly, it’s better to work with a tacky dough; the humidity and flour type affect this, so trust the feel more than the look. Also, warming the milk to the right temperature is critical—too hot and you kill the yeast, too cold and it won’t activate properly.

For the crosses, I’ve found that piping the paste right before baking works best. If you make the crosses too thick, they might not cook through; too thin and they disappear into the buns. A medium thickness gives that classic look and slight crispness.

When glazing, use a light hand and warm the jam just enough to brush smoothly. This adds shine and seals in moisture—don’t skip this step, trust me.

Multitasking tip: While the buns are in their second rise, prep your glaze and clean up your workspace. This makes the final baking steps feel less hectic.

Variations & Adaptations

• Seasonal twist: Swap candied orange peel with chopped dried cranberries or raisins for a different fruit note. In summer, try adding fresh blueberries or chopped apricots.
• Flavor adaptations: Add a splash of vanilla extract or orange blossom water to the dough for extra aroma. For a spicier kick, increase the cinnamon or add a pinch of ground cloves.
• Dietary changes: For gluten-free buns, use a blend of gluten-free flour and xanthan gum. Vegan? Replace eggs with flax eggs and butter with coconut oil or vegan margarine.
• Cooking methods: While baking in the oven is classic, these buns can also be steamed for a softer, chewier texture—just adjust rising times and watch closely.
• Personal favorite: I once tried adding chopped toasted pecans along with the candied orange peel, and the crunch contrast was fantastic. It’s a subtle upgrade if you want a little texture surprise.

Serving & Storage Suggestions

These cozy hot cross buns are best served warm, fresh from the oven, ideally slathered with butter or your favorite jam. They pair beautifully with a strong cup of tea or a creamy latte—perfect for lazy weekend mornings or afternoon treats.

If serving at a gathering, arrange them on a pretty platter with extra candied peel sprinkled around for that Pinterest-worthy look.

To store, place cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm gently in the oven at 300°F (150°C) for 10 minutes.

Reheating brings back the soft texture and aroma, but be careful not to overheat or they dry out. Leftovers actually develop more flavor the next day, making them great for slicing and toasting.

Nutritional Information & Benefits

Each hot cross bun contains approximately 200-220 calories, with moderate amounts of carbohydrates and fats coming from the flour, sugar, and butter. The candied orange peel adds a touch of vitamin C and natural sweetness.

This recipe can be adapted for dietary needs—using whole wheat flour for added fiber or dairy-free milk for lactose intolerance. While these buns are a treat, they offer some nutritional value thanks to spices like cinnamon known for anti-inflammatory properties.

Keep in mind they contain gluten, dairy, and eggs, so adjust accordingly if you have allergies. Overall, this is a wholesome treat that balances indulgence with thoughtful ingredients.

Conclusion

In a nutshell, this cozy hot cross buns recipe with candied orange peel is a keeper. It’s the kind of recipe that feels like a warm hug—soft, fragrant, and just the right balance of sweet and spice. Whether you’re a seasoned baker or just starting out, you’ll find this recipe approachable and rewarding.

Feel free to make it your own by swapping candied peel for other fruits or tweaking spices to your liking. I love how it brings my family together around the table and makes any day feel a little more special.

Give it a try, share your tweaks, and don’t forget to leave a comment—I’m always eager to hear how your cozy hot cross buns turn out! Happy baking, friends!

FAQs

Can I make hot cross buns ahead of time?

Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge. Just bring it back to room temperature before shaping and baking.

What can I use if I don’t have candied orange peel?

Try chopped dried apricots, raisins, or cranberries for a similar sweet and chewy texture.

How do I know when the buns are fully baked?

They should be golden brown on top and sound hollow when tapped underneath. An internal temperature of 190°F (88°C) is a good indicator.

Can I freeze hot cross buns?

Yes, freeze fully cooled buns wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months.

What’s the best way to reheat these buns?

Warm them gently in a 300°F (150°C) oven for about 10 minutes or microwave for 20 seconds wrapped in a damp paper towel to keep them soft.

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