Reviewed: Jul. 7, 2009

These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again.

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Reviewer:

saiahsmom

Cooking Level: Beginning

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Reviewed: Apr. 13, 2009

Excellent results just as written, although I used currants instead of raisins. This was a boost to my yeast-bread baking confidence! I did make my own frosting with powedered sugar, milk and few drops of almond extract. Always a sentimental favorite at Easter.

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Reviewer:

A. H. Miller

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Yakima, Washington, USA

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Reviewed: Jan. 9, 2009

Our family has an egg allergy so this is a great alternative to the traditional recipe since it does not require any eggs.

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mom2threeboys

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Reviewed: Mar. 31, 2008

Volunteered to make Hot cross buns for Easter breakfast at church, so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - very light in texture with a hint of sweetness. I don't have anything to compare them to, but they're definitely a keeper for my recipe box.

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