Reviewed: Oct. 15, 2009

We were not really that impressed. The bread was too dense and dry. It is rare that fresh baked bread lasts more than a day in this house.

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jessilong

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 29, 2009

These turned out exactly like my grandmother used to make. Thanks so much

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: Apr. 27, 2009

These took ALL day and did not turn out very well. They were dry and dense. Maybe I did something wrong, but I will not be trying them again. The orange icing was very tasty, though.

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Jul

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

This was my first time trying to make hot cross buns. I followed the recipe exactly (but did add in a little vanila to the dough) and rolls truned out light, airy and delicious! Thanks so much for sharing - I will definitely make it again!

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WONGMAR

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Reviewed: Apr. 12, 2009

What a hit this Easter!!! I followed the recipe exactly except that rather than knead the bread for 6-8 minutes, I used the dough hook on my kitchen aid mixer and ran it on level 2 for 7 minutes. Worked like a charm! Delicious airy buns, fantastic icing with the taste of orange. Totally worth the effort -- this is our new Easter tradition. :)

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MIMI1414

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 12, 2009

I did screw up, I made the buns twice on Easter, both lots I had to toss. I got confused about the times quoted, and may have used the wrong flower. The buns where somewhat dense, did not rise enough. The recipie looked easy, and it was not.

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Michael Fischer

Cooking Level: Intermediate

Home Town: Freiburg, Baden-Württemberg, Germany

Living In: Encinitas, California, USA

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Reviewed: Apr. 11, 2009

Great recipe! I proofed my yeast instead of the dry mix method, then added it with warmed milk/butter. Decreased cinnamon to 1 tsp and thought that was perfect. Also, no raisins and no glaze. A tip for making the crosses: use a very sharp knife and make the cuts using a slash motion - don't be delicate. If you go too slow the dough catches and bunches up. The buns warm up nicely in the microwave for 10 seconds. Definitely plan on making this a family tradition!

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 11, 2009

these were pretty good. i used whole wheat flour instead of all purpose. kind of dense.

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rachelscookin

Cooking Level: Expert

Home Town: Kerrville, Texas, USA

Living In: Hunt, Texas, USA

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Reviewed: Apr. 11, 2009

This was very good! They are nice and fluffy! They browned up perfectly! The only thing I would change next time is that I would add a little more sugar and cinnamon...but that's just a personal preference. To make them a little sweeter and more cinnamony, I glazed them with a sweet cinnamon glaze. This was the perfect fix. I omitted the raisins because I'm not a big fan of them in rolls. Next time I'll add the orange flavored icing on top. This is a great recipe!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Apr. 11, 2009

I found this to be an easy recipe to follow with great results. My family really enjoyed these cross buns. I added lemon zest to the eggs and used vanilla extract and milk instead of the orange for the frosting. I am definitely keeping this recipe.

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jules

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Reviewed: Apr. 10, 2009

Not bad, Not bad. This was my very first Hot Cross Buns experience.... never tasted them, never made them. I don't eat eggs, so I substituted Ener-G in place (that worked out great). Overall, they were pretty good. I can't make the cross look good to save my life (haha), but the bun part was good. I decided to use a plain glaze instead of an orange glaze. Extra glaze is a must.

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danakscully64

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Apr. 10, 2009

Thank you! Thank you! Thank you Dolores! You saved my Good Friday. I made a batch of Hot Cross Buns from another source and they turned out a disaster (Hot Cross Rocks!) so with trepidation I followed your recipe to the letter and made The Best Ever Hot Cross Buns!!! My husband who doesn't usually like HCBs asked for a 2nd. Your recipe gave me the light, moist and tasty HCBs of my childhood, they are perfect!

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Saffron

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Reviewed: Apr. 6, 2009

I just made these and they are awesome! The orange frosting is perfect for this type of roll. I did find using a regular pastry bag worked the best for piping the crosses, as my frosting was too thick for the baggie. I also used chopped dried fruit in place of the raisins. I think the recipe is perfect, and definetly a keeper!

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mrs.cindy_gl

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Reviewed: Apr. 6, 2009

Never made hot cross buns before - these turned out great! I added finely chopped golden raisins and dried apricots (both softened a bit in some apple juice). My 3 boys inhaled them at breakfast.

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Kelly

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Reviewed: Apr. 27, 2008

This recipe baked up very nicely. I added chopped candied citrus peel to the dough, in addition to the raisins. I thought the cinnamon was a bit much, and would cut it in half next time.

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Mrs.Butterworth

Cooking Level: Beginning

Home Town: Berkley, Michigan, USA

Living In: Albany, New York, USA

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Reviewed: Mar. 27, 2008

I used dried apricots cut up into raisin-sized pieces, and the flavor with the cinnamon and orange peel icing was divine. The buns didn't rise as much as they should have, so I'd advise that if you're going to make this, proof the yeast by letting it dissolve in the warm liquid before adding other ingredients. Nonetheless, everyone loved them. They tasted especially good heated up in the microwave.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 24, 2008

These were very yummy! I made them for Easter and turned out very good! The orange flavored frosting was so good! Will definately make again!

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cburke

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Jan. 28, 2008

These were very good and I have been making them for eons. I do add glaced fruit bits such as lemon, cherries etc in very small amounts. A good way to make the crosses is to prepare the frosting in a ziplock bag and then just cut off one corner and use it to decorate the buns. Sometimes I add small amounts of sliced almonds to the mix.

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Morgana

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Oct. 17, 2007

These turned out so great! I just didn't wait long enough for the buns to cool and added the frosting too soon which made the crosses into just blobs...but they still tasted good!

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