Pull-Apart Hot Cross Buns Recipe - Allrecipes.com
Pull-Apart Hot Cross Buns Recipe
  • READY IN 2 hr

Pull-Apart Hot Cross Buns

Recipe by  

"Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!"

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Ingredients Edit and Save

Original recipe makes 12 buns Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    2 hrs

Directions

  1. Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
  2. When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2009

This is my first time making Hot Cross Buns. I don’t have a bread machine, so I just used my Kitchenaid mixer and let them rise once in the bowl and once in the 9x13 pan. Also, I didn’t have any cardamom so I substituted cinnamon. The next time I make them I’ll make sure I have the cardamom, because these were delicious! For the optional fruit, I used brandy soaked raisins and candied cherries and pineapple. So yummy!

 
Most Helpful Critical Review
Apr 09, 2012

Although this recipe resembled the look of hot cross buns , they in no way tasted like them. I made them twice to make sure that I did make them correct.. I used them for easter for my dinner rolls.. they in no way resemble the hot cross buns that I am used to with the cinnamon , and other spices.. cardamom alone does not give the taste of cinnamon buns...

 
Feb 10, 2009

I was drawn to this recipe because of the cardamom, and I'm writing this with the subtle richness of that spice in my mouth from the recipe's finished product. -- The dough after the dough course in the breadmaker was very sticky. I couldn't handle it without covering my hands in flour often. In the breadmaker, the dough rose so high it was about to pop the top off. -- After cutting the dough into 12 balls and letting it rise again, I had the unfortunate task of figuring out how to deal with softball-size balls of dough. Once risen, they completely filled the 9x13 pan. I tipped the dough out of the pan and rolled them back into 12 balls. Putting six each on two flat cookie sheets, I baked them like that. Out of the oven, I let them cool for a couple of minutes before drizzling the frosting on top. It was all I could do to keep from eating one right then!-- The result was a tenderly sweet bun that wasn't overly spiced but just enough to make them smell delicious.

 
Apr 05, 2010

This turned out wonderful!! I made a few changes but overall the recipe stayed the same. I made an egg wash with 1 egg yolk and 1 tbsp of cream and brushed the buns just before placing in the oven. I didn't have cardamom so I used nutmeg and cinnamon. Also I would suggest making half of the icing for the crosses cause it was way too much. I also made a syrup of 2 tbsp sugar and 1/3 cup water and a tsp of vanilla extract to brush on the buns as soon as I took them out of the oven. Also, 12 buns couldn't fit in a 13x9 pan, so I placed 8 buns in the pan and the other 4 in a 8 inch cake dish. These buns are soft and delicious and very yummy..it is a great recipe!! My husband has had quite a few and I ate 2 as soon as it came out of the oven. This recipe is definitely a keeper.

 
Apr 05, 2010

Lovely texture and flavor. Very nice recipe. Made as written, however I had to add in quite a bit more flour at the kneading stage (I used my KA). I also cut down on the glaze. Some mentioned that it makes more than necessary. I halved it and still had lots left over. I could also see that I was going to get 12 monster rolls, so I formed 16 and baked the extra in an 8x8 pan. They were a perfect size. My add-ins were currants and dried cherries. Thank you for a wonderful recipe.

 
Apr 05, 2010

This was a very good Recipe I Add 1 Tablespoon Grated Orange Peel with 1 Cup Raisins 1 teaspoons cinnamon & 1/2 teaspoonNutmeg.

 
Feb 16, 2010

We love these Buns, I made them with raisins, currants and peel. They are a big hit, even when I made them with part WW flour.

 
Aug 25, 2010

very good, just bake it and turn out very good. i forgot that i don't have cardamom in hand so i change it to cinnamon . and increase the yeast to 12 gr. for the topping i don't use icing but use honey. turn out very nice and sweet and sticky. 1 recipes turn out for 24x24 pan

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 76.9 g
  • 25%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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