Reviewed: May 3, 2012

These were wonderful,better than store bought, for sure.

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Reviewed: May 1, 2012

Very good! The icing ended up too liquid for me but the little I did put on them before my mom-in-law accidentally threw the rest out was very good. Definitely helps to have a bread machine to do all the mixing.

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Vanyatethat

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 27, 2012

Delicious! The buns where too big and there was too much icing even though I cut the icing proportions in half.

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nhirth

Reviewed: Apr. 21, 2012

Unique and delicious

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TEETIMEVAL

Reviewed: Apr. 15, 2012

These rolls have an excellent texture and stay moist and soft for days. However, I changed the recipe a bit by using 1 1/2 cups of raisins instead of the cherries and cranberries. I also used 1 cup of sugar and 1 1/2 tsp of cinnamon and 1/2 of cloves and forego the icing on top.

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Baby Doll

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

These were so light and fluffy and not overwhelmed with the spices in typical Hot Cross Buns. Instead of vanilla, I used almond extract in the icing. Delicious! Thank you for posting this recipe.

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Karen's Kitchen

Cooking Level: Expert

Home Town: Rochester Hills, Michigan, USA

Reviewed: Apr. 9, 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...

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Sandra

Reviewed: Apr. 9, 2012

Sandra, plz understand that hot cross buns and cinnamon buns are 2 entirely different things. These HCB are just fabulous! My first attempt at hot cross buns, tho I've been making bread for years. Don't own a bread machine, used my Kitchenaid to mix. Had to add 1/2 cup more flour as suggested by others, wanted to use currants, but impossible to find this time of year in the SW, so used all golden raisins. Absolutely yummy! Light and fluffy, wonderful flavor, took me back to my childhood in upstate NY, where everybody has hot cross buns for Easter. BTW, got 18 good-size rolls out of it, enough to share with the neighbors.

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DebinNM

Cooking Level: Expert

Home Town: Canastota, New York, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Apr. 8, 2012

hands down the best hot cross buns i've ever had..."Strong words," my husband said. But even he agreed these were fabulous! Wouldn't change a thing!! Thank you!

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Cyd_Delve

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Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Reviewed: Apr. 8, 2012

I wasn't a big fan of the frosting, although it's easy enough to make. I soaked all of the fruit in spiced rum overnight, but the flavor didn't really come out in the finished product. It did have a Hawaiian sweet bread taste, but overall not a 5-star performance. They seemed a little dry, though I baked them for only 20 minutes and they were perfectly golden brown.

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