Hot Cross Bun Buns

Every year around Easter my family goes through several packages of store-bought hot cross buns.  Seeing the buns smooshed together inside plastic packaging with icing smeared everywhere doesn’t look very appetizing to me, so I decided to try making some from scratch at home with my own added twist.  Cute hot cross bunnies-or bun buns!


parchment paper
cookie sheet
measuring cups & spoons
small ingredient bowls
1 small bowl
1 medium bowl
1 large mixing bowl
kitchen towel
disposable pastry bag
pink gel color
cooking spray



2 teaspoons active dry yeast
1/2 cup warm 2% milk (105-115 F)
1 tablespoon butter, almost melted
1 egg
4 teaspoons sugar
1/4 teaspoon salt
2 cups flour
3 tablespoons golden raisins
3 tablespoons currents
1 teaspoon orange or lemon zest
1/2 teaspoon ground cinnamon
pinch of allspice

Egg Wash:
1 egg yolk
1 tablespoon water

1/4 cup powdered sugar
1/4 tablespoon milk (approx.)

Measure out ingredients for dough.

Heat the milk in small bowl in the microwave, being careful not to overheat!  Dissolve the yeast into the milk.  Set aside.

Mix together 1 cup of flour, raisins, currents, zest, cinnamon, and allspice.  Set aside.

Whisk together egg, butter, sugar, and salt.  Stir into yeast mixture.

Add yeast mixture to flour mixture and knead together.  It will be very sticky.

Dump the rest of the flour out onto the table surface and knead it into the dough.  Add more flour if needed.  The dough should be elastic and not sticky.

Coat a large mixing bowl with cooking spray.  Put the dough into the mixing bowl, turn over once to coat both sides of the dough.

Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.

Punch dough down and divide into 12 pieces.  I find the easiest way to do this is divide the dough in six pieces, then divide the six pieces in half to form twelve.

Roll each piece of dough into a ball.  Shape the ball into an oval, then cut 1/2 way into the oval to form the ears.

Place the dough 2 inches apart on a parchment lined cookie sheet.

Cover the dough and let it rise again for 30 minutes.

Beat together 1 tablespoon of water and 1 egg yolk.  Brush egg wash onto each bun.  (If you do not have a pastry brush like me, use a paper towel.)

Place two currents on each bun as eyes.

Bake in 375 oven for 10 minutes, or until golden brown.

After the buns have cooled, prepare the icing.

Stir together 1/4 cup powdered sugar and 1/4 tablespoon milk.  You may need to add more milk or sugar to get a stiff consistency.  The icing should be stiff enough to keep its shape, but still loose enough to be piped through a pastry bag.

Spoon 1/4 of the icing into a disposable pastry bag.  Cut a small tip and pipe whiskers onto each bun.

Tint the rest of the icing pink and pipe noses and ears onto each bun.

Arrange your bun buns on a plate and serve!

2 Comments Add yours

  1. Kim says:

    If you shape the dough as a cone before cutting the ears from the pointy end, you can get longer, bunny-looking ears. Had lots of fun making these. Thanks for posting!

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