Pull-Apart Hot Cross Buns

Pull-Apart Hot Cross Buns

Princess of her Castle 4

"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!"

Ingredients 2 h {{adjustedServings}} servings 415 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  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 67

  1. 79 Ratings


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!


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.


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.