Best 6 Bisquick Hot Cross Buns Recipes

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Hot cross buns are a traditional Easter treat loved by people of all ages. Made with a sweet, spiced dough and topped with a distinctive cross, these buns are a symbol of the holiday. If you're looking for a delicious and easy way to celebrate Easter this year, look no further than Bisquick hot cross buns, a delightful twist on the classic recipe. Made using Bisquick baking mix, these buns are quick and simple to prepare, yet still deliver all the flavor and tradition of homemade hot cross buns.

Here are our top 6 tried and tested recipes!

HOT CROSS BUNS I



Hot Cross Buns I image

Hot cross buns! Hot cross buns!

Provided by LITSTER5

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 12

Number Of Ingredients 16

¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
¼ cup white sugar
⅜ teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
¾ cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
½ cup confectioners' sugar
¼ teaspoon vanilla extract
2 teaspoons milk

Steps:

  • Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
  • When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
  • Punch down on floured surface, cover, and let rest 10 minutes.
  • Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
  • Mix egg yolk and 2 tablespoons water. Brush on balls.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  • To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

Nutrition Facts : Calories 217 calories, Carbohydrate 40.5 g, Cholesterol 40.3 mg, Fat 4 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 108.7 mg, Sugar 15.5 g

BISQUICK HOT CROSS BUNS



Bisquick Hot Cross Buns image

Make and share this Bisquick Hot Cross Buns recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 (1/4 ounce) package active dry yeast (1 Tbs.)
2/3 cup warm water (105 to 115 F)
1 egg
1/4 cup sugar
2 3/4 cups Bisquick baking mix
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup currants
1/4 cup chopped citron
quick icing (recipe below)
1/2 cup confectioners' sugar
1 -2 teaspoon water

Steps:

  • Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1 12 cups of the baking mix.
  • Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally.
  • Stir in remaining baking mix, the cinnamon, nutmeg, currants and citron; beat vigorously 1/2 minute.
  • Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double, about 1 hour.
  • Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns.
  • Quick Icing, blend 1/2 cup confectioners' sugar ad 1 to 2 teaspoon water.
  • EASTER BRUNCH.
  • Fresh Fruit Cup.
  • Chive Scrambled Eggs.
  • Broiled Tomatoes.
  • Hot Cross Buns.
  • Coffee/Milk.
  • Betty Crocker's Bisquick Cookbook.

BISQUICK CINNAMON BUNS



Bisquick Cinnamon Buns image

The easiest way to make cinnamon buns when you want something sweet in a hurry. As a college student it's a quick way to make something that tastes like home, my boyfriend loves them. I got this recipe from CDKitchen.

Provided by Catty Bear

Categories     Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 9

2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Bisquick
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or 2 tablespoons margarine, softened
1/4 cup raisins (optional)
1 1/3 cups powdered sugar
2 tablespoons milk

Steps:

  • For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
  • Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.
  • Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
  • Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
  • For Glaze: Stir together powdered sugar and milk until smooth.

HOT CROSS SCONES



Hot Cross Scones image

Get sweet scones with a hint of cinnamon spice on the table fast this Easter with this 30-minute recipe that puts a twist on traditional hot cross buns.

Provided by Annalise Sandberg

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 14

2 cups Gold Medal™ unbleached all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons grated orange peel
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into cubes
1 cup raisins or dried currants
1 egg
3/4 cup heavy whipping cream, cold
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 teaspoons milk

Steps:

  • Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
  • In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.
  • In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.
  • Bake about 20 minutes or until puffed and golden brown. Cool.
  • To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CHEF JOHN'S HOT CROSS BUNS



Chef John's Hot Cross Buns image

Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h15m

Yield 16

Number Of Ingredients 18

¼ cup dried currants
¼ cup rum, or as needed to cover currants
¾ cup milk, warmed to 100 degrees F/40 degrees C
3 cups bread flour, divided, or as needed
1 (.25 ounce) package active dry yeast
5 tablespoons white sugar
1 large egg, beaten
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
¾ teaspoon ground cinnamon
½ teaspoon fine salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
7 tablespoons melted butter
¼ cup water
⅓ cup all-purpose flour, or as needed to make thin, pipe-able dough
¼ cup sugar
3 tablespoons water

Steps:

  • Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
  • Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  • Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
  • Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
  • Line a baking sheet with a silicone mat.
  • Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
  • Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
  • After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
  • Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
  • Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.4 g, Cholesterol 25.9 mg, Fat 6.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 118.7 mg, Sugar 9.2 g

CHERRY-BERRY HOT CROSS BUNS



Cherry-Berry Hot Cross Buns image

Classic risen sweet rolls take a flavor twist with a cherry-berry addition.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 16

Number Of Ingredients 17

1 package regular active or fast-acting dry yeast
3/4 cup warm water (105°F to 115°F)
2 tablespoons granulated sugar
1/2 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 eggs
4 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
1/3 cup dried cranberries
1/3 cup dried blueberries
1/3 cup dried cherries
1 egg
2 tablespoons cold water
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla

Steps:

  • In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
  • Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
  • Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
  • Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Bun, Sodium 280 mg, Sugar 15 g, TransFat 0 g

Tips:

  • For a crispy crust, brush the buns with melted butter before baking.
  • To make sure the buns are cooked through, insert a toothpick into the center; it should come out clean.
  • If you don't have a pastry brush, you can use a spoon to brush the buns with melted butter.
  • Feel free to add your favorite spices to the dough, such as cinnamon, nutmeg, or ginger.
  • If you don't have currants or raisins, you can use dried cranberries or cherries instead.
  • Serve the buns warm with butter, jam, or your favorite spread.

Conclusion:

These Bisquick hot cross buns are a delicious and easy-to-make treat that are perfect for Easter or any other occasion. With a few simple ingredients and a little bit of time, you can create these delicious buns that are sure to be a hit with your family and friends. So what are you waiting for? Give this recipe a try today!

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