Best 5 Pull Apart Hot Cross Buns Recipes

PULL-APART HOT CROSS BUNS

Steps:

• 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.
• 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.
• 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.

PULL-APART HOT CROSS BUNS

Steps:

• Microwave 1/3 cup milk in medium microwaveable bowl on HIGH 15 sec. Add yeast, sugar and cardamom; stir. Let stand 10 min. or until bubbles start to form on surface. Meanwhile, chop 2 oz. chocolate.
• Beat 4 oz. cream cheese, 2 eggs and flour in large bowl with mixer until blended. Add yeast mixture; beat 3 to 4 min. or until dough starts to pull away from side of bowl to form ball. Add apricots and chopped chocolate; mix well. Cover tightly with plastic wrap. Let rise in warm place 1 to 2 hours or until doubled in volume.
• Punch down dough; roll dough into 10 balls. Place in single layer in 9-inch pie plate sprayed with cooking spray; cover with plastic wrap. Refrigerate overnight.
• Remove dough from refrigerator; let rise in warm place 1 to 1-1/2 hours or until doubled in volume.
• Heat oven to 350ºF. Whisk remaining egg and milk until blended; brush lightly onto dough. Discard any remaining egg wash.
• Bake 25 to 30 min. or until golden brown. Cool slightly.
• Melt remaining chocolate as directed on package; mix with remaining cream cheese until blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate mixture over buns as shown in photo.

HOT CROSS BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
• To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
• Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
• Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
• Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
• For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

PULL-APART HOT CROSS BUNS

Steps:

• 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.
• 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.
• 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.

PULL-APART HOT CROSS BUNS

Steps:

• 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.
• 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.
• 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.