Apple and Cinnamon Hot Cross Buns

For Good Friday this year, I decided to put my own delicious spin on a traditional hot cross bun recipe, with these Apple and Cinnamon Hot Cross Buns!

Is there anything more perfect than a hot cross bun? My answer to that question used to be, ‘Of course not!’ But then a flash of inspiration hit… How about hot cross buns stuffed with one of my favourite flavour combinations, apple and cinnamon?

Naturally, I had to give them a try and let me tell you… the result was utterly game-changing! I think I may actually be converted!

But how about I let you give my Apple and Cinnamon Hot Cross Buns a go for yourselves and then you can tell me what you think.

This recipe makes 12 hot cross buns.

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Apple and Cinnamon Hot Cross Buns

  • Author: Mr Baker's Cakes
  • Prep Time: 150mins (including proofing)
  • Cook Time: 20mins
  • Total Time: 170mins
  • Yield: 12 1x
  • Diet: Vegetarian


For Good Friday this year, I decided to put my own delicious spin on a traditional hot cross bun recipe, with these Apple and Cinnamon Hot Cross Buns!


Units Scale

For the buns:

  • 260ml milk
  • 450g strong bread flour
  • 70g golden caster sugar
  • 4tsp cinnamon
  • 1/2tsp mixed spice
  • 1tsp salt
  • 10g fast action dried yeast
  • 1 egg
  • 50g butter
  • Zest of one large orange
  • 100g sultanas
  • 90g dried apple (chopped)

For the crosses:

  • 3tbsp plain flour
  • 3tbsp water

For the glaze:

  • 1tbsp caster sugar
  • 1tbsp boiling water


Begin by warming the milk in the microwave for around 90 seconds until it is hot to the touch, but not so hot that it boils.

Place the strong bread flour, golden caster sugar, cinnamon, mixed spice, salt and the fast action dried yeast into the bowl of your stand mixer, fitted with the K beater.

Make a well in the centre of the dry ingredients, before adding the warm milk and the egg.

Run the mixer until the ingredients start to clump together.

Add the butter and orange zest, and continue to run the mixer until the dough forms a single ball of dough.

Switch the K beater for the dough hook and use the mixer to knead the dough for around five minutes.

Stop the mixer and add the sultanas and dried apple to the dough, before continuing to knead for another five minutes.

Oil a large bowl and place the dough inside, before covering the top with cling film. Set the dough in a warm location and allow to proof for around one hour or until almost doubled in size.

Knock the dough back by punching into the top and then transfer the dough onto a lightly floured surface. Briefly kneed by hand, before dividing the dough into 12 equal portions.

Roll each portion of the dough into a tight ball before spacing them out evenly on a baking tray lined with a piece of greaseproof paper.

Lightly oil another piece of cling film and place this over the buns, before allowing them to proof for another hour.

While the buns are proofing, preheat the oven to 210°C/190°C Fan/Gas Mark 8.

Once the buns have finished proofing, it is time to add the crosses. Place the plain flour and the water into a bowl and mix until fully combined and smooth. Transfer the mixture to a piping bag, snip off the tip and carefully pipe the mixture across the tops of the buns to form the cross shapes.

Place the buns into the preheated oven and bake for around 20 minutes until golden brown.

While the buns are baking, combine the caster sugar and the boiling water in a bowl to make the glaze.

Transfer the buns to a cooling rack and use a pastry brush to brush the syrup all over the tops of your buns to give them their traditional shiny finish.


These buns are delicious served warm from the oven. However, if making them in advance, simply slice them open and toast under a hot grill until golden brown, serving them with a little salted butter for the ultimate Easter weekend treat!

  • Category: Bread

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