These sheet pan hot cross buns are soft, fluffy, and perfectly spiced, finished with the traditional icing cross. Perfect for Easter brunch, this recipe makes a large batch in one pan for easy serving and sharing.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
- 1 cup warm milk
- 1 egg
- 1/2 cup raisins or currants
- 1 cup powdered sugar
- 2-3 tsp milk (for icing)
Steps
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Add flour, salt, spices, butter, and egg. Knead until smooth and elastic.
- Fold in raisins or currants and let the dough rise for 1 hour until doubled.
- Shape dough into buns and place in a greased sheet pan, allowing space to expand. Let rise 30 minutes.
- Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
- Mix powdered sugar with milk to make icing and pipe crosses over the cooled buns.
Tips
- Use room-temperature ingredients for even rising.
- For extra flavor, brush buns with a light glaze of honey or apricot jam after baking.
- Buns can be made a day ahead and stored in an airtight container.
These sheet pan hot cross buns are soft, spiced, and festive, perfect for sharing with family and friends during Easter celebrations.