Here is our amazing recipe for our favourite hot cross buns combined with dried cranberries. These would be perfect to serve this Easter Holidays. I’m sure the children would love to have these while they are enjoying the Easter activities lined up.

Prep Time

25 minutes

Cook Time

12 minutes


Makes 24 rolls



4 cups plain flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 package (7 gram) active dry yeast
3/4 cup milk
1/2 cup butter or margarine, cut up
3 eggs
1 cup Ocean Spray® Craisins® Original Dried Cranberries
1 egg white, beaten

3/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk


Combine 1-1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.

Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (50 to 55°C.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2-1/4 to 2-3/4 cups additional flour by hand until dough forms and pulls away from the side of the bowl. Stir in cranberries.

Turn dough out onto a lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.

Lightly grease a large baking sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 4 – 5 cm apart on prepared baking sheet. With scissors, snip a cross in the top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.

Heat oven to 190°C. Brush rolls with egg white.

Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.

Makes 24 rolls.


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