No-Knead Hot Cross Buns

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Yield: 18 buns

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Are you yeast-phobic? Well, these buns will help convince you that yeast baking is just about the easiest, most forgiving type of baking you can do. This recipe substitutes beating for kneading, then cuts right to the chase: a short rise, followed by baking and enjoying.

No-Knead Hot Cross Buns

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18 buns
Published: 04/14/2014



Glaze (optional)



1) Mix together the raisins and rum or water in a non-reactive bowl. For best absorption, use a microwave-safe bowl, cover the bowl, and heat for 1 minute, or until the mixture is simmering. Remove from the heat, and set aside to cool to lukewarm.

2) Whisk together all of the dry ingredients in a mixing bowl (including the Princess flavor, if you're using it).

3) Stir in the Princess Cake Flavor (if you're using it), eggs, water, melted butter and the raisin mixture (including any remaining soaking liquid), then beat at high speed for 1 minute. The dough will be cohesive, but not smooth; that's OK.

4) Cover the bowl and let the dough rest/rise in a warm place for 45 minutes; it'll get a bit puffy, but won't really increase much in size.

5) Preheat your oven to 400°F. Lightly grease 18 muffin cups. If you have just one 12-cup muffin pan, use aluminum foil cups for the remainder of the dough; or make free-form buns, and place them in an 8" round cake pan.

6) To make the glaze: Stir together the glaze ingredients in a microwave-safe bowl, then heat in the microwave until the sugar dissolves when you stir the mixture. Set aside to cool for a couple of minutes.

7) Use a muffin scoop or 1/4-cup measure to fill the muffin cups; each should be about 3/4 full. If you have a scale, use about 77g (2 3/4 ounces) dough in each cup.

8) Brush the lukewarm glaze atop the shaped buns.

9) Let the buns rise, covered, for 20 to 30 minutes, until they've risen just over the top of the cups.

10) Bake the buns for 20 minutes, until they're a light golden brown. Remove them from the oven, and quickly turn them out of the pans onto a rack; if you wait too long, the glaze will cause them to stick.

11) Allow the buns to cool for 10 minutes before icing.

12) To make the icing: Combine all the icing ingredients in a small bowl and beat until thick.

13) Use a pastry bag and tip to pipe thick crosses onto the buns. If you don't have a pastry bag, fill a sturdy plastic bag with the icing, squeezing it down into one corner. Snip the tip of the bag off, and squeeze the frosting onto the buns.

Yield: 18 buns.

Nutrition information

Serving Size: 1 bun (86g) Servings Per Batch: 18 Amount Per Serving: Calories: 220 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 30mg Sodium: 290mg Total Carbohydrate: 41g Dietary Fiber: 1g Sugars: 18g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 04/07/2015
  • HL from
  • It all came together just as the recipe said it would; except (1) my dough was rather liquid, even though it was viscous, certainly not usual bread dough; and (2) maybe it was because of (1), but it was impossible to brush the glaze on. It was just like trying to glaze cake batter! Nevertheless, fabulous rise in the oven and baked beautifully.
  • star rating 04/03/2015
  • cadillack9 from KAF Community
  • tastes like dense spice bread, not hot cross buns. Very disappointing
    We're very sorry this recipe did not meet your expectations. If you decide to try it again we'd love to help you troubleshoot at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 03/10/2015
  • martibeth from KAF Community
  • very good. Would have been better without the glaze which burned the bottoms. Not sure what the purpose of the glaze was unless it's traditional for hot cross buns. The icing, however, was just perfect, and I was able to pipe respectable-looking crosses using a #16 star tip. I was able to get 24 buns using a smaller scoop than called for, but next time I think I'll use the muffin scoop. It's an easy recipe to make, and other than the burned glaze, it has a wonderful taste.

    The glaze adds shine, a bit of sweet flavor, and helps to color the outside (maybe too much in your case!). You may certainly omit it to use milk or an egg wash if you'd like. Happy baking! Laurie@KAF

  • star rating 04/08/2012
  • Leona from Chichester NH
  • They were very good. Easy to follow instructions. The house smelled incredible. Thanks for the recipe. New Easter tradition!
  • star rating 04/23/2011
  • martibeth from KAF Community
  • Too bad I can't give this recipe more than 5 stars. They tasted great. I had to have these done by 7 this morning, so last night I mixed all the dry ingredients except the yeast, soaked the raisins in rum overnight, and set out the butter and eggs so that everything would be ready this morning. Such an easy recipe, and such great-tasting results. My kitchen was on the cool side this morning, so after I scooped the batter into the muffin pans, I let them rise closer to 35 minutes, but they were so light after they baked and cooled. I plan on making these frequently.

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