6 Reviews
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Samantha Citty on 5.17.2012
I made these this past Good Friday, and it was a hit! I substituted the rasins for Crasins and added a half teaspoon of nutmeg to make them a little bit sweeter, but not too sweet. Would love to make these again next year!
Stephanie on 5.8.2011
Although mine did not turn out as pretty as the recipe picture, I think I got the flavor about right. Not an overly sweet treat, which is sometimes nice. Like little mini raisin breads! My friend and I decided you could easily use the dough to make a savory version (herbs and cheese?) as an appetizer, instead of the sugar and spice with raisin combination. Thanks for the recipe.
commila on 4.24.2011
I agree with the previous reviewer that these are a little simple tasting….however, because I’m not familiar with what hot cross buns are supposed to taste like, I’ll go ahead and assume this is how hot cross buns are supposed to be! The reason I didn’t rate this one five mitts was because I found the egg white icing to be a little odd tasting (not to mention the fact that raw eggs carry some health risks). When I replaced it with a vanilla buttercream frosting, my husband and I found the flavor to be much more enjoyable…sort of like a cinnamon roll. Overall, these are a fun Easter treat 
Be sure to watch them closely in the oven…mine were well browned within 15 minutes! Oh, also, I used lowfat milk and nothing awful happened. Thanks Ree for posting.
snowymt on 8.20.2010
Thank you for helping me prove that I can bake bread! Love these with extra raisins :o)
http://icantotallymakethat.blogspot.com/2010/04/favorite-friday-recipe-raisin-buns.html
carissaleigh on 7.26.2010
these were so popular with my family and friends for easter! next time I think I’ll add more raisins and increase the spices a bit because I thought they were a little simple… but that’s just me!
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Vanessa on 4.1.2013
I made these yesterday for Easter dinner at a friends. Unfortunately the Icing did not turn out well, it would be helpful if you could give details on how much milk and sugar to mix with the eggwhite. I kept adding and after about 45 min the icing still was RUNNY. Needless to say, I gave up on the Cross part. Just Buns with runny icing over them.
Firinne Solas on 4.10.2012
Very tasty! Even without the icing
The flavour reminded me a lot of home!
kathrynayres on 4.23.2011
I don’t know what I did wrong. These look so beautiful and I read a lot of the other comments, and it sounds like everyone had great luck with them. My first batch I did at 400 for 20 minutes and the bottoms were black. I did another batch and took them out 5 minutes early. The same thing. I tried once more and used the last of my flour. I went at 350 for 15 and the bottoms were very dark, not burned, but not good for Easter. The oven temp. thermometer says it’s right. I had them on the center rack. It must be a kitchen curse. Dang. I was so looking forward to them. I’ll have to wait a bit before trying again. I refuse to quit. They look so great. But, it will have to be in a week or so. I got so sad, that the burned rolls ended up a bit salty/soggy. . .
meeshiesmom on 4.2.2010
Okay, I was so exited to make these when I saw the post. I started to think about the wonderful raisin bread my mother always made at Easter time. I made them this morning the only problem is I gave up bread for Lent! My husband loved them. I did ice them when they were still warm (hence the name hot cross buns) and the icing did not melt. I also added nutmeg and cloves to the sugar. Can’t wait to taste them on Easter. They smelled like heaven baking. This was a great recipe, thanks.
whitestarmag on 3.31.2010
looks good – especially without (yuck) peel!