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40Total Time
20Prep Time
20Bake Time

Apple, Cinnamon & Raisin Hot Cross Buns

About the bake

These wonderful apple, cinnamon and raisin hot cross buns will make a lovely change from the regular hot cross buns. What a treat for Easter Sunday or a delightful snack with a hot cup of tea.

If you love all things cinnamon, you should give our cinnamon rolls a try next!

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.

  2. Step 2:

    Melt the butter with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is hand hot. Pour it into the flour mixture and stir lightly.

  3. Step 3:

    Add the raisins and finely diced apple and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook) until the dough is smooth and elastic. Don’t worry if apples have a tendency to fall out of the mixture, you can knead them into each bun as you shape them.

  4. Step 4:

    Turn the dough onto a lightly floured work surface and roll into a long sausage, cut into 16 equal pieces, each will weigh about 75-80 grams.

  5. Step 5:

    Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball. Place the buns on a baking tray allowing space for them to double in size. You may need two trays.

  6. Step 6:

    Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.

  7. Step 7:

    Once the dough has doubled in size, gently knock back the dough and prove for a second time until doubled once again.

  8. Step 8:

    When to dough is almost ready, preheat the oven to 220°C (200°C fan, gas mark 6). Mix the plain flour with enough water to make a stiff paste. Place in a piping bag and snip the end then pipe crosses on the hot cross buns.

  9. Step 9:

    Bake for 15 minutes, then cover with baking parchment and continue to cook for another 5 minutes until the buns are golden, firm and one feels hollow when removed from the baking tray. Allow to cool completely.

  10. Step 10:

    To glaze, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for 1 minute then brush over the hot buns as soon as they come out of the oven.


  • For the Buns

    • 625g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast Sachet
    • 75g Billington's Unrefined Golden Caster Sugar
    • 0pinch Salt
    • 2 tsp Mixed spice
    • 2 tsp Cinnamon
    • 50g Butter (unsalted)
    • 250ml Milk (whole)
    • 125ml Water
    • 2 Apple(s) (peeled cored and finely diced)
    • 100g Raisins
  • For the Cross Decoration

    • 3 tbsp Allinson's Plain White Flour
    • 1 tbsp Water
  • For the Glaze

    • 2 tbsp Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Water

Nutritional Information

per 87g
  • 235cal Energy
  • 3.8g Fat
  • 2.2g of which Saturates
  • 43g Carbohydrates
  • 14g of which Sugars
  • 6g Protein
  • 0.15g Salt

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