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You are here: Home / Recipes / Bread / Sweet Breads / Hot Cross Buns with Rum Soaked Currants

Hot Cross Buns with Rum Soaked Currants

4.8 stars (from 6 ratings)
By Traci York — Updated March 31, 2023 — 26 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Fluffy, light and tender, Hot Cross Buns (freestyle) with Rum Soaked Currants are a treat anytime of year but make holidays feel extra special. Lemon and orange zest lightly scent these buns with highlights from cinnamon and a touch of cardamom. You can make them same day or overnight for ultimate easy! 

Hot Cross Buns with Rum Soaked Currants in a pan drizzled with glaze.

Table of Contents

  • Springtime Activities
  • Checking the Nest Box
  • Freestyle Hot Cross Buns
  • Overnight or Same Day Buns
  • More Spring Baking Recipes to Try
  • Hot Cross Buns with Rum Soaked Currants Recipe

Springtime Activities

Before we jump into these Hot Cross Buns, I gotta share an update with the Chestnut-Backed Chickadees! So, early April Rob and I built nest boxes in hopes of attracting either Black-Capped or Chestnut-Backed Chickadees or House Wrens.

Two weeks ago we noticed a pair of Chestnut-Backed Chickadees were interested in one of the nest boxes. A few days later, they were pulling wood shavings that we put in the box out and taking moss from the yard into the box. This went on for several days.

Then over the next few days, they’d disappear for most of the day, only to show up again in the early evening gleaning seeds from the Doug Fir cones and calling to one another. I didn’t see much nest building activity after those first few initial days.

Their songs make my heart happy.

Hot Cross Buns Ingredients

Checking the Nest Box

I was worried though when I hadn’t seen them for about a day and a half. So yesterday Rob and I checked the nest box to see if there was any sign of a nest with or without eggs or if perhaps they abandoned the box due to the aggressive House Sparrows I’ve been discouraging over the past several weeks.

I swear I’ve been hovering over them like a new mother.

We discovered a FULLLY constructed nest!! It’s 5 1/2″ deep made mostly of moss, with some rabbit fur and maybe deer fur at the top. It’s SO soft. After closing the box back up and coming back into the house, not five minutes later, here came the Chickadees! Hooray! They always travel together.

So, for now, all is well in the Chickadee house. Now we wait for eggs.

Pouring rum over Currants for the Hot Cross Buns Proofed Yeast with Eggs and Milk in a bowl.Mixing the Dough for Hot Cross Buns in a bowl with a spoon. Hot Cross Buns Dough in a bowl with a spoon. Adding the Zest and Currants to the Hot Cross Buns dough.    Knead the Dough for Hot Cross Buns

Freestyle Hot Cross Buns

There must be a million sweet buns recipes on the interwebs, so I thought I’d add mine to the mix. These are not traditional, according to Wikapedia. But they’re traditional(ish) Easter buns. 

Not cross buns, perhaps?

Freestyle hot cross buns?

Or simply sweet buns? 

Hot Cross Buns before rising and after rising. Divided and Rolled Hot Cross Buns

They’re loaded with butter, a few eggs, milk (I use homemade cashew milk, but dairy can be used), maple syrup, orange and lemon zest, rum soaked currants, cinnamon and cardamom.

I just went with it.

And why not?

After reading multiple baking books about sweet buns and hot cross buns, I pulled this recipe together after four trials of fussing and tweaking mostly with spices, melted vs room temperature butter and boozy currants. I also tested kneading the dough with a mixer and by hand. I prefer the hand kneading (fewer dishes). We’ve been munching on sweet buns for two months!

Hot Cross Buns Second Rise, panned, before and after.

Overnight or Same Day Buns

This sweet bun recipe can be made in about three and a half hours, in which case you’d need to get up before dawn to have them ready for breakfast. If you’re an early riser like me, whipping these up over coffee and a favorite book or newspaper is a morning well spent.

Or the buns can be rested in the fridge overnight. After mixing and fermenting the dough, then shaping the buns in the evening, they can be retarded in the refrigerator overnight so they’ll just need a bit of attention in the morning.

I’ve included both methods in the recipe.

 Hot Cross Buns with Rum Soaked Currants in a pan.

PRO TIP: Since kitchen temperatures vary, and in order to allow the buns to rise in a timely manner, you can use your oven to help control this process. Simply turn on your oven at the lowest setting for about 30 seconds, then turn it off. Place the covered dough into the oven. This will help the dough rise in a cool kitchen. This technique can be done for the first (fermentation) and second rise (proof).

Slightly sweet, fluffy, with hints of citrus, cinnamon, cardamom and sweet boozy currants, these sweet buns are worth getting up early for!

More Spring Baking Recipes to Try

  • Chocolate Chip Mini Egg Cookies
  • Carrot Cake Bread with Cream Cheese Icing
  • Carrot Cake with Pineapple and Mascarpone Icing
  • Healthy Oatmeal Raisin Cookies
Hot Cross Buns with Rum Soaked Currants drizzled with glaze.
Print Recipe

Hot Cross Buns with Rum Soaked Currants Recipe

Prep Time:45 minutes minutes
Cook Time:25 minutes minutes
Total Time:1 hour hour 10 minutes minutes
Servings:12 Servings
Calories:367kcal
Author:Traci York
**NOTE** Recipe can be made as overnight buns or can be made the same day within about three and a half hours (this time varies due to the nature of working with yeasted dough). Fluffy, light and tender, Hot Cross Buns with Rum Soaked Currants are a treat anytime of year but make holidays feel extra special. Lemon and orange zest lightly scent these buns with highlights from cinnamon and a touch of cardamom. 

Ingredients

For the Buns:

  • 1/2 C (115g) Milk, warmed to 105-110F (40-43C) plant milk or dairy
  • 2 1/2 tsp Quick Rise Yeast*
  • 2/3 C (94g) Dried Currants** or raisins
  • 4 Tbs Light Rum***
  • 3 Whole Eggs (one will be used for egg wash)
  • 1/2 C (113g) Unsalted Butter melted and cooled, plant butter or dairy
  • 1 tsp Pure Vanilla Extract or Vanilla Bean Paste
  • 1/4 C + 1 Tbs (75g) Pure Maple Syrup
  • 2 2/3 C (380g) All Purpose Flour plus more for dusting
  • 1 3/4 tsp Cinnamon ground
  • 1 1/2 tsp Cardamom ground
  • 3/4 tsp Fine Sea Salt
  • 1 Lemon zested
  • 1 Orange zested

For the Drizzle:

  • 5 Tbs Powder Sugar
  • 1 1/2 Tbs Milk or fresh squeezed orange juice , use also to thin the mixture if needed
  • 1/8 tsp Cinnamon ground

Instructions

For the Buns:

  • Line an 9"x9" (23x23cm) baking pan with parchment paper, set aside. In a large mixing bowl, add the warmed milk and sprinkle yeast over the top. Whisk and set aside for 15 minutes to proof. It will be bubbly and frothy when ready. Meanwhile, in a small bowl, pour the rum over the currants/raisins, cover and warm for 30 seconds in the microwave. This will plump them up. Drain, pressing the currants/raisins through a fine strainer just before using in the recipe. 
  • To the frothy milk/yeast mixture add 2 eggs, melted butter, vanilla extract and maple syrup. Whisk throughly. To the wet ingredients, add the flour, cardamom, cinnamon and sea salt. Use a wooden spoon to mix first, then as the ingredients come together mix by hand until there are no dry patches. Add the lemon and orange zest and the drained currants/raisins. Using one hand, gently lift and press the dough over and onto itself while rotating the bowl in quarter turns with each fold with the other hand. Do this for about one minute to throughly fold in the zest and currants/raisins.
  • Turn the dough out onto a floured work surface. Knead the dough for about 9 minutes until the dough has a tacky, not sticky, feel to it. If it's sticking to your hands, dust the dough with flour and continue kneading. Roll into a ball by tucking the edges in underneath the ball. Place in a lightly greased clean bowl, cover with plastic wrap and place in a warm location to rise (see tip in notes) to double in size. 
  • Turn dough out onto a lightly floured work surface. Gently roll the dough into a log and divide into 12 equal pieces (about 74g ea). Roll each piece into a ball and place into the parchment lined baking pan. Cover the buns with plastic wrap. (see options A and B for finishing the buns).
    A. OVERNIGHT BUNS: Place the buns in the refrigerator overnight (8-9 hours). In the morning, remove them from the refrigerator and allow buns to rise until almost doubled in size. When ready, they should be squishing against one another. Use the TIP in the notes to speed this process along (my overnight buns take about two hours to proof after removing them from the refrigerator using the oven proof method). 
    B. SAME DAY BUNS: Set buns in warm spot to rise (proof) until almost doubled in size. When ready, they should be squishing against one another. Use the TIP in the notes to speed this process along. (my same day buns take about one hour to proof using the oven proof method). 
  • If using the oven to proof your buns, remove the buns from the oven before preheating the oven. Preheat the oven to 375F (190C). Crack the remaining egg into a bowl and whisk with one Tbs of water. Brush the tops of the buns with egg wash and bake for 23-25 minutes (or an internal bun temperature of 190F/87C). The tops will be golden. Allow to cool 5-10 minutes before adding the drizzle. 

For the Drizzle:

  • In a small bowl, whisk together the sugar, milk or orange juice and cinnamon. If it's clumpy, keep whisking until smooth. If holding for more than 10 minutes place plastic wrap right on the surface of the mixture, otherwise it will dry out and start flaking. After the buns cool for about 5-10 minutes, use the tines of a fork to drizzle the mixture over the buns. Or, for a more traditional look, pour the mixture into a Ziplock, snip a hole in the corner or use a piping bag and pipe a cross over each bun. 
  • Store buns, covered at room temperature for up to two days. They are best right out of the oven. Rewarm buns in a 325F (162C) oven for about 10-12 minutes (the sugar drizzle will get flakey if rewarming). 

Notes

*I use Red Star Quick Rise Yeast. According to The Kitchen, you can use Quick Rise Yeast or Instant Yeast interchangeably. 
**Currants are smaller than raisins and I prefer them in sweet buns. But they can be hard to find. Look for currants in the bulk bins or simply use raisins instead of currants in this recipe. 
***Use water in place of rum to make these alcohol free. 
TIP: Since kitchen temperatures vary, and in order to allow the buns to rise in a timely manner, you can use your oven to help control this process especially if your kitchen is on the cooler side. Simply turn on your oven at the lowest setting for about 30 seconds, then turn it off. The oven shouldn't be more than 100F. Place the covered dough into the oven. This will help the dough rise a bit quicker. This technique can be done for the first (fermentation) and second rise (proof).
This recipe was inspired by Bouchon Bakery and Bo Fryburg's Pastry Chef
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 367kcal | Carbohydrates: 60g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 173mg | Potassium: 240mg | Fiber: 3g | Sugar: 17g | Vitamin A: 340IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for CindyCindy

    April 17, 2022 at 11:47 am

    4 stars
    Made these yesterday and baked them this morning for Easter breakfast. They are delicious, I may have baked them too long, as they were a little on the dry side. Excellent with a cup of coffee.

    Reply
    • Avatar for TraciTraci

      April 18, 2022 at 12:24 pm

      Hiii Cindy! So happy to hear you enjoyed the buns. I’m curious about them being dry. We’re you able to temp the inside of the buns?

      Reply
  2. Avatar for JudyJudy

    April 16, 2020 at 9:03 am

    The Easter buns were delicious.!!I have been trying various bread recipes during the last several weeks while home bound and I think these were the best! Your instructions are always clear and I really enjoy trying your recipes! I used raisins and dark rum as that’s what I had on hand! Thanks for your inspiring words.

    Reply
    • Avatar for TraciTraci

      April 16, 2020 at 9:09 am

      Hi Judy! Thank you for your note, kind words and giving the buns a go! SO happy to hear you enjoyed them and that you’re baking various bread recipes. Thank you for your tip on dark rum and raisins :D

      Reply
  3. Avatar for The Recipes PkThe Recipes Pk

    October 14, 2017 at 4:35 am

    mmmmm hot buns. I love hot buns in breakfast. I am carving to try these buns. Can’t wait til morning.

    Reply
  4. Avatar for Cokies4kidsCokies4kids

    October 9, 2017 at 4:14 pm

    Is it ok to let the mixer do the kneading?

    Reply
    • Avatar for TraciTraci

      October 9, 2017 at 6:17 pm

      You bet! After mixing with the paddle attachment to a shaggy dough, switch to the dough hook and knead on speed 3 or 4 for about five minutes. You’re looking for a tacky, not sticky dough and the dough should pull away from the sides of the bowl. I hope this helps!

      Reply
  5. Avatar for Cookies4kidsCookies4kids

    May 31, 2017 at 6:25 pm

    5 stars
    Super recipe with great instructions. I served them to friends this morning and they received rave reviews!

    Reply
    • Avatar for TraciTraci

      May 31, 2017 at 6:45 pm

      That means so much to me…(!!) Thank you for sharing and making the recipe! I’m so happy y’all enjoyed them! :D

      Reply
  6. Avatar for Maha KhanMaha Khan

    April 19, 2017 at 2:00 am

    5 stars
    Good to visit your website.
    Wonderful recipe and your recipe making style is good

    Reply
    • Avatar for TraciTraci

      May 18, 2017 at 9:44 am

      Thank you Maha! :D

      Reply
  7. Avatar for LuciLuci's Morsels

    April 17, 2017 at 2:58 pm

    I’ve never had the pleasure of homemade hot cross buns, I’ll definitely need to try this recipe!

    Reply
  8. Avatar for CarrieCarrie

    April 17, 2017 at 10:23 am

    Thank you for this gorgeous recipe! I wondered if you think almond milk would work and also earth balance instead of butter for a vegan option? Thank you so very much :)

    Reply
    • Avatar for TraciTraci

      April 17, 2017 at 12:17 pm

      Hi Carrie! Thank you for your note. I’m almost certain almond milk would be fine, but since I didn’t test this recipe with Earth Balance (and I’ve never baked with it), I’m not sure it would work (or how they would taste). I’m not sure how the eggs could be replaced in this recipe. Sounds like I need to get to work on a vegan recipe for Hot Cross Buns! I hope this helps.

      Reply
    • Avatar for CarrieCarrie

      April 18, 2017 at 9:18 am

      5 stars
      These were beautiful. Light, full of flavor, moist. They will be my new Easter tradition. I was so so happy with them! I didn’t have an orange so I soaked the currents in grand marnier. In the excitement of taking them out of the oven, I forgot to put the icing on. However, we loved them without! Thank you Traci – yet again :)

      Reply
  9. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    April 16, 2017 at 5:32 pm

    Yay for chickadees!! That’s so exciting, Traci! You’re inspiring me to build a little bird house on my back deck. We have woods behind us that are filled with birds so I’m sure someone would find it useful, lol. ;)

    I can’t think of a better treat for the holiday than these gorgeous Hot Cross Buns. The touch of citrus zest with the soaked currants and cardamom…holy deliciousness!! Beautiful work, Traci!!

    Reply
  10. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout

    April 15, 2017 at 1:02 pm

    These are gorgeous! Love those rum soaked currants :)

    Reply
  11. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    April 15, 2017 at 11:23 am

    5 stars
    Yay for the chickadees, Traci – keep us posted if they have little chicks! Love these hot cross buns – I’ve never made them before but they are so delicious – and they have rum! Also, I love how you decorated them – so pretty. Hope you and Rob have a wonderful Easter!

    Reply
  12. Avatar for Liz @ pumpkin & peanut butterLiz @ pumpkin & peanut butter

    April 15, 2017 at 4:16 am

    Your story about the chickadees is so sweet! I would be hovering over them all the time too ;) I’ve never made hot cross buns before but this recipe looks just perfect!

    Reply
  13. Avatar for Hazel S.Hazel S.

    April 14, 2017 at 7:11 pm

    These are everything I am seeking for in a spiced bun.. the refreshing perfume of citrus zests, that hit of booze in dried fruit and a punch from warming spices in a tender sweet dough! Glorious, Traci! Wish we were sharing some over a cuppa! Happy Easter! Xo Hazel

    Reply
  14. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    April 14, 2017 at 5:56 pm

    You had me at rum ;). These are so beautiful, the absolute perfect hot cross buns!

    Reply
  15. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    April 14, 2017 at 8:20 am

    Oh my goodness – how cool about the chickadees!! I think I would be watching every second of the day. What fun. And you better believe I would get up for these hot cross buns every single morning. The light in these photos is beautiful. Have a great weekend! xo

    Reply
  16. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    April 14, 2017 at 4:53 am

    They look perfect, Traci! I love all the spices in here. And hooray for nest building! You really need to come and visit me soon Did you know there is a national wildlife refuge/bird sanctuary on the island here? Lots of bird watching and I’ve noticed many of our resident feathered friends coming back in the past few weeks. It’s always fun to see them again! Hope you have a wonderful, carb-filled weekend!

    Reply
    • Avatar for TraciTraci

      April 14, 2017 at 7:05 am

      Oh, those spices.. I tried so many, too many, then landed on just these two perfect spices. I love their simplicity. I’d LOVE to visit YOU and go to the wildlife refuge! Watching birds makes me happpy. Seeing them return from their wintering grounds is like seeing an old friend. It’s the best! Carb filled weekend, why yesss! xo

      Reply
  17. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    April 13, 2017 at 4:34 pm

    So happy about the chickadees Traci! Yay! I was hoping that all the hard work you and Rob put in building those nest boxes would work out. You must have been ecstatic when you saw their nests. Congrats
    I LOVE these hot cross buns!! Genius idea to soak those currants in rum. You know I’m loving that! Hot cross buns will always remind me of my grandmother. My mother always made sure she had them every Easter. I can see her drinking her tea and enjoying one at the kitchen table, right by the window, watching the birds! Thanks so much for sharing and I hope you and Rob have a blessed Easter. And as usual, your photos are stunning!

    Reply
    • Avatar for TraciTraci

      April 14, 2017 at 7:03 am

      Thank you Mary Ann! Very exciting… everyday there’s new drama going on! It’s a lot of fun. The rum imparts such a nice depth to the buns. Thank you for sharing your story about your grandmother.. that is SO sweet… watching the birds :D . You have a lovely weekend to! xo

      Reply

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