Dessert

Brown Sugar Cranberry Hot Cross Bun Recipe

ByNoah Steele December 11, 2025December 11, 2025

Introduction

These Brown Sugar Cranberry Hot Cross Buns are soft, fragrant, and softly sweet with tangy bursts of dried cranberries. Perfect for a cozy breakfast or afternoon tea, they feature a traditional cross piped on top and a tender crumb made using a tangzhong roux method.

The image shows a square, freshly baked bread loaf divided into a grid pattern with 25 small square sections. The bread has a soft, light golden color with some parts having a shiny, darker golden-brown top, showing a well-baked crust with a slightly glossy texture. The bread rests on white parchment paper inside a white tray, placed on a white marbled surface. The loaf looks fluffy and light, with small uneven bumps on the surface adding a fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 grams Bread Flour
235 milliliters Milk

125 milliliters Water
1 Egg

45 grams Brown Sugar
1 teaspoon Salt

1 1/2 teaspoons Instant Dry Yeast
3 tablespoons Butter
1/2 cup Dried Cranberries

Instructions

Step 1: Melt the butter (3 tablespoons) and set aside.
Step 2: Prepare the tangzhong roux by mixing 50 grams bread flour with 125 milliliters milk and 125 milliliters water until smooth and lump-free.
Step 3: Cook the mixture over low-medium heat while stirring constantly until it thickens and reaches about 65°C (150°F). This amount can make two batches; store extra in the fridge up to 3 days.

Step 4: Transfer the tangzhong to a bowl, cover with cling wrap directly on the surface to prevent drying, and allow to cool.
Step 5: In a bread maker, combine 110 milliliters milk, 100 grams tangzhong, brown sugar, salt, 350 grams bread flour, and instant dry yeast as per your machine’s instructions.
Step 6: Select the dough mode on the bread machine. When the dough starts forming, add the melted butter and dried cranberries.

Step 7: Once the dough cycle finishes, test the dough by poking it; if the hole doesn’t bounce back, it’s ready.
Step 8: Turn the dough onto a lightly floured surface, press down to release air, divide into 9 pieces, and shape each into a ball by rolling flat and folding like a dumpling.
Step 9: Line an 18cm x 18cm square pan with baking paper and arrange the dough balls inside.

Step 10: Cover the pan with a towel or cling wrap and let the dough rise for 1 to 1.5 hours, until the dough balls expand and touch.
Step 11: Preheat the oven to 170°C (340°F) about 10 minutes before rising is complete.
Step 12: Mix together sugar, flour, and water to a smooth paste and transfer it to a piping bag for decorating.

Step 13: Brush the buns with beaten egg, then pipe the flour mixture onto each bun in the shape of a cross.
Step 14: Bake for 20–23 minutes until golden. Cool for 5 minutes on a wire rack before serving.

Tips & Variations

Use fresh cranberries if available; chop them finely to prevent uneven moisture in the dough.

For a dairy-free version, substitute butter and milk with plant-based alternatives.
If you don’t have a bread machine, prepare the dough by hand or mixer, following the same steps for kneading and rising.
Brush the buns with milk instead of egg for a softer, matte finish.

Storage

Store the baked buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled buns in a sealed bag for up to 1 month. To reheat, thaw at room temperature and warm gently in a low oven or microwave before serving.

How to Serve

The image shows a baked square bread with a grid pattern on top, divided into roughly 25 smaller, slightly puffed sections. The surface color varies between light golden brown and darker caramelized brown patches, indicating it is well baked with a soft and slightly shiny crust. The bread rests on white parchment paper that lines a white plate, and the whole setup is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water roux that pre-gelatinizes the starch. It helps retain moisture in the bread, making the buns softer and extending their freshness.

Can I use regular flour instead of bread flour?

Regular all-purpose flour can be used, but the texture may be slightly less chewy and the buns may not rise quite as well. Bread flour is preferred for its higher protein content.