Lemon and Ginger Hot Cross Buns

lemon and ginger hot cross buns Side Dish
Lemon and Ginger Hot Cross Buns
  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 12

Hot cross buns are given a modern update with a flavorful lemon and ginger filling and glaze. MORE+ LESS-

Bree Hester
Created February 22, 2012
Gold Medal Flour
Make with
Gold Medal Flour



cups warm milk (105°F to 115°F)
cup granulated sugar
tablespoon fast-acting dry yeast
teaspoons grated lemon peel
teaspoon vanilla
4 1/2
cups Gold Medal™ all-purpose flour
teaspoon salt
teaspoon freshly grated nutmeg
teaspoon ground cinnamon
cup finely chopped crystallized ginger


cup granulated sugar
tablespoons fresh lemon juice
tablespoon water
tablespoon finely chopped crystallized ginger


cup powdered sugar
tablespoon fresh lemon juice


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  • 1
    In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
  • 2
    Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
  • 3
    Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
  • 4
    Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
  • 5
    In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
  • 6
    In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.

Expert Tips

  • You can mix the dough by hand, if you prefer, rather than using a dough hook. Knead on a floured surface until smooth and elastic, about 10 minutes.
  • To get more lemon and ginger flavor into the buns, poke holes in the tops of warm buns before brushing with glaze.

Nutrition Information

No nutrition information available for this recipe

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