Sweet Einkorn Hot Cross Buns

If you ask me, hot cross buns are one of the best ways to celebrate spring.

These soft, spiced buns get a wholesome twist with einkorn flour, which gives them a slightly nutty flavor and tender crumb. Orange juice and warm spices like cinnamon and ginger make each bite feel cozy and special.

They’re studded with plump raisins that soak up all those flavors. A simple icing drizzled in a cross pattern finishes them off with just the right amount of sweetness.

It’s a traditional treat that works great for Easter breakfast or any weekend morning when you want something homemade and comforting.

SAVE NOW

What Kind of Einkorn Flour Should I Use?

Einkorn flour is an ancient grain that’s become more popular lately, and you’ll typically find it in two forms: whole grain or all-purpose. For hot cross buns, all-purpose einkorn flour is your best bet since it creates a lighter, fluffier texture that’s perfect for these sweet rolls. Keep in mind that einkorn flour behaves a bit differently than regular wheat flour – it’s less elastic and can get sticky if you overwork it, so handle your dough gently. You can find einkorn flour at health food stores, specialty grocery stores, or online, and while it’s pricier than regular flour, a little goes a long way in creating these special buns.

SAVE NOW

Options for Substitutions

While einkorn flour is the star of these buns, here are some swaps you can make if needed:

• Einkorn flour: This one’s tricky – einkorn flour has unique properties that make these buns special. If you absolutely need to substitute, use all-purpose flour or spelt flour, but keep in mind you might need slightly less liquid since einkorn absorbs more moisture than regular flour. Start by reducing the orange juice by 2-3 tablespoons.
• Orange juice: You can use milk or water instead, though you’ll lose that citrus flavor. If you go this route, consider adding 1 teaspoon of orange zest to keep some of that brightness.
• Raisins: Not a raisin fan? Try dried cranberries, chopped dried apricots, or currants. You could even mix in some candied orange peel for extra flavor.
• Spices: If you’re missing one or two of the spices, don’t worry. You can use 2 teaspoons of pumpkin pie spice or apple pie spice to replace all four spices listed.
• Butter: Coconut oil or vegetable oil work as dairy-free alternatives. Use the same amount and make sure it’s melted before mixing.

Watch Out for These Mistakes While Baking

The biggest mistake when making hot cross buns is adding too much flour during kneading, which can make your buns dry and dense – einkorn flour absorbs liquid differently than regular wheat flour, so the dough should feel slightly sticky to the touch.

Another common error is not letting the dough rise long enough, especially if your kitchen is cool – the buns need proper rising time to develop that soft, fluffy texture, so give them the full time they need even if it takes closer to 90 minutes for the first rise.

To keep your raisins from burning on top, gently press them into the dough balls when shaping, and make sure to check the internal temperature with a thermometer rather than just eyeballing the color, since einkorn can brown quickly on the outside while still being underdone inside.

Finally, wait until the buns are completely cool before adding the cross with your glaze – if they’re too warm, the icing will melt and run off instead of staying in place.

SAVE NOW

What to Serve With Einkorn Hot Cross Buns?

These spiced buns are perfect for Easter brunch or a cozy weekend breakfast, and they’re honestly delicious enough to eat on their own with a pat of butter melting on top. I love serving them alongside a strong cup of coffee or English breakfast tea, which really complements the warm spices and sweet raisins. If you’re making them for a holiday spread, they pair nicely with scrambled eggs, crispy bacon, and fresh fruit like sliced oranges or berries. You can also toast leftover buns the next day and spread them with cream cheese or your favorite jam for an easy breakfast treat.

Storage Instructions

Store: Keep your hot cross buns in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. They’re best enjoyed within the first day or two when they’re still soft and fresh. If they start to firm up a bit, a quick warm-up will bring them back to life.

Freeze: These buns freeze really well, which is great since the recipe makes a nice batch. Wrap each bun individually in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months, so you can enjoy them long after Easter!

Warm Up: To enjoy your buns, just thaw them at room temperature for about an hour, or pop a frozen bun in the microwave for 20-30 seconds. You can also slice them in half and toast them lightly with a bit of butter for a really nice treat with your morning coffee.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3750
• Protein: 55-65 g
• Fat: 38-45 g
• Carbohydrates: 740-800 g

Ingredients

For the dough:

• 1.45 lb einkorn flour (I always use Jovial whole grain einkorn)
• 1 cup orange juice
• 3 tbsp butter (I like Kerrygold unsalted for this)
• 1/3 cup sugar
• 1 egg
• 0.32 oz yeast
• 1 tsp salt
• 1 cup raisins (soak in warm water for 10 minutes to keep them plump)
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp lemon zest

For the glaze:

• 1 cup powdered sugar (sifted to remove lumps)
• 1.5 tbsp milk
• 1/2 tsp vanilla

Step 1: Prepare Ingredients and Activate Yeast

• 1 cup raisins
• 1 cup powdered sugar
• 1.45 lb einkorn flour
• 1/3 cup sugar
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp lemon zest

Soak the raisins in warm water for 10 minutes to plump them up, then drain well.

While they soak, sift the powdered sugar for the glaze to remove any lumps, and measure out your einkorn flour, sugar, salt, spices (cinnamon, nutmeg, cloves, and ginger), and lemon zest into separate small bowls.

This mise en place approach keeps the dough-making process smooth and prevents any ingredients from being missed.

Step 2: Mix Dough with Wet and Dry Ingredients

• 1 cup orange juice
• 0.32 oz yeast
• dry ingredient mixture from Step 1
• 3 tbsp butter
• 1 egg

Warm the orange juice to about 110°F (just warm to the touch), then combine it with the yeast in a large mixing bowl and let sit for 1-2 minutes to bloom.

Add the flour, sugar, salt, all the spices, lemon zest, and drained raisins to the yeast mixture.

Stir until everything is roughly combined, then add the butter (cut into small pieces) and the egg.

Mix until a shaggy dough forms—einkorn is a delicate flour, so you’re not looking for a perfectly smooth dough yet, just all ingredients incorporated.

Step 3: Knead and First Rise

• dough from Step 2

Knead the dough for 5-10 minutes on a lightly floured surface until it becomes smooth and elastic.

I find that einkorn dough is stickier than regular wheat dough, so resist the urge to add extra flour—a slightly tacky dough actually develops better flavor.

Transfer the dough to a greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 30-90 minutes until it roughly doubles in size.

The longer rise time will develop deeper flavor, so don’t rush this step if you have time.

Step 4: Shape Buns and Prepare for Second Rise

• risen dough from Step 3

Preheat your oven to 350°F and grease a 9×13 inch baking pan or similar size.

Turn the risen dough out onto a lightly floured surface and gently divide it into 12 equal pieces (I use a bench scraper to portion evenly).

Roll each piece into a smooth ball and arrange them in the prepared pan, spacing them about 1 inch apart so they have room to rise and puff without touching.

Cover the pan loosely with a damp towel.

Step 5: Second Rise and Bake

• shaped buns from Step 4

Let the buns rise for 30-45 minutes at room temperature until they’re puffy and spring back slowly when poked.

Bake them in the preheated 350°F oven for 25-35 minutes until the tops are golden brown and an instant-read thermometer inserted into the center of one bun reads 185°F.

Remove from the oven and let the buns cool in the pan for 10-15 minutes before removing them.

Step 6: Make Glaze and Form Crosses

• sifted powdered sugar from Step 1
• 1.5 tbsp milk
• 1/2 tsp vanilla
• cooled buns from Step 5

While the buns cool, whisk together the sifted powdered sugar, milk, and vanilla in a small bowl until you have a smooth, pourable glaze with a consistency similar to heavy cream.

Transfer the cooled buns to a serving platter or wire rack.

Using a piping bag, squeeze bottle, or small spoon, drizzle the glaze over each bun in two perpendicular lines to form a traditional cross.

Let the glaze set for a few minutes before serving.

Sweet Einkorn Hot Cross Buns

Delicious Sweet Einkorn Hot Cross Buns recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 12 buns

Calories 3625 kcal

Ingredients

  

For the dough

• 1.45 lb einkorn flour (I always use Jovial whole grain einkorn)
• 1 cup orange juice
• 3 tbsp butter (I like Kerrygold unsalted for this)
• 1/3 cup sugar
• 1 egg
• 0.32 oz yeast
• 1 tsp salt
• 1 cup raisins (soak in warm water for 10 minutes to keep them plump)
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp lemon zest

For the glaze

• 1 cup powdered sugar (sifted to remove lumps)
• 1.5 tbsp milk
• 1/2 tsp vanilla

Instructions

 

• Soak the raisins in warm water for 10 minutes to plump them up, then drain well. While they soak, sift the powdered sugar for the glaze to remove any lumps, and measure out your einkorn flour, sugar, salt, spices (cinnamon, nutmeg, cloves, and ginger), and lemon zest into separate small bowls. This mise en place approach keeps the dough-making process smooth and prevents any ingredients from being missed.
• Warm the orange juice to about 110°F (just warm to the touch), then combine it with the yeast in a large mixing bowl and let sit for 1-2 minutes to bloom. Add the flour, sugar, salt, all the spices, lemon zest, and drained raisins to the yeast mixture. Stir until everything is roughly combined, then add the butter (cut into small pieces) and the egg. Mix until a shaggy dough forms—einkorn is a delicate flour, so you're not looking for a perfectly smooth dough yet, just all ingredients incorporated.
• Knead the dough for 5-10 minutes on a lightly floured surface until it becomes smooth and elastic. I find that einkorn dough is stickier than regular wheat dough, so resist the urge to add extra flour—a slightly tacky dough actually develops better flavor. Transfer the dough to a greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 30-90 minutes until it roughly doubles in size. The longer rise time will develop deeper flavor, so don't rush this step if you have time.
• Preheat your oven to 350°F and grease a 9x13 inch baking pan or similar size. Turn the risen dough out onto a lightly floured surface and gently divide it into 12 equal pieces (I use a bench scraper to portion evenly). Roll each piece into a smooth ball and arrange them in the prepared pan, spacing them about 1 inch apart so they have room to rise and puff without touching. Cover the pan loosely with a damp towel.
• Let the buns rise for 30-45 minutes at room temperature until they're puffy and spring back slowly when poked. Bake them in the preheated 350°F oven for 25-35 minutes until the tops are golden brown and an instant-read thermometer inserted into the center of one bun reads 185°F. Remove from the oven and let the buns cool in the pan for 10-15 minutes before removing them.
• While the buns cool, whisk together the sifted powdered sugar, milk, and vanilla in a small bowl until you have a smooth, pourable glaze with a consistency similar to heavy cream. Transfer the cooled buns to a serving platter or wire rack. Using a piping bag, squeeze bottle, or small spoon, drizzle the glaze over each bun in two perpendicular lines to form a traditional cross. Let the glaze set for a few minutes before serving.