Amazing 12 Hot Cross Buns with Orange Glaze

Oh, you’re going to love this! There is simply nothing that screams “spring” and “cozy holiday baking” louder than a batch of truly soft **Hot Cross Buns with Orange Glaze**. Forget those sad, dry buns you sometimes find! My secret is all about treating our dough right and then hitting it with this bright, zesty top note. I tried the traditional plain sugar glaze for years, but honestly, the citrus just elevates everything. It cuts through the richness of the butter and the warmth of the spices perfectly. Trust me, once you try this method, you’ll never go back. If you want to know more about the passion behind these recipes, check out the story on our About Us page! We’re making the best, fluffiest Easter sweet rolls you’ve ever tasted!

Why You Will Love These Hot Cross Buns with Orange Glaze

I know there are a ton of recipes out there for these, but this one is my absolute go-to, especially when I need something reliably soft and wonderfully fragrant. I’ve tweaked it over the years until I hit that perfect spot. You seriously need to try this batch!

• Amazing Texture Guaranteed: We are using a slightly enriched dough here, remember? That means more butter and an egg, which makes these buns incredibly tender. They are fluffy on the inside—it’s like biting into a little sweet cloud!
• The Zesty Brightness: Most recipes just stick to cinnamon and currants. Not mine! I add orange zest right into the dough *and* into the glaze. That bright citrus perk keeps the buns interesting and stops them from feeling too heavy. It’s exactly what a spring bun should taste like.
• Easy, Reliable Rise: I walk you through the yeast proofing step very carefully. If you follow that one little rule, you won’t end up with flat disks. We want puffy, plump buns, and this method ensures that perfectly light second rise.
• That Show-Stopping Glaze: The Air Fryer Hot Cross Buns get a glaze too, but nothing beats brushing this glossy orange sugar mix straight onto hot bread. It sets up perfectly shiny and seals in that moisture for days. It truly makes them the Best Hot Cross Buns Recipe, in my humble opinion!

Gathering Ingredients for Hot Cross Buns with Orange Glaze

Okay, friend, let’s get organized! Before you even think about turning on the mixer, lay everything out. Baking yeast breads is so much more forgiving when you aren’t frantically searching for the nutmeg because the butter is already melting. I always keep my dry spices together and my liquids measured out ahead of time. If you’re curious about other things I bake ahead of time, be sure to check out my Blueberry Banana Bread Recipe!

We need three main groups of items: the rich dough that makes these buns soft, the simple paste for the marks, and that fabulous glaze we talked about.

For the Enriched Dough

This is where the soft magic starts! Don’t skimp on that butter; it brings richness that makes these feel expensive, even though they’re budget-friendly to make at home.

• 1 cup milk, warmed just right (think bathwater temperature, about 105°F to 115°F)
• 2 and 1/4 teaspoons active dry yeast (that’s one standard packet, usually)
• 1/4 cup granulated sugar, plus 1 tiny teaspoon set aside just for waking up the yeast
• 1/2 cup (that’s one full stick, or one whole package) unsalted butter, softened completely—it should squish easily!
• 1 large egg, room temperature is best
• 1 teaspoon salt—don’t skip this, it balances the sweetness!
• 3 and 1/2 cups all-purpose flour, plus a little extra handy for dusting later
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (this brings that deep, earthy background note)
• 1/2 cup raisins or whatever mix of dried fruit makes you happy!
• Zest of 1 whole orange—make sure you only get the bright orange part, not the bitter white pith underneath!

For the Crosses Paste

This is super simple, really. It’s just for decoration and marking tradition, so we keep it plain so it doesn’t mess with the chewiness of the bun top.

• 1/2 cup all-purpose flour
• 4 tablespoons water (just enough to make a thick, pipeable paste)

For the Zesty Orange Glaze

This is the star of the show! The fresh ingredients make all the difference here. Skip the bottled stuff if you can; the perfume from fresh juice and zest is unbeatable.

• 1 cup powdered sugar (also called confectioners’ sugar)
• 2 tablespoons fresh orange juice (squeeze it right now!)
• 1 teaspoon extra orange zest

How to Make Hot Cross Buns with Orange Glaze: Step-by-Step

Alright, this is the fun part where we turn ingredients into amazing, sweet rolls! Making great sweet dough takes a little patience, but trust me, the results are worth every minute. We’re going to move through this process logically so nothing gets missed. First, we wake up the yeast; then we mix; then we wait for the rise; then we shape; then we wait again; and finally—baking and glazing!

Activating Yeast and Mixing the Dough

Start by getting your yeast happy. In a little bowl, mix that tiny bit of reserved sugar with your warm milk. Sprinkle the yeast right over the top. If it’s working, you’ll see it turn foamy and smell a bit like beer after about five to ten minutes. That means the yeast is alive and ready to puff up our dough!

While that’s resting, grab your biggest bowl. Cream the softened butter and the rest of the sugar together really well until it goes pale and fluffy. Now, beat in the egg until it’s totally combined. Pour in your foamy yeast mixture and the salt. Give it a quick stir.

Time for the dry stuff! Whisk your flour, cinnamon, nutmeg, and allspice in a separate bowl—just to make sure they are all buddies before they meet the wet stuff. Now, add this dry mix to the wet mixture slowly. It’s going to look messy and shaggy at first. Don’t panic! We’ll fix it when we knead. Remember, this enriched dough loves to hug the sides of the bowl! If you’ve ever wondered how to get bread this soft, check out my guide on making soft fluffy homemade garlic naan bread, the technique is similar!

Kneading and First Rise for Perfect Hot Cross Buns

Turn that shaggy mess out onto your countertop dusted lightly with flour. This is where you need a strong arm for a few minutes! You have to knead the dough for a solid 8 to 10 minutes. You’re looking for it to transform from sticky and rough to smooth, soft, and elastic. It should feel almost bouncy when you poke it!

Once it passes the smoothness test, mix in your raisins and that gorgeous orange zest until they disappear evenly into the dough. Pop the dough ball into a bowl you’ve lightly oiled—just swirl it around so the whole surface is slick. Cover it with plastic wrap or a clean kitchen towel. Now, find the warmest, draft-free spot in your kitchen. It needs 1 to 1.5 hours to double in size. Patience is key here; a good first rise makes or breaks these buns!

Shaping, Second Proof, and Piping the Crosses

Once it’s huge, gently punch the air out—not too aggressive! Divide the dough carefully into 12 equal pieces. Roll each piece quickly between your hands to make a tight, smooth little ball. Place these cozy little balls right next to each other in your greased 9×13 pan. They should be touching slightly; this helps them bake up softer!

Cover the pan loosely again and let them have their second puff, usually about 30 to 45 minutes. They look pumped up and puffy when they are ready for the oven. While they rest, mix up that cross paste: just the flour and water whisked until it’s thick, almost like toothpaste. Load this into a piping bag or a small zip-top bag with the corner snipped off. Pipe that cross shape onto the top of every bun. It’s almost like decorating little cupcakes, though I suppose my easy homemade marshmallows recipe requires a bit more careful handling!

Baking and Applying the Orange Glaze

Get that oven preheated to 375°F (190°C). Bake time is usually 20 to 25 minutes. You want them golden brown on top and smelling incredible. You can peek through the crosses to see if the dough underneath is baked; it shouldn’t look wet!

The second they come out of the oven—and I mean seriously, right off the rack—you need to brush on that lovely mixture. Whisk your powdered sugar, orange juice, and zest together quickly. Brush that brilliant **Hot Cross Buns with Orange Glaze** all over the hot tops. The heat melts the glaze slightly, helping it set into a beautiful, sticky shine as the buns cool down. Serve them warm!

Tips for Baking Fluffy Homemade Hot Cross Buns with Glaze

I’ve got a few little tricks up my sleeve that I learned the hard way over the years—mostly by ending up with dense, sad buns that didn’t rise properly! If you want that pillowy texture that melts in your mouth, you have to pay attention to the details we talked about, but lean into these three things especially.

First, the temperature of your milk is absolutely critical when you’re dealing with yeast. If it’s too cold, the yeast just sleeps. If it’s too hot—say, over 130°F—you actually kill it! So, aim for that lukewarm sweet spot, around 110°F. If you don’t have a thermometer, just test it on your wrist; it should feel pleasantly warm, not hot at all. A great yeast mix is the foundation for fluffy buns!

Second, don’t cheat on the kneading time! I always want to rush it, especially when the dough starts looking decent, but those 8 to 10 minutes are non-negotiable. That’s when you develop the gluten strands that trap all the lovely gases from the yeast. If your buns come out a little flat or heavy, I bet you stopped kneading too early. Keep working it until it’s perfectly smooth—it’s a workout, but your stomach will thank you later!

Finally, about the glaze: you must apply it immediately while they are hot. I know it’s tempting to let them cool a bit first, but if you wait even five minutes, the glaze won’t melt beautifully into the surface. It will just sit there like a crusty shell. If you want that glossy, irresistible shine for your **Citrus Glazed Hot Cross Buns**, grab that pastry brush the second they clear the heat of the oven. For comparison, I don’t let my best homemade chocolate milk cool down before I drink it either; freshness matters when you’re building flavor!

Ingredient Notes and Substitutions for Citrus Glazed Hot Cross Buns

Even though I stick pretty closely to my tested measurements, I know life happens, and sometimes you just don’t have what’s on the shelf! Good news: this dough is actually pretty flexible, especially when it comes to your mix-ins and the citrus element. We want these to be your favorite easy homemade marshmallows recipe equivalent—dependable and delicious, whatever you throw in!

Let’s talk substitutions, because this is how recipes truly become family heirlooms—they adapt!

Dried Fruit Swaps

I used raisins in my core recipe because they are plump and sweet, but if you’re bored, go nuts! You can absolutely substitute dried cranberries for tartness, or chopped dates for extra chewiness and caramel flavor. If you use candied peel, maybe cut back slightly on the sugar in the dough, as that peel can be much sweeter.

The main thing to remember is that fresh fruit (like little bits of apple) will release too much water during baking and can make your beautiful bun weep. Stick to dried fruit here, my friend!

Yeast Choice Matters

I listed active dry yeast because it’s super easy to proof first, which lets you check if it’s still good before you commit the whole batch of flour. If you happen to have instant yeast instead?

You can skip that entire five-minute proofing step! Just mix the instant yeast right in with the dry ingredients (the flour, salt, and spices). Make sure your milk is warm, and then just proceed with adding the wet ingredients. It saves time, but honestly, I love that moment of watching the active dry yeast foam up; it’s reassuring!

Zest Variations for the Glaze

The orange zest is what gives the **Citrus Glazed Hot Cross Buns** that amazing zing. If you’re out of oranges but have lemons or even small mandarins, go for it! Lemon zest adds a sharper, brighter note that is fantastic. Just remember that citrus juice varies in acidity, so if you use lemon, you might need a tiny splash more powdered sugar to get that thick, perfect glaze consistency we’re aiming for.

Don’t be afraid to experiment with extracting a little bit of that zest flavor into the softened butter when you are creaming it for the dough, either. A little extra citrus perfume carried through the whole bun? Yes, please!

Storing Your Hot Cross Buns with Orange Glaze

The biggest challenge with making these incredible **Hot Cross Buns with Orange Glaze** at home is that they are almost *too* good! You might end up with leftovers, which is frankly a good problem to have. But nobody wants a stale bun the next day, right? The glaze can sometimes make them seem tempting to refrigerate, but resist that urge!

Putting bread in the fridge is the quickest way I know to turn a perfectly fluffy bun into a rock. The cold temperature actually speeds up the staling process in most baked goods, even if they have sugar and butter like ours.

Countertop Storage for Freshness

For the best results over the first couple of days, treat them like you would any good batch of sweet rolls. Keep them at room temperature! Once they have cooled down completely after glazing, transfer them to an airtight container. I use a large plastic container with a lid, but even a big zip-top bag works if you squeeze all the air out.

They honestly hold up really well for two full days this way because the glaze helps seal in some of that moisture. If you notice them getting a *little* firmer on day two, don’t worry! That’s what reheating is for. I never try to push them past three days on the counter; that’s when you need to start thinking about the freezer!

Freezing for Long–Term Enjoyment

If you find yourself with a surplus after Easter brunch, freezing is your best friend! This is how I make sure I can enjoy the taste of spring anytime. You can find more of my make-ahead tips in my guide to freezer breakfast burritos, because planning ahead is everything in the kitchen!

You need to freeze them *before* you glaze them if you want them to taste absolutely perfect when thawed. If you glaze them first, the condensation during thawing can make the glaze sticky and smeary. So, let them cool completely after baking, leave the glaze off, place them in a single layer on a baking sheet, and flash freeze them for an hour.

Reheating Tips for Soft Bun Revival

Whether you thawed them overnight or are going straight from the freezer, reheating is the secret to making them taste fresh-baked again. If you froze them un-glazed, now is the time to make a fresh batch of that orange glaze!

For a single bun or two:

• Wrap the bun loosely in a slightly damp paper towel.
• Microwave on medium power for about 15 to 20 seconds. This steam softens everything right up!
• If you want that fresh-out-of-the-oven warmth, pop the steamed bun into a toaster oven for just one minute until the outside is lightly crisp. Pure heaven!

If you’re reheating the whole batch you froze (glazed or unglazed), cover the pan loosely with foil and warm them at 350°F (175°C) for about 10 to 15 minutes. If they were unglazed, brush your amazing orange topping on them right when they come out of the oven soak up that warmth!

Frequently Asked Questions About Making Hot Cross Buns

Oh, I absolutely expected you’d have questions! When you’re putting this much effort into making these wonderful sweet rolls, naturally you want to get every single detail right. I’ve tried to cover all the little hiccups I ran into when I was first figuring out how to get the perfect rise and the best finish on these **Glazed Fruit Buns for Spring**.

Can I skip the orange zest in the Hot Cross Buns with Orange Glaze?

You certainly *can* skip it, but I really wouldn’t advise it if you can help it! The orange zest, both in the dough and in the glaze, is what transforms these from standard spiced buns into something bright and exciting. If you leave it out, you’ll end up with more of a traditional spice flavor profile. The zest contains all the flavorful oils, and without it, the flavor just isn’t as vibrant. It will still be a delicious bun, but you’ll be missing that lovely “zing” that makes our **Citrus Glazed Hot Cross Buns** so memorable.

What is the best way to reheat Homemade Hot Cross Buns with Glaze?

This is one of my favorite things about baking on the weekend—having perfect leftovers! If you want to restore that just-baked softness to your **Homemade Hot Cross Buns with Glaze**, you have to reintroduce a little steam. Don’t just toss them in the toaster oven dry!

My method is super quick: take one or two buns, wrap them loosely in a slightly damp paper towel (not soaking wet, just damp!), and microwave them for about 15 to 20 seconds on medium power. That steam works magic and puffs them right back up. If you’re doing a bigger batch, cover the whole pile loosely with foil and warm them in a 325°F oven for about 10 minutes. That keeps the glaze nice and soft, too!

How long do I need to knead the Enriched Dough for Sweet Buns?

This is honestly the most important part after the yeast proofing! You need to dedicate a good 8 to 10 minutes of solid kneading time for this **Enriched Dough for Sweet Buns**. I know your arms get tired, and the dough starts looking good around the 5-minute mark, but don’t stop!

We are building strength in this recipe. That gluten needs to develop fully to trap the air bubbles during the rise. If you stop too soon, you get dense, heavy rolls. Keep working it until the dough snaps back when you poke it gently and it feels incredibly smooth and elastic, not sticky or tearing apart. It’s the key to those airy, **Perfect Easter Sweet Rolls**!

Ingredient Notes and Substitutions for Citrus Glazed Hot Cross Buns

I love seeing how people adapt recipes! I want these buns to work for everyone, even if you’re missing one random ingredient. This recipe is forgiving, especially with the dried fruit mix, but we need to respect what the yeast and the fat are doing. If you’re looking for tips about using your appliances, I have some fun ideas over on my post about how to cook air fryer frozen shrimp!

Dried Fruit Swaps

When it comes to the fruit, feel free to experiment! I listed raisins, but feel free to substitute candied orange peel for even more citrus punch, or even dried cherries for a lovely color pop. Just make sure whatever you use is dried! Adding fresh fruit like chopped apples tends to dump too much water into the dough while baking, which can make the bottom of your beautiful buns soggy—and we definitely don’t want soggy bottoms!

Yeast Choice Matters

I called for active dry yeast just because I like that initial foamy proof to ensure everything is working right away. If you only have instant yeast on hand, you can totally use it! The only change is you skip steps 1 and 2 of the instructions. Just whisk that instant yeast right in with the flour, spices, and sugar, and then proceed with adding the wet ingredients, making sure your milk is perfectly warm.

Zest Variations for the Glaze

If you try to make these without citrus and use only the spices, they are still good, but they miss that *pop*. If you don’t have an orange but have a lemon, use the lemon zest and juice for the glaze! You might need to add an extra tablespoon of powdered sugar if the lemon juice is particularly tart, but it results in wonderfully bright **Zesty Orange Glaze for Buns**, even if the fruit has changed!

Storing Your Hot Cross Buns with Orange Glaze

Nobody wants stale treats, especially not when they’re as good as these **Hot Cross Buns with Orange Glaze**! I’ve learned a few hard lessons about keeping bread soft after it’s been baked. The absolute number one rule? Do NOT put naked bread in the fridge. Seriously, it dries them out faster than you can say ‘Easter!’

Countertop Storage for Freshness

For the first couple of days, you just want to keep the air away from them. Once they are totally cool—and I mean fully cool after brushing on that gooey glaze—gently nestle them into a good airtight plastic container. If you don’t have one big enough, a sturdy zip-top bag works well too. If you’re packing them for a picnic or trip, make sure you wrap them tightly in plastic wrap first, then foil, to keep that moisture locked in until you serve them.

Freezing for Long–Term Enjoyment

Sometimes you just bake too many, which is my favorite kind of problem! If you know you won’t eat them all in three days, freeze them right away. I always recommend freezing them *without* the glaze for the best texture. If you glaze them first, the cold and subsequent thawing can make that beautiful orange topping weep and get sticky. You can see more of my organizational tips for make-ahead foods over on my guide to freezer breakfast burritos!

Cool them completely, separate them on a tray, and freeze them for about an hour until they are rock hard. Then, you can transfer them all into a heavy-duty freezer bag. Make sure you press out every bit of air before sealing it up. They hang out beautifully in the freezer for about two months!

Reheating Tips for Soft Bun Revival

This is the real secret to getting that just-baked texture back! The microwave is your friend here, but you need steam. If you are reheating just one or two of those **Homemade Hot Cross Buns with Glaze**, wrap them in a slightly damp paper towel. Microwave on 50% power for about 20 seconds. They come out steaming hot and soft!

If you’re reheating a whole pan of buns straight from the freezer, cover the whole lot loosely with foil and bake them at 350°F (175°C) for about 15 minutes. If you froze them unglazed, this is the perfect time to whip up a quick, small batch of fresh glaze and brush it on right when they come out of the oven. That warmth absorbs the glaze perfectly!

Estimated Nutritional Data for One Serving

I always try to include some basic nutritional estimates for you folks, just so you know what you’re diving into when you make these sweet treats. Remember, this is just an estimate based on average ingredient values, and your final numbers will change depending on how much butter you *actually* used (ha!) or which brand of dried fruit you picked up at the store. These figures are for one standard bun from this batch of **Hot Cross Buns with Orange Glaze**.

• Serving Size: 1 bun
• Calories: 320
• Sugar: 28g (Yes, a holiday treat!)
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Carbohydrates: 52g
• Protein: 6g
• Sodium: 250mg

This is what you get when you bake with butter, milk, and fruit—deliciousness with a bit of soul! If you want to see how this stacks up against other baked goods, check out the numbers on my Air Fryer Frozen Shrimp guide (just kidding, they’re very different, but I keep complex data organized everywhere!).

Share Your Perfect Easter Sweet Rolls

Okay, that’s everything! You have the recipe, you have the tips, and you know exactly how to handle that gorgeous **Orange Glaze**. Now, the only thing left to do is get baking! I truly hope these **Soft Spiced Easter Buns** bring so much warmth and happiness to your table this spring.

I would absolutely *love* to see your results! When you pull those golden buns out of the oven and brush on that shiny glaze, snap a picture and tag me on social media! If you found this recipe helpful and reliable, please leave a rating right below this section—it helps other bakers find the best way to make **How to Make Hot Cross Buns from Scratch**.

If you have a burning question I didn’t cover, or if you want to tell me about your successful citrus substitution, please do reach out through the contact page! Happy baking, and enjoy every single bite!

Estimated Nutritional Data for One Serving

I always try to include some basic nutritional estimates for you folks, just so you know what you’re diving into when you make these sweet treats. Remember, this is just an estimate based on average ingredient values, and your final numbers will change depending on how much butter you *actually* used (ha!) or which brand of dried fruit you picked up at the store. These figures are for one standard bun from this batch of **Hot Cross Buns with Orange Glaze**.

• Serving Size: 1 bun
• Calories: 320
• Sugar: 28g (Yes, a holiday treat!)
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Carbohydrates: 52g
• Protein: 6g
• Sodium: 250mg

This is what you get when you bake with butter, milk, and fruit—deliciousness with a bit of soul! If you want to see how this stacks up against other baked goods, check out the numbers on my Air Fryer Frozen Shrimp guide (just kidding, they’re very different, but I keep complex data organized everywhere!).

Share Your Perfect Easter Sweet Rolls

Okay, that’s everything! You have the recipe, you have the tips, and you know exactly how to handle that gorgeous **Orange Glaze**. Now, the only thing left to do is get baking! I truly hope these **Soft Spiced Easter Buns** bring so much warmth and happiness to your table this spring.

I would absolutely *love* to see your results! When you pull those golden buns out of the oven and brush on that shiny glaze, snap a picture and tag me on social media! If you found this recipe helpful and reliable, please leave a rating right below this section—it helps other bakers find the best way to make **How to Make Hot Cross Buns from Scratch**.

If you have a burning question I didn’t cover, or if you want to tell me about your successful citrus substitution, please do reach out through the contact page! Happy baking, and enjoy every single bite!

Ingredient Notes and Substitutions for Citrus Glazed Hot Cross Buns

I love seeing how people adapt recipes! I want these buns to work for everyone, even if you’re missing one random ingredient. This recipe is forgiving, especially with the dried fruit mix, but we need to respect what the yeast and the fat are doing. If you’re looking for tips about using your appliances, I have some fun ideas over on my post about how to cook air fryer frozen shrimp!

Dried Fruit Swaps

When it comes to the fruit, feel free to experiment! I listed raisins, but feel free to substitute candied orange peel for even more citrus punch, or even dried cherries for a lovely color pop. Just make sure whatever you use is dried! Adding fresh fruit like chopped apples tends to dump too much water into the dough while baking, which can make the bottom of your beautiful buns soggy—and we definitely don’t want soggy bottoms!

Yeast Choice Matters

I called for active dry yeast just because I like that initial foamy proof to ensure everything is working right away. If you only have instant yeast on hand, you can totally use it! The only change is you skip steps 1 and 2 of the instructions. Just whisk that instant yeast right in with the flour, spices, and sugar, and then proceed with adding the wet ingredients, making sure your milk is perfectly warm.

Zest Variations for the Glaze

If you try to make these without citrus and use only the spices, they are still good, but they miss that *pop*. If you don’t have an orange but have a lemon, use the lemon zest and juice for the glaze! You might need to add an extra tablespoon of powdered sugar if the lemon juice is particularly tart, but it results in wonderfully bright **Zesty Orange Glaze for Buns**, even if the fruit has changed!

Storing Your Hot Cross Buns with Orange Glaze

Nobody wants stale treats, especially not when they’re as good as these **Hot Cross Buns with Orange Glaze**! I’ve learned a few hard lessons about keeping bread soft after it’s been baked. The absolute number one rule? Do NOT put naked bread in the fridge. Seriously, it dries them out faster than you can say ‘Easter!’

Countertop Storage for Freshness

For the first couple of days, you just want to keep the air away from them. Once they are totally cool—and I mean fully cool after brushing on that gooey glaze—gently nestle them into a good airtight plastic container. If you don’t have one big enough, a sturdy zip-top bag works well too. If you’re packing them for a picnic or trip, make sure you wrap them tightly in plastic wrap first, then foil, to keep that moisture locked in until you serve them.

Freezing for Long–Term Enjoyment

Sometimes you just bake too many, which is my favorite kind of problem! If you know you won’t eat them all in three days, freeze them right away. I always recommend freezing them *without* the glaze for the best texture. If you glaze them first, the cold and subsequent thawing can make that beautiful orange topping weep and get sticky. You can see more of my organizational tips for make-ahead foods over on my guide to freezer breakfast burritos!

Cool them completely, separate them on a tray, and freeze them for about an hour until they are rock hard. Then, you can transfer them all into a heavy-duty freezer bag. Make sure you press out every bit of air before sealing it up. They hang out beautifully in the freezer for about two months!

Reheating Tips for Soft Bun Revival

This is the real secret to getting that just-baked texture back! The microwave is your friend here, but you need steam. If you are reheating just one or two of those **Homemade Hot Cross Buns with Glaze**, wrap them in a slightly damp paper towel. Microwave on 50% power for about 20 seconds. They come out steaming hot and soft!

If you’re reheating a whole pan of buns straight from the freezer, cover the whole lot loosely with foil and bake them at 350°F (175°C) for about 15 minutes. If you froze them unglazed, this is the perfect time to whip up a quick, small batch of fresh glaze and brush it on right when they come out of the oven. That warmth absorbs the glaze perfectly!

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