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hot cross buns 9x13 pan, shiny vanilla glaze, icing crosses

Hot Cross Buns (9×13 Pan)

Soft, spiced hot cross buns baked in a 9×13 glass pan with shiny vanilla glaze and icing crosses
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 13 buns
Ingredients Equipment Method Notes

Ingredients
  

  • Warm milk — 3/4 cup
  • Yeast — 4 tsp
  • Sugar — 1/2 cup
  • Eggs — 3 room temp
  • Vegetable oil — 1/2 cup
  • Flour — 3 3/4 cups
  • Salt — 1 tsp
  • Cinnamon — 1/2 tsp
  • Cloves — 1/4 tsp
  • Allspice — 1/4 tsp
  • Nutmeg — 1/4 tsp
  • Raisins — 1/3 cup
  • Hot Glaze
  • 1/2 cup sugar
  • 3 Tbsp water
  • 1 tsp vanilla
  • Icing
  • 3/4 cup icing sugar
  • 1 Tbsp milk

Equipment

  • 9×13 glass pan; stand mixer with dough hook (or hands); small saucepan; pastry brush; piping bag or zip‑top bag.

Method
 

  1. Instructions
  2. Stir yeast in warm milk and let sit approximately 5–7 min.
  3. Stir eggs, sugar and oil in separate bowl and add yeast + milk to the egg, sugar + oil combination.
  4. Stir remaining ingredients in your bowl and knead really well approx 5 min with a mixer with bread hook until it pulls away from bowl. It’ll be slightly sticky, that OK. You can also knead by hand.
  5. Let rise covered until doubled about an hour (mine took 1 1/2 hrs).
  6. Grease 9×13 pan and make 12–15 buns. Let rise (mine took 1 1/2 hrs).
  7. Bake at 375 for about 25 min. While cooking make the glaze.
  8. Glaze — put all ingredients in small sauce pan. Cook over medium heat and when it starts to bubble reduce to minimum heat. Brush glaze over hot buns.
  9. Cool to just barely warm, make icing and put in piping bag and make crosses.

Notes

Buns should be puffy and touching before baking.
Tent loosely with foil if tops brown early.
For best icing shape, wait until buns are just warm, not hot.