Cranberry Hot Cross Buns with Cranberry Pear Balsamic Glaze

Name: Cranberry Hot Cross Buns with Cranberry Pear Balsamic Glaze
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1 packet (2¼ tsp) active dry yeast; ¾ cup warm milk (about 110°F); ¼ cup sugar; ¼ cup Extra Virgin Olive Oil (plus extra for brushing); 1 tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 1 cup dried cranberries; 2 large eggs; For the Glaze:; ½ cup powdered sugar; 1 tbsp Cranberry Pear Balsamic Vinegar; 1–2 tsp Extra Virgin Olive Oil; 1–2 tsp water, as needed for consistency

November 5, 2025

There’s something so comforting about the scent of freshly baked hot cross buns wafting through the kitchen. This cranberry-infused version gives the traditional favorite a bright, seasonal twist! Each soft, spiced bun is studded with sweet dried cranberries and finished with a glossy glaze made from our Cranberry Pear Balsamic Vinegar and Extra Virgin Olive Oil. The balance of tart, sweet, and warm spice makes these buns a perfect addition to any brunch table or cozy morning at home.

Delightfully aromatic and beautifully golden, these buns are easier to make than you might think. With a little rise time and a few pantry staples, you’ll have a batch of homemade buns that taste just as good as they look—especially when served warm with a touch of butter (or even better, a drizzle of balsamic glaze).

Cranberry Hot Cross Buns with Cranberry Pear Balsamic Glaze

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Servings

Prep Time

25 minutes

Cook Time

20 minutes

Cuisine

American

Ingredients

4 cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
¾ cup warm milk (about 110°F)
¼ cup sugar
¼ cup Extra Virgin Olive Oil (plus extra for brushing)
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup dried cranberries
2 large eggs
For the Glaze:
½ cup powdered sugar
1 tbsp Cranberry Pear Balsamic Vinegar
1–2 tsp Extra Virgin Olive Oil
1–2 tsp water, as needed for consistency

Directions

In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes, until frothy.
In a large mixing bowl, whisk together flour, remaining sugar, salt, cinnamon, and nutmeg.
Add the yeast mixture, olive oil, and eggs. Mix until a dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Gently knead in the dried cranberries. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide into 12 equal pieces. Shape into round buns and place on a greased baking sheet about an inch apart. Cover and let rise again for 30–45 minutes.
Preheat oven to 375°F. Bake for 18–20 minutes or until golden brown.
While buns cool, make the glaze: whisk together powdered sugar, Cranberry Pear Balsamic, olive oil, and enough water to reach a smooth, thick consistency.
Once buns are slightly cooled, drizzle or pipe the glaze over the tops in a cross pattern.