Cranberry Hot Cross Buns with Cranberry Pear Balsamic Glaze
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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
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Servings
12
Prep Time
25 minutes
Cook Time
20 minutes
A festive spin on the classic hot cross bun—soft, spiced, and filled with cranberries, then topped with a sweet-tart Cranberry Pear Balsamic glaze. Perfect for holiday gatherings or a cozy weekend bake.
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.