Pecan, Cinnamon and Orange Hot Cross Buns

These Pecan, Cinnamon and Orange Hot cross buns are a delicious variation on traditional hot cross buns.
Course Baking
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Proving time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 12 Hot Cross Buns
Calories 288kcal
Author Jacqueline Bellefontaine


For the buns

  • 500 g strong bread flour
  • 2 tsp ground cinnamon
  • 7 g sachet easy-blend yeast
  • 60 g caster sugar
  • tsp salt
  • 50 g butter
  • 100 g pecan nuts, roughly chopped
  • grated zest of 1 orange
  • 3 tbsp orange juice
  • 1 egg, beaten
  • 175ml luke warm water

For the crosses

  • 50 g plain flour
  • cold water, to mix

For the glaze

  • 2 tbsp caster sugar
  • ½ tsp ground cinnamon
  • 3 tbsp water


To make the buns

  • Place the flour, cinnamon, yeast, sugar and salt into a large mixing bowl and stir to combine. Rub in the butter with your fingertips, then stir in the pecan nuts and orange zest. Make a well in the centre.
  • Add the orange juice, egg, and most of the water. Mix to a soft, slightly sticky dough, adding the remaining water if required.
  • Turn out the dough and knead gently for 5 minutes, until the dough becomes less sticky and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
  • Turn out, and lightly knead again. Divide the dough into 12 pieces and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel or slip the tray inside a carrier bag Leave in a warm place until doubled in size which should take about 50 minutes.
  • Preheat the oven to 190℃(170℃ Fan)/375°F /gas mark 5.

To make the crosses

  • Place the flour into a small bowl and stir in enough water to mix to a soft paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.
  • Bake for 20 -25 minutes until risen and golden. 

Make the glaze

  • While the hot cross buns are baking, prepare the glaze. Place the sugar, cinnamon and water in a small pan and heat gently stirring until the sugar dissolves.
  • Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet. Brush the tops with the sugar glaze.


 Freeze for up to 2 month. Defrost in the refrigerator overnight and warm in the oven at 180℃ (160℃ fan)/350°F/gas mark 4 for 5 minutes. 
Nutrition information is approximate and is meant as a guideline only. 


Calories: 288kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 278mg | Potassium: 90mg | Fiber: 2g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.9mg