Cranberry White Chocolate Macadamia Hot Cross Buns Recipe

24 rolls


30 minutes


3 hours


For the buns:

  • 1 cup warm milk (110 degrees)
  • 2¼ teaspoons active dry yeast (not instant, I recommend Red Star Yeast)
  • ¼ cup sugar
  • ½ cup butter
  • ⅓ cup honey
  • 3 eggs, whisked
  • ¼ teaspoon salt
  • 5½ cups unbleached all-purpose flour plus extra
  • ¼ cup white chocolate chips
  • ¼ cup dried cranberries
  • ¼ cup macadamia nuts
  • ¼ cup sugar
  • 1 teaspoon pumpkin pie spice

For the egg wash:

  • 1 egg plus 1 tablespoon milk
  • ½ cup powdered sugar plus 1 tablespoon milk
  1. Mix warm milk, yeast and sugar together in the bowl of a stand mixer or a large bowl. Let sit 5 minutes until bubbly.
  2. Melt butter and honey together, ensure temperature is not above 110 degrees. Should just be warm not hot.
  3. Add honey butter mixture, eggs, salt and 3 cups of flour to stand mixture. Start on low and allow mixture to come together in mixer. Add remaining flour in ½ cup increments until dough is pulling away from edges and cohesive. It should be soft and pliable not sticky.
  4. Pour out onto a clean floured surface and knead for 2-3 minutes.
  5. Combine sugar and pumpkin pie spice.
  6. Add half of the sugar mixture and half of the white chocolate chips, cranberries and macadamia nuts to the dough. Knead to combine. Add the remaining half of all ingredients and knead into dough.
  7. Place in a lightly oiled mixing bowl. Turn the dough over in the oil so that the top is lightly coated. Cover and place in a warm location.
  8. Let rise for 1 hour or until doubled in size.
  9. Cut into 24 pieces and roll into balls. Place in oiled pan and cover with plastic wrap that has either been lightly oiled or sprayed with non stick spray.
  10. Allow to rise for 1 hour or until desired size. Whisk egg and milk together and brush the rolls with mixture.
  11. Bake at 350 for 20 minutes until browned nicely. Cool buns completely.
  12. Whisk frosting together until smooth. Frosting should be very thick and white, if it is not thick enough continue adding powdered sugar. Using a ziplock with the corner clipped off frost buns with a cross across each bun.
  13. Serve with butter or jam. They are best warm or toasted.