Molasses Hot Cross Buns

molasses hot cross buns

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Molasses hot cross buns are beautifully spiced, get sweet flavour from the molasses and are lovely and light.


  • 3/4 cup milk
  • 1 tsp. sugar
  • 1 tablespoon active dry yeast
  • ¼ cup. soft butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  • 1 egg white, beaten
  • 3 cups flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • 1/2 cup currants
  • 1 egg yolk
  • 1 Tbsp. water


  • 1 cup icing sugar
  • 1 ½2 Tbsp. milk


  1. Heat milk to lukewarm in a saucepan, remove from heat, pour into a large bowl and add 1 tsp. sugar & yeast.
  2. In another bowl combine the flour, 2 Tbsp. sugar, salt and spices.
  3. Add butter to milk mixture then molasses. Whisk in egg and egg white.
  4. Add about ¾ of flour mixture to milk mixture and stir until combined.
  5. Scrape dough onto a lightly floured surface and knead in remaining flour mixture then currants. Knead for 5-10 minutes, adding additional flour as required. (Take care not to add too much extra flour).
  6. Place dough in an oiled bowl, turn to coat, cover with a clean dish towel and let rise until double (about 1 1/2 hours).
  7. Punch down, let rest for 5 minutes then divide dough into 12 balls. (pull the top of each ball down and pinch to seal.)
  8. Line a 9”x13” pan with parchment paper and arrange dough balls in the pan so they’re evenly spaced.
  9. Cover and let rise until double.
  10. Preheat oven to 350 F
  11. Just before baking whisk egg yolk and water and gently brush on tops of buns.
  12. Bake for 30-35 minutes.


  1. Beat together and pipe on cooled buns in a cross.


Slightly adapted from The Laura Secord Canadian Cookbook