Hot honey hot cross buns

I’ve always loved hot cross buns.

There’s something about them — the smell, the spice, the softness … it feels like comfort, tradition, and slow mornings all rolled into one.

But if you know me… I can’t leave anything alone.

I kept thinking… what if we woke this classic up a little?

What if we added heat?

So I did what I always do … I reached for my hot honey.

And honestly… it changed everything.

The sweetness is still there. The spice is still there.

But now there’s this slow, unexpected kick that builds with every bite.

It’s warm. It’s bold. It’s a little bit addictive.

And it’s exactly what I AM HOT HONEY is all about … taking something familiar and making it unforgettable.

Ingredients

For the buns:

3 ½ cups flour

¼ cup sugar

1 packet (7g) instant yeast

1 tsp cinnamon

½ tsp mixed spice

½ tsp salt

1 cup warm milk

50g butter (melted)

1 egg

¾ cup raisins or sultanas

For the cross:

½ cup flour

5–6 tbsp water

For the glaze:

2–3 tbsp I AM HOT HONEY

Optional: 1 tbsp orange juice

Method

1. In a large bowl, combine flour, sugar, yeast, cinnamon, mixed spice, and salt.
2. Add warm milk, melted butter, and egg. Mix to form a soft dough.
3. Knead for 8–10 minutes until smooth and elastic. Fold in raisins.
4. Place dough in a greased bowl, cover, and leave to rise for 1 hour or until doubled.
5. Divide into 12 buns and place in a lined baking tray. Cover and let rise for 30 minutes.
6. Mix flour and water into a paste and pipe crosses over each bun.
7. Bake at 180°C (350°F) for 20–25 minutes until golden.
8. While still warm, brush generously with I AM HOT HONEY and let it soak in.

Serving Suggestion

Serve warm with butter melting through the centre…

and don’t be shy … add another drizzle of hot honey on top.

Why Hot Honey?

Because sweet alone is predictable.

Adding heat lifts the spice, balances the richness, and turns something traditional into something people talk about.

It’s that little edge… that makes all the difference.