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Pull-Apart Hot Cross Buns
February 10, 2009

I was drawn to this recipe because of the cardamom, and I'm writing this with the subtle richness of that spice in my mouth from the recipe's finished product. -- The dough after the dough course in the breadmaker was very sticky. I couldn't handle it without covering my hands in flour often. In the breadmaker, the dough rose so high it was about to pop the top off. -- After cutting the dough into 12 balls and letting it rise again, I had the unfortunate task of figuring out how to deal with softball-size balls of dough. Once risen, they completely filled the 9x13 pan. I tipped the dough out of the pan and rolled them back into 12 balls. Putting six each on two flat cookie sheets, I baked them like that. Out of the oven, I let them cool for a couple of minutes before drizzling the frosting on top. It was all I could do to keep from eating one right then!-- The result was a tenderly sweet bun that wasn't overly spiced but just enough to make them smell delicious.

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