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+ servings
hot cross buns on the grill

Pellet Grill Hot Cross Buns

Baked on a pellet grill, soft and smoky hot cross buns topped with vanilla buttercream icing.
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 buns
Calories 321kcal
Author Phen Pavelka


  • ¼ cup milk warmed to around 110°F to 115°F
  • 1 packet active dry yeast not instant yeast
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ cup granulated sugar
  • 1 tsp kosher salt
  • 2 ¾ cups all-purpose flour plus more for dusting
  • 1.5 sticks unsalted butter diced and at room temperature
  • ½ cup dried fruit of choice raisins, currents
  • 1 egg white for egg wash

For the buttercream icing:

  • ¼ cup unsalted butter at room temperature
  • 1 cup confectioners sugar sifted
  • ¾ tsp vanilla extract
  • 1 tbsp milk


  • Warm the milk in the microwave to between 110°F - 115°F.
  • Pour milk into the bowl of a stand mixer, add the yeast and let foam, roughly 5 minutes.
  • Add the cinnamon, nutmeg, sugar and salt to the mixing bowl. Mix on low speed with the dough hook until all combined - 30 to 60 seconds.
  • Add flour in four parts - scraping down the bowl as needed in between until fully incorporated.
  • Increase the mixing speed to medium-low, add butter a few tablespoons at a time. Make sure all butter is incorporated before adding the next lot.
  • Scrape down the sides of the bowl as needed and continue mixing until the dough is smooth and pulls away from the sides.
  • Add dried fruit and mix until combined. Turn the dough out onto a floured surface and knead by hand for one more minute.
  • Roll dough into ball and place into lightly greased bowl, turning to coat.
  • Cover bowl with plastic wrap and let rise for one hour in a warm, dry place. The dough should roughly double in volume.
  • Punch the dough down in the bowl and turn it out on a floured work surface. Knead the dough by hand for one minute.
  • Divide dough into 12 equal balls. Stretch the sides of the dough down and under each ball to create a smooth surface.
  • Grease a 13 x 9" baking dish as you did the bowl and distribute the dough evenly with equal spacing between each ball.
  • Cover the dish with plastic wrap and let the balls rise in a warm place again for another hour.
  • Preheat your grill to 375°F.
  • After the second rise, whisk together the egg white with 1 teaspoon of water and a pinch of salt until fully mixed. Using a sauce or pastry brush, brush the top of each bun with the egg wash.
  • Use your sharpest knife or kitchen shears to cut a cross into the top of each bun, being careful not to tear the dough.
  • Transfer the baking dish to your grill and bake for 30 minutes or until the buns are golden brown.
  • Transfer the baking dish to a wire rack and let them cool, but not completely.

Make the icing:

  • In a mixing bowl with the paddle attachment, cream the butter on medium-low until smooth and fluffy.
  • Slowly add the confectioners sugar in parts until fully incorporated, scraping down the sides of the bowl as needed.
  • Mix in vanilla extract.
  • Pour in the milk and continue to mix for three to four more minutes.

Ice the buns and serve:

  • Add icing to a piping bag with a small tip and pipe a cross on each bun along the indentations where you scored the dough.
  • Serve hot cross buns while still warm.


Calories: 321kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg