Too late for this year, at least if you follow Lenten traditions.

Here's a recipe from a link in an article about Hot Cross Buns in
Smithsonian magazine:

Irish Hot Cross Buns

4 Cups bread (strong) flour
pinch of salt
2 tspn mixed spice
6 tbsp butter
2 tspn (1 packet) active dry yeast
1/4 Cup Caster Sugar
1 egg
1 Cup Warm Milk (30 seconds in microwave will do)
1 Cup Dried Seedless Raisins
grated rind of an orange

Method:

Put the flour, salt and mixed spice in a bowl and give them a quick
whisk to mix. Add the yeast, sugar, beaten egg and milk and stir
together into a soft dough.

Knead for 10 minutes until the dough is smooth and elastic. If you are
using a mixer to make these buns give it five minutes on low with the
dough hook. Add in the dried fruit and the grated orange rind and knead
for another minute.

Roll out the mix slightly and cut the dough into 10 pieces. Roll these
into balls on the table using the flat of your hand and place on a
baking sheet or tray. Leave their own width again between each bun so
they will have room to rise.

To make the cross mix 1 Cup flour with about 3 tbls cold water to make a
basic soft dough. Roll it out really thin and cut into little strips.
Dampen with a little water and stick to the top of each bun. Take a
length of plastic wrap and brush with a little cooking oil. Place this
loosely on top of the buns (oiled side down) and leave in the kitchen to
double in size - about 20 minutes depending on the weather and the
warmth of the room. Bake in a pre-heated oven at 390ºF (360ºF if a fan
oven) for 20 minutes.

Jill