These round breads embellished with crosses have been traced back to ancient Egypt, Rome, and Greece, where such foods served as symbols of honor toward their goddesses, according to the Oxford Companion to Food. Later, these sweet breads filled with currants and spices became popular Easter traditions, especially in England where bakers were forbidden to sell spice breads except on special holidays, like the Friday before Easter.
Many English believed cross buns baked on Good Friday would never grow moldy; they were kept as good luck charms hanging in windows, accompanied sailors on a voyage, or buried in piles of grain to ward off rodents. Today, they're mostly representations of the Christian symbol of the cross, and a sweet, buttery addition to an elegant Easter meal.