25 Delicious Hot Cross Bun Recipes Creative

Unleash your baking creativity this season with our roundup of 25 Delicious Hot Cross Bun Recipes! Whether you’re a traditionalist or love a twist on the classic, we’ve got something to satisfy every craving. From spicy to sweet, and everything in between, these recipes are sure to bring warmth and joy to your table. Ready to find your next favorite? Let’s dive in!

Traditional Hot Cross Buns

Nothing says comfort like the warm, spiced aroma of Traditional Hot Cross Buns wafting through the kitchen. I remember my first attempt at making these was a bit of a disaster, but over the years, I’ve perfected the recipe to share with you all.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 3/4 cup raisins or currants (soak in warm water for 10 minutes if too dry)
• 1 egg yolk (for glaze)
• 1 tbsp water (for glaze)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Turn dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the buns soft.
4. Knead in the raisins until evenly distributed.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place on a lined baking sheet, spacing them about 1 inch apart.
7. Cover and let rise for another 30 minutes. Preheat oven to 375°F during the last 10 minutes of rising.
8. Mix egg yolk with water and brush over the buns for a glossy finish.
9. Bake for 20-25 minutes, until golden brown. Tip: Tap the bottom of a bun; if it sounds hollow, they’re done.
10. Let cool on a wire rack before serving. Tip: For extra flavor, brush with a simple syrup while still warm.

Golden and slightly crisp on the outside, these buns are wonderfully soft inside with bursts of sweet fruit. Try splitting them warm and slathering with butter for an indulgent treat.

Chocolate Chip Hot Cross Buns

My kitchen smells like a cozy bakery right now, all thanks to these Chocolate Chip Hot Cross Buns I just pulled out of the oven. There’s something magical about combining the traditional hot cross buns with chocolate chips—it’s like giving a classic a sweet, modern twist that everyone in my family adores.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 1/4 cups whole milk, warmed to 110°F (use a thermometer for accuracy)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 cup chocolate chips (mini works best for even distribution)
• 1 tbsp vegetable oil (or any neutral oil for greasing)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt until well combined.
2. Add the warmed milk, melted butter, and eggs to the dry ingredients. Mix until a sticky dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the chocolate chips until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into balls, and place them in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the buns for 20-25 minutes, or until golden brown. Tip: For an extra shine, brush the tops with melted butter right after baking.
8. Let the buns cool in the pan for 5 minutes before transferring to a wire rack.

Soft, fluffy, and packed with melty chocolate chips, these buns are a dream. Serve them warm with a dab of butter or toast them lightly the next day for a crispy edge that contrasts beautifully with the soft interior.

Orange and Cranberry Hot Cross Buns

Holiday mornings call for something special, and these Orange and Cranberry Hot Cross Buns have become my go-to. There’s something about the tangy cranberries and sweet orange zest that makes them irresistible, especially when they’re still warm from the oven.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/2 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 cup warm milk (110°F, no hotter to avoid killing the yeast)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1 tbsp orange zest (from about 1 large orange)
• 1 cup dried cranberries (soak in warm water for 10 minutes if too dry)
• 1/2 tsp cinnamon (adjust to taste)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, egg, and orange zest to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the buns soft.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the cranberries and cinnamon until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the buns for 20-25 minutes, until golden brown. Tip: For a shiny finish, brush the tops with a little milk before baking.
8. Let the buns cool on a wire rack for at least 10 minutes before serving. Tip: They’re best enjoyed warm, with a smear of butter or a drizzle of icing if you’re feeling indulgent.

Rich in flavor and wonderfully soft, these buns are a delightful twist on the classic. The orange and cranberry combo brings a festive touch that’s perfect for sharing—or not, I won’t judge if you keep them all to yourself.

Apple Cinnamon Hot Cross Buns

Growing up, the aroma of apple cinnamon anything baking in the oven was my signal that fall had officially arrived. Now, I love bringing that cozy feeling into my kitchen year-round with these Apple Cinnamon Hot Cross Buns. They’re a twist on the classic, packed with tender apple bits and a warm cinnamon spice that makes them irresistible straight from the oven.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon (plus extra for dusting)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 3/4 cup milk, warmed to 110°F
• 1 large egg
• 1 cup diced apples (peeled and cored, about 1 medium apple)
• 1/2 cup raisins (optional, adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. Make a well in the center of the dry ingredients and pour in the melted butter, warm milk, and egg. Stir until just combined.
4. Gently fold in the diced apples and raisins (if using) until evenly distributed throughout the dough.
5. Turn the dough out onto a lightly floured surface and knead for about 2 minutes, or until smooth.
6. Divide the dough into 12 equal pieces, shaping each into a ball. Place them on the prepared baking sheet, spacing about 2 inches apart.
7. Using a sharp knife, make a cross on the top of each bun. This helps them bake evenly and gives them that classic hot cross bun look.
8. Bake for 20-25 minutes, or until the buns are golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These buns are wonderfully soft with a slight chew, and the apple cinnamon flavor is just perfect. Try serving them warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra special treat.

Gluten-Free Hot Cross Buns

Back when I first stumbled upon gluten-free baking, it felt like a daunting challenge, but these Gluten-Free Hot Cross Buns have completely changed my perspective. They’re so fluffy and flavorful, you’d never guess they’re missing traditional flour. Perfect for Easter or any cozy morning, they’ve become a staple in my kitchen.

Ingredients

• 2 cups gluten-free all-purpose flour (look for a blend with xanthan gum)
• 1/4 cup sugar (or substitute with coconut sugar for a healthier twist)
• 1 tsp salt
• 1 tbsp active dry yeast (ensure it’s gluten-free)
• 1 cup warm milk (dairy or any plant-based alternative, about 110°F)
• 1/4 cup melted butter (or coconut oil for a dairy-free version)
• 1 egg (room temperature)
• 1/2 cup raisins (soak in warm water for 10 minutes if they’re too dry)
• 1 tsp cinnamon (add a pinch more if you love spice)
• 1/2 tsp nutmeg

Instructions

1. In a large bowl, whisk together the gluten-free flour, sugar, salt, and yeast.
2. Add the warm milk and melted butter to the dry ingredients, mixing until just combined.
3. Beat the egg lightly and mix it into the dough, followed by the raisins, cinnamon, and nutmeg.
4. Cover the bowl with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size. Tip: If your kitchen is cool, place the bowl in the oven with the light on for a gentle warmth.
5. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
6. Divide the dough into 12 equal portions, shaping each into a smooth ball. Place them on the prepared tray, leaving a little space between each.
7. Let the buns rise for another 30 minutes. Meanwhile, mix a little extra flour with water to create a thick paste for the crosses.
8. Pipe crosses onto the buns using the flour paste. Tip: A ziplock bag with a tiny corner cut off works great as a makeshift piping bag.
9. Bake for 20-25 minutes, or until golden brown and they sound hollow when tapped underneath.
10. Remove from the oven and brush with a little melted butter for a glossy finish. Tip: This step is optional but adds a lovely richness.

Now, these buns are best enjoyed warm, with a slather of butter or your favorite jam. The texture is wonderfully soft, with just the right amount of spice and sweetness. Not only are they a hit during the holidays, but they also make any ordinary day feel a bit more special.

Vegan Hot Cross Buns

Zesty and warm, these Vegan Hot Cross Buns are my go-to for a cozy morning or a sweet afternoon treat. I remember the first time I tried making them; the kitchen filled with the aroma of cinnamon and nutmeg, and I knew I had stumbled upon something special.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1/2 cup sugar (adjust to taste)
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup warm almond milk (about 110°F)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1/2 cup raisins (soak in warm water for 10 minutes to plump up)
• 1 tbsp apple cider vinegar

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add warm almond milk, melted coconut oil, and apple cider vinegar to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the drained raisins until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the buns for 20-25 minutes, or until golden brown. Tip: For a shiny finish, brush the tops with a little almond milk before baking.
8. Let the buns cool on a wire rack before serving. Tip: They’re best enjoyed warm with a dollop of vegan butter.

Just out of the oven, these buns are wonderfully soft with a hint of spice and sweetness from the raisins. Try toasting them the next day for a delightful crunch, or serve them with a side of your favorite jam for an extra treat.

Spiced Hot Cross Buns

Goodness, there’s nothing quite like the aroma of freshly baked Spiced Hot Cross Buns wafting through the kitchen on a lazy weekend morning. I remember my first attempt at making these was a bit of a disaster, but over the years, I’ve perfected a recipe that’s both forgiving and delicious, perfect for both beginners and seasoned bakers alike.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 cup warm milk (about 110°F)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs
• 1 cup raisins or currants (soak in warm water for 10 minutes if too dry)
• 1 egg yolk (for glaze)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, and spices.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the buns soft.
4. Fold in the drained raisins or currants until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place on a lined baking sheet. Tip: Space them about 2 inches apart to allow for expansion.
7. Cover and let rise again for 30 minutes. Preheat your oven to 375°F during the last 10 minutes.
8. Mix egg yolk with a tablespoon of water and brush over the buns for a glossy finish.
9. Bake for 20-25 minutes, until golden brown and sound hollow when tapped on the bottom.

Unbelievably soft and fragrant, these Spiced Hot Cross Buns are best served warm with a slather of butter. For an extra treat, try toasting them the next day and serving with a dollop of clotted cream and your favorite jam.

Cherry and Almond Hot Cross Buns

Unbelievably, the first time I tried making Cherry and Almond Hot Cross Buns, it was a happy accident. I had some leftover cherries and almonds, and thought, why not? Now, it’s a staple in my Easter baking, but honestly, they’re too good to save just for spring.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast (check the expiration date for best results)
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup warm milk (about 110°F, too hot will kill the yeast)
• 1/2 cup unsalted butter, melted (let it cool slightly)
• 2 large eggs (room temperature blends better)
• 1 cup dried cherries (chopped if they’re large)
• 1/2 cup sliced almonds (toasted for extra flavor)
• 1 egg yolk (for glazing)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the dried cherries and almonds until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Brush the buns with egg yolk for a golden finish.
8. Bake for 20-25 minutes, until the buns are golden brown and sound hollow when tapped.
9. Let cool on a wire rack before serving.

Fresh out of the oven, these buns are a delightful mix of chewy and soft, with the tart cherries and crunchy almonds adding wonderful texture. Try them warm with a smear of butter or as part of a festive brunch spread.

Lemon and Poppy Seed Hot Cross Buns

These Lemon and Poppy Seed Hot Cross Buns are a twist on the classic, bringing a bright, citrusy flavor to your Easter table or any spring brunch. I stumbled upon this variation during a lazy Sunday baking session, and now it’s a staple in my home whenever I want to impress guests or treat myself.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast (check expiration date for best results)
• 1 tsp salt
• 1 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• Zest of 2 lemons (about 2 tbsp, avoid the white pith for bitterness)
• 2 tbsp poppy seeds
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warmed milk, melted butter, eggs, lemon zest, poppy seeds, and vanilla extract to the dry ingredients. Mix until a dough forms.
3. Turn dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If dough sticks, add a little more flour, but avoid over-flouring to keep buns tender.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down dough and divide into 12 equal pieces. Shape each into a smooth ball and place in a greased 9×13 inch baking pan. Tip: Space them evenly for uniform baking.
6. Cover and let rise again for 30 minutes, until puffy. Preheat oven to 375°F during the last 10 minutes of rising.
7. Bake for 20-25 minutes, until golden brown and sound hollow when tapped. Tip: Rotate pan halfway through for even browning.
8. Let buns cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Golden and fragrant, these buns have a tender crumb and a delightful lemony zing. Serve them warm with a dollop of lemon curd or a simple glaze drizzled over the top for an extra special touch.

Maple Pecan Hot Cross Buns

Goodness, there’s something about the aroma of warm spices and maple that just feels like a hug, especially on a crisp morning. I remember the first time I tweaked my grandma’s hot cross buns recipe to include pecans and a drizzle of maple glaze; it was a game-changer for our family brunches.

Ingredients

• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup warm milk (about 110°F, no hotter)
• 1/4 cup unsalted butter, melted (cool slightly)
• 1 large egg
• 3/4 cup chopped pecans (toast them for extra flavor)
• 1/2 cup pure maple syrup (the real deal, not pancake syrup)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes, until smooth and elastic.
4. Place dough in an oiled bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down dough and knead in chopped pecans until evenly distributed.
6. Divide dough into 12 equal pieces, shape into balls, and place on a lined baking sheet. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake buns for 20 minutes, or until golden brown.
8. While buns are warm, brush generously with maple syrup for a glossy finish.

Crunchy pecans and the sweet maple glaze make these buns irresistibly tender and flavorful. Try serving them warm with a dollop of whipped cream or alongside your morning coffee for a truly indulgent treat.

Caramelized Onion and Cheese Hot Cross Buns

Oh, the joy of biting into a warm, sweet bun with the perfect balance of savory caramelized onions and gooey cheese! It’s a twist on the classic hot cross bun that I stumbled upon during a lazy Sunday brunch experiment, and now it’s a staple in my home during the cooler months.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute with bread flour)
• 1/4 cup granulated sugar (adjust to taste if you prefer less sweetness)
• 1 tsp salt
• 1 tbsp active dry yeast (ensure it’s fresh for best results)
• 1/2 cup warm milk (about 110°F, too hot will kill the yeast)
• 1/4 cup unsalted butter, melted (or any neutral oil for a dairy-free version)
• 1 large egg
• 1 cup caramelized onions (cooled to room temperature)
• 1/2 cup shredded sharp cheddar cheese (or any meltable cheese you prefer)
• 1 tbsp olive oil (for greasing the bowl)

Instructions

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Whisk together to ensure even distribution.
2. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a dough begins to form.
3. Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much as it can make the buns dense.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and gently knead in the caramelized onions and cheese until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place them on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the buns for 20-25 minutes, or until golden brown. Tip: For an extra glossy finish, brush the tops with a little melted butter right after baking.
8. Let the buns cool on a wire rack for at least 10 minutes before serving. Tip: They’re best enjoyed warm, when the cheese is still delightfully stretchy.

How these buns turn the humble combination of onions and cheese into something truly special is beyond me, but the crispy exterior giving way to a soft, flavorful interior is nothing short of magical. Try serving them alongside a hearty soup or simply enjoy one as is with a cup of tea for a comforting snack.

Pumpkin Spice Hot Cross Buns

Very few things signal the arrival of fall quite like the warm, spicy aroma of pumpkin spice wafting through the kitchen. This year, I decided to put a seasonal twist on a classic by creating Pumpkin Spice Hot Cross Buns, a recipe that combines the comforting flavors of pumpkin pie with the soft, sweet dough of traditional hot cross buns. It’s a delightful way to welcome the cooler months, and I’ve found myself making batch after batch to share with friends and family.

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup warm milk (110°F)
• 1 large egg
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1/2 cup raisins (optional)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, and pumpkin pie spice.
2. Add pumpkin puree, warm milk, egg, and melted butter to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in raisins if using. Divide into 12 equal pieces and shape into buns.
6. Place buns on a lined baking sheet, cover, and let rise for another 30 minutes.
7. Preheat oven to 375°F. Bake buns for 20-25 minutes, or until golden brown.
8. While still warm, brush the tops with a little melted butter for extra shine.

Best enjoyed fresh out of the oven, these Pumpkin Spice Hot Cross Buns boast a soft, fluffy texture with a perfectly spiced flavor. Try serving them with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Blueberry and White Chocolate Hot Cross Buns

Just when I thought hot cross buns couldn’t get any better, I stumbled upon the idea of adding blueberries and white chocolate into the mix. It’s a game-changer, trust me. The sweetness of the chocolate paired with the tartness of the blueberries creates a flavor explosion that’s perfect for any time of the day.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast (check the expiration date for best results)
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup warm milk (about 110°F, no hotter to avoid killing the yeast)
• 1/2 cup unsalted butter, melted (let it cool slightly)
• 2 large eggs (room temperature)
• 1 cup fresh blueberries (tossed in a bit of flour to prevent sinking)
• 3/4 cup white chocolate chips (or chopped white chocolate)
• 1 tbsp vegetable oil (or any neutral oil for greasing)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Gently fold in blueberries and white chocolate chips until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place on a lined baking sheet.
7. Cover and let rise again for 30 minutes until puffy.
8. Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes or until golden brown.
9. Let them cool on a wire rack before serving.

Every bite of these buns is a delightful mix of soft, fluffy bread, juicy blueberries, and melty white chocolate. They’re fantastic warm with a dab of butter or even toasted the next day for a quick breakfast treat.

Banana Bread Hot Cross Buns

Every time I spot overripe bananas on my counter, I’m reminded of the cozy, comforting aroma of banana bread wafting through my kitchen. But why stop there? This time, I decided to twist the classic into something even more special—Banana Bread Hot Cross Buns. Perfect for those who love the sweetness of banana bread but crave the festive touch of hot cross buns.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can use half whole wheat)
• 1/2 cup mashed ripe bananas (about 2 medium bananas)
• 1/4 cup brown sugar (adjust to taste)
• 1/4 cup milk, warmed to 110°F (any kind works, but whole milk adds richness)
• 1 large egg, room temperature
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt

Instructions

1. In a small bowl, dissolve the yeast in warmed milk with a pinch of sugar. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix flour, brown sugar, cinnamon, nutmeg, and salt. Make a well in the center.
3. Add the yeast mixture, mashed bananas, egg, melted butter, and vanilla extract into the well. Stir until a dough forms.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place on a lined baking sheet.
7. Cover and let rise again for 30 minutes. Preheat oven to 375°F during the last 10 minutes.
8. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.

The buns are wonderfully soft with a hint of banana sweetness, perfectly spiced. Try them warm with a smear of butter or a drizzle of honey for an extra treat.

Coconut and Lime Hot Cross Buns

Back when I first stumbled upon the idea of combining coconut and lime in a hot cross bun, I was skeptical. But let me tell you, the moment these came out of the oven, my kitchen smelled like a tropical paradise, and I was hooked.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup sugar (adjust to taste)
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 cup warm milk (about 110°F)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 eggs
• 1 cup shredded coconut
• Zest of 2 limes
• 1/2 cup lime juice
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in shredded coconut, lime zest, lime juice, and vanilla extract until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the buns for 20-25 minutes, or until golden brown.
8. Let the buns cool on a wire rack before serving.

Zesty and fragrant, these buns are a delightful twist on the classic. The coconut adds a subtle sweetness and texture, while the lime brings a bright, tangy contrast. Perfect for Easter or any spring morning, serve them warm with a dollop of lime-infused butter for an extra zing.

Sticky Toffee Hot Cross Buns

Craving something sweet and comforting for your morning coffee or afternoon tea? I recently stumbled upon a twist to the classic hot cross buns that’s too good not to share. Infused with sticky toffee and a hint of cinnamon, these buns are a game-changer for anyone who loves a moist, flavorful treat.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup brown sugar (packed, for that deep toffee flavor)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1 tsp cinnamon (or adjust to your spice preference)
• 1/2 cup milk (whole milk recommended for richness)
• 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 egg (room temperature blends more smoothly)
• 1/2 cup chopped dates (soak in warm water for 10 minutes if too dry)
• 1/4 cup toffee bits (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon until well combined.
3. Add the milk, melted butter, and egg to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough buns.
4. Fold in the chopped dates and toffee bits gently to distribute evenly throughout the batter.
5. Scoop the batter onto the prepared baking sheet, forming 12 equal-sized buns. Sprinkle additional toffee bits on top for extra crunch.
6. Bake for 20-25 minutes, or until the buns are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even baking.
7. Allow the buns to cool on the sheet for 5 minutes before transferring to a wire rack. Tip: They’re best served warm, with a dollop of butter or a drizzle of extra toffee sauce.

Just out of the oven, these sticky toffee hot cross buns boast a tender crumb and a gooey, caramel-like center that’s irresistibly delicious. Try serving them alongside a scoop of vanilla ice cream for an indulgent dessert or enjoy them as is for a cozy breakfast treat.

Raspberry and Dark Chocolate Hot Cross Buns

Kicking off the holiday season with a twist on a classic, I stumbled upon the idea of Raspberry and Dark Chocolate Hot Cross Buns during a late-night baking session. There’s something about the combination of tart raspberries and rich dark chocolate that feels both indulgent and comforting, perfect for those chilly mornings or as a sweet treat any time of day.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup warm milk (about 110°F)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs
• 1 cup fresh raspberries (frozen can work in a pinch)
• 1/2 cup dark chocolate chips (adjust to taste)
• 1 egg yolk, for glazing

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Gently fold in raspberries and dark chocolate chips, being careful not to crush the berries.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet.
7. Cover and let rise for another 30 minutes. Preheat oven to 375°F during the last 10 minutes.
8. Brush the tops with egg yolk for a golden finish. Bake for 20-25 minutes, until golden brown.
9. Let cool on a wire rack before serving.

Every bite of these buns offers a delightful contrast between the soft, spiced dough and the bursts of raspberry and chocolate. Serve them warm with a dollop of clotted cream or a drizzle of melted chocolate for an extra decadent touch.

Gingerbread Hot Cross Buns

Perfect for those chilly mornings or as a sweet treat with your afternoon coffee, these Gingerbread Hot Cross Buns have become a staple in my kitchen during the holiday season. I remember the first time I tried making them; the aroma of spices filling the house was absolutely magical, and now, it’s a tradition I look forward to every year.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 tbsp ground ginger (adjust to taste)
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups whole milk, warmed to 110°F
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1/2 cup molasses
• 1 cup raisins (soaked in warm water for 10 minutes, then drained)
• 1 egg yolk, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together flour, sugar, ginger, cinnamon, cloves, nutmeg, and salt.
2. Dissolve yeast in warmed milk and let sit for 5 minutes until frothy.
3. Add melted butter, egg, and molasses to the yeast mixture, stirring to combine.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough and knead in the drained raisins.
8. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet.
9. Cover and let rise for another 30 minutes.
10. Preheat oven to 375°F. Brush buns with beaten egg yolk.
11. Bake for 20-25 minutes until golden brown and sound hollow when tapped.
12. Let cool on a wire rack before serving.

How delightful these buns turn out, with their soft, spiced interior and slightly crisp exterior. They’re perfect split open and slathered with butter, or even toasted the next day for a quick breakfast. The molasses and spices give them a deep, rich flavor that’s unmistakably gingerbread, making them a hit at any gathering.

Matcha Green Tea Hot Cross Buns

How many times have I found myself craving something sweet yet slightly earthy in the morning? Too many to count, which is exactly why I started experimenting with these Matcha Green Tea Hot Cross Buns. They’re the perfect blend of sweet and savory, with a hint of that beloved matcha bitterness that wakes you up better than coffee ever could.

Ingredients

• 2 cups all-purpose flour (for a lighter bun, you can substitute half with bread flour)
• 1 tbsp matcha green tea powder (ensure it’s culinary grade for the best flavor)
• 1/4 cup sugar (adjust to taste, but remember, the matcha is bitter)
• 1/2 cup warm milk (about 110°F, too hot will kill the yeast)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil, but butter adds richness)
• 1 tsp active dry yeast (check the expiration date to ensure it’s active)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. This ensures your yeast is alive and ready to work.
2. In a large mixing bowl, whisk together the flour, matcha powder, sugar, and salt. Make a well in the center.
3. Add the yeast mixture, egg, and melted butter into the well. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. This develops the gluten, giving your buns that perfect chew.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Tip: Your oven with the light on is a great spot for rising.
6. Punch down the dough and divide it into 12 equal pieces. Roll each into a ball and place them in a greased baking dish, leaving a little space between each.
7. Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 375°F.
8. Bake for 20-25 minutes until the buns are golden and sound hollow when tapped. Tip: Brushing them with a little milk before baking gives them a beautiful shine.

Zesty with a soft, fluffy interior and a slight crunch on the outside, these buns are a dream. Try serving them warm with a dollop of clotted cream and a sprinkle of matcha powder on top for an extra kick.

Peanut Butter and Jelly Hot Cross Buns

Unbelievable as it may sound, combining the classic peanut butter and jelly flavors into hot cross buns was a game-changer in my kitchen. It all started on a lazy Sunday when I was craving something sweet yet nostalgic, and voila, this recipe was born.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1 cup warm milk (110°F, no hotter)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup creamy peanut butter
• 1/2 cup strawberry jelly (or any flavor you prefer)
• 1 tbsp milk (for brushing)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a ball.
6. Flatten each ball, add a teaspoon of peanut butter and a teaspoon of jelly in the center, then seal the dough around the filling.
7. Place the buns on a lined baking sheet, cover, and let rise for another 30 minutes. Tip: For a shiny finish, brush the buns with milk before baking.
8. Preheat the oven to 375°F. Bake the buns for 20 minutes, or until golden brown. Tip: Check at 15 minutes to prevent over-browning.
9. Let the buns cool on a wire rack before serving.

Soft, fluffy, and bursting with the beloved PB&J combo, these buns are a delightful twist on tradition. Serve them warm with a dollop of extra jelly on the side for an indulgent breakfast or snack.

Tiramisu Hot Cross Buns

Never have I thought to combine the creamy decadence of tiramisu with the spiced warmth of hot cross buns until last Easter, when a baking mishap led to this delightful fusion. It’s become a weekend favorite in my house, blending the best of both worlds into one irresistible treat.

Ingredients

• 2 cups all-purpose flour (sifted for lighter buns)
• 1/2 cup warm milk (110°F, perfect for activating yeast)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp active dry yeast (check expiry date for effectiveness)
• 1/2 tsp salt (enhances flavor)
• 1 egg (room temperature for better incorporation)
• 2 tbsp unsalted butter (melted, or any neutral oil)
• 1/2 cup strong brewed coffee (cooled, for authentic tiramisu flavor)
• 1/2 cup mascarpone cheese (softened, for creamy filling)
• 2 tbsp cocoa powder (for dusting)

Instructions

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, egg, and melted butter to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and place on a baking sheet lined with parchment paper.
6. Cover and let rise again for 30 minutes.
7. Preheat oven to 375°F. Bake buns for 20 minutes or until golden brown.
8. While buns are warm, brush with brewed coffee for moisture and flavor.
9. Once cooled, pipe mascarpone cheese onto each bun in a cross pattern.
10. Dust with cocoa powder before serving.

These Tiramisu Hot Cross Buns offer a soft, fluffy texture with a rich coffee and mascarpone flavor that’s simply divine. Try serving them with a dollop of extra mascarpone on the side for an even more indulgent experience.

Salted Caramel Hot Cross Buns

Very few things bring me as much joy as the smell of freshly baked goods wafting through my kitchen, especially when it’s something as indulgent as salted caramel hot cross buns. There’s something about the combination of sweet, sticky caramel and the soft, fluffy texture of the buns that feels like a hug in food form. I remember the first time I tried making these; it was a chilly fall morning, and the warmth from the oven made the whole experience even more memorable.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 cup warm milk (about 110°F)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs
• 1/2 cup salted caramel sauce (adjust to taste)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. Add the warm milk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a lined baking sheet.
6. Cover the buns with a damp cloth and let them rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the buns for 20-25 minutes, or until golden brown.
8. While the buns are still warm, drizzle with salted caramel sauce.

Warm, gooey, and utterly irresistible, these salted caramel hot cross buns are perfect for sharing—though I won’t judge if you decide to keep them all to yourself. The caramel adds a delightful chewiness to the soft buns, making every bite a little piece of heaven.

Fig and Walnut Hot Cross Buns

Unbelievably, the first time I tried making Fig and Walnut Hot Cross Buns, it was a chilly morning much like today, and I was craving something sweet yet hearty. The combination of juicy figs and crunchy walnuts in a soft, spiced bun was just what I needed to start my day right.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup warm milk (about 110°F, perfect for activating yeast)
• 1/4 cup granulated sugar (adjust to taste)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 cup dried figs, chopped (soak in warm water for 10 minutes if too dry)
• 1/2 cup walnuts, chopped (toast for extra flavor)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1/2 tsp salt

Instructions

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add melted butter, egg, flour, cinnamon, nutmeg, and salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in chopped figs and walnuts until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat oven to 375°F. Bake the buns for 20-25 minutes until golden brown.
8. While still warm, brush the tops with a little melted butter for a glossy finish.

What makes these buns stand out is the delightful contrast between the soft, spiced dough and the chewy figs and crunchy walnuts. Serve them warm with a dollop of clotted cream or your favorite jam for an extra special treat.

Chai Spiced Hot Cross Buns

Very few things signal the cozy embrace of fall quite like the aroma of chai spices wafting through the kitchen. I remember the first time I decided to tweak my classic hot cross buns recipe with a chai twist; it was a chilly morning much like today, and the result was nothing short of magical.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1 tbsp chai spice mix (or make your own with cinnamon, cardamom, ginger, cloves, and nutmeg)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (110°F, no hotter to avoid killing the yeast)
• 1/2 cup unsalted butter, melted (let cool slightly)
• 2 large eggs (room temperature)
• 1/2 cup raisins (soak in warm water for 10 minutes if too dry)
• 1 tsp salt

Instructions

1. In a large bowl, whisk together flour, sugar, chai spice mix, yeast, and salt.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If dough sticks, add a little more flour, but avoid adding too much to keep buns soft.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down dough and knead in raisins until evenly distributed.
6. Divide dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat oven to 375°F. Bake buns for 20-25 minutes or until golden brown. Tip: Tap the bottom of a bun; if it sounds hollow, they’re done.
8. Let buns cool on a wire rack before serving. Tip: For extra flavor, brush warm buns with a simple syrup made of equal parts sugar and water.

Lightly spiced and wonderfully soft, these chai hot cross buns are perfect with a smear of butter or alongside your morning coffee. The raisins add little bursts of sweetness, making them irresistible straight out of the oven.

Bacon and Maple Hot Cross Buns

My kitchen smells like a cozy autumn morning whenever I whip up these Bacon and Maple Hot Cross Buns. There’s something magical about the combination of smoky bacon and sweet maple that turns this traditional treat into a year-round favorite in my household.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1 cup cooked bacon, chopped (for extra crispiness, bake at 400°F for 15 minutes)
• 1/4 cup pure maple syrup, plus extra for glazing
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warmed milk, melted butter, and eggs to the dry ingredients. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and fold in the chopped bacon, maple syrup, cinnamon, and nutmeg until evenly distributed.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the buns for 20-25 minutes, until golden brown.
8. While still warm, brush the tops with additional maple syrup for a glossy finish.

Craving something extraordinary? These buns strike the perfect balance between sweet and savory, with a fluffy interior that’s irresistible straight out of the oven. Try serving them warm with a dollop of butter for an indulgent breakfast treat.

Conclusion

Kitchens across North America can now buzz with the aroma of freshly baked hot cross buns, thanks to our roundup of 25 creative recipes. Whether you’re a traditionalist or an adventurous baker, there’s something here to delight your palate. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the joy by pinning this article on Pinterest. Happy baking!