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Hot cross buns are one of those recipes that feel like pure springtime nostalgia. Soft, pillowy buns studded with raisins, fragrant with cinnamon and orange zest, and marked with that iconic cross on top. They’re traditionally enjoyed on Good Friday, but honestly, they’re too good to limit to just one day a year.
These vegan hot cross buns have everything you want—tender, fluffy dough with just the right amount of sweetness, warm spices that make your kitchen smell incredible, and a glossy apricot glaze that gives them that bakery-perfect shine. The cross on top isn’t just decorative; it’s made from a simple flour paste that bakes into a slightly crisp contrast against the soft bun.
Table of Contents
Why You’ll Love These Vegan Hot Cross Buns
- Soft and pillowy. These buns are incredibly tender with a light, fluffy texture that pulls apart beautifully.
- Traditional but vegan. All the classic elements: raisins, candied citrus peel, the cross on top, the glossy glaze; made completely plant-based.
- Bakery-worthy results. These look impressive, but they’re totally achievable at home.
- Make-ahead friendly. Shape the buns the night before, refrigerate, and bake fresh in the morning. Perfect for Easter brunch or holiday mornings.
- Easter tradition. Hot cross buns are a beloved Easter tradition, and now you have a vegan version to enjoy year after year.
- Easier than you think. If you can make cinnamon rolls, you can make these. The process is straightforward and mostly hands-off rising time.
Ingredients You’ll Need to Make Vegan Hot Cross Buns
For the Buns:
- Non-dairy milk – Warmed to about 110°F to activate the yeast. Any unsweetened variety works.
- Granulated sugar – For both feeding the yeast and sweetening the dough. Plus, it helps the buns stay tender.
- Active dry yeast – Makes these buns rise and become fluffy. Be sure it’s fresh and not expired.
- Vegan butter – Melted and added to the dough for richness, flavor, and a tender crumb.
- Orange zest – Brightens the whole bun and adds a subtle citrus note that complements the warm spices perfectly. Use a microplane for the finest zest.
- All-purpose flour – The structure of the buns.
- Ground cinnamon, nutmeg, allspice, and cloves – The warm spice blend that gives hot cross buns their signature flavor.
- Salt – Enhances the flavors and balances the sweetness.
- Raisins or currants – Traditional in hot cross buns, adding pockets of sweetness throughout. Currants are smaller and more traditional, but raisins work great too.
- Candied citrus peel – Optional but traditional, adding a sweet, slightly bitter citrus flavor and chewy texture. Look for it in the baking aisle or specialty stores. You can also make it yourself!
For the Cross:
- Flour, water, and salt – Creates a thick and pipeable paste that bakes into the iconic cross.
For the Glaze:
- Apricot jam – Gives the buns a beautiful shine. Thin it with water as needed to make it brushable. Maple syrup works as a simpler alternative.
Equipment Needed
- Large mixing bowl or stand mixer
- Whisk
- Measuring cups and spoons
- Microplane or fine grater (for orange zest)
- Clean kitchen towel or plastic wrap
- Baking sheet
- Parchment paper
- Small bowl (for cross paste)
- Piping bag or small zip-top bag
- Pastry brush
- Small saucepan or microwave-safe bowl (for glaze)
- Kitchen scale (optional but helpful for even portions)
Tips for the Best Results
- Temperature matters for yeast. The non-dairy milk should be warm to the touch (around 110°F), like a comfortable bath. Too hot and it’ll kill the yeast; too cold and the yeast won’t activate.
- Don’t skip the orange zest. It’s a key flavor in hot cross buns. Fresh zest makes all the difference. Don’t use dried or omit it.
- Knead properly. Whether by hand or with a stand mixer, knead until the dough is smooth and elastic. This develops the gluten structure that gives the buns their soft, fluffy texture.
- Weigh for even portions. If you have a kitchen scale, weigh the dough and divide it into 12 equal portions for perfectly even, uniformly baked buns.
- Shape smoothly. When shaping each bun, pull the edges underneath to create a smooth top. This gives you those beautiful, rounded buns.
- Let them touch. Space the buns about 2 inches apart on the baking sheet. They’ll expand and touch each other as they bake, which is traditional and helps them stay soft on the sides.
- Cross paste consistency. The paste should be thick but pipeable—like thick pancake batter. Too thin and it’ll spread; too thick and it won’t pipe smoothly.
- Pipe confidently. Pipe straight lines across all the buns in one direction, then the perpendicular direction. Don’t worry about perfection; a handmade charm is part of the appeal.
- Glaze while hot. Brush the glaze on immediately when the buns come out of the oven. It will soak in slightly and create that gorgeous shine.
Serving Suggestions
Hot cross buns are delicious on their own, but here are some ways to enjoy them:
- Classic style – Split warm and spread with vegan butter. The butter melts into every nook and cranny.
- Toasted – Toast split buns and spread with vegan butter or jam for breakfast.
- With tea or coffee – The traditional pairing. Perfect for an Easter morning breakfast or afternoon tea.
- Alongside brunch – Serve as part of an Easter brunch spread with fresh fruit, vegan sausage, and mimosas.
- With nut butter – Spread with almond butter or peanut butter for extra protein and richness.
- As dessert – Warm slightly and serve with vegan vanilla ice cream for a unique dessert.
Storage Instructions
- Room temperature: Store in an airtight container for 2-3 days. They’re best enjoyed within the first couple of days.
- Reheating: Warm individual buns in a 300°F oven for 5-10 minutes, or microwave for 15-20 seconds to refresh them.
- Freezer: Freeze baked and cooled buns (with or without the glaze) in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then warm in the oven before serving.
- Make-ahead: Shape the buns through step 8, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 45-60 minutes before piping crosses and baking. This is perfect for Easter morning!
Recipe FAQs
Yes! Any unsweetened non-dairy milk works. We like oat, soy, almond, or cashew.
Either your yeast had expired, or your liquid was too hot (which killed the yeast) or too cold (which didn’t activate it). Check the expiration date on your yeast and make sure your liquid is warm but not hot, around 110°F.
Yes, it’s optional. We actually don’t include them, and the buns are still just as delicious. You can add more raisins if you want extra fruit throughout.
Fresh orange zest is really important for the bright, aromatic citrus flavor. Dried peel won’t give you the same fresh taste. If you don’t have fresh oranges, you could add a bit of orange extract instead.
Not required, but it’s traditional! When they bake together, the sides stay soft while the tops turn golden. If you prefer buns with crusty sides, space them farther apart.
Absolutely! This recipe works perfectly when kneading by hand. Just knead on a floured surface for 8-10 minutes until the dough is smooth and elastic.
The dough should double in size. You can do the “poke test”—gently poke the dough with your finger. If the indentation stays and doesn’t spring back, it’s ready.
Yes! Shape the buns, arrange them on the baking sheet, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 45-60 minutes to finish rising, then pipe the crosses and bake. Perfect for Easter morning.
Currants are smaller, dried grapes (different from fresh currants, which are berries). They’re traditional in hot cross buns and have a slightly tangier flavor than raisins. Either works beautifully.
Absolutely! Some people prefer more cinnamon, others like more cloves. Adjust to your taste, but try to keep the total spice amount similar for a balanced flavor.
We hope you enjoy these Vegan Hot Cross Buns as much as we do! This will be on our Easter baking list moving forward. If you’re looking for more spring baked goods, we have a Glazed Lemon Loaf we think you’ll absolutely love.
More Easter Brunch Recipes You May Enjoy:
If you make these Vegan Hot Cross Buns, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Vegan Hot Cross Buns
- Total Time: 2 hours 55 minutes
- Yield: 12 buns 1x
- Diet: Vegan
Description
These vegan hot cross buns are soft, fluffy, and packed with warm spices, raisins, and citrus. Perfect for Easter or any spring morning, they’re easier to make than you think!
Ingredients
For the Buns:
- 1 cup non-dairy milk, warmed (about 110°F)
- ¼ cup granulated sugar, divided
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup vegan butter, melted
- Zest of 1 orange
- 3 cups (408g) all-purpose flour, plus more for dusting
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup (80g) raisins or currants
- ¼ cup chopped candied citrus peel (optional but traditional)
For the Cross:
- ½ cup (68g) all-purpose flour
- 5–6 tablespoons water
- Pinch of salt
For the Glaze:
- 3 tablespoons apricot jam or maple syrup
- 1 tablespoon water
Instructions
Make the Dough:
- Activate the yeast. In a large mixing bowl or the bowl of a stand mixer, combine the warm non-dairy milk, 1 tablespoon of the sugar, and yeast. Whisk gently and let sit for 5-10 minutes until foamy and activated.
- Mix wet ingredients. Add the remaining sugar, melted vegan butter, and orange zest to the yeast mixture. Stir to combine.
- Mix dry ingredients. In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, and salt.
- Combine. Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms. Add the raisins and candied citrus peel (if using) and mix until evenly distributed.
- Knead. If using a stand mixer, use the dough hook attachment and knead on medium-low speed for 6-8 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky.
- First rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-1½ hours, or until doubled in size.
Shape the Buns:
- Divide the dough. Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and divide into 12 equal portions (weigh each for precision if you have a scale).
- Shape into balls. Shape each portion into a smooth ball by pulling the edges underneath and rolling between your palms. Place the balls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart (they’ll expand and touch as they bake, which is traditional).
- Second rise. Cover with a kitchen towel and let rise for 45-60 minutes, until puffy and nearly doubled.
Add the Crosses:
- Make the cross paste. While the buns rise, make the cross paste. In a small bowl, whisk together the flour, water, and a pinch of salt until smooth. The consistency should be thick but pipeable—add more water or flour as needed. Transfer to a piping bag or a small zip-top bag with the corner snipped off.
- Preheat the oven. Once the buns have risen, preheat your oven to 375°F.
- Pipe crosses. Pipe crosses onto each bun, going in one direction first, then the perpendicular direction.
Bake and Glaze:
- Bake. Bake for 20-25 minutes, until the buns are golden brown.
- Make the glaze. While the buns bake, make the glaze. In a small saucepan or microwave-safe bowl, heat the apricot jam and water until smooth. Strain out any chunks if using jam.
- Glaze immediately. As soon as the buns come out of the oven, brush them generously with the warm glaze. This gives them their characteristic shine and adds a subtle sweetness.
- Cool and serve. Let cool slightly before serving. These are best enjoyed warm or at room temperature, split and spread with vegan butter.
Notes
- Storage: Keep in an airtight container for 2-3 days. They’re best enjoyed within the first couple of days.
- Reheating: Warm individual buns in a 300°F oven for 5-10 minutes, or microwave for 15-20 seconds to refresh them.
- Freezer: Freeze baked and cooled buns (with or without the glaze) in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then warm in the oven before serving.
- Make-ahead: Shape the buns through step 8, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 45-60 minutes before piping crosses and baking. This is perfect for Easter morning!
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Baked Goods, Holiday
- Method: Baking
- Cuisine: British
