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    Home » Recipes » Easter

    30 Minute Quick Hot Cross Buns Recipe

    March 28, 2021 By Sara McCleary Updated March 25, 2024 - This post may contain affiliate links

    Jump to Recipe

    This quick hot cross buns recipe is a game-changer. Made from scratch and ready in 30 minutes. These hot cross buns are made without yeast, which is why the recipe is so quick, but without compromising flavour or texture.

    chocolate and fruitless Easter buns on a wooden stand with Easter eggs

    This recipe was created by tweaking the 4 ingredient cheese and bacon rolls recipe. There was a lot of tweaking and is now a distant cousin. Plus a longer ingredient list.

    I've made these so many times now that I have them prepared and baked in 25 minutes. The base recipe can be used to for fruit, fruitless, or even chocolate hot cross buns.

    These buns are packed with spice, just how I like them. They smell sensational while baking and are fluffy when they come out of the oven. This is an easy recipe for hot cross buns that you will want to try.

    There is a traditional hot cross bun recipe on Belly Rumbles. I claim it to be the best hot cross buns recipe, and it is!

    Sara xxx

    What's in this post
    • Ingredients
    • Fruit, Fruitless, or Chocolate?
    • Quick Hot Cross Buns Tips
    • Recipe Walk Through
    • Printable Recipe
    • More Easter Recipes

    Ingredients

    The below ingredients are for the basic quick hot cross bun recipe. With using these ingredients you still end up with flavour-packed fruitless buns. Add mixed fruit, sultanas, chocolate chips and much more to ramp up this recipe.

    quick hot cross buns recipe ingredients
    1. Greek Yoghurt: Use full fat, not low fat for this recipe.
    2. Brown Sugar: Adds a little sweetness to the buns, use normal, not dark.
    3. Nutmeg: Ground, you could grate fresh nutmeg to an equal amount if you have it
    4. Allspice: Don't confuse allspice with mixed spice, they are different.
    5. Cinnamon: Ground, and always use fresh spices. If they have been sitting in your cupboard a little too long they can lose their flavour.
    6. Self-Raising Flour: If you don't have self-raising flour in the cupboard use plain flour instead and add 2 teaspoons of baking powder.
    7. Vanilla Bean Paste: You can substitute an equal amount of vanilla extract or essence.
    8. Clove: Just a touch, a little bit of ground cloves goes a long way
    9. Plain Flour: Used with water to make a paste for the crosses.
    10. Maple Syrup (not pictured): Used to glaze the buns.

    Fruit, Fruitless, or Chocolate?

    top view of fruitless hot cross buns
    top view of chocolate hot cross buns

    This recipe is versatile, it can be adapted to suit many tastes. I like fruit in my hot cross buns, but many people don't. Instead, they opt for fruitless or chocolate.

    I cover all three options, this recipe makes four buns or six mini ones. It's a small batch recipe therefore you can make a couple of batches of different varieties to make everyone happy.

    Quick Hot Cross Buns Tips

    cross section of a fruitless hot cross bun
    cross section of a chocolate hot cross bun

    There are a few tips that need passing on and a couple of things you need to keep in mind when making these hot cross buns without yeast.

    • Because there isn't any yeast you need to make sure your self-raising flour is as fresh as it can be as it is the only raising agent in the recipe.
    • Make sure your spices are fresh. If they have been sitting in your pantry for a couple of years, get rid of them and buy some fresh ones. The flavour of the spices are a key ingredient to the whole outcome of these buns (or any hot cross bun).
    • The dough is a wetter dough than you may be use to working with. The dough will be sticky, but should be still manageable with flour dusted hands. You will get a little dough sticking to your hands (but shouldn't be excessive). Don't be tempted to add too much extra flour.
    • Don't over work the dough. You bringing the ingredients together to make the dough, and getting it to a smooth ball. As soon as you get it to that point, stop. Over work the dough and the buns will end up tough.
    • When splitting and rolling the dough into four dough balls, again don't over-handle the dough. Shape them quickly and sit them on the lined baking tray.

    Recipe Walk Through

    dry bun ingredients in a bowl

    Pre-heat oven 200°C (390°F). Line a baking sheet with baking paper.

    Place all dry ingredients including brown sugar into a bowl.

    Note: sugar is thought of as a liquid in recipes. In this case we add it with the dry ingredients to break down any lumps.

    Whisk dry ingredients until combined and lump free.

    Using a whisk will give you a better result than a spoon and is much quicker.

    If making chocolate or fruit quick hot cross buns please see instructions in the recipe card. It is at this stage that those recipes have a few extra steps. Other than that, the process is the same after this point.

    whisking dry ingredients in a ceramic bowl
    adding wet ingredients to bun dry ingredients

    Add yoghurt and vanilla bean paste to the dry ingredients. Mix with a spoon until it becomes too difficult to do so. Then with a clean hand work the ingredients until they come together.

    dough forming in a bowl
    dough turned out onto a floured smooth surface
    ball of kneaded dough

    Work ingredients until they just come together to form a rough dough in the bowl. Then turn the dough out onto a lightly floured surface. Knead until it just comes together to form a smooth ball. Don't overwork the dough.

    Split the dough into four small balls. Place on the prepared lined baking tray leaving a small amount of space between each one.

    dough formed into balls on a lined baking tray
    cross ingredients in a glass bowl
    cross ingredients being whisked in a glass bowl on a wooden board
    cross mixture in a ziplock bag for piping

    In a small bowl place plain flour and water. Whisk until the paste is well combined without lumps. Place in a ziplock or piping bag for piping.

    buns with crosses ready to bake

    Pipe crosses over the top of dough balls.

    Place in the oven on the middle shelf and bake for 20 minutes.

    glazing buns out of the oven
    quick hot cross buns straight out of the oven and glazed

    Once the quick hot cross buns are baked and out of the oven glaze them. Brush them liberally with some maple syrup.

    quick hot cross buns on a wooden board with one cut open and buttered on a blue plate

    Printable Recipe

    quick hot cross buns recipe

    Quick Hot Cross Buns

    Recipe Author: Sara McCleary
    This quick hot cross buns recipe is a game-changer. Made from scratch and ready in 30 minutes. These hot cross buns are made without yeast, which is why the recipe is so quick, but without compromising on flavour or texture.
    4.50 from 2 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Easter
    Cuisine Belly Rumbles Original, English
    Servings 4
    Calories 230 kcal

    Ingredients

    • 150 grams (1 cup) self-raising flour | extra flour for kneading and rolling
    • 1 ½ teaspoons cinnamon
    • 1 teaspoon nutmeg
    • ½ teaspoon allspice
    • ⅛ teaspoon ground cloves
    • 2 tablespoons (4 teaspoons) brown sugar
    • 200 grams (¾ cup) Greek yoghurt
    • 1 teaspoon vanilla bean paste
    • maple syrup to glaze

    Paste for Crosses

    • 35 grams (¼ cup) plain flour
    • 2 ½ tablespoons (10 teaspoons) water

    Instructions
     

    • Pre-heat oven 200°C (390°F). Line a baking sheet with baking paper.
    • Place all dry ingredients including brown sugar into a bowl.
      Note: sugar is thought of as a liquid in recipes. In this case we add it with the dry ingredients to break down any lumps.
    • Whisk dry ingredients until combined and lump free.
      Using a whisk will give you a better result than a spoon and is much quicker.
    • For Chocolate & Fruit buns please see Notes below at this point.
      It is at this stage that those recipes have a few extra steps. Other than that, the process is then the same after this point.
    • Add yoghurt and vanilla bean paste to the dry ingredients. Mix with a spoon until it becomes too difficult to do so. Then with a clean hand work the ingredients until they come together
    • Work ingredients until they just come together in the bowl. Then turn them out on to a lightly floured surface. Knead until it just comes together to form a smooth ball. Don't overwork the dough.
    • Divide the dough into four small balls. Place on the prepared lined baking tray leaving a small amount of space between each one.
    • In a small bowl place plain flour and water. Whisk until the paste is well combined without lumps. Place in a ziplock or piping bag for piping.
    • Pipe cross over the top of dough balls.
      Place in the oven on the middle shelf and bake for 20 minutes.
    • Once the quick hot cross buns are baked and out of the oven glaze them. Brush them liberally with some maple syrup.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    STEP #4 FRUIT VARIATION
    Once the dry ingredients have been whisked and well combined add a good handful of sultanas to the mixture and stir through.  Continue with the recipe at step #5.
    STEP #4 CHOCOLATE VARIATION
    Before whisking the dry ingredients add 2 tablespoons (USA 2 tablespoons + 2 teaspoons) cocoa powder.  Then whisk all dry ingredients together.
    Once the dry ingredients have been whisked and well combined add a good handful of dark chocolate chips.  Then continue with step #5
    QUICK HOT CROSS BUNS TIPS
    • Because there isn't any yeast you need to make sure your self-raising flour is as fresh as it can be as it is the only raising agent in the recipe.
    • Make sure your spices are fresh. If they have been sitting in your pantry for a couple of years, get rid of them and buy some fresh ones. The flavour of the spices are a key ingredient to the whole outcome of these buns (or any hot cross bun).
    • The dough is a wetter dough than you may be use to working with. The dough will be sticky, but should be still manageable with flour dusted hands. You will get a little dough sticking to your hands (but shouldn't be excessive). Don't be tempted to add too much extra flour.
    • Don't over work the dough. You bringing the ingredients together to make the dough, and getting it to a smooth ball. As soon as you get it to that point, stop. Over work the dough and the buns will end up tough.
    • When splitting and rolling the dough into four dough balls, again don't over-handle the dough. Shape them quickly and sit them on the lined baking tray.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 230kcalCarbohydrates: 43gProtein: 11gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 21mgPotassium: 133mgFiber: 2gSugar: 8gVitamin A: 7IUVitamin C: 1mgCalcium: 77mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles

    More Easter Recipes

    Do check out our Easter Recipes section. You will find more great recipes like my hot cross bun ice cream and Easter chocolate freckles.

    • Hot Cross Bun Ice Cream, You'll Really Lick It
    • Hatching Easter Chick Cookies
      So Cute! Easter Chick Cookies
    • Easter rocky road recipe
      Quick and Easy Easter Rocky Road
    • Easter Chocolate Freckles Recipe
      Easter Chocolate Freckles
    quick hot cross buns pinterest pin
    quick hot cross buns pinterest pin
    « Easter Chocolate Freckles
    Cute as a button Bunny Cupcakes »

    Reader Interactions

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      Recipe Rating




    1. Alice

      March 24, 2024 at 3:37 am

      5 stars
      another terrific flour - yogurt recipe! I've made flatbreads, pizza, bagels etc with these same proportions of flour to greek yogurt--best all rounder I've ever come across. Thanks for such a great blog post - hubs and I just scarfed our with a cuppa and they were delicious and very hot cross bunny (nice term for easter ha).

      Reply
      • Sara McCleary

        March 25, 2024 at 10:07 am

        Hi Alice, so glad that the hot cross buns were a hit. And that they were very hot cross bunny (love the term).
        Cheers, Sara

    2. Dan

      April 06, 2023 at 1:26 pm

      Would it be possible to substitute white sugar for brown? I don't have much use for the latter so I'm a little resistant to buy it for one recipe.

      Reply
      • Sara McCleary

        April 06, 2023 at 1:35 pm

        Hi Dan
        I haven't tried the recipe with white sugar. In theory, I can't see why it wouldn't work. The taste will change a little as brown sugar has a different taste from regular white sugar.
        If you give it a go please let me know how they turn out.
        Cheers, Sara

      • Dan

        April 06, 2023 at 8:43 pm

        Thanks Sara! I'll see how energetic I'm feeling Easter Monday 😉

      • Dan

        April 15, 2023 at 4:17 pm

        4 stars
        Okay, so I'm a week late, but I tried today using white sugar. You're right that the flavour wasn't quite right, but it wasn't bad. I did ponder the suggestion on other websites to add some maple syrup to get the depth of flavour but I'm glad I didn't because my dough was suuuuuper sticky, even though I measured the flour and yoghurt with a scale. And normally wholemeal flour is much dryer than white. Any ideas what I might've done wrong?

      • Sara McCleary

        July 31, 2023 at 8:01 pm

        Hi Dan
        As mentioned in the post it is a sticky dough. If you used wholemeal flour this would have also changed the consistency. With only 2 core ingredients (flour and yoghurt), there really isn't that much wiggle room to change and swap out these ingredients.
        Cheers, Sara

    3. Julia

      April 10, 2022 at 3:17 pm

      Hi
      Getting ready try this recipe for Easter but don’t think it should read 9 hrs 30 mins for Cook Time on the recipe?
      I think this is a typo.

      I’m excited to try these!!?

      Reply
      • Sara McCleary

        April 11, 2022 at 10:47 am

        Hi Julia
        Oh my goodness!! Yes, that was one big typo. Thank you for letting me know, I have now removed the 9 hours from this "meant to be quick" recipe.
        Hope you enjoy them over Easter.
        Cheers Sara

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