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Bake up a batch of these fluffy, perfectly spiced Vegan Hot Cross Buns to make your Easter celebration complete! They're so good, you'll want to make them year-round!
Have you ever eaten something for the first time and it's so good you want to buy more, or make more and just have it all the time?
I'm pretty sure the answer to that question is yes. Right? We've all been there. I've been there many times.
Years ago, I bought a package of hot cross buns from the grocery store. Yes, store bought hot cross buns. I KNOW.
Store bakery hot cross buns are not known for being the best tasting things, but these were different. They weren't made at the store, they were brought in from a very high quality outside bakery.
So they had to be better, right? They so were. They were perfect.
The Perfect Hot Cross Buns
They were so fresh and soft and had big flavour bursting through every bite. I think the package came with six buns and we finished them up really quickly.
I went back a few days later and bought another package. Shh, don't judge.
We made our way through those as well but I didn't go back right away to get more. Instead, I waited until it was grocery day. Grocery day came along and as I stepped through the store doors, the first place I headed to was the bakery section.
I went over to the area where the buns were found, but no hot cross buns in sight. Maybe they had moved them?
I searched, but couldn't find them anywhere. I went over to the bakery counter and asked when they would be getting more. The woman I spoke with said they weren't getting any more shipped in, that was it.
Sadness. No more of those heavenly hot cross buns.
I checked back the year after in the weeks leading up to Easter and the year after that and they were never to be found again. I've never had them since.
I did cut out the ingredient list from one of the packages I bought and have held on to it all these years. Since Easter is almost here, those hot cross buns came to mind again.
It was time to dig out that ingredient list I've kept for so many years ago and make my own vegan hot cross buns.
Of course, an ingredient list does not list measurements, so I had to figure those things out for myself.
Those original buns were also not vegan, so that was another thing to figure out.
You will find that my recipe is not for "traditional" hot cross buns. They're not loaded with mixed fruit peel and they do not have the flour paste crosses on top.
These are my take on those buns I enjoyed so many years ago.
Overall, I think my results are pretty amazing. I didn't grow up having hot cross buns at Easter, so it's not a tradition for me but I think after making these buns, I need to make it a tradition! They're that good.
But don't only make vegan hot cross buns at Easter. They can be made year-round to enjoy at breakfast, brunch, or just to have around to enjoy as a snack or with tea, coffee, or a vegan hot chocolate.
These vegan hot cross buns are fluffy, they're bursting with raisins and currants, and they're just so, so good.
They also have that classic hit of citrus flavour from the orange and lemon zest and the cinnamon and nutmeg complete them and make all the flavours balance perfectly.
They're also not too sweet but the icing crosses on top gives them a nice little burst of sweetness. It's totally not needed though, so if you want to leave the crosses off, go ahead!
I have made them with and without the icing crosses and they're perfect either way.
If you leave the crosses off, you can just call them Easter sweet rolls! And when you make them any other time of the year, let's call them sweet rolls!
And hey, if you aren't vegan and you've made it this far down, don't dismiss this recipe!
Just because it doesn't contain eggs, milk, and butter like a traditional hot cross buns recipe would, doesn't mean a thing.
You won't miss those ingredients at all and I'm pretty sure those you share these with won't know the difference!
If you like this vegan hot cross buns recipe, you'll also like these recipes no one would ever guess are vegan, too!
- Easy Vegan Cinnamon Rolls
- Vegan Apple Raisin Cinnamon Rolls
- Vegan Pumpkin Cinnamon Rolls
- Coconut Raisin Vegan Scones
- Vegan Pumpkin Scones
- Whole Grain Vegan Spelt Rolls
And if you make them, please share a pic with me over on Instagram. I'd love to see your remake! I'm @delightfuladventures over there and my hashtag is #delightfuladventures!
How to Make Vegan Hot Cross Buns
Vegan Hot Cross Buns
Suggested Equipment:
Ingredients:
Dough
- 2 ¼ teaspoons yeast
- 1 teaspoon sugar
- ½ cup (125ml) lukewarm water
- ¾ cup (189ml) room temperature/lukewarm unsweetened dairy-free milk
- ⅓ cup (83ml) oil
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup (50g) sugar
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 3 ½ - 4 cups (438g - 500g) all-purpose flour
- ½ cup (65g) raisins
- ¼ cup (35g) dried currants (see note below)
Vegan "Egg" Wash
- 2 tablespoons unsweetened dairy-free milk
- 1 tablespoon pure maple syrup
Icing
- ½ cup (60g) powdered sugar
- ¼ teaspoon vanilla extract
- 2 ½ teaspoons unsweetened dairy-free milk
Instructions:
- In your stand mixer bowl, add the yeast, 1 teaspoon of sugar, and lukewarm water. Let stand for a few minutes.
- When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange zest, lemon zest, and 1 cup of flour. Mix with a spoon to combine.
- Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, set the mixer to knead.
- If the dough is sticky, add flour ½ cup at a time.
- Let mixer knead dough for about 4 minutes and until it is no longer sticky. In the last minute of mixing, add the raisins and currants to incorporate them.
- Lightly oil the inside of a medium-sized bowl.
- Remove dough from mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
- Line a 9" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
- After the hour has passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
- Separate the dough into 12 equal sized pieces.
- Roll each piece into a ball and place each one into the parchment lined pan. It's OK if they are close together.
- Cover with a towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 375°F (190°C.)
Make the vegan "egg" wash...
- Mix the unsweetened non-dairy milk and the maple syrup together.
- After the rolls have rested, using a pastry brush, brush the vegan egg wash over each bun.
- Bake for about 20 minutes or until they are golden brown.
- Remove from oven and let sit for a few minutes in pan.
- Remove buns using parchment paper overhang as handles and place onto a cooling rack. The buns will have joined together while rising/baking. Do not separate them yet.
While cooling, make the icing...
- Add the powdered sugar, vanilla, and unsweetened non-dairy milk to a small bowl. Mix well until it has all combined to form a thick icing. Place into a piping bag with a very small tip or a small ziplock bag. If using a ziplock bag, snip off one of the bottom corners.
- Once the buns have cooled, pipe the icing onto the buns to make the crosses. (3 horizontal lines and 4 vertical lines)
Recipe Notes:
- I use my stand mixer to knead the dough, if you don't have a stand mixer, you can still make this, just knead by hand.
- If you don't have currants, replace them with more raisins or if you don't want to add more raisins, omit the currants.
- Wait until the buns have fully cooled to add the icing crosses on top or the icing will melt.
- Store leftovers in an airtight container for a few days. If you know you will not be able to use up all of them within a few days, only put the icing crosses on the ones you know will be eaten quickly. If you add the icing too far in advance and then store, the icing will melt and soak into the buns.
- Buns will stay fresh for up to 3 days.
- TO MAKE FLOUR CROSSES - The crosses on hot cross buns are traditionally made with a flour and water mixture and the buns are also brushed with an apricot glaze after they have baked. If you would rather do this instead of using icing, skip the vegan egg wash and the icing steps. Whisk together ½ cup of flour and 5 tablespoons of water until a paste forms. Add the paste to a piping bag and pipe the crosses onto the buns just before baking. After they have baked and are still warm, mix 1 tablespoon of apricot jam with 2 teaspoons of water and warm for 30 seconds in the microwave. Brush onto each bun and allow to cool before serving.
- TO MAKE THE NIGHT BEFORE AND BAKE IN THE MORNING: Follow all the steps up to #11. When you get there, cover the rolls tightly with plastic wrap and refrigerate overnight. When ready to bake, remove from the refrigerator and let sit at room temperature for 1 hour before baking. After the 1 hour has passed, continue at step #1 in the “Make the vegan “egg” wash…” section. And to clarify, you’re not going to let them rise for the 30 minutes before you put them in the fridge, you’ll just form them into the rolls, cover, and put them in the fridge.
- If you need your buns to be gluten-free, check out my vegan gluten-free hot cross buns recipe.
- Nutrition info includes icing and is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Kit says
Ill be preparing this soon, we'd like to have this for breakfast instead of the regular cereals and oats. Im sure the kids will love this too, love the fact that this is vegan! Please continue to share vegan recipes, I will be recommending this to my friend who is on pescatarian diet right now.
Gwen says
I hope you and your kids like them, Kit! Let me know how it goes 🙂
anneliese says
These are sooo good!!! Honestly, I didn't have nutmeg, lemon rind, or orange rind but made them anyway with just cinnamon, raisins, and some orange dark chocolate 😉 I've made them twice now and will make them again with the proper ingredients. Thank you for the amazing recipe! <3
Gwen @ Delightful Adventures says
Hi Anneliese! I think your combination sounds delicious! I have had a few readers tell me that they made them with just the orange rind and chocolate chips, so you can't go wrong with that combo. Let me know how it goes when you make them the original way, so glad you like them 🙂
Danielle says
Made these for my vegan boyfriend and they were a massive success. Didn’t have a mixer but it all works perfectly well by hand. I’m not vegan but this will be my go-to recipe from now on - nicer than anything I’ve bought in a shop!
Gwen @ Delightful Adventures says
Thanks so much, Danielle! And I agree, they're definitely better than the kind you buy in the stores! Very happy to hear you and your boyfriend liked them so much 🙂
Cory says
So amazing!! These were a huge hit today at Easter brunch. There was a very happy Brit this morning who said these tasted very traditional. They will definitely be put into rotation. Thank you!
Gwen @ Delightful Adventures says
Thanks so much for your note, Cory! Very glad that they were a hit with all of you, especially with the Brit 🙂 Take care!
Denise says
2nd year making these. Great again! Thank you.
Gwen @ Delightful Adventures says
You're very welcome, Denise 🙂 It's a favourite regular here too! (year round, shhh 😉 ) Thanks for your note!
Denise says
Hi there. I’m ready to make these beauties again and just noticed I’m low on all-purpose flour. Do you think bread flour would work? (PS Left same message on Insta.)
Gwen @ Delightful Adventures says
Hi Denise! Yes, bread flour may be used 🙂
KittyKat Seahorse says
Made these last night. WOW! I left out the fruit and zest and substituted dark vegan chocolate with orange. They taste very similar to the M&S ones I used to eat. Mine did need a little longer in the oven, which I guess may have been due to the addition of the chocolate. I also left off the icing cross in part because I wanted to be able to toast them later. Thanks for a great recipe 🙂
Gwen @ Delightful Adventures says
I love the chocolate + orange combo you went with! I bet it tasted amazing! And it's my pleasure, I'm glad to hear it went well and that you are happy with the recipe 🙂
Sarah says
I made these yesterday with my sons - amazing and delicious! First time I've made hot cross buns from scratch. Thanks for the recipe and hope you are enjoying your long weekend!
Gwen @ Delightful Adventures says
Thanks, Sarah! I'm so happy to hear that you like them. I hope that you are enjoying your long weekend as well! I am making a batch today myself 🙂
Nicola says
Hi Gwen , I am new here I was looking for eggless recipe and I came across this and I must say It was great. I had to leave a comment I baked it last night. So thank you!
Gwen @ Delightful Adventures says
I'm so glad you found the recipe, and that you like it Nicola! I'm baking up a batch tomorrow, my family keeps asking for them 🙂 Thanks so much for leaving your comment!
Selma says
Hello! Loving reading all these comments about how delicious these turned out. I purchased fresh flour and fast acting dry yeast, but my dough hasn't risen. Why! (Self frustration) I covered the bowl with a damp teatowel into a slighyly warm oven with door open. Would I have killed the yeast?
Gwen @ Delightful Adventures says
Hi Selma! I'm so sorry your yeast didn't work! So yes, it does sound like the yeast was the issue. First, you want to make sure it's fresh, second, you want the water to be warm, not hot or that will kill the yeast. You know it's ready once it has foamed up, if it hasn't foamed up, then it's not going to work, so don't proceed, start over. You also don't need to put the yeast in a warm oven to foam up, that may be a bit too much heat (but you can put the dough in a warm oven). Setting the yeast out on the counter is just fine. Have a look at this video to get some visuals of what things are supposed to look like: https://www.youtube.com/watch?v=uIzn1jhqByw I hope you'll try again! If so, let me know how it goes 🙂
Haley says
When you put the yeast into the warm water are you supposed to mix it and then let it sit or just let it sit without ever mixing it?
Gwen @ Delightful Adventures says
Hi Haley, when you add the yeast, sugar, and warm water to the bowl, let it all sit without mixing. It's only after it is foamy and ready that you will add the other ingredients and then mix. I hope this helps!
Khai says
Hi Gwen,
Can we replace the flour with gluten free flour?
Thanks
Khai
Gwen @ Delightful Adventures says
Hi Khai, I have not tested with gf flour but would not recommend it with this recipe. I am working on a gluten-free version, though!
Kristy says
Oh!!! If you do figure out a GF, vegan version, we would be sooo grateful! I’m amazed with the talent of you great “bakers”!!
Gwen @ Delightful Adventures says
Still working on it, Kristy! And I’m so close! I’ll share as soon as it’s ready 🙂
Monique says
I hope I can get a reply but , how long do you leave them in?
Gwen @ Delightful Adventures says
Hi Monique, oven should be at 375 and they need to bake for 20 minutes 🙂 See step #12 and then step #3 under "make the vegan egg wash." I hope you like them!
Denise says
It's a holiday, so I'm not sure if you'll be checking this space, but I'll give it a try.
Do you think this recipe can be cut in half and still succeed? I so want to make these today, but it's just the two of us, and we're going out of town Wednesday morning.
Suggestions?
Gwen @ Delightful Adventures says
Hi Denise! You caught me online answering comments, perfect timing. 🙂 Yes, you can definitely make half of the recipe and it should be totally fine. Let me know how it goes, I hope you love them!
Denise says
It totally worked and they are SO good! Thank you!
Gwen @ Delightful Adventures says
So glad to hear, Denise! Thanks for coming back and letting me know 🙂
Francesca says
So yum, and not too complicated. My 11 year old made them without much help. He also added a few chocolate chips to the dough. Really good recipe!
Gwen @ Delightful Adventures says
I like the idea of adding chocolate chips! Thanks so much, Francesca 🙂 And I love that your 11-year old made them for you 🙂
The Aspiring Digital Nomad says
Hi Gwen, I made these today. They are RIDICULOUSLY good! You totally made my Easter. 😊
I was sick of unhealthy rip off hot cross buns that I can't be certain are vegan...so I decided to just make some and found ur recipe!
I have never had much luck with making yeast-based baked goods. But followed ur recipe, kneading and mixing thoroughly..all by hand.
My friend just had some and he is raving about them too. Thank you so much! And best wishes for Easter 🐣!
Gwen @ Delightful Adventures says
I am so happy to have played a part in your Easter this year 🙂 And yes, that store stuff is not good at all, homemade is where it's at! Yeast baking can be intimidating but I find it so easy now because of all the practice making recipes like this 🙂 Best wishes for Easter too and thanks so much for taking the time to comment. I appreciate it.
Sandra says
Just made these ready for Easter Sunday breakfast. They are lovely. I didn't have any currants so I used dried cranberries instead. Next time I make them I will increase the spices a bit but that is just personal preference.
Thanks for this recipe! Next I have got to try the pumpkin cinnamon rolls....❤️
Gwen @ Delightful Adventures says
Hi Sandra! I have seen hot cross buns made with cranberries before and they looked delicious. Maybe I'll try adding some next time! And yes, those pumpkin cinnamon rolls are a favourite around here all year 🙂 Have a lovely Easter and thank you so much for your comment.
Cathyrne says
Just made this recipe. These hot cross buns are totally awesome. This recipe is a keeper!!!
Gwen @ Delightful Adventures says
Yay! Thanks, Cathyrne! I am a bit biased, but I think they are pretty awesome, too 🙂 Thanks so much for coming back and letting me know it went well, I appreciate it!
Joanna says
Oh my these look tasty! Can I make them using fast acting dried yeast too?
Gwen @ Delightful Adventures says
Hi Joanna! They are VERY tasty 🙂 Yes, you can use fast acting dry yeast (I use active dried yeast). You will have to adjust for the way you are supposed to use fast acting active dry yeast though. These links will help you with figuring out how to do that: http://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252 & https://cooking.stackexchange.com/questions/9355/how-to-convert-a-recipe-calling-for-active-dry-yeast-into-rapid-rise-yeast I have never used active dried yeast, so I hope those links help! I hope you love the recipe!
Donna King says
These buns are unbelievably delicious. I will be making them all year round, thanks for sharing.
Gwen @ Delightful Adventures says
I'm so happy to hear that you made them and that you love them, Donna! I'll likely be making them year round too 🙂