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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.
aline says
Which non-dairy milk would you recommend? I usually make the milk myself with my vegan milk maker, so i've got a lot of options...
Gwen Leron says
Hi Aline! I always have almond milk or oat milk on hand, so that is what I use, but any non-dairy milk will work. The only one I would NOT use is canned coconut milk since it is so thick. Let me know how things go, enjoy the buns!
Amanda says
Can you freeze these buns?
Gwen Leron says
Hi Amanda! You sure can, but don't add the icing crosses, you need to freeze them without the icing. Wrap and put them in an airtight container or freezer bag and when you are ready for them, thaw at room temperature. Once thawed, you can add the crosses. I hope this helps, let me know if you have any further questions.
T says
HI, is it possible to make the dough and let is rest the night before?
Gwen Leron says
Hi there! Yes, to make ahead and bake later, follow all the steps up to #11. When you get there, cover the rolls tightly with plastic cover tightly 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 in the fridge. Any further questions, please ask!
Shaina says
I made these this weekend and was so impressed! They are simply delicious, honestly one of the nicest recipes for these that I have ever tried even from before I was a vegan. Thanks for sharing! 😊
Gwen Leron says
You're very welcome, I'm so happy to hear you liked them so much, Shaina. Thank you for taking the time to leave your note 🙂
Sweta says
These were a major hit in our family - all 12 buns were gone in 2 days! I am making the buns again twice... this time one set with tangzhong (I just read about on the Arthur King website) and the second with sour dough starter! Will let you know how they turn out!
Gwen Leron says
Definitely let me know how those other versions turn out, Sweta! I had to look up what tangzhong was, it sounds like an interesting technique! Very glad to hear that they are a hit, once you start making them, it's hard to stop, I totally understand 🙂
Pat says
I have been baking vegan Hot Cross Buns for years with different recipes but your recipe is the absolute best. My family and the neighbours (I share the joy) all thank you! They are the lightest buns I have ever made and so easy. I did add some packaged mixed peel and some diced dried apricots as we love fruit. Look forward to making more of your recipes.
Gwen Leron says
What a lovely review, Pat! Thank you so much for taking the time to leave it! I'm so happy your family and neighbours love the buns so much (You have some lucky neighbours!) I look forward to hearing what you make next 🙂
Eleanor Campbell says
I've never commented on a recipe before as I find they're usually not as good as advertised, but these are amazing and much quicker and easier than other recipes I've tried this week. I happened to read a recipe before yours which said scalding the milk then cooling damages the proteins which leads to a fluffier bun. That's the only alteration I did, and whether it made any difference, I don't know. I'm intrigued to see how they are tomorrow morning as the last batch we did were tough the next day.
Gwen Leron says
It makes me so happy to hear that you think they are amazing! Thanks, Eleanor! And thanks for taking the time to leave your note, I'm glad you gave the recipe a try 🙂 Interested to hear how they were the next day since you tried that scalding technique, I've never heard of that before!
Lucey says
Just made them with wholemeal flour, worked great 😊 didn't change measurements except kept adding flour until it was not too sticky, Mayne used an extra cup.
Gwen Leron says
Wonderful! So glad to hear it worked well for you, Lucey! Thanks for commenting about this, I've had a few people ask about using whole wheat, so this is helpful. Very happy you liked the recipe! 🙂
Emily says
These turned out so amazing!!!
Gwen Leron says
Glad to hear this, Emily! 🙂 Thank you so much for your note!
Kristen says
Made these today and they are very tasty! I think I overproofed the dough because they had weird bumps and creases that didn't bake out, but the flavor was really good and my mom loved the spices and zests in there. 😀 Thank you!
Gwen Leron says
You're welcome, Kristen! As long as they tasted good! I'm so glad that you and your mom liked them. Thanks for your message 🙂
Sandra says
Would this recipe turn out well if I used instant yeast instead of rapid dry yeast?
Gwen Leron says
Hi Sandra, I answered you by email but I'll answer here as well just in case someone else is wondering the same thing:
I have not tried making it with that type of yeast but I did find this info online:
“To substitute instant (or rapid rise) yeast for active dry: Use about 25 percent less. For example if the recipe calls for 1 packet or 2 1/4 teaspoons of active dry yeast, use 1 3/4 teaspoons of instant yeast. And you do not need to prove the yeast, just add it to the dry ingredients.” (source)
So the answer is yes, but you'll need to make the few modifications mentioned above. Let me know if you have any further questions and if you try it, let me know how things go!
Sandra says
I used about 25% less instant yeast and they turned out great! I didn't prove the yeast before adding it to the dry ingredients and let the dough rest for 10 minutes before shaping. I had to wait about 3 hours for the buns to double in size, which was weird because that typically isn't needed with instant yeast... but it was chilly day so on one level it makes sense. Other than that, I used diced dried apricots instead of currants and piped a traditional flour cross on the buns before baking. Thanks!
Gwen Leron says
Glad to hear they turned out well for you, Sandra! A chilly day will do that for rising dough. When it's cooler, I put the bowl of dough in the oven with the oven light on and that seems to do the trick. I have had a few people tell me they used dried apricots like you did and I think that sounds delicious, I'll give that a try! Thank you so much for your note! 🙂
Aditi says
Can I use dairy milk instead? Does the quantity change?
Gwen Leron says
Hi Aditi, the quantity would be the same, no change.
Kinsey says
Hi!
Can I prove these overnight in the fridge them bring to room temp and bake in the morning?
Gwen Leron says
Hi Kinsey, to make ahead and bake later, follow all the steps up to #11. When you get there, cover the rolls tightly with plastic cover tightly 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 in the fridge. Any further questions, please ask!
Angie says
I’ve never made Easter buns before, and we didn’t have any of the dried fruit, but kept 1/4 plain and 3/4 dark choc chips (vegan) and these came out absolutely phenomenally! About to have another go at it but the bar has been set now!!! Thanks so much for this awesome recipe 🙂
Gwen Leron says
Hi Angie! You're welcome! I have had quite a few readers tell me they make them with chocolate chips all the time, I need to try that because it sounds delicious 🙂 Thanks for taking the time to leave your message, Happy Easter!
Hannah says
Hi is there a make ahead version? What step can I put them in the fridge then bake the next morning? Thanks!
Gwen Leron says
Hi Hannah! To make ahead and bake later, follow all the steps up to #11. When you get there, cover the rolls tightly with plastic cover tightly 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 in the fridge. Any further questions, please ask!
Brooke says
Hi! Can I make these without an electric mixer?
Gwen Leron says
Yes, you sure can, Hannah! Just knead it by hand 🙂 Let me know if you have any further questions!
Jessica says
Any ideas why my buns split?! 🙁 was all going well then they didnt really go golden or look like a hot cross bun at all but tasted nice!
They looked more like flatter cracked scones..
Gwen Leron says
Hmm, there couple be a few reasons why, Jessica. First, did you make any ingredients substitution or did you follow the recipe exactly as it's written? Did you use all purpose wheat flour and not another type of flour? If you made substitutions, that could be a cause, but if you didn't it could possibly be from your yeast not being fresh, not letting the dough rise enough, overworking the dough, or even baking for too long. It's hard to pinpoint the exact reason without all the details, but I'm happy to help troubleshoot with you some more if you can give me more details (I'm glad they at least taste good!)
Guggu says
Hi, I tired making them today with whole wheat flour. You added half tsp more yeast. The dough after the second rise was difficult to knead. It was sticking in my hand. So I used extra flour and oil. Shaping them was challenging even then. The second rise was good but uneven. I had to bake them 10 minutes longer to get them browned. Still after baking they were flat.
Gwen Leron says
Sorry to hear this. Whole wheat flour will not act the same in recipes like this where white all purpose flour is called for without making modifications but I understand that you were likely working with what you had on hand during this time. There was another reader who did have luck with whole wheat flour here in the comments, but she did not list the modifications changes she made. So it is possible, just with some changes.
Melissa says
Hi do you know if this will work with gluten free flour?
Gwen Leron says
Hi Melissa, it will not work, sorry. I have been trying to develop a vegan gluten free version for quite a while now and have not been successful (yet). It's not a simple 1:1 swap, it involves other changes as well, but once I have the recipe, I'll post the recipe.
Quan says
Hi! Any other flour we can use other than AP? Can I use oat flour or whole wheat? Also, it is hard to stop at a store and pick up stuff right now. I don't have any oranges, is it OK to omit? Thank you!!
Gwen Leron says
Hi Quan,I totally understand the difficulty in getting flour right now, I have been having the same problems here. I've been experimenting using other flours with this recipe and have not had good results. Oat flour will definitely not work, and whole wheat flour MAY work, but you will have to make other adjustments to the liquids and the buns will not be as tender and fluffy as if you were to use all purpose. I have not tried using whole wheat myself, so I can't guide you on the changes in measurements. And yes, it's okay if you have to omit the orange zest, they'll still taste good. I hope this helps!
Robin says
I made it with whole wheat flour, and it turned out awesome! I also was working with what I had on hand, and used cranberries instead of raisins/currants and mandarin zest instead of orange. They were a big hit for Easter. The only thing, and this is an issue I frequently have with royal icing, is that the icing still melted right into the buns even though they were completely cooled. They still tasted amazing, but just didn’t have that nice icing cross I was hoping for. Any tips on getting the icing to set better?
Gwen Leron says
I'm glad to hear they worked with whole wheat flour, Robin. Someone had asked this earlier, I hope she comes back and sees your comment. And I think cranberries sound like a great idea for these! So for the icing, you want to make sure the buns are 100% cooled off. When you're making the icing, start off by adding just half of the milk, mix and then add more, bit by bit, until you are left with a thick paste-like icing. You may not end up using the entire amount of milk the recipe called for and that's okay. The important thing is that you don't want it to end up runny because that will prevent you from getting the nice crosses and it will melt into the buns. Try that next time and let me know how things go!
Jerrica Martin says
Hi! If I wanted to add rum, could I just replace a tbsp or 2 or the liquid? Or should I add to the wash?
Gwen Leron says
Hi Jerrica, I think if you were to add such a small amount to the buns or the wash, the flavour may bake out and you won't taste it. I think the best place to add it would be to the icing that goes on top. Replace a small amount of the non-dairy milk with the rum. Let me know how things go! 🙂
Erin says
I haven’t made hot cross buns in ages, and have since developed a dairy allergy. I make tons of vegan desserts now (self- love, am I right?) and these are over the top! Very well done recipe. I’ll be making these every year!
Gwen Leron says
Hi Erin! I'm glad you decided to try the recipe and have found a new favourite! (And I'm like you, I'm making lots of vegan desserts right now, why not 🙂 ) Take care!
Christina says
Our household has to avoid dairy and eggs due to food allergies and we just tried making these hot cross buns and love them! The texture is rich and just as I remembered from all the Easter celebrations from my childhood. This will become a yearly Easter recipe in our house. Thank you for sharing!
Gwen Leron says
You're welcome, Christina! I'm so happy to hear you and your family like them so much. Happy Easter! 🙂