There’s nothing quite like the smell of warm, gluten-free hot cross buns filling the kitchen. I’ve always loved a soft, rich, hot cross bun, but for years, I struggled to find a gluten-free version that wasn’t dense or dry. After plenty of experimenting, I finally landed on a recipe that delivers everything I love—pillowy-soft texture, a lightly sweet and yeasty flavor, and a perfect balance of cinnamon nutmeg and zesty orange.
Gluten-Free Hot Cross Buns Recipe
These buns are truly packed with dried fruit just the way they should be. I like a mix of raisins, currants, and chopped apricots, but you can swap in your favorites or even add a handful of chocolate chips for a fun twist. The enriched dough gives them that classic chew, and brushing them with an apricot jam glaze right out of the oven adds a beautiful shine and just a touch of extra sweetness.
If you’ve ever worried that gluten-free hot cross buns would be too dry or crumbly, I’ve fine-tuned the process to make sure these come out soft, rich, and flavorful every time. Whether you’re making them for a family Easter treat or just craving a UK favorite with your morning coffee, I think you’ll love this recipe as much as I do. Let’s get baking!
Gluten-Free Baking Tips
- My tried and trusted gluten-free flour is Pillsbury Gluten-Free flour. The best gluten-free flour for hot cross buns is a high-quality, gluten-free, all-purpose blend that contains xanthan gum or psyllium husk for structure. Make sure the flour is suitable for yeast baking.
- A trick I learned from years of gluten-free baking is that buns should sound hollow. Tap on the bottom of a bun to check.
Gluten-Free Hot Cross Buns
Ingredients
Buns
- 3-3 1/2 cups gluten-free all-purpose flour, suitable for yeast baking
- 1 teaspoon xanthan gum, omit if your blend contains it
- 1/4 cup sugar
- 2 1/4 teaspoons instant yeast, 1 packet
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup milk, warm
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup mixed dried fruits, such as raisins, currants, cranberries
- Zest of 1 orange
- Egg wash: 1 large egg + 1 tablespoon water combined
Cross Paste
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup water
- 1/2 tablespoon unsalted butter, melted
Glaze
- 2 tablespoons apricot jam, warmed and strained
Instructions
- Gather all ingredients. Before baking with yeast, I always ensure all my ingredients are at room temperature for better activation and a smoother dough texture.
- Combine gluten-free flour, (start with 3 cups and add 1 tablespoon at a time as needed to create a sticky but manageable dough), xanthan gum (if needed), sugar, yeast, cinnamon, nutmeg, and salt in a large mixing bowl.
- Add warm milk, melted butter, egg, dried fruits, and orange zest. Stir or mix only until combined to avoid breaking down the dough’s structure. Overmixing can lead to dense buns. The dough should feel sticky. Too much moisture can lead to a gummy texture.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
- Preheat oven to 375°F. Line a 9×13 baking dish with parchment paper.
- Divide the dough into 12 equal portions and shape into balls. Place them evenly in the prepared baking dish. Let rest for 30 minutes.
- Brush the buns with egg wash.
- Combine flour, water, and butter for the cross-paste to form a thick batter. Ensure the paste is thick enough to hold its shape but not too thin where it dissolves into the bun. Add a bit more flour if needed before piping.
- Transfer to a piping bag, and pipe crosses over each bun.
- Bake for 25-28 minutes or until golden brown and cooked through.
- Brush warm buns with warmed apricot jam after baking. Let cool before serving.
Notes
- If you think your instant yeast might be dead, dissolve it in lukewarm milk (110°F/43°C) with a pinch of sugar and let it sit for 5–10 minutes—it should foam up. If there’s no bubbling, your yeast is dead, and you’ll need fresh yeast. This step is optional when using instant yeast.
- Lightly oiling your hands or using wet fingers can help with handling the sticky dough.
- If you don’t have a piping bag, use a resealable plastic bag with the corner snipped off or drizzle the paste with a spoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Hot Cross Buns Step by Step
Gather all ingredients: Before baking with yeast, I always ensure all my ingredients are at room temperature for better activation and a smoother dough texture.
Grab a large mixing bowl and combine 3 to 3 ½ cups of flour (start with 3 cups and add 1 tablespoon at a time as needed to create a sticky but manageable dough), gluten-free flour, 1 tsp xanthan gum (if needed), ¼ cup sugar, 2 ¼ tsp instant yeast, 1 tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt.
Form the dough: Pour in 1 cup of warm milk, ¼ cup of melted unsalted butter, 1 large room-temperature egg, ½ cup of dried fruits, and the zest of 1 orange. Stir or mix only until combined to avoid breaking down the dough’s structure. Overmixing can lead to dense buns. The dough should feel sticky. Too much moisture can lead to a gummy texture. Cover the bowl with a towel and leave in a warm place to rise for 1 hour.
Preheat the oven to 375°F while the dough proofs. Line a 9×13-inch baking dish with parchment paper. Grab the proofed dough and divide it into 12 equal portions.
Shape each portion into balls using your hands.
Place the dough balls evenly on the lined baking dish and rest again for 30 minutes.
Make the egg wash: Mix 1 large egg and 1 tbsp warm water in a small bowl for the egg wash. Brush the top of each bun with the egg wash. In another mixing bowl, combine ½ cup gluten-free flour, ¼ cup water, and ½ tbsp unsalted melted butter. Mix until a thick paste forms for the cross pattern batter. Add a bit more flour if needed before piping.
Transfer the batter to a piping bag and pipe a cross over the top of each bun.
Place the buns into the oven on the middle rack and bake for 25-28 minutes. The buns should be golden brown and cooked through.
Take the buns out of the oven and brush them with 2 tbsp of warmed apricot jam. Let the buns cool, serve, and enjoy!
Substitutions
- Swap coconut sugar or a sugar substitute if needed.
- Substitute whole milk with almond, oat, or coconut milk for a dairy-free option.
- Swap butter with a dairy-free alternative like vegan butter or Smart Balance butter.
- If egg-free, substitute with a flax egg or Bob’s Red Mill egg replacer.
Serving Suggestions
These buns are perfect for Easter gluten-free baking, but I enjoy them any time I want a warm, lightly sweet treat. Fresh from the oven, they’re soft and rich, delicious on their own or spread with butter, apricot jam, or cream cheese for extra indulgence. I love pairing them with coffee, chai, or spiced tea, letting the warm cinnamon and nutmeg flavors shine.
Storage Instructions
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat before serving.
Freeze the baked buns (without the glaze) in an airtight container for up to 2 months. Defrost and warm before glazing.
i have baked bread with wheat flour for 30 years and was always great.
i wanted the hot cross buns for my family and followed the recipe but they turned in to rocks. had to give them to the pigs.
These buns didn’t turn out as the recipe said they would. I did use a good flour suitable for baking. Spoiled my Easter 😢
Sorry they didn’t turn out for you Barbara!
I made them they are delicious,so no more eating hard hotcross buns on Good Friday,thank you!
The flour to liquid ratio is not correct, very dry, turned out like hockey pucks.