Gluten-Free Hot Cross Buns

2 from 4 votes

There’s nothing quite like the smell of warm, spiced 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.

Prep Time30

Cook Time25

Total Time55

Course: Baking, Dessert, Snack

Cuisine: English

Keyword: gluten-free hot cross buns

Servings: buns

Author: Sabine Venier

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 9x13 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.

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