Hot cross buns typically bring to mind spring baking and British Easter traditions. These vegan hot cross buns keep everything people love about traditional hot cross buns but skip the dairy and eggs completely. The result is a batch of soft, lightly spiced yeasted rolls packed with dried fruit and finished with a glossy glaze.
If you’ve never made hot cross buns at home, don’t worry. This version is designed for everyday home cooks. The dough comes together easily with simple pantry ingredients like bread flour, plant milk, maple syrup, and vegan butter, and the crosses are piped on with a quick flour paste using a piping bag.
These vegan hot cross buns are perfect for Good Friday brunch, a cozy vegan breakfast, or a sweet Easter treat. And honestly, they’re so good that you may find yourself making them well beyond British Easter celebrations.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
What Makes This Vegan Hot Cross Buns Recipe Special
Traditional hot cross buns are enriched with eggs, butter, and milk, but this recipe proves you don’t need any of those to make a beautiful batch of soft, fluffy buns.
Instead of dairy milk, we use plant-based milk like almond milk or oat milk, which keeps the dough tender while still allowing the yeasted dough to rise beautifully. A small amount of vegan block butter or coconut oil adds richness and flavor without making the dough heavy.
The flavor is classic and comforting. Ground cinnamon, mixed spice, orange zest, and dried fruit create the familiar aroma that fills the kitchen when these buns bake. The final touch is a shiny apricot jam or maple syrup glaze brushed over the warm buns.
The traditional cross on top is made from a simple flour paste mixture. A piping bag helps keep the lines neat and defined while baking. The result is a tray of golden vegan hot cross buns that are soft, fragrant, and lightly sweet with just the right amount of spice.
Shopping List
For the Buns
- bread flour
- active dry yeast or instant dried yeast
- caster (superfine) sugar or coconut sugar
- ground cinnamon
- mixed spice
- orange zest
- lemon zest
- dairy-free milk such as almond milk or oat milk
- maple syrup
- vegan butter
- olive oil
- dried mixed fruit, dried cranberries, or raisins
- candied mixed peel (optional)
For the flour paste cross
- all purpose flour
- water
For the glaze
- apricot jam or maple syrup
- orange juice
Instructions: How to Make Vegan Hot Cross Buns
Prepare the Yeast Mixture
Warm the plant milk until it is lukewarm, not hot. Stir in the maple syrup and sprinkle the active dry yeast on top. Let the mixture sit for about 5 to 10 minutes until it becomes slightly foamy.
Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, caster sugar, ground cinnamon, mixed spice, orange zest, and lemon zest.
Add the yeast mixture, vegan butter, and olive oil. Mix on low speed until a soft dough forms.
Knead the Dough
Increase the mixer speed slightly and knead the dough for about 8 to 10 minutes until smooth and elastic. If mixing by hand, knead on a lightly floured surface for about 10 minutes.
Add the dried fruit and candied peel during the final minute of kneading.
First Rise
Transfer the dough to a lightly oiled bowl. Cover with a damp tea towel and allow it to rise in a warm place for about 1 to 1½ hours or until doubled in size.
Shape the Buns
Punch down the dough and divide it into 12 equal pieces. Roll each portion into a smooth ball and place on a parchment paper-lined baking tray or baking sheet.
Cover again with the damp tea towel and allow them to rise for another 30 to 40 minutes.
Pipe the Crosses
Preheat the oven to 375°F.
Mix the flour and water to create a smooth paste. Transfer the mixture to a piping bag and pipe the classic cross pattern across the buns.
Bake the Buns
Place the baking tray in the oven and bake for 18 to 22 minutes until the buns are golden brown. The internal temperature should reach about 190°F when checked with a probe thermometer.
Brush With Glaze
Warm the apricot jam with orange juice in a microwave-safe bowl until slightly runny. Brush the glaze over the hot buns and transfer them to a wire rack to cool.
Why This Vegan Hot Cross Buns Recipe Works
This recipe keeps the structure of a traditional enriched yeasted dough but swaps dairy ingredients for plant-based alternatives that behave similarly during baking.
Bread flour provides the strong gluten structure needed for soft, fluffy buns. The gluten develops during kneading and traps air from the yeast, creating light and airy rolls.
Plant milk provides moisture while still allowing the yeast to activate properly. Vegan butter adds richness and flavor without interfering with the rise.
The balance of citrus zest, spices, and dried fruit gives the buns their familiar aroma and flavor profile. The quick flour paste cross bakes into the top of the buns, keeping the traditional look that makes hot cross buns so recognizable.
Variations to Try
Use spelt flour Swap part of the bread flour with spelt flour for a slightly nutty flavor and softer crumb.
Make gluten-free buns Use a gluten-free flour blend designed for yeasted baking and follow a gluten-free conversion guide for best results.
Add stem ginger Chopped stem ginger adds a warm spicy kick that pairs beautifully with cinnamon and citrus.
Use a citrus glaze Replace the apricot jam with a homemade sticky citrus maple glaze made with maple syrup and orange juice.
Try sourdough hot cross buns Replace the yeast with an active sourdough starter and extend the fermentation time.
Tips to Keep It Fresh
Freshly baked vegan hot cross buns are best enjoyed the day they’re made, but they store surprisingly well. Allow the buns to cool completely before storing them in an airtight container at room temperature. They’ll stay soft for about two days. If they start to firm up slightly, a quick warm-up in the microwave or toaster oven brings them back to life.
These buns also freeze well. Place cooled buns in a freezer-safe bag and freeze for up to two months. When ready to eat, thaw and warm gently in the oven to restore their soft texture.
Vegan Hot Cross Buns
Equipment
- Stand mixer with dough hook (optional)
- Mixing Bowls
- Baking tray or baking sheet
- Parchment paper
- piping bag
- wire rack
- Microwave-safe bowl
- Probe thermometer (optional)
Ingredients
- 4 cups white bread flour
- 2¼ teaspoons active dry yeast
- ¼ cup caster (superfine) sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 cup almond milk or other plant milk
- ¼ cup maple syrup
- ¼ cup vegan butter
- 1 tablespoon olive oil
- 1 cup dried mixed fruit or dried cranberries
- 2 tablespoons candied mixed peel
Cross Mixture
- ½ cup all purpose flour
- 5 tablespoons water
Glaze
- 3 tablespoons apricot jam
- 1 tablespoon orange juice
Instructions
- Warm the plant milk until lukewarm and stir in the maple syrup. Sprinkle the yeast on top and let sit for 5 to 10 minutes until foamy.
- In a large bowl or stand mixer, combine the bread flour, sugar, cinnamon, mixed spice, orange zest, and lemon zest.
- Add the yeast mixture, vegan butter, and olive oil and mix until a soft dough forms.
- Knead the dough by hand or using the dough hook of an electric mixer for about 8 to 10 minutes until smooth and elastic. Add the dried fruit during the final minute of kneading.
- Place the dough in a lightly oiled bowl, cover with a damp tea towel, and allow it to rise for about 1 to 1½ hours until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet.
- Cover the buns with the damp tea towel and allow them to rise again for 30 to 40 minutes.
- Preheat the oven to 375°F.
- Mix the flour and water to form a smooth paste and transfer it to a piping bag. Pipe crosses over the tops of the buns.
- Bake for 18 to 22 minutes until golden brown.
- Heat the apricot jam with orange juice until runny and brush the glaze over the hot buns.
- Transfer the buns to a wire rack and allow them to cool slightly before serving.
To wrap it up, vegan hot cross buns are a wonderful baking project for spring. They’re soft, fragrant with citrus and spice, and filled with chewy dried fruit. Best of all, they show how easy it is to recreate traditional recipes using simple plant-based ingredients.
Bake a batch for Good Friday, a weekend brunch, or anytime you want a warm homemade treat. Once you taste them fresh from the oven, you may decide they deserve a place in your baking routine all year long.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Why are hot cross buns traditionally eaten on Good Friday?
Hot cross buns are traditionally eaten on Good Friday as part of British Easter traditions. The cross on top represents the crucifixion of Jesus, and the spices inside the buns are said to symbolize the spices used during the burial.
Can hot cross buns be made vegan?
Yes, hot cross buns can easily be made vegan by replacing dairy milk with plant-based milk and using vegan butter instead of traditional butter. The dough still rises well and keeps the same soft texture.
Why are my hot cross buns not fluffy?
Hot cross buns may turn out dense if the dough wasn’t kneaded long enough or if the yeast was inactive. Proper kneading develops gluten and allows the buns to rise into soft yeasted rolls.
What dried fruit goes in hot cross buns?
Traditional hot cross buns usually contain raisins or currants. Many modern recipes also use dried cranberries, mixed dried fruit, or candied mixed citrus peel for additional flavor.
How long do hot cross buns last?
Hot cross buns typically stay fresh for about two days at room temperature in an airtight container. They can also be frozen for up to two months and reheated when ready to serve.
