These Gluten Free Hot Cross Buns are everything you miss--soft tender bread studded with currants and a hint of cardamom with that classic cross on top. Serve warm with the perfect Easter brunch!

Gluten Free Hot Cross Buns were originally posted on March 25, 2021 and have been updated with all new photos, including step-by-step photos, a new long-form video, and more tips and tricks for recipe success.
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We never really had hot cross buns growing up around Easter. I think the first time I tried one was in my mid 30's. It instantly became one of my favorite holiday breads, so I knew I was going to include it on the blog. I like to eat them warm, split open with butter in between.
What are Hot Cross Buns?
A hot cross bun is a slightly sweet, slightly spicy, fruity roll that has a cross piped on top. It kinda reminds me of a cinnamon roll without the spiral. Hot cross buns symbolize and remind Christians of the cross Jesus died on. They also mark the end of Lent.
There are two ways to make the cross on top of the buns. One is by using a thinned down "dough" of sorts and the other is using a thick powdered sugar icing. My preference is icing as it tastes better and has a better texture (the baked "dough" can often get tough and hard).
What You'll Need
- Kim's gluten free bread flour blend - there really is no substitute for my bread flour blend. That's why I worked so hard on creating it (I was fed up trying to make gf breads using store bought blends that didn't work).
- Sugar - this time around I made my rolls with brown sugar for a little deeper flavor, but feel free to use granulated. There is a lot of sugar in this recipe. Much of the sugar is food for the yeast, but it also plays another role of tenderizer. The dough, and therefore, the resulting rolls, will not be as tender and soft if you decrease the amount of sugar.
- Milk - I use whole milk, but you may also use a dairy-free milk alternative.
- Butter - vegan butter, shortening, or coconut oil may be used for dairy free, but I would not use any other oil that is not solid at room temperature as it will change the consistency of this dough. For a dough without any dairy/butter, try my gf challah dough.
- Eggs
- Raisins or currants - I've used both raisins and currants and it didn't really make a difference. Use what you have.
- Spices - the most important spice in hot cross buns, in my opinion, is cardamom. But I also add cinnamon, nutmeg, and a little bit of allspice. Feel free to make it your own and use what spices you love.
let's make hot cross buns!
- Step 1: Pour boiling water over raisins in a small bowl; let soak for one hour and drain well.
- Step 2: Place all dough ingredients in the bowl of a stand mixer and mix on medium high for 5 minutes.
- Step 3: Scrape dough into the center of the bowl, cover, and refrigerate (cold proof) overnight.
- Step 4: Remove risen dough from fridge and knead on a well-floured surface until smooth.
- Step 5: Divide dough into 12 equally-sized pieces (I prefer to use a scale for precision).
- Step 6: Roll each dough piece into a smooth, round ball (see video for more in depth details).
- Step 7: Slide bench scraper under dough ball to release it from the surface.
- Step 8: Place each dough round in a greased 9 by 13-inch baking pan (or similarly sized baking dish). Cover and let rise until nearly doubled in size.
- Step 9: Cut a cross into the top of each bun and bake for 25-30 minutes, or until golden brown and split open.
- Step 10: Immediately brush rolls with apricot glaze.
- Step 11: Mix together icing ingredients and pour into a piping bag.
- Step 12: Pipe glaze into crosses cut into each bun.
Prefer To Watch?
Hot Cross Buns FAQs
A hot cross bun is a slightly sweet, slightly spicy, fruity roll that has a cross piped on top. Hot cross buns symbolize and remind Christians of the cross Jesus died on and are typically eaten on Good Friday. They also mark the end of Lent.
Yes, you can pick any type of dried fruit you personally gravitate towards. I like raisins and apricots, but feel free to make them your own.
These buns will keep well, covered, at room temperature for up to 4 days. If desired, microwave each individual bun for 10-15 seconds to warm slightly before serving.
more gluten free bun and roll recipes
- gluten free resurrection rolls
- gluten free orange rolls
- gluten free brioche buns
- gluten free Chocolate sweet rolls
- gluten free kolaches
- gluten free crusty french rolls
- pillowy soft gluten free dinner rolls
- gluten free potato buns
Why is this recipe only in grams?
When it comes to gluten free bread baking, or any baking for that matter, it is really essential to have the proper measurements for each ingredient. The only way to assure this is by weight and not volume. One person's cup measurement could be a little different than another person's. By weighing ingredients, every person will always get the same exact ingredient amounts, which makes for better baking overall and easier troubleshooting if something goes wrong.
If you think you'll be missing out on hot cross buns for Easter this year, think again! This gluten free version is the REAL deal! Buttery soft buns packed with fruit and flavored with warm spices, no one will know they're gluten free.
Gluten Free Hot Cross Buns
Ingredients
Dough
- 360 milliliters whole milk (dairy free may be substituted)
- 10 grams whole psyllium husks (or 7g psyllium husk powder)
- 24 grams instant yeast
- 2 large eggs, at room temperature
- 169 grams butter, softened
- 200 grams light brown sugar
- 495 grams Kim's gluten free bread flour blend (a store bought blend will not give the same results)
- 7 grams (1¾ tsp) baking powder
- 6 grams kosher salt
- 1 cup raisins or currants
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Apricot Glaze
- ¼ cup (80g) apricot jam or preserves
- 1 tablespoon water, or more to reach desired (thin) consistency
Powdered Sugar Icing
- 1 cup (125g) powdered sugar
- 1-2 teaspoon milk, or more to reach desired (thick) consistency (dairy free may be substituted)
- 1 teaspoon vanilla extract
Instructions
Make Dough
- Place the raisins or currants in a small bowl. Add boiling water over the raisins to cover and let sit for one hour; drain.
- Add dough ingredients, in the order in which they are listed, into the bowl of a stand mixer (or a large bowl with a handheld mixer). Using the dough hook, mix on medium high for 5 minutes, scraping the bowl as necessary.
- Remove from the mixer, scrape the sides, and cover the bowl. Place bowl in refrigerator to cold proof and chill for at least 6 hours, preferably overnight.
- On a well-floured surface, knead dough until smooth, sprinkling more flour as necessary on your counter and the dough to prevent it from sticking (I use extra Kim's gluten free bread flour blend). Divide the dough into 12 equal portions about the size of a small orange or tangerine (about 4.5 ounces each) and roll each into a smooth ball (see blog post above for detailed photos or video). Place in a greased 9 by 13-inch baking pan about a half inch apart. Cover with plastic wrap and allow to proof in a warm place for about 1-1½ hours, or until the rolls have almost doubled in size.
- Preheat oven to 350° F. Using a bread lame or sharp paring knife, cut a cross into the tops of all the buns. Bake for about 25-30 minutes, or until the buns spring back when lightly touched and are golden brown.
Make Apricot Glaze
- While rolls are baking, make apricot glaze. Mix glaze ingredients in microwave-safe bowl and whisk until a thin glaze is obtained (adding more water as necessary).
- Remove rolls from the oven and immediately brush with the apricot glaze. Allow to cool for at least 10 minutes before adding icing crosses.
Make Powdered Sugar Icing and Finish Buns
- Stir together the icing ingredients until thick and smooth (it's best to use a spatula than a whisk for this task as the icing is too thick for a whisk). Fill a piping bag (or plastic baggie) with the icing and cut the tip off to where the opening is roughly ¼-inch thick. Pipe the cross into the cut indentations. Serve warm or at room temperature, with butter if desired.
- Buns will keep, well covered, at room temperature for 3-4 days. They can be easily reheated in the microwave for 15-20 seconds. If keeping longer, allow to cool completely before wrapping well and freezing for up to 3 months.
dianne says
Hi Kim
I've found is too much yeast in the buns.. taste too yeasty and horrible. I ended up with hives as it's too much yeast. I put only 2 teaspoons not tablespoons and now I can eat the buns and taste beautiful.
Jennifer says
This is my first try at these— AMAZING. I never thought I’d have another proper hot cross bun for Easter again, but these are easily as good as (possibly better than)(but I made really good hot cross buns!) the ones I made in the Times Before, when I could eat wheat bread.
I was a little puzzled by the first round of “dough,” which was more like a batter? I added a little more flour till it was slightly less liquid, and the result was good…I’d be grateful for guidance on the consistency before the first prove?
In any case—I’m in awe of your flour blends and recipes and YOU, and look forward to making much more amazing stuff!
Shari Monfred says
Hi Kim 🌻
Happy Easter. This is the fourth year that I am making your hot cross buns at Easter and I only had your multigrain bread flour blended, so I decided to use it and both my husband, who isn’t Celiac, and I said these are the best hot cross buns we have eaten. Don’t know what it is, but there’s something special about them. So thank you once again for these wonderful four blends and recipes. I use them for all our special and regular occasions and everyone that eats them can’t believe they’re gluten free and love them. You’re the best!!! Thanks again, can’t wait for new and amazing recipes!! Stay safe 🦋😊
Kim says
Happy Easter, Shari!!!!
Thank you so much for your kind words! I'm thrilled to hear that the multigrain flour works so well with these rolls (I will have to try them myself). I appreciate the support you've given me and my little blog all these years and I hope I can continue to create recipes we all enjoy 🥰🥰🥰
Saga says
I'm so happy I found your recipes! In 15 years I have never found a good gluten free recipe for St. Lucia buns and have really missed the wonderful tradition of enjoying them in December so when I saw your hot cross bun recipe I decided to try making it into the traditional Lucia bun shapes. It worked beautifully! I mean absolutely perfect, in shaping, texture, and in flavor! I increased the cardamom amount to about 1 1/4 tsp. and nixed the allspice. I can't eat dairy so I substituted almond milk with some vegan cream for the whole milk, rice protein powder instead of whey protein isolate in the flour mixture and EarthBalance margarine instead of butter. I decided on marmalade for the glaze (the orange flavor with the cardamom is lovely) and sprinkled pearl sugar lightly on top. Such tender, delicious buns and so easy to make. Thank you very, very much, now I can rejoin this precious family tradition!
Cyd says
This is my first go at using yeast (other than packaged mixes). I bought all the ingredients for your bread dough, weighed everything, the dough rose beautifully both times and I left it in fridge overnight after first rise. They looked just like your picture! But! I’m not sure went I went wrong, but I found them a bit heavy. I ended up with 14 buns instead of 15 so they were just slightly larger. I baked for 25 minutes and they were done, but more like a heavy bread texture. Maybe this is how they should be? Next time, I will add a bit more sugar and more raisins. I love that you provide videos with your recipes!! Lifesaver!
Rhianna Waterhouse says
Best GF hot cross bun recipe EVER!!
So excited to try your other recipes based off this experience, so impressed and so glad I found your website and YouTube channel. Next up - GF sourdough starter
Sylvia L Ranjel says
Hi I made these today. The bread has a good consistency but it was not sweet at all. It tasted kind of like a dinner roll with a sweet topping. I've never had them before so idk what to expect. I'm wondering if I made a mistake with the sugar amount, I could also really taste and smell the yeast.
Kim says
They should be pretty sweet. Did you use my flour blend? How long did you ferment the dough for?
Sylvia L Ranjel says
I let it rise for 1 1/2 hours then in fridge for 3 1/2 and in freezer for like 20 minutes. I'm thinking I must've only added half a cup of sugar maybe, I was in a rush so that's probably what happened. I just wanted to make sure they are supposed to be sweet. My son liked it anyways, he loves all the recipes I've made of yours. Next time I'll do better planning
Jessica says
I love this recipe! In general when you give a temperature in F is this in a fan forced oven? I am in Australia so I swap to °C but I am never sure if I should subtract 10° for the fan or not - as most ovens are fan forced here 😁
Kim says
Good question! It is not fan assisted as most ovens here in the US aren't fan assisted.
Leanne says
Hi Jessica, I'm in Aus too - I just made these and they ended up a little too brown in my fan-forced oved. Next time I'll definitely reduce the temperature a little.
Leanne says
Hi, I'm so excited to bake these on Sunday for our traditional Easter breakfast and will pop back with a review. Not sure they should be labelled "American Cuisine" though. 😉 https://www.gourmettraveller.com.au/news/food-and-culture/the-history-of-the-hot-cross-bun-15667
Kim says
Good point, and thanks for pointing that out. I think when I first made them, I didn't really know where they were from. I should have researched it at the time.
I will correct it right now. Thanks again 😍
Leanne says
Oh nooooo! Ended up making them a day early...couldn't wait ... but in my excitement I forgot to put the eggs in🤦♀️...BUT they are still delicious, fluffy, and glossily gorgeous to look at. I wonder if I'd added the eggs if they would have had that more 'brioche' flavour and texture? They also spread a little more than I expected when cooked, despite looking perfect and puffily round before I popped them in the oven. This will be my go-to Easter bun recipe. Really great flavours! Thanks Kim 🐰
Kim says
Yes, the eggs are crucial to the texture.
Cindy Herbert says
I made it! It is delicious 😋 oh em gee. I thought I messed it up because my dough was a bit more sticky when rolling so I had to add flour so it wouldn’t stick. Next time I’m adding some shredded coconut and nutmeg (I didn’t have any). Thank you Kim! 🙌
Kim says
Aweosme! So glad you liked them 🙂
Drew Jones says
Excellent recipe! I only tweaked it in two ways due to necessity. 1. I did not have ground all spice...thought I did but didn't. I happened to have mace, so I used that. Worked great 2. I made the dough in my food processor. I don't have a stand mixer, not yet anyway, so the internet...specifically Cooks Illustrated...helped with adapting to the food processor. Very quick and easy.
It was like real bread. You all will know what a complement that is. I am not GF but my wife is. I do all the cooking and have adapted everything just fine. Baked goods and bread though seemed a bridge to far and we have made due with store bought. Not any more. This site is a great resource and it has given me the tools to make much much more than awesome Hot Crossed Buns...I am diving in with both feet...thank you, thank you...THANK YOU!
Kim says
Awe, thank YOU so much, Drew!!! That's so sweet of you to say, and I really appreciate the kind words 🙂 Your wife is a lucky woman!
Kathryn Lloyd says
Your creations look delicious!! I don't use eggs, but could probably use a flax egg in some of the recipes. Maybe I've missed seeing them, but I prefer not to use sugar (I sometimes use a bit of coconut sugar and use chocolate chips). I tend to use maple syrup. Wondering if you have recipes that fall into those categories.
Your site is Amazing and makes me wish I ate sugar! LOL
Kim says
Awe, thanks so much!! Yeah, unfortunately, I don't have any sugar free recipes. I have Celiac and eat gluten free because of that, not as a dietary choice. Therefore, my recipes are geared towards trying to recreate those things celiacs or gluten intolerant persons can no longer have. It's never been about creating recipes that are "healthier".
I think there are a couple of blogs (probably more than that) that are healthy alternatives to eating gluten out there. Against All Grain is one that comes to mind ☺
Deb Horns says
I just made these hot cross buns. I totally agree with Kara, above. The BEST EVER! I am extremely picky about gluten free food and this is not like gluten free food! Your bread flour blend is the best! ( and I have made many)! The gritty, dry texture of most g-f breads was no where to be found! Many thanks!
Deb Horns says
Hi Kim, It's me again. I just found the recipe I was asking about. It is in the sweet roll dough right above this! Dah! I thought it was in your flour mix. Thanks for working so hard to help make life a little sweeter for us gluten free-ers!
Deb Horns says
I think I heard you say in one of your videos on bread dough that "psyllium husks make all the difference" but I can't find your dough recipe that includes it. Where can I find that recipe?
Thanks!
Ellen says
I made these egg free! I substituted the egg in the dough for 1/4 cup of sweetened condensed milk and 1 Orgran egg free egg replacer egg and upped the baking powder to 2tsp ☺️
meko meko says
Thank you for this comment I was looking for info is anyone tried without eggs and here we go 🙂 i need to order egg replacer and i ll be making hot cross buns yayy!
Cindy herbert says
Hello. Can I use flaxseed meal instead of physillium husk?
Kim says
I don't think it works the same, but if you want to try that's up to you. I'm not knowledgeable enough about it to offer much info about it.
Cindy Herbert says
Thanks Kim. These looked so good that I wanted to try them right away! I end up buying the psyllium husk and everything for your flour blend on Amazon and I will be giving this recipe a go today🤗 I’m excited!
Kara Haakenson says
By far, hands down, the BEST Gluten Free Hot Cross Bun recipe EVER! I have been trying for over 10 years to re-create a GLUTEN FREE hot cross bun that wasn't a biscuit or a hockey puck when I was done and Kim's recipe absolutely delivered! These rose beautifully and didn't become dense or dry in the baking process. They not only looked like a bun but they actually tasted like one too! Thank you for all your hard work Kim in developing this recipe and sharing it with us! Happy Easter!
Kim says
Awe, thank you so much, Kara!!! I'm so glad you liked the buns and I really appreciate your kind words 😍 I hope you had a Happy Easter!
Dana says
Is physillium husk added for this recipe or a change to the sweet roll recipe? I’ve been making the cinnamon rolls without it.
Kim says
I still make my cinnamon rolls without it because they're perfect and I don't want to mess with them. That's why I didn't change the original recipe. If you'd like to add it to the cinnamon rolls, you can but it's not necessary.
Colour du Jour says
Looking for ideas to use your flour recipes but without the xantham gum. I finally figured out I am intolerant to xantham gum too. Is there anything I can sub? Thanks for your help
Kim says
You can leave the xanthan gum out of the flour blend and try just using the psyllium husk, such as in this recipe. You should get similar results 🙂
Maria Lick says
Can I use psylium husk powder instead of whole?
Kim says
Yes, but you'll need to reduce it to 1 1/2 tbsp (or 5.7 grams).
Deb says
I think there’s an error in this recipe. Do you mean 1/4 teaspoon rum extract or vanilla extract? 1/4 cup drinking rum? 1/4 cup seems excessive.
Thanks for yummy recipes!
Deb