Soft, fluffy, and filled with melty chocolate chips, these Chocolate Chip Hot Cross Buns are a sweet twist on the Easter classic! Spiced with cinnamon, cloves, and ginger, the dough is rich, fragrant, and perfectly balanced, with bursts of gooey chocolate in every bite. Topped with traditional flour crosses and brushed with a glossy sugar syrup while still warm, these buns are as beautiful as they are delicious.
Whether you’re baking them for Easter brunch or just craving a cosy homemade treat, this recipe delivers warm, pillowy perfection fresh from the oven—no dried fruit in sight!
Ingredients needed
These Chocolate Chip Hot Cross Buns are soft, spiced, and packed with melty chocolate—perfect for Easter, brunch, or a cosy weekend treat. With a fluffy interior and a shiny, sweet glaze, they’re just as fun to make as they are to eat!
- Dry yeast – The rising agent that gives your buns their fluffy texture. Activate it properly for best results.
- Warm milk – Feeds the yeast and softens the dough.
- Spices – Cinnamon, clove, and ginger bring warm, traditional hot cross bun flavour.
- Chocolate chips – A sweet substitute for dried fruit that melts slightly into the dough.
- Butter & egg – Enrich the dough and give it that soft, tender crumb.
- Flour & water paste – Forms the classic crosses on top of the buns.
- Sugar syrup – Adds gloss and a sweet finish, just like bakery-style buns.
Recipe tips & notes
Nailing homemade buns is all about the right timing, temperature, and texture. These tips will help every batch come out soft, fluffy, and bakery-worthy!
- Use warm (not hot) milk – It should feel just warm to the touch. Too hot will kill the yeast, and too cold the yeast won’t activate.
- Knead until smooth – A well-kneaded dough will feel stretchy and bounce back slightly when pressed. You will need to knead the dough for 10 minutes minimum.
- Check your rise – Dough rising time varies based on room temp—aim for doubled in size, not just by the clock.
- Space buns slightly apart – This helps them puff up next to each other and gives that signature pull-apart texture.
- Glaze while warm – The sugar syrup soaks in best when the buns are hot, giving them that shiny bakery look.
Substitutions & additions
These buns are super customisable, so you can tailor them to your taste or pantry!
- Chocolate chips – Use good quality milk, dark or white chocolate, or even a mix!
- Saltanas – For a healthier alternative, you can add fruits to the dough.
- Spices – Adjust spice levels to your liking, or add nutmeg for extra warmth.
- Flour – Regular plain flour can work in a pinch, but bread flour gives the best structure and chew. Plain flour can cause the dough to be more dense and less fluffy than bread flour.
- Instant yeast – This requires no activation; you can add it straight into the dough ingredients.
- Add-ins – For a twist, stir in orange zest, chopped dates, or toasted walnuts.
- Egg-free – Swap the egg with 2 tbsp Greek yoghurt or a flax egg (1 tbsp flax + 2.5 tbsp water) for an eggless version.
How to make this recipe
Making hot cross buns from scratch is easier than you think. With a few simple steps and some rise time, you’ll have a tray of pillowy buns ready to go!
Step 1
Combine yeast, 2 tsp sugar, and warm milk in a bowl. Stir and let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive.
Step 2
Add remaining sugar, flour, spices, salt, butter, egg, and chocolate chips. Mix until no dry patches remain and a sticky dough forms.
Step 3
Knead on a lightly floured surface for 10 mins until smooth and elastic. Add flour only if it is too sticky.
Step 4
Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled—about 30 mins to 1½ hours.
Step 5
Punch down dough and divide into 9 pieces. Roll into balls and arrange on a lined tray. Let rise again until puffy, about 30–60 mins.
Step 6
Mix flour and water into a paste. Pipe crosses over buns using a ziplock bag with the corner snipped. Pipe from corner to corner.
Step 7
Bake at 180°C for 25 minutes or until golden brown. They should sound hollow when tapped.
Step 8
Heat brown sugar and water until dissolved. Brush the buns while warm and allow to cool slightly before serving.
Chocolate Chip Hot Cross Buns
Ingredients
Bun Dough
- 2.5 tsp Dry yeast
- 83 g Caster sugar
- 282 ml Milk warmed
- 480 g Bread flour
- 1 tsp Cinnamon ground
- 1 tsp Cloves ground
- 1 tsp Ginger ground
- 1/2 tsp Salt
- 1 1/2 cup Chocolate chips
- 3 Tbsp Butter unsalted butter, melted and cooled
- 1 Egg small
Crosses
- 40 g Flour
- 40 g Water
Sugar Syrup
- 30 ml Water
- 30 ml Brown sugar
Instructions
- In a large mixing bowl, combine the yeast, 2 teaspoons of the sugar, and all the warm milk. Stir and let sit for 5–10 minutes until foamy.
- Add the remaining sugar, bread flour, spices, salt, melted butter, egg, and chocolate chips. Mix until a shaggy dough forms and all ingredients are fully incorporated.
- Lightly flour your bench and knead the dough for 10 minutes, or until smooth and elastic. It should feel soft but not sticky.
- Place the dough back into a greased bowl, cover with cling wrap, and let rise in a warm, draft-free spot until doubled in size (about 30 mins to 1½ hours).
- Knock the air out and shape the dough into a log. Divide into 9 equal pieces and roll into balls. Place onto a lined baking tray and let rest for 30–60 minutes, or until puffed up by around 75%.
- Mix flour and water into a thick paste. Spoon into a ziplock bag, snip the corner, and pipe crosses over the buns.
- Bake in a preheated 180°C oven for 25 minutes, or until golden brown on top.
- While warm, brush buns with sugar syrup for a glossy finish. Let cool slightly before serving.
Nutrition
Storage & reheating
These buns are incredible fresh, but they store and reheat well if you want to savour them over a few days!
Room Temp
- Store in an airtight container for up to 2 days. Warm slightly before serving.
Freezer
- Freeze buns (unglazed) in an airtight container for up to 2 months. Defrost and reheat before glazing.
Reheating
- Microwave for 10–15 seconds or warm in a low oven (160°C) for 5 minutes to refresh.
Recipe FAQs
Can I make the dough ahead of time?
Yes! You can make the dough the night before and let it slowly rise in the fridge overnight. This also enhances the flavour. The next day, bring it to room temperature before shaping and doing the second rise.
Why is my dough too sticky?
It’s normal for enriched dough like this to feel soft. If it’s unworkably sticky, add a little extra flour (1 tbsp at a time) during kneading, but try not to overdo it—a slightly tacky dough makes softer buns.
What if I don’t have a piping bag for the crosses?
A ziplock bag with the corner snipped off works perfectly. You can also use a teaspoon to drizzle the flour paste across the buns if needed.
Can I use instant yeast instead of dry yeast?
Yes—instant yeast can be added directly to the flour without needing to activate it in milk. Just be sure your milk is still warm to help it activate properly.
What can I serve them with?
These buns are delicious on their own, but also great sliced and toasted with a bit of butter, jam, or even Nutella. They’re perfect with a cuppa in the morning or afternoon.
Can I use plant-based milk?
Yes! Unsweetened oat, soy, or almond milk all work well. Just make sure it’s warmed slightly (not hot) to activate the yeast properly.
Can I swap the chocolate chips for fruit?
Absolutely. Swap in sultanas, raisins, dried cranberries, or chopped dates for a more classic take—just soak dried fruit in warm water for 10 minutes first so they don’t dry out the dough.