Gluten-Free Hot Cross Buns Recipe for Soft, Spiced Easter Buns

Learn how to make gluten-free hot cross buns from a spiced yeast dough dotted with plump raisins and finished with a simple icing cross. These traditional buns are a delicious addition to Easter or any brunch. This recipe yields a small batch of eight rolls and can be doubled. Dairy-free alternatives are noted in the ingredients.

Gluten-free hot cross buns can be hard to find in stores, but they are easy to make at home. This version uses the same slightly sweet, enriched dough found in my gluten-free dinner roll recipes and adds warming spices, raisins, and a sweet icing cross. The texture sits somewhere between a soft dinner roll and a cinnamon-raisin bun — tender, lightly spiced, and best served warm.

Ingredients

Most ingredients are pantry staples, so you can bake these any time.

• Gluten-free flour blend: 1 1/2 cups — a reliable blend will give the best texture. (Examples used in testing included Fioreglut or Cup4Cup.)
• Potato flour: 2 tablespoons — note this is potato flour (not potato starch).
• Psyllium husk powder: 1/2 tablespoon — helps the dough hold together and improves structure.
• Instant yeast: 1/2 tablespoon — also labeled rapid-rise or bread machine yeast. If using active dry yeast, dissolve it in the warm milk first.
• Salt: 3/4 teaspoon.
• Spices: 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice (or substitute 1 1/4 teaspoons apple pie spice for a blend).
• Milk: 3/4 cup — use dairy-free milk if you prefer.
• Brown sugar: 1/3 cup.
• Butter: 2 tablespoons (substitute oil or vegan butter for dairy-free).
• Eggs: 1 egg for the dough, plus 1 additional egg for brushing (egg wash). For egg-free, try a plant-based egg substitute for brushing though results may vary.
• Vanilla: 1/4 teaspoon.
• Raisins: 1/2 cup (or substitute currants).

Icing

• 1/2 cup powdered sugar
• 2 teaspoons milk or orange juice (or non-dairy milk)
• 1/4 teaspoon vanilla

Equipment

A stand mixer with a paddle attachment makes mixing easier because the dough is thick and benefits from two minutes of mixing to become smooth. A mixer is recommended but not strictly required; you can mix by hand, though it will take more effort. A 9×5-inch loaf pan or similar-sized dish works well for eight rolls.

How to Make Gluten-free Hot Cross Buns

These buns are straightforward and require just one rise, so you can finish them in under two hours.

Overview of the process:

1. Combine dry ingredients in the mixer bowl.
2. Warm milk with brown sugar and butter, then add to the dry mix.
3. Add the egg, vanilla, and raisins and blend until the dough is smooth and thick.
4. Divide the dough into eight portions and shape into balls with greased hands.
5. Place in a greased loaf pan, cover, and let rise in a warm spot until doubled (about 1 hour).
6. Brush with egg wash and bake until deep golden brown.
7. Cool until just warm, then pipe icing crosses and serve.

Detailed Instructions

Make the dough

• Whisk together the gluten-free flour blend, potato flour, psyllium husk powder, instant yeast, salt, cinnamon, nutmeg, and allspice in the mixer bowl.
• In a microwave-safe cup or small saucepan, combine the milk, brown sugar, and butter. Heat until the butter melts and the mixture is around 120°F (warm, not hot). Stir to combine.
• With the mixer on low, slowly pour the warm milk mixture into the dry ingredients. Add the egg, vanilla, and raisins and increase to medium speed. Mix for 2 minutes until the dough is thick and smooth.
• Use a 1/4-cup scoop or divide the dough on greased parchment into eight portions. With greased hands, roll each portion into a ball and arrange them in a greased loaf pan.
• Cover and let the pan rest in a warm spot for about 1 hour, or until the rolls have doubled in size.

Bake the rolls

• Preheat the oven to 350°F (175°C).
• Beat one egg and brush the tops of the risen rolls with the egg wash.
• Bake for 25–30 minutes, until the tops are a deep golden brown.
• Allow the rolls to cool until just warm.
• Whisk together the powdered sugar, milk (or orange juice), and vanilla. Put the icing into a small plastic bag or piping bag, snip a small corner, and pipe crosses on each bun.
• Serve warm.

Make-Ahead Instructions

• Prepare and shape the rolls, then let them rise in the pan for 1 hour.
• Cover and refrigerate the pan overnight.
• When ready to bake, remove the pan from the fridge while the oven preheats, then bake as directed.

Notes & tips

• Flour choice matters: a reliable commercial blend gives the best texture. Fioreglut and Cup4Cup were tested; results vary slightly between blends.
• If you need dairy-free, use a non-dairy milk and a vegan butter or oil substitute. The buns will still turn out tender.
• For a citrus twist, swap the milk in the icing for orange juice to give a traditional orange-scented cross.
• These buns freeze well. After baking and cooling, wrap individually or store in an airtight container and freeze up to 2 months. Thaw and warm before serving.

Related Recipes

If you enjoy these buns, try other gluten-free breads and rolls for more baking ideas.

If you make this recipe, leave a comment and rating to share how it turned out.

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