Classic Hot Cross Buns with Greek Yogurt

Hot cross buns might seem like something you’d only find at a fancy bakery, but they’re actually pretty easy to make at home.

This simplified version uses Greek yogurt instead of yeast, which means you can skip all that waiting around for dough to rise. The yogurt keeps everything moist and adds a nice tang that works well with the warm spices.

Cinnamon and nutmeg give these buns their classic flavor, while plump raisins add little bursts of sweetness throughout. A simple powdered sugar glaze forms the traditional cross on top.

They’re perfect for Easter brunch or really any morning when you want something a bit special without spending hours in the kitchen.

What Kind of Greek Yogurt Should I Use?

For hot cross buns, full-fat Greek yogurt is your best bet since it adds moisture and richness to the dough. If you only have low-fat or non-fat Greek yogurt on hand, it’ll still work, but your buns might be slightly less tender. Make sure you’re using plain Greek yogurt, not regular yogurt, as the thicker consistency is important for getting the right dough texture. If your yogurt has been sitting in the fridge and looks a bit watery on top, just give it a good stir before measuring it out to make sure everything is well combined.

Options for Substitutions

These hot cross buns are pretty forgiving when it comes to swaps:

• Greek yogurt: This is the key ingredient that makes these buns work, so don’t substitute it. The thick consistency of Greek yogurt is what helps create the right texture without yeast.
• Raisins: Not a raisin fan? Try dried currants, chopped dried cranberries, or even chocolate chips for a fun twist. You can also leave them out completely if you prefer plain buns.
• Cinnamon: Feel free to add other warm spices like nutmeg, allspice, or cardamom alongside the cinnamon. Start with 1/4 teaspoon of each if you want to experiment.
• Egg white: If you only have whole eggs, just separate one and save the yolk for another recipe. In a pinch, you can brush the tops with a little milk instead, though they won’t get quite as golden.
• Milk for icing: Any milk works here – dairy, almond, oat, or even water. You just need enough liquid to make the powdered sugar drizzle-able.

Watch Out for These Mistakes While Baking

The biggest mistake when making these hot cross buns is over-kneading the dough, which activates too much gluten and creates tough, dense buns instead of light and fluffy ones – stick to just 10 to 15 kneads as the recipe states.

Another common error is skipping the full 30-minute cooling time before piping the crosses, since warm buns will cause the icing to melt and run off instead of staying in neat lines.

Make sure your Greek yogurt is full-fat rather than low-fat or non-fat, as the extra moisture and richness helps create a tender crumb, and if your dough seems too sticky while kneading, resist the urge to add too much extra flour – a slightly tacky dough is actually what you want.

Finally, don’t overbake these buns or they’ll dry out quickly, so pull them from the oven as soon as they turn golden brown on top.

What to Serve With Hot Cross Buns?

Hot cross buns are perfect for Easter brunch or a cozy weekend breakfast, and they’re great on their own or with a few simple additions. I love serving them warm with a pat of salted butter that melts right into the soft, spiced bread. They also pair really well with a cup of hot tea or coffee, and if you want to make it feel more like a complete meal, serve them alongside scrambled eggs and fresh fruit. For an afternoon snack, try spreading a little cream cheese or your favorite jam on top – the tanginess works perfectly with the sweet, cinnamon flavor.

Storage Instructions

Store: Keep your hot cross buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed within the first couple of days when they’re still soft and fresh.

Freeze: These buns freeze really well for up to 2 months. I like to freeze them before adding the icing, then thaw and add the cross when I’m ready to serve. Just wrap them individually in plastic wrap and store in a freezer bag.

Warm Up: To bring back that fresh-baked feel, warm them in the microwave for about 15-20 seconds, or pop them in a 300°F oven for 5 minutes. If they’ve been frozen, let them thaw at room temperature first, then warm them up for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 18-22 g
• Fat: 3-5 g
• Carbohydrates: 135-150 g

Ingredients

For the dough:

• 1 1/4 cups flour (I always use King Arthur all-purpose flour)
• 2 1/2 tsp baking powder
• 2 1/2 tbsp sugar
• 3/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup greek yogurt (I prefer Fage 5% for a richer dough)
• 4 tbsp raisins (soaked in warm water for 10 minutes to keep them plump)

For the glaze:

• 1 egg white

For the icing:

• 1/4 cup powdered sugar (sifted to remove lumps)
• 1 tsp milk

Step 1: Prepare Mise en Place and Activate Oven

• 4 tbsp raisins
• 1/4 cup powdered sugar

Preheat your oven to 375°F and line a baking sheet with parchment paper.

While the oven heats, soak the raisins in warm water for 10 minutes to plump them up—this keeps them tender and flavorful in the finished buns.

Drain the raisins well before using.

Sift the powdered sugar into a small bowl to remove any lumps, which will make piping the crosses much smoother.

Step 2: Mix Dry Ingredients

• 1 1/4 cups flour
• 2 1/2 tsp baking powder
• 2 1/2 tbsp sugar
• 3/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

In a large mixing bowl, combine the flour, baking powder, sugar, cinnamon, nutmeg, and salt.

Whisk everything together thoroughly to distribute the leavening agent and spices evenly throughout the dry mixture.

This ensures even rise and consistent flavor in every bite.

Step 3: Combine Wet Ingredients and Form Dough

• dry ingredient mixture from Step 2
• 1 cup greek yogurt
• 4 tbsp raisins

Add the Greek yogurt to the dry ingredient mixture and stir until the ingredients come together into a shaggy, crumbly dough.

Fold in the drained raisins gently.

Transfer the dough to a lightly floured surface and knead 10 to 15 times until it becomes smooth and cohesive.

I find that Greek yogurt creates a tender crumb, so don’t overwork the dough—just enough to bring everything together.

Step 4: Shape and Prepare for Baking

• dough from Step 3
• 1 egg white
• 1 tsp milk

Divide the dough from Step 3 into 8 equal pieces and gently shape each into a ball.

Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.

In a small bowl, whisk together the egg white and milk to create an egg wash.

Brush each bun generously with the egg wash to give them a beautiful golden finish and slightly glossy appearance.

Step 5: Bake the Buns

Place the baking sheet in the preheated 375°F oven and bake for 25 minutes until the buns are golden brown on top and a toothpick inserted in the center comes out clean.

If using an air fryer instead, heat to 325°F and cook for 11 to 12 minutes, checking for doneness at the lower end of the time range.

Remove from heat and transfer the buns to a wire rack to cool for at least 30 minutes before decorating.

Step 6: Make Icing and Pipe Crosses

• sifted powdered sugar from Step 1
• 1 tsp milk

Once the buns have cooled completely, whisk together the sifted powdered sugar from Step 1 with the milk until you have a smooth, pipeable consistency.

Transfer the icing to a piping bag fitted with a small round tip (or use a small spoon for a rustic look).

Pipe a thin cross on top of each bun.

I like to let the icing set for a few minutes before serving so it firms up nicely and doesn’t smudge.

Classic Hot Cross Buns with Greek Yogurt

Delicious Classic Hot Cross Buns with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 8 buns

Calories 700 kcal

Ingredients

  

For the dough

• 1 1/4 cups flour (I always use King Arthur all-purpose flour)
• 2 1/2 tsp baking powder
• 2 1/2 tbsp sugar
• 3/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup greek yogurt (I prefer Fage 5% for a richer dough)
• 4 tbsp raisins (soaked in warm water for 10 minutes to keep them plump)

For the glaze

• 1 egg white

For the icing

• 1/4 cup powdered sugar (sifted to remove lumps)
• 1 tsp milk

Instructions

 

• Preheat your oven to 375°F and line a baking sheet with parchment paper. While the oven heats, soak the raisins in warm water for 10 minutes to plump them up—this keeps them tender and flavorful in the finished buns. Drain the raisins well before using. Sift the powdered sugar into a small bowl to remove any lumps, which will make piping the crosses much smoother.
• In a large mixing bowl, combine the flour, baking powder, sugar, cinnamon, nutmeg, and salt. Whisk everything together thoroughly to distribute the leavening agent and spices evenly throughout the dry mixture. This ensures even rise and consistent flavor in every bite.
• Add the Greek yogurt to the dry ingredient mixture and stir until the ingredients come together into a shaggy, crumbly dough. Fold in the drained raisins gently. Transfer the dough to a lightly floured surface and knead 10 to 15 times until it becomes smooth and cohesive. I find that Greek yogurt creates a tender crumb, so don't overwork the dough—just enough to bring everything together.
• Divide the dough from Step 3 into 8 equal pieces and gently shape each into a ball. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. In a small bowl, whisk together the egg white and milk to create an egg wash. Brush each bun generously with the egg wash to give them a beautiful golden finish and slightly glossy appearance.
• Place the baking sheet in the preheated 375°F oven and bake for 25 minutes until the buns are golden brown on top and a toothpick inserted in the center comes out clean. If using an air fryer instead, heat to 325°F and cook for 11 to 12 minutes, checking for doneness at the lower end of the time range. Remove from heat and transfer the buns to a wire rack to cool for at least 30 minutes before decorating.
• Once the buns have cooled completely, whisk together the sifted powdered sugar from Step 1 with the milk until you have a smooth, pipeable consistency. Transfer the icing to a piping bag fitted with a small round tip (or use a small spoon for a rustic look). Pipe a thin cross on top of each bun. I like to let the icing set for a few minutes before serving so it firms up nicely and doesn't smudge.