Spiced Fruitless Hot Cross Buns

If you ask me, hot cross buns without the fruit are actually better.

These soft, spiced buns make a perfect Easter breakfast or anytime treat when you’re craving something warm and comforting. The mix of cinnamon and mixed spice gives them that classic flavor without any raisins or candied peel getting in the way.

They’re made with a simple yeast dough that rises beautifully, then topped with the signature cross made from a basic flour paste. A quick brush of apricot jam while they’re still warm gives them a nice shine.

It’s a crowd-pleasing recipe that works for anyone who loves the taste of hot cross buns but could do without the dried fruit.

What Kind of Flour Should I Use?

For hot cross buns, you’ll want to use all-purpose flour or bread flour for the best results. Bread flour has a higher protein content, which means it’ll give you a slightly chewier, more substantial bun with better structure. All-purpose flour works perfectly fine too and will give you a softer, more tender crumb. Whatever you choose, make sure your flour is fresh – old flour can affect how well your dough rises and the overall flavor of your buns. If you’re measuring by cups rather than weighing, spoon the flour into your measuring cup and level it off instead of scooping directly from the bag, which can pack it down and throw off your measurements.

Options for Substitutions

While hot cross buns have some key ingredients you’ll want to keep, there’s still room for a few swaps:

• Yeast: Active dry yeast and instant yeast work equally well here. If using active dry, just remember to proof it in warm milk first. Instant yeast can go straight into the dry ingredients.
• Milk: Any milk works – whole, 2%, or even plant-based options like almond or oat milk. Just make sure it’s warmed to about body temperature before adding the yeast.
• Bread improver: This ingredient helps with texture, but if you don’t have it, you can leave it out. Your buns will still turn out great, just maybe slightly less fluffy.
• Spice: Mixed spice is traditional, but you can make your own blend with nutmeg, allspice, and a pinch of cloves. Or just use extra cinnamon if that’s all you have.
• Butter: Margarine or coconut oil can replace butter in the same amount. The flavor will be slightly different, but the texture will be similar.
• Apricot jam: Any smooth jam works for the glaze – try peach, orange marmalade, or even honey thinned with a bit of water.

Watch Out for These Mistakes While Baking

The biggest mistake when making hot cross buns is using milk that’s too hot, which can kill the yeast and leave you with dense, flat buns – aim for lukewarm milk around 100-110°F, or just warm to the touch.

Another common error is not kneading the dough long enough, so make sure you knead for the full 8 minutes until the dough becomes smooth and elastic, which develops the gluten needed for that soft, fluffy texture.

When piping the crosses, mix your flour paste to a thick consistency similar to toothpaste – too thin and it will spread and disappear during baking, too thick and it won’t pipe smoothly.

Finally, don’t skip brushing the glaze on while the buns are still hot from the oven, as this is when they’ll absorb it best and develop that signature shiny, sticky top.

What to Serve With Hot Cross Buns?

Hot cross buns are perfect on their own, but they’re even better when you slather them with butter while they’re still warm from the oven. I love serving them for breakfast or brunch alongside a cup of tea or coffee – the spiced flavor really pairs nicely with a strong English breakfast tea. You can also toast them up the next day and spread on some cream cheese, honey, or your favorite jam for a quick snack. If you’re serving them for a holiday brunch, they go great with scrambled eggs, fresh fruit, and maybe some crispy bacon on the side.

Storage Instructions

Store: Keep your hot cross buns fresh in an airtight container or bread bag at room temperature for up to 3 days. They’re best enjoyed within the first couple of days when they’re still soft and pillowy.

Freeze: These buns freeze really well for longer storage. Once they’re completely cool, wrap them individually in plastic wrap or pop them in a freezer bag, and they’ll keep for up to 3 months. Perfect for making a big batch ahead of time!

Warm Up: To bring your buns back to life, just warm them in a 300°F oven for about 10 minutes if they’re from the fridge, or 15-20 minutes if frozen. You can also slice them in half and toast them for a crispy edge with a soft center.

Estimated Nutrition

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

• Calories: 2700-2950
• Protein: 55-65 g
• Fat: 45-55 g
• Carbohydrates: 535-575 g

Ingredients

For the dough:

• 1.5 tbsp yeast (I use SAF-Instant Gold for sweet doughs)
• 3/4 cup sugar
• 1.75 cups milk (warmed to 110°F to activate yeast)
• 5 cups flour (I always use King Arthur bread flour for better rise)
• 3 tsp mixed spice
• 2 tbsp bread improver (makes the buns extra soft and fluffy)
• 3 tsp cinnamon
• 2 oz butter (softened to room temperature, about 70°F)
• 1 egg
• 1 tsp vanilla extract

For the crosses:

• 1/2 cup flour
• 1/3 cup water

For the glaze:

• 2 tbsp apricot jam (I prefer Bonne Maman for a smoother finish)
• 2 tbsp water

Step 1: Prepare the Dough Base and Activate the Yeast

• 1.5 tbsp yeast
• 2 teaspoons sugar
• 1.75 cups milk
• 5 cups bread flour
• 2 tbsp bread improver
• 3 tsp mixed spice
• 3 tsp cinnamon

In a large bowl, combine the yeast with 2 teaspoons of the sugar and the warmed milk (at 110°F).

Stir well and let this mixture sit for 5 minutes—this activates the yeast and ensures your buns will rise properly.

While this sits, in a separate large bowl, whisk together the 5 cups of bread flour, bread improver, mixed spice, and cinnamon to evenly distribute the spices throughout.

I always sift my spices with flour to avoid clumps that can create uneven flavor distribution in the buns.

Step 2: Mix and Knead the Dough

• yeast mixture from Step 1
• 1 egg
• 2 oz butter
• remaining sugar
• flour mixture from Step 1

Add the activated yeast mixture, egg, softened butter, and remaining sugar (about 1/2 cup plus 2 teaspoons) to the flour mixture.

Stir until a shaggy dough forms, then turn it out onto a floured surface and knead for 8 minutes until the dough becomes smooth, elastic, and slightly tacky.

The dough should spring back when poked and feel soft but not sticky—this development creates the tender crumb structure these buns are known for.

Step 3: First Rise

• kneaded dough from Step 2

Transfer the kneaded dough to an oiled bowl, cover it with a damp kitchen towel or plastic wrap, and place it in a warm spot (around 75-80°F works well) for 1 hour.

The dough should roughly double in size.

I like to place mine in a turned-off oven with the light on—it creates the perfect warm environment without any risk of overheating.

Step 4: Shape and Second Rise

• risen dough from Step 3

Once the dough has risen, gently punch it down to release excess gas.

Divide it into 12 equal pieces and shape each into a smooth ball by tucking the edges underneath.

Arrange the balls in a parchment-lined baking dish (roughly 9×13 inches), spacing them close together so they’ll touch when they rise—this helps them stay soft and connected.

Cover with a damp towel and let rise in a warm place for another 1 hour until they’re puffy and touching each other.

Step 5: Prepare the Oven and Pipe the Crosses

• 1/2 cup flour
• 1/3 cup water

About 15 minutes before the second rise finishes, preheat your oven to 200°C (about 390°F).

While the oven heats, prepare the cross paste by mixing the 1/2 cup flour with 1/3 cup water in a small bowl until you have a smooth, pipeable consistency.

Transfer this mixture to a piping bag fitted with a small round tip.

Once the buns have finished their second rise, pipe a cross on top of each bun in a quick, confident motion.

Step 6: Bake the Buns

• shaped and risen buns from Step 4

Place the buns in the preheated 200°C oven and bake for 20 minutes until they’re golden brown on top and the crosses are set.

The buns should sound slightly hollow when tapped on the bottom when done.

Step 7: Glaze and Cool

• 2 tbsp apricot jam
• 2 tbsp water
• baked buns from Step 6

While the buns are still hot from the oven, prepare the glaze by heating the apricot jam with 2 tablespoons of water in the microwave for 30 seconds, then stirring until smooth.

Brush this glaze generously over each hot bun—the heat will help the glaze set into a glossy finish.

Transfer the buns to a wire cooling rack and let them cool slightly before serving.

I prefer Bonne Maman jam because it has fewer seeds and creates a smoother, more elegant glaze on the finished buns.

Spiced Fruitless Hot Cross Buns

Delicious Spiced Fruitless Hot Cross Buns recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings 12 buns

Calories 2825 kcal

Ingredients

  

For the dough

• 1.5 tbsp yeast (I use SAF-Instant Gold for sweet doughs)
• 3/4 cup sugar
• 1.75 cups milk (warmed to 110°F to activate yeast)
• 5 cups flour (I always use King Arthur bread flour for better rise)
• 3 tsp mixed spice
• 2 tbsp bread improver (makes the buns extra soft and fluffy)
• 3 tsp cinnamon
• 2 oz butter (softened to room temperature, about 70°F)
• 1 egg
• 1 tsp vanilla extract

For the crosses

• 1/2 cup flour
• 1/3 cup water

For the glaze

• 2 tbsp apricot jam (I prefer Bonne Maman for a smoother finish)
• 2 tbsp water

Instructions

 

• In a large bowl, combine the yeast with 2 teaspoons of the sugar and the warmed milk (at 110°F). Stir well and let this mixture sit for 5 minutes—this activates the yeast and ensures your buns will rise properly. While this sits, in a separate large bowl, whisk together the 5 cups of bread flour, bread improver, mixed spice, and cinnamon to evenly distribute the spices throughout. I always sift my spices with flour to avoid clumps that can create uneven flavor distribution in the buns.
• Add the activated yeast mixture, egg, softened butter, and remaining sugar (about 1/2 cup plus 2 teaspoons) to the flour mixture. Stir until a shaggy dough forms, then turn it out onto a floured surface and knead for 8 minutes until the dough becomes smooth, elastic, and slightly tacky. The dough should spring back when poked and feel soft but not sticky—this development creates the tender crumb structure these buns are known for.
• Transfer the kneaded dough to an oiled bowl, cover it with a damp kitchen towel or plastic wrap, and place it in a warm spot (around 75-80°F works well) for 1 hour. The dough should roughly double in size. I like to place mine in a turned-off oven with the light on—it creates the perfect warm environment without any risk of overheating.
• Once the dough has risen, gently punch it down to release excess gas. Divide it into 12 equal pieces and shape each into a smooth ball by tucking the edges underneath. Arrange the balls in a parchment-lined baking dish (roughly 9x13 inches), spacing them close together so they'll touch when they rise—this helps them stay soft and connected. Cover with a damp towel and let rise in a warm place for another 1 hour until they're puffy and touching each other.
• About 15 minutes before the second rise finishes, preheat your oven to 200°C (about 390°F). While the oven heats, prepare the cross paste by mixing the 1/2 cup flour with 1/3 cup water in a small bowl until you have a smooth, pipeable consistency. Transfer this mixture to a piping bag fitted with a small round tip. Once the buns have finished their second rise, pipe a cross on top of each bun in a quick, confident motion.
• Place the buns in the preheated 200°C oven and bake for 20 minutes until they're golden brown on top and the crosses are set. The buns should sound slightly hollow when tapped on the bottom when done.
• While the buns are still hot from the oven, prepare the glaze by heating the apricot jam with 2 tablespoons of water in the microwave for 30 seconds, then stirring until smooth. Brush this glaze generously over each hot bun—the heat will help the glaze set into a glossy finish. Transfer the buns to a wire cooling rack and let them cool slightly before serving. I prefer Bonne Maman jam because it has fewer seeds and creates a smoother, more elegant glaze on the finished buns.