Tokyo Lamington has brought back their now-signature Easter switch-up, the Hot Cross Lamington, and the Lamington Hot Cross Bun. For the former, spiced sponge encases cream dotted with fruit, with the whole thing dipped in cinnamon white chocolate and topped with a white choc cross. The latter takes a classic hot cross bun, coats it with chocolate and sprinkles coconut on top for good measure. This year, Tokyo Lamington has also expanded their range with a grown-up collaboration with Benriach distillery. The Scotch Cross Bun keeps things classic, with a sticky Scotch whisky glaze, while the The Scotch Caramel Easter Lamington goes all-out with chocolate sponge, filled with choc mouse, caramel whisky whip and a coating of dark chocolate. Newtown and Marrickville, Sydney, and Carlton, Melbourne; tokyolamington.com

Tiara Sucipto and the team at Parramatta Road bakery Pantry Story have lived up to their reputation for creating fantastical bakes this Easter, with the Hot Cross Sofa Croissant. A croissant loaf meets hot cross bun meets sofa (?), the shape is inspired by the joy of sitting down and slowing down at Easter. It might look fun, but its seriously decadent, with a filling of chocolate brownie, hazelnut ganache and chocolate ganache. Double down and pick up one of their cult Asian-inspired pies, and earn that stint on the sofa. 336 Parramatta Rd, Stanmore; pantrystory.com.au

Humble by name, but mighty in craft, Humble Bakery has intensified its quest to nail the perfect hot cross bun with a fluffy, spiced dough, plumped raisins, sultanas, apricots and cranberries and a sticky glaze so glossy you can see your face in it. Rock up just after 7am weekdays and 8am weekends to get them literally while they’re hot, with the bakery crews pulling them out of the ovens daily until April 6. If you miss out on pre-orders, the Surry Hills store is baking all Easter long weekend, from 8am to 1pm. Shop 2, 50 Holt Street, Surry Hills, 16-20 Loftus Lane, Circular Quay and Shop 1/333 Kent St, Sydney; humblesydney.com.

Sure you could get your hot cross buns by their lonesome, even in a half dozen. But why would you, when there’s a 30-bun version? Alongside their usual six-packs, popular Manly super-deli Norma’s has rolled out the Hot Cross Bun Wheel, $68, with 30 mini buns, baked in house, designed to be torn apart at the table. Available in original with spiced fruit and as a chocolate version made with Belgian Callebaut chocolate chips, it’s your Easter brunch sorted (add on the optional whipped butter and thank us later). 74-78 The Corso, Manly; normasdeli.com

The equally creative offshoot of Gelato Messina, Shadow Baking, is back with the Hot X Scrolls. Part pain au raisin, part hot cross bun, the whorled laminated dough with its shattering crust is filled with vanilla custard and dried fruit. For chocolate obsessives, the chocolate version swaps out the candied fruit for lashings of dark chocolate. Pre-order for collection on April 5 from the HQ in Marrickville, Sydney, and April 6 from Darlinghurst in Sydney and Glenelg in Adelaide. Marrickville and Darlinghurst, Sydney, and Glenelg, Adelaide; shadowbaking.com

Baker Bleu has brought back its classic spiced hot cross buns, perfectly chewy and filled with plump fruit, plus its popular spin-off sour cherry & dark chocolate buns, now on offer at all Melbourne locations and at the Sydney outpost in Double Bay. New this year at Double Bay, and at Cremorne and South Yarra in Melbourne, is an iced hot cross bun latte and iced cherry choc drink, plus an exclusive hot cross bun soft serve at South Yarra. Various locations; bakerbleu.com.au

Loulou is putting its heart on its sleeve again this Easter, bringing back its Hot Heart Buns. In tribute to its French influences, the boulangerie and patisserie is making its Easter buns with a buttery brioche dough (and we mean buttery, with a reported 500g of butter for every 1 kg of flour used). The classic buns are filled with raisins and warm, mixed spices; the chocolate swaps the fruit for rich chocolate buttons, and the Chocolate Hazelnut comes piped with an indulgent baci-flavoured custard. Milsons Point and Sydney CBD; loulou.sydney

If a babka and a bun had a baby, it would look like this creation from Bondi-born bakery Lox in a Box. Based on the ever-popular babka loaf, the hand-twisted creation is made with the traditional sweet yeasted dough, studded with juicy fruit and braided before baking, then topped with a glossy glaze and a non-traditional cross. For the lead-up and over Easter, Lox in a Box will also be serving wedges in house, toasted and served with a generous wodge of butter and plum compote. Babcia would approve, maybe… Bondi, Marrickville, and Coogee; loxinabox.com.au

Successful Sydney bakery Sonoma might top its Not Cross Buns with a non-traditional ‘S’, but its delivery is textbook. Soft and tear-apart, the buns are filled with plump raisins, cranberries, apricots and candied orange, and finished off with a sweet, sticky glaze infused with Sonoma coffee and spices. Sonoma recommends taking them up a notch by creating an ice cream sandwich, with a dollop of ice cream drizzled in Sonoma’s Salted Caramel Sauce. Various locations; sonomabakery.com

You won’t be cross at the lack of the cross on the buns by revered baker Nadine Ingram. The Florentine-style Easter buns are crafted from brioche infused with cardamom, with sherry-soaked currants and rosemary folded through the dough, dusted with sugar flavoured with orange, cinnamon and still more rosemary. 53 Riley Street, Woolloomooloo; flourandstone.com.au.

Cafe Margaret is breaking bread this Easter with a new in-house hot cross bun offering. Pillowy soft and filled with spiced fruits, the dough is infused with cardamom, cinnamon, cloves, candied orange and aromatic Earl Grey tea. Do as Neil Perry does, and lather it thickly with butter (Perry prefers CopperTree Farms) and top it off with the chef’s secret final flourish – a sprinkle of sea salt. 30-36 Bay St, Double Bay; margaretdoublebay.com