Whether you like yours traditional or fancy, fruit-free or free-form, sweet or savoury, easy or indulgent, we’ve got just the hot cross bun recipe you’re looking for this Easter. We won’t judge, even if you do prefer chocolate hot cross buns to the traditional fruit and spice filled. Keep the Easter spirit going for the long weekend with our essential collection of HCBs (hot cross buns).
Part traditional hot cross bun, part vanilla slice, this dessert mash-up is the ultimate Easter treat. It features a luscious homemade custard spiked with adults-only rum, sandwiched between fruity hot cross buns for a magnificent no-bake dessert that's perfect for your Easter long weekend.
Our best-ever hot cross bun recipe brings together a light and fluffy dough with sweet fruits and fragrant spices. This traditional recipe is easy to make, and the results speak for themselves. Just add lashings of butter and a cup of tea for the perfect Easter treat.
Forget about chocolate eggs – this indulgent savoury hot cross bun loaf is what you want the big bunny delivering this Easter.
"I was never a fan of hot cross buns, so I decided to make a bun that I love. I use plenty of fruit, the right amount of fresh spices and an enriched dough with butter and eggs. Even the glaze is a spiced brown sugar glaze, to give them that final soft, sweet and spicy taste. It took a few years to tweak and perfect, but we’ve been named as having the best hot cross buns in Melbourne a few times now, and I’m very proud and happy with this recipe." - Michael James
These vanilla and passionfruit hot cross buns will have you hoping Easter comes twice this year.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
What could possibly say "Easter" more than chocolate hot cross buns?
Your favourite glazed Easter buns get a spiced and boozed-up makeover! Slather them in a brown-sugar-and-rum-spiked butter for the ultimate finish.
Looks can be deceiving, as these ordinary-looking hot cross buns pack a total flavour punch.
These choc-raisin hot cross buns are the best way to kick off Easter, and the whole family will thank you for it.
The nostalgia of Arnott's classic coconut, jam and pink icing meets the warming spice of a hot cross bun. Our Iced VoVo hot cross buns aren't just for Easter – they're great for any time of year.
“I thought I was always a classic hot cross bun gal. But when I bent to peer group bun pressure (it’s a thing) at the shop one year, I fell in love with chocolate buns. Head over chocolate chip. The orange in the dough keeps the dough fresh and citrussy without needing to add polarising mixed peel. Choc on!” - Natalie Paull
“Hot cross bun meets cinnamon scroll! With all the flavours of Easter plus cinnamon richness, this brings together two all-time favourites… Once you’ve tried it, it will be hard to go back to one without the other.” – Anneka Manning. You’ll need a 24cm springform pan for this recipe. We love this served warm from the oven, but you can cool to room temperature on a wire rack, if you prefer.
“This is the best way to use up any leftover, stale hot cross buns. Rich in chocolate flavour, a generous drizzle of cream is all it needs to serve!” – Anneka Manning. Dial up the choc by swapping out traditional fruit buns for choc-chip. You’ll need a 18cm x 30cm x 8cm (2.5L capacity) baking dish for this recipe.
“These soft, squishy buns embody the feeling of autumn – earthy flavours, warming spices and the comfort we all look for as the weather cools. Don’t skip the whipped brown sugar butter – it truly is a revelation when teamed with these rolls!” – Anneka Manning
Sorry, sultanas. The only thing that could possibly make hot cross buns better is figs. Oh, and this cinnamon butter is to die for.
