These soft, pillowy Vegan Hot Cross Buns are studded with tart dried cherries and little pockets of melted chocolate, bringing a modern twist to the traditional Easter treat. The orange zest and warm spices make your kitchen smell like a cozy bakery, and honestly, I could never go back to plain raisins after trying this version. They're surprisingly easy to make at home, even if you've never worked with yeast before, and the dough comes together beautifully without any eggs or dairy.
I first made these for a spring brunch with friends, and my best friend Jackeline couldn't believe they were vegan. If you're looking for more springtime treats, you might love my Easter Pie or these Key Lime Pie Bars for a bright, citrusy dessert. And if you're into baking with yeast, my Challah Bread Recipe is another favorite that's worth the rise time.
Why You'll Love These Vegan Hot Cross Buns
These Vegan Hot Cross Buns are soft and tender with a slight chew from the whole wheat flour. The dried cherries bring a fruity tang that balances the sweetness, and the chocolate chips melt into little pockets of richness. They smell incredible while baking, thanks to the cinnamon, nutmeg, and orange zest, and they're surprisingly simple to make, even though the rise time sounds long. You can prep the dough in the morning and have fresh buns by afternoon, or let the first rise happen in the fridge overnight.
These Vegan Hot Cross Buns bring all the cozy, spiced warmth of the traditional version with a fun twist of cherries and chocolate. They're perfect for Easter morning, weekend brunch, or any time you want your kitchen to smell like a bakery. If you're craving more springtime baking, try my Irish Apple Cake or Muddy Buddy Bars for something sweet and shareable.
Jump to:
- Why You'll Love These Vegan Hot Cross Buns
- Vegan Hot Cross Buns Ingredients
- How to Make Vegan Hot Cross Buns
- Substitutions and Variations
- Equipment For Vegan Hot Cross Buns
- How to Store Vegan Hot Cross Buns
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Vegan Hot Cross Buns with Dried Cherries & Chocolate
Vegan Hot Cross Buns Ingredients
Here's everything for soft, flavorful Vegan Hot Cross Buns with a glossy finish.
See Recipe Card Below This Post For Ingredient Quantities
For the Buns:
- Unsweetened soy milk: Activates the yeast and adds moisture without dairy. Warm it to 110°F for the best rise.
- Maple syrup: Sweetens the dough naturally and helps the yeast bloom. Divided between activating the yeast and flavoring the dough.
- Active dry yeast: Creates the light, airy texture. Make sure it foams before proceeding.
- Sunflower oil: Keeps the buns soft and tender. You can also use melted coconut oil or another neutral oil.
- All-purpose flour: Forms the base structure of the dough.
- Whole wheat flour: Adds a subtle nutty flavor and a bit of heartiness.
- Fine sea salt: Balances the sweetness and enhances all the flavors.
- Orange zest: Brings bright, citrusy notes that make these buns feel springy and fresh.
- Ground cinnamon: Adds warmth and a classic spiced flavor.
- Ground nutmeg: Complements the cinnamon with a cozy, aromatic touch.
- Vanilla extract: Deepens the sweetness and adds warmth.
- Almond extract (optional): Adds a subtle nutty flavor that pairs beautifully with cherries. You can skip it if you prefer.
- Dried sour cherries: Finely chopped for tart, fruity bursts. Dried cranberries work too.
- Mini vegan chocolate chips: Melt into little pockets of richness. Look for dairy-free brands like Enjoy Life.
For the Crosses & Glaze:
- All-purpose flour: Mixed with water to create the piping paste for the crosses.
- Water: Thins the flour paste to a pipeable consistency.
- Apricot jam: Brushed on warm buns for a glossy, lightly sweet finish. Warmed with a bit of water so it spreads easily.
How to Make Vegan Hot Cross Buns
These Vegan Hot Cross Buns come together in stages, but each step is simple and forgiving.
Make dough: Warm the soy milk and 1 tablespoon of maple syrup to 110°F, then pour it into your stand mixer bowl. Sprinkle the yeast on top, cover with a towel, and let it sit for 5 minutes until it gets foamy and bubbly. If it doesn't foam, your yeast might be old, so start over with fresh yeast. Once it's foamy, add the rest of the maple syrup, sunflower oil, both flours, salt, orange zest, cinnamon, nutmeg, vanilla, and almond extract if you're using it. Stir everything with a spatula until the dough starts to come together in a shaggy ball.
Knead dough: Attach the dough hook to your mixer and knead on medium speed for 4 minutes until the dough is smooth, soft, and slightly elastic. If you're kneading by hand, work it on a floured surface for 8 to 10 minutes. The dough should feel tacky but not sticky.
Add cherries and chocolate: Flatten the dough on your counter and scatter the chopped dried cherries and chocolate chips evenly over the surface. Roll it into a log and knead until the cherries and chocolate are mixed in throughout. This part can get a little messy with bits falling out, but just keep folding and pressing until everything is incorporated. It'll come together, I promise.
First rise: Grease a large bowl with sunflower oil, drop the dough ball in, and turn it so it's coated all over. Cover the bowl with a towel and set it somewhere warm for 2 to 3 hours, until the dough has doubled in size. I like to put mine in the oven with just the light on.
Shape and second rise: Preheat your oven to 350°F and line a baking sheet with parchment paper. Punch down the dough to release the air, then turn it out onto a floured surface. Roll it into a 16-inch log and cut it into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath, then arrange them on the baking sheet with a little space between each one. Cover and let them rise for another 1 ½ to 2 hours until they've puffed up and doubled again.
Pipe crosses: In a small bowl, whisk together the ½ cup flour and ½ cup water until smooth. If it's too thick to pipe, add a little more water until it's the consistency of thick pancake batter. Pour it into a squeeze bottle or a zipper seal bag with one corner snipped off, then pipe a cross on top of each bun.
Bake: Bake for 20 to 22 minutes, until the buns are golden brown and puffed. If you have a thermometer, the internal temp should be around 190°F. The crosses will firm up and turn slightly golden.
Glaze and cool: Heat the apricot jam and 2 teaspoons of water in the microwave for 15 seconds, then brush it over the hot buns as soon as they come out of the oven. The glaze soaks in a little and gives them a beautiful shine. Let them cool completely on a wire rack before pulling them apart.
Substitutions and Variations
- Milk: Use any plant-based milk you like. Almond, oat, or cashew milk all work well.
- Sweetener: Swap maple syrup for agave nectar or a mix of sugar and a bit of water.
- Dried fruit: Use chopped dried cranberries, raisins, or currants instead of cherries.
- Chocolate: Leave it out for a more traditional version, or use chopped dark chocolate instead of chips.
- Spices: Add a pinch of cardamom or allspice for extra warmth.
- Glaze: Use warmed marmalade or a simple sugar glaze instead of apricot jam.
Equipment For Vegan Hot Cross Buns
- Stand mixer (or bowl for hand kneading): Makes kneading easier, but you can knead by hand if you prefer.
- Squeeze bottle or zipper seal bag: For piping the crosses neatly.
- Microwave-safe bowl: To warm the jam glaze.
- Baking sheet: A standard half-sheet pan works perfectly.
- Parchment paper: Keeps the buns from sticking.
- Wire rack: For cooling the buns after baking.
- Thermometer (optional): Helps check doneness, though it's not essential.
How to Store Vegan Hot Cross Buns
Store cooled Vegan Hot Cross Buns in an airtight container or a zipper seal bag at room temperature for up to 3 days. They're best when fresh, but you can warm them in the oven or microwave for a few seconds to bring back that just-baked softness. For longer storage, freeze the buns in a freezer bag for up to 2 months. Thaw at room temperature and warm before serving.
Serving Suggestions
These Vegan Hot Cross Buns are delicious on their own, but here are a few cozy ways to enjoy them:
- Toasted with vegan butter: Slice them in half and toast until the edges are crispy. Spread with softened vegan butter and a drizzle of extra maple syrup.
- With tea or coffee: Serve warm with a cup of black tea or your favorite morning coffee for a simple, comforting breakfast.
- As part of a brunch spread: Set them out alongside fresh fruit, scrambled tofu, and a batch of Biscoff Brownies for a sweet finish.
- Topped with nut butter: Spread almond or cashew butter on a warm Vegan Hot Cross Buns for extra richness and protein.
Expert Tips
- Check your yeast: Make sure it foams after sitting in the warm milk mixture. If it doesn't, your yeast is dead and you'll need to start over with fresh yeast.
- Don't rush the rises: The dough needs time to develop flavor and texture. If your kitchen is cold, place the bowl in a turned-off oven with just the light on.
- Chop the cherries small: Larger pieces can poke through the dough or make shaping harder. Finely chopped fruit distributes more evenly.
- Use room temperature ingredients: This helps the dough come together smoothly and rise more consistently.
- Brush the glaze while hot: The warm Vegan Hot Cross Buns absorb the apricot glaze better, giving them that classic glossy finish.
- Space the buns properly: Leave a little room between each one on the baking sheet so they have space to rise and don't stick together.
FAQ
Which supermarket hot cross buns are vegan?
Some UK supermarkets like Tesco, Sainsbury's, and Waitrose carry vegan hot cross buns, usually labeled clearly. Always check the ingredient list for milk, butter, or eggs. Making them at home means you control exactly what goes in, and they taste so much fresher. My friend Jackeline says these homemade ones beat any store-bought version she's tried.
Can I make hot cross buns vegan?
Absolutely. This Vegan Hot Cross Buns uses soy milk, maple syrup, and sunflower oil instead of dairy and eggs, and the buns turn out just as soft and flavorful as traditional ones. The yeast does all the work to create that light, fluffy texture.
How long does it take to make hot cross buns?
From start to finish, these take about 5 hours and 47 minutes, with most of that being rising time. Active prep and baking is only about 45 to 50 minutes. You can start the dough in the morning and have fresh Vegan Hot Cross Buns by mid-afternoon, or let the first rise happen in the fridge overnight to save time the next day.
Are Asda Vegan Hot Cross Buns?
Some Asda hot cross buns may be vegan, but it varies by product line and year. Check the packaging for a vegan label or scan the ingredients for dairy, eggs, or butter. Homemade Vegan Hot Cross Buns like these let you skip the label reading and enjoy them fresh from your own oven. My neighbor Sofia always asks if I have extras because she says these are better than anything she's found in stores.
Related
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Pairing
These are my favorite dishes to serve with Vegan Hot Cross Buns
Vegan Hot Cross Buns with Dried Cherries & Chocolate
Ingredients
Method
- Heat the soy milk and 1 tablespoon maple syrup to 110°F and pour into a stand mixer bowl. Sprinkle the yeast over top and cover with a towel. Let it sit for 5 minutes until foamy. If the yeast doesn't foam, discard and restart.
- Once yeast is foamy, add the remaining maple syrup, sunflower oil, all-purpose flour, whole wheat flour, salt, orange zest, cinnamon, nutmeg, vanilla extract, and almond extract (if using). Mix with a spatula until the dough is shaggy.
- Attach the dough hook and mix on medium speed for about 4 minutes until the dough is soft, elastic, and unified. Alternatively, knead by hand for 8-10 minutes.
- Flatten the dough out and evenly scatter the dried cherries and chocolate chips over the surface. Roll into a log and knead again until the fruits and chips are evenly distributed. This step can be messy, but keep pressing them back in.
- Grease a large bowl with sunflower oil, place the dough ball inside, and rotate to coat. Cover and let rise in a warm place for 2-3 hours, or until doubled in size.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Dust your work surface with flour and punch down the dough. Roll it into a 16-inch log. Cut the log into 12 equal portions and roll each into a ball. Place the balls on the prepared baking sheet.
- Cover the dough balls and let them rise in a warm place for 1 ½ to 2 hours, until doubled in size.
- For the crosses, whisk together the flour and water in a small bowl to create a smooth paste. Transfer to a squeeze bottle or zipper seal bag, snip off the corner, and pipe crosses over the buns.
- Bake the buns for 20-22 minutes, or until deep golden brown and puffed up. The internal temperature should reach 190°F.
- In a microwave-safe bowl, heat the apricot jam and water for 15 seconds. Brush this mixture over the buns as soon as they come out of the oven.
- Allow the buns to cool completely on a wire rack before serving.
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