A sweet and satisfying twist on a classic Easter favorite, these Hot Cross Buns with Chocolate Chips combine the warm spices and fluffy texture of traditional hot cross buns with the indulgence of melty chocolate chips. Soft, fragrant, and golden-glazed, each bun is topped with a modern chocolate or flour-paste cross. Whether served fresh from the oven or toasted with butter, these buns are a delightful addition to any holiday brunch or teatime table.
Why You’ll Love This Recipe
- Chocolate lover’s version: A rich and indulgent upgrade from the traditional fruit-filled buns.
- Soft and fluffy texture: Perfectly tender thanks to proper kneading and proofing.
- Warm spiced dough: Infused with cinnamon and nutmeg for classic seasonal flavor.
- Versatile cross topping: Choose traditional flour paste or modern melted chocolate.
- Golden glaze finish: Adds a beautiful sheen and subtle sweetness.
- Perfect for Easter and beyond: Ideal for festive occasions or everyday indulgence.
- Make-ahead friendly: Dough can be prepared the night before and baked fresh.
- Freezer-friendly: Keep extras for future treats.
- Kid-approved: Sweet and chocolatey, a sure hit with children.
- Customizable: Swap chocolate chips for white chocolate or orange zest for added flair.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- all-purpose flour
- granulated sugar
- active dry yeast
- salt
- ground cinnamon
- ground nutmeg
- warm milk
- unsalted butter, melted
- large egg
- vanilla extract
- chocolate chips
For the Cross:
- all-purpose flour
- water (adjust for a thick, pipeable paste)
- or melted chocolate for a modern touch
For the Glaze:
- sugar
- water
Directions
Make the Dough:
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in melted butter, egg, vanilla, salt, cinnamon, and nutmeg.
- Add flour gradually, mixing until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes or use a stand mixer with a dough hook attachment until smooth and elastic.
- Add chocolate chips and knead until evenly distributed.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
Shape the Buns:
- Punch down the risen dough and divide into 12 even pieces.
- Shape each portion into a smooth ball and place on a parchment-lined baking tray, spacing slightly apart.
- Cover and let rise again for 30–40 minutes until puffy.
Add the Cross:
- Preheat the oven to 375°F (190°C).
- Mix flour and water to form a thick paste. Transfer to a piping bag and pipe a cross on each bun, or use melted chocolate for a modern version.
Bake and Glaze:
- Bake the buns for 20–25 minutes or until golden brown and baked through.
- While baking, simmer sugar and water to make a glaze.
- Brush the glaze over the buns while still warm to give a shiny finish.
Servings and timing
Servings: 12 buns
Prep Time: 20 minutes
Cooking Time: 25 minutes
Proofing Time: 1 hour 40 minutes
Total Time: 2 hours 25 minutes
Calories: Approximately 290 kcal per bun
Variations
- White chocolate chips: Swap or combine with milk or dark chocolate for variety.
- Orange zest: Add 1 tsp to the dough for a citrusy note.
- Raisin-chocolate combo: Mix half chocolate chips and half golden raisins.
- Gluten-free option: Use a gluten-free bread flour blend with a binder like xanthan gum.
- Iced cross: Cool buns completely, then pipe a sugar icing cross instead of baking it on.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Not recommended as it dries out the buns.
- Freezing: Freeze cooled buns for up to 2 months. Thaw at room temperature.
- Reheating: Warm in the microwave for 15–20 seconds or toast lightly before serving.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount and skip the proofing step—just mix it directly with the dry ingredients.
What is heat-treated flour and do I need it for the dough?
No, heat-treating flour is for raw dough. This recipe is baked, so regular flour is fine.
Can I use milk alternatives?
Yes, almond or oat milk can be substituted, though it may slightly affect the richness.
Why didn’t my buns rise?
Check that the yeast is fresh and that the dough was proofed in a warm, draft-free environment.
Can I knead the dough by hand?
Yes, kneading by hand works well—just ensure the dough becomes smooth and elastic.
Can I make these ahead of time?
Yes, shape the buns, cover, and refrigerate overnight. Bring to room temperature before baking.
What kind of chocolate chips are best?
Semi-sweet or milk chocolate chips work best for contrast with the spiced dough.
How do I pipe neat crosses?
Use a piping bag or zip-top bag with a snipped corner for better control.
Can I skip the glaze?
You can, but the glaze adds shine and a subtle sweetness.
What do I serve these with?
Serve warm with butter, clotted cream, or even Nutella for extra indulgence.
Conclusion
Hot Cross Buns with Chocolate Chips bring a delightful, modern twist to a time-honored classic. With their spiced dough, melty chocolate centers, and shiny glaze, they’re as inviting as they are delicious. Whether served for Easter brunch or simply enjoyed with afternoon tea, these buns offer comforting warmth and irresistible sweetness in every bite.
PrintHot Cross Buns with Chocolate Chips
A delicious twist on the classic Easter treat, these hot cross buns are soft, spiced, and generously studded with melty chocolate chips. Glazed to golden perfection and finished with a chocolate cross, they’re a sweet, modern update on a beloved tradition—perfect served warm with butter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/4 cups warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup chocolate chips
- 1/2 cup all-purpose flour (for cross)
- 1/3 cup water (adjust for thick paste, for cross)
- Or melted chocolate (for modern cross)
- 1/4 cup sugar (for glaze)
- 1/4 cup water (for glaze)
Instructions
- In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in melted butter, egg, vanilla, salt, cinnamon, and nutmeg. Add flour gradually until a soft dough forms.
- Knead dough on a floured surface for 8–10 minutes or use a stand mixer with a dough hook.
- Add chocolate chips and knead until evenly incorporated.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down and divide into 12 even pieces. Shape into buns and place on a parchment-lined baking tray, slightly spaced. Cover and let rise again for 30–40 minutes.
- Preheat oven to 375°F (190°C).
- Pipe a flour paste (or melted chocolate) in a cross shape on each bun.
- Bake for 20–25 minutes until golden brown.
- While still warm, brush buns with a glaze made by simmering sugar and water until slightly thickened.
Notes
- Ensure milk is warm, not hot, to activate yeast without killing it.
- Use mini chocolate chips for better distribution.
- For a richer dough, substitute part of the milk with cream.
- Buns are best served warm but can be reheated in a microwave or oven.
Nutrition
- Serving Size: 1 bun
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg