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Home » Recipes » Homemade Roll Recipes

White Chocolate Hot Cross Buns Recipe - No Raisins

Published: Mar 24, 2024 by Marye

Enjoy a modern twist on traditional Easter hot cross buns, swapping dried fruit for white chocolate chips. Be sure to read the tips for making the dough ahead of time and freezing it for later!
Total time for the recipe to be finished.Total Time 2 hours hours 20 minutes minutes
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Closeup of the buns showing the cross detail.
Hot cross buns surrounded by Easter eggs with text overlay for Pinterest.

This easy recipe does not include raisins or other dried fruit. White chocolate chips and orange zest are added to the sweet, subtly spiced dough instead.

Finished hot cross buns on a tray showing the crosses on top.
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • Instructions
  • No raisins or dried fruit here
  • 🥫 How to store leftovers
  • How to freeze unbaked hot cross buns
  • Expert tip:
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 More Easter recipes
  • Pin for later
  • 📞 The last word
  • 📖 Recipe
  • ✍🏻 A note from Marye...
  • History
  • Easter in the 1960s
  • 💬 Comments

🗝️ Key takeaways

  • White chocolate takes the place of the dried fruit in classic hot cross buns.
  • Traditionally served on Good Friday but they're so good you'll love them any time of the year.
  • Be sure to check out the instructions for freezing the unbaked dough.

These hot cross buns are sweet as Easter candy and fluffy as a bunny tail!

They are ultra-light, sweet and spicy buns with a fragile sugar crust on the top that teases you with a crisp shell that melts away in seconds on your tongue.

Cloves, nutmeg, cardamom, and cinnamon make the whole house smell amazing while they are baking.

As you eat them you get random blasts of white chocolate. They are not as sweet as a cinnamon roll but way more interesting than a piece of toast. Slightly warmed with a slather of orange marmalade?

Heaven.

🧾 Ingredients

The ingredients for hot cross buns on a table.
  • All-purpose or bread flour
  • Active dry yeast, may substitute instant yeast
  • Sugar
  • Brown sugar
  • Milk
  • Eggs
  • Butter
  • Vanilla
  • Cinnamon
  • Orange
  • Ground cloves
  • Nutmeg
  • Cardamom
  • White chocolate chips

Instructions

This is just a visual overview of the instructions. You'll find the full instructions in the green recipe card below.

Step by step images showing how to make hot cross buns.
  1. Add active dry yeast to warm water. (110F)
  2. Let it get foamy - about 5 to 10 minutes.
  3. Add ingredients as directed to make a soft dough.
  4. Knead in the white chocolate chips.
  5. Let rise until double.
  6. Punch down.
  7. Form into balls.
  8. Let rise on the baking sheet.
  9. Bake for 10 minutes, remove from the oven, and add the cross. Continue to bake until golden brown and cooked through, about 15 more minutes.

No raisins or dried fruit here

Here's the deal. While I love raisins and other dried fruit out of the box I rarely like it in any sort of baked thing. The texture changes and it just bothers me. I don't like them in any kind of sweet roll!

Traditional hot cross buns are generally a minefield of rum soaked dried fruit and, while I am not necessarily against rum for breakfast, the whole package together is just not something that most of my family would enjoy.

Keeping that in mind, I decided to throw caution to the wind, remove whatever nutritional value might be lurking in the buns, and substitute the dried fruits with white chocolate chips.

Pure evil, right?

🥫 How to store leftovers

Hot cross buns will keep about two days in the pantry in an airtight container. You can also use plastic wrap to cover them, just make sure they are covered tightly.

For longer storage, you can freeze them for up to 3 months, either baked or unbaked.

How to freeze unbaked hot cross buns

  • Follow the instructions through shaping.
  • After shaping the rolls, place them on a baking sheet and freeze them until they are frozen solid.
  • Once they are frozen, place them in a freezer container for up to 3 months.
  • When you are ready to bake them, put them on a baking sheet, cover them with plastic wrap, let them thaw overnight in the refrigerator, and bake as directed.
Closeup of the buns showing the cross detail.

Expert tip:

If you are pushed for time you can cover the unbaked, shaped rolls loosely with greased plastic wrap and let them rise in the refrigerator overnight.

💭 Things to know

  • It's best to keep the dough of these Easter buns a little cooler than normal or the white chocolate will melt into the dough.
  • You can also let the dough rise overnight in the refrigerator.
  • If you're using all-purpose flour, you can add a tablespoon or two of gluten to help the buns rise more.
  • You can use rapid rise or instant yeast, but if you do, go ahead and skip the proofing process. Add it in with your dry ingredients.
  • A kitchen scale is the easiest way to make sure the dough is divided into equal pieces
  • Rise time can vary depending on how warm or cool your kitchen is. Cold kitchen? Check out How to Make Bread Rise Faster

👩‍🍳 FAQs

Can they be toasted?

While they are best eaten warm, you probably don't want to put these in the toaster because of the white chocolate. You could slice them and put them under the broiler for a few seconds.

Why are hot cross buns eaten on Good Friday?

Although I honestly like them anytime, hot cross buns are traditionally eaten on Good Friday, marking the end of Lent. They're made with dairy products, and, in some religions, dairy products are not eaten during the weeks before Easter.

📚 More Easter recipes

Who doesn't like fresh, straight-from-the-oven sweet rolls for breakfast or brunch? Here are some of my favorite recipes - I hope you like them as much as I do.

  • Easter Bunny Rolls are super cute for Easter Brunch. Delicate orange sweet rolls shaped like bunnies.
  • Italian Easter Bread is a traditional holiday sweet bread that's baked in a wreath shape with colored Easter eggs to decorate it.
  • Cinnamon Crowns are a combination of a cinnamon roll and a cream cheese danish. They are basically impossible not to gorge yourself on.
  • Closeup of a finished roll for the feature image.
    Easy Easter Sweet Rolls (Made with Crescent Dough!)
  • A wreath of Italian Easter bread in the center of the table.
    Italian Easter Bread From Scratch: A Deliciously Easy Recipe
  • Closeup of the finished scones showing texture.
    Easy Vanilla Scones
  • Orange sweet rolls shaped like an Easter bunny with a pink tail.
    Easter Bunny Sweet Rolls
Closeup of the buns showing the cross detail.

Don't lose this recipe!

Pin for later

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📞 The last word

If you are a bread baker you've probably got everything for this homemade hot cross buns recipe right in your pantry! Definitely don't wait to make them!

And... now that you have brunch taken care of head over and check out these great Easter Dessert ideas!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of the buns showing the cross detail.

Hot Cross Buns with Orange and White Chocolate

4.73 from 11 votes
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Enjoy a modern twist on traditional Easter hot cross buns, swapping dried fruit for white chocolate chips. Be sure to read the tips for making the dough ahead of time and freezing it for later!
Course Yeast Bread
Cuisine Amercian Heritage
Prep Time: 2 hours hours
Cook Time: 20 minutes minutes
Rising Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings:16
Calories:267
Author:Marye Audet-White

Ingredients

Rolls

  • ¼ cup water, 110F
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 4 cups all-purpose flour, or bread flour - you may need a bit more
  • 1 cup milk, warm milk, 110F
  • 3 large eggs, room temperature, separate one egg white out
  • 6 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • ¼ cup brown sugar, packed
  • 2 tablespoons orange zest, The orange peel with none of the white part. You can use a special zester, a microplane, or a grater.
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg, grated
  • ⅛ teaspoon cardamom
  • 1 cup white chocolate chips

Glaze

  • reserved egg white
  • 1 tablespoon cream
  • sugar crystals, for sprinkling

Flour MIxture Crosses

  • ½ cup all-purpose flour
  • ½ cup water

Instructions

  • Add the yeast and 1 teaspoon sugar to ¼ cup warm water (110F) and set aside for 5 minutes.
  • Lightly grease a baking sheet
  • Add  the yeast mixture to the bowl of a stand mixer and sprinkle with 1 tablespoon flour. Mix well with the whisk attachment.
  • Attach the dough hook.
  • Mix the milk, butter, eggs, egg yolk, vanilla, cinnamon, cardamom, salt, nutmeg, cloves, orange zest, and brown sugar and add to the yeast mixture in the mixer bowl with the mixer on low.
  • Add 1 cup of the flour and continue to blend.
  • Continue adding flour, a little at a time, until you have a soft, sticky dough. 
  • Add the white chocolate chips.
  • Knead about 3 minutes. For best results I like to knead the white chocolate chips in by hand.
  • Form into a ball, place in a greased pan. Turn to grease the top and cover with a tea towel.
  • Let the dough rise for 1 hour (or until double), covered. 
  • Punch down. Turn out onto a lightly floured surface and divide the dough into 16 balls.
  • Arrange them in the prepared pan.
  • Cover the pan, and let the buns rise in a warm place for 30 to 45 minutes. 
  • Preheat the oven to 375°F.
  • Bake the buns for 10 minutes. Remove from the oven carefully.
  • Whisk together the reserved egg white and cream, and gently brush it over the buns.
  • Pipe a cross with the flour mixture on the buns.
  • Sprinkle with sugar if desired.
  • Return to the oven and bake the rolls for 15 to 20 more minutes, until they're golden brown.
  • Remove from the oven and let them cool on a wire rack. Dust with Confectioner's sugar.

Flour Mixture

  • Blend the water and flour to a smooth, thick paste. Add it to a decorating or piping bag and use a small, round tip to create crosses on the buns.

Notes

Tips
  • It's best to keep this dough a little cooler than normal or the white chocolate will melt into the dough.
  • You can also let the dough rise overnight in the refrigerator and shape it in the morning.
  • You can use a tablespoon or two of gluten to help the buns rise more if you're using all-purpose flour.
Storage
Hot cross buns will keep about two days in the pantry. Just make sure they are covered tightly.
For longer storage you can freeze them for up to 3 months, either baked or unbaked.
Unbaked
  • Follow the instructions through shaping.
  • After shaping the rolls place them on a baking sheet and put them in the freezer until they are frozen solid.
  • Once they are frozen place them in a freezer container for up to 3 months.
  • When you are ready to bake them you'll put them on a baking sheet, cover with plastic wrap and let thaw overnight in the refrigerator then bake as directed.

Nutrition Facts

Calories: 267kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 214mg | Potassium: 108mg | Fiber: 1g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 1.8mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published April 9, 2014. Last updated March 24, 2024 for readability and more helpful information.

What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

History

Hot Cross Buns are a traditional Easter Sweet Roll that are marked with a cross, made from frosting or a flour slurry. The bun, filled with dried fruit, was originally baked in honor of Eastre, Goddess of Spring.

During the Middle Ages, all bread was marked with a cross. Bakers felt that the holy marking would keep the devil from causing the bread to mold or burn.

In the 1600s, under pressure from Puritans, this practice was discontinued except on certain holy days. In fact, the only time baked goods could be marked with a cross was Good Friday.

Easter in the 1960s

Growing up in the 1960s meant that Easter was a very big deal. It meant stiff, new patent leather shoes, scratchy petticoats, and fluffy dresses with big bows in the back that poked you if you slumped back into the pew at church.

It meant white gloves and lacy hats with elastic that dug into the tender skin under your chin.

But after a few hours of that unbearable torture, there were eggs to find and baskets filled with chocolate bunnies, jelly beans, and Clove gum. There was a table, practically bowed under the weight of ham, biscuits, mashed potatoes, gravy, coconut cake, and lemon pie.

And generally a dose of Pepto Bismol before bed. What are your Easter memories?

More Homemade Yeast Rolls

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.73 from 11 votes (11 ratings without comment)

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    Love it? Give it 5 stars!




  1. Vicky Fraser says

    October 10, 2018 at 4:33 am

    do you have a recipie for chelsea buns that doesnt include dried fruit as my daughter hates dried fruit but has to make chelsea buns art school. She loves cinnamon so wondering if i could us eteh same recipie as for hot cross buns?

    Reply
    • Marye Audet says

      October 16, 2018 at 12:49 pm

      I htink you probably could use the same recipe

      Reply
  2. Michel Boucher says

    April 10, 2017 at 3:05 pm

    What king of yest are we to use in the recipe?

    Reply
    • Marye Audet says

      April 10, 2017 at 4:07 pm

      I use Red Star Active Dry Yeast. It should be available at your grocer

      Reply
  3. Kiano says

    March 25, 2015 at 2:07 am

    I had no idea hot crossed buns were an Easter thing. I used to pick up a 4 pack of them at the grocery store all the time while living in London.

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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