Vegan Hot Cross Buns

hot cross buns from side

Easter is around the corner which means it’s the perfect time to share my hot cross bun recipe with you all. I love making these. Baking is kind of like meditation for me. Kneading the dough, seeing it rise and turn into deliciousness brings me a lot of joy.

If you’re planning to do some baking over the Easter period then this is the perfect recipe for you. The buns also make great Easter gifts that you can leave on your friends doorsteps or in their letterboxes.

If you make this recipe, please let me know what you think in the comments or share your creations on Instagram and tag me, @nothangryanymore.


Vegan Hot Cross Buns

5 from 4 votes

(Click on the stars to vote!)

Prep Time 15 mins
Cook Time 25 mins
Resting Time 1 hr 45 mins
Total Time 2 hrs 25 mins
Course Breakfast, Dessert, Snack
Servings 12 buns



  • 50 g vegan butter
  • 1 tsp vanilla extract
  • 250 g soy milk
  • 7 g active dry yeast
  • 500 g bread flour
  • 1 tsp salt
  • 1 tbsp flax meal
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 50 g caster sugar
  • zest from 1 orange
  • 100 g sultanas


  • 65 g flour
  • 80 g water


  • 1.5 tbsp rice malt syrup
  • 1 tbsp orange juice


  • Melt the vegan butter in a small pot (or in the microwave), stir in vanilla extract and set aside to cool down.
  • Into a separate pot, add the soy milk and heat it up until lukewarm/body temperature. Add the yeast, stir and let sit for a few minutes until the top get a little foamy.
  • Into a large bowl, combine flour, salt, flax meal, ground cinnamon, ground cardamom, caster sugar, zest from 1 orange and sultanas.
  • Add the soy milk/yeast mixture and the butter to the bowl and mix into the flour mixture with a wooden spoon.
    Once the dough has come together, take it out onto a clean, flat surface and knead until it forms into a smooth ball. This takes somewhere between 5-10 minutes.
  • When the dough is smooth, put it back into the bowl and cover it with a damp tea towel. Let rest for 1 hour or until double in size.
  • Once the dough has rested, take it out of the bowl and put it onto a lightly floured surface. Divide the dough into 12 equally sized pieces. Roll each piece into a small ball.
  • Line a Dutch oven or baking dish with baking paper and place the dough into the dish. Let it rest for another 45 minutes, covered with a damp tea towel.
  • After 35 minutes, preheat the oven to 180°C.
  • For the crosses, add 65g of flour and 80g water into a small bowl and mix. Put the mixture into a piping bag or sandwich bag and cut of the tip.
    Once the dough balls have rested, draw thick crosses on top of the buns.
  • Bake the buns for 25 minutes.
    Preferably, bake them covered (in a Dutch oven) for the first 15 minutes, then finish baking without a lid for the last 10 minutes.
    Depending on the oven, bake the buns on the grill setting for the last few minutes to get them nice and brown on top.
  • To make the glaze, add 1.5 tbsp rice malt syrup and 1 tbsp orange juice into a small dish and mix until combined.
  • Once the buns are baked (they should have risen and gotten a little crust and colour), take them out of the oven and brush them with the glaze. Enjoy!
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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