Deliciously sweet, spicy and soft, these No yeast Hot Cross Buns are incredibly quick and easy to make.
Spiced with cinnamon, nutmeg and allspice, then glazed with warmed apricot jam they are the perfect anytime treat.
Traditionally, these sweet, spiced buns are made with yeast, which requires kneading and long rise time for the perfect texture.
However, if you don't have the time or patience for yeast, then I have you covered.
My version of this classic recipe guarantees quick and effortless preparation of Hot Cross buns that retain their soft texture and deliciousness just like the traditional ones.

If it's your first time making these muffins, the visual guide and tips in the post will be helpful to you. Or else simply skip to the full recipe at the end of this post
How to make No yeast Hot Cross Buns
This is just the overview (visual guide) so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.
- Whisk together
- 2 ⅓ cups ( 300g)flour
- ½ teaspoon salt,
- 2 teaspoons each of baking powder, cinnamon, allspice
- ½ teaspoon nutmeg (optional)
And set aside
- In a separate large bowl, use a whisk or electric mixer to beat 2 large eggs and ¼ cup (50g) sugar
- Add 250g (8 oz) cream cheese and beat until combined.
- Pour in 2 Tablespoons ( 30g) melted butter
- Fold in the flour mixture and 1 cup (150g) dried fruit.
- Form a soft dough
- Shape the dough into 6 round buns.
- Make the paste for the crosses by combining ¾ cup (100g) flour with approximately ⅓ cup (85ml) warm water. If the paste is too thick add an extra tablespoon full of water at a time mixing to achieve a piping consistency. On the other hand If the paste is too runny, add an extra tablespoon full of flour at a time to achieve a piping consistency.
- Spoon the paste into a piping bag and snip the corner. Pipe the crosses on top of each bun.
- Bake for 30 - 35 minutes in a preheated oven of 350°F /180°C (160°C fan). Glaze the tops of the baked buns with warmed apricot jam.
- Allow to cool for at least 20 minutes before slicing. Most of the steam will escape during this time, making slicing easier, with a fluffy, not doughy texture.
Tips for the perfect No Yeast Hot Cross Buns
The secret to softness in these No Yeast Hot Cross Buns
Cream Cheese! The star ingredient of this recipe. It's actually responsible for the tender and soft texture of the buns. Especially helpful in a no-yeast recipe where the dough doesn't have the natural rising power that yeast provides.
- If you can, I highly recommend that you use the full fat block cream cheese rather than the cream cheese in a tub.
- Full fat block cream cheese has a higher fat content, making it richer and creamier than the tub variety. This results in a more flavorful and indulgent dough.
- The tub cream cheese may contain more moisture and can change the dough's consistency, which can make it more difficult to work with.
- However, if you only have tub cream cheese on hand, it can still work in a pinch.
Glaze options
Not only does the glaze give a shiny top but also adds a little extra sweet flavor and softness to the crust. I used ¼ cup warmed apricot jam to glaze the hot cross buns.
- You can use strawberry jam or even a citrus marmalade if you prefer. Heat the jam in a small pot on the stovetop or in the microwave. Just for a minute until its weaker and not so thick. Then brush it over the freshly baked hot cross buns.
- A great substitute to the jam is a quick and easy syrup: Combine ¼ cup (60ml) water and ¼ cup (50g) white granulated sugar in a small saucepan. Simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the warm baked hot cross buns
Size of baking pan
- It's important that you use a dish that fits 6 buns perfectly without too much space around.
- That way, they'll rise up just right with the baking powder.
- If the dish is too big, they'll spread out too much and end up flat. So be careful with the size of the dish.
- For my Hot Cross Buns, I used a pan that measured approximately 6 ¾ x 9 inches (17 x 23 cm). But you can use a metal baking pan, glass or even silicone. Just try to match the size as closely as possible.
Which type of dried fruit to use
- Mix up your hot cross buns by swapping out raisins or sultanas for dried cranberries, apricots, mixed candied peel or peaches.
- Try different combinations to find your favorite flavor.
- Use whichever you have or try a combination. As long as it measures one cup (150g) for the recipe, you're good.
- Avoid using fresh fruit in these hot cross buns. Fresh fruit, due to its high moisture content will affect the texture of these buns. So it's best to stick to using dried fruit in this recipe.
Quick and Easy No yeast Hot Cross Buns
Ingredients
Flour mixture
- 2 ⅓ cups all purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- 2 ½ teaspoons allspice (mixed spice)
- ½ teaspoon ground nutmeg (optional)
Egg mixture
- 2 large eggs
- ¼ cup brown or white granulated sugar
- 8 oz cream cheese see note 1 (see note 1)
- 2 Tablespoons melted butter
Dried fruit
- 1 cup mixed dried fruit (see note 2)
Paste for the crosses
- ¾ cup 100g all purpose or cake flour
- ⅓ cup 85ml warm water
Glaze
- ¼ cup warmed apricot jam (see note 3)
Instructions
- Preheat the oven to 350°F /180°C (160°C fan).
- Grease and line a 6 ¾ x 9 inches (17 x 23 cm) baking pan with parchment (baking) paper (see note 4)
Flour mixture
- In a bowl, whisk together the flour,baking powder,salt cinnamon, allspice and nutmeg (if using). Set aside
Egg mixture
- In a separate large bowl use a whisk or electric mixer to mix together the eggs and sugar.
- Add the cream cheese and beat until smooth. Pour in the melted butter and whisk to combine.
Combine flour and egg mixture
- Use a spatula or wooden spoon to fold the flour mixture and mixed dried fruit into the egg mixture.
- Combine to form a soft dough.
Shape
- Divide the dough into into 6 even portions
- Shape each portion into a round bun and place into the prepared baking pan
Make the paste for the crosses and bake
- Combine the flour with the warm water.
- If the paste is too thick add an extra tablespoon full of water at a time mixing to achieve a piping consistency. On the other hand If the paste is too runny, add an extra tablespoon full of flour at a time to achieve a piping consistency.
- Spoon the paste into a piping bag and snip the corner. Pipe the crosses on top of each bun
- Bake for 30 - 35 minutes.
- Remove from the oven but allow to cool for at least 20 minutes before slicing or serving. Most of the steam will escape during this time, making slicing easier, with a fluffy, not doughy texture.
Glaze
- Heat the jam in a small pot on the stovetop or in the microwave. Just for a minute until it's weaker and not so thick. Then brush it over the still warm hot cross buns.
Storage
- These yeast free hot cross buns are best served on the same day which it has been prepared.
- If you do have any leftovers, store at room temperature in an airtight container for one day. Warm and soften in the microwave for a few seconds or in the oven for about 2 minutes. Serve immediately after reheating.
Notes
- If you can, I highly recommend that you use the full fat block cream cheese rather than the cream cheese in a tub.
- Full fat block cream cheese has a higher fat content, making it richer and creamier than the tub variety. This results in a more flavorful and indulgent dough.
- The tub cream cheese may contain more moisture and can change the dough's consistency, which can make it more difficult to work with.
- However, if you only have tub cream cheese on hand, it can still work in a pinch.
- Try different combinations to find your favorite flavor. Use whichever you have or try a combination.
- As long as it measures one cup (150g) for the recipe, you're good. Avoid using fresh fruit in these hot cross buns.
- Fresh fruit, due to its high moisture content will affect the texture of these buns. So it's best to stick to using dried fruit in this recipe.
- You can use strawberry jam or even a citrus marmalade if you don't have apricot jam.
- A great substitute to the jam is a quick and easy syrup: Combine ¼ cup (60ml) water and ¼ cup (50g) white granulated sugar in a small saucepan. Simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the warm baked hot cross buns
- That way, they'll rise up just right with the baking powder.
- If the dish is too big, they'll spread out too much and end up flat.
- So be careful with the size of the dish.
- For my Hot Cross Buns, I used a pan that measured approximately 6 ¾ x 9 inches (17 x 23 cm).
- But you can use a metal baking pan, glass or even silicone. Just try to match the size as closely as possible.
Nutrition
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