Quick and Easy No yeast Hot Cross Buns

PREP TIME 20

COOK TIME 35

TOTAL TIME 55

6 Hot cross buns

Soft, lightly spiced No Yeast Hot Cross Buns ready in under an hour. Flavored with cinnamon, nutmeg, and allspice, then brushed with warm apricot jam.

Traditionally, these sweet, spiced buns are made with yeast, which requires kneading and long rise time for the perfect texture.

Ingredients

Flour mixture

2 ⅓ cups (300 g) all purpose (plain 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 (at room temperature)
¼ cup (50 g) brown or white granulated sugar
8 oz (225 g) cream cheese (see note 1)
2 Tablespoons (30 g) melted butter

Dried fruit

1 cup (150 g) 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 (60 ml) warmed apricot jam (see note 3)

Instructions

Preheat the oven to 350°F /180°C (160°C fan).
Grease and line a baking dish (about 6 × 9 inches / 17 × 23 cm) (see note 4)
Flour mixture: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg (if using). Set aside.
Egg mixture: In a separate large bowl, whisk the eggs and sugar together until combined. Add the cream cheese and beat until smooth. Pour in the melted butter and whisk until fully combined.

Combine flour and egg mixture

Use a spatula or wooden spoon to fold the flour mixture and dried fruit into the egg mixture. Mix gently until a soft dough forms. The dough will be soft, this is normal.
Shape: Divide the dough into 6 equal portions.Shape each portion into a round bun and place into the prepared baking dish.

Make the paste for the crosses and bake

Mix the flour and warm water to form a thick, pipeable paste. If it’s too thick, add a little water (1 tablespoon at a time). If it’s too runny, add a little more flour until it thickens.
Spoon the paste into a piping bag and snip the corner. Pipe crosses over each bun. Bake for 30 - 35 minutes.
Remove from the oven and let cool for at least 20 minutes before slicing or serving.

Glaze

Warm the jam slightly until loosened, then brush over the hot buns.

Storage

These no-yeast hot cross buns are best served the same day they are made.
Store leftovers in an airtight container at room temperature for up to 1 day.
Reheat in the microwave for a few seconds or warm in the oven for about 2 minutes.

Recipe Notes

1. Cream cheese: Cream cheese gives these buns their soft texture.

Use full-fat block cream cheese for the best results.
Spreadable cream cheese has more moisture and can make the dough softer and slightly sticky.
If using spreadable cream cheese, add a little extra flour (1 tablespoon at a time) until the dough is easier to handle.

2. Mixed dried fruit
Swap raisins or sultanas for dried cranberries, apricots, mixed peel, or chopped dried peaches.

Use any combination you like — just keep the total at about 1 cup (150g).
Avoid using fresh fruit, as it adds too much moisture and can affect the texture.

3. Glaze options
The glaze adds a light shine and a touch of sweetness.

Use apricot jam, or swap with strawberry jam or citrus marmalade.
Warm slightly before brushing so it spreads easily.
No jam? Make a quick syrup by heating equal parts sugar and water until dissolved, then brush over the warm buns.

4. Baking pan size
Use a baking dish that fits the buns fairly snug so they rise upward instead of spreading.

If the dish is too large, the buns may spread and bake flatter.
A pan around 6 × 9 inches (17 × 23 cm) works well.
If your pan is larger, place the buns closer together to help them keep their shape.
Metal, glass, or ceramic baking dishes all work.

Nutrition