Gluten-free hot cross buns

Gluten-free hot cross buns. Image: Carla Zinkfontein

Gluten-free hot cross buns: A treat that is welcome any time of the year

Sticky sweetness the family will love, these gluten-free hot cross buns are perfect for anyone with a sensitivity to gluten.

Gluten-free hot cross buns

Gluten-free hot cross buns. Image: Carla Zinkfontein

Although hot cross buns are associated with Easter, they are a welcome treat any time of the year. If you have been cutting down on your hot cross buns intake due to gluten sensitivity, we have just the recipe for you. These gluten-free hot cross buns are incredibly delicious and will save you from all the side effects you may suffer as a result of gluten.

Preparing hot cross buns is quite an involved process but when they come from the oven spreading their alluring flavour, you will not regret any second you spent preparing these beauties.

Tips when preparing gluten-free hot cross buns

First of all, you need to make sure you have enough time available and lots of patience as this recipe needs the dough to rise a few times. You cannot try to rush the time the dough is proofing.

When placing the dough on the baking tray, make sure you don’t place them too close to each other as you will still need to allow the dough to proof for another 45 minutes and you do not want the dough to touch each other.

When these beauties come from the oven, make sure to brush them while still warm with the apricot jam. This will give the hot-cross buns some sweet stickiness.

Gluten-free hot cross buns recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • 3 teaspoons 3 (10g) dried yeast

  • cups warm milk

  • 2 tablespoons 2 castor sugar

  • 3¼ cups (plus 2 tablespoons extra) gluten-free bread mix

  • 2 teaspoons 2 ground cinnamon

  • 2 teaspoons 2 ground mixed spice

  • ½ teaspoon salt

  • 60 g 60 reduced-fat spread

  • 2 cups 2 sultanas

  • 2 eggs

  • 1 teaspoon 1 sugar

  • 2 tablespoons 2 apricot jam, warmed to glaze


  • Place yeast, milk and sugar in a small mixing bowl. Whisk to dissolve sugar. Rest for 10 minutes.
  • Sift together the first measure of bread mix, spices and salt into the large bowl of an electric mixer with dough hooks. Using fingertips, rub through butter.
  • Add sultanas, eggs and yeast mixture. Beat for 7 minutes.
  • Using a 1/3 measuring cup, scoop mixture into generous mounds on a greased 30x20cm sponge-roll tray, making 3 rows of 4 mounds each. Allow space for dough to rise.
  • Rest the dough in a warm place for 45 minutes until almost doubled. Preheat oven to 200°C/180°C fan-forced.
  • Mix extra 2 tablespoons bread mix, 1 teaspoon sugar and 1 tablespoon water to a paste and pipe crosses on buns.
  • Bake for 25-30 minutes until cooked through and browned. Brush on jam while still warm.


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