You know those warm, spiced buns with the gooey raisins and that little frosting cross on top? Yeah, those. The buns your grandma made (or maybe just the ones you eyed at the grocery store every Easter)? Well, I’ve cracked a gluten-free version that tastes just as cozy—and doesn’t crumble like sawdust when you bite in.
This isn’t a dry, sad gluten-free knockoff. These buns are fluffy. They’re gently sweet. They’ve got that little zing from citrus peel and the warm spice you can smell from across the kitchen. And yes, they use ingredients you can find at almost any store in the U.S.—no wild goose chases.
So whether you’re gluten-intolerant, have celiac, or just feel better skipping wheat, let me show you how I bring these hot cross buns to life—one pan of sticky, golden goodness at a time.
What You’ll Love About These Buns
They hold together: Soft and chewy, not dry or grainy.
Naturally dairy-free if needed: Easy swaps without sacrificing flavor.
Fresh ingredients: Think U.S.-grown eggs, real orange zest, local honey.
Bake and freeze like champs: Make ahead for brunch, breakfast, or honestly, late-night snacking.
Tips From My Kitchen to Yours
Stale Buns? Slice and toast them. Butter and jam work wonders.
Want to Freeze? Cool fully, then pop in a freezer bag. Toast or microwave to warm later.
No orange? Try lemon zest or skip entirely. They’re still tasty.
Too sticky to roll? Chill dough for 10–15 mins or dust hands with flour.
Prefer no raisins? Sub in mini chocolate chips. Don’t tell the traditionalists.
Why These Work So Well (And Don’t Fall Apart)
Gluten-free baking can be rough. Things crumble. Texture gets weird. But this dough? It’s designed to stay soft and chewy thanks to a few key things:
Eggs give structure without relying on gluten.
Xanthan gum mimics gluten’s stretchiness.
Double leavening (yeast + baking powder) gives it a nice rise.
Honey glaze keeps the tops soft, not crusty.
And we keep it all balanced with just the right amount of moisture. Too dry and you’ve got bricks. Too wet and you’re making batter.
Real-Life Serving Ideas
These aren’t just for Easter, y’all.
Brunch spread? Serve with soft butter and whipped cream cheese.
Coffee snack? Toast and slather in jam.
Gift them: Wrap in parchment, tie with twine, add a handwritten tag. You’re officially the favorite neighbor.
Kids’ lunchbox treat: Swap the cross for a swirl of maple glaze and sneak one into their backpack.
Why I Bake These Every Spring (Even Before Easter Rolls In)
A few years back, I was gluten-free, grumpy, and feeling left out while everyone else was scarfing down bakery hot cross buns. The ones I found in stores were either dry or full of ingredients I couldn’t pronounce. So I started tweaking, testing, and burning a few batches until this recipe hit just right.
Now, it’s a yearly thing. The orange zest reminds me winter’s over, and the warm cinnamon always hits the spot. They bring people together. And even my gluten-eating friends ask for them by name.
One Last Thing
Don’t wait for Easter. These buns don’t care about your calendar. Bake them when you’re cold. Bake them when you’re tired. Bake them when you just need your house to smell like something sweet and familiar.
And if you make a batch? Save me one. Or at least tag me so I can drool over them.
Print
Gluten-Free Hot Cross Buns
- Total Time: 1 hour 39 minutes
- Yield: 12 buns 1x
- Diet: Gluten Free
Description
Soft, sweet, and spiced just right—these gluten-free hot cross buns are made with fresh U.S. ingredients and are perfect for springtime brunch or a cozy snack. No gluten, no weird textures, just fluffy buns that taste like home.
Ingredients
Dry Mix:
2 ¾ cups gluten-free all-purpose flour (King Arthur or Bob’s Red Mill 1-to-1 blend works great)
1 ½ tsp xanthan gum (skip if your flour already has it)
2 tsp baking powder
1 packet (2 ¼ tsp) active dry yeast
¼ cup organic cane sugar
1 ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp salt
Wet Mix:
¾ cup warm milk (or unsweetened almond milk if going dairy-free)
¼ cup unsalted butter, melted (or use avocado oil)
2 large eggs (preferably pasture-raised)
Zest of 1 orange
1 tsp vanilla extract
Add-ins:
½ cup chopped U.S. golden raisins or currants
2 tbsp chopped candied orange peel (optional, but worth it)
For the cross:
¼ cup gluten-free flour
3 tbsp water
Honey glaze:
2 tbsp local honey
1 tbsp warm water
Instructions
Warm up the milk until it’s just cozy—like a hot bath for your finger, not scalding. Stir in 1 tsp of the sugar and sprinkle the yeast on top. Let it sit for 8–10 minutes until it’s foamy. If it doesn’t foam, the yeast is a dud. Start again.
In a large bowl, whisk together your gluten-free flour, xanthan gum (if needed), baking powder, remaining sugar, spices, and salt. Don’t skip the spices—they make the buns sing.
In another bowl, whisk together the eggs, melted butter, orange zest, and vanilla. Pour in the foamy yeast-milk mixture and stir until combined.
Pour the wet mix into the dry ingredients and stir until it turns into a thick, slightly sticky dough. Fold in your raisins and orange peel.
Tip: If it looks like cookie dough, you’re doing it right. If it’s soup, add a tablespoon of flour at a time until it firms up.
Grab a large baking pan (9×13 works fine). Line it with parchment or lightly grease it.
Scoop out 12 even portions of dough with a spoon or lightly floured hands. Roll gently into balls—don’t overthink it. Place them in rows in the pan with a little room between each bun.
Cover with a clean dish towel and let them rise somewhere warm for 45–60 minutes. They won’t double like wheat dough, but they’ll puff up slightly.
Mix the flour and water until you get a thick paste. Scoop it into a zip bag, snip the corner, and pipe a cross over each bun.
If you’re not going for perfect lines, no worries. Homemade always looks a little wonky and that’s part of the charm.
Preheat oven to 375°F.
Bake the buns for 22–26 minutes until the tops are golden brown and your kitchen smells like Easter morning.
As soon as they come out, brush them with your warm honey glaze. This is the move that takes them from “good” to “holy moly, why didn’t I make a double batch?”
Let them cool for 15 minutes before eating… or not. I burn my tongue every time and regret nothing.
Notes
If your gluten-free flour blend already has xanthan gum, skip adding extra.
You can use dairy-free milk and butter to make this recipe completely dairy-free.
Buns are best fresh but can be frozen for up to 2 months—just toast or microwave before serving.
Swap raisins for chopped dates, dried cranberries, or mini chocolate chips if you’d like.
If piping the cross feels like too much work, a powdered sugar glaze added after baking works too.
- Prep Time: 1 hour 15 minutes (includes rise time)
- Cook Time: 24 minutes
- Category: Bread, Brunch, Holiday
- Method: Baking
- Cuisine: American, Easter
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
