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Gluten-free hot cross buns sitting on a baking sheet. The buns are piped with a white icing cross.

Gluten-Free Hot Cross Buns

Hot cross buns are a classic Easter treat. This easy gluten-free recipe makes sweet and tender buns with spices, raisins, and finished with an icing cross. (Yeast-based recipe.)

Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 12 buns

Ingredients

For the Dough

  • 1 cup warm milk, about 105℉, plus more as needed (8 ounces; 226 grams)
  • 2 ¼ teaspoons (1 packet) instant dry yeast
  • 4 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note 1 (17 ounces; 480 grams)
  • ½ cup granulated sugar (3 ¾ ounces; 105 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum, see note 2
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 6 tablespoons butter, melted and cooled, see note 3 (3 ounces; 85 grams)
  • ¾ cup raisins, see note 4 (about 4 ounces; 113 grams)

For the Egg Wash

  • 1 egg white
  • 1 tablespoon milk

For the Icing Crosses

  • 1 ¼ cups powdered sugar (5 ounces; 140 grams)
  • 1 tablespoon milk, plus more as needed
  • 1 teaspoon vanilla extract

Instructions

  1. See notes included below before making this recipe.

  2. Make the Dough: Combine the warm milk and yeast in a small bowl. Stir to dissolve. Allow to stand for about five minutes.

  3. In a large bowl or the bowl of a stand mixer, whisk together the gluten-free flour, sugar, baking powder, xanthan gum, salt, cinnamon, and cloves.

  4. Add the milk-yeast mixture, eggs, and melted butter. Mix on medium-low speed until thick and smooth, about three minutes.

    Note: If you don't have a stand mixer, mix the dough with a wooden spoon. This dough is very thick and might be too much for most handheld electric mixers.

  5. Stop the mixer. Add the raisins. Mix until raisins are mixed throughout the dough.

    Dust your counter with gluten-free flour. Turn the dough onto the counter and knead it a few times, until it's smooth. If the dough seems dry, add a little more milk, one tablespoon at a time. If it's very sticky, add a little more gluten-free flour until you can knead it.

    Transfer dough to a large greased bowl. Cover the bowl with a piece of greased plastic wrap.

  6. Rise: Allow dough to rise in a warm place until it looks light and puffy, about one hour in a 70℉ room. Or refrigerate overnight.

  7. Shape: Turn the dough out onto a gluten-free floured counter.

    Knead it a few times to deflate. Pat the dough into a large round. Cut into 12 pieces.

    Roll each piece into a ball. Line a baking sheet with parchment paper. Place the buns on the baking sheet. Cover with greased plastic wrap. Allow buns to rise until light, about 45 minutes.

  8. When buns have almost doubled in size, preheat oven to 375°. (If you wait until they double in size to preheat the oven, the buns can over-rise and sink during baking.)

  9. Remove plastic wrap from the pan. Whisk together the egg white and milk. Brush each bun with the egg wash.

    (optional) Using a sharp knife, cut a cross on top of each bun.

  10. Bake for 20 minutes or until golden brown.

  11. Once the buns are completely cool, combine the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth. If icing is too thick, add more milk, one teaspoon at a time. Transfer icing to a pastry bag with a round tip or a disposable plastic bag with a small hole cut in the corner.

    Pipe a cross on top of each bun. 

  12. Store buns covered on the counter for up to two days.

    Freeze cooled buns for up to three months. To freeze gluten-free hot cross buns, allow them to cool completely. Place the buns in a freezer container or bag. If you need to layer the buns, place a piece of parchment paper between the layers.

    Freeze for up to three months. Thaw the buns at room temperature overnight before serving.

Recipe Notes

Baker's Note: Step by step directions with full instructions are included in the blog post. If this is your first time making this recipe or you're new to working with gluten-free yeast dough, I suggest reading it before making the recipe. It includes a lot of helpful tips for making these buns. Have fun!

Note 1: This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Using another flour might cause the recipe not to work as described.

Note 2: The xanthan gum is an important ingredients, even though the flour blend already contains it. Without the additional xanthan gum, the dough is too sticky to knead and won't rise as high. 

Note 3: Cool the butter after melting for a minute or so. You don't want to pour hot, melted butter into the dough. 

Note 4: If your raisins are hard, soak them in warm water for 15 minutes before using. Then drain, pat dry, and use as directed.