A recipe for Chocolate Chip Hot Cross Buns! These soft, yeast-based buns are packed with chocolate chips, orange zest, and cinnamon.
Looking for a fun variation of Hot Cross Buns this spring? These Chocolate Chip Hot Cross Buns are filled with chocolate chips along with warming spices, a sweet glaze over the top, and white chocolate crosses.
Hot Cross Buns, also known as Good Friday Buns, are a British bread traditionally associated with Good Friday. They often have dried fruit, spices, and a cross cut into the dough or piped over the top. I first came across the idea for this chocolate chip version over on Butter Baking and it has since become a favorite Easter treat.
I served the Chocolate Chip Hot Cross Buns on their own warm from the oven, but they are also delicious paired with butter or jam.
A Few Tips
When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. It should be about 105˚F (40˚C)- just warm enough to activate the yeast.
If the dough is too dry and just won’t come together, mix in a little more lukewarm milk. If it is too wet and sticky to handle, add a little more flour as you knead the dough. Only add just as much flour as is needed. Too much will create tough rolls.
I mixed in semi-sweet chocolate chips, but you can also swap for dark chocolate or even mini chocolate chips to have smaller bites spread throughout the rolls.
With the yeast, this recipe does require two rise times. After kneading the dough until smooth and adding in the chocolate chips, transfer to a bowl, cover, and allow to rise until doubled. This will take between 1-2 hours depending on the temperature of your kitchen. The second rise is another 30 minutes after forming the dough into buns and arranging on the prepared baking sheet.
These buns are best the day they are baked, especially warm from the oven.
Looking for more recipes with chocolate chips?
- Chocolate Chip Cookie Dough Overnight Oats
- Blood Orange Dark Chocolate Chip Sorbet
- Chocolate Chip Biscotti
Chocolate Chip Hot Cross Buns Recipe
Adapted from Butter Baking
Chocolate Chip Hot Cross Buns
- 1 tablespoon (8 grams) active dry yeast
- 1 1/4 cups (300 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 4 1/2 cups (565 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- Zest from 1 orange
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 4 tablespoons (55 grams) unsalted butter melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 12 ounces (340 grams) semi-sweet chocolate chips
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (44 milliliters) water
- 3 ounces (85 grams) white chocolate melted
- In a medium bowl, sprinkle yeast over lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, orange zest, salt, cinnamon, and nutmeg.
- Mix in the frothy yeast with milk, butter, egg, and vanilla extract to bring together the dough.
- On a lightly floured surface, knead the dough until smooth and elastic, then knead in the chocolate chips. Transfer to a large, lightly greased bowl. Cover and let rise until doubled 1-2 hours.
- Preheat oven 400˚F (200˚C). Line a baking sheet with parchment or lightly grease.
- On a lightly floured surface, divide the dough into 15 equal pieces. Form each into a ball and place on the prepared baking sheet about 1/2 inch (1.25 cm) apart. Cover and let rise until puffed, about 30 minutes.
- Bake in preheated oven until the tops are golden, 18-20 minutes.
- While the hot cross buns are baking, prepare the glaze. In a small saucepan, place the sugar and water over medium heat. Whisk until the sugar is dissolved. Remove from heat and set aside.
- Brush the sugar glaze over the hot buns immediately after removing from oven.
- Place the melted white chocolate in a pastry bag with a small round tip or small ziploc bag with the corner snipped off. Pipe a cross over each bun.
- These hot cross buns are best served warm and within a day of baking.