Nothing says Easter quite like a batch of fresh hot cross buns straight from the oven… and these Chocolate Chip Hot Cross Buns disappear faster than the Easter eggs in our house.
They're soft, fluffy, lightly spiced and packed with melty chocolate chips - basically the chocolate-loving cousin of my classic Hot Cross Buns and perfect served warm with butter alongside a slice of Hot Cross Bun Bread and Butter Pudding.
A Quick Look At The Recipe
✅ Recipe Name: Chocolate Chip Hot Cross Buns
🕒 Ready In: 30 mins prep + 45 mins rising + 15 mins baking
👪 Makes: 12 buns
🍫 Main Ingredients: Milk, yeast, flour, spices, chocolate chips
🐣 Best For: Easter breakfast, brunch or afternoon tea
⭐ Why You'll Love It: Soft, fluffy hot cross buns packed with melty chocolate chips - a chocolatey twist on the Easter classic.
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It wouldn't be Easter without homemade hot cross buns - and these Chocolate Chip Hot Cross Buns always disappear first.
They're soft, fluffy, lightly spiced and packed with melty chocolate chips. Kid-approved… and adult-approved too.
If you love chocolatey Easter treats, try my White Chocolate Easter Bark or this indulgent Creme Egg Cheesecake - both perfect for Easter gatherings.
Why You're Going To Love This Recipe
- Super soft and fluffy - no dry buns here
- Chocolate in every bite - because more chocolate is always better
- Easy step-by-step recipe - perfect even for beginners
- Thermomix and conventional methods included
- Perfect for Easter breakfast (or sneaky afternoon snacks)
Choc Chip Hot Cross Bun Ingredients
These Chocolate Chip Hot Cross Buns are made with simple pantry staples, making them an easy and budget-friendly Easter bake.
Here are the key ingredients to get right:
- Full cream milk - full fat milk gives softer, richer buns.
- Dried yeast - it needs to be fresh and go nice and frothy when activated.
- Chocolate chips - baking chips work best as they hold their shape while baking.
- Ground cinnamon & nutmeg - these give that classic lightly spiced hot cross bun flavour.
Variations
Want to mix things up a little? Try one of these:
- White Chocolate & Cranberry - replace chocolate chips with white chocolate chips and add ½ cup dried cranberries.
- Dark Chocolate & Orange - swap half the chocolate chips for dark chocolate and add 1 tablespoon finely grated orange zest.
- Extra Spiced - add ½ teaspoon mixed spice or a pinch of ground cloves.
- Gluten Free Option - use a good quality gluten free plain flour blend suitable for yeast baking (look for one with xanthan gum included). Note that rising times may vary slightly.
How To Make Chocolate Chip Hot Cross Buns
While it might sound complicated to make homemade hot cross buns, it's actually incredibly simple...
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Activate The Yeast: Pour milk into a small bowl, add the dried yeast and whisk. Set aside in a warm spot for 10 minutes until frothy. Add the egg and softened butter to the milk and whisk to combine.
- Add To Dry Ingredients: Mix flour, salt, spices and sugar in a large bowl and make a well in the centre. Pour in the wet mixture and mix until just combined.
- Make The Dough: Bring the dough together with your hands, then place on a lightly floured board and knead for 10-15 minutes until smooth and elastic. TIP: Alternatively you can use a stand-mixer with a dough hook to knead the dough.
- First Rise: Place dough into a lightly greased bowl or tin, cover, and leave in a warm place for 30 minutes or until doubled in size.
- Add Chocolate & Shape: Gently knead chocolate chips through the dough. Divide dough into 12 portions and roll into smooth balls.
- Second Rise: Arrange balls in a lined baking tin, about 1cm apart. Cover and leave for another 20 minutes while the oven preheats to 200°C fan-forced.
- Pipe The Crosses: Mix flour with enough water to form a thick paste. Pipe crosses over the buns.
- Bake And Glaze: Bake for 15 minutes or until golden on top and cooked through. Heat sugar and water until dissolved. Brush over warm buns for that beautiful glossy glaze.
Expert Tips
- Your yeast must foam - if it doesn't go frothy after 10 minutes, start again.
- Chocolate chips may melt slightly during proving - this is normal and those little bursts of chocolate are the best bit!
- Don't over-flour the dough - it should be soft and slightly tacky, not dry.
- Knead properly - this develops gluten and gives fluffy buns.
- Prove in a warm, draft-free spot - near (not in) a warm oven works well.
- Piping crosses - if you don't have a piping bag, place the paste into a ziplock bag and cut a small hole in the corner.
- Bake until golden, not pale - underbaked buns will be doughy inside.
- Storage: Store in an airtight container at room temperature for up to 3 days (best within 24 hours as they contain no preservatives like store-bought).
- Freezing: Freeze for up to 1 month. Wrap well and thaw at room temperature. Warm slightly before serving to refresh the texture.
Chocolate Chip Hot Cross Buns FAQs
The most common reason is inactive yeast. Always check the expiry date and make sure your milk isn't too hot (it should feel just warm, not hot).
Yes! After the first rise, cover tightly and refrigerate overnight. Bring back to room temperature before shaping.
Usually under-kneading or too much flour. The dough needs proper kneading to develop structure.
Yes. Use approximately 20g fresh yeast in place of 1 tablespoon dried yeast.
Because the dough needs warmth to rise, the chocolate chips may soften; that's completely fine! Using a quality brand of chocolate baking chips will help them hold their shape better.
More Easter Recipes
Who else loves baking Easter treats!? These are sure to impress and make your Easter extra delicious...
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Chocolate Chip Hot Cross Buns
Ingredients
- 250 g (1 cup) milk full-fat, room temperature
- 1 tbs dried yeast
- 70 g butter softened
- 1 egg room temperature
- 500 g (3 ⅓ cups) plain flour
- 2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 50 g caster sugar
- 265 g (1 ½ cups) chocolate chips
For the piping
- 60 g plain flour
- water
For the syrup
- 2 tbs water
- 2 tbs caster sugar
Instructions
Conventional Method
- Combine the room temperature milk and yeast in a small bowl. Set aside in a warm place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- Combine the plain flour, salt, cinnamon, nutmeg and sugar in a bowl. Make a well in the centre.
- Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
- Place the dough in a bowl and cover with a damp tea towel and place in a warm spot for 30 minutes or until dough has doubled in size.
- Preheat oven to 220 degrees celsius.
- Divide the dough into 12 portions and knead the chocolate chips through with your hands. Roll into balls.
- Grease and line a baking tray (I find it easiest to use 2 x 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Leave to prove for a further 20 minutes.
- Meanwhile, mix the flour and enough water to make a smooth thick paste together in a small bowl.
- Place the piping mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off). Pipe crosses onto the buns.
- Place the tray into the oven and bake for 15 minutes or until golden.
- While the buns are still warm, heat the sugar and water in the microwave on medium heat for 1 minute or until the sugar has completely dissolved.
- Brush the syrup over the top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.
Thermomix Method
- Place milk and yeast into the Thermomix bowl and heat for 1 minute, Speed 1, 37 degrees.
- Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 6. Knead for 2-3 minutes on Interval speed.
- Work the dough into a ball on a lightly floured board.
- Place in a bowl and cover with a tea towel. Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
- Divide the dough into 12 portions. Knead the chocolate chips into the dough portions and roll into balls.
- Grease and line a baking tray (I find it easiest to use 2 x 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Preheat oven to 220 degrees celsius.
- To make the piping, mix the flour and enough water to make a smooth thick paste in the Thermomix bowl for 20 seconds, Speed 4. Scrape down the sides and repeat for a further 20 seconds.
- Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off). Pipe crosses onto the buns.
- Place the tray into the oven and bake for 15 minutes or until golden.
- Meanwhile, heat the sugar and water in the Thermomix bowl for 2 minutes, Speed 4, 100 degrees. Brush the syrup over top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.
Notes
- Your yeast must foam - if it doesn't go frothy after 10 minutes, start again.
- Chocolate chips may melt slightly during proving - this is normal and those little bursts of chocolate are the best bit!
- Don't over-flour the dough - it should be soft and slightly tacky, not dry.
- Knead properly - this develops gluten and gives fluffy buns.
- Prove in a warm, draft-free spot - near (not in) a warm oven works well.
- Piping crosses - if you don't have a piping bag, place the paste into a ziplock bag and cut a small hole in the corner.
- Bake until golden, not pale - underbaked buns will be doughy inside.
- Storage: Store in an airtight container at room temperature for up to 3 days (best within 24 hours as they contain no preservatives like store-bought).
- Freezing: Freeze for up to 1 month. Wrap well and thaw at room temperature. Warm slightly before serving to refresh the texture.
Jo says
They look so good:)
Bake Play Smile says
Thank you xx
Tamara says
I made these today using fresh yeast in the thermomix and they were delicious. Thank you so much for the receipe.
AdThrive24 says
Fantastic!!! I'm thrilled to hear that. Happy Easter! xx