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Learn how to make gluten-free hot cross buns, made with spiced yeast dough, plump raisins, and a cross of sweet icing. These traditional buns are the perfect complement to Easter dinner. This recipe creates a small batch of 8 rolls, but it can easily be doubled if needed. Dairy-free options included in the recipe.
While it may be hard to find gluten-free hot cross buns for sale, that doesn't mean you have to miss out on this traditional Easter bread, full of history! You can make them right at home with this easy recipe!
If you've never had a hot cross bun, you're in for a real treat! This recipe starts with the same sweet dough used in these Gluten-Free Hawaiian Rolls, then the recipe gets jazzed up from there. These lightly sweet dinner rolls are spiced to perfection with cinnamon and nutmeg and dotted with plump raisins. Then they are topped with a touch of sweet icing. Think of them as a cross between a dinner roll, cinnamon raisin bread, and a cinnamon roll. Sounds perfect, right?
Ingredients
These rolls consist of mostly pantry items, which means you can whip up a batch anytime, not just at Easter!
- Gluten-free Flour: I highly recommendCaputo Fioreglut Gluten-free FlourorCup4Cup Multipurpose Flourfor this recipe.
- Caputo Fioreglutis a special Italian gluten-free flour that I use most notably in mygluten-free pizza dough, you can also read a little bit more about the flour in that post.Please note:Fioreglut does contain gluten-free wheat starch.
- Cup4Cup Multipurpose Flourcame in a close second in this recipe. The results were great, although slightly more dense than the rolls made with Fioreglut.Please note:Cup4Cup does contain dairy.
- Psyllium husk powder: Addingpsyllium husk powderto yeasted bread recipes helps them to rise a bit more and gives the bread a better structure.
- Potato Flour:For this recipe, you'll want potato flour,notpotato starch.
- In a pinch, you cangrind plain mashed potato flakesinto a powder if you have a high-powered blender, like aVitamix.
- Yeast: The yeast for this bread israpid rise yeast. It may also be labeled asinstant yeastorbread machine yeast. The benefit to this type of yeast is that it is a bit easier to work with. You don't have to dissolve it first. It can be mixed right in with the dry ingredients.
- If you only have regular yeast, dissolve the yeast in the warm milk first before adding it to the recipe.
- Brown Sugar: For sweetness.
- Milk & butter: For dairy-free, substitute your favorite dairy-free baking substitutes such as almond milk and canola oil or Earth Balance Vegan Buttery Sticks.
- Raisins: You can also substitute currants.
- Spices: Cinnamon and nutmeg, or apple pie spice if you have that on hand.
Equipment
You don'tnecessarilyneed any special equipment to make these rolls but they will bemuch easier to makeif you have astandmixer.
The dough is mixed for 2 minutes to get it very smooth and well combined, which would be a challenge without a stand mixer. Since the dough is also pretty thick, I do not recommend using a hand mixer.
How to Make Gluten-free Hot Cross Buns
These sweet yeast rolls are shockingly easy to make! Plus the dough only requires one rise, which means these rolls will be done in under 2 hours, from start to finish!
The basic steps are:
- Mix the dough in a stand mixer.
- Divide into 8 portions.
- With greased hands, roll each portion into a ball.
- Let rise in the pan for about 1 hour, or until doubled in size.
- Brush with egg wash.
- Bake and cool.
- Pipe icing crosses.
Make Ahead Instructions
Whether you're prepping for the holidays or you'd just like to save some time in the morning, you can make these rolls ahead of time. To do this:
- Make the dough and form the rolls.
- Let them rise in the pan for 1 hour.
- Then refrigerate the rolls up to overnight.
- Remove from the refrigerator while the oven heats up.
- Bake as instructed.
More Gluten-free Breads
If you liked this recipe, be sure to check out related gluten-free recipes below!
- Gluten-free Hawaiian Rolls
- Soft and Fluffy Gluten-free Dinner Rolls with Caputo Fioreglut
- Easy Gluten-free Flatbread
- Easy Gluten-free Soft Pretzel Bites
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Recipe
Gluten-Free Hot Cross Buns
Katie Olesen
Fluffy gluten-free hot cross buns made with spiced yeast dough, plump raisins, and a cross of sweet icing. These traditional buns are the perfect complement to Easter dinner.
5 from 5 votes
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Rise Time 1 hour hr
Total Time 1 hour hr 50 minutes mins
Course Bread
Diet Gluten Free
Servings 8 rolls
Calories 225 kcal
Ingredients
- 1 ½ cups Fioreglut or Cup4Cup gluten-free flour blend, highly recommended
- 2 tablespoons potato flour
- ½ tablespoon psyllium husk powder
- ½ tablespoon instant yeast, also known as RapidRise or Bread Machine yeast
- ¾ teaspoon salt
- ¾ teaspoon cinnamon, or substitute 1 ¼ teaspoon apple pie spice for the cinnamon, nutmeg, and allspice.
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¾ cup milk, or non-dairy milk
- ⅓ cup brown sugar
- 2 tablespoons butter, oil, or vegan butter
- 1 egg, plus another egg for egg wash.
- ¼ teaspoon vanilla
- ½ cup raisins
Icing
- ½ cup powdered sugar
- 2 teaspoons milk,, orange juice, or non-dairy milk
- ¼ teaspoon vanilla
Instructions
Make the Dough
In the bowl of a stand mixer, whisk together the flour, potato flour, psyllium husk powder, yeast, salt, cinnamon, nutmeg, and allspice.
In a microwave-safe cup, combine the milk, brown sugar, and butter. Microwave for 1 minute to melt the butter and heat the mixture to about 120°F. Stir to combine.
With the mixer on low speed, slowly pour the milk mixture into the flour mixture.
Then add in the egg, vanilla, and raisins. Blend on medium speed for 2 minutes. The mixture should be thick and look smooth.
Use a ¼ cup cookie scoop to scoop out 8 portions of dough. Or remove the dough to a piece of greased parchment or wax paper and cut the dough into 8 portions.
With greased hands, roll each portion into a ball and place it in a greased loaf pan.
Cover the pan and let rise in a warm spot for 1 hour or until doubled in size.
Bake the Rolls
Preheat the oven to 350°F.
In a small bowl, beat one egg. Brush the tops of the rolls with the egg wash.
Bake the rolls for 25-30 minutes or until dark golden brown.
Let the rolls cool until just warm.
Mix together the icing ingredients. Place the icing in a small zip-top bag or pastry bag. Cut a small corner from the bag and pipe the icing crosses on the buns.
Serve warm.
Video
Notes
To Make Ahead:
- Make the dough and form the rolls.
- Rise in the pan for 1 hour.
- Refrigerate the rolls up to overnight.
- Remove from the refrigerator while the oven heats up.
- Bake as instructed.
Nutrition
Serving: 1bunCalories: 225kcalCarbohydrates: 44gProtein: 4gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 268mgPotassium: 152mgFiber: 4gSugar: 18gVitamin A: 157IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Tried this recipe?Leave a comment and star rating below!
More Gluten-free Yeast Breads
- Gluten-Free Sourdough Starter Recipe: Free Printable!
- Gluten-Free Sourdough Bread Recipe: Caputo Fioreglut
- Gluten-Free Brioche Burger Buns: Easy Recipe!
- Gluten-Free Chicago-Style Deep Dish Pizza: Authentic Recipe!
Reader Interactions
Comments
CHERYL COOK
If using Caputo Fiorglut is additional psyllium needed as the recipe calls for? I thought this flour already contained psyllium? Also I was disappointed that the recipe didn’t have the ability to convert to metric. It is so much more accurate and is especially needed in gf yeast recipes for success.
Reply
Katie Olesen
Yes, the recipe was developed with the added psyllium. The blend does contain psyllium but some recipes require a bit more for structure. The grams measurements for flour and milk can be found under the metric/grams button above the ingredients list. Not all measurements are included in grams as the smaller amounts (less than 10 grams) are often more difficult to measure on various home kitchen scales. Hope that helps.
Reply
Ami
If you can’t get potato flakes or potato flour…..is there another alternative? Can I use mashed potato?
Reply
Keith H
These are incredible!! My wife is Celiac and we made these together ❤️ for Easter weekend and were blown away by the delicious yummy-ness of them. Caputo is a game changer for those with celiac disease and your recipes are very appreciated. Thanks 🙏🏻Reply
Katie | Wheat by the Wayside
Glad you enjoyed the recipe!
Reply
Margo
I am allergic to psyllium. Could I substitute xanthun gum for the psyllium husk in the got cross buns?
Reply
Katie | Wheat by the Wayside
I have not tested this so I can't say for sure. Fioreglut contains psyllium in it as well.
Reply
Anj
I'm excited to try this recipe, thank you for sharing it!
Do they freeze well? If so, when is the best time to freeze them - as risen
dough or after baking? (...iced or un-iced?)
Thanks so much!Reply
Katie | Wheat by the Wayside
I would probably freeze them after they have baked. Icing could go either way for freezing. You can also let them rise first then refrigerate overnight and bake the next day.
Reply
Molly
Got some of the Fioreglut flour. Game changer!! I gave up on breads because I couldn’t come anywhere close to the right texture. These hot cross buns were perfection! Cant wait to try some more recipes with it. Katie, please work on a cinnamon roll recipe next.Reply
Katie | Wheat by the Wayside
So great to hear you loved the recipe, Molly! That flour is amazing! Cinnamon rolls are definitely on my list... maybe I should move them to the top?! 😉
Reply
Kathy
These look so good. Thanks also for your description of each ingredient. Very helpful.Reply
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