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4.68 from 79 ratings
Making hot cross buns is incredibly easy with this Chocolate Hot Cross Buns recipe. Filled with chocolate chips plus cocoa in the dough, your family will be coming back for more. These make the perfect special Easter brunch.
by Marie Roffey —Published Mar 30, 2023
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ThisChocolate Hot Cross Buns recipe is a special twist on the classic that tastes amazing.With chocolate in two forms – cocoa and chocolate chips – I love these even more than a traditional hot cross bun.
When they come out the oven, those chips are still all oozy and gooey and perfect. Perfect for slathering butter all over and devouring as it melts in.
Truly the best hot cross buns recipe, these choc hcbs taste amazing and are also fool-proof. Check out my white chocolate cranberry hot cross buns which is where this chocolate version is adapted from.
Or for a super indulgent Easter breakfast, try this giant chocolate scroll.
This post was first published here on 22nd March, 2018. It has been updated with more useful information.
FEATURED COMMENT
These buns were tender and delicious, we are a very small household but they were gone before I could realize! Great recipe, I can’t wait to try it again and to experiment with different flavorings and mix-ins!
Irene
Table of contents
- Ingredients you’ll need
- How to make chocolate hot cross buns
- Making the dough
- The first proof
- The second proof and baking
- How does yeast work?
- Tips and tricks for making hot cross buns;
- Variations
- More recipes you’ll love
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Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
Flour, sugar, milk, eggs– these are all very normal hot cross bun or bread baking ingredients. Then we add in somecocoa and chocolate chipsfor the chocolate flavour.
These choc hot cross buns are a yeasted bread, so you will need yeast butinstant or active dry yeastboth work perfectly and are very simple to use.
Now for the spices and flavourings. It just isn’t a hot cross bun without a little spice socinnamonand a littlevanilla extractare the perfect combo. With one bite, you know it’s Easter time.
How to make chocolate hot cross buns
Traditionally eaten on Good Friday, hot cross buns are fun and fairly simple to make. It’s such a satisfying recipe when they’re fluffy and fresh out of the oven ready to be devoured.
Detailed quantities and instructions in the recipe card below.
Making the dough
- Melt some butter in a little milk, then pour in some cold milk (photo 1) to get it to the perfect temperature to help the yeast do it’s job.
- Add the dry ingredients to a bowl (photo 2) and whisk them to mix then pour in the warm milk and butter (photo 3).
- Give it a rough mix then add egg (photo 4).
The first proof
- Use a dough scraper (a silicone or rubber tool that helps you to pull dough together) to pull the dough into a ball (photo 5).
- Spray the bowl with oil, then place it back in (photo 6) and cover until doubled (photo 7)
- Add the chocolate chips (photo 8) and gently knead them into the dough.
The second proof and baking
- Cut the dough into 12 even pieces and roll them into smooth balls (photo 9).
- Place the dough balls 9×13 inch baking sheet (or baking dish) lined with baking paper (photo 10) and let them double in size again (photo 11).
- Brush the risen dough balls with beaten egg yolk (photo 12).
- Pipe lines over the middle of each row (photo 13), to form a cross on each bun (photo 14). Bake for around 20 minutes.
How does yeast work?
Yeast is actually a living organism. Under the right conditions, yeast will grow and release carbon dioxide which acts to leaven bread (give it lift and make it rise).
So what are the right conditions? Yeast needs warmth (not too hot, just warm) and sugar to feed.
In contrast, salt can kill yeast so when adding salt to dough always make sure it doesn’t touch the yeast.
Tips and tricks for making hot cross buns;
Working with yeast does require a little care.
Yeast needs a tepid – warm mixture to bloom properly. If it’s too hot, it will kill the yeast. Too cold and it will take far too long to rise, although not impossible.
- Check your yeast: If your yeast is quite old it may not work the way it’s meant to. To check this, mix it into the warm milk mixture with some of the sugar and let it sit for 5 minutes. If you see it start to look a little frothy, you’re good to go. Now, just add the yeast mixture to everything else in the bowl.
- Don’t overheat the milk at the start. You add it to melted butter over low heat until it just starts to steam. Now you cool it just slightly by adding the remaining milk. This is then added to the bowl along with the dry ingredients and yeast.
- Adding the sugar at this stage too will assist the yeast in doing it’s thing. Sugar is food for yeast.
- There are a few different types of yeast out there. I use instant dried yeast in this recipe but you can substitute for active dry yeast in the same quantity.
It can be purchased in tubs so you can scoop out what you need or you’ll often find it prepacked in 7g (2 ¼ teaspoon) lots. Also, instant yeast will make bread rise more quickly than active dry yeast. - Make sure the yeast is fresh. Don’t use yeast that’s been banging around your pantry for years. If you buy yeast and won’t use it all quickly, you can freeze it for up to a year.
- When shaping the buns, it’s helpful to kind of tuck the edges and pull them underneath, so that the top becomes nice and smooth.
- Make sure the buns are all equal size so they bake evenly.
Variations
You can spice these up a little more by adding a pinch of all spice, nutmeg or ground cloves. Or why not try adding a tbsp of orange zest to the dough for the classic chocolate/orange combo.
So now you have a very good excuse to eat chocolate for breakfast so bake up a batch and enjoy.
More recipes you’ll love
- Iced Buns (with coconut)
- Caramel Apple Cinnamon Rolls
- Homemade Crumpets
- Vanilla Funfetti Easter Fudge
- Easy Easter Sugar Cookies
- Easter Hazelnut Cake
- Easter egg cheesecake
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Chocolate Hot Cross Buns Recipe
Yield: 12 buns
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Rising time: 2 hours hours
Total Time: 40 minutes minutes
4.7 from 79 ratings
Making hot cross buns is incredibly easy with this Chocolate Hot Cross Buns recipe. Filled with chocolate chips plus cocoa in the dough, your family will be coming back for more.
This recipe has rising time, Make sure to plan ahead.
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Ingredients
- 57 g unsalted butter (¼ cup / ½ stick)
- 300 ml milk (10 floz)
- 520 g plain flour(all purpose flour) (4 cups / 18.5oz)
- 35 g unsweetened cocoa powder (⅓ cup / 1.5oz)
- 2 ¼ teaspoons instant yeast (or active dry) (1 sachets / 7g)
- ½ cup white granulated sugar (100g / 3.5oz)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 cup milk or dark chocolate chips (200g / 7oz)
To top
- 1 egg yolk, beaten with a dash of water
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon plain flour(all purpose flour)
- 2 ½ tablespoons water (50ml) (notes)
For best results, always weigh ingredients where a weight is provided
Instructions
In a small saucepan over low heat, stir half the milk and butter until the butter melts. Add the remaining cold milk to cool it down a bit and set aside.
In the bowl of a stand mixer using the dough hook attachment, add the flour, cocoa, yeast, sugar and cinnamon and give it a mix together (no standmixer? see note 5).
Check the melted butter and milk mixture is just warm and not hot (if hot, let it sit for 5-10 minutes until just warm) then pour it into the flour mixture along with the vanilla. Give it a slight mix until starting to clump together then add the egg.
Beat on low for around 7 minutes until smooth and elastic.
Use a dough scraper to pull the dough together and lift it out of the bowl. Spray with olive oil spray, then place it back in the bowl. Spray the top of the dough lightly with oil too. Cover with plastic wrap and allow to rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface. Gently knead in the chocolate chips until evenly distributed. Don’t knead for too long.
Shape into a ball of dough. Cut the ball in 6 even portions, then cut each of those pieces in half.
Line the base of a casserole dish or large baking tin (at least 9×13 inch) with baking paper.
Shape each piece of dough into a small ball and sit them side by side in the prepared tray (they should be just touching). Cover with a damp tea towel and allow to rise for another hour or until doubled in size again.
Preheat the oven to 200C / 400F / 180C fan forced
Brush the egg yolk mixed with a dash of water over the tops of the buns.
In a small bowl, mix together the cocoa, flour and 2 ½ tablespoons water and transfer to a piping bag. Pipe crosses over the top of the buns (you can do this by piping 1 long line across the middle of each row of buns, then repeat until they all have a cross).
Bake for 20-25 minutes until shiny and crisp on top.
Serve warm, with butter or toast in a toaster.
Please take a moment to leave a . It's appreciated and so helpful.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). Many countries use a 15ml teaspoon – check and adjust if necessary.
- Flour: Bread flour will also work and give a slightly chewier texture.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary, always check the bake 2-3 minutes before the recipe suggests and consider investing in an independent oven thermometer. Small and cheap, they’re often more reliable the ovens own thermostat.
- You can also knead the mixture by hand, if preferred. It is a sticky dough and you’ll need to be patient with it.
- Mix it together in a large bowl with a wooden spoon, then start kneading by hand.
- Don’t be tempted to add too much flour or they’ll turn out dry.
- Holding a dough scraper in one hand to lift and fold, then kneading with the other works best
- Knead until smooth and elastic
More Information
These links will take you up to the post – just scroll down to get back to the recipe card.
- Step by step photos
- How does yeast work?
- Tips and tricks for making hot cross buns;
- Variations
MORE EASTER RECIPES!
Calories: 345kcal
Author: Marie Roffey
Course: Afternoon Tea, Breakfast, Brunch, Desserts, Lunch, snacks
Cuisine: American, Australian, Easter, English
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Chocolate Hot Cross Buns Recipe
Amount Per Serving (144 g)
Calories 345Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 20mg1%
Potassium 218mg6%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 18g20%
Protein 8g16%
Vitamin A 206IU4%
Vitamin C 0.02mg0%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Nikolas Hatzimichael —Reply
Delicious!!! 👏🙌👏🙌👏Marie Roffey —Reply
So happy you love them, Nikolas. Truly appreciate you dropping back to review.
Justine —Reply
My grown children requested ‘chocolate’ hot cross buns this year, all told me that these were the best ever, I think I would have to agree. Easy to follow recipe & baked to perfection. I kneaded the mixture by hand and didn’t need to add any extra flour. Will definitely be making again next Easter.Marie Roffey —Reply
Ah, I’m so happy to hear this, Justine. Thank you so much for taking the time to review 🙂
Rachel —Reply
Hi the first instruction says to combine milk and butter and heat then add remaining cold butter but the ingredients just have one measurement of milk? Did I miss something?
Marie Roffey —Reply
Sorry, that first instruction shoud say to heat half the milk and butter then cool with the remaining milk. Adjusted now. thanks.
Rachel —Reply
Awesome thanks!
Thinn Yee —Reply
I made chocolate flavour and original flavour with rasins (I used your cranberry and white chocolate hot crossed buns recipe) just before Good Friday. All my colleagues loved them.
Besides, my two years old nephew loved them so much that he didn’t even share with anyone.
They aren’t too sweet either. I used bread flour instead of plain flour. I didn’t need extra flour when shapping them. The smell was amazing. Everyone were drooling when they came out from the oven. I’ll definately make them again.
Thank you so much for the recipe.Marie Roffey —Reply
I’m so happy you love them, Thinn Yee.
Mac —Reply
My family loved it …. can’t wait to make it againMarie Roffey —Reply
Thanks so much, Mac. So happy you all loved them.
Gillian —Reply
Delicious recipe and easy to follow! Very keen to try different variations of this recipe! It goes well with coffee powder as a Mocha hot cross bun!Marie Roffey —Reply
So happy you love them, Gillian. Mocha flavour would be fantastic!
Jessica Mifsud —Reply
Hi there, very keen to make this recipe based on the reviews! Just wondering, if I substitute the flour with a gluten free flour, do you think it will work the same?Marie Roffey —Reply
Hi Jessica. I’ve only tried GF flours in cakes (with varying degrees of success depending on the flour brand) but never breads. I’d love to hear how it goes if you try it though.
Nina —Reply
Absolutely delicious turned out beautifully
Nice simple recipe too. My 9 yr old asd child thoroughly enjoyed helping make these. Are going to become a staple in our home sorry waistline 😂Marie Roffey —Reply
So happy you love them, Nina. Even happier that you had so much fun making them with the little one 🙂
Irene —Reply
These buns were tender and delicious, we are a very small household but they were gone before I could realize! Great recipe, I can’t wait to try it again and to experiment with different flavorings and mix-ins!Marie Roffey —Reply
So happy you all loved them, Irene. Thanks so much for trying my recipe
Olivia Johnson —Reply
This was a great recipe! I made it for Easter and my family loved them so much! Thank you I really enjoyed it!Marie Roffey —Reply
So happy you all loved them, Olivia. Truly appreciate you trying my recipe.
Gregory Beattie —Reply
A very easy to follow recipe that had a great result! One question: was the recipe meant to contain no salt? I added a quarter teaspoon.
I also made mine into “hot happy buns” with happy faces piped on instead of crosses. I would upload a photo if it was possible.Gregory Beattie —Reply
Actually, it was just as well I didn’t make them traditional hot *cross* buns, because as it was my family found it hard to believe I had made them and not bought them!
Marie Roffey —Reply
Great work!
Marie Roffey —Reply
So great to hear, Gregory. I don’t feel these need any salt but always feel free to add a touch. I love the happy face idea. If you have Instagram, you could upload a photo there or DM it to me 🙂
Matt —Reply
Absolutely love these hot cross buns. I made one batch following the recipe, and in the other batch I swapped the cinnamon for orange zest and the vanilla for orange essence. Delicious.Marie Roffey —Reply
So happy to hear that, Matt and I love the orange twist!
emily —Reply
Hi, the recipe instructions mention all spice but the ingredients list doesnt mention anything about it. Can these be made without all spice?
Marie Roffey —Reply
Hi Emily, I’ve removed it from the recipe and don’t see it on my end. Maybe try refreshing your browser.
Debbie Schultz —Reply
Hi there, how much All Spice goes in? I seem to miss it in the ingredients list? Thanks! Trying these this week for sure!Marie Roffey —Reply
None anymore. I’ve actually removed it from the recipe as I felt it didn’t really have enough impact to warrant having the extra ingredient. I’ve amended the recipe card, so sorry for the confusion.
Sara Gilmore —Reply
I made these and had to get them out of the house FAST once they were out of the oven and I’d tried one. I thought I’d be safe because although I’m a bread lover, traditional hot cross buns have never been too difficult for me to resist. THESE are a different story!!! I used rum soaked dried cranberries and chunked chocolate approximately the same size as store bought chocolate chips and otherwise followed the recipe to the T. I did brush them lightly with a mixture of golden syrup with a touch of Dundee marmalade for a hint of orange flavor. Oh my gosh!!! I may be in trouble. Friends and family are already asking if I make these every Easter. …..looks like I MAY be!!!!⭐️⭐️⭐️⭐️⭐️Marie Roffey —Reply
So so happy to hear that, Sara!
Joanna —Reply
I’m confused with the egg yolk, was it with water or without?
Marie Roffey —Reply
Yes, my error Joanna. Mix one egg yolk with a dash of water. I find it works better than a whole beaten egg. I’ll adjust the recipe card
Lindy —Reply
Hi
With the second rise do I cover it?
Thanks 😊Marie Roffey —Reply
Yes, just with a tea towel or lightly with a sheet of plastic wrap
Sarah —Reply
Has anyone tried doing the second rise in the fridge overnight so the buns can be cooked fresh in the morning? If not, is there a reason I shouldn’t attempt this?
Thanks!
Marie Roffey —Reply
Hi Sarah, I haven’t tested this one specifically for an overnight fridge rise but I don’t see why it wouldn’t work. I hope to test this in the near future but I’d love to hear your feedback if you do.
Sarah —Reply
I did it and it worked great!!Marie Roffey —Reply
That’s wonderful Sarah. I so appreciate your feedback. I’ll add some more notes to the recipe once I’ve tested this too.
Taryn —Reply
Hi there, i don’t have a stand mixer 🙁 is it at all possible to make them with a hand mixer with the dough hook attachments? Many thanks
Marie Roffey —Reply
Hi Taryn, yes that should work fine. You can also knead it by hand – it will take a little longer and don’t be tempted to add too much extra flour, the dough will become less sticky as you knead it. Let me know how you go 🙂
Taryn —Reply
Great thank you, i will keep you posted 🙂
Gai —Reply
The instructions were perfect and very considerate! My little boys love hot cross buns all year around and found this to be a perfect way to keep baking them at home. They turned out perfect. Thank you!
Marie Roffey —Reply
This makes me so happy to hear. Thank you Gai 🙂
Melissa S —Reply
Tried this recipe today, and as usual, the instructions were perfect. The house smelled divine while cooking and have been devoured. I won’t be buying store-bought ones ever again. I am bookmarking this recipe as a family favourite. While I didn’t create the cross to finish off the buns, the family were not fussed with their “Chocolate Hot Buns” Thanks for sharing this recipe.Marie Roffey —Reply
Thanks so much Melissa, you made my day. I’m so happy your’ family loved your crossless chocolate buns 🙂
maya grace —Reply
im a bit confused with the recipe do we add the yeast to the warm milk and butter recipe then add the sugar to the milk then add it together with rest of ingredients or do you add all the dry ingredients including the yeast to the te bowl then add the milk mmixture
Marie Roffey —Reply
Hello Maya, no just the butter and milk together as per step 1. The yeast goes directly into the bowl with the flour, per step 2.
Bids —Reply
Best buns ever.. super soft and delicious
Marie Roffey —Reply
Thanks so much Bids, I’m so happy you loved them. If you have a moment, I’d love if you could give it a star rating too 🙂
sheri —Reply
Love the recipe.
Thanks for sharing… it was so yummy, will do this again😊.
I tried with a nice teaspoon of Nutella in each bun… it was a hit. LolMarie Roffey —Reply
Thanks so much Sheri, so happy you loved it 🙂
Shelley —Reply
Hi there. Is like to make this today. I only have salted butter… How do I go about making sure it doesn’t effect the yeast? Thanks
Marie Roffey —Reply
Hi Shelley, for the amount used in this recipe, the salt won’t likely affect the yeast. However, I have adjusted the method in this recipe to match my other hot cross buns recipe as instant and active dry yeast don’t really need to activate in warm milk first anyway. Update your browser and you should see the updated, simplified steps now.
Kirk —Reply
Came out well but was a bit too sweet for our liking
Marie Roffey —Reply
Thanks Kirk, hot cross buns are generally a sweet bread but thank you for trying them and for your feedback 🙂
Chloe —Reply
Hi! These have just come out of my oven and smell fantastic. How long do you think they will keep for at room temperature due to no preservatives?Marie Roffey —Reply
Hi Chloe. They’ll keep for a few days but homemade bread does tend to go stale quicker so I always recommend just giving it a 7-8 second blitz in the microwave to fluff it up again once it’s 24 hours or older. You can freeze these too.
Courtney —Reply
Thanks for the recipe. Just letting you know it did not specify when to add in the other half of caster sugar. As a non-baker, this meant that mine were a little bitter!
Marie Roffey —Reply
My apologies, Courtney and thank you for letting me know. I have updated the recipe now to include the remaining sugar.
Michelle —Reply
These are the best hot cross buns I have evey made. They rose so well, which is something I always find a challenge. The only thing I would add next time would be a pinch of salt into the recipe. Jsut to help to bring out all the flavours.Simply the best
Marie Roffey —Reply
Thanks so much Michelle. I’m so happy you loved them.
Des —Reply
Excellent recipe, thanks so much made them today – your tips were spot on.Marie Roffey —Reply
Thanks so much, Des. So happy you loved them 🙂
Genie —Reply
I would like to make only 6 buns, do i halve all ingredients, including the egg ie 1/2 egg only? thank you!
Marie Roffey —Reply
I haven’t tested these in a half quantity but I believe it would work fine. The best way to halve the egg would be to weigh it out. Please let me know how they go.
Justine —Reply
This was such a success! So fluffy! First time baking hcb’s and I’m hooked. Hubby says they’re way better than store bought. Would like to try with spelt flour next 👍 thank youMarie Roffey —Reply
Excellent. I’m so happy you and hubby loved them Justine. I’d love to hear how the spelt flour version turn out too and send me a pic if you can 🙂
Lachlan —Reply
Hi Marie!
Just wondering if it would work to substitute the AP flour with bread/pizza flour? Would I need to change the quantity?
Thanks!
Marie Roffey —Reply
Hello Lachlan, you could but it will give a chewier end result and may turn out not so light and fluffy. The quantity would be the same though.
Melissa A Ondesko —Reply
I made these and they are amazing. I took your advice and weighed all dry ingredients. I only had salted butter, so I started my yeast with some sugar in a cup before I added it to the other wet ingredients. These are better than my favorite food…bagels.Marie Roffey —Reply
Thanks so much Melissa, I’m so happy you love them 🙂
Quyen —Reply
Hi, can I replace grinded coffee granules for cocoa powder? Thank you!
Marie —Reply
Hello, there is no coffee in this recipe. Have you mixed it up with another recipe?
Ben|Havocinthekitchen —Reply
I think I’ve made hot cross buns only once. I cannot say this is my kind of baking (I prefer either savory or sweet with lots of filling things). But those chocolate buns look fantastic, and I’d definitely grab few with some butter. Love the addition of chocolate chips too.Marie —Reply
Thanks Ben 🙂
Ririyen —Reply
You mentioned not to let yeast come into direct contact with salt however salt was not included in the ingredients list. Am I mistaken?
Marie Roffey —Reply
My apologies Ririyen, just force of habit adding that note. There is no salt in this recipe, so I’ve removed that note now.
