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These whole wheat hot cross buns are soft, lightly spiced, and way more tender than you’d expect from a whole grain bun. Using a mix of whole wheat and all-purpose flour keeps them hearty without turning them into bricks, and the dough is easy to work with, even if you’re not a frequent bread baker.
Hot cross buns have long been a Good Friday tradition. The cross on top is a nod to the crucifixion, and the spices in the dough represent those used in the burial of Jesus. Like Greek Easter bread, which also carries symbolism for the season, these buns hold deep meaning for the during Holy Week.
For a recipe with more Easter symbolism, see our empty tomb cookies.
Here’s Why This Recipe Works
Half-and-half flour blend: Keeps the buns soft while still sneaking in that whole wheat goodness.
Instant yeast = no nonsense: No proofing needed, just mix, knead, and go.
Customizable add-ins: Whether you’re Team Chocolate Chip or all about that candied citrus, this dough plays nice.
Glossy glaze finish: It’s the easiest way to make homemade buns look bakery-level impressive.
The Ingredients
- Pantry: Whole wheat flour, all-purpose flour, honey, powdered sugar, mini chocolate chips, candied orange peel or dried fruit.
- Dairy: Whole milk, butter.
- Spices and seasonings: Ground cinnamon, ground nutmeg, ground allspice, salt.
- Produce: Orange zest (optional).
- Refrigerated: Egg.
Recipe Variations
Classic All-Fruit Version: Skip the chocolate chips and use 1½ cups of mixed dried fruit (like currants, golden raisins, or chopped apricots.
Whole Wheat Orange Hot Cross Buns: Add ½ teaspoon orange extract to the dough along with orange zest and candied orange peel.
If you keep a sourdough starter, I have a recipe for sourdough hot cross buns.
Recipe Tips
Use a scale if you can. Flour measurements are more accurate by weight, especially with whole wheat.
Check dough texture early. If it’s too sticky, add more flour 1 tablespoon at a time. Don’t wait until you’ve been kneading for 10 minutes.
Warm spot = faster rise. If your kitchen’s chilly, try placing the dough in the laundry room while the dryer’s running (seriously, it works).
Pipe the crosses just before baking. If the paste sits too long, it thickens and becomes harder to pipe neatly.
Don’t overdo the flour when shaping: The dough should be slightly tacky but not wet. Adding too much flour at this stage can make the buns dry. Lightly oil your hands if it’s sticking instead of reaching for more flour.
Weigh the dough balls for even buns: If you want buns that bake evenly and look neat in the pan, use a scale to portion them out. Aim for about 90 grams each.
Watch the second rise closely: Once the buns are puffed and just starting to touch each other, they’re ready to bake. If they overproof, they might deflate in the oven or lose their nice dome shape.
Apply glaze while warm: Let the buns cool for about 5 minutes before brushing on the glaze. Too hot, and it melts right off; too cool, and it won’t soak in as nicely.
Storing Leftovers
- Refrigerate: Store the cooled buns in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
- Reheat: Warm in a 300°F oven for 5–10 minutes. Brush with a little extra glaze if desired.
Whole Wheat Easter Sweet Buns
These whole wheat hot cross buns are a great way to add something special to your Easter table, or honestly, any weekend that calls for a cozy bake. They’ve got that soft, fluffy texture you want in a bun, with just enough heartiness. You can go classic with dried fruit or take the chocolate route, both versions turn out soft, flavorful, and worth the effort.
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Whole Grain Hot Cross Buns
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Ingredients
- 2¼ cups whole wheat flour, 254 grams
- 1¼ cups all-purpose flour, 150 grams; more if needed
- 2¼ teaspoons instant dry yeast, 7 grams
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F; 227 grams
- ¼ cup honey, or maple syrup; 85 grams
- ¼ cup butter, melted; 57 grams
- 1 large egg
Add-ins:
- ¾ candied orange peel, or any dried fruit; chopped
- ¾ cup mini chocolate chips, or more dried fruit
- Zest of 1 orange, optional
For the Crosses:
- ¼ cup all-purpose flour
- 3 tablespoons powdered sugar
- 4 to 5 tablespoons water, enough to form a thick paste
For the Glaze
- 1 cup powdered sugar
- 3 to 4 tablespoons milk
Instructions
- In a large bowl (or the bowl of a stand mixer), whisk together the whole wheat flour, all-purpose flour, instant yeast, spices, and salt.
- Add the warm milk, honey, melted butter, and egg. Stir until a rough, shaggy dough forms.
- If the dough feels too sticky, add more flour 1 tablespoon at a time, just until manageable.
- Knead the dough by hand or in a stand mixer with a dough hook, adding more all-purpose flour as needed until the dough is soft, elastic, and just slightly tacky (about 8 to 10 minutes).
- Knead in the dried fruit and chocolate chips until evenly mixed throughout.
First Rise
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 2 hours, or until doubled in size. It should look puffed and airy and leave an indent when poked gently. The timing will vary depending on the temperature of your kitchen.
Shape the Buns
- Punch down the dough and divide it into 12 equal pieces. Shape each one into a smooth ball and place them in a greased 9×13-inch baking pan, or on a parchment-lined baking sheet if you prefer a more spaced-out look.
Second Rise
- Cover and let the buns rise again for 60–90 minutes, or until puffy and just touching each other.
Add the Crosses and Bake
- Preheat the oven to 375°F. Mix together the flour, sugar, and water to form a thick paste. Continue to drizzle in a bit of water until it is thick enough to pipe. Transfer it to a piping bag or a zip-top bag with the tip snipped off and pipe a cross over each bun.
- Bake for 20–25 minutes, or until golden brown and cooked through.
Glaze
- Add the powdered sugar to a bowl and stir in enough milk to make it a thin glaze. While the buns are still warm, brush them with the sugar glaze.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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