Chocolate and Orange Hot Cross Buns – Soft, spiced hot cross buns with chocolate chips and zesty orange. This easy recipe makes a delicious twist on the classic, perfect for Easter or any occasion!

A close-up view of golden brown hot cross buns topped with orange zest and a glossy glaze, nestled together in a baking tray.

Chocolate and orange are a match made in heaven, and when combined with soft, spiced hot cross buns, they create an irresistible twist on a classic treat.

These buns are fluffy, lightly spiced, studded with chocolate chips, and infused with zesty orange for the perfect balance of sweetness and warmth.

Whether you’re baking for Easter or simply craving a comforting homemade treat, this recipe is sure to impress. Serve them warm with a little butter or enjoy them as they are!

Looking for more Easter treats? Check out my Baked Carrot Cake Doughnuts, Mini Egg Cookies, and my Creme Egg Brownies.

Why you’ll love it

Delicious flavour twist – The classic spiced hot cross bun gets an upgrade with chocolate chips and zesty orange.
Soft & fluffy texture – These buns are light, pillowy, and packed with flavour, making them the perfect treat for breakfast, brunch, or an afternoon snack.
Great for any occasion – While they’re a favourite for Easter, these buns are so delicious you’ll want to enjoy them all year round!
Easy to make – This recipe is simple to follow, giving you bakery-style results with minimal effort.
Perfect for sharing – These homemade buns are great for serving at family gatherings, gifting to friends, or simply enjoying with a cup of tea or coffee.
A detailed view of the shiny, golden surface of the buns, with a soft cross pattern and chocolate chips peeking through.

Ingredients you’ll need

For the dough:

  • Whole milk: Activates the yeast and adds moisture, ensuring a soft and fluffy texture.
  • Granulated sugar: Feeds the yeast for a good rise and adds a touch of sweetness.
  • Dry active yeast: The leavening agent that helps the buns rise and develop a light, airy structure.
  • Unsalted butter: Adds richness and flavour while keeping the dough soft.
  • Eggs + egg yolk: Provide structure, tenderness, and help bind the dough together.
  • Fresh orange juice: Enhances the citrus flavour and keeps the buns moist.
  • Orange zest: Adds a bright, fragrant citrus note to complement the chocolate.
  • Bread flour: Has a higher protein content than plain/all-purpose flour.
  • Mixed spice: A warm blend of spices that adds depth of flavour.
  • Ground cinnamon: Enhances the spiced warmth in the dough.
  • Ground nutmeg: Adds a subtle, slightly sweet spice for extra depth.
  • Salt: Balances sweetness and enhances the overall flavour.
  • Chocolate chips: Provides rich, melty chocolate in every bite, pairing perfectly with the orange zest.

For the crosses:

  • Plain/all-purpose flour: Forms the signature cross on top of each bun.
  • Granulated sugar: Adds a hint of sweetness to the cross mixture.
  • Water: Helps create a smooth paste for piping the crosses.

For the glaze:

  • Granulated sugar: Dissolves into the orange juice for a subtle shine and added sweetness.
  • Fresh orange juice: Infuses the glaze with citrus flavour and gives the buns a glossy finish.

Find the measurements and full recipe below!

Jump to Recipe
The baking tray with soft, fluffy buns, three pieces torn away to reveal the airy crumb inside, with chocolate chips studded throughout.

How to make

Chocolate and Orange Hot Cross Buns

Proof the yeast: In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.

Mix wet ingredients: In a large mixing bowl, add the yeast mixture, butter, eggs, egg yolk, orange juice, and zest, and whisk until combined.

A glass measuring jug filled with a frothy, bubbly yeast mixture, indicating that the yeast has been activated and is ready to use in the dough.
A large glass mixing bowl containing a smooth, golden-yellow liquid mixture with a whisk resting inside, showing the combined yeast mixture, butter, eggs, orange juice, and zest.

Add dry ingredients: Add the flour, spices, salt, and chocolate chips, and mix until a rough, sticky dough forms.

Knead the dough: Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.

A mixing bowl with a rough, sticky dough mixture that includes flour, spices, salt, and chocolate chips being mixed with a pink silicone spatula.
A ball of kneaded dough with chocolate chips distributed throughout, resting on a light, floured surface. The dough appears smooth and elastic.

First rise: Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.

The same chocolate chip-studded dough placed into a lightly greased glass mixing bowl, ready for its first rise.
The dough has doubled in size inside the glass bowl, showing visible air pockets and an airy texture, ready for shaping into individual buns.

Shape the dough: Once the dough has doubled in size, gently deflate with your fist and transfer to a lightly floured surface. Divide the dough into 12 equal pieces and roll into balls.

Second rise: Place them in a greased 9×13-inch baking pan, cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.

A 9x13-inch metal baking pan filled with evenly portioned dough balls, ready for a second proofing.
The dough balls have risen, expanding into one another, forming a soft, fluffy batch before baking.

Make the crosses: In a small mixing bowl, whisk together the flour and sugar. Stir in the water until smooth. Place into a piping bag, snip off a small piece at the corner, and pipe crosses over the buns.

Bake, uncovered, for 35 – 40 minutes or until risen, golden brown, and the internal temperature of the buns reach 88C – 93C (190F – 200F).

Make the glaze: In a small saucepan, gently heat the sugar and orange juice until the sugar has dissolved. Brush the glaze over the hot buns, and serve warm.

The same dough balls with freshly piped white flour crosses applied over them, preparing them for the oven.
A tray of freshly baked hot cross buns, golden brown and glistening, with the flour crosses slightly set into the dough.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A zoomed-in shot showing the tender, fluffy interior of the bun, highlighting the soft crumb.

Substitutions & variations

  • Dry active yeast: You can also use instant yeast, no need to proof it—just mix it directly into the dry ingredients.
  • Bread flour: You can use plain/all-purpose if that’s all you have.
  • Chocolate chips: Use milk, dark, or semi-sweet, or replace with raisins, currants, or cranberries for a fruitier version.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

A hot cross bun sits on a speckled plate, surrounded by chocolate chips and a few flecks of orange zest.

Leftovers & storage

Leftovers can be stored, covered tightly, at room temperature or in the fridge for up to 1 week. Baked buns also freeze well for up to 3 months. Thaw overnight in the fridge. Warm up or toast before serving.

Make ahead: Divide the dough into 12 balls, and place into the prepared pan as instructed. Cover with clingfilm and refrigerate overnight. In the morning, let the dough rise in a warm place for 30 minutes before topping with the crosses and baking.

Recipe FAQs

Can I use instant yeast instead of active dry yeast?

Yes! Use the same amount of instant yeast, and skip the proofing step—just mix it directly into the dry ingredients.

Why didn’t my dough rise properly?

This could be due to expired or dead yeast, milk that was too hot (which can kill the yeast), or a cold environment. Try placing the dough in a warm place to help it rise.

Can I make these without chocolate?

Absolutely! Simply omit the chocolate chips and add extra dried fruit like raisins, currants, or cranberries for a more traditional bun.

Can I add nuts or extra spices?

Yes! Chopped hazelnuts, almonds, or pecans work well. You can also increase the cinnamon or add cardamom for a bolder spiced flavour.

Did You Make This Recipe?

Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!

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A sliced-in-half bun rests on a plate, exposing its airy, well-risen crumb structure, with gooey melted chocolate bits.

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Originally Published: March, 2016 | Updated: March, 2025

The baking tray with soft, fluffy buns, three pieces torn away to reveal the airy crumb inside, with chocolate chips studded throughout.
Simply Bake

Chocolate and Orange Hot Cross Buns

Soft, spiced hot cross buns with chocolate chips and zesty orange. This easy recipe makes a delicious twist on the classic, perfect for Easter or any occasion!
Author: Marsha
Prep Time: 45 minutes
Cook Time: 35 minutes
Rise Time 1 hour 30 minutes
Total Time: 2 hours 50 minutes
Yields: 12 buns

Ingredients

For the Dough

  • 1 ¼ cups (300ml) whole milk, warmed to 43C/110F
  • ½ cup (100g) granulated sugar
  • 4 ½ teaspoons (14g or 2 sachets) dry active yeast
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs + 1 large egg yolk, room temperature
  • ¼ cup (60ml) fresh orange juice, about 1 large orange
  • Zest of 1 large orange
  • 6 ¼ cups (780g) bread flour
  • 2 teaspoons mixed spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ¾ cup (130g) chocolate chips

For the Crosses

  • ½ cup (60g) plain/all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ cup (60ml) water

For the Glaze

  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) fresh orange juice, about 1 large orange

Instructions

For the Dough

  • In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.
  • In a large mixing bowl, add the yeast mixture, butter, eggs, egg yolk, orange juice, and zest, and whisk until combined.
  • Add the flour, spices, salt, and chocolate chips, and mix until a rough, sticky dough forms.
  • Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
  • NOTE: If the dough gets too sticky to knead, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until it becomes more manageable. Do NOT add more flour than you need because this will result in dry, dense buns.
  • Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
  • TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
  • Once the dough has doubled in size, gently deflate with your fist and transfer to a lightly floured surface.
  • Divide the dough into 12 equal pieces and roll into balls.
  • Place them in a greased 9×13-inch baking pan, cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
  • Preheat the oven to 180C/160C Fan/350F/Gas 4.

For the Flour Crosses

  • In a small mixing bowl, whisk together the flour and sugar. Stir in the water until smooth.
  • Place into a piping bag, snip off a small piece at the corner, and pipe crosses over the buns.
  • Bake, uncovered, for 35 – 40 minutes or until risen, golden brown, and the internal temperature of the buns reach 88C – 93C (190F – 200F).

For the Glaze

  • In a small saucepan, gently heat the sugar and orange juice until the sugar has dissolved.
  • Brush the glaze over the hot buns, and serve warm.

Recipe Notes

Storage: Leftovers can be stored, covered tightly, at room temperature or in the fridge for up to 1 week. Baked buns also freeze well for up to 3 months. Thaw overnight in the fridge. Warm up or toast before serving.
Make ahead: Divide the dough into 12 balls, and place into the prepared pan as instructed. Cover with clingfilm and refrigerate overnight. In the morning, let the dough rise in a warm place for 30 minutes before topping with the crosses and baking.

Nutrition Information:

Serving: 1bunCalories: 517kcalCarbohydrates: 76gProtein: 14gFat: 16gSaturated Fat: 9gCholesterol: 190mgFiber: 3gSugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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50 Comments

  1. This recipe has become a staple breakfast in our house, I make them once or twice a month! They are soo good!

    Reply

  2. I baked these hot x buns the other day and they are delicious, Also, I made a batch of lemon and ginger buns which were equally tasty.

    Reply

  3. Just to clarify that you add the glaze after baking, before eating, while still warm? A high end grocery store used to sell choc and orange hot cross buns and my hubby loved them, but they arent doing them this year so going to try making some as a surprise.

    Reply

  4. Can the dough be made and rise in the fridge overnight? Would love to have this ready for breakfast in the morning without having to wake up early for the first rise.

    Reply

  5. I’m in the US, what is mixed spice? Can you explain what is in mixed spice in the UK? I don’t like the idea of pumpkin spice with chocolate, and want to use some other spice.

    Reply

  7. I want to dive right into these. They look so tender! Chocolate and orange is such a tempting and delicious combination. What a great ideas for these buns!

    Reply

  10. Marsha, I’ve been drooling over these hot cross buns all week on social media! They are just… perfection. Love how fluffy and tasty they look. 🙂 The orange glaze on top is just mouthwatering. Pinning this! 🙂

    Reply

  18. I wanted to try this kind of cross buns for Easter, but I wasn’t feeling so well, so I did not actually cook or bake anything at all. Your version sounds even better than the one I wanted to make. It is pinned!

    Reply

  24. These hot cross buns look beautiful. A perfect recipe to try for the Easter holiday. I love the touch of chocolate and orange too. Have a beautiful and blessed holiday weekend.

    Reply

  25. I heard that cross buns are so popular in UK during Easter. Is it true? I see a lot of them lately in the stores here in Canada. I never tried them but I am definitely looking forward to bake them. They look yum!

    Reply