Creative Hot Cross Bun Flavours for Easter Baking: Unique Twists on a Classic Treat

Easter baking is one of the joys of spring – a time for celebration, indulgence, and a little creativity in the kitchen. The hot cross bun, a spiced sweet bun traditionally enjoyed on Good Friday, has seen a revival in recent years with bakers and supermarkets experimenting with exciting new flavours to match changing tastes.

At I4C, we stock premium baking ingredients to help you put your own twist on this timeless Easter classic. Whether you’re a professional chef, caterer or enthusiastic home baker, these unique flavour combinations are a delicious way to refresh your Easter baking repertoire and offer something truly special.

Orange-Cranberry Hot Cross Buns

Bright, zesty, and bursting with flavour, this variation brings a vibrant twist to your Easter table.

Pairing the citrus tang of orange with the tart sweetness of cranberries offers a refreshing contrast to the soft, spiced dough. Use our Glace Mixed Peel to infuse rich citrus notes throughout the bun. Stir in dried cranberries to add texture, tang, and a vivid burst of colour in every bite.

This combination has grown increasingly popular with both artisan bakers and high-street retailers, and is perfect for those who prefer a fruity, slightly sharper take on the classic hot cross bun.

Rhubarb and Custard Hot Cross Buns

Bring a comforting British classic into your Easter baking with this nostalgic flavour combo.

Rhubarb and custard is a pairing that evokes fond memories for many, and when folded into a hot cross bun, it becomes something truly special. Use tangy rhubarb pieces (fresh or poached) in the dough and pipe a generous swirl of custard into the centre before baking.

Custard powder or ready-made custard can be used. The result is a beautifully golden bun with a hint of tartness and a creamy centre that oozes indulgence.

Apple Crumble Hot Cross Buns

A true comfort bake, this version fuses two favourites into one irresistible treat.

Combine the spiced dough of a traditional hot cross bun with the cosy flavours of apple crumble. Fold diced dried apples into the mix and top with a simple crumble made from butter, sugar, and flour before baking.

Once baked, these buns deliver soft, fluffy centres and a crisp, golden crumble topping, ideal for those looking for something indulgent yet familiar.

This is a great option to capitalise on the growing interest in dessert-inspired Easter bakes, and a brilliant choice for both professional menus and home baking.

Matcha and White Chocolate Hot Cross Buns

For those who want to explore more adventurous and globally inspired baking, this one’s a must-try.

Matcha, the finely ground green tea powder from Japan, has grown in popularity across foodservice, patisserie, and baking. Add matcha powder to your dough for an earthy, grassy flavour and a striking green hue. Fold in white chocolate or a creamy white chocolate ganache centre to offset the bitterness with just the right amount of sweetness.

This modern take is Instagrammable, flavour-forward, and aligns with the trend for East-meets-West desserts. If you’re catering to more adventurous palates, this bun is an Easter winner.

Bake Something Extraordinary This Easter

Whether you’re baking for a bustling kitchen, a café full of customers, or your own Easter brunch table, hot cross buns are the perfect opportunity to get creative.

Basic Hot Cross Bun Recipe

Perfect for adding your own creative flavour twists.

Ingredients (makes 12 buns):

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp ground mixed spice
• 1 tsp ground cinnamon
• 10g salt
• 10g instant yeast
• 40g unsalted butter, softened
• 300ml full-fat milk, lukewarm
• 1 large egg
• 100g sultanas or mixed dried fruit
• 50g glacé mixed peel (optional)

For the cross:

• 75g plain flour
• 5 tbsp water (approx.)

For the glaze:

• 2 tbsp apricot jam or honey, warmed and sieved

Method

1. In a large mixing bowl, combine the flour, sugar, spices, salt, and yeast (placing the salt and yeast on opposite sides of the bowl). Add the butter, milk, and egg. Mix to form a soft dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for 1–1½ hours, or until doubled in size.
3. Tip the dough onto a floured surface and flatten slightly. Add the dried fruit and peel, then knead gently to incorporate evenly. Divide the dough into 12 equal pieces and shape into balls.
4. Arrange the buns on a baking tray lined with parchment, leaving small gaps between them. Cover loosely and leave to rise for another 45–60 minutes, until puffed and just touching.
5. Mix the plain flour with just enough water to make a thick paste. Pipe a cross over each bun using a piping bag or spoon.
6. Preheat your oven to 200°C (180°C fan) / Gas 6. Bake the buns for 20–25 minutes until golden brown and cooked through.
7. While still warm, brush the tops with warm apricot jam or honey for a glossy finish.