Nutella Filled Hot Cross Buns

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It’s officially hot cross bun season, and you have to try my Chocolate Hot Cross Buns. Made with just 8 ingredients, they have the traditional light and fluffy texture you love, but with a gooey, melty chocolate center. This recipe is egg-free and can be made without dairy, and they’re super easy to make.

We start by activating the yeast in a warm milk and butter mixture to ensure perfectly risen dough. Chocolate chunks are folded into the dough, which is then divided into 6 equal parts. Each part is filled with smooth chocolate spread, carefully sealed, and topped with a cross. After allowing them to rise for that pillowy soft texture, they are baked until golden. Serve them warm for the ultimate Easter treat.

Nutella Filled Hot Cross Buns

Course Dessert



  • cups all-purpose flour
  • ¼ cup granulated sugar
  • tsp active dry yeast 1 packet
  • 1 cup warm plant-based milk almond, soy, or oat
  • ¼ cup dairy-free butter melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ cup dried fruit raisins, currants, or mixed peel
  • Zest of 1 orange optional


  • ½ cup dairy-free chocolate hazelnut spread like Nutiva, Justin’s, or homemade dairy-free Nutella

Cross Paste:

  • ¼ cup all-purpose flour
  • 3-4 tbsp water


  • ¼ cup apricot jam or marmalade check for dairy-free


Prepare the Dough:

  • In a small bowl, dissolve the yeast in the warm plant-based milk. Let it sit for 5-10 minutes until foamy.
  • In a large bowl, combine the flour, granulated sugar, salt, cinnamon, nutmeg, and allspice.
  • Add the melted dairy-free butter, vanilla extract, and foamy yeast mixture to the dry ingredients. Mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
  • Add the dried fruit and orange zest (if using) and knead until evenly distributed.
  • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Fill and Shape the Buns:

  • Punch down the dough and divide it into 12 equal pieces.
  • Flatten each piece into a small disc and place a teaspoon of dairy-free chocolate hazelnut spread in the center.
  • Fold the edges around the filling and pinch to seal, forming a ball.
  • Place the filled dough balls seam-side down on a greased or parchment-lined baking sheet.

Create the Crosses:

  • Preheat your oven to 375°F (190°C).
  • In a small bowl, mix the flour and water to make a thick paste.
  • Transfer the paste to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
  • Pipe a cross over the top of each bun.


  • Bake the buns for 20-25 minutes, or until golden brown and cooked through.

Glaze the Buns:

  • While the buns are baking, warm the apricot jam or marmalade until it’s runny.
  • Brush the warm jam over the hot buns as soon as they come out of the oven to give them a shiny glaze.


  • Let the buns cool slightly before serving. Enjoy them warm or at room temperature!


  • Plant-Based Milk: Use any plant-based milk of your choice for the dough.
  • Dairy-Free Butter: Many brands offer dairy-free butter substitutes. Coconut oil can be used as an alternative.
  • Chocolate Hazelnut Spread: Look for dairy-free chocolate hazelnut spreads at health food stores or online. Brands like Nutiva and Justin’s offer vegan options.

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