Sweet Chocolate Chip Hot Cross Buns with Icing Cross
These chocolate chip hot cross buns are soft, fluffy, lightly spiced, and filled with chocolate chips for a fun twist on the classic Easter bun. Instead of the traditional flour paste cross, these buns are brushed with apricot jam and finished with a sweet icing cross on top. They are perfect for anyone who loves hot cross buns but wants a version without raisins.
I love classic hot cross buns, but this chocolate chip version is the one that disappears first in my house. Same soft, spiced dough, but with chocolate chips tucked into every bite, then finished with apricot jam and a simple icing cross. They feel a little more fun, a little more dessert-like, and honestly, they’re the hot cross buns for people who pretend they don’t like the traditional ones.
What Are Chocolate Chip Hot Cross Buns?
Chocolate chip hot cross buns are a modern twist on traditional hot cross buns. Instead of raisins or currants, the dough is filled with chocolate chips, then shaped into buns, topped with the classic cross, and baked until golden. They still have the same soft, lightly spiced dough, but with a sweeter, more family-friendly flavor.
Why You’ll Love This Recipe
- Soft and fluffy buns with chocolate chips
- A fun Easter twist on classic hot cross buns
- No raisins or currants
- Finished with apricot jam and icing cross
- Great for kids and chocolate lovers
Ingredients for hot cross buns
- Milk – Warm milk helps make the dough soft and rich.
- Yeast – Instant or active dry yeast both work.
- Egg – Adds richness and helps create a tender crumb.
- Sugar – Sweetens the dough just enough.
- Spices – Use warm spices like cinnamon, allspice, or nutmeg for classic hot cross bun flavor.
- Salt – Balances the sweetness and strengthens the dough.
- Flour – All-purpose or bread flour works, but bread flour gives a slightly chewier bun.
- Butter – Makes the dough rich and soft.
- Chocolate chips – A fun swap for the usual raisins or currants.
- Egg wash – Gives the buns a golden finish before baking.
- Apricot jam – Brushed on while warm for shine.
- Icing cross – Piped on after baking for the classic look with a sweeter finish.
Step-by-Step: Chocolate Chip Hot Cross Buns
Make the dough
Combine the milk, egg, yeast, sugar, spices, salt, flour, and butter until you have a soft dough. Knead the dough until smooth and elastic.
First rise
Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
Add the chocolate chips
Once the dough has risen, gently knead in the chocolate chips until evenly distributed.
Shape
Divide the dough into 12 equal pieces and shape each into a smooth ball.
Second proof
Place the buns in your baking pan, cover, and let them proof until doubled in size.
Egg wash
Brush the tops lightly with egg wash.
Bake
Bake until the buns are golden and cooked through.
Finish
Brush the warm buns with apricot jam for shine.
Add the icing cross
Once the buns have cooled enough, pipe an icing cross over the top.
Chocolate Chip Hot Cross Buns
Soft and fluffy chocolate chip hot cross buns made with lightly spiced dough, brushed with apricot jam, and finished with a sweet icing cross.
Video
Ingredients
- 240 ml (1 cup) Whole Milk
- 50 grams (¼ cup) Sugar
- 7 grams (2¼ tsp) Instant yeast
- 50 grams (1 large) Egg
- 500 grams (4 cups) Bread Flour
- 6 grams (1 tsp) Salt
- 60 grams (¼ cup) Unsalted Butter
- 200 g (1 cups) Chocolate chips semi-sweet
- 4 – 6 tbsp Powdered Sugar
- 2 tbsp Milk
- ½ Egg + 2 tbsp milk for eggwash
- 2 tbap Apricot Jam brush on warm buns
Method
- Make the dough – Combine the milk, egg, yeast, sugar, spices, salt, flour, and butter in the bowl of a stand mixer. Knead the dough for about 7 minutes until smooth and elastic.240 ml Whole Milk , 50 grams Sugar, 7 grams Instant yeast, 50 grams Egg, 500 grams Bread Flour, 6 grams Salt, 60 grams Unsalted Butter
- First rise – Place the dough in an oiled bowl, cover, and let it rise for about 60 to 90 minutes until doubled in size.
- Add the chocolate chips – Once the dough has risen, gently knead in the chocolate chips until evenly distributed.
- Shape – Divide the dough into 12 equal pieces and shape each into a smooth ball.
- Second proof – Place the buns in your 9 x 13-inch baking pan, cover, and let them proof until doubled in size, about 30 to 45 minutes.
- Egg wash – Brush the tops lightly with egg wash.½ Egg + 2 tbsp milk
- Bake – for 180°C / 350°F for 18–22 minutes until the buns are golden and cooked through.
- Finish – Brush the warm buns with apricot jam for shine.2 tbap Apricot Jam
- Add the icing cross – Once the buns have cooled enough, pipe an icing cross over the top.4 – 6 tbsp Powdered Sugar, 2 tbsp Milk
Notes
- Chocolate chips – Add after the first rise so they stay more distinct in the dough.
- Flour – Start with 500 grams and avoid adding too much extra.
- Egg wash – Brush lightly so the tops bake golden.
- Apricot jam – Brush on while warm for shine.
- Icing cross – Pipe only after the buns have cooled slightly.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success Chocolate buns
- Add the chocolate chips after the first rise so they do not melt into the dough while kneading.
- Do not add too much flour or the buns will be dry.
- Let the buns proof until properly puffy before baking.
- Cool slightly before adding the icing cross so it does not melt.
- Brush with apricot jam while the buns are still warm for the best shine.
Troubleshooting Chocolate Buns
| Problem | Cause | Fix |
|---|---|---|
| Dense buns | Too much flour | Keep dough soft and slightly tacky |
| Chips melt into dough | Dough too warm | Add chips after first rise |
| Buns dry out | Overbaked | Bake until just golden |
| Icing cross melts | Buns too hot | Let buns cool before piping |
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Frequently asked questions
Yes, both work well. Milk chocolate will make the buns sweeter, while dark or semisweet chocolate gives a more balanced flavor.
Yes. You can pipe a flour paste cross before baking if you want a more traditional finish.
Yes. Shape the buns, cover, and refrigerate overnight. Let them come to room temperature and finish proofing before baking.
Yes. Freeze them once baked and cooled, then reheat before serving.
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The chocolate chips were a nice twist on the classic. My kids definitely preferred this version over the traditional ones.
That’s such a fun variation, right? Always a win when the kids approve!
How much chocolate chips do I need for this recipe, as it’s not included in the recipe.
Thanks
Hey Linda – sorry – One cup of chocolate chips is perfect for this recipe.. but you can add up to 1 1/2 as well.