These quick 30 minute hot cross buns are perfect when you want fresh homemade buns but don’t have time to wait for yeast dough to rise. Made with high-protein Greek yogurt instead of yeast, these soft, lightly spiced buns come together in one bowl and bake in about 20 minutes. If you forgot to make hot cross buns for Good Friday or Easter, this no yeast hot cross bun recipe is the perfect last-minute solution.
Every year someone asks for hot cross buns at the last minute. And if you’ve ever made traditional hot cross buns, you know they take hours between mixing, rising, and proofing.
That’s exactly why I love this quick hot cross bun recipe. The dough is made with Greek yogurt instead of yeast, so there’s no waiting for the dough to rise. You simply mix the dough, shape the buns, and bake them. In about 30 minutes, you have warm homemade hot cross buns ready for the table.
Why Make Hot Cross Buns Without Yeast?
Many traditional hot cross bun recipes require several hours for the dough to rise. This no yeast hot cross bun recipe uses Greek yogurt and baking powder instead, which allows you to make hot cross buns in about 30 minutes. It’s perfect when you want fresh buns for Good Friday or Easter but don’t have time for a long yeast dough.
Why You’ll Love This Recipe
- Ready in 30 minutes from start to finish
- Made with Greek yogurt instead of yeast
- No proofing or rising time
- Perfect for last-minute Good Friday baking
- Soft, lightly spiced, and easy to make
Ingredients and Substitutes
- Flour – All-purpose flour works best. You can also use self-rising flour and omit the baking powder.
- Greek Yogurt – Thick Greek yogurt replaces yeast and helps keep the buns soft.
- Baking Powder – This gives the buns their lift since there is no yeast.
- Sugar – Adds just enough sweetness.
- Spices – Cinnamon, nutmeg, allspice, or mixed spice all work well here.
- Salt – Balances the sweetness and adds flavor.
- Butter or oil – Adds richness and tenderness to the dough.
- Raisins or currants – Optional, but great if you want a more traditional hot cross bun flavor.
- Cross – You can pipe a flour paste cross before baking or an icing cross after baking.
Step-by-Step: NO Yeast Quick, Hot Cross Buns in 30 mins
Prepare the oven and pan
Preheat the oven to 375°F / 190°C. Line a baking tray or baking sheet with parchment paper.
Mix the dry ingredients
In a large bowl, combine the flour, baking powder, sugar, salt, and spices. Whisk well so everything is evenly combined.
Add the wet ingredients
Add the Greek yogurt and melted butter or oil to the bowl. If you are using raisins or currants, add them now as well.
Make the dough
Mix with a spoon or spatula until the dough starts to come together. Then use your hands to gently bring it into a soft dough. If it feels too sticky, add a little extra flour, one tablespoon at a time. Do not overwork it.
Shape the buns
Turn the dough onto a lightly floured surface and divide it into equal pieces. Shape each piece into a smooth ball and place them on the prepared baking tray.
Add the cross
If making a flour paste cross, mix flour and water until smooth and pipe the cross over each bun before baking.
Bake
Bake for about 18 to 20 minutes, or until the buns are puffed and lightly golden.
Finish the buns
Brush the warm buns with melted butter, apricot jam, maple syrup, or honey if you want a shiny finish.
Quick No-Yeast Hot Cross Buns (Greek Yogurt Buns)
Quick and easy 30 minute hot cross buns made with Greek yogurt and no yeast. These soft, lightly spiced buns are perfect when you want hot cross buns fast without waiting for dough to rise.
Video
Ingredients
- 250 g (2 cups) All-purpose flour
- 2 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Nutmeg (optional)
- 50 g (¼ cup) Sugar
- 240 g (1 cup) Greek yogurt
- 1 large Egg
- 40 g (3 tbsp) Melted butter
- 1 tsp Vanilla
- ½ cup Raisins or currants I used both
- 1 tsp Orange zest (optional) optional
- ¼ cup flour
- 3 tbsp water
- ½ Egg + 2 tbsp Milk for eggwash (optional for color)
Method
- Prepare the oven and pan – Preheat the oven to 375°F / 190°C. Line a baking tray or baking sheet with parchment paper.
- Mix the dry ingredients – In a large bowl, combine the flour, baking powder, sugar, salt, and spices. Whisk well so everything is evenly combined.250 g All-purpose flour, 2 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt, ½ tsp Cinnamon, ¼ tsp Nutmeg (optional), 50 g Sugar
- Add the wet ingredients – Add the Greek yogurt and melted butter or oil to the bowl. If you are using raisins or currants, add them now as well.240 g Greek yogurt, 1 large Egg, 40 g Melted butter, 1 tsp Vanilla, ½ cup Raisins or currants, 1 tsp Orange zest (optional)
- Make the dough – Mix with a spoon or spatula until the dough starts to come together. Then use your hands to gently bring it into a soft dough. If it feels too sticky, add a little extra flour, one tablespoon at a time. Do not overwork it.
- Shape the buns – Turn the dough onto a lightly floured surface and divide it into 8 or 10 equal pieces. Shape each piece into a smooth ball and place them on the prepared baking tray.
- Egg wash – Brush the buns with egg wash.½ Egg + 2 tbsp Milk
- Add the cross – If making a flour paste cross, mix flour and water until smooth and pipe the cross over each bun before baking.¼ cup flour, 3 tbsp water
- Bake – Bake for about 18 to 20 minutes, or until the buns are puffed and lightly golden.
- Finish the buns – Brush the warm buns with melted butter, apricot jam, maple syrup, or honey if you want a shiny finish.
Notes
- Add icing cross if using – If you prefer an icing cross, let the buns cool slightly before piping the icing on top.
Greek yogurt – Thick full-fat Greek yogurt gives the best texture - Flour – Self-rising flour can be used instead of all-purpose plus baking powder
- Fruit – Add raisins or currants for a more traditional flavor, or leave them out for plain buns
- Cross – Flour paste before baking or icing after baking, both work
- Finish – Brush with apricot jam, maple syrup, honey, or melted butter while warm
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use thick Greek yogurt, not regular runny yogurt
- Do not overmix the dough or the buns can turn dense
- Add only enough extra flour to make the dough manageable
- Bake just until lightly golden so the buns stay soft
- Let them cool slightly before adding an icing cross
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Dough too sticky | Yogurt too thin or too much moisture | Add a little extra flour, one tablespoon at a time |
| Buns too dense | Dough overmixed | Mix only until the dough comes together |
| Buns too dry | Too much flour | Keep the dough soft and handle it lightly |
| Cross spreads too much | Paste too thin | Add a bit more flour to the paste |
| Buns don’t rise enough | Baking powder not fresh | Use fresh baking powder |
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Frequently asked questions
Yes. These are no yeast hot cross buns made with baking powder and Greek yogurt instead.
Greek yogurt works best because it is thick. Regular yogurt can make the dough too sticky.
Yes. You can add raisins, currants, or even chocolate chips depending on what you like.
Not exactly. Traditional hot cross buns use yeast and take longer, while these are a quick version made in about 30 minutes.
Yes, these are perfect for last-minute Good Friday or Easter baking when you don’t have time for yeast dough.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I didn’t have time for a yeast dough so this was perfect. Nice shortcut without feeling like you’re missing out.
Exactly the idea! So happy it worked well for you — sometimes we just need a quicker option that still delivers.
Hello Veena,
I want to make your recipe for Hot Cross Buns for Easter tomorrow.
1 Question: what is flour paste?
Also, can you please give equivalent measurements. I’m in the USA.
Thanks so much!
Happy Easter
Hey Judi, the flour paste is just water and flour combined into a paste (the ingredient amounts are in the list and instructions in the recipe card)
I usually have both grams and cups on the recipe card. I will check again.
Let me know if you need any ingredient amount in particular.
Thanks