There's something special about biting into a warm, spiced hot cross bun that signals the arrival of spring. The problem? Most traditional hot cross buns are loaded with refined sugar. After a number of failed experiments, we've finally perfected these sugar-free hot cross buns that don't compromise on flavor or texture.
These buns are naturally sweetened with dried dates and raisins, giving them that perfect hint of sweetness without added sugar. The warm spices - cinnamon and nutmeg - bring that familiar hot cross bun aroma to your kitchen any time of year. Best of all, they're just as fluffy and satisfying as the sugar-loaded varieties you'd find in bakeries!
Whether you're cutting back on sugar, following a specific diet, or simply want a healthier alternative to the classic Easter treat, these fluffy buns deliver big on flavor while keeping things naturally sweet.
Serving Suggestions
Our absolute favorite way to enjoy these sugar-free hot cross buns is slightly warmed with a generous amount of butter that slowly melts into all the nooks and crannies, paired with a cold glass of milk. The contrast of warm hot cross buns with cool, creamy milk is simply unbeatable!
These buns also make a fantastic breakfast when lightly toasted and spread with sugar-free jam or nut butter. If you're exploring more sugar-free baking options featuring warming cinnamon, you might want to check out our sugar-free apple sheet cake, cinnamon brioche rolls, or Danish cinnamon rolls recipes, which follow the same philosophy of natural sweetness.
Ingredients
White Flour: We use all-purpose/bread flour for these buns, but you can substitute up to half with whole wheat or wholemeal flour for extra fiber. Just note that this might make your buns slightly denser.
Dried Dates: Dates are the star of the natural sweetening method. They add a caramel-like sweetness that works perfectly in these buns. Make sure your dates are soft - if they seem dry, soak them in warm water for 10 minutes before blending.
Raisins/Sultanas: These add little bursts of sweetness throughout the buns. If you're not a fan of raisins, you could substitute with dried cranberries or chopped dried apricots.
Instant Yeast: Makes our dough rise reliably. You can use active dry yeast instead, just dissolve it in warm water before adding to the mixture. In this case, use some of the water listed under the ingredients and don't add any extra, or it will change the overall texture of the dough.
Cinnamon and Nutmeg: These warm spices give hot cross buns their distinctive flavor. Freshly grated nutmeg makes a noticeable difference if you have it available.
Lemon Zest (from 1 lemon): Adds a bright note that balances the sweetness and spices. Don't skip this - it really lifts the flavor! For a milder taste, substitute with orange zest.
Olive Oil: Provides moisture and richness. You can substitute with melted butter or another neutral oil if preferred.
Salt: Enhances all the flavors. We use fine sea salt, but regular table salt works too.
Date Syrup: Creates a beautiful shine on the finished buns. Maple syrup is also a great option (if it's sugar-free).
Water: You'll need some liquid for blending the dates and for the flour crosses. You can also use warm milk or orange juice instead of water.
Directions
1. In a large mixing bowl, combine all the dry ingredients: flour, salt, instant yeast, cinnamon, and nutmeg. Mix well.
2. Place the pitted dates in a blender with water. Blend until smooth and creamy to create a date paste.
3. Add the date paste, oil, and lemon zest to the dry ingredients.
4. Using a stand mixer with the K-attachment (or hook attachment), mix the ingredients on low speed (speed 1-2) for about 5 minutes until well combined, then switch to the dough hook attachment and continue kneading for another 5 minutes until the dough is smooth and elastic.
5. Add the raisins and mix until evenly distributed throughout the dough.
6. Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until it increases in size. The rising time will depend on the ambient temperature - on warmer days, it might take closer to 2 hours.
7. Once risen, turn the dough out onto a lightly floured work surface and shape it into a long log. Cut into 12 equal parts.
8. Form each piece into a smooth ball and arrange on a lined or greased baking tray, leaving about ½ inch between each bun to allow for rising.
9. Cover loosely with cling film and let rise for another hour, or until the buns have puffed up and are touching each other.
10. Set the oven temperature to 200°C (390°F).
11. In a small bowl, make the flour paste for the crosses by mixing flour with enough water to form a thick paste. Transfer to a piping bag.
12. Pipe a white cross on top of each bun.
13. Bake for 18-20 minutes until the buns are golden brown.
14. While still warm, brush glaze over the tops of the buns. Prepare the glaze by adding a little water to the date syrup to make it runnier. Peach or apricot jam makes a great alternative if you don't have date syrup.
Frequently Asked Questions
Absolutely! You can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping and proceeding with the second rise.
These buns stay fresh in an airtight container at room temperature for 2-3 days. For longer storage, freeze them for up to 3 months.
Yes! Add the ingredients in the order recommended by your machine's manufacturer, using the dough setting. Once the cycle is complete, proceed with shaping the buns and the second rise.
This usually happens when the yeast is old or if the environment is too cold. Make sure your yeast is fresh and try placing the dough in a slightly warmer spot like near (not on) a radiator or in an oven with the temperature not exceeding 30°C (86°F).
Expert Tips
- If you don't like raisins, consider replacing them with dried blueberries or other dried fruit.
- Pipe crosses in a continuous way to make it quick and easy. First, pipe continuous horizontal lines, followed by vertical lines. Line up buns in straight lines to ensure the crosses are similar.
- The amount of dough won't double in size while proofing, as with bread. However, it should rise slightly, reducing the spacing between buns, and the buns should become visibly more fluffy.
These sugar-free hot cross buns have become a year-round favorite in our house - not just for Easter! They prove that you don't need refined sugar to create delicious, satisfying bakes that everyone will enjoy. The natural sweetness from the dates and raisins provides a complex flavor that's actually more interesting than the standard sugar-loaded version.
Give them a try, and I'm betting they'll become a regular feature in your baking rotation too. Your taste buds (and body) will thank you for this healthier twist on a classic treat!
Sugar-Free Hot Cross Buns Recipe (Sweet & Healthy)
Ingredients
- 1 lemon (zest)
- ¾ cup raisins (Sultana)
- 16.5 oz (460 g) all-purpose flour (incl. 20 g or 2.5 tablespoon for the flour paste)
- ½ teaspoon salt
- 3 teaspoon instant yeast
- 8.9 oz (250 g) dried dates
- 1 tablespoon olive oil
- 1.5 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup water (for the dough; + extra 1-2 teaspoon for the white crosses)
- 1 tablespoon date syrup (for the glaze)
Instructions
- In a large mixing bowl, combine all the dry ingredients: flour, salt, instant yeast, cinnamon, and nutmeg. Mix well.
- Place the pitted dates in a blender with water. Blend until smooth and creamy to create a date paste.
- Add the date paste, oil, and lemon zest to the dry ingredients.
- Using a stand mixer with the K-attachment (or hook attachment), mix the ingredients on low speed (speed 1-2) for about 5 minutes until well combined, continue kneading using the dough hook attachment for another 5 minutes until the dough is smooth and elastic.
- Add the raisins and mix until evenly distributed throughout the dough.
- Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until it increases in size.
- Once risen, turn the dough out onto a lightly floured work surface and shape it into a long log. Cut into 12 equal parts.
- Form each piece into a smooth ball and arrange on a lined or greased baking tray, leaving about ½ inch between each bun to allow for rising.
- Cover loosely with cling film and let rise for another hour, or until the buns have puffed up and are touching each other.
- Set the oven temperature to 200°C (390°F).
- In a small bowl, make the flour paste for the crosses by mixing flour with enough water to form a thick paste. Transfer to a piping bag.
- Pipe a white cross on top of each bun.
- Bake for 18-20 minutes until the buns are golden brown.
- While still warm, brush glaze over the tops of the buns. Prepare the glaze by adding a little water to the date syrup to make it runnier.
Notes
- The rising time will depend on the ambient temperature - on warmer days, it might take closer to 2 hours.
- If the hook attachment struggles picking up the ingredients and shaping a dough ball, start with the K-attachment (for Kenwood) or similar, or knead with hands until the dough gains shape and then continue kneading using the hook attachment.
- Peach or apricot jam makes a great alternative if you don't have date syrup.
Nutritional Information
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate
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