Dark Chocolate and Cinnamon Hot Cross Buns Recipe

Easter wouldn’t be the same without Hot Cross Buns, and homemade ones packed with delicious dark chocolate and warming cinnamon are our absolute favorite. Legend has it that these sweet buns first made their appearance in the 12th century and we will be forever thankful for their creation, Traditionally Hot Cross Buns are eaten on Good Friday, but we think they should be enjoyed all through the Easter period.

If you are looking for a richer, more indulgent take on a classic Easter bake, this dark chocolate and cinnamon hot cross bun recipe is a delicious place to start. Soft, fluffy and beautifully spiced, these homemade hot cross buns combine the familiar warmth of cinnamon and all spice with generous dark chocolate chips for a version that feels both comforting and a little more luxurious. They still have all the nostalgic appeal of traditional hot cross buns, but the addition of dark chocolate gives them a deeper, more grown-up flavour that makes them especially hard to resist.

Perfect for Easter brunch, long weekend baking or simply enjoying with a cup of tea or coffee, these chocolate hot cross buns are the kind of recipe that fills the kitchen with that unmistakable fresh-baked smell. The dough is enriched with eggs, butter and milk, giving the buns a soft, tender texture, while the spice blend adds that classic hot cross bun flavour everyone expects. Instead of dried fruit, this version uses good quality dark chocolate chips, which melt slightly into the dough and create little pockets of richness throughout each bun.

One of the best things about this dark chocolate and cinnamon hot cross bun recipe is that it feels special without being complicated. Made with simple ingredients like plain flour, caster sugar, yeast, milk and pantry spices, it is approachable for home bakers while still delivering bakery-style results. Whether you are making them for family, sharing them over Easter, or just want a homemade hot cross bun recipe with a slightly more decadent twist, these buns are a beautiful alternative to the traditional version and one that is likely to become a repeat bake.

Why you’ll love this recipe

If you love a classic hot cross bun but want something a little more indulgent, this recipe strikes the perfect balance. It keeps the warm, comforting spices you expect, while the dark chocolate chips add a richer, more decadent twist that makes these buns feel extra special without losing their traditional appeal.

You’ll also love how soft and fluffy these homemade hot cross buns turn out. With milk, eggs and butter in the dough, they have a beautifully tender texture that feels bakery-worthy, while still being simple enough to make in your own kitchen. They are perfect for Easter baking, but just as lovely for a weekend treat or afternoon tea.

Another reason this recipe works so well is that it offers a great alternative for anyone who does not love dried fruit in their hot cross buns. The dark chocolate gives you little pockets of melted richness throughout, creating a version that feels both nostalgic and a bit more modern. Serve them warm with butter, enjoy them fresh from the oven, or toast them the next day for an easy treat that feels comforting and just a little bit indulgent.

Ingredients

Dark Chocolate and Cinnamon Hot Cross Bun Recipe

4 cups of plain flour

1/3 of a cup of caster sugar

2 eggs

50 grams of butter

300 ml of fresh milk

2 teaspoons of All Spice

1 teaspoon of ground cinnamon

1 and a 1/2 cups of good quality dark chocolate chips

1/2 a teaspoon of salt

2 x 7g sachets of yeast

Cross Dough

1/2 a cup of flour

1/4 of a cup of warm water

Sugar Glaze

1/2 cup of caster sugar

1/2 cup of water

1 tsp cinnamon

Method

1. To make buns, add flour, salt, yeast, caster sugar, cinnamon and all spice to a large bowl. Mix through.
2. In a saucepan gently melt butter and milk and until melted and warm. Add milk mix and eggs to the flour and mix through with a large flat spoon until a dough forms. Add the chocolate chips.
3. Move dough to a floured board and knead for ten minutes. Place dough in a lightly oiled bowl and cover with cling wrap. Put in a warm, draught free spot for 1 hour and 15 minutes until dough has doubled in size.
4. Punch dough in middle to remove air and move to a floured board and knead for 1 minute. Split dough in to 12 portions and roll in to balls.
5. Place buns on a sheet of baking paper on a flat oven tray about 1cm apart. Cover with cling wrap and allow to rise for another 30 minutes.
6. In the meantime make glaze by adding caster sugar, cinnamon and water to a saucepan and heat on medium until sugar fully dissolves.
7. To make the Cross mix, in a small bowl add flour and water and mix until a paste forms. Add to a piping bag and pipe lines along each row of buns to create crosses.
8. Place buns in oven (about 180C/350F) and cook for 20-25 minutes until the buns are cooked through. Remove from the oven and immediately glaze with sugared cinnamon water. Serve warm with lashings of butter. Enjoy!

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?
Yes, you can, but dark chocolate gives these hot cross buns a richer flavour and balances the sweetness of the dough beautifully. Milk chocolate will create a sweeter result, which can work well if you prefer a softer, more dessert-like finish.

Can I make these hot cross buns ahead of time?
Yes, you can make them ahead. They are best enjoyed fresh on the day they are baked, but they also keep well for a couple of days in an airtight container. You can warm them slightly before serving to bring back that soft, fresh-baked texture.

Can I freeze chocolate hot cross buns?
Yes, these buns freeze very well. Let them cool completely, then store them in an airtight container or freezer bag for up to three months. When ready to eat, thaw them at room temperature and warm them in the oven or toaster.

Do I have to use chocolate chips?
No, you can roughly chop a block of good quality dark chocolate instead. This can actually give you larger pockets of melted chocolate throughout the buns, which makes them even more indulgent.

Why is my dough not rising properly?
If your dough is not rising, the yeast may be old or the milk may have been too hot, which can kill the yeast. The dough also needs to rest in a warm, draft-free spot. If your kitchen is cool, it may simply need more time.

Can I make the dough the night before?
Yes, you can prepare the dough the night before and let it do its first rise in the fridge overnight. This can make the recipe easier to manage and may even deepen the flavour. Just let the dough come back closer to room temperature before shaping the buns.

How do I keep hot cross buns soft?
The best way is to avoid overbaking them and to store them properly once cooled. Keeping them in an airtight container will help retain their softness. Reheating them briefly before serving also helps bring back their tender texture.

Can I add other flavours to this recipe?
Yes, this recipe is easy to customise. Orange zest works beautifully with dark chocolate, and a touch of vanilla can add extra warmth. You could also add a little extra cinnamon if you want a more pronounced spice flavour.

What is the best way to serve dark chocolate hot cross buns?
They are delicious served warm with butter, but they are also wonderful on their own with a cup of tea or coffee. For an extra treat, you can lightly toast them the next day and spread with a little butter or even a touch of mascarpone.

How to store and freeze

These dark chocolate and cinnamon hot cross buns are best enjoyed fresh on the day they are baked, when they are at their softest and the chocolate is still slightly melted and rich. If you have leftovers, allow the buns to cool completely before storing them in an airtight container at room temperature. They should keep well for up to two to three days. To bring them back to life, warm them slightly in the microwave, oven or toaster before serving.

If you would like to keep them for longer, they freeze very well. Once the buns have cooled completely, place them in a freezer-safe container or zip-lock bag, separating layers with baking paper if needed. Freeze for up to three months. When you are ready to enjoy them, let them thaw at room temperature, then warm them through in the oven or toast them lightly. This helps restore their soft texture and makes the chocolate deliciously melty again.

Tips for success

Use fresh yeast and make sure your milk is warm rather than hot. If the liquid is too hot, it can kill the yeast and stop the dough from rising properly. It should feel warm to the touch, not steaming.

Take the time to knead the dough well. A smooth, elastic dough will give you softer, fluffier hot cross buns, so it is worth spending those extra few minutes working it until it becomes supple and slightly springy.

Choose good quality dark chocolate chips or chopped dark chocolate for the best flavour. Because chocolate is the hero ingredient here, using one with a rich taste will make a noticeable difference in the finished buns.

Let the dough rise in a warm, draft-free spot. If your kitchen is cold, the dough may simply need longer to rise. Rushing this stage can leave you with buns that are dense rather than light and airy.

Try not to add too much extra flour, even if the dough feels a little sticky at first. A slightly soft dough will usually give you a better texture than one that has been over-floured, which can make the buns dry or heavy.

Space the buns close enough together on the tray so they rise into one another as they bake. This helps create that classic soft-sided hot cross bun shape and keeps the buns lovely and tender.

Keep an eye on them towards the end of baking so they do not dry out. You want them golden and cooked through, but not overbaked, as that can affect both the softness of the crumb and the richness of the chocolate.

If you want the buns to look especially glossy and inviting, brush them with a simple glaze while they are still warm. This gives them that beautiful bakery-style finish and adds an extra touch of sweetness.