Soft Gooey Chocolate Chip Hot Cross Buns Recipe Easy Homemade for Easter Treats

Introduction

Let me tell you, the smell of freshly baked soft gooey chocolate chip hot cross buns drifting through the kitchen is enough to make anyone’s mouth water. The warmth of those sweet, spiced buns, paired with pockets of melted chocolate, creates this irresistible aroma that just pulls you in. The first time I baked these, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make traditional hot cross buns every Easter, but honestly, the thought of adding gooey chocolate chips never crossed my mind until one rainy weekend when I was experimenting in the kitchen. I wished I’d discovered this twist years ago because it brings pure, nostalgic comfort with a fun, chocolatey surprise inside.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These soft gooey chocolate chip hot cross buns have become a staple for our holiday mornings, potlucks, and even last-minute sweet treats. Honestly, this recipe is dangerously easy and provides a little slice of heaven that brightens up any Easter table or cozy weekend breakfast. You’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

After testing this soft gooey chocolate chip hot cross buns recipe multiple times (in the name of research, of course), I can confidently say it ticks all the boxes for a perfect homemade treat. Here’s why you’re going to love it:

• Quick & Easy: Comes together in under 2 hours, making it perfect for busy weekend baking or last-minute Easter plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Easter & Beyond: Ideal for holiday mornings, brunch gatherings, or just a cozy coffee break at home.
• Crowd-Pleaser: Kids and adults alike rave about the soft texture and those melty chocolate pockets.
• Unbelievably Delicious: The combination of warm spices, soft dough, and gooey chocolate makes it next-level comfort food.

What sets this recipe apart? It’s all about the texture and the balance of flavors. I use a special kneading technique that keeps the buns tender and soft, while the chocolate chips melt just right without overpowering the classic spiced dough. Plus, the traditional cross on top adds that familiar Easter charm—only better with chocolate inside. This isn’t just another hot cross bun recipe; it’s the best version you’ll find on the web.

It’s comfort food reimagined—faster, easier, and with that chocolate twist that makes you close your eyes after the first bite. Whether you want to impress guests without stress or turn a simple breakfast into something memorable, this recipe has you covered.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly soft texture without the fuss. Most of these are pantry staples, and a few tips to choose the best versions will make your buns shine.

• For the Dough:
• All-purpose flour – 4 cups (480g) (I recommend King Arthur for consistent results)
• Granulated sugar – 1/3 cup (65g)
• Instant yeast – 2 1/4 teaspoons (one packet)
• Salt – 1 teaspoon
• Ground cinnamon – 1 teaspoon (adds warm spice)
• Ground nutmeg – 1/4 teaspoon (optional, for subtle depth)
• Whole milk – 1 1/4 cups (300ml), warmed to about 110°F (43°C)
• Unsalted butter – 4 tablespoons (56g), melted and slightly cooled (adds richness)
• Large eggs – 2, room temperature (for tender crumb)
• For the Chocolate Filling:
• Semi-sweet chocolate chips – 1 cup (170g) (Ghirardelli or Nestlé Toll House work great)
• For the Cross:
• All-purpose flour – 1/2 cup (60g)
• Water – about 5 tablespoons (75ml), enough to make thick paste
• For the Glaze:
• Apricot jam – 1/4 cup (60g), warmed and strained (gives a shiny finish)

If you want a dairy-free option, swap milk with almond or oat milk, and use a plant-based butter substitute. For gluten-free, almond or oat flour substitutions won’t work well here—stick to wheat flour for best texture. In summer, you could swap the chocolate chips for fresh berries if you want a fruity twist.

Equipment Needed

To make these soft gooey chocolate chip hot cross buns, you’ll need some basic kitchen tools that most home bakers have on hand. Here’s the rundown:

• Large mixing bowl – for combining and proofing dough
• Stand mixer with dough hook (optional but handy) – speeds up kneading
• Measuring cups and spoons – for accurate ingredient amounts
• Whisk or fork – for beating eggs and mixing glaze
• Baking sheet or tray – lined with parchment paper for easy clean-up
• Pastry brush – to apply the apricot glaze
• Small bowl – to mix the flour paste for the cross
• Kitchen towel or plastic wrap – to cover dough while rising

If you don’t have a stand mixer, no worries! Hand kneading works just fine—just give it about 10-12 minutes of elbow grease. I’ve also found that using a silicone spatula alongside your hands helps keep things less sticky. For budget-friendly options, look for silicone pastry brushes and parchment paper rolls—they last forever and make baking a breeze.

Preparation Method

1. Activate the Yeast: In your large mixing bowl, combine the warm milk (about 110°F/43°C) with the sugar and instant yeast. Stir gently and let sit for 5-10 minutes until frothy. If it doesn’t foam, your yeast might be old—time for fresh packets!
2. Mix Dry Ingredients: While yeast activates, whisk together the flour, salt, cinnamon, and nutmeg in a separate bowl. This ensures even spice distribution in the dough.
3. Combine Ingredients: Add the melted butter and eggs to the yeast mixture. Slowly add the dry ingredients and stir with a wooden spoon or dough hook attachment until a shaggy dough forms.
4. Knead the Dough: Knead on medium speed with your stand mixer for 8-10 minutes, or by hand on a floured surface for 10-12 minutes until smooth, elastic, and slightly tacky but not sticky. If it feels too sticky, sprinkle a little more flour, but be careful not to overdo it—you want soft buns!
5. First Rise: Lightly oil a large bowl, place the dough inside, and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. A sunny windowsill works great.
6. Shape the Buns: Punch down the risen dough gently to release air. Divide into 12 equal pieces (about 70g or 2.5 oz each). Flatten each piece slightly, place a tablespoon of chocolate chips in the center, and pinch the dough closed to seal the chocolate inside. Roll into smooth balls and place on your parchment-lined baking sheet, spaced about 2 inches apart.
7. Second Rise: Cover again with a towel and let the buns rise for another 30-45 minutes until puffy.
8. Make the Cross Paste: Mix the 1/2 cup flour with enough water (start with 5 tablespoons) to make a thick but pipeable paste. Transfer to a piping bag or a plastic sandwich bag with a small corner cut off.
9. Pipe the Crosses: Carefully pipe a cross shape on each bun. Don’t worry if it’s not perfect; it bakes up beautifully rustic.
10. Bake: Preheat your oven to 375°F (190°C). Bake the buns for 18-20 minutes until golden brown and cooked through. The aroma will tell you when they’re ready—dangerously tempting, trust me.
11. Glaze: While buns bake, warm the apricot jam in a small saucepan or microwave until liquidy. As soon as buns come out of the oven, brush them with the warm jam to give a shiny, sweet finish.
12. Cool & Serve: Let buns cool slightly on the rack (but honestly, eating warm gooey chocolate chip buns is the best). Serve fresh or store as directed below.

Cooking Tips & Techniques

Here are some tricks I’ve picked up along the way that make these soft gooey chocolate chip hot cross buns a total winner:

• Keep Milk Warm, Not Hot: If your milk is too hot, it can kill the yeast. Aim for that cozy 110°F (43°C) range for perfect activation.
• Don’t Over-Flour the Dough: It’s tempting when the dough feels sticky, but too much flour makes buns dense. Use just enough to keep it manageable.
• Chocolate Chips Inside, Not On Top: Placing chips inside the dough prevents them from burning or melting unevenly on top.
• Patience with Rising: Rushing the proofing steps leads to tough buns. Find a warm spot and let the dough relax and rise slowly.
• Perfect Cross Paste Consistency: The paste should be thick enough to hold shape but loose enough to pipe easily. Too runny and it’ll spread; too thick and it’s hard to pipe.
• Glazing Is Key: The apricot jam glaze seals in moisture and gives that beautiful sheen that makes these buns irresistible.

I remember the first time I tried skipping the glaze—big mistake! The buns were dry the next day. Lesson learned: never skip the glaze if you want that soft, shiny finish.

Variations & Adaptations

Feeling adventurous? Here are some ways to customize your soft gooey chocolate chip hot cross buns to suit your tastes or dietary needs:

• Fruit & Nut Mix: Swap chocolate chips for a mix of dried currants, raisins, and chopped pecans to get a more traditional hot cross bun flavor.
• Vegan Version: Use plant-based milk and vegan butter substitutes; replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Spice It Up: Add a pinch of ground cloves or allspice for extra warmth in the dough.
• Gluten-Free: This recipe is tricky gluten-free, but you can try a high-quality gluten-free bread flour blend and add xanthan gum for structure.
• Alternative Chocolate: Dark chocolate chunks or white chocolate chips work beautifully, too—just adjust sweetness accordingly.

One time, I added orange zest to the dough and swapped the apricot glaze for a simple orange glaze. It was a sunny twist that brightened up the classic flavor and got rave reviews from friends.

Serving & Storage Suggestions

These soft gooey chocolate chip hot cross buns shine best fresh and warm, with a pat of butter melting right on top. They’re perfect for breakfast, an afternoon snack, or a sweet finish to any meal.

Serve alongside a cup of tea, coffee, or even a cold glass of milk for that classic combo. For Easter brunch, pair them with scrambled eggs or a fresh fruit salad to balance the sweetness.

To store, place cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months.

Reheat frozen buns by microwaving for 20-30 seconds or warming in a 350°F (175°C) oven for about 10 minutes. The chocolate will melt perfectly, and the buns will taste nearly fresh-baked.

Flavors tend to deepen after a day, so if you can wait, letting them rest overnight wrapped in foil can make them even tastier!

Nutritional Information & Benefits

Each soft gooey chocolate chip hot cross bun contains approximately:

Calories	Fat	Carbohydrates	Protein	Sugar
220 kcal	7g	33g	5g	12g

The key ingredients like cinnamon and nutmeg add antioxidants and a comforting spice boost. Using real butter and whole milk provides richness but also some beneficial fat-soluble vitamins.

While this recipe isn’t low-carb or gluten-free by default, it’s a treat worth enjoying occasionally, especially around holidays. For those with allergies, be mindful of dairy, eggs, and gluten.

Personally, I find baking these buns a joyful way to bring my family together, sharing something wholesome yet indulgent that feels like a warm hug in food form.

Conclusion

In the end, these soft gooey chocolate chip hot cross buns are a must-try for anyone looking to add a little magic to their Easter or weekend baking. They’re tender, sweet, and chocolaty with a hint of spice—the perfect combo that always gets smiles around the table.

Feel free to tweak the flavors, swap ingredients to suit your needs, and make this recipe your own. I love how this simple recipe brings my family together and fills the kitchen with irresistible aromas every time.

If you give it a try, I’d love to hear how it turns out! Drop a comment below, share your photos, or tell me your favorite variations. Baking is better when shared, don’t you think?

Here’s to many warm, gooey, chocolate-filled mornings ahead—happy baking!

FAQs

Can I make these hot cross buns ahead of time?

Absolutely! You can prepare the dough and shape the buns the night before, then let them rise in the fridge overnight. Just bring them to room temperature before baking.

What if I don’t have instant yeast?

You can use active dry yeast but dissolve it in warm water first and let it bloom for 5-10 minutes before adding to the dough.

Can I use chocolate chunks instead of chips?

Yes! Chocolate chunks melt beautifully and give a more rustic, gooey texture inside the buns.

How do I keep the buns soft the next day?

Store them in an airtight container at room temperature and warm briefly before serving. A quick microwave zap with a damp paper towel helps restore softness.

Can I freeze these hot cross buns?

Yes, once cooled, wrap them individually and freeze for up to 3 months. Reheat in the oven or microwave before serving for best results.

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