Breakfast Dessert Light Bites & Snacks Recipes

Apple and Cinnamon Hot Cross Buns

Best of both Apple and Cinnamon Hot Cross Buns combining the goodness of wholemeal flour with sweet cinnamon and apple to give a delicious but healthy twist to this Easter classic. This recipe is adapted from Julie Jones‘s Soulful Baker cookbook.

Makes 9 buns


For the buns

  • 50g butter, melted
  • 175g strong white flour
  • 175g strong wholemeal flour
  • 35g caster sugar
  • 1 tsp ground mixed spice
  • 2 tsp ground cinnamon
  • 7g fast action yeast
  • Up to 160ml tepid water
  • 1 egg
  • 50g sultanas
  • 50g dried apple, roughly chopped

For the crosses

  • 10g butter
  • 40g strong white flour
  • 45ml water

For the glaze

  • 75ml water
  • 1 tbsp sugar
  • 1 large pinch cinnamon
  • 1 large pinch ground mixed spice


  • Add all the dried ingredients for the buns, except the fruit, into a stand mixer. Add the butter, egg and 150ml water.
  • Mix on a low speed for 10 minutes, adding the remaining 10ml of water if the dough looks a little dry – it should be just sticky.
  • After 10 minutes add the dried fruit and mix for a further 2 minutes till incorporated.
  • Form into a ball, cover, and allow to rise till doubled in size for around 1.5 hours.
  • Once the dough has doubled in size, knock it back and divide the ball into 9 equal pieces.
  • Roll each piece into a tight ball without any fruit sticking out the top as these will burn.
  • Place the balls in a 3×3 formation in a baking tin roughly 20cmx20cm lined with baking parchment.
  • Cover and allow to prove for 30 minutes.
  • Preheat the oven to 200°C fan.
  • Melt the butter for the crosses and then whisk in the flour and water to make a thick pipe-able paste. Transfer into a piping bag and snip the end to make a small hole.
  • Pipe crosses (or whatever you fancy) across the tops of the buns.
  • Bake in the oven for 15 minutes till golden brown.
  • Meanwhile, in a saucepan, heat the water, sugar and spices to make the glaze.
  • Once the buns are cooker, immediately brush with the glaze.
  • Transfer to a wire rack, remove the baking parchment and allow to cool.

Per bun: 256kcal/ 6.6g fat/ 3.6g saturated fat/ 40.0g carbohydrates/ 5.2g fibre/ 7.8g protein


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