Guilt-less Desserts & Treats for your Family

Hot Cross Bun Donuts

These Hot Cross Bun Donuts are a cheats version for getting your hot cross bun fix. There’s no rising, no yeast, no kneading. No hassles; just Donuts!

Firstly let me proudly admit that I love hot cross buns and will unashamedly eat all of them (and I really do mean all of them) if given half a chance ie the kids are at school and I’m wearing my stretchy pants, but it’s a one sided love affair. Hot Cross Buns do not love me. I think it’s the yeast, when even in it’s small quantity, that causes my GI system to go into hyperdrive. It’s not pretty.

So in order to indulge my Easter love I have made a few desserts that have the same flavours as a Hot Cross Bun, but without the gastric distress. You’ll find all of them in my Healthy Easter Recipe eBook but today I am sharing these Hot Cross Bun Donuts.

These Hot Cross Bun Donuts are based on my Cinnamon Donuts (a huge hit in our house) and are baked, not fried. They are baked in a donut pan, but you can also use a cake pop tin or mini muffin/cupcake tin. On top of each Hot Cross Bun Donut I have made a white cross, to replicate that used on top of a hot cross bun, but this is optional as it doesn’t add to the flavour.

To get the traditional hot cross bun flavour, raisons, lemon and orange zest are added to the donut mixture. Unlike the buns, the spices are not added to the mixture but instead to the sugar coating that the hot donuts are rolled in. There is no yeast in these baked donuts (can you hear my stomach cheering?!!) which means no resting or kneading; just 5 minutes to get them ready in 1 bowl and then 13 minutes in the oven.

They are super great warm…which is the only way I get to eat them in our house as they are all gone within the hour.   

Love Easter? Love Hot Cross Buns but struggle with allergies and intolerances? You need to get my Healthy Easter Recipe eBook. There’s over 30 Easter themed desserts and treats (include lots and lots of Hot Cross Buns) available for instant download for only $5. You can grab your copy here and your house will be smelling like a delicious, healthy bakery in no time!

Hot Cross Bun Donuts

Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Dessert
Cuisine: Easter
Keyword: Gluten Free
Servings: 9
Author: Lisa


Hot Cross Bun Donuts

  • 2/3 Cup plus 2 Tablespoons Arrowroot
  • 7 Tablespoons Coconut Flour
  • 1 teaspoon Baking Soda Bicarb Soda
  • Dash of Salt
  • 1/2 Cup Milk of choice
  • 4 Tablespoons Maple Syrup/Rice Malt Syrup Honey can be substituted
  • 4 Tablespoons Oil I used olive oil. If using Coconut Oil it needs to be melted
  • 2 teaspoons Vanilla Extract
  • 2 Eggs For vegan option substitute 1/2 Cup mashed Banana or Apple Sauce
  • 1/4 Cup Currants or Sultanas
  • Zest of 1 Orange
  • Zest of 1 Lemon

Sugar Spice Mix

  • 2 Tablespoons granulated Sugar Coconut, Raw etc
  • 1 teaspoon Mixed Spice
  • 1 teaspoon Cinnamon

Cross Paste

  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Arrowroot
  • 2- 2 1/2 Tablespoons Water


Hot Cross Bun Donuts

  • Preheat the oven to 180C/360F. Grease a donut tin.
  • Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir to combine.
  • Add the currants and zests.
  • Pour the mixture evenly into 12 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
  • Make up and use the cross paste on the donuts before baking.
  • Bake for 13-15 minutes.
  • Immediately remove the warm donuts from the tray and roll in the sugar spice mix.
  • Eat warm or cooled.

Cross Paste

  • Combine the dry ingredients in a bowl and add the water whilst stirring. The paste will become quite thick like concrete.
    Place the paste in a ziplock bag or piping bag. Alternatively, you can use the edge of a knife or a tablespoon to drizzle the paste on.

2 Comments to Hot Cross Bun Donuts

  1. Hi Lisa, I made your Hot Cross Cinnamon Donuts twice last week. Brava! on another good recipe, ta.

    The first time I was pretty careful with my measurements (except that I overdid it on the currants), used maple syrup, macadamia oil, jumbo eggs and panela (unrefined cane sugar) for rolling.

    I didn’t have a doughnut tin so I used mini muffin tin plus a standard muffin tin, and filled to 1/2-2/3 only. I got 12 minis and 5 standard size! Cooked the minis for 13 mins and the big fellas for 16 mins.

    They were jolly good and I was surprised how much the texture was like a shop-bought hot cinnamon doughnut! Excellent yield too!!

    The second time around, I was much more relaxed/gung ho with my measurements, plus I overfilled the tin so only got 6 giant “standard” muffins. Also used rice malt instead of maple syrup. The texture was different but the taste was still good.

    My preference is: the maple syrup version, the mini size, only partly filling the tins and easy on the currants.
    Happy Easter
    Cheers, Mel

    • Hey Mel,
      I love using Maple Syrup too; a much sweeter flavour.
      That’s interesting about your pan use. I think over filling may lead to them being a bit denser and less fluffy.
      I really love donuts!!

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