Indulge in a healthier twist on a classic Easter favorite with my Super Soft & Healthy Hot Cross Buns. I created these buns to be fluffy, moist, and full of flavor without any added sugar, butter, or oils. They are high in protein, low in calories, and the perfect balance between nutrition and indulgence. Whether I enjoy them warm from the oven or toasted with a spread of my favorite topping, these buns always bring a cozy and comforting touch to my Easter table.
Why You’ll Love This Recipe
I love this recipe because it combines traditional flavor with modern, wholesome ingredients. The buns are incredibly soft, slightly spiced, and have just the right amount of sweetness. Baking them at home gives me full control over every ingredient—no unnecessary sugars, preservatives, or oils. They also pack an impressive 12 grams of protein per bun, keeping me full and satisfied. And the best part? They’re easy to make, freeze beautifully, and fill my kitchen with that irresistible fresh-baked bread aroma.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
270 g all-purpose flour
40 g protein powder (optional, can be substituted with equal parts flour)
100 g zero-calorie granulated sweetener (like Monkfruit or stevia)
4 g instant yeast (1 heaped teaspoon)
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
75–85 ml milk (slightly warmed, plant-based or dairy)
100 g plain yogurt
1 egg yolk
1 teaspoon vanilla extract
40 g sugar-free chocolate chips or sultanas
For the crosses:
2 tablespoons flour (25 g)
2–2.5 tablespoons water
For the glaze:
15 ml sugar-free maple syrup or regular maple syrup
Directions
I start by combining flour, protein powder, sweetener, yeast, and spices in a large mixing bowl. Then, I warm the milk slightly and pour it into the dry ingredients, mixing until a sticky dough forms. In another bowl, I whisk together yogurt, egg yolk, and vanilla extract, then add this to the dough and mix thoroughly. I knead the dough on a lightly floured surface (or use a stand mixer) for about 10–15 minutes until smooth and elastic, incorporating the chocolate chips or sultanas near the end. Once done, I place the dough into a greased bowl, cover it, and let it rise in a warm place for about 1–3 hours until it doubles in size. When the dough is ready, I punch it down, roll it into a log, and cut it into 9 equal pieces. I shape each piece into a ball and arrange them on a greased tray, covering again to rise for another 1–1.5 hours. While they rise, I preheat the oven to 180°C (350°F) and prepare a paste for the crosses by mixing flour and water until thick but pipeable. I pipe the crosses on top of the buns and bake them for 22–25 minutes until golden brown. While still warm, I brush the tops with maple syrup glaze to add shine and sweetness, then let them cool on a wire rack before enjoying.
Servings and Timing
Servings: 8–9 buns
Prep Time: 25 minutes
Cook Time: 20–25 minutes
Proofing Time: 2 hours
Total Time: Around 2 hours 45 minutes
Calories: 175 kcal per bun
Variations
For a richer flavor, I sometimes add dark chocolate chunks instead of chips. If I’m in the mood for something fruitier, I use sultanas, dried cranberries, or chopped apricots. When I want to enhance the flavor, I like adding a pinch of cardamom or ground ginger to the spices. For a gluten-free version, I use a gluten-free flour blend and compatible protein powder. To make it vegan, I replace the egg yolk with a tablespoon of plant-based yogurt or vegan butter and use plant milk.
Storage/Reheating
I store the buns at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate them for up to a week, making sure they are well covered to stay soft. To freeze, I wrap each bun individually in plastic wrap and place them in a freezer bag for up to 2 months. To reheat, I use the microwave for 15–20 seconds for quick warming, or the oven at 350°F (175°C) for 8–10 minutes wrapped in foil. My favorite method is the air fryer at 180°C (356°F) for 3–5 minutes with a small ramekin of water to keep them soft. For a toasted texture, I slice the buns in half and toast until lightly golden.
FAQs
What makes these hot cross buns healthier?
I use no added sugar, oil, or butter. Instead, I rely on yogurt, protein powder, and natural sweeteners to keep them light yet satisfying.
Can I make these buns gluten-free?
Yes, by using a gluten-free all-purpose flour blend and making sure your protein powder is also gluten-free.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance, let it rise in the fridge overnight, and bake it fresh in the morning.
Why did my buns turn out dense?
They may not have proofed long enough or the milk might not have been warm enough to activate the yeast. I always make sure the environment is warm for proper rising.
Can I use regular sugar instead of sweetener?
Yes, white or brown sugar can be used instead of sweetener. It will slightly increase the calorie content but still work perfectly.
Conclusion
My Super Soft & Healthy Hot Cross Buns are a delicious balance of flavor, texture, and nutrition. I love that they taste just as comforting as traditional hot cross buns but are lighter, higher in protein, and made with wholesome ingredients. They’re perfect for Easter or any day I want a sweet, freshly baked treat. Once I tried making them this way, I never went back to store-bought buns again.
These Super Soft & Healthy Hot Cross Buns are a lightened-up version of the classic Easter favorite — soft, fluffy, and full of warm spice without added sugar, butter, or oil. Packed with protein and natural sweetness, they’re nutritious, satisfying, and perfect for any time of year.
Ingredients
270 g all-purpose flour
40 g protein powder (or substitute with equal parts flour)
100 g zero-calorie granulated sweetener (like Monkfruit or stevia)
4 g instant yeast (1 heaped teaspoon)
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp salt
75–85 ml milk (slightly warmed, plant-based or dairy)
100 g plain yogurt
1 egg yolk
1 tsp vanilla extract
40 g sugar-free chocolate chips or sultanas
For the crosses:
2 tbsp flour (25 g)
2–2.5 tbsp water
For the glaze:
15 ml sugar-free maple syrup or regular maple syrup
Instructions
In a large mixing bowl, combine flour, protein powder, sweetener, yeast, and spices.
Warm the milk slightly and add it to the dry mixture, stirring until a sticky dough forms.
In another bowl, whisk together yogurt, egg yolk, and vanilla, then add to the dough and mix well.
Knead the dough on a lightly floured surface (or in a stand mixer) for 10–15 minutes until smooth and elastic. Add chocolate chips or sultanas during the last minute of kneading.
Place the dough into a greased bowl, cover, and let rise in a warm place for 1–3 hours until doubled in size.
Punch down the dough, divide into 9 equal pieces, and shape each into a smooth ball. Arrange on a greased baking tray and cover to rise again for 1–1.5 hours.
Preheat oven to 180°C (350°F). Mix flour and water into a thick paste and pipe crosses over the buns.
Bake for 22–25 minutes or until golden brown.
While warm, brush the tops with maple syrup glaze for shine and sweetness. Cool on a wire rack before serving.
Notes
Use dark chocolate chunks or dried fruit for flavor variations.
To make vegan, replace the egg yolk with plant-based yogurt and use plant milk.
For gluten-free buns, use a gluten-free flour blend and suitable protein powder.
Proof the dough in a warm, draft-free area for best results.
Freeze individually for up to 2 months; reheat in the oven or air fryer to restore softness.
