Soft chocolate hot cross buns filled with gooey Lotus Biscoff spread. A bakery-style Easter recipe that’s rich, fluffy and unforgettable.
If you love traditional hot cross buns but want something richer, softer and unapologetically indulgent, these Biscoff Chocolate Hot Cross Buns are for you.
Fluffy spiced dough studded with chocolate chips, baked until golden, then filled with a molten Lotus Biscoff centre that stays irresistibly gooey. Finished with a glossy apricot glaze or brushed with melted Biscoff for a modern twist.
These are not your average Easter buns — they are soft, bakery-style hot cross buns with a surprise centre that makes them unforgettable.
Perfect for Easter baking, weekend treats, or warm-from-the-oven dessert moments.
Why You’ll Love This Recipe
Ultra soft and fluffy enriched dough
Chocolate in every bite
Gooey Biscoff-filled centre
Easy to make ahead
Perfect for Easter or special occasions
Freezer-friendly
If you’ve been searching for chocolate hot cross buns with Biscoff filling, this is the recipe that delivers both structure and indulgence.
Ingredients
Dough
500g strong bread flour
75g sugar
7g instant yeast
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon mixed spice (optional – keep subtle so the chocolate shines)
250ml warm milk
1 large egg
60g soft butter
150g dark or milk chocolate chips
Cross Paste
75g flour
5–6 tablespoons water
Glaze (Optional but Recommended)
2 tablespoons apricot jam
1 tablespoon hot water
Filling
250–300g Lotus Biscoff spread
(Slightly warmed so it is pipeable but not runny.)
Method
1. Make the Dough
In a large bowl, combine flour, sugar, yeast, salt and spices.
Add the warm milk and egg. Knead for 8–10 minutes until smooth and elastic. You can use a stand mixer or knead by hand.
Add the soft butter and continue kneading until fully incorporated and the dough becomes soft and stretchy.
Fold in the chocolate chips at the end to prevent streaking.
The dough should feel soft and slightly tacky but not sticky.
2. First Rise
Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 to 1½ hours, or until doubled in size.
3. Shape the Buns
Divide the dough into 12 equal pieces.
Shape each piece into a smooth ball by tucking the edges underneath and rolling gently against the counter.
Place the buns close together on a lined baking tray.
4. Second Rise
Cover loosely and proof for 45–60 minutes, until puffy and just touching.
5. Pipe the Crosses
Mix flour and water until you have a smooth paste. Transfer to a piping bag and pipe crosses over each bun.
6. Bake
Bake at 180°C (fan 170°C) for 20–25 minutes, until golden brown and cooked through.
The tops should be lightly browned and the buns should sound hollow when tapped underneath.
7. Glaze
While still warm, brush with:
Warm apricot jam for a classic glossy finish
The Perfect Gooey Biscoff Centre (Filling Trick)
This is what makes these buns unforgettable.
Using a skewer or piping tip, poke a small hole in the side or bottom of each bun.
Fit a piping bag with a round nozzle and fill with slightly warmed Biscoff spread.
Pipe into the bun until you feel resistance and notice the bun gently swell.
Each bun takes approximately 1–2 tablespoons.
The structure stays soft and fluffy, while the centre remains molten and indulgent.
Storage & Make Ahead
Store in an airtight container for up to 3 days.
Warm slightly before serving to revive the gooey centre.
Freeze unfilled buns for up to 2 months. Fill after defrosting.
Tips for Soft Bakery-Style Hot Cross Buns
Do not overheat the milk — it should be warm, not hot.
Knead until the dough passes the “windowpane test” for the softest texture.
Allow proper proofing — under-proofed buns will be dense.
Fill once slightly cooled so the Biscoff doesn’t leak.
Frequently Asked Questions
Can I make these without chocolate chips?
Yes, but baking time may reduce slightly.
Can I prepare the dough overnight?
Yes — allow the first rise in the fridge overnight and shape the next day.
Can I use milk chocolate instead of dark?
Absolutely. Choose your preference.
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