Enjoy a savory twist on a classic with my Cheddar Chive Hot Cross Buns, where sharp cheddar and fresh chives bring rich, comforting flavor to every bite. Fold plenty of cheese and herbs into a soft, tender dough that bakes up golden and fragrant. Serve these warm buns alongside soups, brunch spreads, or holiday meals for a delicious alternative to the traditional sweet version.
Recipe at a glance
- Recipe: Cheddar Chive Hot Cross Buns
- Makes: 12 buns
- Total Time: 2h45min
- Difficulty: Medium
- Key Ingredients: Flour, Sharp Cheddar, Fresh Chives, Fresh Dill, Butter
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Ingredients
Find below the list of ingredients I used to make my Cheddar Chive Hot Cross Buns.
- Milk
- Granulated Sugar
- Instant Yeast
- All Purpose Flour
- Salt
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Black Pepper
- Large Eggs
- Unsalted Butter
- Sharp Cheddar
- Fresh Chives
- Fresh Dill
- Canola Oil
See recipe card for quantities.
How to make Hot Cross Buns Dough
- Combine in a small bowl, the warm milk, 1 teaspoon of the granulated sugar, and the yeast. Stir until dissolved and let it proof until foamy 5-10 minutes.
- Make sure that your stand mixer is equipped with a dough hook. Add the the bowl of the mixer; the flour, remaining 2 teaspoon of sugar, salt, onion powder, garlic powder, smoked paprika, and pepper. Stir to combine.
- Pour into the dry ingredients; the melted butter, eggs, and proofed yeast mixture. Knead for 5 minutes of until the dough comes together, until smooth. Fold in shredded cheddar and chives during the final 30 seconds of kneading.
- Place dough in a greased bowl. Cover and let rise 1–1½ hours until doubled. Divide dough into 12 pieces and roll into balls. Place in a parchment-lined 9×13 pan. Cover and let rise 30–40 minutes.
How to pipe the cross and bake
- Mix flour, oil and water into a loose paste. Transfer the paste to a piping bag with a ¼ inch hole, and pipe crosses over each bun.
- Bake at 375°F (190°C) for 18–22 minutes, until golden.
- While the buns are baking, make the butter glaze by combining in a small bowl, the melted butter and and chopped dill.
- Remove the baked buns from the oven and brush warm buns with the melted butter. Let them cool a little longer and serve.
Storing the Hot Cross Buns
Store the Cheddar Chive Hot Cross Buns by allowing them to cool completely before transferring them to an airtight container. Keep the buns at room temperature for up to 2 days to preserve their soft texture and fresh flavor. Refrigerate for up to 5 days if needed, then warm gently in the oven before serving to restore their softness. Freeze the buns in a freezer-safe bag for up to 2 months, thawing at room temperature and reheating until warm and fragrant.
You may also like
If you enjoyed these Cheddar Chive Hot Cross Buns, explore a few more savory, comfort-forward recipes that pair beautifully with hearty meals and gatherings. Try Pretzel Hot Dog Buns for another soft, bakery-style bread that’s perfect for sandwiches and entertaining, or serve these buns alongside bold favorites like Buffalo Hot Dogs or French Onion Hot Dogs for a flavorful cookout-style spread. Round out the meal with creamy Cottage Cheese Mashed Potatoes for extra comfort, or add freshness to the table with Cucumber Tomato Pasta Salad for a bright, balanced side.
Recipe
Cheddar Chive Hot Cross Buns
Ingredients
Bun Dough
- 1 cup Warm Milk
- 1 tablespoon Granulated Sugar divided
- 2¼ teaspoon Instant Yeast
- 3½ cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- 2 large Eggs
- ¼ cup Butter melted
- ¼ cup Fresh Chives finely chopped
- 1½ cup Cheddar Cheese grated
Paste for crosses
- ½ cup Flour
- 1 tablespoon Canola Oil
- 5 tablespoon Water room temperature
Finishing Glaze
- 2 tablespoon Butter Melted
- 1 tablespoon Fresh Dill finely chopped
Instructions
Making the Dough
- Combine in a small bowl, the warm milk, 1 teaspoon of the granulated sugar, and the yeast. Stir until dissolved and let it proof until foamy 5-10 minutes.
- Make sure that your stand mixer is equipped with a dough hook. Add the the bowl of the mixer; the flour, remaining 2 teaspoon of sugar, salt, onion powder, garlic powder, smoked paprika, and pepper. Stir to combine.
- Pour into the dry ingredients; the melted butter, eggs, and proofed yeast mixture. Knead for 5 minutes of until the dough comes together, until smooth. Fold in shredded cheddar and chives during the final 30 seconds of kneading.
- Place dough in a greased bowl. Cover and let rise 1–1½ hours until doubled.
- Divide dough into 12 pieces and roll into balls. Place in a parchment-lined 9×13 pan. Cover and let rise 30–40 minutes.
Pipe the Crosses
- Mix flour, oil and water into a loose paste. Transfer the paste to a piping bag with a ¼ inch hole, and pipe crosses over each bun.
Bake and finish
- Bake at 375°F (190°C) for 18–22 minutes, until golden.
- While the buns are baking, make the butter glaze by combining in a small bowl, the melted butter and and chopped dill.
- Remove the baked buns from the oven and brush warm buns with the melted butter. Let them cool a little longer and serve.
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