Yes, savoury hot cross buns are here and they’re about to change your life!

Take the same, spicy-sweet hot cross buns we all know and love, stuff them with mature cheddar and sage leaves, wrap them in bacon glazed with maple syrup and what do you have? Probably the best hot cross bun spin-off of all time. Introducing, the savoury hot cross bun!

Savoury Hot Cross Buns with Mature Cheddar, Sage and Sticky Maple Bacon
Yields 12
A savoury twist on the classic Hot Cross Bun! Recipe originally created for Food & Home Entertaining Magazine
Prep Time
30 min
Cook Time
40 min
Total Time
2 hr
Prep Time
30 min
Cook Time
40 min
Total Time
2 hr
  1. 60g salted butter, cubed, at room temperature
  2. 420g bread flour
  3. 1 tsp salt
  4. 50ml soft brown sugar
  5. 1 tsp mixed spices
  6. 1 tsp ground cinnamon
  7. 1 tsp mixed peel (optional)
  8. 10g Instant dry yeast
  9. 1 large egg, beaten
  10. 200ml warm water
  11. ½ cup raisins or sultanas (optional)
  12. 200g mature cheddar, grated
  13. 200g streaky bacon halved lengthways
  14. 60ml maple syrup, for brushing
  15. 30g fresh thyme sprigs, to garnish
  1. Grease and line a 20 x 30cm deep roasting tray.
  2. Rub the butter into the flour and mix in salt, sugar, spices and mixed peel, if using. Add the yeast and mix.  Beat the egg and warm water together and add to the dough. Mix to form a soft dough then knead for 5-10 minutes until smooth and elastic. Mix in the raisins, if using.
  3. Divide the dough into 12  pieces and roll into balls. Roll each ball in the grated cheddar cheese then wrap two slices of bacon loosely over the dough to form a cross. Place the balls in the tray, cover loosely with cling wrap and allow to proof until doubled in size.
  4. Preheat the oven to 180 °C (160 °C for fan-forced). Brush the bacon with the maple syrup and sprinkle the thyme leaves over the buns. Bake in the preheated oven for 30-40 minutes or until golden brown and the buns make a hollow sound when tapped. Serve warm with loads of butter for spreading.
  1. TIP If you'd prefer the more traditional 'crosses' instead of the bacon, simply omit the bacon then mix together: 60ml (¼ cup) cake flour, 1 tbsp oil and 2 tbsp water. Place in a piping bag and pipe a cross on top of each bun before baking.
The Kate Tin