Copycat Panera Bread Strawberry Hot Cross Buns Recipe

If you ever strolled into Panera around Eastertime and caught the warm scent of citrus and sweet dough floating out from the bakery case, you might remember their Strawberry Hot Cross Buns. Soft and golden, speckled with chewy strawberries and orange zest, then crossed with a thick ribbon of icing, these buns were a springtime ritual. This copycat recipe brings that gentle, nostalgic flavor home, perfectly fluffy, citrus-bright, and just sweet enough to feel like a treat without tipping into dessert.

You don’t have to wait for Lent, or worry whether it’ll return to Panera’s menu again. This homemade version lets you bake up a full tray whenever the craving hits. Whether for Easter brunch, afternoon tea, or a quiet weekend bake, these Strawberry Hot Cross Buns are worth every minute of rising time.

How to Make Strawberry Hot Cross Buns

The base is a soft egg-enriched dough, brightened with orange zest and dotted with dried strawberries and candied peel. After proofing and baking until golden, each bun gets crowned with a thick icing cross, just like Panera’s. The result? A fluffy, fruity roll that’s tender enough to tear, sweet enough to satisfy, and perfectly at home next to your morning coffee or evening tea.

Nutrition Facts (per bun, yields 12)

• Calories: 220
• Total Fat: 5 g
• Saturated Fat: 3 g
• Carbohydrates: 38 g
• Sugars: 19 g
• Protein: 5 g

Ingredients (for 12 buns)

Prep Time: 30 minutes (plus rising)
Cook Time: 20 minutes
Total Time: ~3 hours
Servings: 12 buns

For the dough:

• 500 g bread flour (about 3¾ cups)
• 75 g granulated sugar (⅓ cup)
• 240–250 g warm whole milk (1 cup), about 38°C / 100°F
• 60 g unsalted butter, very soft (¼ cup)
• 1 large egg (room temp)
• 8 g fine sea salt (1½ tsp)
• 7 g instant yeast (2¼ tsp)
• Zest of 2 oranges
• ½ tsp cinnamon (optional)
• ¼ tsp allspice (optional)

Add-ins:

• 150 g dried strawberries, chopped (about 1 cup)
• 60 g candied orange peel, finely diced (about ½ cup)
• 60 g orange juice or water (for soaking fruit)

For the icing cross:

• 120 g powdered sugar (1 cup)
• 15–20 g milk (1–2 tbsp)
• ½ tsp vanilla extract

Optional glaze:

• 1 tbsp sugar + 1 tbsp hot water (for brushing after baking)

Tools You’ll Need

• Large mixing bowl or stand mixer with dough hook
• Small bowl (for soaking fruit)
• Measuring cups and spoons or kitchen scale
• Zester or microplane
• Bench scraper or sharp knife
• 9×13-inch baking pan (or two smaller ones)
• Piping bag or zip-top bag (for icing)

Instructions

Make the dough base

1. Warm the milk slightly and whisk in yeast with a pinch of sugar. Let foam for 5–8 minutes.
2. In a large bowl, mix flour, sugar, salt, zest, and optional spices.
3. Add the milk mixture and egg. Stir to form a shaggy dough.
4. Knead in the softened butter until smooth, soft, and just a little tacky. This takes 8–10 minutes by hand or 5–6 minutes in a stand mixer.

Soak and fold in the fruit

5. While the dough rests, soak the chopped dried strawberries in orange juice or warm water for 10–15 minutes. Drain and pat dry.
6. Gently knead the soaked strawberries and candied orange peel into the dough until evenly distributed.

First rise

7. Place dough in a lightly greased bowl. Cover and let rise in a warm spot until doubled, about 1 to 1½ hours.

Shape and second rise

8. Divide dough into 12 equal pieces (about 65–75 g each). Roll into tight balls.
9. Place in a greased 9×13-inch pan with slight space between each. Cover loosely and let rise again until puffy, about 40–60 minutes.

Bake

10. Preheat oven to 350°F (177°C).
11. Bake for 18–22 minutes until golden and internal temp is 195°F (90°C).
12. Optional: Brush with sugar-water glaze while still hot for a soft shine.

Add the cross

13. Mix powdered sugar, milk, and vanilla until thick but pipeable. Wait until buns are warm (not hot), then pipe a thick icing cross over each one.

Tips

• Don’t skip the fruit soak, it prevents the buns from drying out.
• Use bread flour for the best rise and soft chew.
• Add just a touch of spice; too much will overwhelm the citrus and strawberry.
• Let icing cool slightly before piping so it holds its shape.
• If using fresh strawberries, slice and dehydrate them lightly in a low oven to avoid soggy buns.

What to Serve With

Warm comforts

• Mascarpone whipped cream or lemon curd – Spread a dollop inside a warm bun for a fancy brunch touch. The creaminess plays beautifully with the fruity bun.
• Chai latte or Earl Grey tea – Both offer spice and citrus notes that complement the orange zest in the dough.
• Soft scrambled eggs – For a brunch pairing, serve a warm bun alongside buttery eggs and maybe a strip of crispy bacon.

Spring fresh

• Fresh strawberries with mint – Toss in a little honey and lemon juice to echo the bun’s citrus-strawberry vibe.
• Citrus salad – Segments of orange, grapefruit, and lime with a dash of salt make a bright, refreshing contrast.
• Greek yogurt with honey – Cool and tangy, this works as a light counterpoint to the sweet bun.

For the sweet tooth

• Vanilla bean ice cream – Split a bun and toast it lightly, then sandwich a scoop of ice cream in the middle.
• Dark chocolate spread – For those who like sweet and sharp together. The orange and strawberry play surprisingly well with bittersweet chocolate.
• Carrot cake energy bites – Something chewy and spiced that doesn’t compete but rounds out a festive spring snack table.

Variations

Classic Currant Style
Replace strawberries with traditional dried currants or raisins. Add ¼ tsp nutmeg and use flour paste for the cross if you want a more traditional British look.

Glazed Not Iced
Skip the icing and brush with apricot jam thinned with water for a shiny fruit bun that feels less dessert-like.

Strawberry Lemon Buns
Swap orange zest for lemon zest and candied lemon peel. It brightens the flavor and gives a more tart, spring-forward feel.

Chocolate Chip Twist
For a treat-style variation, fold in mini chocolate chips instead of fruit, then top with orange icing.

Mini Hot Cross Buns
Divide dough into 24 small buns (about 30 g each) and bake for just 12–15 minutes. Perfect for party trays or kids’ lunches.

Vegan Version
Use plant milk, vegan butter, and skip the egg. Replace icing with a powdered sugar–water glaze. Use plant-based dried fruit that contains no gelatin coating.

Ingredient Substitutes

Bread Flour

• Original: Bread flour
• Substitute: All-purpose flour (reduce milk slightly), or spelt flour for a nuttier taste.

Dried Strawberries

• Original: Dried, sweetened strawberry pieces
• Substitute: Freeze-dried strawberries (re-hydrated), dried cherries, chopped dried apricots, or soaked raisins for a different fruity note.

Candied Orange Peel

• Original: Store-bought diced orange peel
• Substitute: Extra orange zest + orange extract, or candied lemon peel for a twist.

Milk

• Original: Whole milk
• Substitute: Oat milk, almond milk, or a mix of coconut milk and water for richness.

Egg

• Original: 1 large egg
• Substitute: 3 tbsp plain yogurt, ¼ cup applesauce, or a flax egg (1 tbsp ground flax + 3 tbsp water, rested).

Butter

• Original: Unsalted butter
• Substitute: Vegan butter, margarine, or coconut oil (refined for neutral flavor).

Powdered Sugar Icing

• Original: Powdered sugar, milk, and vanilla
• Substitute: Lemon glaze (lemon juice + powdered sugar), or a flour paste cross (¼ cup flour + water) baked on top for a traditional look.