Biscoff-Stuffed Maple Pecan Hot Cross Buns

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by

Cassandra Cains
in

Baked fresh for Easter or any time you’re craving a warmly spiced, soft treat, these Maple Pecan Hot Cross Buns with Biscoff are a modern twist on the classic. The dough is infused with cinnamon, nutmeg, and allspice, studded with maple-toasted pecans, and each bun is filled with a gooey spoonful of Biscoff. Finished with a sticky maple Biscoff glaze, they’re tender, golden, and incredibly satisfying—without using eggs or butter.

Why You’ll Love This Recipe:

  • Hidden Biscoff filling in every bun
  • Toasted pecans coated in maple syrup for added crunch and flavour
  • Soft, fluffy, egg-free dough made with oil
  • Gently spiced with cinnamon, nutmeg, and allspice
  • Naturally dairy-free and freezer-friendly
  • A unique, crowd-pleasing Easter treat

Storage Tips:

  • Store in an airtight container at room temp for up to 3 days
  • Best served slightly warm—reheat in the oven or microwave
  • Freeze (unglazed) for up to 2 months
  • Thaw at room temp, warm, and glaze just before serving for best results

Soft, sticky, spiced buns with a maple-toasted pecan crunch and a hidden Biscoff centre. Total time including proofing: ~3.5 hours

    Tips:
  • Ensure milk is warm but not hot (37°C) to activate yeast properly
  • For best results, use room temperature ingredients
  • Can be made ahead and frozen before final proof
  • Dough should be soft but not sticky – add flour gradually if needed

    • Variations:

  • Orange zest is optional but adds lovely citrus notes
  • Can use any plant milk (soy or almond work best)
  • Works with both plain or bread flour

Ingredients

    Dough:
  • 380g warm plant milk (soy or almond)
  • 14g instant yeast
  • 1 tablespoon maple syrup
  • 60g organic raw sugar
  • 600g plain or bread flour
  • 70g neutral oil (rice bran or light olive oil)
  • 70g Biscoff spread
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon allspice or mixed spice
  • 1 teaspoon salt
  • 150g pecans
  • 2 tablespoons maple syrup (for pecans)
  • Optional: 1 teaspoon orange zest

    • Biscoff Filling:

  • ~24 teaspoons Biscoff spread (about 1 full jar)
  • (2 teaspoons per bun)

    • Cross Paste:

  • 50g plain flour
  • 50g water

    • Glaze:

  • 2-3 tablespoons maple syrup

Directions

  1. Toast Pecans:
    2. – Preheat oven to 180°C – Toss pecans with maple syrup – Toast for 8-10 minutes until fragrant – Cool and roughly chop
  2. Activate Yeast:
    3. – Warm milk to 37°C – Stir in maple syrup and yeast – Let sit 5-10 minutes until foamy
  3. Make Dough:
    4. – Mix flour, sugar, spices, and salt – Add yeast mixture and oil – Mix to form rough dough – Knead 8-10 minutes until smooth
  4. Add Biscoff and Pecans:
    5. – Fold in 70g Biscoff spread – Fold in chopped maple-toasted pecans – Form dough into a ball
  5. First Proof:
    6. – Place in oiled bowl – Cover and rise 1-1.5 hours – Should double in size
  6. Shape with Biscoff:
    7. – Divide into 12 pieces – Roll each piece out – Add 2 teaspoons Biscoff center – Pinch bottom shut and smooth
  7. Second Proof:
    8. – Place on lined tray – Cover and proof 45-60 minutes – Should become puffy
  8. Prepare and Bake:
    9. – Mix cross paste – Pipe crosses – Bake at 180°C fan (200°C conventional) – Bake 22-25 minutes until golden
  9. Glaze:
    10. – Brush warm maple syrup over hot buns – Let cool slightly before serving

Nutrition

    Storage:
  • Best eaten same day
  • Store in airtight container 2-3 days
  • Can be frozen up to 3 months
  • Reheat in microwave or oven before serving

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