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Sweet and savoury hot cross bun toppings

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Easter time means we want to try as many different hot cross bun toppings as possible. Here’s how to supercharge some of the tasty varieties at Coles. 

  • Serves6
  • Prep time20 minutes
Sweet and savoury hot cross bun toppings


Avocado and salsa

  • 4 Coles Special Burger Sauce Hot Cross Buns*, split, toasted
  • 1 avocado, peeled, stoned, sliced
  • 250g cherry tomatoes, chopped
  • 1/2 red onion, chopped
  • 2 tbs chopped coriander
  • 1 tbs lime juice

Spiced butter stars

  • 6 Coles Traditional Fruit Hot Cross Buns, split toasted
  • 250g butter, softened
  • 1/4 cup (40g) icing sugar mixture
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp grated orange rind

Nutty maple butter

  • 6 Coles Fruity Brioche Hot Cross Buns*, split, toasted
  • 150g butter, softened
  • 2 tbs maple syrup
  • 1/4 cup chopped toasted pecans
  • 50g chopped Nestlé Violet Crumble

Ricotta and chocolate

  • 6 Coles Chocolate Hot Cross Buns, split, toasted
  • 200g smooth ricotta
  • Shaved milk chocolate, to serve
  • Coles Chocolate Topping, to serve

Caramel mascarpone

  • 6 Coles Apple and Cinnamon Hot Cross Buns, split, toasted
  • 200g mascarpone
  • Coles Salted Caramel Topping, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the avocado and salsa topping, top burger sauce bun bases with the avocado. Place the tomato, onion, coriander and lime juice in a bowl and gently stir to combine. Spoon salsa over the avocado to serve.

  2. Step 2

    To make the spiced butter stars, line a baking tray with baking paper. Place the butter, icing sugar mixture, cinnamon, ginger and orange rind in a bowl, and stir to combine. Spread the butter mixture in a 1.5cm-thick layer on the lined tray and place in the fridge to set. Use a cookie cutter or a knife to cut into stars and serve immediately with the brioche buns.

  3. Step 3

    To make the nutty maple butter, use an electric mixer to beat the butter for 5 mins, or until whipped. Beat in the syrup until combined, then fold through the pecans and chocolate. Spread the butter mixture over the chocolate buns to serve.

  4. Step 4

    To make the ricotta and chocolate topping, spread the chocolate buns with the ricotta. Sprinkle with the milk chocolate and drizzle with the chocolate topping to serve.

  5. Step 5

    To make the caramel mascarpone, spread the apple and cinnamon buns with the mascarpone. Drizzle with the caramel sauce to serve. 

    *In stores for a limited time only. Available while stocks last.