Add some Aussie flavour to Easter with these delicious savoury vegemite and cheese hot cross buns that are so easy to make. Savoury hot cross buns are a great way to reduce the sugar overload at Easter. 

Add some Aussie flair to breakfast or any time of the day with these scrumptious savoury hot cross buns featuring the classic combo of vegemite and cheese. These buns offer a delightful twist on the traditional sweet version. Simply slather on extra vegemite and cheese, generously spread with creamy butter, and indulge in a savory sensation that’s sure to satisfy. For an extra special treat, layer on your favorite cheese slice along with more vegemite, then toast them to perfection until the cheese becomes irresistibly melted. It’s a mouthwatering Aussie-inspired delight vegemite and cheese hot cross bun treat that’ll have you coming back for more!

Photo above by Jasmine Waheed on Unsplash

Aussie hot cross buns.
Yield: 12


Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes

Add some Aussie flavour to Easter with this best ever easy hot cross bun recipe for vegemite and cheese hot cross buns. It’s easy to make hot cross buns.


  • 10g dried yeast
  • 1 cup lukewarm water
  • 2 eggs, lightly beaten
  • ¼ cup vegemite
  • 1 tablespoon caster sugar
  • 20g butter, melted
  • 3½ cups flour, sifted
  • ¾ cup shredded Parmesan cheese
  • 1 egg
  • 1 tablespoon water
  • 1 vegemite 145g Tube, for topping



    1. Combine the yeast and warm water in a large bowl and mix until yeast is dissolved. Add the eggs, Vegemite, sugar and butter and whisk to combine. Stir in the flour and cheese and mix until combined then knead for 5-8 minutes on a floured surface until the dough is smooth and springy. Place the dough into a clean bowl and cover. Set aside in a warm place to rise for approx. 1 hour or until doubled in size.
    2. Knock back the dough (punch it down) then knead lightly. Divide into 12 even portions. Knead each lightly then stretch each ball out slightly and place ½ teaspoon Vegemite onto each and roughly knead through. Roll each into a smooth bun and place on a greased baking tray with a 1cm gap between them. Set aside in a warm place for 20 minutes or until doubled in size.
    3. Beat together egg and water then brush over the buns. Using the Vegemite tube, squeeze crosses onto the buns.
    4. Bake in a hot oven 200°C for 15-20 minutes or until golden and bases are crisp and sound hollow when tapped. Cool on a wire rack.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 224Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 727mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 12g

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    Disclaimer:  This recipe is courtesy of Vegemite.