Marks & Spencer Expands Iconic Hot Cross Bun Range with Two Innovative Flavors
Easter may still be several weeks away, but Marks & Spencer is already embracing the seasonal spirit with the launch of two entirely new hot cross bun varieties. The supermarket chain, recently crowned as the United Kingdom's favorite grocery retailer, is introducing these innovative baked goods to its shelves this week, further expanding its legendary hot cross bun collection that first debuted back in 1975.
Introducing the New Flavors: Red Velvet and Gluten-Free Apple & Brown Sugar
Starting February 18, shoppers will discover two brand-new additions to the M&S hot cross bun lineup. The first is a Red Velvet hot cross bun, featuring a vividly colored red dough enriched with cocoa powder, studded with Belgian dark chocolate chips, and filled with a smooth white chocolate center. Priced at £3 for a pack of four, M&S suggests enjoying these buns "straight from the pack like a doughnut" for maximum indulgence.
The second new offering is an Apple & Brown Sugar hot cross bun, which forms part of the supermarket's Made Without Wheat range and is completely gluten-free. These buns retail for £2.80 per four-pack and are described as "packed full of juicy fruit, soaked in orange juice, candied apple, and a unique spice blend." M&S has boldly labeled this creation a "seasonal sensation," promising a delightful twist on the traditional hot cross bun.
Exclusive First Taste Test: How Do These New Buns Measure Up?
In an exclusive preview ahead of the official launch, food experts had the opportunity to sample both new varieties. The gluten-free Apple & Brown Sugar buns received particular praise for their incredible aroma and visual appeal, appearing nearly identical to standard gluten-containing buns. Upon closer inspection, the texture reveals itself to be slightly denser than traditional enriched dough, but when toasted and generously buttered, the differences become minimal. These buns boast generous chunks of fruit, a perfectly balanced spice profile, and a subtle sweetness from the sugary apple pieces.
The Red Velvet variety presents a rich, chocolatey bun that somewhat resembles last year's popular Dippy Egg hot cross buns. However, the filling differs significantly—while the Dippy Egg buns featured an almost custard-like center hailed as "phenomenal," the Red Velvet version contains a creamier, thinner icing-like filling. The dark chocolate chips provide a welcome bitter contrast to the overwhelming sweetness, though this bun remains an intensely chocolate-forward experience that few could consume more than one of in a single sitting.
M&S Hot Cross Bun Collection Now Totals 11 Varieties
With these two new additions, Marks & Spencer now offers an impressive total of 11 different hot cross bun varieties. Returning fan favorites include the Extremely Lemony Curd Filled Hot Cross Buns, which feature candied Sicilian lemon peel and a zesty lemon curd filling that shoppers described as "unreal" and a "game-changer" in 2025. Also returning are the Heat to Eat Cinn-A-Yum Buns, described as "soft and sweet cinnamon buns, enriched with butter and finished with a drizzle of white icing and cinnamon sugar."
The complete M&S hot cross bun lineup now includes:
- Classic Luxury Fruited Hot Cross Buns (regular and mini size)
- Collection Two Fruited Hot Cross Buns
- Granny Smith Apple Buns
- Extremely Cheesy Buns
- Extremely Chocolatey Buns
- Millionaire's Mini Hot Cross Buns
- Regular Made Without Buns
- Heat to Eat Cinn-A-Yum Buns
- Extremely Lemony Curd Filled Hot Cross Buns
- New Red Velvet Hot Cross Buns
- New Apple & Brown Sugar Gluten-Free Hot Cross Buns
This expansion demonstrates M&S's continued commitment to innovation in the bakery department, particularly in catering to diverse dietary needs with gluten-free options while also pushing creative boundaries with indulgent flavors like Red Velvet. The supermarket's hot cross bun range has evolved dramatically since its 1975 debut, now encompassing everything from chocolate to cheese variations, with these latest additions promising to continue that tradition of culinary experimentation.
