In Australia and New Zealand, a chocolate version of the bun has become popular; coffee-flavoured buns are also sold in some Australian bakeries. They generally contain the same mixture of spices, but chocolate chips are used instead of currants. There are also fruit-less, sticky date and caramel versions, as well as mini versions of the chocolate and traditional bun.
The not cross bun is a variation on the hot cross bun. It uses the same ingredients but instead of having a "cross" on top, it is has a smiley face in reference to it being "not cross" or "angry". The not cross bun was first sold commercially in 2014 by an Australian bakery, Ferguson Plarre Bakehouses, in response to supermarkets selling hot cross buns as early as Boxing Day (26 December).
In the Czech Republic, mazanec is a similar cake or sweet bread eaten at Easter. It often has a cross marked on top.
In the Bremen area in northern Germany a "Hedwig" (lower Saxon: heet week) was an ancient Shrove Tuesday meal. On Shrove Tuesday the top of a Hedwig was cut off and the Hedwig was filled with a tablespoon of hot butter and cinnamon-powder. The top was put back again and the Hedwig was served in a soup plate filled with hot milk or cream. At last a tablespoon of cinnamon-sugar mulled over the Hedwig, then eaten with a tablespoon. Today a Hedwig is the sweet part of a Sunday breakfast in northern Germany.
In Frisia, the northern part of the Netherlands, there are "Hite wigge". The are very close to the original hot cross bun and Bremen's Hedwig.
If you would like to make some they are very easy
You can find the recipe in my blog here www.maisonvogue.net/home/english-hot-cross-buns
I hope you have a go
Happy Good Friday to you