My childhood Easters were a weekend of eating hot cross buns, picnics in the park and kite flying.  We flew kites because it is believed that the significance of the kites soaring towards the heavens is representation of Christs resurrection.  So on Easter Sunday or Monday, families would typically pack the car with goodies such as patties and cheese sandwiches and make their way to the park.  My last 4 Easters spent in Guyana were spent at the National Park in Georgetown.  Just a stone’s throw from the Atlantic Ocean, it was the perfect location to catch the perfect breeze.  Can I say that my Easters in the US have been as memorable?? Nope..not by a long shot.  Gone are the days spent in the warm sun flying a homemade kite while munching on buns…ah the days of yore.  One tradition that does remain constant are the hot cross buns.  I must admit  that I didn’t know the true symbolism of hot cross buns and why it is eaten on Good Friday so  I had to do some research.  Turn out its an old English tradition that stems from Christian and pagan beliefs.  Guyana being a former British colony still retains some of the traditions of our mother country and eating hot cross buns on Easter is one of them.

Weeks ago I started researching hot cross buns recipes since I do not have one of my own.  I’ve only made this once, so I’m fairly new to the cross buns game.  The first try was a total disaster, I ended up with something that faintly resembled a cross bun.  It was more like a rock with raisins in it.  This year I shall redeem myself  and make something not only delicious but worthy of its name.  Where did I got to find said recipe??!!  It turned out great, I’m currently licking frosting from my fingers as I type.  Its a soft, light flavorful, spiced,bun, definitely worthy of the name Hot Cross Buns.  Don’t have raisins? You can use currants, cherries or cranberries, it’s all up to you.  Happy Easter!

Yield: 12


Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes


  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup water
  • 4 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/4 cups lukewarm milk
  • 1/2 cup butter, melted
  • 1 egg
  • 1/4 cup raisins (optional)
  • 1 egg yolk
  • 1 tbsp water or milk
  • Sugar Glazed
  • 1/3 cup water
  • 2 tbsp sugar
  • 1 tsp vanilla
  • Icing Cross
  • 1 1/2 cups confectioners' sugar
  • 2 tbsp milk


Sprinkle the yeast over the warm
water and let stand until dissolved, about 5 minutes. Place the flour, salt,
sugar, cinnamon, nutmeg, 1 1/4 cups of milk, butter and egg in a stand up
mixer. Pour the yeast mixture on top.  With the dough hook, mix for about
5 mins until well combine. If using raisins, add them and mix for additional 2

Cover and let rise for 1 hour.After
1 hour, punch dough down and pour onto a floured surface.  Knead lightly
for about 1 to 2 mins.  Divide into 12 portions and shape into balls.
Place  8 pieces  into a greased 9x13 inch baking dish, and the
additional 4 in a 8x8inch baking dish. Cover with plastic wrap and set aside to
rise until doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F.
Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops
off rolls.  Bake in the preheated oven until golden brown, 20 to 25
minutes. Remove from oven and brush with glaze.  Allow to cool completely
before adding frosting cross.

For Glaze, place sugar, water and vanilla in a small pot and cook for about 5 mins.  Brush glazed over buns when hot.

Make frosting by whisking together the confectioners' sugar and 
milk  until smooth. When the buns are cool, drizzle frosting over them in
a cross shape.





  1. Laverne
    April 1, 2010 / 6:10 pm

    Hey, i love this site. I can learn a lot from you. Your hot cross buns look delicious, i think i’ll give it a try. Now i understand why Kimani is always behind me to cook 🙂 (He’s really proud of you.)

  2. JehanP
    April 1, 2010 / 6:12 pm

    Awww…thank you so much!! You know my brother?? Now I’m curious to know more about you.

  3. April 3, 2010 / 2:21 am

    that sugar glaze looks lovely! i’d like mine with some butter!

  4. April 3, 2010 / 7:39 pm

    I have tried your doubles recipe and it came out very good, thank you, you have reminded me of what I enjoy doing. I had stopped baking for awhile. Your recipies took me home. Your site is user friendly. Now I on my way to try your hot cross buns.
    Thank you and Happy Easter!!

  5. April 4, 2010 / 5:00 pm

    This looks absolutely tasty and reminds me of my childhood where my grandma made these delicious buns. Now I live in a latinamerican country and they make buns that are good enough to build a road.

    Thanks for sharing your receipe.

  6. Nema
    April 5, 2010 / 1:27 pm

    I so wanna lick those buns… yum!!!

  7. April 7, 2010 / 6:54 pm

    These look good! I didn’t make mine this year. My mom sent me some… looking at yours is tempting me too though!

  8. dionne
    April 19, 2011 / 2:52 pm

    I am usually make buns but i will try this recipe, looks good.

  9. Leslyn
    May 2, 2011 / 7:24 pm

    Made your cross buns and coconut buns recipes with my daughter Good Friday…BIG HIT!!! Our family and friend ENJOYED them. Thanks very much for sharing.

  10. KACY
    August 27, 2011 / 9:28 pm

    Ok fist off congratulations on your pregnancy, its 12:22 am and i just finished making these cause i was bored and its the one recipe i had all the ingredients for, and im so excited and proud of myself i had to come and let you know, im a beginner cook , i just try recipes all the time and these came out perfect, i also made your strawberry mint iced tea with my best friend a few weekes ago and we both loved. next on my list is the jeweled rice. thankyou so much for these recipes

  11. page
    January 16, 2012 / 5:21 pm

    i am enjoying this site very much, but one important point i would like to make is that Easter cross buns does not have any eggs or (rank) so to speak, traditionally

  12. wreiad
    February 12, 2012 / 3:55 pm

    Oh man Hot cross buns.. I still remember the commercial on tv with the old lady.. Hot cross buns!

  13. samanta
    April 4, 2012 / 9:48 am

    I am so making this this yr… totally agree with u here… i miss my kite flying days at 63 beach!

  14. zoro
    March 11, 2013 / 8:21 am

    Since discovering your web site I have been trying all your recipes and I must say I have not had any failures.
    Thanks, keep up the good coking

  15. JehanP
    March 11, 2013 / 11:42 am

    Thank you for visiting and giving my recipes a try. Its always pleasing to receive comments like yours.

  16. Andy
    March 13, 2013 / 7:40 am

    All the food you post look so good, i’ll have to get my friend Michelle to try to make some of them for me, Good Job. BTW, do you have a recipe for Cassareep Chicken ?

  17. JehanP
    March 13, 2013 / 7:26 pm

    Hi Andy, thank you so much. I don’t have a recipe for Cassareep Chicken.

  18. Sabrina
    March 24, 2013 / 1:56 pm

    Hot out of the oven and delicious! My folks love them. I wish I could make all of the delicious foods you post.

  19. christine
    April 1, 2013 / 9:18 am

    Hi jehani Happy easter I will like to know the yeast .25oz you mentioned in your recipe I have 1/4oz package. What is the difference thank you

  20. JehanP
    April 1, 2013 / 9:42 am

    Hi Christine, the 1/4 oz package is the same size and the size mentioned in the recipe.

  21. June 4, 2013 / 8:00 am

    Wow! These look fab, much better than the ones I posted about last Easter. Thanks for sharing with me how they SHOULD be made. I will be sure to make these ones next Easter.

  22. pamela redan
    April 17, 2014 / 4:16 pm

    I don’t have a measure cup what must I do then to have the right measure and I live in Suriname so the measurement is different here I try to make the cross buns but it was a disaster the bottom was cook but not the top

  23. JehanP
    April 17, 2014 / 4:52 pm

    Pamela, you can use a converter online that will convert the measurements to whatever unit of measurement you use in Suriname. I would suggest baking the cross buns in the middle rack in the oven and check to make sure your oven is correctly calibrated. Make sure that you are baking it at the temperature suggested.

  24. June 10, 2014 / 12:22 am

    Howdy! I could have sworn I’ve visited this
    site before but after going through some of the articles I realized it’s new to me.
    Anyhow, I’m certainly happy I discovered it and I’ll be
    book-marking it and checking back often!

  25. June 16, 2014 / 2:41 am

    Hello, I enjoy reading all of your article post. I wanted
    to write a little comment to support you.

  26. Vanessa
    March 20, 2015 / 10:43 am

    Hi, is it possible to do this without a mixture?

  27. JehanP
    March 25, 2015 / 9:07 am

    Vanessa I don’t understand the question. What mix are you referring to?

  28. Latisha
    March 26, 2015 / 7:16 am

    Jehan, thanks for sharing your recipes. I’m becoming great in the kitchen and my husband who knows to cook more than I do is happy with my foods especially the baking. I am however horrible at math, I know I can Google this but here I go. The .25oz how much does that translate into tablespoon or teaspoon? I usually buy the bottle yeast. I find the packets loses its raising power if not used right away.

  29. JehanP
    March 26, 2015 / 8:11 am

    Latisha it’s 1.5 tsp.

  30. Vanessa
    April 2, 2015 / 4:47 pm

    Hi jehan sorry I’ve been really busy but I meant to ask if it can be done without a hand stand mixer as in using my hands to mix everything in?

  31. JehanP
    April 18, 2015 / 9:23 am

    Vanessa, you absolutely can. But keep in the mind the dough will be a bit sticky.

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