Traditional Jamaican Easter Bun: Soft, Spiced, and Sweet Recipe

A Jamaican Twist on British Tradition

The Jamaican Easter bun didn’t just appear out of nowhere. Like many of our iconic dishes, its roots trace back to British colonial influence—specifically, the hot cross bun traditionally eaten on Good Friday in England. But Jamaicans being Jamaicans, we made it our own.
We took the concept and elevated it with molasses, browning, dried fruit, and rich warm spices, transforming a simple bun into something deeper, darker, and uniquely Jamaican.

The Spice Blend That Feels Like Home

Jamaican Easter bun wouldn’t be what it is without the perfect balance of spices. This recipe includes:
Ground cinnamon
Fresh grated nutmeg
A touch of clove
Fragrant allspice

These spices, combined with brown sugar, molasses, and browning, create the deep, rich aroma and flavor that make every bite unforgettable. Add in raisins and maraschino cherries, and you've got a spiced fruit loaf that feels like Easter morning wrapped in foil.

Why Use Yeast?

Most quick buns rely on baking powder for rise, but this recipe uses dry active yeast. That’s what gives it that fluffy, pull-apart bread texture. It’s soft, yet holds up perfectly when you pair it with thick slices of Tastee cheese—a true Jamaican delicacy.

Burnt Sugar Goodness (aka Browning)

What gives Jamaican bun its signature dark color and rich depth? Burnt sugar, or more commonly, store-bought browning. When mixed with molasses, it creates a caramel-like flavor that cuts through the sweetness and spices with just enough bitter to balance things out.

Yeasted Jamaican Easter Bun Recipe

This recipe makes two loaves or one large Easter bun. Perfect for sharing… or not. 😉

Ingredients

Wet Ingredients
2 cups malta
¼ cup blended Christmas fruit
2 ¼ cups brown sugar
1 tablespoon molasses
1 tablespoon browning
2 tablespoon vanilla essence
3 tablespoon shortening
¼ cup butter

Fruit
1 cup raisins
1 cup halved maraschino cherries (+ more for decorating)

Dry Ingredients
8 cups bread flour (spoon & leveled) + extra for dusting
2 packets dry active yeast (¼ oz each)
2 tsps ground cinnamon
2 tsps grated nutmeg
1 teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice

For Proofing Yeast
¼ cup warm water (like bath water)
1 teaspoon brown sugar

Glaze
2 tbsps honey
2 tbsps apricot or strawberry jam
3 tbsps butter

Instructions

1. Proof the Yeast
   Warm ¼ cup of water (should feel like bath water). Stir in 1 teaspoon brown sugar and the yeast. Let sit until foamy (about 10 mins). If it doesn’t foam, your yeast is dead—start again.
2. Combine Wet Ingredients
   In a large bowl, whisk together malta, blended fruit, brown sugar, molasses, browning, and vanilla until sugar dissolves. Stir in raisins and cherries.
3. Mix Dry Ingredients. In another bowl, whisk together flour, spices, and salt (leave out the yeast—already activated!).
4. Combine Wet + Dry
   Add half of the dry mix to the wet ingredients and fold gently. Add the rest along with the foamy yeast mixture. Mix until a sticky dough forms.

5. Knead the Dough
   Turn dough onto a floured surface. Knead in shortening and butter until smooth. Place in a greased bowl, cover with plastic wrap, and proof in the oven (with light on) for 2 hours.

6. Shape the Dough
   Oil your hands and a clean surface. Punch down dough, fold inwards, then divide into two halves (or keep as one for a large bun). Shape into loaves or pinwheels and place into greased pans. Proof again in the oven with the light on for 1 hour.

7. Bake
   Remove dough from oven and preheat to 350°F. Bake for 50-55 minutes or until a toothpick inserted comes out clean.

8. Glaze and Cool
   Melt glaze ingredients together in a bowl. Brush onto hot buns fresh out of the oven. Cool completely before slicing.

Serve with: Thick slices of Tastee cheese for the ultimate Jamaican experience.

✨ Pro Tips for Perfect Buns
Use Malta for flavor and richness. If unavailable, substitute with a dark, sweet stout.

Always proof yeast in warm (not hot!) water.

Don’t skip the second proof—it’s what gives your buns that beautiful rise and soft texture.

Glaze while buns are hot so it soaks in for extra flavor and shine.

📌 Save, Share, and Bake with Us!
Tried this recipe? Snap a photo and tag us on Instagram @JamdownFoodie and TikTok @JamdownFoodie. We’d love to see your Easter bun creations!

Soft, Spiced, and Sweet: Traditional Yeasted Jamaican Easter Bun Recipe

Nutrition facts:200 calories20 grams fat

Rating: 4.7/5

( 3 voted )

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Ingredients

• Wet Ingredients
• 2 cups malta
• ¼ cup blended Christmas fruit
• 2 ¼ cups brown sugar
• 1 tablespoon molasses
• 1 tablespoon browning
• 2 tablespoon vanilla essence
• 3 tablespoon shortening
• ¼ cup butter
• Fruit
• 1 cup raisins
• 1 cup halved maraschino cherries (+ more for decorating)
• Dry Ingredients
• 8 cups bread flour (spoon & leveled) + extra for dusting
• 2 packets dry active yeast (¼ oz each)
• 2 tsps ground cinnamon
• 2 tsps grated nutmeg
• 1 teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• For Proofing Yeast
• ¼ cup warm water (like bath water)
• 1 teaspoon brown sugar
• Glaze
• 2 tbsps honey
• 2 tbsps apricot or strawberry jam
• 3 tbsps butter

Instructions

1. In a small bowl, microwave ½ cup of water for about 20 seconds. Test the temperature of the water with your fingertips. The water should feel lukewarm, like bath water. It should not be painful to touch. Add 1 teaspoon brown sugar and the yeast to the water. Stir to dissolve the yeast and set it aside until it bubbles and puffs up. If the yeast doesn't foam and bubble, it is dead and you will need to repeat this step. 
2. In a large bowl, combine all of the wet ingredients (except the butter and shortening) and whisk until the sugar dissolves. Add in dried fruit and set aside. 
3. In another large bowl, combine all of the dry ingredients (except the yeast which you have already activated in step 1). Gently whisk the ingredients to combine. 
4. Gently scoop the combined dry ingredients into the wet ingredient mixture. Use a spatula to lift and fold until all of the flour is combined into the liquid. Add the flour in 2 amounts. Add the foamy yeast as you combine the second amount of flour. You will be left with a wet and sticky dough.
5. Turn the dough out on a lightly dusted surface. Dust the top of the dough with flour. Knead in the shortening and butter. Return dough to a greased bowl. 
6.  Cover the bowl with cling film and place the bowl into your oven. Turn on the oven light and leave the dough to double in size for 2 hours.  
7. Oil a clean surface as well as your hands. Pour out the dough onto the oiled surface and use your hand to fold the dough over onto itself a few times. Fold inwards from the right, left, top and bottom. 
8. Use a knife or dough cutter to separate the dough into two equal halves, if making two buns. Flatten the dough and roll it into a pinwheel. Place the dough once formed, into two greased loaf pans. You may also just roll into 1 pinwheel and bake a large bun. Place the buns back into the oven with the oven light on for an additional hour until they have doubled in size. You may decorate the tops of the buns with more dried fruit of your choice before allowing them to proof a second time. 
9. Gently remove the buns from the oven and preheat the oven to 350 degrees. 
10. Bake the loaves for 50 minutes or until a toothpick inserted in the center comes out clean. 
11. Make the glaze 5 minutes before the buns are ready by melting all of the ingredients in a microwavable safe bowl and stirring with a spoon to combine. 
12. Remove the buns from the oven and place on a wire rack. Glaze the buns while still hot by brushing on the glaze with a silicone brush and leave them to completely cool before cutting and serving. 
13. Be sure to serve the buns with Tastee cheese slices for the best pairing.