Jamaican Easter Spice Bun Recipe

Mama Fay’s Traditional Easter Spice Bun Recipe Kit CLICK HERE

Jamaican Easter spice bun is a must-have during the Easter holidays, but nowadays many people eat it year-round. It tastes very similar to hot crossed buns, which I’m sure is the origin of this recipe. We Jamaicans love to eat our spice bun with cheese. The combination of sweet and savory it so good you have to try it! A lot of people are afraid of using yeast, but I’m going to hold your hand and show you how easy it is to make a perfect spice bun. Here are some of my 4 secrets for success!

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easter spice bun
Comments (20)
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  • Heather T.

    Wow – this looks much easier than I would have expected. Will see if I can try to make it before this weekend (but honestly, I’d still make this well after Easter too 🙂

  • Joy

    Did you ever know someone who puts rosewater in the cake, and if so, do you know how much should be used?

  • Melissa March-Taylor

    Hi Mrs Deleon,

    Do I need to punch down this dough, like you would for yeast bread after proofing on the stove?

    • Cook Like A Jamaican

      Hi Melissa,
      You’ll need to knead the dough after it has doubled in size so yes, you can punch it down if you want before kneading. I hope that helps. Fay

  • paul

    Hi, Fay I would like know if you have any Easter bun recipe with stout like .(dragon stout).

    • Fay & Angela

      Hi Paul,
      I’m sorry, I just realized that I had not replied to your question. I don’t have a stout recipe however, may Jamaicans do prefer bun made with stout. I’ll have to look into testing a stout recipe. I’d love to share a good one on the site. Blessings, Fay

  • Damalia

    I tried making ths recipe twice today and even measured the milk with a thermometer, the dough did not rise. Any suggestions?

    • Cook Like A Jamaican

      Hi Damalia,
      Sorry to hear you had problems. I have a feeling that you may be killing the yeast. Perhaps the milk is too hot. Next time you measure the temperature keep it to 115 degrees then test it on the back of your hand. It should feel very warm but not hot. Also, where ever you place the dough to rise needs to be a warm spot in the kitchen. Like near the stove. I hope that helps. Please let me know how you make out. Blessings, Fay

  • Peter Po$h

    Very easy and tasty. Thanks a million. Respect!

  • Ileyne

    I am going to make this in the bread machine. always perfect results!

  • Paulette

    Hi Mrs Fay, god’s richest blessings to u and family. My question is should I mix the yeast before adding it with the dry ingredients or should I just add it like that because I added to the dry ingredients and I put it beside the stove and it didn’t rise, so i don’t know what I’m doing wrong. Another thing how much flower should I put on the counter top when kneading the dough? I would like to try it again so pls let me know what I am doing wrong. Thank u and may the good lord add many more years to your life.

    • Cook Like A Jamaican

      Hi Paulette,
      Thank you for your patience. Yes, add the fast-rising yeast to the dry ingredients. The temperature of the liquid that will be added is very important. If it is too hot it will kill the yeast and your dough won’t rise. When kneading, you should use enough flour that the dough isn’t sticking to the surface. Add a little at a time as you knead the dough. Good luck!

  • Sue

    Hi Fay,

    I have made your Easter bun a few times now – it’s delicious!
    Thank you for sharing your recipes. I am gradually working my way through them all, though I do find it difficult to choose which one to make each time as they all sound so tasty. The Jerk chicken and banana fritters were gorgeous and will be firm family favourites. I am sure that all your recipes will be too.
    Best wishes,


  • Sharon Davies

    Omg, thankyou! I tried balking for Christmas for the very first time this year and I did this bun with a Christmas cake.. Awesome, my family were shocked and were convinced I bought it.. My grandmother use to be a bun specialist but unfortunately I didn’t get a chance to get the receipe from her before she passed, so for my family to smell the bun when they came in the house was a joy! The only issue I had was that the top was a bit hard.. 😉

  • Mia

    Miss Fay,
    What is mixed peel? I am imagining it is like a zest but not sure. Also do you have a recipe for the rice and pea dish made with coconut milk? I looked but realize that it may be called something else.
    Bless, Mia

    • Fay & Angela

      Hi Mia,
      Mixed peel is also called mixed fruit. It is usually a mixture of candied citrus peel and may include candied cherries. If you can’t find our rice and recipe we now have a very efficient Search tool. Just submit the name of recipe you’re looking for. There are two recipes for rice and peas on the website. One uses kidney beans and the other gungo peas.

  • Jamie

    Hi Fay, Your recipe looks really great and easy to bake. I really love Easter Spice Bun and used to eat it all the time from my local bakers. But a while ago I was diagnosed as being coeliac. This means that I can’t eat wheat or gluten. It has a really bad effect on my digestive system. I have been looking for a wheat/gluten free spice bun recipe since then, but with no luck. I know it is the gluten in wheat flour that gives baked breads and cakes their soft moist texture that we all love so much. So my question is… Could you suggest a replacement for wheat flour that I could use in your recipe? I understand that the texture will be drier and not so nice, but the flavour will still be the same and I miss spice bun so much that I’m willing to try any other type of flour or combination of flours. Thank you in advance for any help or suggestions you can give me. God bless you.

    • Fay & Angela

      Hi Jamie,
      I wish I had an answer for you but I’m not well versed in gluten-free substitution options, especially for baking. I suggest that you show the recipe to a naturopath or take it to a health food store to see what they recommend.Fay


    Hi Fay and Angela! Cooking is my passion and I have used many of your recipes and love your videos. Is aniseed usually available at West Indian grocery stores?

    • Fay & Angela

      Hi Donna,
      Thanks for your kind works. You should be able to find aniseed at any supermarket not just Jamaican grocers. Blessings, Fay