You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12
Metric | Imperial Measurement Conversions


1 1/4 cup/310ml/10.3oz Milk warmed

16g/0.5 oz dried yeast

1/3 cup/60g/2oz Natvia plus 4 tsp for the glaze

4 cups/600g/1 lb 5 oz Plain Flour

2 tsp ground cinnamon

2 tsp ground allspice

1 tsp salt

1/4 cup/60g/3 oz Butter

1/2 cup/90g/3oz Dried Cranberries

3/4 cup/135g/4.7 oz Sultanas

2 eggs

1/3 cup/50g/1.7 oz Self-raising flour


  1. Whisk the milk, Natvia and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.
  2. Stir in the sultanas, cranberries, eggs and yeast mixture. Knead the dough on a floured surface for 5 minute. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
  3. Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
  4. Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
  5. Make glaze by placing 40ml and Natvia into a small saucepan and heating over a low heat until the Natvia has dissolved. Brush glaze over the warm hot cross buns.

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