I've had problems in the past with a recipe for hot cross buns that didn't rise very well--I read that both cinnamon and dried fruit like golden raisins or apricots that have been treated can impede the rise. That didn't seem to be a problem here? Marianne, cinnamon (and garlic) both slow down yeast; as does the sugar in dried fruit (rather than the additives). If you're having trouble, leave the cinnamon out of the dough; and try kneading the fruit in after the first rise, which gives the yeast a chance to get going before the fruit potentially slows it down. Good luck - PJH

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