Measure 1/2 cup warm water into a large bowl. Stir in 1 teaspoon sugar and Fleischmann's Active Dry Yeast. Let stand 10 minutes, then stir well. Meantime, combine milk and Blue Bonnet Margarine in a saucepan. Heat over low heat until liquid is warm and margarine melts. Stir in 1/3 cup sugar and salt. Add liquid to dissolved yeast. Add ground cinnamon, 2 eggs and 1 1/2 cups flour. Beat until smooth. Stir in an additional 3 1/2 cups (about) flour to make a soft dough. Turn out onto lightly floured board: knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk. About 1 hour.

Punch dough down; turn out onto lightly floured board; knead in raisins. Divide dough into 18 equal pieces. Form each PieCe into a ball; place balls in 2 well-greased 8-inch round cake pans. Combine egg Yolk and brush buns with mixture. Cover; let rise warm place, free from draft, until doubled in bulk. About 1 hour.

Carefully cut a cross on the top of each bun with a sharp knife. Bake in moderate oven (375 F ) about 20 to 25 minutes, or until done. Remove from pans and cool on wire racks. Frost while warm with confectioners sugar frosting.

"from Fleischmann's "Creative World of Baking"

Although Hot Cross Buns are associated with Christianity, they actually are filled with pagan symbolism. The cross represented the four quarters of the moon. The buns were also sacred to the gods of the ancient Aztecs and Incas; both the Egyptians and Saxons offered them as sacrifices to their goddesses. Believing that the cross had magic Powers in Preventing sickness and insuring good baking throughout the year. The English adopted Hot Cross Buns for Good Friday in the early days of the Christian Church.