Yesterday’s blog had my mouth watering for Trudy Wee’s Hot Cross Buns — but not enough to go to the work of making a yeast dough from scratch.
So lucky for me, the folks at Pillsbury provided a simpler version, using —of course — crescent roll dough. A commenter on Pillsbury website noted that he or she added a bit of cinnamon to the dough, but also had trouble with the icing crosses melting away. I think I’d let them cool a bit or make a stiffer icing to alleviate that issue.
Simpler Hot Cross Buns
Heat oven to 375 degrees. Unroll 1 can refrigerated crescent dinner rolls and separate into 8 triangles.
In small bowl, mix 1/3 cup raisins and ¼ teaspoon grated lemon peel (and maybe ¼ teaspoon cinnamon). Spoon about 1 teaspoon of the raisin mixture onto the short side of each triangle. Gently wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden brown. Remove from cookie sheet; place on wire rack to cool for 10 minutes.
In small bowl, combine ¼ cup powdered sugar and enough milk (1 to 2 tablespoons) until smooth and drizzling consistency. With spoon, drizzle in cross shape on top of each bun.