Crescent Hot Cross Buns
Crescent Hot Cross Buns
Crescent Hot Cross Buns
Crescent Hot Cross Buns
Crescent Hot Cross Buns

Crescent Hot Cross Buns

David Venable

There are six whole ingredients in this recipe. And, it takes just 20 minutes. Beautiful, bakery-style buns await...what are you waiting for!?

Buns

  • 2 8-oz cans of refrigerated crescent-shaped dinner rolls
  • 1/2 cup golden raisins
  • 1/2 tsp cinnamon & 1/2 tsp sugar, combined

Directions

Heat the oven to 350°F. Unroll dough and separate into 8 triangles.
In a small bowl, mix raisins and cinnamon/sugar mixture; spoon about 1 tsp. raisin mixture onto short side of each triangle. Gentry wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet, skillet, or cake pan. Bake 12-14 minutes, or until golden brown. Remove and place on wire rack. Cool for 10 minutes.
In a small bowl, mix powdered sugar and enough milk until smooth and of drizzling consistency. With spoon, drizzle the icing in a cross shape on top of each bun.

Icing

  • 1/2 cup powdered sugar
  • 2-3 tsp. milk

Cook's Notes

Brush the buns with an egg wash and sprinkle raw sugar on top before baking. It will add nice color and texture.

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