Hot Cross Buns
|Hot roll mix||11 Ounce (1 package, Pillsbury)|
|Warm water||3⁄4 Cup (12 tbs)|
|Currants/Raisins||1⁄2 Cup (8 tbs)|
|Chopped citron||3 Tablespoon|
|Soft butter/Margarine||1 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 1⁄2 Teaspoon, softened|
|Milk/Light cream||1 Teaspoon|
Prepare hot roll mix with water and egg as directed on package, adding currants, citron and cinnamon with the flour mixture.
Cover; let rise in warm place until doubled in size, 45 to 60 minutes.
Grease (not oil) 8 or 9 inch square pan.
On well-floured surface, toss dough lightly until no longer sticky.
Divide dough into 16 equal portions and shape into round balls.
Place in greased pan.
Cover; let rise until doubled in size, 30 to 45 minutes.
Preheat oven to 375Â° F.
Bake 20 to 25 minutes until golden brown.
Brush with soft butter; cool slightly.
To prepare Frosting, stir all ingredients together in small bowl until of spreading consistency.
Form frosting cross on top of each bun with decorating tube