hot cross buns
- crescent rolls
- 1/4 c. confectioners' sugar
- 1 - 2 T. milk - drizzle icing in a cross shape on top of each bun.
Separate a package of refrigerated crescent rolls into 8 triangles.
In bowl, combine 1/3 c. raisins with 1/4 t. grated lemon peel; spoon about 1 t. 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 baking sheet.
Bake 12 to 14 minutes or until golden. Remove to racks to cool.