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Shortcut Hot Cross Buns

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  • Prep 10 min
  • Total 45 min
  • Ingredients 5
  • Servings 8
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Make a traditional Easter treat with flaky crescents. Serve them hot out of the oven!
By Paula Jones
Updated Oct 16, 2018
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  • 1
    Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    Separate dough into 8 triangles. In small bowl, mix raisins and lemon peel. Spoon raisin mixture evenly on narrow end of each triangle. Roll up to enclose filling and pinch dough to form a ball; press seams to seal. Place buns, seam side down, in muffin cups.
  • 3
    Bake 11 to 12 minutes or until golden. Remove from pan to cooling rack; cool at least 20 minutes.
  • 4
    In small bowl, mix powdered sugar and milk (icing will be thick). Spoon icing into small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to pipe icing in cross shape on top of each cooled bun.

Tips from the Pillsbury Kitchens

  • tip 1
    For a tart twist, use Meyer lemon juice instead of milk in the icing.
  • tip 2
    Substitute golden raisins, dried cranberries or other dried fruits for the regular raisins.
  • tip 3
    If you can’t find a Meyer lemon, use a regular one. Or try orange peel for a different flavor.

Nutrition Information

No nutrition information available for this recipe
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