Shortcut Hot Cross Buns

shortcut hot cross buns Side Dish
Shortcut Hot Cross Buns
  • Prep 10 min
  • Total 45 min
  • Ingredients 5
  • Servings 8

Make a traditional Easter treat with flaky crescents. Serve them hot out of the oven!

Updated October 16, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents


  • 1
    can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 1
    snack-size box (1.5 oz) raisins (1/3 cup)
  • Grated peel of 1/2 Meyer lemon
  • 1/4
    cup powdered sugar
  • 1
    teaspoon milk


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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.

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

No nutrition information available for this recipe

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