Hot Cross Buns recipe (Snack)


Yield: 12 Servings

18   Rhodes Dinner Rolls, thawed to room temperature
¾ cups dried cranberries or raisins
¼ cups sugar
1 teaspoon cinnamon
¼ teaspoons cardamom
¼ teaspoons nutmeg
¼ teaspoons allspice
some   flour, if necessary
1.33 cups powdered sugar
teaspoons lemon zest
1 teaspoon lemon juice
1 tablespoon milk

Posted by Rhodes Bake-N-Serv on Apr 11, 2014


Combine rolls and press or roll to flatten. Combine sugar and spices in a bowl. Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins. Fold dough over on itself and flatten again. Repeat the sugar and cranberries process and fold over again. Repeat one more time. Knead the dough as necessary to completely incorporate the added ingredients. If dough becomes too sticky, sprinkle lightly with flour. Shape into a log and cut into 12 equal pieces. Shape each piece into a ball and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until almost double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.

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