- 1 loaf frozen bread dough, thawed
- 1 cup [250 mL] raisins
- Non-stick cooking spray
Icing
- 1 cup [250 mL] icing sugar
- 1 tablespoon [15 g] softened butter
- 1/2 teaspoon [2.5 mL] vanilla
- 2 to 3 tablespoons [30 to 45 mL] milk
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- Roll dough into a large rectangle.
- Sprinkle with raisins.
- Starting at long side, roll dough tightly into a log.
- Slice log into 9 equal parts.
- Shape each part into a ball; transfer into square pans, coated with non-stick cooking spray.
- Cover with sprayed plastic wrap and allow to double in bulk.
- Remove plastic wrap.
- Bake buns into a preheated 350°F [180°C] oven for 20 minutes, until golden brown.
- Remove immediately from pans; cool on racks.
- Prepare icing; squeeze icing onto cooled buns, drawing a cross on top of each.
Icing
- Mix together icing sugar, butter, vanilla and enough milk to get a runny, but slightly thickened mixture.
- Pour into a squeeze bottle.
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