Rhodes Hot Cross Buns and Winner Announced!

Hot-Cross-Buns-Large
Photo credit and recipe are from Rhodes Bread


A delicious and “comfy” recipe for your Easter spread! Thanks again, Rhodes, for being so versatile! Mmmmm…..I can just smell the dough rising now! 

“Comfy” tips:

* You can purchase pre-made frosting if you wish. 
* To make the crosses, place frosting in the corner of a Ziploc bag, twist the top, and cut the corner, you are all set. 

Congratulations to : Sheila Sepulveda who has won the Rhodes Gift Box! Please e-mail me at JMNehrenz@me.com with your mailing information!

Rhodes Hot Cross Buns and Winner Announced!
 
Author:
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
  • 18 Rhodes™ Dinner Rolls, thawed to room temperature
  • ¾ cup dried cranberries or raisins
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • flour, if necessary
  • Frosting:
  • 1⅓ cups powdered sugar
  • 1½ teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1-2 tablespoons milk
Instructions
  1. Combine rolls and press or roll to flatten.
  2. Combine sugar and spices in a bowl.
  3. Sprinkle flattened dough with ⅓ of the sugar mixture and ⅓ of the cranberries or raisins.
  4. Fold dough over on itself and flatten again.
  5. Repeat the sugar and cranberries process and fold over again.
  6. Repeat one more time.
  7. Knead the dough as necessary to completely incorporate the added ingredients.
  8. If dough becomes too sticky, sprinkle lightly with flour.
  9. Shape into a log and cut into 12 equal pieces.
  10. Shape each piece into a ball and place on a sprayed baking sheet.
  11. Cover with sprayed plastic wrap and let rise until almost double in size.
  12. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
  13. Let cool.
  14. Mix ingredients for frosting and frost rolls.

 

  

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Comments

  1. Congratulations Sheila! We hope you enjoy it!

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