Crescent Hot Cross Buns

Prep Time: 15 min
Total Time: 40 min
Servings: 8

Take a shortcut this Easter on time—but not taste—with these Crescent Hot Cross Buns! Raisins and lemon peel add flavour to the buttery-soft rolls, and a simple icing ‘X’ on top gives each bun its classic appearance (and a hint of sweetness). Whether you serve these for Easter dinner or brunch, they’re sure to fly off the table.



  • 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1/3 cup raisins
  • 1/4 teaspoon grated lemon peel, if desired


  • 1/4 cup icing sugar
  • 1 to 2 teaspoons milk


  1. Heat oven to 375°F (190°C). Unroll dough and separate into 8 triangles.
  2. In small bowl, mix raisins and lemon peel; spoon about 1 teaspoon raisin mixture onto short side of each triangle. Gently wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet.
  3. Bake 12 to 14 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
  4. In small bowl, mix icing sugar and enough milk until smooth and drizzling consistency. With spoon, drizzle icing in cross shape on top of each bun.

Expert Tips

  • Add a little extra colour and a twist of flavour by substituting diced dried fruit for the raisins.
  • Have little hands help you drizzle the cross shape on top of each bun!
  • For added flavour, add a pinch of cinnamon to the raisin mixture and stir before filling crescents.