Hot Cross Buns

This year, on Easter weekend, I made "Hot Cross Buns"; something I've desired to do for many years, but oddly enough, have never done! I made my icing a bit runny, so the "cross" on the buns didn't work well--they ended up being "glazed" buns. But everyone loved them. So much, in fact, that I made a 2nd batch a day later. Then, in a stroke of genius, I made a 3rd batch later in the week--but that time--I rolled the dough out, spread it with butter, sprinkled it with cinnamon/sugar, and rolled it up like cinnamon rolls. They were wonderful; lightly sweet, but not overwhelmingly so.

I use the "dough" cycle on my bread machine for this recipe.

HOT CROSS BUNS
3/4 c milk
2 eggs
3 T butter
1/4 c sugar
1/2 t salt
1 t cinnamon
3 c unbleached flour
1 1/2 t yeast

My machine calls for the above order. Run dough cycle. When dough cycle ends, pull dough from machine, knead lightly, and let dough rest for 10 minutes. Roll out for cinnamon rolls -OR- cut dough into 12 pieces. Shape each piece into a ball and place in greased baking dish. Cover and let rise until doubled or for about 35 minutes. Bake in preheated oven (350) for 20-25 minutes.

While still hot, mix together 1 c powdered sugar, 1/2 t vanilla, 1/2 t (or more) cinnamon, and 1 T milk to create a glaze. Pour or spread over hot rolls (or over cinnamon rolls). Mmmm-mmmm!

(These can have raisins added, but since my 2 guys don't like raisins, I left them out).