I wanted to serve them for Palm Sunday. I used this recipe, which we've made every weekend for a couple of months because we love these rolls. I used half the dough for regular rolls and half for the hot cross buns.
Now, I've never had "real" hot cross buns, so I'm not really sure what the correct way to do it would be. But you know me: Miss Who-needs-a-recipe. I added a couple or three tablespoons of brown sugar, some cinnamon, and some raisins at the beginning when I divided the dough into two bowls to rise. We made them on Saturday to serve on Sunday, and that morning Carrie made the frosting with butter, confectioner's sugar, a bit of vanilla, and a little water, since we don't use milk.
They were so good, we made them again for Easter morning. Mmmm, perhaps we'll make them every Sunday during the whole Easter season!
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