Preheat the oven to 375°F/190°C.
Unroll the dough and separate into 8 triangles.
In a small bowl, mix raisins or chopped mixed fruit with grated lemon rind. Spoon 1 tablespoon (10g) of mixture near the pointed end of the crescent roll. Gently roll the crescent, starting at the pointed end, toward the widest point. Fold the ends underneath to form a bun and place the open seam side down on the baking sheet.
Bake for 18 - 20 minutes or until golden brown. Remove from the baking sheet and place on a wire rack. Cool for 10 minutes.
Place icing sugar in a small bowl and add just enough milk to form a smooth creamy icing. With a spoon, drizzle a cross over each bun.
Bakers Note: Pillsbury 8 pack crescent rolls may also be used. These will make a smaller bun which you can form into a smaller circular shape and bake in a muffin pan.
Preheat the oven to 375°F/190°C.
Unroll the dough and separate into 8 triangles.
In a small bowl, mix raisins or chopped mixed fruit with grated lemon rind. Spoon 1 tablespoon (10g) of mixture near the pointed end of the crescent roll. Gently roll the crescent, starting at the pointed end, toward the widest point. Fold the ends underneath to form a bun and place the open seam side down on the baking sheet.
Bake for 18 - 20 minutes or until golden brown. Remove from the baking sheet and place on a wire rack. Cool for 10 minutes.
Place icing sugar in a small bowl and add just enough milk to form a smooth creamy icing. With a spoon, drizzle a cross over each bun.
Bakers Note: Pillsbury 8 pack crescent rolls may also be used. These will make a smaller bun which you can form into a smaller circular shape and bake in a muffin pan.
