Traditional Easter rolls made easy, but special, by hiding a pocketful of filling inside each. Decorate simply with a cross on top.
| 1/3 |
|
cup dried currants |
| 3 |
|
tablespoons firmly packed brown sugar |
| 3 |
|
tablespoons LAND O LAKES® Butter, softened |
| 1 |
|
teaspoon grated orange peel |
| 1/2 |
|
teaspoon ground allspice |
| 1 |
|
(1-pound) loaf frozen bread dough, thawed |
| 3 |
|
tablespoons LAND O LAKES® Butter, melted |
Combine currants, brown sugar, 3 tablespoons softened butter, orange peel and allspice in small bowl; mix well.
Separate thawed dough into 16 pieces. Press 1 teaspoon currant mixture into center of each piece drawing dough around it to form a ball. Dip ball into melted butter. Place into ungreased 8-inch square baking pan, seam-side down. Drizzle with melted butter. Let rise in warm place until double in size (about 45 minutes).
Heat oven to 350œF. Bake for 25 to 30 minutes or until golden brown. Cool completely.
Combine all frosting ingredients in small bowl; mix well. Place buns on serving platter. Place frosting in resealable plastic food bag. Cut very small tip from one corner. Decorate top of each bun with cross.
