Warm (and easy) hot cross buns for breakfast? Absolutely! Our secret? Use refrigerated buttermilk biscuits to cut down on prep. Raisins, cinnamon sugar and homemade icing seal the deal.
Preheat oven to 350°F. Gently stretch each biscuit into 4-inch circle. Mix cinnamon and brown sugar in small bowl. Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. Fold over plain biscuit half onto raisin half. Fold again, pinching edges to seal. Gently shape into a ball. Repeat with remaining biscuits. Place buns in lightly greased 9-inch cake pan, evenly spacing them apart. Brush bun tops with beaten egg.
Bake 15 to 20 minutes or until golden brown. Remove buns onto cooling rack; cool completely.
Mix confectioners’ sugar and water in small bowl. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe the shape of an X on top of each bun.