Hot Cross Buns

This is a recipe from Southern Living. I have


Used this one quite a while now.

Hot Cross Buns

Ingredients
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 cup warm milk (100° to 110°)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup raisins


Sugar Glaze
Yield: 1/2 cup
Ingredients
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Preparation
Whisk together all ingredients until smooth.

Preparation
Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.
Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.
Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.


Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an Cross shape.

Love in Christ, Ella