1 C milk
1/4 C margarine
1/4 C + 1 T sugar
1/2 t salt
1 pkg yeast
1/4 C warm water
1/2 t cinnamon
2 t orange rind, grated
2 eggs, beaten
3-4 C flour
1/2 C raisins or currants
1 egg, lightly beaten
3/4 C confectionary sugar
1/2 t vanilla
1 T milk

Heat milk until bubbles form an edge of pan. Add butter, 1/4 C sugar and salt. Let cool to lukewarm. Dissolve yeast and sugar in water. Stir in milk mixture. Add cinnamon, orange rind and 2 eggs.

Add 3 C flour, a cup at a time, mixing well. Mix in raisins. Add enough additional flour to make a soft dough. Place dough on a flour board and knead until satiny and elastic, about 8 minutes. Keep dough soft. Place dough on greased bowl. Turn the dough to grease the top. Cover and set aside to rise until doubled. This will take I to 2 hours.

Punch dough down and knead lightly. Pat dough to 3/4 inch thick. Cut with 2-1/2 inch rough biscuit cutter into 21 to 24 rounds. Place rounds in greased baking pans, about 1/2 inch apart. Let rise until doubled,--45 minutes to one hour--and buns are touching.

Just before rising time is up, preheat oven to 300 degrees. Bake buns 12 to 15 minutes until the tops Start to brown. Brush quickly with slightly beaten egg and bake another 10 to 15 minutes. If tops brown too quickly, cover with foil.

Make decorating frosting; mix confectionary sugar, vanilla and enough milk to make a thick decorating icing. Decorate tops of cool buns with cross. (21 to 24 buns)
 

Source: Mary Glass