Crescent Roll Hot Cross Buns

Just in time for Easter, this is an easy recipe
to make some pretty decent hot cross buns.
Granted there not as good as the raised dough ones,
but they are pretty good in a pinch and less work.

Ingredients:
Buns:
1 can (8 oz) refrigerated crescent dinner rolls
1/3 cup raisins
1/4 teaspoon grated lemon peel, if desired

Ingredients:
Icing:
1/4 cup powdered sugar
1 to 2 teaspoons milk

Directions:
Heat oven to 375 degrees F.
Unroll dough and separate into 8 triangles.
In small bowl, mix raisins and lemon peel;
spoon about 1 teaspoon raisin mixture
onto short side of each triangle.
Gently wrap corners of dough over filling
and roll to opposite point; pinch to seal.
Place point side down on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden brown.
Remove from cookie sheet; place on wire rack.
Cool 10 minutes.
In small bowl, mix powdered sugar and enough milk
until smooth and drizzling consistency.
With spoon, drizzle icing in cross shape on top of each bun.