- 1 package (8 count) refrigerated buttermilk biscuits
- 1 Teaspoon McCormick® Cinnamon, Ground
- 1 Teaspoon packed brown sugar
- 1/2 Cup raisins, divided
- 1 egg, lightly beaten
- 5 Tablespoons confectioners’ sugar
- 1 Teaspoon water
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.