1 c. milk
3 tbsp. butter
2 3/4 - 3 1/4 c. flour
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1 egg
1/2 c. currants or raisins
3 tbsp. chopped citron, if desired
1 tsp. cinnamon
1 tbsp. butter, melted

FROSTING:

1/2 c. powdered sugar
1 1/2 tsp. butter, softened
1 tsp. milk or light cream
1/4 tsp. vanilla

In small saucepan, heat milk and butter until very warm (120 degrees). In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, and egg at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour, currants, citron and cinnamon to form a soft dough. On well-floured surface, knead until smooth and elastic; about 2 minutes. Place dough in greased bowl; turn greased side up. Cover. Let rise in warm place until light and doubled in size, 45-60 minutes.

Punch down dough. On well-floured surface, toss dough lightly until no longer sticky. Divide dough into 16 equal portions and shape into round balls. Place in greased 9-inch square pan. Cover. Let rise until light and doubled in size, 30-45 minutes. Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown and buns sound hollow when lightly tapped. Brush with melted butter. Remove from pan to cool.

In small bowl, blend all frosting ingredients until smooth. Form frosting, cross on top of each bun with decorating tube. 16 Buns.