In a small bowl, add warm milk and granulated sugar, sprinkle yeast over the top of the mixture. Let set until foamy, about 5 minutes.
In a large mixing bowl, whisk together 3 cups of all-purpose flour, ground cinnamon, ground allspice, and salt. This is the dry mixture that will create the structure of your buns.
Make a well in the center of the flour mixture and add the yeast mixture, butter, and eggs. Combine using a stand mixer or a wooden spoon until well incorporated; the dough should be slightly sticky.
Stir in the plumped raisins until evenly distributed throughout the dough. This adds bursts of sweetness in every bite.
Turn the dough onto a floured surface and knead for about 8 to 10 minutes, adding more flour if it’s too sticky. The dough should be smooth and elastic when you’re done.
Form the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap and place in a warm area to rise until doubled, about 1 hour. Keep an eye on it; the dough should feel light and airy.
Once the dough has risen, coat a 13x9 inch baking dish with butter. Punch down the dough and turn it onto a floured surface. Divide the dough evenly and shape into about 14 to 16 balls.
Place the dough balls on the baking sheet, cover with a towel, and let them rise until doubled again, about 30 to 45 minutes. They should be puffy and touching each other slightly.
Preheat your oven to 375 degrees F. Optional: Score the tops of the rolls with a knife in a cross pattern to create the traditional look.
In a small bowl, whisk together the glaze ingredients until smooth. Brush this mixture over the tops of the buns before baking.
Bake in the preheated oven for 20 to 25 minutes or until lightly browned. Keep an eye on them; they should be golden and smell delicious.
Remove from the oven and let cool slightly. Then, transfer the buns to a wire rack to cool completely.
In another small bowl, whisk together the icing ingredients until it’s thin enough to pipe but not too thin. Transfer to a plastic bag, snip off the corner, and pipe a cross onto each bun once they are cooled.
Allow the icing to set before serving. Store any leftovers in an airtight container to keep them fresh.
