In a small bowl, add milk and sugar, sprinkle yeast over the top of mixture. Let set until foamy, about 5 minutes.
In a large mixing bowl, whisk together 3 cups flour, cinnamon, allspice and salt.
Then create a well in the center of flour mixture. Add yeast mixture, butter and eggs.
Mix together using a stand mixer or wooden spoon until well combined.
Stir in plumped raisins until well incorporated.
Turn dough onto floured surface to knead or use the dough hook on stand mixer to knead the dough.
Add more flour if it is sticky a little at a time. Form a ball and place back into mixing bowl.
Cover with plastic wrap and place in warm area to rise until doubled, about 1 hour.
Coat 13x9 inch baking dish with butter.
Punch down dough and turn onto floured surface. Then divide dough evenly and shape into balls, about 14-16 dough balls.
Place balls on baking sheet, cover with towel and let rise until doubled, about 30-45 minutes
Preheat oven to 375 degrees F.
Optional: score the top of the rolls using a knife with a cross pattern
In a small bowl, whisk together glaze ingredients until smooth then brush over the top of the buns.
Place in preheated oven and bake for 20-25 minutes at 375 degrees F or until lightly browned.
Remove from oven and let cool slightly, transfer to wire rack to cool completely.
In a small bowl, whisk together ingredients for icing, it should be thin enough to pipe onto buns easily but not too thin.
Transfer to plastic bag and snip off the corner of the bag. Pipe a cross onto each bun. Allow icing to set to firm up.
Store in airtight container