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1
Heat 3/4 cup milk until lukewarm (between 100 degrees F and 110 degrees F).
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2
Stir the yeast and the granulated sugar into the warm milk.
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3
Allow the mixture to stand 10 minutes until the yeast becomes foamy.
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4
Combine the flour, brown sugar, cinnamon, cloves, allspice, nutmeg, salt and orange zest in the bowl of an electric mixer.
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5
Mix on low to combine.
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6
Pour the milk and yeast mixture into the flour mixture, and beat on low to combine.
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7
With the mixer running, add 2 eggs, 1 at a time, mixing just until the yolks disappear.
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8
Add the softened butter and raisins and mix until the dough is smooth and elastic, about 4 minutes.
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9
Place the dough in a lightly greased large bowl, turning the dough once to coat it with the oil from the bowl.
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10
Cover with plastic wrap or a clean kitchen towel and place in a warm place, free from drafts to rise for 1 1/2 hours, or until doubled in size.
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11
Position an oven rack in the center of the oven, and preheat to 400 degrees F.
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12
When the dough has risen, punch it down once and turn the dough out onto a lightly floured surface.
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13
Divide the dough into 12 equal pieces and form each piece into a round ball.
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14
Place each dough ball evenly spaced onto a baking sheet lined with parchment paper.
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15
Whisk together the remaining egg and 1 tablespoon milk in a small bowl.
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16
Using a pastry brush, paint the tops of each roll with the egg mixture, reserving the remaining egg wash.
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17
Place a clean kitchen towel (or lightly grease piece of plastic wrap) over the tops of the rolls and put in a warm place to rise, about 30 minutes.
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18
Remove the kitchen towel and brush the tops of the rolls again with the reserved egg wash mixture.
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19
Bake until golden brown, 10 to 15 minutes.
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20
Using oven mitts or potholders, remove the baking sheet from the oven.
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21
Use a spatula to remove the rolls from the baking sheet and place them on a wire rack to cool completely.
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22
Combine the powdered sugar and remaining tablespoon of milk, mixing well.
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23
Place the sugar glaze in a squeeze bottle with a small tip or in a plastic bag with a small hole cut in one of the corners.
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24
When the rolls have cooled, pipe a cross over the tops of each roll using the sugar glaze.
