Step 1

Add raisins to a small bowl and pour boiling water on top. Let them sit for 10 minutes, after which drain and set aside. Place on paper towels to dry.

Step 2

In a small bowl combine 1/4 cup very warm milk with 1 tablespoon of sugar, stir and after that sprinkle yeast on top. Stir and let sit at room temperature for 10 minutes. The mixture should almost double and size and look bubbly.

Step 3

In a large bowl or in the bowl of a stand mixer, add 1/2 cup of very warm milk, remaining sugar, softened butter, eggs, and salt. Whisk until well combined. Add the yeast mixture and whisk to combine.

Step 4

Add vanilla extract, stir to combine.

Step 5

Using a mixer fitted with the dough hook attachment, mix in cinnamon and the flour 1 cup at a time into the yeast mixture until a soft dough forms.

Step 6

Knead for about 10 minutes on small-medium speed, until the dough is smooth and sticks just a little to the bowl and to the fingers.

Step 7

Add raisins, mix in and after that transfer dough to a buttered bowl, cover with a towel and let it rest at room temperature for 2 hours.

Step 8

Lightly knead dough on a lightly floured surface and cut into 12 equal pieces. Arrange balls into a buttered 9x13 inch baking dish. Cover again with a towel and let rest in a warm place for 30 minutes.

Step 9

Preheat your oven to 375˚F.

Step 10

Prepare the egg wash by combining water and egg in a bowl and beat until smooth.

Step 11

Brush the tops with the egg wash and bake for 15-20 minutes or until the buns are golden brown on top.

Step 12

Remove from oven and cool in the pan.

Step 13

Prepare the glaze by combining sugar, vanilla, and milk and stirring until smooth. If the mixture is too thick, add more milk, 1/2 teaspoon at a time. Or add more sugar, little by little if the glaze is too runny.

Step 14

Drizzle the glaze onto each cooled bun, to resemble a cross.

Step 15

Serve and enjoy!