In a small bowl, combine whole milk, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes.
Once the yeast is bubbly, place it in the bowl of your electric stand mixer. Add light brown sugar, butter, vanilla extract, large eggs, salt, ground cinnamon, ground nutmeg, allspice, and 1 cup of all-purpose flour. Mix on low speed for 30 seconds.
Scrape down the sides of the bowl, ensuring all ingredients are combined. Gradually add the remaining all-purpose flour and the raisins. Increase the mixer speed to medium and beat for 2 minutes. The dough should be sticky yet pulling away from the sides of the bowl. If it’s too sticky, add more flour, one tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead by hand for about 2 minutes. Alternatively, you can knead it in the mixer on medium speed for another 2 minutes. You want a smooth and elastic dough.
Lightly grease a large bowl with oil and place the dough inside. Turn to coat it with oil. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
Once risen, grease a 9x13-inch pan. Punch down the dough and divide it into 15 equal pieces. Shape each piece into a ball and place them in the prepared pan. Cover and let rise until doubled, about one hour.
Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 20 to 25 minutes or until golden brown. The tops should be firm and slightly spring back when pressed.
While the buns are baking, bring water and granulated sugar to a boil in a small saucepan. Let it simmer for a few minutes until it thickens, then brush the syrup over the tops of the warm buns.
In a medium bowl, whisk together confectioners' sugar, cream cheese, butter, and vanilla extract. Gradually add enough whole milk to achieve a smooth piping consistency.
Transfer the cream cheese glaze to a plastic zip-top bag and snip a corner. Pipe a cross on each Hot Cross Bun and serve them warm or at room temperature. Enjoy!
