In a small bowl, add the milk and sugar, then sprinkle the yeast over the top.
Let sit until foamy, about 5 minutes.
In a large mixing bowl, whisk together 3 cups of flour, cinnamon, allspice, and salt.
Create a well in the center and add the yeast mixture, butter, and eggs.
Mix using a stand mixer or wooden spoon until well combined.
Stir in the raisins until well incorporated.
Turn the dough onto a floured surface to knead or use the dough hook on a stand mixer.
Add more flour if needed a little at a time.
Form 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.
Punch down the dough and turn onto a floured surface.
Coat a 13x9 baking dish with butter.
Divide the dough evenly and shape it into balls.
Place the shaped dough on a baking sheet, cover with a towel and let rise again until doubled, about 30-45 minutes.
Preheat the oven to 375 degrees F.
Optional: score the top of the rolls using a knife making a cross pattern.
In a small bowl, whisk together the glaze ingredients.
Brush the glaze over the buns.
Bake for 20-25 minutes or until lightly browned.
Remove from the oven and let cool slightly, transfer to a wire rack to cool completely.
In a small bowl, whisk together the ingredients for the icing, it should be thin enough to pipe onto the buns easily but not too thin.
Transfer to a piping bag.
Frost a cross-shape onto each bun.
Allow the frosting to set until.
Store in an airtight container.