In the bowl of a stand mixer, combine the milk, yeast, and sugar. Let sit for 5 minutes.
Add the brown sugar, butter, vanilla, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup of flour. Using a dough hook, stir for 1 minute, or until combined.
Add in the remaining flour and raisins. Knead with the dough hook for 5-7 minutes, or until the dough pulls away from the sides of the bowl. If it is still too sticky, add more flour, a TBSP at a time.
Place in a clean, greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place for 1-2 hours, or until doubled in size.
Grease a 9x13 inch pan. Divide the dough into 12 balls, and place in the pan. Cover, and let rise an additional hour.
Preheat oven to 350 degrees.
To make the flour crosses, combine the flour and water. Place in a piping bag, and pipe crosses on top of each roll.
Bake for 25 minutes, or until golden brown.
While the buns bake, make the glaze by combining the water and sugar in a pot over medium heat. Bring to a boil, and cook for 2-3 minutes, or until slightly thickened. Brush over the hot buns.
To make the icing: combine the confectioners sugar, milk, and vanilla. Place in a piping bag, and pipe crosses on top.
