Ingredients
1 .25 ounce package active dry yeast
1 1/2 cups lukewarm milk
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup white sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, melted
1 egg
1/4 cup raisins or currants, optional
SUGAR GLAZE
1/3 cup water
2 tbsp sugar
ICING CROSS
1 1/2 cups confectioners’ sugar
2 tbsp milk
Instructions
1.     Sprinkle the yeast over the warm milk and let stand until dissolved, about 5 minutes.
2.     Place the flour, salt, sugar, cinnamon, nutmeg, melted butter, egg and orange zest in a stand up mixer. Pour the yeast and milk mixture on top. With the dough hook, mix for about 5 mins until well combined.
3.     If using raisins, add them and mix for additional 2 mins. You can also add 1/2 cup cake fruits.
4.     Cover and let rise for 1 hour. After an hour, punch dough down and pour onto a lightly floured surface. Knead lightly for about 1 to 2 mins.
5.     Divide into 12 portions and shape into balls. Place onto a baking sheet pan, lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.
6.     Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and brush with glaze. Allow to cool completely before adding frosting cross.
7.     To make the glaze, place sugar and water in a small pot and cook for about 5 mins. Brush glazed over buns when hot.
8.     Make the icing by whisking together the confectioners’ sugar and milk until smooth. Place into a small ziploc bag, and snip a tiny hole on one corner. When the buns are cool, pipe icing cross on top.
Notes
To make the flour cross, mix 1/4 cup flour with 1/4 cup water. Place in a piping bag and pipe the cross on the buns before placing into the oven. (Jehancancook)
