Gather your ingredients so that you have everything close at hand on the counter or table.
Using a knife or cutting knife and cutting board, chop raisins into small bits.
Prepare the Dough
In a large mixing bowl, add in the granulated sugar, water, whole milk, melted butter, large egg yolk, and vanilla extract. Mix until combined. (Save the egg white for later in the recipe as an egg wash.)
In a small bowl, whisk together the all-purpose flour, instant yeast, salt, ground cinnamon, freshly ground nutmeg, and ginger.
Mix into liquid ingredients until the dough becomes thick and shaggy. Stir in chopped raisins.
Knead with your hands or a dough hook until soft and elastic, 5-7 minutes. Shape into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until double, about one hour.
Form the Rolls
To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under, pinching until it forms a round roll. Place seam-side down on a baking sheet lined with parchment paper or a silicone baking mat. Cover with greased plastic wrap or a clean tea towel and allow to rise for 40-60 minutes until double. Preheat oven to 375℉.
To make the egg wash, in a small bowl, whisk together the egg white and water. Brush the tops of the rolls with the egg wash..
Bake in preheated oven for 25-27 minutes. Allow to cool on a wire rack.
Make the Glaze
To make the glaze, in a small bowl, whisk together the powdered sugar, whole milk, vanilla extract, and lemon zest until smooth. Mixture will be rather thick.
Transfer the icing to a plastic decorating bag with a small round tip, (or a quart-sized bag and make a small cut in the corner of the bag).
Ice buns with a thick cross shape over the top. Makes 12 rolls.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted. **Sourdough Option - Add 1 cup active sourdough starter at the beginning of the recipe, and reduce the water to 2 tablespoons. Optionally, you may omit the instant yeast completely or use 1-2 teaspoons, depending on time constraints and how active your starter is. If you omit the yeast, you'll need to perform the stretch and pull technique every 30-40 minutes while it rises. (It will also take longer for your dough to complete its two rises.)