In a large mixing bowl, mix together either by hand or on very low speed the milk, butter, sugar, egg, yeast, and vanilla. Let sit for 5 minutes while the yeast dissolves.

By hand or on very low speed, stir in the flour, salt, cinnamon, nutmeg, cloves, and raisins until the dough comes together.

On lightly floured surface with floured hands, knead the dough for 2-3 minutes or until the dough is smooth, hold its shape without drooping, and indentations immediately fill back up. Transfer to a lightly greased bowl, loosely cover with a towel, and rest in a warm, draft-free area for 1 hour.

Lightly grease a 6 or 8 inch round pan or muffin pan. Divide the dough into 6 pieces, shape into balls, and place in the pan seam side down. Cover loosely with a towel and let rise in a warm place until puffed, about 1 hour.At this point if you're not baking right away, loosely cover the pan with plastic wrap and refrigerate overnight. Let the pan sit out at room temperature for about 30 minutes before baking.

Preheat the oven to 375F. Bake 20 minutes or until golden brown.

While the buns are baking, make the glaze: In a small saucepan or microwave-safe bowl, heat the sugar and water together until the sugar dissolves. As soon as the buns are done baking, brush with the sugar water. Let the buns cool completely

Once the buns are completely cool, make the icing: In a medium bowl whisk together the powdered sugar, milk, and vanilla. The icing should be thick but still fluid enough to pipe. If it's too thick, add a touch more milk.

Transfer the icing to a plastic sandwich bag, cut off one corner, and pipe a cross onto each bun. Let the icing harden before serving.Buns are best eaten the day they're made but can be stored in an airtight container at room temperature for up to 2 days.

Place raisins in a bowl. Pour hot water over top until raisins are completely submerged. Let sit 5 minutes or until plumped. Drain and pat dry before using.