Scald 1 cup of whole milk in a saucepan over medium heat until just boiling, then cool to about 110°F. Combine with ¼ cup granulated sugar and 2 teaspoons instant yeast in a bowl until dissolved.

In another pot, boil 1 cup of raisins with 1 teaspoon baking soda and water for about 5 minutes; drain and set aside.

In a stand mixer, blend 4 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon nutmeg, and 1 teaspoon cinnamon. Pour in the yeast mixture, followed by 2 eggs and ¼ cup melted unsalted butter, and mix until dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5-2 hours, until doubled.

Preheat the oven to 375°F. Punch down the dough, divide into 12 pieces, shape into balls, and place in a greased 9x13-inch pan. Cover and let rise for 30 minutes.

Bake for 20-25 minutes until golden brown and internal temperature is about 190°F. Cool in the pan before transferring to a wire rack.

Prepare sugar syrup by mixing equal parts sugar and water, heating until dissolved. Brush over buns for glaze.

Mix 4 ounces of cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and water for icing. Pipe in a cross pattern over glazed buns.

Serve warm and enjoy!