Begin by pouring 1 ½ cups of whole milk into a saucepan and gently heat it over medium-low until it’s frothy but not boiling, about 5-7 minutes. Let it cool slightly to around 105-115°F.

In a small pot, combine 1 cup of raisins with 1 ½ cups of water and add 1 teaspoon of baking soda. Bring it to a gentle boil and cook for 2 minutes, then drain and cool completely.

In a mixing bowl, whisk together the lukewarm milk, ½ cup granulated sugar, and 1 tablespoon instant yeast. Let it sit for about 5-10 minutes until frothy.

Combine 4 ¼ cups of all-purpose flour, ½ teaspoon salt, ½ teaspoon nutmeg, and ½ teaspoon cinnamon in a large bowl. Create a well in the center, and add the egg, 4 tablespoons unsalted butter, and the yeast mixture. Stir until it forms a sticky dough.

Transfer the dough to a greased bowl and cover. Let it rise in a warm spot for about 2 hours or until it doubles in size.

Punch the dough down and divide it into 12 portions, shaping each into a ball. Place in a greased baking pan with space in between. Cover and let rise for 30 minutes.

Preheat your oven to 375°F. Bake the buns for 20-25 minutes until golden brown and they sound hollow when tapped.

Combine ¼ cup of water and ¼ cup granulated sugar in a saucepan, heat until sugar dissolves, then brush it over the warm buns. For icing, mix ¾ cup powdered sugar, 2 ounces cream cheese, 1 tablespoon butter, 1 teaspoon vanilla, and ½ tablespoon water until smooth. Pipe over buns.