To prepare the buns:

• Combine the raisins, orange juice and zest in a microwave safe bowl. Cover and heat for 30 seconds on high power. Stir and repeat for another 30 seconds. Stir and set aside to cool and soften, about 15 minutes. Drain raisins and discard liquid.
• Combine the warm water, 3 eggs and melted better together in a 2-cup liquid measuring cup. Set aside.
• In the bowl of a stand mixer whisk together the flour, sugar, yeast, cinnamon, nutmeg and allspice. Attach the dough hook to the mixer. With the mixer running on medium-low add the egg mixture and mix until the dough starts to come together. Add the salt and increase the speed to medium. Knead until the dough is smooth and elastic, but still sticky, about 10 minutes.
• While the dough is kneading, drain the raisins. Reduce the speed to low and add the drained raisins. Add up to 2 tablespoons more flour as needed.
• Lightly spray a clean mixing bowl with vegetable cooking spray. Using a spatula, scrape or dump the dough into the clean container. Cover loosely with plastic wrap and let rise in a warm location free from drafts for 2 to 2 ½ hours or until doubled in size.
• Grease a 13x9-inch baking pan with vegetable cooking spray. Set aside.
• Turn out onto a lightly floured clean work surface. Sprinkle flour over the top of the dough then gently form into a log. Cut the log in half then cut each half into 6 equal size pieces for a total of 12 rolls.
• Form each piece of dough into a ball by pulling the sides down to the bottom pinching the pieces together to seal. This will create a smooth top for each bun. Cup each ball with your palm and roll into a smooth, tight balls.
• Place the dough balls in the prepared pan in 3 rows of 4 rolls. Cover loosely with plastic wrap and allow the buns to rise again until doubled in size, about 1 ½ to 2 hours.
• Preheat oven to 375°F. Beat the remaining egg with a fork until blended. Brush each bun with the beaten egg. (* If baking on the flour cross, see directions below)
• Bake until golden brown, 20 to 25 minutes or until an instant-read thermometer inserted in the center registers 190°F. Remove from the oven and immediately brush on warm apricot jam glaze, if using.
• Allow the buns to cool before icing.
• Whisk together the icing ingredients. The icing will be thick. Transfer to a small zipper bag. Cut off the tip off one corner of the bag then pipe a continuous line of icing across the center of each bun. Next pipe the icing in lines perpendicular to the first to form a cross on each bun. Serve.
• To prepare the baked on cross instead of the orange icing cross:
• In a clean bowl use an electric mixer to beat the butter, water and flour together until smooth. Scrape down the sides of the bowl and blend again. Spoon the paste into a pastry bag. Cut a ¼-inch opening at the tip. Pipe the paste on top of the buns in a continuous line forming a cross over each.