4 1/2 c. all-purpose flour, divided
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 pkg. dry yeast
2 tbsp. sugar
1/4 c. warm water (105 to 115 degrees)
1/4 c. skim milk
3 tbsp. butter
2 eggs, beaten
1/3 c. currants
1 tbsp. grated lemon rind
3 tbsp. all-purpose flour
Vegetable cooking spray
3/4 c. sifted powdered sugar
1 tbsp. skim milk

Combine 2 cups all-purpose flour and next 4 ingredients in a medium bowl; stir well and set mixture aside. Dissolve yeast and 2 tablespoons sugar in warm water in a large bowl and let stand 5 minutes. Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until butter melts, stirring constantly. Let milk mixture cool to 105 to 115 degrees.

Add milk mixture, flour mixture and eggs to yeast mixture; beat at medium speed of an electric mixer until well blended. Stir in currants, lemon rind, and enough of remaining 2 1/4 cups flour to make a soft dough. Sprinkle 3 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 24 equal portions; shape each portion into a ball. Place 2 inches apart on baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove from baking sheets, and cool completely on wire racks. Combine powdered sugar and 1 tablespoon milk, stirring well. Drizzle 1/2 teaspoon glaze in the shape of a cross over top of each bun.

Makes 2 dozen.