1 pkg. yeast
1/4 c. warm water
3/4 c. milk
1/2 c. soft butter
2 tbsp. sugar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
2/3 c. raisins
4-5 c. flour
(1/4 c. light corn syrup - use later)

Dissolve yeast in water. Heat milk and butter until lukewarm; stir into yeast. Mix well. Add sugar, salt, and spices. Whisk in eggs. Stir in raisins. Gradually stir in enough flour (about 4 cups) to make dough easily managed. Knead on floured surface (about 5 minutes) using additional flour. Place in greased bowl. Cover; let rise until doubled. Punch down. Let it "rest" for 10 minutes.

Divide into 24 equal parts. Shape into rolls (balls). Place balls, sides touching, in greased 13 x 9 inch pan. Do not cover. Let raise until doubled. Bake at 375 degrees for 15 minutes. Take out of oven and brush with corn syrup. Bake 5 minutes longer. Cool in pan 10 minutes. Pipe frosting on each to form a thick cross.

FROSTING:

Mix:

1 tbsp. light corn syrup
1 tbsp. hot water
1 1/2 c. confectioners' sugar

Turn into a pastry-tube bag to frost buns.