Cinnamon Spice Buns

For the buns:
1 cup milk
1/2 stick butter
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground nutmeg and ground cloves
grated zest of 1 lemon
1/4 cup warm water
2 tablespoons (packages) dry active yeast
1 whole egg plus 2 egg yolks
5 2/3 cups all-purpose unbleached flour, plus more as needed
1 teaspoon salt
5 tablespoons granulated sugar
1 1/2 cup raisins ( optional )
1 egg yolk mixed with 1 tablespoon milk, for glazing

For the icing:
1 cup confectioners sugar
1 to 2 teaspoons milk, heated
Directions:
Combine milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Bring to a simmer and transfer the mixture to a large bowl. When cool, whisk the egg and egg yolks into the mixture. In a small bowl, combine the warm water with a pinch of sugar. Sprinkle the yeast over the water and set aside 15 minutes until it begins to froth.
In a separate large bowl, whisk together the flour, sugar, and the salt. Add the milk-egg mixture and the proofed yeast and mix until a cohesive dough forms. Next mix in the raisins. Dump the mixture onto a clean, lightly floured surface and knead 10 until smooth and elastic. Dust with flour as needed to keep the dough from sticking.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 ½ to 2 hours. Cut the dough into quarters and then divide each quarter into 4 equal pieces. Roll each piece into a ball and place in a greased 9-by-13-inch pan. Cover loosely with a clean towel and let rise until doubled, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the buns with the egg glaze. Bake 20 to 25 minutes, until golden brown. Cool on a wire rack.
Combine confectioners' sugar and 1 teaspoon warm milk in a bowl and stir until smooth. Add another few drops of milk as needed if necessary. Spoon frosting into a piping bag and pipe the icing diagonally across each cooled bun. Delicious!