Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer using either a dough hook or paddle attachment. Cover with a clean dish towel and let it sit for 5 minutes. It should look foamy and bubbly when ready.

Add the brown sugar, butter, eggs, vanilla, salt, spices, and whole wheat flour to the yeast mixture. Beat on low for 30 seconds then scrape down the sides of the bowl with a rubber spatula. Add the remaining flour and raisins (or currants). Beat on medium speed until the dough comes together and pulls away from the sides of the bowl. This will take approximately 2-3 minutes. If the dough looks too sticky and is stuck to the sides or the bottom of the bowl, add additional flour a tablespoon at a time. Knead the dough for another 2-3 minutes either in the mixer or by hand on a lightly floured surface.

Spray a large bowl with nonstick spray and place the dough in it, turning to coat all sides of the dough with oil. Cover the bowl with plastic wrap or a clean kitchen towel and place the bowl in a warm space to rise until doubled in size. Depending on how warm the environment is this will take 1-2 hours. Mine took 2 hours.

Grease a 9×13 inch baking pan and set aside.

When the dough has risen, punch it down to deflate it. Divide the dough into 12-14 equal pieces, they don't have to be perfect. Shape into smooth balls then place them in the prepared baking dish. Cover again with plastic wrap or a clean kitchen towel and allow them to rise a second time for about an hour or until puffy.

Brush the tops with the egg wash and bake at 350° F. for 18-24 minutes depending on the size or until golden brown. Let the rolls cool slightly while you make the icing.

In a small bowl whisk together the powdered sugar, pinch of salt, 1 1/2 teaspoons milk and 1/2 teaspoon vanilla. Spoon the icing into a zip top bag and cut off a small piece of the corner. Pipe a cross on top of each roll. Serve immediately.