- 3½ cups yeasted Pillsbury Hot Roll Mix (from 1 16-oz. pkg.)
- ½ cup golden raisins
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons salted butter, softened
- 1 large egg, lightly beaten
- 1 cup hot water (120°F to 130°F)
- All-purpose flour, for dusting
- 1 large egg white, lightly beaten
- 1 cup powdered sugar
- 1½ tablespoon whole milk
- Preheat oven to 375°F. Stir together the roll mix, raisins, granulated sugar, salt, cinnamon, nutmeg, and yeast (included with the mix) in a large bowl. Add the butter, lightly beaten egg, and hot water and stir until a soft dough forms.
- Turn the dough out on a lightly floured surface and knead until smooth, about 5 minutes, sprinkling additional flour over the dough as needed. Cover the dough with a bowl and let rest, 5 minutes.
- Divide the dough into 12 equal portions and shape each into a 2-inch ball. Place the balls in a single layer in a lightly greased 9-by-13-inch baking pan. Cover with plastic wrap and let rise in a warm place (80°F to 85°F) until doubled in bulk, about 45 minutes. Uncover and brush with the beaten egg white.
- Bake until the buns are golden brown and sound hollow when tapped, 16 to 18 minutes. Cool in the pan on a wire rack, 15 minutes.
- Meanwhile, stir together the powdered sugar and milk until smooth. Spoon into a plastic freezer bag. Snip one corner to make a hole about ¼ inch in diameter. Pipe an X onto each bun. Serve warm.