In a large mixing bowl combine the warm milk and the yeast. Mix and let sit for 5 minutes or until it becomes foamy.

Add the brown sugar, butter, vanilla, eggs, salt, cinnamon, nutmeg, cloves, and 1 cup of flour to the milk mixture.

Use a dough hook or paddle attachment and mix with a stand mixer on low speed for 1 minute or until just combined.

Add the remaining flour, raisins, and craisins, and continue to mix on low speed for 2-3 minutes. Dough should be soft and a little sticky.

Turn the dough onto a flour covered surface and knead for 5 minutes.

Spray a large bowl with cooking spray and place the ball of dough in the bowl. Cover and let rise 1-2 hours or until the dough has almost doubled in size.

Grease a 9 x 13 baking pan or 2 nine inch baking pans. Set aside.

Punch down the dough and divide into 12-14 pieces. Shape each piece of dough into a ball shape and pinch together the seam at the bottom.. Place the rolls, seam side down, in the prepared baking pan.

Cover and let the rolls rise for 1 hour.

Preheat the oven to 350°F.

In a medium bowl whisk together the flour and water for the flour cross. You want the paste to be thick enough to pipe and hold its shape. Place the mixture in a piping bag or zip top baggie and pipe a cross on top of each roll.

Bake for 20-25 minutes or until the buns are golden brown.

Remove from oven and cool. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

If you'd like to make a glaze combine 1/2 cup of powdered sugar with 1-2 Tablespoons orange juice and mix well. Brush over top of the buns.