In a small bowl (I like to use my liquid measuring cup) combine the warm water and the yeast. Let it sit until the yeast starts to bloom, 10-15 minutes.

In the bowl of a stand mixer, combine the sugar, butter, powdered milk and salt. Using the paddle attachment, mix to combine. Add in the whole egg plus the egg white. Mix until combined, then mix in the water and yeast mixture.

Add the flour and the cinnamon to the bowl of the stand mixer and mix until combined. Switch to the dough hook and mix for 5 minutes. In the last minute, add the raisins.

Cover the dough and let the rise until doubled in size, about 1 hour.

After 1 hour, punch down the dough and let it rest for an addition 10 minutes.

Spray a 9x13-inch baking dish with nonstick cooking spray.

Remove the dough from the bowl and separate into 12 equal pieces. Shape into rolls and place in the prepared baking dish. Cover and let rise again until doubled, 35-40 minutes.

Preheat the oven to 350ºF.

In a small bowl, combine the egg yolk with the 2 tablespoons of water and whisk lightly to combine. Brush the tops of the rolls with the egg mixture.

Bake the rolls in the preheated oven until browned and cooked through, about 15-20 minutes. Remove the rolls from the oven and let cool completely.

In a small bowl, whisk together the powdered sugar, milk and vanilla.

Drizzle a cross on the top of each of the rolls. I like to place the icing in a ziplock bag and cut off the corner.